xiaoxl/recipe_data huggingface dataset:
Chicken Taco Lasagna
Category: main-dish
By Bailey

A chicken taco twist on the classic lasagna.

Ingredients:
4  boneless skinless chicken breasts, cut into 1/4-inch strips
½ cup lime juice
2 (1 ounce) packets taco seasoning mix (such as Old El Paso®)
1 ½ cups shredded mozzarella cheese, divided
1 cup sour cream
1 cup salsa
salt and ground black pepper to taste
1 (8 ounce) package no-boil lasagna noodles, or to taste

Directions:
Combine chicken, lime juice, and   in a large bowl. Stir to make sure chicken is evenly covered. Cook chicken mixture over medium heat until firm, about 15 minutes. Mix 1/2 cup mozzarella cheese, sour cream, and salsa in a bowl. Season with salt and pepper. Put a few spoonfuls of the sour cream mixture in the bottom of a 9x9-inch baking dish. Layer noodles and chicken on top. Cover with remaining 1 cup mozzarella cheese. Bake in the preheated oven until noodles are tender and cheese is melted, about 1 hour.

Prep time: 20 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 35 mins
Yields: 1 9x9-inch lasagna

Calories: 271.3
Fat: 11.4 g
Saturated fat: 6.5 g
Carbohydrates: 21.6 g
Sugars: 3 g
Dietary fiber: 1.1 g
Protein: 19.9 g
Cholesterol: 56.7 mg
Sodium: 904.5 mg
Banana Cranberry Bread
Category: bread
By LINDA VOLLRATH

I always have leftover cranberry sauce after Thanksgiving, so I created this recipe which is very moist and delicious.

Ingredients:
2 ½ cups white sugar
1 cup shortening
3  eggs
3  mashed bananas
1 cup cranberry sauce
½ cup milk
1 teaspoon vanilla extract
4 cups all-purpose flour
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a large bowl, cream together the sugar and shortening until light and fluffy. Beat in eggs, and mix in bananas, cranberry sauce, milk, and vanilla. In a separate bowl, mix together flour, baking soda, baking powder, cinnamon, and nutmeg. Gradually blend flour mixture into the banana mixture. Fold in walnuts. Pour into the prepared loaf pans. Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack, and cool completely.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 2 - 9x5 inch loaves

Calories: 291.5
Fat: 11.2 g
Saturated fat: 2.6 g
Carbohydrates: 45.4 g
Sugars: 27.4 g
Dietary fiber: 1.3 g
Protein: 3.7 g
Cholesterol: 23.7 mg
Sodium: 116 mg
Creamy Double Mashed Potatoes


Ingredients:
sweet potato, cream cheese spread, chicken broth, bacon

Directions:
Cook potatoes in boiling water in large saucepan, 15-20 minutes or until tender; drain.  Return potatoes to pan.
Add cream cheese spread; mash potatoes just until cream cheese is blended.  Gradually add broth, continuing to mash potaotes until of desired consistency.
Stir in bacon.
Gluten-Free Cherry and Chocolate Muffins


Ingredients:
tapioca flour, xanthan gum, sea salt, milk, extra virgin olive oil, honey, eggs, pure vanilla extract, chocolate chips, fresh cherries

Directions:
Preheat oven to 360 F and line a muffin pan with paper liners.
In a large bowl combine flour, xanthan gum, and salt.
In a separate bowl, whisk together milk, olive oil, honey, eggs, and vanilla. Add to dry ingredients and stir to combine.
Gently stir in chocolate chips and cherries.
Pour batter into prepared muffin pan and bake for 40 - 45 minutes or until the tops are golden.
Remove from the oven and leave to cool.
Bell Pepper & Onion Quiche


Ingredients:
cheddar cheese, all-purpose flour, yellow bell pepper, sweet onion, eggs, milk, salt, pepper

