xiaoxl/recipe_data huggingface dataset:
Grilled Chicken Taco Salad
Category: salad
By MTCHYG

Great way to prepare a Mexican favorite.

Ingredients:
1 (15 ounce) can black beans, rinsed and drained
¾ cup medium-hot salsa
½ cup chopped fresh cilantro
1 tablespoon lime juice
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon brown sugar
¼ teaspoon cayenne pepper
1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves
4 (7 inch) corn tortillas
4 cups shredded lettuce
½ cup chopped fresh cilantro
1  avocado - peeled, pitted, and sliced  (Optional)
1  lime, cut into wedges  (Optional)
¼ cup sour cream  (Optional)

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Mix black beans, salsa, 1/2 cup cilantro, and lime juice in a bowl; set aside. Stir chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil in a bowl until smooth; rub mixture over chicken breasts. Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 10 to 12 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). While the chicken is cooking, place tortillas on grill and grill until lightly brown on both sides, 3 to 5 minutes. Transfer chicken to a cutting board and slice into long thin strips. Divide chicken strips over tortillas and top with bean mixture, lettuce, and remaining 1/2 cup cilantro. Serve with avocado, lime wedges, and sour cream.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 4 servings

Calories: 470.3
Fat: 18.7 g
Saturated fat: 4.5 g
Carbohydrates: 44.4 g
Sugars: 4.7 g
Dietary fiber: 15.9 g
Protein: 35.2 g
Cholesterol: 70.9 mg
Sodium: 831.8 mg
Baked Swiss Cornbread With Turkey Cream Sauce


Ingredients:
cornmeal, flour, baking powder, baking soda, salt, buttermilk, honey, egg, butter, swiss cheese, butter, flour, milk

Directions:
In large bowl, mix dry ingredients for corn bread.
In a seperate bowl, mix together buttermilk, honey, egg, butter and 1/2 cup cheese.
Add buttermilk mixture to dry ingredients; mix well.
Spread half the batter in a buttered 8"x8" baking dish.
Top with mushrooms and remaining cheese, then cover with remaining corn bread batter.
Bake at 375°F for 25-30 minutes (until golden brown].
In a medium saucepan, melt butter, and blend in flour.
Add milk, stirring constantly over medium-high heat, until mixture thickens and boils.
In a seperate bowl, blend 3/4 cup sauce into egg yolks.
Return mixture to sauce.
Stir in chunks of cooked chicken or turkey; warm until heated throughout.
Cut corn bread into squares, and top with cream sauce.
Copycat Mc Donald's Big Mac Sauce


Ingredients:
Miracle Whip, white sugar, black pepper

Directions:
Whisk all ingredients together well., Refrigerate for at least an hour to let the flavours blend together.
Rice and Peas


Ingredients:
red kidney beans, water, coconut milk, garlic, onion, green onions, black pepper, thyme, salt, long-grain rice

Directions:
Combine kidney beans, 2 cups water, coconut milk and garlic in a covered medium-size pot and bring to a boil.
Add onion, green onion, black pepper, thyme and salt to taste.
Simmer on medium heat.
Stir in rice and mix well.
Cook on low heat until rice is tender, about 15 minutes.
Fluff before serving.
Coffee Crunch Popcorn


Ingredients:
brown sugar, butter, light corn syrup, instant coffee crystals, salt, baking soda, vanilla

Directions:
In a buttered heavy saucepan, bring sugar, butter, corn syrup, coffee crystals and 1/4 teaspoons salt to a boil.
Cook over medium heat for 5 minutes.
Remove from heat and stir in baking soda and vanilla.
Pour over popcorn and nuts in a 17 X 12 X 2" baking pan, stirring to coat and spread out in the pan.
Bake at 300 degrees for 15 minutes.
Stir and bake 5 minutes more.
Stir before serving.
Teriyaki Beef Kabobs
Category: everyday-cooking
By karebear

This is a simple, delicious recipe!

