xiaoxl/recipe_data huggingface dataset:
Acorn Squash Wonder Tacos/Chalupas
Category: world-cuisine
By Wonder Becky

This is one of those recipes where you'll cross your eyes in pleasure after tasting. Great for vegetarian meat substitute or hiding veggies from your kids. They do not taste like squash. If you don't have cotija cheese, you can substitute Parmesan. But cotija marries well with cumin. Serve with refried beans for extra yum.

Ingredients:
1 cup canola oil, or as needed
1 large acorn squash - peeled, seeded, and grated
2 tablespoons grated red onion
1  serrano chile pepper, finely chopped
3 tablespoons all-purpose flour
1  egg
2 teaspoons ground cumin
½ teaspoon chili powder
½ teaspoon paprika
½ teaspoon salt, or more to taste
1 pinch freshly ground black pepper
1 pinch cayenne pepper
4  corn tortillas
¼ cup shredded lettuce, or to taste
1  avocado - peeled, pitted, and chopped
1  tomato, chopped
¼ cup freshly grated cotija cheese

Directions:
Heat canola oil in a deep fryer or heavy pot over medium heat. Mix squash, onion, serrano pepper, flour, egg, cumin, chili powder, paprika, salt, black pepper, and cayenne pepper in a bowl. Drop squash mixture by the spoonful, working in batches, in the hot oil; fry until golden brown, 5 to 7 minutes. Transfer squash fritters to a paper towel-lined plate to drain. Fry the corn tortillas in the hot oil until crisp, about 2 minutes per side. Layer each tortilla with lettuce, squash fritters, avocado, tomato, and a tablespoon of cotija cheese.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 4 servings

Calories: 331.9
Fat: 18 g
Saturated fat: 3.9 g
Carbohydrates: 39.6 g
Sugars: 5.4 g
Dietary fiber: 8.4 g
Protein: 8.4 g
Cholesterol: 55.2 mg
Sodium: 429.2 mg
Hoisin Ginger Sesame Pork Chops
Category: everyday-cooking
By Occasional Cooker

These spicy-sweet hoisin grilled pork chops are delicious.

Ingredients:
½ cup honey
½ cup hoisin sauce
½ cup reduced-sodium soy sauce
1 tablespoon grated fresh ginger
1 tablespoon chili-garlic sauce
2 cloves garlic, minced
1 teaspoon sesame oil
cooking spray
5  boneless center-cut pork loin chops

Directions:
Mix honey, hoisin sauce, soy sauce, ginger, chili-garlic sauce, garlic, and sesame oil in a small bowl. Place pork chops in a resealable plastic bag. Pour 1/2 of the marinade over the pork chops; seal bag. Marinate in the refrigerator, 8 hours to overnight. Place remaining marinade in an airtight container and refrigerate. Preheat an outdoor grill for medium heat and lightly spray the grate. Remove pork chops from the bag and shake off excess marinade; discard marinade from the bag. Grill pork chops, basting with refrigerated marinade, until browned and no longer pink inside, 8 to 10 minutes per side. Pour remaining marinade into a saucepan over medium heat. Bring to a boil. Reduce heat and simmer, stirring constantly, until thickened, about 5 minutes. Spoon sauce over the pork chops.

Prep time: 10 mins
Cook time: 25 mins
Total time: 8 hrs 35 mins
Yields: 5 pork loin chops

Calories: 441.1
Fat: 10.9 g
Saturated fat: 3.4 g
Carbohydrates: 42.2 g
Sugars: 35.2 g
Dietary fiber: 1.1 g
Protein: 43.2 g
Cholesterol: 107.3 mg
Sodium: 1456 mg
Kanafa
Category: desserts
By Noura

A favorite Palestinian dessert! Crunchy shredded phyllo dough is baked with a layer of creamy sweet cheese and then drenched in rosewater syrup. It's simple yet impressive. The cheese filling is traditionally made from Nabulsi cheese that is desalted. The ricotta-mozzarella mix is a great substitute, and lower-fat products can be used. If you have access to a Middle Eastern grocery, you can probably find kanafa dye, which turns the dough into the orange or reddish color that is the signature of kanafa.

