xiaoxl/recipe_data huggingface dataset:
Vegan Air Fryer Taquitos
Category: world-cuisine
By Yoly

Delicious taquitos made with mashed potatoes just like mom used to make. Only now they're vegan and none of the flavors are sacrificed! Serve with sides of non-dairy yogurt, Mexican tomato sauce, guacamole, or your choice of sides.

Ingredients:
1 large russet potato, peeled
1 teaspoon plant-based butter (such as Country Crock®)
2 tablespoons diced onions
1 clove garlic, minced
¼ cup plant-based butter (such as Country Crock®)
2 tablespoons unsweetened, plain almond milk
salt and ground black pepper to taste
6  corn tortillas
avocado oil cooking spray

Directions:
Place potato into a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. While potato is boiling, melt 1 teaspoon plant-based butter in a skillet and saute onions until soft and translucent, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Set aside Drain potato and transfer to a bowl. Pour in 1/4 cup plant-based butter and almond milk, season with salt and pepper, and mash. Mix in onion and garlic until well combined. Heat tortillas in a skillet or directly on the grates of a gas stove until soft and pliable. Place 3 tablespoons of potato mixture down the center of each tortilla, fold over, and roll up. Preheat an air fryer to 400 degrees F (200 degrees C). Place taquitos in the air fryer basket, making sure they are not touching, and mist with avocado oil. Cook in batches if necessary. Air fry until taquitos are golden brown and crispy, 6 to 9 minutes. Turn taquitos over, mist with avocado oil, and air fry for 3 to 5 minutes more.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 6 taquitos

Calories: 180.8
Fat: 8.9 g
Saturated fat: 2.3 g
Carbohydrates: 23 g
Sugars: 1 g
Dietary fiber: 3.1 g
Protein: 2.8 g
Sodium: 125 mg
Joyfulabode's Super-Creamy Spinach Artichoke Dip


Ingredients:
cream cheese, sour cream, mayonnaise, frozen spinach, fresh spinach, artichoke hearts, mozzarella cheese, garlic powder, season salt, chili powder

Directions:
Preheat oven to 350°F.
Soften cream cheese.
Chop spinach and artichokes if not already chopped.
In a baking dish, mix cream cheese, sour cream, mayonnaise, spinach, artichokes, and 1/4 cup of the mozzarella.
Season with garlic powder, seasoned salt, and chili powder to taste - the amounts above are estimates.
Sprinkle the remaining mozzarella on top.
Bake until heated through, about 30 minutes.
Broil for a minute or so to brown the cheese.
Serve with raw veggies, crackers, tortilla chips, etc.
Turkey and Rice Casserole


Ingredients:
cooked rice, green beans, frozen corn, soy sauce, milk

Directions:
Combine 1st 4 ingredients and 1/2 can of fried onons.
Combine mushroom soup with soy sauce, cajun seasoning and milk.  (I use a soup can full of milk].
Stir til combined.
Mix into remaining ingredients in casserole dish.
Top with remaining onions and bake at 350 for 30 minutes or until bubbly.
Broccoli Cheese Soup


Ingredients:
chicken broth, vegetable broth, broccoli florets, onion, garlic cloves, instant nonfat dry milk powder, water, all-purpose flour, salt, ground black pepper, cheddar cheese

Directions:
Boil broth in large saucepan.
Add broccoli, onion and garlic.
Bring to a boil; reduce heat to low.
Cover; cook for 5 to 7 minutes or until broccoli is tender.
Remove from heat; cool slightly.
Transfer half of vegetable-broth mixture to blender or food processor in batches; cover.
Blend until desired consistency.
Return to remaining mixture in saucepan.
Combine dry milk, water and flour in medium bowl; mix well.
Stir into soup; add salt and pepper.
Add cheddar cheese and stir over low heat until melted.
Heat to serving temperature and serve.
For Freeze Ahead:
Prepare as above.
Cool soup completely.
Place in airtight container; freeze for up to 2 months.
Thaw overnight in refrigerator.
Heat in medium saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through.
Sunset


Ingredients:
"cranberry juice"

