xiaoxl/recipe_data huggingface dataset:
Slow Cooker Jalapeno Popper Taquitos
Category: appetizers-and-snacks
By themoodyfoodie

These are a spicy twist on traditional taquitos. The slow cooker gives this recipe ease, while the flavors keep things exciting! Serve with sour cream, guacamole, or avocado ranch salad dressing.

Ingredients:
8  skinless, boneless chicken thighs
1 (8 ounce) package cream cheese, softened
1 (4 ounce) can diced jalapeno peppers with juice
¼ cup green enchilada sauce
1 pinch salt and ground black pepper to taste
16 (6 inch) flour tortillas
2 cups shredded pepperjack cheese
2 tablespoons vegetable oil

Directions:
Combine chicken thighs, cream cheese, jalapeno peppers with juice, green enchilada sauce, salt, and black pepper together in a slow cooker. Cook on High for 3 to 4 hours. Shred chicken with 2 forks and stir with sauce in the slow cooker to combine. Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray. Spread tortillas out on a flat work surface and sprinkle pepperjack cheese evenly in the center of each tortilla. Spread about 2 tablespoons of chicken mixture over cheese on each tortilla. Tightly roll each tortilla and place, seam-side down, on the prepared baking sheet. Brush top and sides of each rolled tortilla with vegetable oil. Bake in the preheated oven until cheese melts, and tortillas start to brown, 10 to 15 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Cook taquitos under the broiler until crisped, 2 to 3 minutes more.

Prep time: 15 mins
Cook time: 3 hrs 15 mins
Total time: 3 hrs 30 mins
Yields: 16 taquitos

Calories: 1207.3
Fat: 67.6 g
Saturated fat: 30.4 g
Carbohydrates: 71.7 g
Sugars: 3.2 g
Dietary fiber: 4.9 g
Protein: 74.7 g
Cholesterol: 325.9 mg
Sodium: 2086.8 mg
Meatloaf Ala Mom


Ingredients:
ground beef, onion, eggs, milk

Directions:
Take the club crackers a mash them up in small bag.
Mix ground beef, onions, eggs, and crackers together.
Then take the 2 cans of tomato soup and open them both and add half of each can to the mixture.  Be sure to only take half from both cans.
Once everything is mixed, place in 9 x 13 casserole dish in a loaf shape.
Now take the two 1/2 cans of tomato soup and fill them the rest of the way with milk and mix each can with spoon until nice consistency.  Then pour this mixture over the loaf.
Bake at 350 for 1:15 min.
You can also up the serving amount, for each pound of ground beef, add one egg, 10 crackers, 1/2 onion, and the soup we eye ball but you will need more.  It depends how dry you like it.
Crispy Baked Potato Fans


Ingredients:
unsalted butter, monterey jack cheese, parmesan cheese, paprika, garlic powder, russet potatoes, extra virgin olive oil

Directions:
You can use one slice of bread in place of the bread crumbs.  Chop up and place in food processor, pulse until you get fine crumbles.  Bake on cookie sheet in 200° degree oven until dry, about 20 minutes.  Let cool.
Place bread crumbs in medium-sized bowl and add butter, cheeses, paprika, garlic powder, 1/4 teaspoons salt, and 1/4 teaspoons pepper.  Mix well.
Bread crumb mixture can be refrigerated for 2 days in zipper-lock bag.
For the potato fans, heat oven to 450° degrees.  After potatoes have been scrubbed, find flattest part of potato and cut skin off slightly so potato doesn't rock.  Cut both ends off about 1/4" or so.  Then proceed to fan potato, making 1/4" slices.  Use something on either side of potato (dow rod or chop sticks] so that you don't cut all the way through.  You should have a bit more than a 1/4" left at the bottom.  Once all are cut (very important part], rinse through running water getting gently in-between the slices.  Let drain and then place sliced-side down on microwavable plate.  Microwave until slightly soft to touch, 6-12 minutes, flipping potatoes halfway through.
Arrange potatoes, sliced-side up, on foil-lined baking sheet.  Brush potatoes with olive oil all over and try to get in-between some of the slices, season with salt and pepper.  Bake until skin is crisp and potatoes start to brown, about 25-30 minutes.
Remove from oven and let sit for about 5 minutes.  Carefully top potatoes with bread crumb mixture, pressing gently to adhere.  Try to get a bit in-between slices, but don't push too hard or they will separate too much.  Broil until bread crumbs are deep golden brown, about 3 minutes.  Serve warm.
NOTE: You can substitute the Monterey Jack for Cheddar or another semi-firm cheese.  The Parmesan helps bind the bread crumbs.
Pork Chops With Cider Sauce