Ingredients:
1 (16 ounce) box shredded phyllo dough (kataifi)
1 (15 ounce) container ricotta cheese
1 cup shredded mozzarella cheese
⅓ cup white sugar
12 ounces unsalted butter
1 cup white sugar
½ cup water
1 teaspoon lemon juice
⅛ teaspoon rose water  (Optional)

Directions:
Preheat an oven to 400 degrees F (200 degrees C). Use a food processor to finely chop the frozen, shredded phyllo dough. The strands should be about the size of a grain of rice. Pour the dough into a large mixing bowl. In a separate bowl, mix together the ricotta, mozzarella, and 1/3 cup sugar. Place the butter in a large liquid measuring cup or bowl with a spout. Heat the butter in a microwave until completely melted, and let it sit for several minutes until a thick white foam has formed on top. Clarify the butter by using a spoon to skim off the foam. Carefully pour the butter into the bowl of phyllo dough. Avoid pouring in the white milk solids at the bottom of the clarified butter. Use your hands to mix the butter and dough together. Make sure that the butter is absorbed by taking handfuls of the dough and rubbing it between your palms. Evenly spread the buttered phyllo dough into a 9x13-inch pan and firmly press it into the bottom and edges. Spread the cheese mixture onto the dough, avoiding the edges of the pan. Bake in the preheated oven until the cheese is slightly golden and the edges of dough are brown and bubbly, 30 to 35 minutes. While the kanafa is baking, prepare the syrup. Combine the water and 1/2 cup sugar in a small saucepan. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and stir in the lemon juice. Simmer, stirring constantly, until the sugar is dissolved and the mixture is thickened, 5 to 7 minutes. (Do not let the mixture turn golden and caramelize.) Remove from heat and add the rose water; set aside. Remove the kanafa from the oven. Place a large platter or baking sheet over the baking dish. Using oven mitts, carefully invert the baking dish onto the platter so the phyllo is on top. Pour the syrup over the kanafa. Cut into pieces and serve while hot.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 1 9x13-inch pan

Calories: 663.5
Fat: 42.1 g
Saturated fat: 25.6 g
Carbohydrates: 59.2 g
Sugars: 33.7 g
Protein: 12.9 g
Cholesterol: 115.8 mg
Sodium: 277.7 mg
Stuffed Peaches


Ingredients:
amaretto liqueur, sugar, butter, icing sugar

Directions:
Pre heat the oven to moderately hot.
Cut the peaches in half and remove the stones. With a teaspoon remove some of the flesh from the centres. Chop this and place in a bowl with the crushed biscuits, liqueur. egg yolks, sugar, almonds and most of the butter and mix well.
Stuff each peach with the mixture and top each with a knob of butter. Put them on an oiled baking tray and cook in a moderately hot oven for 35-40 minutes.
Arrange the peaches on a serving dish and sprinkle with icing sugar to serve. Extra biscuits can be served alongside peaches.
Ww German-Style Potato Salad


Ingredients:
Canadian bacon, olive oil, onion, arrowroot, Splenda sugar substitute, table salt, celery seed, dry mustard, black pepper, water, apple cider vinegar, egg, fresh parsley

Directions:
Place potatoes in a large saucepan; add enough water to cover potatoes.
Bring to a boil; reduce heat and simmer, covered, until tender, about 15 minutes.
Drain potatoes and allow to cool. Cut potatoes into 1/4-inch-thick slices; set aside.
Meanwhile, cook bacon in a large skillet over medium heat until slightly brown, about 5 minutes. Remove from skillet; set aside.
Add oil to pan and cook over medium heat until sizzling.
Add onion and cook until tender, about 5 minutes.
Stir in arrowroot, Splenda, salt, celery seed, dry mustard and pepper; cook about 1 minute. Add water and vinegar; stir and cook until thick and bubbly, about 1 minute.
Stir in potatoes and bacon; toss to mix.
Cook, stirring gently, until mixture is heated through, about 1 to 2 minutes more.
Transfer to a serving bowl and garnish with egg and parsley.
Yields about 1/2 cup per serving.
Grasshopper Cheesecake Bars
Category: desserts
By 1cowabunga

Delicious mint cheesecake sandwiched between two layers of crispy chocolate. Excellent for Christmas cookies!