Directions:
Mix all ingredients., Serve and enjoy!
Orzo and Shrimp Salad Recipe


Ingredients:
extra-large shrimp, garlic clove, olive oil, water, orzo pasta, fresh asparagus, olive oil, green onions, fresh lemon juice, fresh basil

Directions:
Peel the shrimp but reserve the shells. Put a skillet over low heat, put the garlic and shrimp in the skillet and cook in two spoons of olive oil. Stir very frequently and do not let the garlic to become brown. When shrimp are completely cooked, turn off the heat. Cut the shrimp into pieces.
Put the water over high heat to boil.  Add the reserved shrimp shells and boil for five minutes, then discard the shells.
Stir in the orzo and cook for five minutes. Fill in the asparagus pieces and continue cooking for about five minutes. Rinse under cold water.
Fill the pasta and asparagus with two spoons of olive oil and onions until just coated. In another bowl, mix the vinegar with lime juice, add mustard and basil. Pour the mixture over pasta and toss gently. Season with salt and pepper for taste.  Put in refrigerator and chill for two hours.
Curry Rice Salad


Ingredients:
cooked rice, chickpeas, green onion, celery, small shrimp, rice vinegar, soya sauce, curry, seasoning salt

Directions:
Mix together rice, peas, chick peas, green onion, celery and shrimp., Boil all dressing ingredients together and pour over rice mixture., Mix and refrigerate for 3 hrs to mix flavours.
Broccoli Salad for a Crowd
Category: salad
By Sharon Dyson-Demers

Super easy salad for a crowd that's pretty and just a bit different. Great right away but gets better the longer it gets to marinate.

Ingredients:
2 cups mayonnaise (such as Hellmann's®)
1 cup white sugar
¼ cup white wine vinegar
3 dashes hot pepper sauce (such as Frank's® RedHot), or more to taste
1 pound bacon
12 cups fresh broccoli florets, or more to taste
3 cups fruit and nut trail mix
½ large red onion, diced into 1/4-inch pieces

Directions:
Mix mayonnaise, sugar, vinegar, and hot sauce together in a bowl. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool enough to handle, about 10 minutes. Crumble. Combine crumbled bacon, broccoli, trail mix, and red onion together in a large serving bowl. Add dressing and toss thoroughly.

Prep time: 20 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 24 servings

Calories: 354.1
Fat: 28.8 g
Saturated fat: 6.1 g
Carbohydrates: 20.8 g
Sugars: 9.4 g
Dietary fiber: 1.2 g
Protein: 6.3 g
Cholesterol: 19.8 mg
Sodium: 323.5 mg
Perfect Movie Popcorn


Ingredients:
coconut oil, salt

Directions:
Pour in the oil and heat the pan until oil shimmers, to about 400 degrees F(or medium high heat].
Test one kernel by throwing it into the oil; place the lid on the popper and wait until it pops.  Pour the rest of the popcorn into the pan, stirring the kernels until they are evenly coated.
Cook for three minutes, exactly.
Here's a tip from the Popcorn Council:  "Old Maids" is a term for kernels that fail to pop and are often found at the bottom of the popcorn bowl. They can, however, be rejuvenated. The water in kernels is what causes popcorn to pop, so all you need to do is re-hydrate the dried kernels.  David Woodside, author of What Makes Popcorn Pop? suggests filling "a one-quart jar three-quarters full of popcorn and adding one tablespoon of water. Cover the jar with an airtight lid and give it a few good shakes every few minutes until the popcorn has absorbed all the water. Store the jar in a cool place." Woodside says in two or three days you can test-pop a batch of kernels. If you still get old maids, add a few more drops of water to the jar, shake it, and let it sit for a few more days.
Smoked Salmon Fingers


Ingredients:
cream cheese, garlic, green onions, fresh dill, parsley, smoked salmon

Directions:
Place the cream cheese in a food processor along with the first 5 ingredients and mix well.
Spread this mixture on each of the bread squares.
You should have enough for 10 pieces of bread.
Place sliced smoked salmon on top to cover the surface.
Cut the slices into finger sizes of your choice.
Sprinkle a bit of s&p on the fish if desired.
Chill before eating.
Raw Hummus
Category: appetizers-and-snacks
By EMILKALIL

Raw organic hummus. A treat from traditionally cooked hummus and causes very little gas because all the enzymes are still there. When I serve this I make a depression in the middle and fill it with olive oil. Serve with pita bread, carrot or celery sticks, or small romaine leaves.