Ingredients:
olive oil, garlic clove, shallot, apple cider, apple brandy, cider vinegar, fresh thyme leave, Dijon mustard

Directions:
Heat oil in large heavy skillet over medium-high heat.  Add pork chops and cook, turning once, until cooked through, about 6 minutes each side.  Remove chops to serving platter and keep warm.
Add garlic and shallots to skillet and cook, stirring constantly, 1 minute.  Pour in cider and applejack; cook over high heat until thickened, about 5 minutes.  Add vinegar, thyme, Dijon mustard and salt and pepper; stir until completely blended.  Spoon sauce over pork chops and serve at once.
Chori-Queso or Choriqueso Tacos


Ingredients:
chorizo sausage, corn tortilla, salsa, queso blanco

Directions:
Fry the chorizo in oil until completely "browned" (good chorizo is red] and very crispy. (At this point, I'd drain the oil off of it --  although Alex says that "authentically" it should be left swimming in the pan.] Keep the chorizo on heat that's just high enough to keep it hot.
Heat another pan over medium heat.
When the pan is hot, place a corn tortilla in the bottom for about 15-30 seconds and then flip it and repeat this with the opposite side (15-30 seconds; then flip. This will help prevent sticking].
Cut a reasonable piece of Mexican cheese and place on one half of the tortilla in the hot pan. When it starts to melt, spoon about a tablespoon of chorizo onto the melting cheese, fold the tortilla in half and immediately remove the taco from the heat.
Stuff a little guacamole, salsa, queso blanco, sour cream or whatever you prefer in the tortilla to keep it company and immediately eat.
These are good HOT --  so don't bother making a bunch ahead. This is the kind of food you cook for people standing around in the kitchen so they can eat it fresh.
Cappuccino Cupcakes


Ingredients:
instant coffee powder, butter, egg, caster sugar, self-raising flour, plain flour, dark chocolate, cocoa powder, cocoa powder, chocolate-covered coffee beans

Directions:
Preheat the oven to 180°C and line a 12-hole (2 tablespoon capacity] flat-based cupcake or patty pan with paper cases.
Dissolve the coffee in 1 tablespoon of hot water in a small jug and stir in the butter.
Using an electric hand mixer, beat the egg and sugar in a medium-sized bowl until pale and thick; sift the flours together over the egg mixture and using a large metal spoon, gently fold in until just combined; gently stir in the coffee mixture and the grated chocolate.
Half fill each paper case with the mixture and bake for 15-18 minutes or until a skewer inserted into the centre of one of the cupcakes comes out clean.
Leave the cupcakes standing in the pan for 10 minutes, then transfer them to a wire rack to cool.
Using an electric mixer, beat the cream until it is thick; sift the drinking chocolate and cocoa over the cream and fold it through the cream to create a marbled effect; spoon the cream mixture over the cupcakes, dust with extra cocoa and top each cupcake with a chocolate-coated coffee bean.
Myra's Basil Chicken Stir Fry
Category: world-cuisine
By Myra Steinberg Levine

This is easy and my kids love it. I've also made it with cubed pork from cheap pork chops. You can spice this dish up with crushed red pepper flakes. Serve over rice. Don't substitute dried basil, though! It has to be fresh! And though it sounds like a lot of basil, that makes the dish.

