xiaoxl/recipe_data huggingface dataset:
Marlboro Texas Red Chili - Hot Hot Hot !


Ingredients:
suet, beef, chili powder, ground cumin, ground oregano, salt, cayenne pepper, garlic cloves, masa harina, cold water

Directions:
optional:
can of pinto beans, rinsed
can chopped tomatoes.
Substitute:
grease from 1/4 lb. bacon in place of suet.
Add beef, pound at a time, to the grease rendered from suet and brown (or substitute bacon grease]. After each pound is browned, remove.
( this leaves most of the grease and juice in the browning pan]
When all meat is browned, put your meat in a chili pot and add seasonings and beef stock.
Cover and simmer for 2 hours. Skim fat.
Combine masa (harina] and cold water and stir into chili.
Simmer for 30 minutes.
NOTE: We cook this a lot longer - until the meat is fork tender and the sauce is nice and thick.
NOTE: At this point I add rinsed pinto beans and chopped tomatoes at this point to my half of the chili.
Serve in bowls on top of a slice of cornbread, with optional grated cheddar cheese, sour cream and green onions.
Chicken in Marsala & Dill Sauce


Ingredients:
boneless skinless chicken breasts, all-purpose flour, olive oil, marsala wine, heavy cream, dill, potatoes, garlic cloves, fresh rosemary

Directions:
With a meat mallet, beat the chicken breasts between two sheets of clingfilm on a board until the breasts are 1/2in thin. Lightly dust the breasts with flour.
Heat 2 tablespoons of the olive oil in a medium frying pan and fry the chicken for about 1 minute on each side. Add the Marsala and flame for about 15 seconds, allowing the alcohol to evaporate.
Add the cream and the dill, season with salt and pepper and cook, uncovered, over a low heat for about 4 minutes to allow the sauce to thicken.
Meanwhile, slice the potatoes about 1/2in thick. Heat the remaining oil in a second frying pan, fry the garlic and rosemary for 1 minute, then add the potatoes. Season with salt and pepper and cook over a medium heat for 5 minutes or until golden on both sides.
Place a chicken breast on each plate and surround with sautéed potatoes. Drizzle some of the sauce over the chicken and serve immediately.
Julie's Favorite Cashew Chicken Salad Sandwich


Ingredients:
grapes, feta cheese, celery, cashews, parsley, mayonnaise

Directions:
Combine all ingredients and serve on a fresh roll, croissant, in pita bread, or on greens.
Enjoy!  :].
Seafood Stew With Garlic Rouille Croutons


Ingredients:
olive oil, carrot, celery rib, fennel bulb, garlic, leek, onion, ketchup, fresh rosemary, fresh thyme, lobster, peppercorn, butter, olive oil, leeks, shiitake mushrooms, red bell peppers, garlic cloves, red chili pepper, olive oil, clam, mussels, lobster, olive oil, sea scallops, fresh chervil

Directions:
For the seafood stock:
Heat the oil in a stockpot over medium heat. Add the carrots, celery, fennel, garlic, leeks and onions and saute for about 5 minutes. Add the ketchup, rosemary, thyme, and the crab and lobster shells and stir. Add the peppercorns and 16 cups (4 liters] water. Bring to a boil, then lower the heat and simmer for 2 hours. Strain the stock into a smaller saucepan. Simmer over medium heat until reduced by two-thirds, about 45 minutes. Stir in the butter and season with salt and pepper.
For the roasted leeks and mushrooms:
Heat the oil in a saucepan over medium heat. Add the leeks and saute until golden brown, about 10 minutes. Add the mushrooms and cook until browned, about 5 minutes more. Add the roasted peppers (along with any of their juices] and a ladle of seafood stock. Season with salt and pepper. Keep warm.
For the rouille croutons:
Soak 2 thick slices bread in the seafood stock. Squeeze out the liquid and add the bread to the food processor along with the garlic, chile and egg yolk. Buzz it up. Slowly add the olive oil while processing until a smooth paste forms. Add a little of the seafood stock if the rouille begins to split. Season with salt and pepper.  Toast the remaining 4 to 6 slices bread (one for each serving] in a pan with olive oil over medium-high heat. Set aside.
For the seafood stew:
Return the seafood stock to a simmer and add the clams. Cook until they start to open, about 5 minutes. Add the mussels and cook until they open, another 2 minutes. Add the shrimp and lobster meat and simmer for 2 minutes. Before serving, add the peas to the leeks-mushroom mixture to warm them up. Spread the rouille on the toasted bread. Divide the leek-mushroom mixture among bowls, top with the crab meat, and then the seafood stew. Drizzle with olive oil. Garnish with a live scallop on the shell and sprinkle with chervil. Serve the rouille croutons on the side.
Disclaimer:
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.
Bucatini Amatriciana Alla Romana