Ingredients:
1 ½ cups dry garbanzo beans
2 tablespoons tahini
1 teaspoon sea salt
2  lemons, juiced
4 cloves garlic, crushed or to taste
1 cup filtered or spring water
1 pinch paprika

Directions:
Soak the beans for 24 hours. Drain, and let sit for 2 to 3 days, until the bean's sprouts are about 1/2 inch long. Rinse the beans once or twice a day. Bring a large pot of water to a boil. Remove from heat, and let stand for 1 minute. Place the sprouted beans in the hot water, and let sit for 1 minute. Drain. If you do not do this step, the hummus will be awful. Place the sprouted beans into the container of a large food processor. Add the tahini, sea salt, lemon juice, and garlic. Process until smooth, adding water if necessary. It will take 3 to 5 minutes to blend. Let sit in the food processor for 5 minutes to allow the beans to absorb as much of the water as possible. If too thick, add more water, and blend again. Taste and adjust seasonings if needed. Spoon into a serving dish, and garnish with paprika.

Prep time: 15 mins
Cook time: 2 mins
Total time: 3 days
Yields: 20 servings

Calories: 66.7
Fat: 1.8 g
Saturated fat: 0.2 g
Carbohydrates: 10.8 g
Sugars: 1.6 g
Dietary fiber: 3.3 g
Protein: 3.3 g
Sodium: 93.9 mg
Cheesy Squash and Zucchini Casserole
Category: side-dish
By HALR9000

This cheesy dish is a favorite of our Thanksgiving dinner.

Ingredients:
1 pound yellow squash, sliced
1 pound zucchini, sliced
½  onion, diced
1 cup shredded Cheddar cheese
½ cup biscuit baking mix (such as Bisquick®)
½ cup butter
2  eggs
1 tablespoon white sugar
1 teaspoon salt
10  saltine crackers, or as needed, crushed
¼ cup bread crumbs

Directions:
Preheat oven to 325 degrees F (165 degrees C). Fill a large pot with water and bring to a rolling boil. Add yellow squash, zucchini, and onion; bring back to a boil, and cook vegetables until tender, about 15 minutes. Drain and transfer vegetables to a large bowl. Mix Cheddar cheese, baking mix, butter, eggs, sugar, and salt with the cooked vegetables using a large spoon; stir until butter has melted and baking mix has dissolved. Fold crushed crackers into the mixture until the liquid has been absorbed. Pour mixture into a 1 1/2-quart casserole dish; top with bread crumbs. Bake in the preheated oven until topping is lightly browned and cheese is melted, 30 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 servings

Calories: 277.7
Fat: 20.5 g
Saturated fat: 11.8 g
Carbohydrates: 16.4 g
Sugars: 3.4 g
Dietary fiber: 2.2 g
Protein: 8.6 g
Cholesterol: 95.1 mg
Sodium: 663.4 mg
Pork Tenderloin à La Normande


Ingredients:
butter, fresh ground pepper, onion, garlic cloves, apple, all-purpose flour, chicken broth, salt, heavy cream

Directions:
Preheat oven to 350 degrees.
Heat butter in an oven-proof skillet over medium heat.
Rub pepper on pork. Place pork tenderloin in butter, and brown on both sides. Remove from skillet, and set aside.
Heat oil in same skillet.Stir in onions and garlic;cook 2 to 3 minutes.Stir in apple,Old Bay seasoning and onion soup base; cook until golden brown. Stir in flour; cook about 30 seconds.Add salt and pepper.
Stir chicken broth into skillet, and bring to a boil; add salt.Transfer to a casserole; cover.
Bake in preheated oven  about 1 1/2 hour or until tender, .
Remove tenderloin to a cutting board, and cut into diagonal 1 1/2-inch slices. Pour the sauce, including the onions and apples, into a blender or food processor and pulse until smooth.
Return the sauce to the pan, and reheat over medium-low; stir in 2 tablespoons cream, and heat until warm. Serve sauce spooned over sliced tenderloin.
Lovely with orzo, rice or roasted potatoes.
Creamed Spinach With Honey Glazed Pine Nuts


