xiaoxl/recipe_data huggingface dataset:
Albondigas (Meatballs) en Chipotle
Category: soups-stews-and-chili
By MexicoKaren

Tiny flavorful meatballs that your friends and family will rave about. Authentic Mexican recipe. Serve with warm tortillas and a salad.

Ingredients:
5  tomatoes, chopped
1 small onion
1 clove garlic
1 tablespoon adobo sauce from chipotle peppers
3 tablespoons vegetable oil
3 cups chicken stock
4  fresh tomatillos, husks removed
2  eggs
1 small onion
2  chipotle peppers in adobo sauce
2 cloves garlic
1 tablespoon chicken bouillon granules
5 sprigs fresh cilantro, chopped
1 pound ground beef
1 pound ground pork
1 cup cooked rice

Directions:
Blend tomatoes, 1 onion, 1 clove garlic, and adobo sauce in a blender or food processor until smooth. Heat oil in a large skillet over medium heat; cook and stir tomato mixture in hot oil until fragrant, about 10 minutes. Stir in chicken stock and continue to cook for 10 minutes more. Meanwhile, blend tomatillos, eggs, 1 small onion, chipotle peppers, 2 cloves garlic, chicken bouillon, and cilantro in a blender or food processor until smooth. Transfer mixture to a large bowl and add beef, pork, and rice; stir to combine. Roll meat mixture into walnut-sized balls. Transfer meatballs to tomato mixture; simmer until meatballs are no longer pink in the center, 15 to 20 minutes.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 8 servings

Calories: 344.4
Fat: 22.1 g
Saturated fat: 7.1 g
Carbohydrates: 12.6 g
Sugars: 3.9 g
Dietary fiber: 1.9 g
Protein: 23.2 g
Cholesterol: 119.1 mg
Sodium: 506.8 mg
Cherry Tomato & Chicken Saute With Brown Rice


Ingredients:
cherry tomatoes, garlic cloves, extra virgin olive oil, brown sugar, oregano, salt, black pepper, cooked brown rice

Directions:
Quarter the cherry tomatoes, preserving as much juice as possible.  Dice the onion, and mince the garlic.
Heat the olive oil in a pan on medium.  Add the onion and garlic, and cook until onions begin to soften.
Add the brown sugar while stirring.  Stir and cook for one more minute.
Add the tomatoes.  Cook until the juice from the tomatoes begins to fill the bottom of the pan.  As they cook, squash the tomatoes with a wooden spoon in the pan to create a sauce.
Push the saute to the edges of the pan, creating a clear circle in the middle.  Add chicken, cooking and slowly mixing with the rest of the saute.
Before the chicken is entirely cooked, add the spices.  Cook until chicken is cooked through.
Mix with the cooked rice in a bowl, and enjoy!
Smoked Fish Pate


Ingredients:
cream cheese, mayonnaise, celery, fresh parsley, red onions, salt, fresh ground black pepper, capers

Directions:
Remove and discard any skin on the fish. Place the fish in a medium sized bowl and flake it with a fork. Add the cream cheese and 1 tablespoon of the mayo and stir until well blended , and the pate is a consitency of your liking (we like ours quite chunky -- almost requiring a spoon] adding more mayo or cream cheese as needed.
Fold in celery, 1/4 cup of parsley and the onion. Add the lemon juice and hot pepper sauce and season with salt and pepper to taste.
Spoon into serving dish, cover and chill until serving time (at least 1-2 horus up to 48 hours].
Remove and garnish with additional parsley and capers if using.
Servie with crackers or for a chunkier pate, use toast points.
Mother's Potato Salad
Category: salad
By Susie

My mother's potato salad -- chunky and flavorful -- a favorite at our family gatherings. Best if made the day before. Season with salt carefully because the olives will be salty.