Ingredients:
bacon, garlic cloves, onion, extra virgin olive oil, diced tomatoes, salt, black pepper, crushed red pepper flakes, bucatini pasta, pecorino romano cheese, pecorino romano cheese

Directions:
In a skillet sauté onion and garlic in a sufficient amount of olive oil.
When they are well cooked, add the crumbled bacon and tomatoes, season with salt and pepper (or red pepper].
*if you are using the tinned tomatoes, mush them up in small pieces.
Bring to boil and cook for several minutes until the flavours are well blended and some of the extra liquid is evaporated.
Meanwhile cook the pasta al dente, and drain.
Toss the tomato mixture together with the pasta, serve with plenty of freshly grated cheese.
Chicken Curry in Cashew Sauce


Ingredients:
chicken breasts, onions, garlic cloves, fresh ginger, fresh green chilies, crushed red pepper flakes, curry powder, garam masala, salt, ground turmeric, paprika, raw cashews, margarine, diced tomatoes, cilantro

Directions:
Cut the chicken into pieces. I generally go for very slender, flat pieces perhaps an inch or so in diameter.
Heat the oil in a large saucepan.  Add the onions, garlic, ginger and chilies/pepper and fry over medium heat until the onions are browned.
Add the curry powder, garam-masala, salt, turmeric, paprika, and cashew paste and stir thoroughly.  Cook for 5 minutes, until the oil separates from the masala.
Add the stock, mix, and cook for 3 minutes. Mix in the non-dairy cream (Riches or equivalent], margarine, tomatoes and chicken and stir thoroughly.
Cover and simmer for 40 minutes, until the chicken is tender, stirring occasionally and checking to be sure the sauce does not stick to the bottom of the pan.
Garnish with cilantro leaves.
Easy Chicken Teriyaki With Linguine


Ingredients:
linguine, boneless skinless chicken breasts, green onions, carrots, dried red pepper flakes

Directions:
Cook noodles in a large pot of salted boiling water until JUST firm-tender; drain and return to pot.
Add in the sesame oil; toss to coat.
In a skillet or wok heat oil over high heat.
Sprinkle the chicken strips with salt and pepper, then add to the skillet; sauté until no longer pink (about 2 minutes].
Add in green onions, sliced carrots and crushed red pepper flakes; stir-fry until veggies are crisp-tender but still bright in colour and the chicken is cooked through (about 2-3 minutes longer].
Add in the cooked noodles and teriyaki sauce; toss well to blend.
Roasted Red Pepper Panini
Category: trusted-brands-recipes-and-tips
By Country Crock®

No need for takeout when you can make our delicious Roasted Red Pepper Panini right at home. Country Crock® Spread, basil, and garlic make a creamy pesto that gives this sandwich so much fabulous flavor. We love the combination of spinach, roasted red pepper, and mozzarella, but feel free to experiment with your favorite ingredients.