Ingredients:
pine nuts, olive oil, honey, olive oil, onion, garlic cloves, butter, flour, salt, black pepper, ground nutmeg, milk, cream cheese, frozen chopped spinach, asiago cheese

Directions:
In a small sauté pan heat 1 tbsp of olive oil on MEDIUM, add pine nuts (be careful they burn quickly! Make sure you are constantly watching and stirring them]. Toast lightly (about 1 minute] remove from heat and add 1 tbsp honey. Transfer to a small bowl and let pine nuts cool.
Add 1 tbsp of olive oil to the small sauté pan. Add onions and garlic. Fry until translucent (do not brown]. Sit onions/garlic to the side to cool.
On MEDIUM heat, add 1/4 cup butter to a large saucepan. Once butter has melted add the flour, salt, pepper and nutmeg. Cook for about 1 minute.
Slowly add milk to butter/flour mixture, stirring constantly until you have a thick sauce. Add the cubed cream cheese and stir until melted.
Add the onion/garlic mixture to the cream sauce.
Add the 2 packages of well drained frozen chopped spinach to the cream sauce. Stir to combine and cook for approx 3-4 minutes on MEDIUM.
Once spinach mixture is heated completely through, stir in Asiago cheese and remove from heat.
Transfer creamed spinach to a serving dish.
Spoon honey glazed pine nuts over the creamed spinach and serve immediately.
Asian Steamed Salmon


Ingredients:
salmon fillet, low sodium soy sauce, scallions, ground black pepper

Directions:
In a large saucepan with a tight-fitting lid, bring 3/4" of water to a boil.
Coat a steamer basket with no-stick spray.
Place the salmon, skin side down, in the basket and brush the top surface with 1 teaspoon of the soy sauce.
Sprinkle with 1-1/2 tablespoons of the scallions.
Carefully set the basket in the saucepan, making sure the basket sits above the water.
Cover and steam for 4 to 7 minutes, or until the salmon flakes easily when tested with a fork.
Transfer the salmon, skin-side down, to a serving platter or individual plates.
Drizzle with the remaining 1 teaspoon soy sauce.
Then sprinkle with the ginger, pepper and remaining 1-1/2 tablespoons scallions.
Mediterranean Pita Bread


Ingredients:
active dry yeast, flour, shortening, salt, water

Directions:
In a large mixing bowl soften yeast in warm water.
Add 2 cups flour, shortening and salt.
Beat at low speed of electric mixer for 1/2 minute, scraping bowl.
Beat 3 minutes on medium.
Stir in as much remaining flour as you can mix in with a spoon.
Turn onto a lightly floured work surface.
Knead in enough remaining flour to make a soft dough that is smooth and elastic.
Cover, and let rest in a warm place about 15 minutes.
Divide into 12 equal portions.
Roll each piece with floured hands into a smooth ball.
Cover with a damp cloth, let rest 10 minutes.
Using fingers, flatten balls.
Cover, let rest 10 minutes.
On a well floured surface lightly roll one piece of dough at a time into a circle 6 inches in diameter, turning dough over once.
Do not puncture or tear dough.
(Work with enough flour so dough does not stick] Place on baking sheet.
Bake one sheet at a time, in a 450 F oven about 3 minutes or until dough is puffed and softly set.
Turn with a spatula, and bake 2 more minutes until dough is light brown.
Repeat with remaining dough, baking one batch before uncovering and rolling the next.
To serve, slice bread crosswise and fill the pockets with a filling or cut into wedges and pan fry to a crisp for dipping.
Baked Fish Nuggets