Ingredients:
¼ cup packed light brown sugar
3 tablespoons soy sauce
2 large garlic cloves, crushed
2 teaspoons dark sesame oil
½ teaspoon ground ginger
1 pound boneless beef top sirloin, cut into bite sized cubes
1 (19 ounce) can pineapple chunks, drained
1  green bell pepper, cut into large chunks
1  red bell pepper, cut into large chunks
4  skewers

Directions:
Whisk brown sugar, soy sauce, garlic, sesame oil, and ground ginger together in a bowl; pour into a gallon-sized sealable plastic bag. Add beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours, flipping the bag several times as the meat marinates. Preheat an outdoor grill for high heat, and lightly oil the grate. Remove beef from the marinade. Discard the remaining marinade. Thread beef, pineapple, green bell pepper, and red bell pepper onto skewers. Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the meat is no longer pink in the center, 10 to 15 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 2 hrs 20 mins
Yields: 4 servings

Calories: 276.6
Fat: 12.9 g
Saturated fat: 4.5 g
Carbohydrates: 19.7 g
Sugars: 16.5 g
Dietary fiber: 1.3 g
Protein: 20.2 g
Cholesterol: 60.3 mg
Sodium: 725.2 mg
Carrot Cake (1972)


Ingredients:
eggs, sugar, buttermilk, vanilla, flour, ground cinnamon, baking soda, salt, crushed pineapple, carrots, walnuts, pecans, flaked coconut, sugar, buttermilk, baking soda, light corn syrup, butter, margarine, vanilla

Directions:
Combine and mix the first 5 ingredients well.
Mix the flour, cinnamon, baking soda and salt together and mix into the egg and buttermilk mixture.
Stir in the crushed pineapple, grated carrot, chopped nuts and coconut.
Pour into a 13 x 9 x 2 inch baking dish that has been greased and floured.
Bake at 350 degrees for about 55 minutes.
Shortly before the cake is done, prepare the icing: COMBINE the sugar, buttermilk, baking soda, corn syrup and butter in a saucepan.
Bring to boil and boil 5 minutes.
Remove from heat and stir in the vanilla.
Pour over the cake while the cake is HOT.
The cake will absorb the icing.
Let cool completely before cutting.
Warm Chocolate Tart With Red Wine Sauce


Ingredients:
bittersweet chocolate, heavy cream, egg, sugar, red wine

Directions:
For the Tart:
Preheat the oven to 325°F.
Place the chopped chocolate in a medium bowl and set aside.
Combine the cream and milk in a medium saucepan, and bring to a boil over medium-high heat.  Pour the hot cream mixture over the chocolate.  Allow to stand for 30 seconds to melt the chocolate,then whisk until the chocolate is completely melted and the mixture is smooth.  Allow to cool for 10 minutes.
Whisk the egg into the chocolate mixture.  Pour the filling into the prebaked tart shell.
Bake the tart for 8 to 10 minutes, until the edges of the filling are set; the center will still be soft.  Cool the tart on a wire rack for 10 minutes and served warm.
For the Red Wine Sauce:
Put the sugar in a deep sauce pan.  Stir constantly on medium high heat until sugar liquefies and turns mahogany brown.  Add the red wine and whisk until sugar is dissolved and wine is incorporated.  Chill.  Serve over tart.
Donna Bell's Bake Shop Hummingbird Bread Pudding


Ingredients:
eggs, sugar, vanilla, cinnamon, milk, bananas, crushed pineapple, pecans, cream cheese, cream cheese, powdered sugar, milk, vanilla extract, pecans

Directions:
METHOD:
Cube bread or rustic tear into small pieces.
Whisk eggs, add vanilla and milk- mix.
Add dry ingredients- sugar, cinnamon.
Mix in smashed banana.
Fold in banana pieces, pecans, coconut, and pineapple.
Add all bread to mixture- stir and mix.
Let mixture sit for 10-15 minutes- mix again after 5-10 minutes.
Pour mixture in greased casserole pan, bake at 350 degrees F for about 45 minutes.
Cool, serve, top with Cream Cheese Pecan Sauce (recipe follows].
Whip cream cheese with spoon and add powdered sugar slowly until smooth. Add vanilla and milk. Mix completely.
Fold in pecans and drizzle over warm Hummingbird Bread Pudding!
Honduran Baleadas
Category: main-dish
By DMadrid689

In El Salvador there are pupusas. In Mexico there are tacos. In Honduras there are Baleadas. The simple version consists of a thick flour – though sometimes corn – tortilla that has been put on a charcoal grill. It's slathered in refried black beans and a bit of white farmers cheese then folded over like an American-style soft taco.