Ingredients:
¾ cup all-purpose flour
⅓ cup white sugar
⅓ cup unsweetened cocoa powder
6 tablespoons cold butter
1 (8 ounce) package cream cheese, at room temperature
¼ cup white sugar
1  egg
1 teaspoon peppermint extract
5 drops green food coloring
¼ cup milk

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Mix flour, sugar, and cocoa powder in a large bowl. Cut in butter until mixture resembles fine crumbs. Set aside 1 cup of the crumbs to be used as the topping. Press remaining crumb mixture into an ungreased 8x8-inch baking pan. Bake crust in the preheated oven until set, about 15 minutes. Remove and let cool. Keep oven on. While crust is cooling, beat cream cheese and sugar with an electric mixer until fluffy. Add egg, peppermint extract, and green food coloring; beat well. Stir in milk until batter is smooth. Pour batter over the cooled crust. Sprinkle reserved crumb mixture on top. Bake until filling is set, 20 to 25 minutes. Cool before cutting into 25 bars.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 25 bars

Calories: 94.5
Fat: 6.3 g
Saturated fat: 3.9 g
Carbohydrates: 8.5 g
Sugars: 4.8 g
Dietary fiber: 0.5 g
Protein: 1.6 g
Cholesterol: 24.8 mg
Sodium: 50.3 mg
Key Lime Pie - Copycat Recipe from Pappadeaux Restaurant


Ingredients:
graham cracker crumbs, brown sugar, butter, butter, sweetened condensed milk, key lime juice, heavy cream, lime slice

Directions:
In a bowl, combine crumbs, brown sugar and melted butter. Press mixture 1/4 - 1/2 inch thick on bottom and sides of 10x2 inch pan. In another bowl,mix condensed milk, egg yolks and lime juice. on low speed of mixer until well blender. It should be creamy color and slightly thickened - about 2 minutes.
Pour into prepared pan and bake in 350 degree over 18-24 minutes (pressing surface lightly with finger should leave a mark] Remove from oven and let cool. Refrigerate 6-8 hours before serving. Remove sides from springform pan. Garnish with whipped cream and fresh lime slices.
The butter amount is 1/4 cup plus 1 Tablespoon.
Raisins, Nuts n' Bulgur


Ingredients:
bulgur, boiling water, salt, dried basil, golden raisin, dark raisin, pine nuts

Directions:
Preheat oven to 300F degrees.
In a buttered 1 quart casserole dish mix all the ingredients except the nuts.
Bake uncovered for 30-45 min or until the moisture is absorbed and the wheat is tender.
Fluff with a fork.
Garnish with nuts.
Hickory Smoked Turkey Breast
Category: meat-and-poultry
By Soup Loving Nicole

The butter in the injection and rub guarantees a tender and juicy bird. Simple ingredients with great results.

Ingredients:
1 (7 pound) whole turkey breast
½ cup chicken broth
¼ cup unsalted butter, melted
1 teaspoon kosher salt
½ teaspoon poultry seasoning
2 tablespoons unsalted butter
2 teaspoons kosher salt
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper

Directions:
Preheat a smoker to 275 degrees F (135 degrees C). Add hickory chips according to manufacturer's instructions. Combine chicken broth, melted butter, salt, and poultry seasoning in a small bowl. Inject the solution evenly throughout the breast. Melt remaining 2 tablespoons of butter in a small dish. Brush evenly over the breast. Combine salt, paprika, garlic powder, onion powder, and black pepper in a small bowl. Sprinkle the rub over the entire breast, making sure to coat all sides evenly. Place breast in the preheated smoker and smoke for 3 hours or until internal temperature reaches 160 degrees F (71 degrees C). Remove from smoker and let rest for 20 minutes.

Prep time: 20 mins
Cook time: 3 hrs
Total time: 3 hrs 40 mins
Yields: 10 servings

Calories: 665.7
Fat: 30.5 g
Saturated fat: 11 g
Carbohydrates: 0.9 g
Sugars: 0.3 g
Dietary fiber: 0.3 g
Protein: 91.1 g
Cholesterol: 256.7 mg
Sodium: 848.3 mg
Spaetzle and Chicken Soup
Category: soups-stews-and-chili
By CARLY819

This recipe is from my grandma and I have loved it ever since I was a child. I could eat it EVERY day. The homemade noodles are simple, and you can use frozen chicken breast if you don't have time to use a whole chicken.