Ingredients:
skim milk, cornmeal, ground pepper, salt

Directions:
Preheat the oven to 400 degrees.  Put the fresh bread crumbs on a cookie sheet and place them in the oven until they are toasted (3-5 minutes].  Take them out and set them aside to cool.
Turn the oven up to 425 degrees.
Cut the tilapia into slices about one inch thick.  (I cut mine on the short side because my kids are small and like small nuggets.].
Put the tilapia in a bowl and add the milk.  Stir well.
In a large ziploc type bag add the toasted bread crumbs, cornmeal, and pepper.
Using a slotted spoon, remove the fish from the milk and put the pieces into the bag.  Seal it and then shake it up so all the pieces are coated.
Spray a cookie sheet with cooking spray.
Place the nuggets on the baking sheet.  Sprinkle the tops with salt.
Bake until the fish flakes easily with a fork, 15-25 minutes.
Porchetta


Ingredients:
garlic, thyme, garlic powder, pork, lemons, salt

Directions:
After blanching the pork belly in salted water, pat dry and use a Fork to puncture the skin multiple times to draw out moisture. On a hotel pan, spread out the garlic and thyme and place the belly skin side up. Cover the skin with salt and allow to sit overnight.
Next day - wipe away the salt thoroughly. Season the inside with the garlic powder, maple powder, chili flakes, salt, and lemon juice. Use a butcher twine to roll the belly tie into a cylinder.
Bake in a convection oven at 425 degrees, for 30 minutes, then pat the skin dry. Turn over to 350 and cook for another 90 minutes of until internal temperature hits 135 degrees.
Peanut Butter Bon Bons


Ingredients:
peanut butter, margarine, butter, graham cracker crumbs

Directions:
In large bowl, combine Vanilla frosting, peanut butter and margarine with a fork until well blended.
Stir in crumbs until well mixed.
Form into 1-inch balls.
Chill 1 hour.
In small saucepan, melt Chocolate frosting over low heat, stirring occasionally.
DO NOT OVERHEAT-- THE FROSTING WILL BECOME STICKY AND WON'T SET UP PROPERLY.
Dip chilled balls in melted frosting.
Allow excess to drip off.
Place on waxed paper.
Let stand at room temperature until dry, about 6 hours.
TIP: If the frosting used for coating thickens, gently reheat.
Use leftover coating for dipping dried fruit or nuts.
Creamy Caramel Flan
Category: desserts
By Jo Poynor

This recipe is a cross between egg custard and cheesecake.  Rich and delicious.

Ingredients:
¾ cup white sugar
1 (8 ounce) package cream cheese, softened
5  eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden.  Pour into a 10 inch round baking dish, tilting to coat bottom and sides.  Set aside. In a large bowl, beat cream cheese until smooth.  Beat in eggs, one at a time, until well incorporated.  Beat in condensed and evaporated milk and vanilla until smooth.  Pour into caramel coated pan.  Line a roasting pan with a damp kitchen towel.  Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack.  Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake in preheated oven 50 to 60 minutes, until center is just set.  Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight.  To unmold, run a knife around edges of pan and invert on a rimmed serving platter.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 8 hrs
Yields: 1 10 inch round

Calories: 349.7
Fat: 16.6 g
Saturated fat: 9.6 g
Carbohydrates: 41 g
Sugars: 40.4 g
Protein: 10.5 g
Cholesterol: 141.9 mg
Sodium: 191.2 mg
Portuguese Style Bean and Kale Soup


Ingredients:
extra virgin olive oil, yellow onions, garlic cloves, white beans, white pepper, kale

Directions:
"Chop linguica into rounds. In dutch over or large pot, heat 1 tbsp olive oil and add linguica, cook until linguica begins to golden and the oil begins to turn pink or orange. Add chopped onions, saute a few minutes. Add garlic, saute 1 minute. Add white beans, white pepper, and chicken broth/stock, bring to boil, reduce to medium low, Cover and cook 1 to 2 hours. Before serving, shred the kale and add to the pot and cook about 15 minutes (longer if you like it more wilted] Serve."
Beef Stroganoff & Coquillettes (Pressure Cooker)


Ingredients:
streaky bacon, pancetta, olive oil, butter, onions, garlic cloves, beef, plain flour, salt, fresh ground black pepper, lemon juice, paprika, mushrooms, macaroni