Ingredients:
2 cups all-purpose flour
1 cup water
½ cup vegetable oil
1  egg
½ teaspoon salt
2 cups refried beans, warmed
1  avocado, sliced
½ cup crumbled queso fresco (fresh white cheese)
¼ cup crema fresca (fresh cream)

Directions:
Mix flour, water, vegetable oil, egg, and salt in a large bowl; knead until dough is smooth and no longer sticky. Form the dough into 8 golf ball-sized balls. Cover and let rest, about 20 minutes. Stretch each ball of dough into a thick tortilla. Heat a large skillet over medium-high heat. Cook each tortilla until browned and lightly puffed, about 1 minute per side. Layer refried beans, avocado, and queso fresco over tortillas. Drizzle crema on top; fold tortillas in half over filling.

Prep time: 25 mins
Cook time: 2 mins
Total time: 47 mins
Yields: 8 servings

Calories: 390.3
Fat: 23.1 g
Saturated fat: 5.8 g
Carbohydrates: 36.9 g
Sugars: 0.7 g
Dietary fiber: 5.9 g
Protein: 10.1 g
Cholesterol: 43.5 mg
Sodium: 368.5 mg
The Pink Flamingo


Ingredients:
frozen strawberries, Cool Whip, milk

Directions:
Get your blender ready and put in the ice cubes and the milk (and the banana and pulp in if you want to add it] blend on high 4 a min or until ice is crushed good.
Then add strawberries and Cool Whip and blend till everything is well blended.
DRINK UP!
Creamy Bacon and Spinach Fettuccine


Ingredients:
fettuccine pasta, bacon, low-fat milk, cornflour, water, corn

Directions:
Cook fettucine according to directions on the packet, drain well and return to the pan. Add a small amount of the cream to prevent pasta from sticking. Set aside.
Heat a non-stick pan and fry the bacon for 2-3 minutes. Add milk, and corn if you choose. Simmer slowly.
Gradually add the cornflour mixture and stir over a medium heat until thick, and simmer for 1 minute. Add remaining cream and stir. Remove from heat.
Stir through the mixture into the pasta, and add the spinach. Season with black pepper to taste.
Cooking Club Empanadas


Ingredients:
lean ground beef, onion, garlic cloves, cinnamon, cumin, clove, chili powder, brown sugar, vinegar, salt, chile, pepper

Directions:
Saute hamburger with onion and garlic until the meat is no longer pink., Stir in remaining ingredients., Cook for 15 minutes over medium heat., Cool completely., Roll pastry to 1/8"thickness., Cut into 3"rounds., Place a spoonful of filling on each round., Dampen pastry edges., Fold pastry over., Prick top with a fork., Can be frozen at this point., Place on ungreased cookie sheet one inch apart., Bake 20 minutesat 350.
Pasticcio -- Baked Pasta (Greece)


Ingredients:
unsalted butter, all-purpose flour, nutmeg, salt, white pepper, penne