Ingredients:
1 (2 to 3 pound) whole chicken
2 (14.5 ounce) cans chicken broth
2 medium yellow onions, quartered
1 bunch celery with leaves, cut into pieces
1 (16 ounce) package baby carrots
salt and ground black pepper to taste
½ teaspoon garlic salt, or to taste
5  eggs
½ cup water
1 teaspoon salt
3 cups all-purpose flour
½ teaspoon parsley flakes

Directions:
Place chicken in a stock pot, and add enough water to cover. Pour in the chicken broth, and add celery and onions. Season with salt, pepper and garlic salt. Bring to a boil, and cook for about 1 hour to get a good broth. When the chicken is cooked through and tender, remove it to a platter and let sit until it is cool enough to handle. Strain broth, and discard celery and onions. Return the broth to the stock pot. Remove chicken meat from the bones, chop or tear into pieces, then return it to the pot also. Bring the broth to a boil, and add carrots. In a medium bowl, stir together the eggs, water and salt. Gradually add flour until the dough is firm enough to form a ball. You may need more or less flour.  Pat the dough out on a flat plate. Using a butter knife, cut slices of dough off the edge of the plate so they are about 2 to 3 inches long. Allow them to fall directly into the boiling broth. Once the carrots are tender, the soup is ready. Sprinkle with parsley flakes and serve.

Prep time: 20 mins
Cook time: 2 hrs
Total time: 2 hrs 20 mins
Yields: 8 servings

Calories: 562.2
Fat: 25.2 g
Saturated fat: 7.2 g
Carbohydrates: 45.3 g
Sugars: 5.3 g
Dietary fiber: 4.3 g
Protein: 36.3 g
Cholesterol: 222.7 mg
Sodium: 648 mg
Frozen Cherry Margarita


Ingredients:
cherry vodka, triple sec, lime juice, lime

Directions:
Pour ingredients in a blender with 2 cups crushed ice. Blend at high speed and pour into a sugar rimmed glass.
Garnish with lime.
Faking It Monte Cristo Sandwich


Ingredients:
Dijon mustard, ham, turkey, swiss cheese, butter

Directions:
Heat oven to 400°F.
Spread the mustard on the (still frozen] French toast.
Divide the ham and turkey evenly among 6 pieces of toast and top with 2 slices of cheese.
Top with remaining 6 slices of toast to sandwich together.
Heat a large skillet over medium heat.
Spread 1/2 tablespoon of butter on the top and bottom of each sandwich.
Cook each sandwich in the skillet until brown, 2 minutes per side.
Transfer to a baking sheet.
Bake until the cheese is melted and the toast is heated through, about 4 minutes.
Carrot Rolls


Ingredients:
milk, water, fresh yeast, salt, honey, carrots, bread flour

Directions:
Mix flour, water or milk, carrots, salt and yeast thoroughly. First mix yeast with sugar and little of the warm water and wait until it's frothy. Then what I do is put all the flour on the work surface and mix it with other dry incredients - then making a well in the centre of the heap where all the liquid goes.
Kneading for gluten. By hand, or course - and I find that using a work surface instead of a bowl works better for me. At first it may be difficult to figure out what the dough should feel like, so use your watch - this should take 7 to 8 minutes. At this time it's also important to observe the dough to make sure you're not putting too much (or too little] flour in it - it's quite normal that you need more or less than in the recipe. Dough is good to go when you can spread little out between your hands and it streches to a very thin skin without breaking (also called "window test"]. The dough should be a little sticky at all times, as well as smooth and elastic.
Leave the dough to rise. Put in into an oiled bowl and cover with a cloth - if you put it into a warm place it will rise more quickly, but you can put it into the fridge too (only it will take days then]. This can actually be quite useful too - you can put your dough into the fridge, then go out and take it only out when you're ready to bake it. The dough has risen enough when it's doubled in size.
Knocking the dough out again. This is done so that the bubbles that have formed are broken and can be distributed evenly. At this point you want to shape your dough - loafs or rolls, whatever you want.
Second rising. Again, leave for about half an hour in a warm place - this is also one of those things you need to practice with. Remember that bread doesn't rise in the oven anymore like cakes that use baking powder - so you need to let them rise enough to get nice and puffy bread.
Bake in 225 C for 10 - 15 minutes as a guideline but as always nothing beats experience. Generally bread is cooked when you tap the bottom of it with your finger and it sounds hollow - this can be difficult to judge in the beginning though, so use the recipe's guidelines and learn to judge what a good bread sounds like.
Cooling. Warm bread is delicious, but hot bread is disgusting - it's not set yet properly. So put it on a cooling rack for 10-20 minutes and be patient!
Best Ever Pinto Beans
Category: soups-stews-and-chili
By Foxy