Ingredients:
1 tablespoon soy sauce
2 tablespoons water
1 tablespoon white sugar
2 pounds skinless, boneless chicken breast halves, cut into small pieces
1 tablespoon vegetable oil
5  green onions, sliced
3 cloves garlic, chopped
3 tablespoons vegetable oil
2 (6 ounce) bags fresh baby spinach leaves
1 cup thinly sliced fresh basil

Directions:
Combine soy sauce, water, and sugar in a bowl. Marinate chicken in soy sauce mixture for 30 minutes. Heat 1 tablespoon oil in a large skillet or wok over medium heat. Cook and stir green onions in oil for 1 minute. Add garlic and cook and stir for 1 minute. Transfer to a small bowl. Pour 3 tablespoons oil into the skillet. Cook and stir chicken and marinade until chicken is no longer pink in the center and juices run clear, about 5 minutes. Add spinach leaves to chicken. Cover for 4 minutes stirring occasionally. Stir green onion mixture into chicken and spinach; cook to reheat onions, 1 to 2 minutes. Stir in basil and cook until heated, 1 to 2 minutes. Serve!

Prep time: 10 mins
Cook time: 15 mins
Total time: 55 mins
Yields: 6 servings

Calories: 277.9
Fat: 13 g
Saturated fat: 2.5 g
Carbohydrates: 5.9 g
Sugars: 2.7 g
Dietary fiber: 1.7 g
Protein: 33.8 g
Cholesterol: 86.1 mg
Sodium: 272.6 mg
Gouda Fondue


Ingredients:
dry white wine, fresh lemon juice, gouda cheese, gouda cheese, cornstarch, nutmeg, cayenne pepper

Directions:
Combine wine and lemon juice in a small pot over medium heat.
Toss together both cheeses and cornstarch in a large bowl.
When the wine comes to a boil, slowly add the cheese and cornstarch mixture, whisking continuously until smooth.
Season with nutmeg and cayenne.
Transfer to a small slow cooker set to low and serve with the selection of dippers. Fondue should hold on low setting for up to 1 hour.
Possible dippers - broccoli, cauliflower, apples, pears, boiled small potatoes, cubed bread.
Japanese Stir-Fry


Ingredients:
boneless skinless chicken breasts, green bell pepper, carrots, red bell pepper, broccoli, rice vinegar, mirin, sugar, ginger, garlic cloves

Directions:
Cut all of the meat and veggies, so they are ready to cook. I find that cutting the chicken while it is still half frozen makes it much easier!
Start your rice in a rice cooker or on the stove. The cooking time for the dinner is equivalent to the cooking time for rice.
Using a wok or large frying pan, heat sesame oil over medium-high. Add in the garlic. When the oil starts to sizzle, add in the shoyu, vinegar, mirin, sugar, and ginger. Mix well.
Add chicken. Cook until there is no pink at all. Chicken will have a rich brown color from the sauce.
Add in the veggies and cook until the rice is done.
If I am cooking for people who do not like crunchy veggies, I will steam all the veggies together in a separate pot while the chicken is cooking, then add the steamed veggies in with the chicken once it is cooked.
Serve over rice.
Thermomix Bread Recipe #2


Ingredients:
water, bread flour, instant yeast, salt, sugar, olive oil

Directions:
Lightly oil a loaf pan, or line a baking sheet with parchment paper.
Place water in TM bowl. Cook 4 minutes/50 degrees/speed soft.
Add all remaining ingredients. Mix 20 seconds/speed 3 to combine. The mixture should form a ball and the dough will begin to clean the sides of the TM bowl. If the dough is too dry (a common problem if using heavy organic flours] add more water a teaspoon at a time, mixing for two or three seconds after each addition.
Set the timer for 1 minute 30 seconds. Set to Closed Lid position. Press Wheat button. The mixture should end up soft and pliable and slightly tacky.
Remove TM lid. Turn TM bowl upside down and undo base unit. The dough will drop out, bringing the blades with it. Remove blades and gather the dough into a ball.
Press dough lightly into the prepared pan, or shape rolls as desired. Brush the loaf or rolls with olive oil.
Cover with a tea towel and set in a warm place to rise until doubled, about one hour.
Bake at 425 degrees F 20-30 minutes for a loaf, 10-12 minutes for rolls - the cooked bread should be golden brown, and sound hollow when tapped.
Chef John's Macaroni and Cheese
Category: main-dish
By Chef John