Ingredients:
2 tablespoons Country Crock® Spread
¼ cup fresh basil
2 cloves garlic
4 (1/2 inch) slices baguette
½ cup baby spinach leaves
½ cup sliced roasted red bell peppers in water, drained
4 ounces sliced mozzarella cheese

Directions:
Process Country Crock® Spread, basil and garlic in food processor or blender until almost smooth. Spread 2 slices bread with basil butter. Top with spinach, roasted pepper, mozzarella, and remaining bread slices. To cook in panini press: Preheat the press. Add sandwich and cook according to the manufacturer's instructions until golden and crisp, 3 to 5 minutes. Repeat with remaining sandwich. To cook in skillet: Melt 1 tablespoon Country Crock® Spread over medium heat in skillet and add sandwiches to skillet. Place a heatproof plate on top of sandwiches and weigh down with heavy heat-proof object. Cook sandwiches 3 to 4 minutes or until golden. Turn sandwiches over and weigh down with plate. Cook 3 minutes or until golden and cheese is melted.

Prep time: 10 mins
Cook time: 8 mins
Total time: 18 mins
Yields: 2 panini

Calories: 223.1
Fat: 9.8 g
Saturated fat: 5.9 g
Carbohydrates: 16.5 g
Sugars: 2.7 g
Dietary fiber: 1.1 g
Protein: 17.3 g
Cholesterol: 36.3 mg
Sodium: 674.6 mg
Vegetarian BLT


Ingredients:
tomatoes, lettuce leaf, mayonnaise, provolone cheese, black pepper

Directions:
Spray a non-stick skillet with plenty of non-stick spray and place the cheese in a single layer in the center.
Heat the skillet over medium heat.
When the cheese bubbles and is crunchy and hard on the bottom, flip to the other side.
Note: do not try to flip the cheese before the bottom is totally solid or you will wind up with a goopy mess.
Once both sides of the cheese are crunchy, assemble the sandwich with the lettuce, tomato, and "bacon" (cheese], and the mayo spread over the bread.
Enjoy!
Corn, Tomato and Basil Salad


Ingredients:
white corn, olive oil, garlic, fresh basil, plum tomatoes

Directions:
Using large knife, cut corn kernels from cob.
Heat 2 tablespoons oil in each of 2 heavy large skillets over medium-high heat.
Add half of garlic to each skillet; sauté 1 minute.
Add half of corn to each skillet; sauté until just cooked through, about 5 minutes.
Remove from heat.
Add half of basil to skillets.
Transfer corn mixture to large bowl.
Cool slightly, stirring occasionally.
Stir in tomatoes, vinegar, 6 tablespoons oil and remaining basil, dividing equally.
Season with salt and pepper.
Cover; chill 3 hours or up to 8 hours.
Margarita on the Rocks Chicken


Ingredients:
boneless skinless chicken breasts, garlic, lime juice, lime juice, rice

Directions:
FOR THE CHICKEN:
Preheat oven to 350 degrees.
Arrange Chicken Breasts in 9x13 baking dish.
Pour 1/2 cup lime juice evenly over chicken.
Mix Garlic, Dry Onions, and 3 Tbsp Lime Juice into paste.
Evenly spread mixture over chicken.
Bake at 350~ uncovered for one hour.
Bake for an additional 15 minutes at 450~.
FOR THE RICE (ROCKS]:
Cook the rice.
Mix Rice, condensed soup, and dip mix in bowl.
TO SERVE:
Spread rice over 1/3 of plate.
Top rice with your favorite salsa.
Place whole breast of chicken on top of salsa.
Indian Style Hummus


Ingredients:
lemons, fresh ginger, cream cheese, firm tofu, chickpeas, toasted sesame seeds, sour cream, olive oil, onion powder, cumin powder, salt

Directions:
Cut the tops of the lemons off and a little off the bottom so the lemons can sit upright. Hollow out the lemons and do this is a bowl to reserve the lemon juice. Place the hollowed out lemons in a plastic Ziploc bag and place in the refrigerator.
Toast sesame seeds and set aside. Do the same with the cumin seeds or cumin powder and set aside. To toast cumin powder just place in a small frying pan on medium low heat. When it becomes fragrant, add cumin powder to food processor. I used cumin powder and ended using 1 tablespoon, but I really like cumin flavor.
In a food processor,place ginger, jalapeno chilies (optional], cream cheese or tofu, and cooked chickpeas. Blend until smooth. If you are using canned chickpeas, make sure to drain well.
Stop food processor and add toasted spices, sour cream (omit if making vegan] oil, onion powder and salt. Blend well. If sour cream was omitted, test consistency and add more oil if it is too thick. The consistency is up to your preference.
Once incorporated, add desired amount of lemon juice, but be careful as the mixture can get too runny. Add salt to season.
Remove hollowed out lemons from fridge and pipe in the mixture and place filled lemons on a plate.
Add garnishes as desired.
Lemon Thins
Category: desserts
By KIMMEEA13

These lemon cookies are very rich and satisfying! They taste best when taken out of the oven right as the edges turn brown.