I learned to make pinto beans from my Grandma, who came from Oklahoma. I've added to the recipe, and my Mother used to say mine were the best beans she'd ever tasted. Serve the Southern way - with cornbread and steamed greens.

Ingredients:
1 pound dried pinto beans
6 cups water, or more as needed to cover
1  smoked ham hock
1 teaspoon kosher salt
1 tablespoon brown sugar
1 (6.5 ounce) can tomato sauce

Directions:
Cover pinto beans with water in a large bowl. Soak beans for 4 hours, changing water every 30 to 45 minutes. Drain. Bring 6 cups water to a boil in a large pot. Add pinto beans, ham hock, and kosher salt to the pot. Pour in more water if needed to cover ingredients by at least 1 inch. Reduce heat to medium-low and simmer until beans are just tender, 2 to 3 hours. Remove ham hock from beans; cut meat from the bone, chop the ham, and return to pot. Stir tomato sauce and brown sugar into the beans. Continue to simmer until beans are tender and flavors are blended, about 1 more hour.

Prep time: 10 mins
Cook time: 3 hrs
Total time: 7 hrs 10 mins
Yields: 6 servings

Calories: 352.5
Fat: 8.2 g
Saturated fat: 2.7 g
Carbohydrates: 49.5 g
Sugars: 4 g
Dietary fiber: 16.1 g
Protein: 21.8 g
Cholesterol: 22.7 mg
Sodium: 509 mg
Avocado With Tofu


Ingredients:
tofu, chopped tomato, avocado, vinegar, sugar, soy sauce

Directions:
Put the first 3 ingredients into a big serving bowl.
Mix vinegar, sugar and soy sauce in a measuring cup until the sugar dissolves completely.
Pour the mixture into the avocado mixture and let sit for 10 minutes.
Using a small saucepan, heat the sesame seed oil together with the chilli pepper until it 'smokes'.
Remove and pour this over the avocado mixture.
Child's Play Canned Salsa


Ingredients:
tomatoes, onions, bell peppers, garlic cloves, cumin, black pepper, canning salt, sugar, white vinegar, tomato paste, tomato sauce, habaneros

Directions:
Mix all ingredients in very large pot., Bring to boil and cook for 20-25 minutes., Seal in jars and cook in hot water bath for 15 minutes.
Zopf - Great Tasting Swiss Bread!