This easy-to-make old-school macaroni and cheese has a perfectly crispy crust.

Ingredients:
1 (16 ounce) package elbow macaroni
¼ cup butter
¼ cup all-purpose flour
¼ teaspoon dried thyme
¼ teaspoon cayenne pepper
⅛ teaspoon white pepper
3 cups milk
1 pinch ground nutmeg
¼ teaspoon Worcestershire sauce
1 teaspoon salt
3 cups shredded sharp Cheddar cheese, divided
1 teaspoon Dijon mustard
½ cup panko bread crumbs
1 tablespoon butter, melted

Directions:
Preheat oven to 400 degrees F (200 degrees C). Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well. Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer. Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard. Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of Cheddar cheese on top. Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 694.8
Fat: 32.3 g
Saturated fat: 19.9 g
Carbohydrates: 72.8 g
Sugars: 8.1 g
Dietary fiber: 2.6 g
Protein: 29.4 g
Cholesterol: 94.5 mg
Sodium: 928.4 mg
Broccoli Salad


Ingredients:
broccoli, raisins, bacon, spring onions, pecans, cheddar cheese, mayonnaise, sugar, cider vinegar

Directions:
"Mix mayo, sugar and vinegar to make dressing.  Toss other ingredients together, add dressing and mix."
Delicious One Pot/Casserole Chicken Thighs


Ingredients:
plain flour, skinless chicken thighs, onion, garlic cloves, bacon, mushrooms, tomatoes, bell pepper, celery rib, carrots, cayenne pepper, water

Directions:
Coat the chicken in flour.  Heat large fry pan or skillet ; add the oil, and seal chicken until turning a golden brown.  Place in casserole dish or your slow cooker.
Add all the vegetables and the bacon/ham  to the fry pan and cook for 2 minutes then  stock cubes , cayenne pepper simmer for another couple of minutes.
Add to the chicken, making sure that there is enough liquid to not quite cover the meat.  Add a little extra water if necessary. Cook in a moderate oven 180°C for 1 hr 30 minutes, or until cooked.
To microwave, bring to the boil on full, then set on 30% for 45 minutes to simmer.
Serve with new potatoes or rice and fresh vegetables.
Chicken With Caramelized Onions


Ingredients:
onions, salt, dried thyme, black pepper, low sodium chicken broth, boneless skinless chicken breast halves

Directions:
Coat a large skillet with cooking spray; place over medium heat until hot.
Add onion; cover and cook 10 minutes or until onion is golden brown, stirring frequently.
Combine salt and next 3 ingredients; stir well.
Sprinkle half of spice mixture over onions; add 1/4 cup chicken broth, and cook 10 minutes, stirring frequently.
Add 2 tablespoons broth, and cook until liquid evaporates, scraping pan to loosen browned bits.
Stir in remaining 2 tablespoons broth; cook until liquid evaporates.
Add vinegar, and cook an additional 2 minutes.
or until liquid almost evaporates.
Remove onion mixture from skillet; set aside, and keep warm.
Wipe skillet clean with paper towels.
Rub chicken with remaining spice mixture.
Recoat skillet with cooking spray; place over medium-high heat until hot.
Add chicken; cook 5 minutes on each side or until done.
Serve chicken with caramelized onion mixture.
Lea & Perrins Meatloaf