Directions:
1.	Heat oven to 425°F Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. Bake 5 to 7 minutes or just until edge begins to brown. If crust puffs up in center, gently push down with back of wooden spoon.
2.	Meanwhile, in large bowl, combine cheese and flour; toss to coat.
3.     Saute the Pepper and Onion until Caramelized.  (drain]
4.	Remove partially baked crust from oven; reduce oven temperature to 375°F Spoon cheese mixture into partially baked crust. In same bowl, combine all remaining ingredients; beat until well blended. Pour over cheese mixture.
5.	Return to oven; bake at 375°F 35 to 45 minutes longer or until filling is puffed and knife inserted in center comes out clean. If necessary, cover edge of crust with strips of foil during last 15 to 20 minutes of baking to prevent excessive browning. Let stand 5 to 10 minutes before serving.
*Prebaking the crust a few minutes helps eliminate a soggy crust.
French Merguez Sausages - Culinary Communion


Ingredients:
lean lamb, salt, granulated sugar, white pepper, ground cloves, ground ginger, crushed red pepper flakes, garlic, dry red wine, cold water

Directions:
Marinate:  toss the lamb, fatback, and dry seasonings together, then chill well (at least 2 hours].
Grind:  grind meat mixture through grinder using a medium plate (1/4-inch] into a mixing bowl over an ice bath.
Mix and develop protein:  in an electric mixer, mix on low speed for 1 minute, adding the red wine a little at a time.  Mix on medium speed for 15 to 20 seconds, or until the sausage mixture is sticky to the touch.
Make a tester:  make a test patty and pan fry.  Adjust the seasoning and consistency if necessary before putting sausage into casings.
Stuff:  stuff the sausage into the prepared casings and twist into 15-inch links.  Cut into individual links.  Make a spiral with each link and secure with a 6-inch skewer.
Cook:  the sausage is now ready to prepare for eating by pan frying, baking, grilling, or broiling to an internal temperature of 150 degrees F, or hold under refrigeration for up to 7 days.
Notes:  regarding the links --  we don't make the 15-inch links, we make links about 4 inches long, twisting them into link-shape as we're filling the casings.  It's up to you, of course, how you make them.  These sausages are absolutely delicious, and I hope you'll try the recipe!  The recipe appear to definitely be a French version of Merguez, rather than the Turnisian version --  all I know is that they're very, very tasty.  :].
Neoclassic Chocolate Mousse


Ingredients:
eggs, sugar, water, water, unsalted margarine

Directions:
Heat 2 inches of water in the bottom of a double boiler over medium-high heat.
In a metal mixer bowl (preferably with a handle], or in the top of the double boiler, whisk the eggs.  Gradually whisk in the sugar and water.
With a portable electric beater, beat the eggs over the boiling water on medium speed for 3 minutes.
Increase the speed to high and beat for 4 more minutes.  The eggs should be very thick and pale.  Make sure to keep the beater moving around the whole bowl to ensure that the eggs do not overcook.
Remove from the heat.  Continue to beat on high speed until the eggs cool, about 6 minutes.
Return the bottom of the double boiler to a low heat.  The water should be hot but not simmering.
Put the chocolate and water in another mixer bowl, or in the top of the double boiler (clean], and place over the hot water.
Allow the chocolate to soften and then stir with a whisk until the chocolate and liquid are smooth.
Remove from the heat and whisk or beat in the softened margarine, 1 tablespoon at a time.
On low, beat the chocolate into the eggs.
Spoon into cups or a container and refrigerate.
To use as a filling, beat the cold mousse until it darkens and becomes less spongy.  Spread or pipe onto dessert.
Out of cup, the mousse will be best if eaten within 3 days.  Stirred down and used as a filling, it can keep up to 1 week.
The stirred down version can be frozen for up to 3 months. Defrost in the microwave on the lowest setting.  Heat in 10-second bursts, stirring in between.
Not Your Ordinary Stuffed Shells