Directions:
Fry off the diced Streaky Bacon (or Pancetta] in the Butter and a Olive Oil until just starting to colour.
Add the Onions and Garlic and cook until softened, stirring often.
Add the Beef and stir.
Sprinkle over the tablespoon of Flour, add 3 of the 4 tablespoons of Paprika (reserving 1 spoonful for presentation] and season with the Salt and Pepper - stir.
Squeeze your lemon juice into the pot through your hands catching any pips, or use a reamer.
Drain the tinned Mushrooms.
Add the Stock, Mushroom Soup and Sliced Mushrooms.
Add the Crème Fresh but keep back a couple of tablespoons for presentation.
Secure your lid and when the cooker gets up to pressure, cook for 30 minutes.
You can smell when it's ready, it is divine! Move your pot off the heat and turn of your hob. I always allow my pot to de-pressurise on its own, I don't try to rush it by taking the 'whistle' bit off otherwise I end up with Strog stuck to the bottom, but please, you follow the manufacturer’s instructions for your cooker as I'm sure they are all slightly different.
While the cooker is de-pressurising, get a big pan of water on the boil for the pasta and follow the instructions on the packet (or not, it says 5 to 6 minutes on the brand I buy, but it always takes more like 10!].
Serve Stroganoff on top of pasta in a bowl (like Spaghetti Bolognaise].
Put a dollop of the remaining Crème fresh in the middle of each bowl and a pinch of the remaining Paprika over that and around the sides for a bit of decoration.
Enjoy! :]   p.s. This freezes really well if you don't have 12 people to feed!
Chocolate Surprise Drops


Ingredients:
chocolate, raisins, dried cranberries, coconut, dates, marshmallows

Directions:
Go wild use your imagination!, Mix whatever you have into melted chocolate., Drop by spoonfulls on waxed paper., Let harden., Eat!
Three Cheese Fondue


Ingredients:
havarti cheese, sharp cheddar cheese, American cheese, dry white wine, garlic powder

Directions:
In medium bowl, toss cheeses and flour to mix. Place wine in 2-quart saucepan; cook over medium heat about 1 minute or until very hot. DO NOT BOIL. Add cheese mixture 1/2 cup at a time, stirring each until melted. Cook until very warm. Stir in garlic powder. Pour into fondue pot. Keep warm over medium-low heat.
To serve, skewer bread cubes with fondue forks to dip into warm cheese.
Butterscotch Drops
Category: desserts
By Cindy Becker

Wonderful and addictive - and very easy to make!

Ingredients:
1 (11 ounce) package butterscotch chips
1 cup creamy peanut butter
4 cups cornflakes cereal

Directions:
In a medium saucepan over medium heat, melt butterscotch chips and peanut butter together.  Remove from stove and stir in cornflakes.  Drop by spoonfuls onto cookie sheets.  Chill to harden.

Prep time: 10 mins
Cook time: 5 mins
Total time: 1 hr 15 mins
Yields: 24 cookies

Calories: 152.5
Fat: 9.1 g
Saturated fat: 4.3 g
Carbohydrates: 14.3 g
Sugars: 9.6 g
Dietary fiber: 0.8 g
Protein: 3 g
Sodium: 96.7 mg
Moroccan Chicken


Ingredients:
flour, salt, pepper, chicken, onions, garlic, chicken broth, lemon, ginger, cumin, pepper, tomatoes, black olives, parsley

Directions:
Preheat oven to 375 degrees.
Combine flour, salt, and pepper.  Roll chicken in mixture shaking off excess.  Brown chicken in hot oil in large skillet.  Remove and place in 9X13 inch baking pan.  Set aside.
Reduce heat to low.  Add onion and garlic.  Cook about four minutes, stirring occasionally.
Stir in chicken broth, lemon wedges, ginger, cumin, and remaining pepper.  Bring to a boil.  Spoon over chicken.  Cut tomatoes into 8 wedges.  Add to chicken.  Cover tightly with foil or lid.  Bake for 50 minutes covered.
Garnish with black olives.