Ingredients:
Worcestershire sauce, ground beef, eggs, onion, ketchup

Directions:
Preheat oven to 350 degrees.
In a large bowl, combine all ingredients.
In 13 x 9" baking or roasting pan, shape into a loaf. SPrinkle top with additional Worcestershire sauce.
Bake uncovered 1 hour or until done. Let stand 10 minutes before serving.
Instant Pot Pork Carnitas


Ingredients:
boneless pork shoulder, low sodium chicken broth, fresh lime juice, salt, fresh ground black pepper, ground cumin, dried Mexican oregano, dried Mexican oregano, dried coriander, dried ancho chile powder, cayenne pepper, yellow onion, garlic cloves, corn tortilla

Directions:
Cut pork into 4 chunks and place pork in instant pot.
POur over chicken broth, orange juice, and lime juice.
Sprinkle in salt, pepper, cumin, oregano, coriander, chili powder, cayenne pepper, onions, and garlic.
Cover and seal lid. Make sure valve is set to sealing position.  Press manual or high pressure and select 60 minutes.
Once cooking is done, let pressure come down naturally for 10 minutes.  Then use quick release method to release any remaining pressure.
Once steaming has stopped remove pork from pressure cooker while leaving broth in pressure cooker.
Shred pork and grease a 9x13 inch baking sheet.
Place pork on baking sheet, pour over 1 cup reserved broth (try and strain out onions].  Drizzle with oil and toss and spread into an even layer.
Position in rack near broiler and preheat broiler to high.
Broil until pork is browned and crispy in places--about 3 to 6 minutes.
Coffee Cake Roll
Category: desserts
By sueb

Jelly roll made with coffee sponge cake. Filling may be changed to suit your preferences! Original cake developed in honor of a coffee lover's birthday! If not eaten in a short time after whipped topping is added, store covered in the freezer.

Ingredients:
cooking spray
3 tablespoons instant coffee granules
1 ½ cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
½ teaspoon ground cinnamon
4 medium eggs, separated
⅓ cup soy milk
½ cup powdered sugar, or as needed
1 (8 ounce) container frozen whipped topping, thawed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 12x18-inch jelly roll pan with cooking spray; line with parchment paper and spray again. Place coffee granules into a small, zip-top bag. Slide a measuring cup over, pressing firmly, to result in a fine powder. Set aside. Combine flour, sugar, baking powder, crushed coffee granules, and cinnamon together in a medium bowl. Combine egg yolks and soy milk in a small bowl. Beat egg whites in a metal or glass bowl until soft peaks form. Add egg yolk mixture to dry ingredients until dry and crumbly; fold in beaten egg whites. Spread into the prepared pan. Bake in the preheated oven until cake springs back lightly when pressed in the center, 9 to 11 minutes. While cake is baking, sprinkle powdered sugar over the area where the cake will be on a clean dish towel. Remove the cake from the oven and immediately loosen the sides; flip onto the prepared dish towel. Peel off parchment paper. Roll cake tightly in jelly roll fashion, starting at the short side, keeping the towel as part of the rolling process. Let cool for about 1 hour. Unwrap the cake, leaving on the towel. Spread with whipped topping. Re-roll cake gently, removing the towel as it is being rolled. Slice into 3/4- to 1-inch pieces using a serrated knife.

Prep time: 30 mins
Cook time: 10 mins
Total time: 1 hr 40 mins
Yields: 1 cake

Calories: 225
Fat: 6.4 g
Saturated fat: 4.6 g
Carbohydrates: 38.3 g
Sugars: 25.4 g
Dietary fiber: 0.6 g
Protein: 4 g
Cholesterol: 62 mg
Sodium: 119.3 mg
Bacon and Egg Boats


Ingredients:
French baguettes, eggs, bacon, asiago cheese, green onions, cheese

Directions:
Cut top off baguettes and pull out bread to make a deep hallowed depression in each one.
Mix all ingredients except extra cheese and pour equally into each of the 4 baguettes (the egg will bake up and fill the shell].
Bake at 350°F 20-25 minutes.
Remove from oven and sprinkle more cheese on top of hot baguettes.
Serve warm.
Creamy Thai Crab Meat Dip