Directions:
In a saucepan melt 4 tablespoons butter & whisk in the flour.
When flour is completely incorporated, gradually pour in the milk, whisking constantly. Keep whisking until milk comes to a boil, then simmer for 2-3 minutes & remove it from the heat.
Stir in nutmeg, salt & pepper to taste, & add 1/3 of the cheese.
Let this sauce cool until just warm, then stir in the beaten egg yolks & set aside.
Bring a large pot of water to a boil, then add salt & pasta & cook for 2 MINUTES LESS than the package instructions indicate, so that the pasta is very al dente, as it will continue cooking in the oven.
Preheat oven to 375 degrees F & butter the inside of a 13"x9" baking dish.
When pasta is done, drain it & toss with the remaining 2 tablespoons of butter, then spread half of the pasta in the bottom of the baking dish. Pour half of the sauce over it & sprinkle half of the remaining cheese over that. Repeat layering with the remaining pasta, then the rest of the sauce & finally the cheese.
Place the baking dish on the oven's middle rack & bake 20-30 minutes or until golden.
Great when served warm or at room temperature with a fresh green salad.
Japanese Tamago Egg
Category: appetizers-and-snacks
By Pokerman11

Tamago egg is classic Japanese folded omelet sometimes called tamagoyaki. The omelet is sweet, has a light texture, and works well when served over sushi rice and with soy and wasabi sauce for dipping. Tamago is the Japanese word for egg. Mirin is sweet rice wine and dashi is traditional Japanese soup stock (make from kelp or shiitake). These ingredients are now carried in most larger grocery stores or at Asian markets.

Ingredients:
4  eggs
¼ cup prepared dashi stock
1 tablespoon white sugar
1 teaspoon mirin (Japanese sweet wine)
½ teaspoon soy sauce
½ teaspoon vegetable oil, or more as needed

Directions:
Beat eggs thoroughly in a bowl; whisk in dashi stock, sugar, mirin, and soy sauce until sugar has dissolved. Place a nonstick skillet or omelet pan over medium heat. Oil the pan with vegetable oil. Pour a thin layer of egg mixture into the hot pan and swirl to coat pan. When egg layer is firm on the bottom but still slightly liquid on top, lift up about 1 inch of the edge of the omelet with a spatula and fold end over remaining egg layer; continue rolling the omelet to the end and push the roll to the edge of the skillet. Oil the skillet again if it looks dry; pour another thin layer of egg into the skillet and lift the roll to let the egg flow underneath the omelet roll. Fold the omelet roll over the new layer of egg, continuing to roll to the end as before. Push omelet to edge of skillet. Pour a new egg layer into the skillet, oiling the pan if needed. Roll the omelet over to incorporate the next egg layer into the roll. Pour new layers and roll into the omelet until all egg mixture has been used. Remove omelet to a serving platter and cut into 6 equal pieces to serve.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 6 servings

Calories: 62.8
Fat: 3.8 g
Saturated fat: 1.1 g
Carbohydrates: 2.6 g
Sugars: 2.6 g
Protein: 4.4 g
Cholesterol: 124.1 mg
Sodium: 86.7 mg
Banana Banana Muffins


Ingredients:
butter, unsweetened applesauce, whole wheat flour, white flour, bananas, baking soda, salt, sugar, eggs

Directions:
Place the peeled bananas in a large bowl and beat them well with an electric mixer. The riper the bananas and the more you beat them, the more tender your muffins will be. There will still be some lumps, however.
In a small bowl, combine the flour, baking soda, and salt.
Add the butter, applesauce, and eggs to the banana and mix well.
Add the dry ingredients to the banana mixture and stir JUST until the batter is thoroughly combined.
Pour the batter into greased muffin cups - mine just about filled the 12 cup pan.
Bake at 350 degrees for 20-25 minutes, or until a toothpick inserted comes out clean.
Cool for 10 minutes on a rack in the pan; then remove and cool completely.
Libbies Golden Onion Rings


Ingredients:
onions, all-purpose flour, flour, salt, egg, milk

Directions:
Cut onions 1/4 thick; separate into rings.
Combine flour, salt, egg, milk, and oil.
Beat together just until dry ingredients are well moistened.
Coat onions rings with batter.
Fry a few onion rings at time in 375 degree Fahrenheit deep fat, stirring once to separate rings.
When onions are golden brown, drain on paper, and salt to taste.
Braised Salmon With Leeks & Dill