Ingredients:
pasta shells, mashed potatoes, cheddar cheese, potato, green onion

Directions:
Boil and drain pasta shells.
Mix mashed potatoes, garlic salt, onion salt, dried minced onions and 4oz. of cheese.
(You may use cold or heated mashed potatoes-I prefer heated].
Using a small melon scoop, gourmet decorator or an Easy Accent decorator or even a small spoon, fill the shells with the potato mixture.
Place stuffed shells in a greased 9x13 pan.
Top shells with remaining cheese, green onions and potato topping, (I place 3 very small dabs of butter on top of the cheese before baking so they wont dry out].
Bake at 350°F for 30-45 minutes or until ready.
Mini BBQ Chicken Pizza Pockets


Ingredients:
cilantro, red onions, mozzarella cheese, cream cheese

Directions:
Spray a cookie sheet with cooking spray. Preheat oven to 350 degrees.
In a small bowl, mix cilantro, onion, and mozzarella. Put aside.
Seperate crescent roll dough, pushing 2 triangles together to make 4 rectangles total.
If using cream cheese, spread a tiny bit in the center of each rectangle. (This will make it creamy and yummy and delish!].
Place about 1.5 tbsp shredded chicken on center of each rectangle.
Sprinkle cilantro, onion, and cheese mixture on top of each rectangle.
Fold rectangle sides up, making little pizza pockets.
Bake for 15 minutes.
When done cooking, let stand for 5 minutes.
Eat and enjoy - you may have to use a fork for these as they're very gooey and yummy!
Italian Herb Bread I
Category: bread
By Ann Barr

This aromatic bread can be served with dinner, or the dough can be used for pizza.

Ingredients:
2 (.25 ounce) packages active dry yeast
2 cups warm water (110 degrees F/45 degrees C)
2 tablespoons white sugar
¼ cup olive oil
1 tablespoon salt
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
½ cup grated Romano cheese
6 cups bread flour

Directions:
Mix yeast, warm water, and white sugar together in a large bowl.  Set aside for five minutes, or until mixture becomes foamy. Stir olive oil, salt, herbs, garlic powder, onion powder, cheese, and 3 cups flour into the yeast mixture.  Gradually mix in the next three cups of flour.  Dough will be stiff. Knead dough for 5 to 10 minutes, or until it is smooth and rubbery.  Place in an oiled bowl, and turn to cover the surface of the dough with oil.  Cover with a damp linen dish towel.  Allow to rise for one hour, or until the dough has doubled in size. Punch dough down to release all the air.  Shape into two loaves.  Place loaves on a greased cookie sheet, or into two greased 9 x 5 inch loaf pans.  Allow to rise until doubled in size, about a 30 minutes. Bake at 350 degrees F (175 degrees C) for 35 minutes.  Remove loaves from pan(s), and let cool on wire racks for at least 15 minutes before slicing.

Prep time: 30 mins
Cook time: 35 mins
Total time: 2 hrs 40 mins
Yields: 2 loaves

Calories: 37
Fat: 3 g
Saturated fat: 0.7 g
Carbohydrates: 1.7 g
Sugars: 1.1 g
Dietary fiber: 0.3 g
Protein: 1.1 g
Cholesterol: 2.6 mg
Sodium: 320.9 mg
Spicy Shrimp Bucatini - Blue Apron


Ingredients:
shrimp, bucatini pasta, garlic cloves, lemon, green cabbage, tomato paste, panko breadcrumbs, crushed red pepper flakes