Ingredients:
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 cup butter, softened
1 cup white sugar
⅓ cup lemon juice
1 ¼ cups powdered sugar
2 tablespoons lemon juice

Directions:
Sift flour, baking powder, and baking soda together in a large bowl. Cream butter and sugar together in a bowl using an electric mixer until fluffy. Mix in lemon juice. Add flour mixture gradually, beating well after each addition. Form dough into a log shape and wrap with waxed paper. Refrigerate for 3 to 4 hours. Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper. Slice chilled dough into roughly 1/8-inch slices. Place onto the prepared cookie sheets. Bake in the preheated oven until edges are set and golden, 7 to 8 minutes. Remove from the oven and let cool completely, 15 to 30 minutes. Combine powdered sugar and lemon juice in a bowl until smooth. Frost cooled cookies.

Prep time: 15 mins
Cook time: 10 mins
Total time: 3 hrs 40 mins
Yields: 24 cookies

Calories: 183.6
Fat: 7.8 g
Saturated fat: 4.9 g
Carbohydrates: 27.2 g
Sugars: 14.9 g
Dietary fiber: 0.4 g
Protein: 1.7 g
Cholesterol: 20.3 mg
Sodium: 101.4 mg
Veggie Piglets in Blankets With Dipping Sauce


Ingredients:
vegetarian breakfast sausage, honey, Dijon mustard

Directions:
Preheat the oven to 375*F.
Unroll the crescent dough, divide along the perforations into triangles. Cut each triangle in half to form 2 triangles. Wrap one triangle around center of each breakfast link,  starting at the wide end of the triangle. Arrange the wrapped breakfast links on a baking sheet. Bake at 375*F. for 15 minutes or until browned.
Combine honey and mustard, serve as a dip  with piglets.
Makes 8 servings.
Johnd's Savory Scrambled Eggs (Huevos Pericos)


Ingredients:
eggs, onion, red bell pepper, tomatoes, garlic cloves, cilantro

Directions:
Pour and heat the oil in a frying pan. Add and saute the onion, pepper, and the garlic and heat. When these are just about to soften, add the cilantro, the tomato and finally, the beaten eggs.
These are stirred so as to mix with all the rest of the ingredientes until they are done to your taste (soft or stiff]. You will observe that they remain a bit loose and with some liquid---this is normal, and is due to the liquid retained in the tomato.
Once cooked to your taste, add the salt and pepper and serve hot.
NOTE: The tomato may be squeezed before cutting in order to seed it and to remove excess liquid.
Miss Amies Nut Clusters


Ingredients:
chocolate chips, unsalted peanuts

Directions:
Melt chocolate in a pan over low heat. (you can also use a double boiler or microwave].
Once chocolate has completely melted add nuts.
Spoon out (heaping tablespoon amount] onto waxed paper.
Let cool completely.
May want to keep refrigerated.
Ham Broccoli Rice and Cheese Casserole


Ingredients:
onion, cooked rice, cooked ham, broccoli florets, corn, milk, salt, pepper, garlic powder, cheddar cheese, parmesan cheese, butter, margarine

Directions:
Preheat oven to 375 degrees.
Cook onions in oil over a medium-low heat until soft.
In a large bowl mix the milk, soup, seasonings and cheddar cheese together until combined. Gently stir in the cooked rice, ham, broccoli, corn and onions.
Dump broccoli mixture into a large casserole dish.
In a small bowl combine the melted margarine with the breadcrumbs and parmesan cheese using a fork until it becomes an even consistency.
Spread breadcrumb mixture over the top of the casserole and bake uncovered for 30 minutes.
"gardener's" Easy Rhubarb Cobbler