Ingredients:
5 pounds whole russet potatoes
5  eggs
1 ½ cups mayonnaise (such as Hellman's®)
2 tablespoons prepared yellow mustard (such as French's®)
1 small onion, chopped
3 stalks celery, chopped
7  sweet gherkins, chopped
25  pimento-stuffed green olives, sliced
1 pinch salt to taste
1  green bell pepper, sliced  (Optional)

Directions:
Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow to cool, peel, and cut into cubes. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and slice once cold. Reserve 1 attractive slice of egg for garnish. Mix the mayonnaise and mustard together in a bowl. In a large salad bowl, lightly mix together the potatoes, eggs, onion, celery, sweet gherkins, and olives until thoroughly combined. Pour the mayonnaise dressing over the salad, and gently toss gain to coat the ingredients with dressing. Season to taste with salt, and top the salad with slices of green pepper and reserved egg slice in the center for garnish. Chill until ready to serve.

Prep time: 45 mins
Cook time: 20 mins
Total time: 2 hrs 35 mins
Yields: 10 servings

Calories: 501.3
Fat: 30.1 g
Saturated fat: 4.9 g
Carbohydrates: 51.6 g
Sugars: 10.3 g
Dietary fiber: 3.7 g
Protein: 8.8 g
Cholesterol: 105.5 mg
Sodium: 613.1 mg
Quick and Easy Jalapeño Poppers


Ingredients:
cream cheese, monterey jack cheese, bacon, pork

Directions:
Preheat oven to 425 degrees Farenheight. Cover a baking sheet with aluminum foil.
Clean, halve and scrape the jalapenos, making 24 halves.
In a microwave safe bowl, nuke the cream cheese in 30 second intervals until soft. Blend in the shredded cheeses and bacon until combined.
Using a butter knife, fill each jalapeno with the cheese blend, scraping the knife across so that the tops are flat and level with the sides of the peppers. Sprinkle with the pork rub.
Place jalapenos on foil-covered pan in the middle of the oven and bake for 20 minutes. That's it - easy-peasy! Enjoy!
Kalacs (Hungarian Cinnamon Swirl Bread)
Category: bread
By wisweetp

My husband's aunt passed along this super-easy recipe for this Hungarian sweet bread, and I made a couple of revisions to my family's taste.  Cinnamon, poppy seed, or walnuts are a traditional filling.  Her recipe is for cinnamon, but one of my favorite ways is to break from tradition and use a cocoa/sugar/butter/vanilla mixture.  It's delicious, especially when the leftovers are toasted and buttered!

Ingredients:
4 cups all-purpose flour
¼ cup white sugar
1 teaspoon salt
1 (.25 ounce) envelope active dry yeast
1  egg
¼ cup melted butter
1 ¼ cups warm milk (110 degrees F/45 degrees C)
1 teaspoon vanilla extract
melted butter for brushing
1 teaspoon ground cinnamon
⅓ cup brown sugar

Directions:
Place flour, white sugar, salt, and yeast into the bowl of a stand mixer. In a bowl, whisk together egg, melted butter, warm milk, and vanilla extract; pour into the flour mixture. Using dough hook attachment, mix on low until the flour is moistened and a dough forms, then increase speed to medium, and continue kneading until smooth and elastic, 4 to 5 minutes. Place dough into a greased bowl, cover, and allow to rise in a warm place until doubled in bulk, about 1 1/2 hours. Punch down dough, turn out onto a floured work surface, and divide into 2 equal pieces. Roll each piece into a 1/3 inch thick rectangle. Brush each square with melted butter. Mix together cinnamon and brown sugar in a small bowl, then sprinkle evenly over the two rectangles. Roll each firmly into a log, pinch the ends closed, and tuck them underneath. Place each into a greased, glass loaf pan. Cover, and allow to rise in a warm place until doubled in bulk, about 45 minutes. Preheat oven to 350 degrees F (175 degrees C). Brush the tops of the loaves with melted butter, then bake in preheated oven until loaves are golden brown, and sound hollow when tapped, about 30 minutes.