Directions:
Start boiling salted water in big pot for bucatini.
Wash and dry the fresh produce. Cut out and discard the cabbage core; thinly slice the leaves. Peel and roughly chop the garlic. Quarter and de-seed the lemon.
After water is boiling, add the pasta to the pot of boiling water and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite]. Reserving 1 cup of the pasta cooking water, drain thoroughly.
While the pasta cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the breadcrumbs and toast, stirring frequently, 1 to 3 minutes, or until golden brown. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Wipe out the pan.
While the pasta continues to cook, pat the shrimp dry with paper towels; season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced cabbage; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until fragrant.
To the pan, add the tomato paste, the juice all 4 lemon wedges, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add the seasoned shrimp and cook, stirring occasionally, 2 to 3 minutes, or until opaque and cooked through. Turn off the heat.
Add the cooked pasta and half the reserved pasta cooking water to the pan of cooked shrimp and cabbage; season with salt and pepper. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.] Turn off the heat and season with salt and pepper to taste. Garnish the finished pasta with the toasted breadcrumbs. Enjoy!
Cinnamon, Spice and Everything Nice Cookies
Category: desserts
By LINDA STEMMONS

Cookies.....soft, chewy, with a burst of cinnamon.

Ingredients:
1 ½ cups shortening
2 cups white sugar
2  eggs
2 tablespoons vanilla extract
½ cup light molasses
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons salt
2 teaspoons ground nutmeg
2 teaspoons ground ginger
1 (10 ounce) package HERSHEY®'S Cinnamon Chips
1 cup white sugar for decoration

Directions:
Preheat oven to 350 degrees F (175 degrees F). In a large bowl, cream together the shortening and 2 cups sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and molasses. Combine the flour, baking soda, salt, nutmeg and ginger; stir into the sugar mixture until well blended. Mix in cinnamon chips. Dough will be stiff. Roll into walnut sized balls and roll each ball in remaining sugar. Place cookies 2 inches apart onto an ungreased cookie sheet and flatten slightly. Bake for 8 to 10 minutes in the preheated oven, or until tops are crackled. Let cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.

Prep time: 20 mins
Cook time: 10 mins
Total time: 1 hr
Yields: 5 dozen

Calories: 151.4
Fat: 6.7 g
Saturated fat: 2.2 g
Carbohydrates: 21.4 g
Sugars: 14.4 g
Dietary fiber: 0.3 g
Protein: 1.4 g
Cholesterol: 6.4 mg
Sodium: 175 mg
Mint Liqueur


Ingredients:
fresh mint leaves, vodka, granulated sugar, water

Directions:
In a quart jar combine leaves, vodka and 1 cup sugar.
Seal jar tightly, and place in a dry, dark place for about 2 weeks.
After two weeks, strain the liquid using a double layer of cheese cloth. Gently squeeze the mint leaves, getting as much juice as possible.
In a fresh quart jar, add the second cup of sugar, glycerin, water to top and the strained liquid. Seal and store again in a dark place until sugar is dissolved.
Once the sugar has all dissolved, bottle the resulting liqueur in a fresh bottle and let age for roughly 3 months.
Slow Cooker Machaca
Category: world-cuisine
By TucsonMom

Beef and pork cooked in a slow cooker overnight creates the most tender Mexican meat filling you'll ever have. Serve with tortillas, cheese, and sour cream.

Ingredients:
3 pounds beef rump roast
3 pounds pork loin roast
2 teaspoons salt
1 teaspoon ground black pepper
2 (14.5 ounce) cans green enchilada sauce
2 (4 ounce) cans diced green chiles

Directions:
Season beef roast and pork loin with the salt and pepper. Place seasoned beef and pork in a slow cooker. Set slow cooker to Low. Cover, and cook overnight or 8 to 10 hours. Drain the juices and shred the meat into strands. Return the meat to the slow cooker; pour the enchilada sauce and green chiles in with the shredded meat and cook on Low another 4 to 8 hours.