Ingredients:
coconut cream, spring onion, red curry paste, fish sauce, egg

Directions:
Mix the Trident Coconut Cream, spring onion and Trident Red Curry Paste in a small saucepan and boil until well reduced and thick.
Add the crabmeat and Trident Stir-Fry Fish Sauce and stir. Cook for 30 seconds.
Stir in 1 beaten egg and cook gently for 20 seconds. Then set aside to cool.
Spoon into a bowl and serve with Trident Rice Crackers.
Wato's Chilli Sauce


Ingredients:
fresh chili peppers, white vinegar, white sugar, ginger, sultanas, salt, garlic

Directions:
Roughly chop chillies.
Take out the seeds before chopping if you like a mild chilli sauce.
Place the chopped chillies in a blender with a little bit of vinegar, blend on high speed for a minute.
Then place all the ingredients, including the chillies, into a sauce pan and bring to the boil, reduce to a simmer.
Simmer for approximately 30 minutes or until the chillies and sultanas are very soft.
Let cool.
Then in a clean blender blend the chilli sauce until smooth and creamy.
You should end up with approximately 1.5 litres of chilli sauce.
Bottle into sterilised jars.
Zippy Corn Chowder


Ingredients:
onion, green pepper, butter, chicken broth, Dijon mustard, salt, paprika, crushed red pepper flakes, frozen corn, green onions, milk, all-purpose flour

Directions:
In large saucepan, sauté onion and green pepper in butter until tender.
Add broth and potatoes, bring to a boil.
Reduce heat; cover and simmer for 15 minutes or until potatoes are almost tender.
Stir in jalapeño, mustard, salt, paprika and red pepper flakes.
Add corn, green onions and 2 1/2 cups of milk, bring to a boil.
Combine flour with remaining milk until smooth; gradually add to soup.
Bring to boil, cook and stir for 2 minutes, or until thickened and bubbly.
Top with a pinch of taco chips and serve.
Hawaiian Mochiko Chicken
Category: meat-and-poultry
By Asia S.

This mochiko chicken is my daughter's favorite thing in the whole wide world. If you have never eaten mochiko chicken then you don't know what you been missing. This is a staple in many potlucks, tailgating and family gatherings. Mochiko is a Japanese sweet flour that makes a light batter. I make this for my family of 8 once a month. I have to triple the recipe and there is never leftovers.

Ingredients:
¼ cup white sugar
¼ cup mochiko (sweet rice flour)
¼ cup cornstarch
½ teaspoon salt
2  eggs
½ cup sliced green onions
5 tablespoons soy sauce (such as Aloha™ Shoyu)
2 tablespoons sesame seeds  (Optional)
4 cloves garlic, minced, or more to taste
3 pounds skinless, boneless chicken thighs, cut into strips
2 cups vegetable oil for frying

Directions:
Mix sugar, mochiko, cornstarch, and salt together in a bowl. Whisk eggs, green onions, soy sauce, sesame seeds, and garlic together in a bowl. Whisk into the flour mixture to form a smooth batter. Stir chicken strips gently into the batter. Marinate in the refrigerator, 4 hours to overnight. Fill a deep saucepan with 1 1/2 inch oil; heat over medium heat. Fry chicken strips in batches in the hot oil, turning occasionally, until golden brown and no longer pink in the center, about 7 minutes.

Prep time: 15 mins
Cook time: 7 mins
Total time: 4 hrs 22 mins
Yields: 10 servings

Calories: 315.7
Fat: 15.7 g
Saturated fat: 3.5 g
Carbohydrates: 14.1 g
Sugars: 5.4 g
Dietary fiber: 0.5 g
Protein: 28.2 g
Cholesterol: 130.2 mg
Sodium: 669.4 mg