Ingredients:
flour, cinnamon, salt, butter, milk, egg, sugar, strawberry gelatin, flour, rhubarb, powdered sugar

Directions:
Spray a 9 inch pan  and set aside.
Start oven at 375.
Make a crust:
Cut the butter into the flour,cinnamon & salt. Mix in the milk & egg.  Knead with a fork and pat into a 9 " round. Place into prepared pan.
Place the rhubarb onto the crust and set aside.
Into a med. bowl mix together the sugar and strawberry gelatin.  Pour over the rhubarb and bake for 35-40 minute  Remove from oven and dust with powdered sugar if desired.
Makes 8 servings.
Crabmeat Bisque Made Easy
Category: soups-stews-and-chili
By Tammye S Green

This is not a thick soup, yet it is creamy and so smooth to the palette. The aroma when cooking makes you want some before the potatoes are soft. I have made modifications due to allergy to corn (such as rice flour). I allow mine to slow-simmer with lid slightly ajar. Stir often so the film does not form on top. I have doubled my batch and still never have any for the freezer.

Ingredients:
cooking spray
3 tablespoons butter
½ cup diced celery
¼ cup minced onion
½ teaspoon paprika
¼ teaspoon seafood seasoning (such as Old Bay®)
¼ teaspoon ground thyme
¼ teaspoon kosher salt, or to taste
⅛ teaspoon ground white pepper
¼ cup rice flour
1 cup seafood stock, or more as needed
1 pint half-and-half
1 pint heavy whipping cream
½ cup milk  (Optional)
2 cups cooked crabmeat

Directions:
Spray a stockpot with cooking spray. Melt butter in the prepared stockpot over medium heat; cook and stir celery, onion, paprika, seafood seasoning, thyme, salt, and white pepper until onion is translucent, about 5 minutes. Whisk flour into vegetable mixture until smooth and dissolved. Pour seafood stock over vegetable mixture. Mix half-and-half, cream, and milk into broth mixture; decrease heat and simmer until bisque is thickened, about 15 minutes. Add crabmeat and simmer bisque until crabmeat is heated through, about 5 minutes more.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 541.9
Fat: 47.3 g
Saturated fat: 29 g
Carbohydrates: 14 g
Sugars: 1.7 g
Dietary fiber: 0.5 g
Protein: 16.6 g
Cholesterol: 194.7 mg
Sodium: 458.7 mg
Rosé Sauce With a Twist


Ingredients:
olive oil, shallots, garlic cloves, salt, chicken broth, skim evaporated milk, herbs, fresh ground black pepper, cornstarch, water, parmesan cheese

Directions:
In saucepan sauté shallots and garlic until softened.
Add roasted red peppers and cook 2 minutes while stirring.
Stir in canned milk, chicken broth, salt and pepper.
Add herbs; I used fresh basil, parsley.
Simmer 5 minutes.
Remove from heat.
Puré using your hand blender.
Put your sauce back on low heat
Mix water and cornstarch and stir into sauce; simmer until thickened.
Stir in Parmesan cheese.
This sauce can be made the day before;stored in the refrigerator and heated in the microwave  at 70 % for 5 minutes.
Toss hot sauce on your favourite pasta.
Have some freshly grated parmesan cheese on the table.
Toasted Cream Cheese-And-Apple Pockets


Ingredients:
reduced-fat cream cheese, golden delicious apple, powdered sugar, cinnamon, butter, margarine, granulated sugar

Directions:
Preheat oven to 400°F  Cut out centers of each bread slice with a 3-inch round cutter.  (Reserve scraps for another use, if desired.]  Place half of bread rounds on a lightly greased baking sheet.
Stir together cream cheese, apple, powdered sugar, and 1/8 tsp cinnamon until blended.  Spoon about 1 tablespoon apple mixture onto center of each bread round on baking sheet; top with remaining bread rounds.  Crimp edges with a fork to seal; brush tops with butter.  Stir together remaining 1/8 teaspoon cinnamon and 2 tablespoons sugar; sprinkle over sandwiches.
Bake at 400°F for 8 to 10 minutes or until golden.
Note:  Store any leftovers in an airtight container in the freezer for up to 1 month.  To reheat for a quick afternoon snack, wrap each frozen sandwich in a paper towel and microwave at HIGH for 45 seconds or until warm.
Pumpkin Cinnamon Cheesecake