Prep time: 5 mins
Cook time: 12 hrs
Total time: 12 hrs 5 mins
Yields: 10 servings

Calories: 562.7
Fat: 32.5 g
Saturated fat: 11.7 g
Carbohydrates: 6.9 g
Sugars: 1.2 g
Dietary fiber: 1.2 g
Protein: 57.3 g
Cholesterol: 170.1 mg
Sodium: 1073.7 mg
Baked Potato Slices With Two Cheeses


Ingredients:
potatoes, black pepper, butter, fresh parsley, cheddar cheese, parmesan cheese

Directions:
Wash potatoes well and cut into thin slices, leaving the skin on., Place potatoes in a baking dish that has been sprayed with Pam., Sprinkle with garlic salt, drizzle with butter and sprinkle with parsley., Bake at 425° for about 50 minutes., Remove from oven and top with cheeses., Bake an additional 10 to 15 minutes until lightly brown and cheeses are melted.
Maple-Glazed Salmon
Category: main-dish
By kellij21

Delicious maple-glazed salmon is a little on the sweet side, but not too much. The whole house smells wonderful when this is cooking; it's a great warm winter meal! I have a hard time finding good recipes my family likes with fish, since my husband is not fond of lemon. This is a perfect compromise!

Ingredients:
½ cup maple syrup
2 tablespoons soy sauce
1 tablespoon minced garlic
1 tablespoon chopped fresh dill
¼ teaspoon garlic salt
⅛ teaspoon ground black pepper
1 pound salmon

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Mix maple syrup, soy sauce, garlic, dill, garlic salt, and pepper together in a small bowl. Place salmon in a shallow baking dish and coat with the maple syrup mixture. Cover dish and marinate salmon in the refrigerator, turning once, about 30 minutes. Bake salmon, uncovered, in the preheated oven until fish flakes easily with a fork, about 25 minutes.

Prep time: 5 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 1 pound of salmon

Calories: 273.7
Fat: 6.7 g
Saturated fat: 1.4 g
Carbohydrates: 27.9 g
Sugars: 23.6 g
Dietary fiber: 0.1 g
Protein: 24.9 g
Cholesterol: 50.4 mg
Sodium: 615.6 mg
Extreme Low-Fat Buttermilk-Bran Breakfast Squares


Ingredients:
boiling water, egg, buttermilk, sugar, applesauce, whole wheat flour, all-purpose white flour, baking soda, salt

Directions:
Set oven to 350°F.
Grease an 8 x 8-inch baking pan.
In a small heat-proof bowl mix together the 1/2 cup All Bran cereal with boiling water; let stand until softened.
In a large bowl mix/whisk egg (or egg substitute] buttermilk, sugar and applesauce; add in the softened bran/water mixture to the egg mixture.
In a bowl mix together both flours, baking soda and salt; add to the wet mixture; mix only just until combined.
Stir in the 1 cup Bran Buds or 100% Bran cereal with a wooden spoon.
Transfer the mixture to prepared baking pan.
Bake for 45-50 minutes or until the bars test done.
All Purpose Blueberry Sauce


Ingredients:
fresh blueberries, frozen blueberries, water, honey, lemon juice, cinnamon, nutmeg, cornstarch, water

Directions:
In a saucepan, combine blueberries, 1/2 cup water, honey, lemon juice, cinnamon and nutmeg, if using, to taste.
Bring to a boil; reduce heat to a simmer and cook for 5 minutes, stirring occasionally.
Mix cornstarch with the 2 Tablespoons water.
Stir cornstarch mixture into the blueberry mixture; simmer gently, stirring occasionally, until sauce thickens.
Serve sauce warm or cold.
Mango Piña Smoothie


Ingredients:
fresh mango, fresh pineapple, papayas

Directions:
Place ingredients into blender and fill almost to top with ice., Blend until smooth. Garnish with a piece of mango and pineapple., Serve immediately.
Pinto Bean Salad


Ingredients:
dried pinto beans, salt, bay leaf, tomatoes, red onion, green onions with tops, fresh lemon juice, fresh lime juice, salt, olive oil, garlic, fresh cilantro, salt, pepper