Ingredients:
olive oil, leeks, garlic cloves, tomatoes, kosher salt, fresh coarse ground black pepper, dry white wine, salmon fillets, fresh dill

Directions:
Heat oil in a large nonstick skillet over medium-high heat.
Add leek; sauté 3 minutes. Add garlic; sauté 2-3 minutes.
Add tomato, salt, and pepper; sauté 2-3 minutes.
Add wine and salmon; sprinkle with dill, and bring to a boil.
Cover, reduce heat, and simmer 8 minutes or until fish flakes easily when tested with a fork.
Berry-Stuffed French Toast With Vanilla Yogurt Sauce


Ingredients:
mixed berries, powdered sugar, low-fat vanilla yogurt, egg, low-fat milk, granulated sugar, vanilla extract, cinnamon

Directions:
Place berries in a small bowl and sprinkle with powdered sugar. For the sauce, spoon about 1/4 of the berries, sweetened condensed milk and yogurt into a blender (or food processor] and puree until smooth; set aside.
Cut bread into twelve 1 1/2-inch pieces. Cut into each piece almost all the way through to create a pocket. Stuff the bread slices with remaining sweetened berries and press lightly to close; set aside. Reserve any unused berries to garnish top at serving time.
Whisk egg, egg white, milk, granulated sugar, vanilla and cinnamon in a medium bowl. Heat a large non-stick skillet over medium heat. Spray skillet with non-stick cooking spray. Dip stuffed bread slices in egg mixture to coat and cook until lightly browned on both sides, turning once.
Spoon sauce onto serving plate, arrange French toast on top and garnish with any remaining berries.
Ww Baked Yams With Pineapple - 3 Points


Ingredients:
sweet potatoes, navel orange, cinnamon, nutmeg, reduced-calorie margarine

Directions:
Preheat the oven to 375 degrees.
In a 2-quart casserole dish, combine the yams, orange, pineapple and its juice, cinnamon and nutmeg; dot with the margarine.
Cover and bake until the yams are tender, about 45 minutes.
Peanut Butter and Jelly Sandwich Cookies


Ingredients:
light brown sugar, unsalted butter, honey, egg, flour, salt, baking powder

Directions:
MIX peanut butter, brown sugar, butter, honey and egg in large bowl. In a separate bowl, whisk together flour, salt and baking powder; add to the peanut butter mixture and mix well. Divide the dough into 4 equal portions. Wrap each portion in plastic wrap or waxed paper and refrigerate 2 hours or overnight.
REMOVE portions from refrigerator and place each portion between 2 sheets of plastic wrap or waxed paper. Roll each portion into a “sheet” about 1/8-inch thick (refrigerate dough again if it becomes too soft to handle].
HEAT oven to 350ºF. Using a drinking glass or cookie cutter, cut the dough into circles. Using a smaller drinking glass or cookie cutter, cut smaller circles or “windows” in the center of half of the circles. Transfer cookies to a nonstick baking sheet, leaving 1/2 inch between them.
BAKE all cookies 5 to 6 minutes or just  until they begin to brown. Using a spatula, transfer the cookies to a cooling rack. When cookies have cooled, spread the jelly on the plain cookies and top with the “window” cookies.
Raspberry-Lemon Cupcakes
Category: desserts
By Yoly

These raspberry-lemon cupcakes are not too sweet with just the right amount of tartness. I used frozen raspberries but feel to use fresh raspberries. Easy to make and ready in less than 40 minutes.

Ingredients:
4 ounces Neufchatel cheese, softened
2 tablespoons butter, softened
½ cup white sugar
1  egg, at room temperature
1  egg white, room temperature
1  lemon, zested and juiced
½ teaspoon lemon extract
¾ cup all-purpose flour
½ teaspoon baking powder
⅛ teaspoon baking soda
⅛ teaspoon salt
¾ cup raspberries
2 teaspoons freshly squeezed lemon juice
¼ cup powdered sugar