Prep time: 25 mins
Cook time: 30 mins
Total time: 3 hrs 10 mins
Yields: 2 loaves

Calories: 197.8
Fat: 5.3 g
Saturated fat: 3.1 g
Carbohydrates: 32.7 g
Sugars: 8.6 g
Dietary fiber: 1 g
Protein: 4.5 g
Cholesterol: 24.6 mg
Sodium: 190.4 mg
Spanish Spaghetti W/Pimento-Stuffed Olives - Zwt-8


Ingredients:
olive oil, onions, garlic, dried oregano, crushed red pepper flakes, fresh ground black pepper, saffron thread, ground beef, dry sherry, capers, fresh parsley

Directions:
Cook pasta according to pkg directions (Omit salt & fat]. Drain.
Heat oil in a lrg skillet over med-high heat. Add onion & sauté 4 min or until tender. Add garlic & sauté 1 minute. Stir in oregano, celery salt, red pepper, black pepper & saffron (if desired].
Crumble beef into pan. Cook 5 min or until beef is browned, stirring to further crumble the beef. Stir in marinara sauce, olives, sherry, capers & 3 tbsp parsley. Bring to a boil, reduce heat & simmer 15 minutes.
Add cooked spaghetti to sauce mixture. Cook 2 min or until thoroughly heated. Sprinkle w/remaining 1 tbsp parsley to serve.
Marble Cake


Ingredients:
butter, sugar, eggs, flour, baking powder, cocoa powder, milk

Directions:
Grease and line an 8 inch round baking tin.
Sift flour and baking powder in a bowl.Keep aside.
Cream together the butter and sugar.
Add the eggs one at a time and beat till the mixture is smooth.
Now mix flour and milk alternately in the mixture.
Mix well till the batter is smooth.
Divide this batter into 2 portions.
In one portion add cocoa powderand mix well.
First pour 1/2 of the plain batter in the tin then the cocoa batter and then the remaining plain batter.
Using a knife/back of spoon, swirl the cocoa batter into the plain batter to give a marble effect.
Bake in a preheated oven at 180 for 40-45 minutes or until the cake gets golden on top.
Cool the cake in the pan for 5 minutes,then invert on a dish.
Let cool,cut in slices and serve.
Maple Tea


Ingredients:
black tea, maple syrup, heavy cream, ground cinnamon

Directions:
"Pour the tea into a cup.  Stir the maple syrup into the tea, top with whipped cream, and sprinkle with cinnamon."
Layered Salad
Category: salad
By FRANCESWOOD

This is a wonderful recipe which can have ingredients added or subtracted. Even if there is only two of you to eat it, don't cut the recipe in half because I'm sure you'll want more.

Ingredients:
4  eggs
1 head lettuce, torn into small pieces
1  onion, chopped
1 (8 ounce) can water chestnuts
1 (16 ounce) package frozen green peas
2 cups mayonnaise
2 teaspoons white sugar
1 teaspoon seasoning salt
¼ teaspoon garlic powder
½ pound bacon - cooked and crumbled
1 large tomato, chopped

Directions:
Place eggs in a large saucepan and completely cover with water. Bring to a boil. Cover and remove from heat. Let stand for 12 minutes. Remove eggs and chill. In a 9x13 inch dish, layer the lettuce, onion, water chestnuts and peas. In a medium bowl combine the mayonnaise, sugar, seasoned salt and garlic powder. Mix until smooth. Spread over the top evenly over the top of the peas. Cover and refrigerate overnight. Peel and chop hard-cooked eggs. Remove salad from refrigerator and top with the bacon, eggs and tomato. Serve.

Prep time: 20 mins
Cook time: 15 mins
Total time: 13 hrs 55 mins
Yields: 8 servings

Calories: 561.7
Fat: 50.4 g
Saturated fat: 8.6 g
Carbohydrates: 18.6 g
Sugars: 8 g
Dietary fiber: 4.3 g
Protein: 11.2 g
Cholesterol: 124.1 mg
Sodium: 749.2 mg
Mocha Espresso Ice Cream
Category: desserts
By DogsboroDave

This is a rich dessert in which small servings are satisfying. Best after a steak or beef dinner.