Directions:
Place beans in large Dutch oven and cover with fresh water., Add bay leaf and bring to a boil., Cover and simmer for 30 minutes., Stir in salt and simmer another 30 minutes, until beans are tender., Remove bay leaf and drain beans., Allow beans to cool to warm, but no longer hot., Combine lemon juice, lime juice and salt., Beat in olive oil gradually until mixed well., Add garlic and cilantro., Check seasonings., Pour dressing over warm beans and toss., Add chopped tomatoes and onions and toss well.
Instant Pot Beef Tips


Ingredients:
olive oil, salt, pepper, dry red wine, beef broth, portabella mushroom, onion, beef broth, Worcestershire sauce, cornstarch, cold water

Directions:
Select saute setting, and adjust for high heat, in a 6-qt. electric pressure cooker. Heat 2 teaspoons oil. Sprinkle beef with salt and pepper. Brown meat in batches, adding oil as needed.
Transfer meat to a bowl. Add wine or broth and balsamic to cooker, stirring to loosen browned bits.
Return beef to cooker on Sauté; add mushrooms and onion and stir together a few minutes; add broth and Worcestershire sauce. Lock lid; make sure vent is closed.
Select Pressure setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.
Select saute setting, and adjust for high heat; bring liquid to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into beef mixture. Cook and stir until sauce is thickened, 1-2 minutes. Serve with mashed potatoes. Yield: 4 servings.
Italian Honey Herb Turkey Slow Cooked


Ingredients:
turkey, potatoes, salt, pepper, oregano, basil, broth, garlic cloves, honey, extra virgin olive oil

Directions:
Get your crock pot or slow cooker prepared pour in stock and begin to heat it up.
Slice potatoes and onions and add to broth.
Mince garlic add in pot with oregano, basil, salt, pepper (can add additional herbs you prefer].
In small dish add EVOO, honey and italian herbs. With a brush mix them in the bowl and brush all around the turkey.
Add the turkey into the pot and add remaining sauce on top.
Cook for 5 hours.
After remove turkey remove and slice meat and scoop out veggies serve on plate. Use broth as a gravy if you like. The turkey should be juicy and have a hint of honey and smell of italian herbs.  ENjoy.
Optional: I took the left over fixings in crock pot and cooked them in a pan. You can also do this with leftovers the potatoes can be turned into hash browns or a good fixing for breakfast with eggs.
If you leave in for longer than 6 hours turkey falls off bone make sure to remove prior so that bones are not left in broth if you desire to use again.
Grilled Chicken Cheez-It Wraps


Ingredients:
chicken, tomatoes, cheddar cheese, cilantro

Directions:
Spread guacamole over tortilla shells.
Top with remaining ingredients (except crackers].
Roll up tortilla shells.
Place wooden picks in wrap to keep it together and slice on bias.
Serve with more Cheez-It® Hot and Spicy Crackers.
Use Cheez-It® Hot and Spicy Crackers for garnish.
Pasta With Cauliflower and Chilli


Ingredients:
linguine, spaghetti, olive oil, cauliflower, chili powder, onion, streaky bacon, parma ham, cherry tomatoes, parmesan cheese, fresh basil

Directions:
Start by pre-heating the oven to 200 C or about 400°F.
Meanwhile, steam the cauliflower for 4 minutes.
In an oven-proof frying pan, heat up 2 tablespoons of the olive oil and add the chilli powder.
Saute for 30 seconds and then add the onion.
Saute for a further 2 minutes.
Add the bacon and cauliflower.
Stir to mix well and coat everything in oil, then put the pan in the oven for 10-12 minutes or until the cauliflower starts to brown.
In the meantime, cook the pasta according to the package directions.
Once the cauliflower starts to brown, add in the cherry tomatoes and return to the oven for a further 2-3 minutes until the tomatoes have softened.
Drain the pasta and mix with the remaining olive oil and most of the parmesan cheese.
Portion out the pasta and put the cauliflower mixture on top.
Sprinkle with the basil and remaining cheese.
Season to taste and serve immediately.