Ingredients:
pumpkin, yogurt, vanilla extract, lemon juice, cinnamon, sea salt

Directions:
1. Fill the bottom of a baking dish with a little less than ¼ inch of water.
2. Cut pumpkin in half, remove seeds, and place face down in baking dish.
3. Roast pumpkin in the oven for 45-55 minutes until soft.
4. Allow pumpkin to cool and scrape flesh into a bowl, then measure out 2 cups.
5. In a cuisinart, combine 2 cups pumpkin, strained yogurt (minus the whey which was strained out], agave, vanilla and lemon juice and process until smooth, about 1-2 minutes.
6. Process in cinnamon and salt.
7. Pour batter into a 9-inch tart pan.
8. Bake at 350° for 45-50 minutes, until firm.
9. Remove from oven, cool and serve.
Black Bean Nachos With Chipotle Tabasco


Ingredients:
black beans, ground cumin, TABASCO® brand Chipotle Pepper Sauce, tortilla chips, red onion, tomatoes, cilantro

Directions:
In a bowl, combine beans, cumin and TABASCO® brand Chipotle Pepper Sauce and mix well.
Preheat oven to 400 degrees.
Spread tortilla chips in a single layer over large baking sheet with edges slightly overlapping. Spoon approximately one teaspoonful of black beans onto each corn chip and top with onion, tomato, and cheese.
Bake in oven 6 to 8 minutes or until cheese melts and nachos are heated through.
Sprinkle with the fresh cilantro. Serve hot.
No-Cheese Spread


Ingredients:
olive oil, red bell pepper, raw cashews, sesame seeds, water, nutritional yeast flakes, fresh lemon juice, canola oil

Directions:
Heat 1 Tbsp of the olive oil in a small frying pan over medium-high heat. Add the pepper and cook until tender, 5 to 7 minutes. Transfer the pepper to a blender.
Add all remaining ingredients and blend until smooth. The spread will keep up to a week in the fridge.
Spinach-Tomato Pasta Salad


Ingredients:
tri-color radiatore pasta, sun-dried tomatoes, pine nuts, small caper, extra virgin olive oil, white wine vinegar, vegan sugar, Dijon mustard, salt, black pepper

Directions:
Cook pasta in boiling salted water until al-dente; drain.
Cut tomatoes in a thin slice (julienne] and place in a salad bowl, along with pasta, spinach leaves, pine nuts, and capers; mix well.
Stir together olive oil, vinegar, sugar, mustard, salt and pepper and pour over salad, tossing to mix and coat evenly.
Refrigerate at least 1 hour before serving to combine flavors, and chill.
Fast and Easy Slow-Cooked Short Ribs
Category: main-dish
By Susan Gartin

Few ingredients, under 3 minutes, and come back to a finished dinner. Fresh rosemary is best, but dried works just fine too.

Ingredients:
3 pounds beef short ribs, or more to taste
1 (10.5 ounce) can condensed French onion soup
salt and ground black pepper to taste
1 (12 ounce) bottle chili sauce
2 tablespoons chopped fresh rosemary, or more to taste

Directions:
Place short ribs into a slow cooker; top with French onion soup. Season mixture with salt and pepper. Pour chili sauce over exposed parts of ribs; sprinkle with rosemary. Cook on Low for 8 to 10 hours.

Prep time: 10 mins
Cook time: 8 hrs
Total time: 8 hrs 10 mins
Yields: 6 servings

Calories: 500.6
Fat: 42.5 g
Saturated fat: 17.9 g
Carbohydrates: 5.7 g
Sugars: 2.5 g
Dietary fiber: 0.5 g
Protein: 22.7 g
Cholesterol: 95.2 mg
Sodium: 549.1 mg