Ingredients:
2 cups heavy whipping cream
1 ½ cups whole milk
¾ cup white sugar
½ cup brewed espresso, chilled
¼ cup chocolate syrup
¾ cup cocoa roast almonds, chopped
4 ounces dark chocolate, chopped

Directions:
Mix heavy cream, whole milk, sugar, espresso, and chocolate syrup in a bowl until sugar is dissolved. Refrigerate until chilled. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Stir in almonds and dark chocolate. Serve soft ice cream or transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 12 servings

Calories: 317.1
Fat: 22.8 g
Saturated fat: 11.5 g
Carbohydrates: 27 g
Sugars: 17.4 g
Dietary fiber: 1.3 g
Protein: 4.3 g
Cholesterol: 57.4 mg
Sodium: 35.7 mg
Weight Watchers Layered Fruit Salad


Ingredients:
bananas, pineapple chunks, oranges, kiwi fruits, red seedless grapes, strawberry, grapefruit, orange zest, lemon juice, brown sugar, lemon rind, cinnamon stick

Directions:
In a medium saucepan, combine the orange juice and zest, lemon juice and rind, brown sugar and cinnamon stick. Bring to a boil.
Reduce the heat and simmer, uncovered, for about 5 minutes.
Remove from the heat and let cool completely.
Layer the fruit in a glass serving bowl.
Remove the cinnamon stick from the sauce; pour the sauce over the fruit.
Cover and chill for several hours before serving.
Country Pork Ribs -- Ole!  (Crock Pot)


Ingredients:
country-style pork ribs, salt, black pepper, limes, garlic, serrano chili pepper, raw sugar

Directions:
Spray 4-quart crock pot with cooking spray, or use a crock pot liner!
Salt and pepper the ribs on both sides; place into crock pot.
Add lime juice, zest, minced garlic, and minced chili pepper.
Sprinkle raw sugar over all.
Cover with lid and crock on HIGH for 4 1/2 hours, or until fork tender.
NOTE:  Use your own judgement regarding time, if you Crock on LOW!
Nineteen Forty Eight Cocoa Cake


Ingredients:
cold water, baking soda, butter, eggs, flour, sugar, vanilla

Directions:
Mix water, cocoa, and baking soda first, set aside while mixing remaining ingredients.
Cream butter and sugar add eggs.
Add half the flour and half the milk beat then add rst of flour and rest of milk.
Last, add the cocoa mixture and mix well.
Stir in vanilla.
Bake in two well greased and floured pans at 350°F for 30 minutes or until cake test done.
Frost with your favorite icing.
Cake will take on a red color after cooling.
CAJUN SHRIMP AND ANDOUILLE SAUSAGE SKEWERS | Kobe Roux


Ingredients:
large shrimp, olive oil, cayenne pepper, garlic powder, onion powder, dried oregano, dried thyme, kosher salt, andouille sausages, fresh chives, red pepper flakes, coarse black pepper

Directions:
FOR THE KOBE ROUX CREAM SAUCE.
1/4 cup mayonnaise.
1 tablespoon Lime Juice.
1 tablespoon brown sugar.
1 tablespoon Sriracha, or more, to taste*.
1 tsp cajun seasoning.
DIRECTIONS:
1.	To make the Sriracha cream sauce, whisk together mayonnaise, Sriracha and condensed milk in a small bowl; set aside.
2.	In a large bowl, combine shrimp, olive oil, paprika, cayenne pepper, garlic and onion powder, crushed red pepper, oregano and thyme; season with salt and pepper, to taste. Cover, and refrigerate, turning occasionally, for at least 30 minutes.
3.	Thread shrimp and sausage onto 4-inch-long skewers or toothpicks.
4.	Heat a grill pan or charcoal grill over medium high heat. Add skewers in a single layer and grill until shrimp are opaque and sausage is slightly softened, about 3 minutes per side.
5.	Serve immediately with Sriracha cream sauce, garnished with chives, if desired.
Whole Wheat Honey Flax Biscuits


Ingredients:
whole wheat flour, all-purpose flour, flax seed meal, baking powder, buttermilk