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line 9 cups in a cupcake tin with cupcake liners. Cream Neufchatel cheese, butter, and sugar with an electric mixer until smooth. Add egg and egg white; beat until well combined. Add lemon zest, lemon juice, and lemon extract. Mix flour, baking powder, baking soda, and salt together in a separate bowl. Add to butter mixture and beat until just combined. Fold in raspberries. Spoon batter into the prepared cupcake tin, filling each cup 3/4 full. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 23 to 28 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes. Mix powdered sugar and lemon juice together in a small bowl and drizzle over cooled cupcakes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 9 cupcakes

Calories: 167.2
Fat: 6.2 g
Saturated fat: 3.7 g
Carbohydrates: 25.7 g
Sugars: 15.2 g
Dietary fiber: 1.6 g
Protein: 3.6 g
Cholesterol: 34.5 mg
Sodium: 159 mg
Turkish Meatballs – KÖFTE


Ingredients:
ground beef, ground lamb, egg, fresh parsley, garlic cloves, onion, salt, mixed spice

Directions:
Combine all ingredients in a bowl with your hands. Do not over mix which will change the texture of the meat.
Form the mixture into a flattened oval shape.
The balls can either be grilled or fried in a pan. Cook until done all of the way through.
You can find the recipe for the Turkish Meatball Spice Blend here:  https://www.venturists.net/turkish-meatballs-kofte/.
Thanksgiving Any Day Rollups
Category: main-dish
By Mary Sherwood Dreibelbis

With delicious holiday ingredients, you can have an easy, healthy, and portable taste of Thanksgiving any day! Sliced, cooked turkey can be substituted for the Tofurky® if desired.

Ingredients:
1 (8 ounce) package reduced-fat cream cheese
½ (8 ounce) package shredded Cheddar cheese
12  meatless turkey-flavored deli slices (such as Tofurky®), chopped
⅓ cup dried cranberries
¼ cup pecans
1  celery stick, chopped
2  green onions, chopped
1 tablespoon chopped fresh chives
salt and ground black pepper to taste
3  large flour tortillas

Directions:
Combine cream cheese and Cheddar cheese in a food processor; process until blended. Add meatless turkey slices, cranberries, pecans, celery, green onions, chives, salt, and black pepper. Process until smooth. Spread cream cheese mixture onto each tortilla and roll up. Serve immediately or refrigerate until serving time.

Prep time: 15 mins
Total time: 15 mins
Yields: 3 roll-ups

Calories: 772.6
Fat: 39.2 g
Saturated fat: 18.2 g
Carbohydrates: 69.5 g
Sugars: 11.1 g
Dietary fiber: 6 g
Protein: 36.9 g
Cholesterol: 81.6 mg
Sodium: 1196 mg
Cranberry Barbecue Sauce


Ingredients:
fresh cranberries, frozen cranberries, water, onion, brown sugar, tomato paste, Worcestershire sauce, red wine vinegar, liquid smoke, black pepper, ground ginger, Tabasco sauce, dried tarragon, dried oregano, chili powder, dried thyme, paprika, dried mustard, salt

Directions:
Place all ingredients into a stock pot and bring to a boil. Boil for 15 minutes or until the liquid is reduced to 1/3.
Place in a blender in small batches and puree (always be VERY careful when pureeing hot liquids in a blender!].
Strain the puree through a fine mesh strainer.
Chill in the refrigerator. This sauce will hold for weeks in the refrigerator.
Cinnamon Raisin Swirl Bread (My Lightened Version)


Ingredients:
warm water, fat-free evaporated milk, shortening, salt, bread flour, whole wheat flour, Splenda sugar substitute, active dry yeast, raisins, butter, ground cinnamon

Directions:
Place water, milk, shortening, salt, flour, sugar and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.
Take dough out after first kneading cycle has finished. Turn dough out onto a lightly floured surface and roll out into a rectangle.
Spread dough with butter, brown sugar, and
cinnamon. Roll dough, and divide into two parts.
Place loaves in two lightly greased 9x5 inch bread pans, cover and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C].
Bake in preheated oven for 30 to 40 minutes, until crust is brown and loaves sound hollow when tapped.