Ingredients:
flour, salt, milk, sugar, butter, milk, half-and-half, heavy cream

Directions:
Put the flour into a bowl. If you are using a Kitchen Aid you can put it into that mixing bowl.
Mix 2 teaspoons of salt with flour.
Make an indentation into the middle of flour.
Pour 1 dl milk into a cup (microwavable]
Add 2 tsp sugar into the milk, stir well.
Heat milk for 30 seconds in the microwave.
Add 21 grams yeast into the milk and stir well.
Pour yeast into the indentation in the flour.
Let the yeast sit for 10 minutes.
Cut butter into small pieces.
Put pieces into a pan and melt on medium heat.
Add 6 dl milk to the melted butter; make sure butter is lukewarm.
Go back to your flour and yeast and now put the bowl into the mixer and mix on the lowest setting.
Add the melted butter to the dough while mixing.
Let mix for 10 minutes.
Loosen the dough from the bowl and put a wet cloth over the dough. Make sure it is loose to allow room for rising.
Let sit for one hour.
Pre heat oven to 425(f].
Separate dough into two pieces. Each piece will make a single loaf of bread.
With one of the pieces, separate it into two sections and roll them out and a floured surface. You want to roll them so the middle is the thickest and the ends are slightly narrower.
Fold dough --
*start by putting one roll vertically and one on top of it horizontally.
*fold top part down to bottom (left].
*fold bottom part to top (right].
*fold left part to right (top].
*fold right part to left (bottom].
*repeat- at end, join parts together.
Separate an egg yolk from the egg white.
Break the yolk and add a drop of half and half or heavy cream (optional].
Use food brush to spread yolk on dough- avoid crevices.
Put dough into oven with small bowl of water. Put dough on wax paper to prevent the bread from sticking.
After 10 min., set temperature of oven down to 395(F] for 20 minute.
Take out of oven. The bread is done.
Let cool on a cooling rack and enjoy!
Coconut (Almond) Joys


Ingredients:
butter, confectioners' sugar, sweetened flaked coconut

Directions:
Combine melted butter, sugar and coconut and mix well.
Shape rounded teaspoonfuls into balls and place on cookie or baking sheet lined with waxed paper.
Flatten each ball slightly by making an indentation in the center with thumb or finger.
Fill centers with melted chocolate.
Place an almond half or sliver on top, if desired.
Chill until firm and store in refrigerator.
Low Sugar Strawberry Rhubarb Crunch
Category: desserts
By KYRYBRY

A lot of rhubarb recipes add a large amount of sugar.  This keeps the sweetener to a minimum so you can enjoy the tang of the rhubarb! Delicious-- enjoy! Use sugar in place of honey if you like.

Ingredients:
4 cups chopped fresh rhubarb
1 pint strawberries, hulled and sliced
1 tablespoon honey
1 cup rolled oats
½ cup packed brown sugar
¼ cup butter
1 teaspoon ground cinnamon

Directions:
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the rhubarb, strawberries and honey. Transfer to a shallow baking dish. In the same bowl, stir together the oats, brown sugar and cinnamon. Mix in the butter until crumbly, and spread over the top of the fruit. Bake for 40 minutes in the preheated oven, until rhubarb is tender and the topping is toasted. Serve warm.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 6 servings

Calories: 236.4
Fat: 8.9 g
Saturated fat: 5.1 g
Carbohydrates: 38.6 g
Sugars: 24.6 g
Dietary fiber: 4.2 g
Protein: 3 g
Cholesterol: 20.3 mg
Sodium: 64.4 mg
Tropical Fruit Terrine


Ingredients:
"gelatin powder"

Directions:
Combine the coconut water, gelatin and sugar in a saucepan. Simmer for about 3 minutes or until gelatine and sugar has dissolved.
Coat the bottom of a small loaf pan with the gelatin mixture. Put in the freezer to set a bit for 3-5 minutes.
Arrange fruits on top.
Pour in remaining gelatin.
Wrap with plastic and chill for at least 4 hours.
To remove from the mould, dip the loaf pan in hot water for a few seconds and invert onto a serving platter.
Low Carb Savory Italian Grilled Chicken


Ingredients:
chicken breasts, olive oil, garlic, fresh ground black pepper, fresh basil leaf, butter, fresh rosemary, parmesan cheese

Directions:
To grill, skin chicken breasts and rub in pepper to taste.
Blend basil, olive oil, butter, garlic and parmesan cheese at low speed using an electric blender, chopper or processor till smooth.
Baste chicken lightly with mixture.
Grill over medium coals basting during cooking time with basil sauce.
During this time add the rosemary branches to coals for added smoke flavor.
Do this 2 or 3 times.
Grill 10 minutes each side depending on barbecue temperature.
Garnish with fresh basil and serve this grilled chicken recipe with rice or Italian pasta.
Blood Orange Margarita


Ingredients:
lemon juice, key lime juice, artificial sweetener, Grand Marnier, blood oranges

Directions:
Combine the blood orange juice, lemon & lime juice, Agave, Grand Marnier, and Sauza, shake well with ice to chill.
Pour into small pitcher add most of the slices.
Serve up over shaved ice and garnish with blood orange slice.