Directions:
Sift dry ingredients together. Cut in Smart Balance with a pastry blender. Add milk and honey, mix quickly.
Knead dough for a few minutes.
Divide into 12 portions and place on a lightly oiled baking sheet.
Bake in a 425°F oven 12 to 15 minutes until lightly browned.
Air Fried Jalapeno Cream Cheese Wontons


Ingredients:
wonton wrappers, cream cheese

Directions:
Mix together the cream cheese and jalapeno's in a small bowl., Spoon 1 1/2 teasoons of cream cheese in the middle of each wonton wrapper., Wipe the edges of the wonton wrappers with water., Bring all 4 corners together in the center and seal., Spray the bottom of the fryer basket with cooking spray., Put as many as your air fryer can hold without over crowding,., Spray the tops of the wontons with cooking spray., Cook in the air fryer at 400 degrees for 5-10 minutes or until golden brown.
Carrot and Almond Soup (Vegan)


Ingredients:
onions, garlic cloves, carrots, celery ribs, vegetable bouillon granules, fresh cilantro, fresh parsley

Directions:
Place the onions, garlic, carrots, and celery in a large saucepan.  Add 1.25 litres boiling water and the bouillon powder.  Bring to a boil and add the herb stalks.
Lower the heat and simmer for 30 minutes until vegetables are tender when pierced with a knife.
Remover from the heat and allow to cool slightly.  Strain, reserving the stock.  Remove the herb stalks, then blend the vegetables in a food processor or with a hand-held blender until smooth.
Return the mixture to the pan and add the ground almonds and enough of the reserved stock to make a soup-like consistency.
Re-heat, then divide between warmed soup bowls and serve garnished with fresh cilantro and parsley.
Easy Shake and Bake Chicken
Category: meat-and-poultry
By Candy

This is a quick dinner and very enjoyable!

Ingredients:
3 pounds chicken, cut into pieces
½ cup all-purpose flour
1 teaspoon salt
1 teaspoon paprika
¼ teaspoon sage
¼ teaspoon ground black pepper
½ cup butter

Directions:
Preheat oven to 450 degrees F (230 degrees C). Mix flour, salt, paprika, sage and pepper together in a bag. Add chicken parts in a bag and shake until well coated. Melt butter/margarine in a 9x13 inch baking dish in the preheated oven. Place chicken in the baking dish skin side down and bake for 20 minutes. Turn pieces and bake another 20 minutes until tender and juices run clear.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 6 servings

Calories: 459.7
Fat: 32.6 g
Saturated fat: 14.5 g
Carbohydrates: 8.2 g
Sugars: 0.1 g
Dietary fiber: 0.5 g
Protein: 31.9 g
Cholesterol: 137.7 mg
Sodium: 590.1 mg
Tillamook Beer Cheese Soup


Ingredients:
butter, flour, milk, dark beer, garlic, crushed red pepper flakes, extra-sharp cheddar cheese

Directions:
Heat butter in sauté pan.
Add flour and cook on low heat.
Stir mixture until it starts to bubble.
Do not allow to brown.
Pull off fire and set aside.
Heat milk in sauce pan until it is just ready to boil.
Add garlic, salt and pepper and crushed chilies.
Stir mixture until just before boiling.
Add half of flour/butter mixture (Roux] and stir with wire whisk until at a low simmer.
Additional Roux may be added to thicken.
Stir constantly to avoid burning.
Turn down heat and add cheese and beer.
Stir to allow cheese to melt.
Texture should be smooth to the touch.
May be reheated on low temperature.
(Do not boil.].
Steak and Arugula Wrapadillas With Lemon Avocado Mash


Ingredients:
barley, red onions, arugula, parmesan cheese, mozzarella cheese, white cheddar cheese, avocado, lemon, garlic clove, salt

Directions:
Finely dice the red onion.
Slice or grate the mozzarella and cheddar cheeses.
Heat up a saute pan and place the wrap down onto it.  Cover half of it with the cheese, 1/2 of the red onion, arugula, and steak.
Fold it over and cook until the cheese is melted.
Using kitchen shears or a knife, cut it into strips for serving.
Meanwhile start on the Lemon Avocado Mash by opening and scooping the avacado into a bowl.
Add in a clove of finely minced garlic and the other teaspoon of minced red onion.
Squeeze in the juice of half a lemon and add salt to taste.
Using a fork, mash it up until it is a nice chunky consistency.
Serve on the side of the wrapadillas.
Stollen Bread and Butter Pudding


Ingredients:
butter, cherries in syrup, eggs, heavy whipping cream, milk, powdered sugar

Directions:
Slice the Stollen thinly and spread one side with butter.
Stack in slightly angled layers in a large lightly buttered oven proof dish.
Scatter cherries in between layers, if desired.
TO PREPARE THE CUSTARD:
Beat the eggs and the yolks with the cream, milk, superfine sugar and the almond extract.
Slowly pour over the Stollen slices, pressing them down into the liquid so they are well soaked.
Refrigerate for one to two hours or until custard mixture is absorbed.
TO BAKE THE PUDDING:
Preheat oven to 350 degrees F.
Place the dish in a roasting pan and when ready to bake, pour boiling water in the roasting pan to come halfway up the baking dish sides.
Carefully place in the oven and bake for about 40 minutes or until the top is light golden brown and crisp.
Cool for 10-15 minutes.
Sift powdered sugar over the top. Serve with warm custard.
Crock Pot White Beans, Butternut Squash, Kale, and Olive Stew


Ingredients:
onions, garlic cloves, red bell peppers, canned vegetable broth, kale, dried rubbed sage, cannellini beans, kalamata olive, romano cheese

Directions:
Combine all ingredients except the cheese in the crock pot.  Cook on low for 8 to 10 hours or on high for 5 to 6 hours.
Transfer to large shallow serving bowl and sprinkle generously with grated cheese, if desired.
Sweet Potato Sourdough Fritters


Ingredients:
all-purpose flour, baking soda, salt, eggs, sweet potato, cinnamon, sugar

Directions:
In a medium bowl, stir together flour, baking soda, salt, sugar, cinnamon and milk powder: set aside.
In a large bowl, beat eggs. Stir in sourdough starter abd sweetpotato. Stir in flour mixture until just moistened; set aside.
Pour oil 3 inches deep in a medium skillet. Heat to 375 degrees. At this temperature, a 1 inch cube of bread will turn golden brown in 40 seconds.
Carefully drop batter by small Tablespoons full into hot oil. Fry 2 to 3 minutes on each side or til golden brown, turning once. Drain on paper towels. Sprinkle with cinnamon sugar. Serve hot with honey and butter if desired.
Pb 'n Oat Chip Cookies


Ingredients:
chunky peanut butter, butter, Splenda granular, brown sugar, vanilla, flour, old fashioned oats, baking soda, unsweetened coconut

Directions:
Pre-heat oven to 350 and line baking sheets with parchment paper.
Cream sugars, peanut butter and butter until light and fluffy - on medium speed if using a stand mixer.
Add egg whites, one at a time, and then vanilla, mixing on medium speed until thoroughly combined.
Turn mixer off.  Combine flour, oats and baking soda.
With your mixer on low, slowly add flour mixture until completely mixed.
Stir in mini-chocolate chips and, if using, coconut.
Drop by tablespoons onto baking sheets.  These do not spread, if you like flat cookies, use bottom of glass or fork to smash cookies flat.  I like mine mound shaped from the cookie scoop.
Bake for 10-12 minutes until edges are just golden brown.
Overnight Creme Brulee French Toast


Ingredients:
unsalted butter, brown sugar, corn syrup, eggs, half-and-half, vanilla, Grand Marnier, salt

Directions:
In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13x9x2" baking dish.
Cut six 1" thick slices from center portion of bread, reserving ends for another use, and trim crusts.
Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a bowl whisk together eggs, half and half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread.
Chill bread mixture, covered, at least 8 hours and up to 1 day.
Preheat oven to 350* and bring bread to room temperature.
Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, about 35 to 40 minutes.
Serve hot French toast immediately.