xiaoxl/recipe_data huggingface dataset:
Easy Enchilada Casserole
Category: world-cuisine
By JEANNIED59

A creamy, picante Tex-Mex enchilada casserole. Garnish with sour cream and black olives, if desired.

Ingredients:
1 (10.75 ounce) can  condensed cream of chicken soup
4  cooked skinless, boneless chicken breast halves, chopped
8 ounces sour cream
½ cup chopped green onions
3 cups salsa
1 (4 ounce) can diced green chiles
4 cups shredded Monterey Jack cheese
12 (8 inch) flour tortillas

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish. In a medium bowl combine the soup, chicken, sour cream and green onions. Mix together. In another small bowl combine the salsa and green chile peppers and mix. Cover the bottom of the baking dish with 4 tortillas. Add 1/2 of the chicken mixture, 1/2 of the salsa mixture, and 1 1/2 cups of shredded cheese. Repeat layers. Add another layer of 4 tortillas and top with the remaining 1 cup of cheese. Cover and bake in the preheated oven for 55 minutes. Uncover and bake for an additional 5 minutes, until the cheese is melted on top. Let stand for 5 minutes before cutting.

Yields: 8 to 10 servings

Calories: 575.6
Fat: 28.5 g
Saturated fat: 14.9 g
Carbohydrates: 46.6 g
Sugars: 3.6 g
Dietary fiber: 3.8 g
Protein: 33.4 g
Cholesterol: 91 mg
Sodium: 1508.3 mg
Cuban Ground Beef Hash


Ingredients:
ground beef, green pepper, onion, diced tomatoes, tomato paste, raisins, cider vinegar, garlic cloves, ground cumin, salt, pepper, cooked rice

Directions:
In a skillet, cook the beef, green pepper and onion over medium heat and drain.
Stir in the tomatoes, tomato paste, raisins, olives, vinegar, garlic, cumin, salt and pepper and bring to a boil.
Reduce heat, cover and simmer for 5 minutes.
Add peas, cover and cook 5 minutes longer or until heated through.
Serve over rice.
West African Pot Roast


Ingredients:
boneless beef roast, onion, tomato paste, water, cayenne pepper, bay leaf

Directions:
Preheat oven to 325°F.
Heat the oil over medium-high heat in a dutch oven or deep casserole that can be placed on the stove burner.
Salt and pepper the beef to your taste.
Brown the beef with the onions until well browned on all sides.  Remove the beef and onions and drain on paper towels. Drain the oil from the pan, then return the roast and onions.
In a small microwaveable bowl, mix together the peanut butter, tomato paste, and water.  Microwave on HIGH for about 1-2 minutes, until barely hot.  Stir to make a smooth sauce (don't worry if it isn't completely smooth].
Pour the peanut butter sauce over the roast in the casserole, then add the seasonings.
Bake the roast in the oven for approximately 3--3 1/2 hours, or until tender.
If the sauce lookes oily, skim off the fat, then serve with the sliced roast.
Salmon Patties With Dill Sauce
Category: appetizers-and-snacks
By tinalyn

My daughter and I love salmon patties, and we found this version that is healthier than salmon patties made with mayo. Everyone I've made this for has asked for the recipe. I would love to hear any improvements and/or variations you make to this simple recipe. Enjoy!

Ingredients:
1 (5 ounce) can salmon, drained and flaked
½ cup dried breadcrumbs
2 tablespoons minced onion
1 tablespoon Dijon mustard
1  egg, lightly beaten
1 teaspoon lemon juice
sea salt and ground black pepper to taste
1 tablespoon olive oil, or as needed
¼ cup light sour cream
1 teaspoon dill weed
¼ teaspoon garlic powder
sea salt to taste

Directions:
Mix salmon, breadcrumbs, onion, Dijon mustard, egg, and lemon juice together in a bowl; form into 2 patties. Heat olive oil in a skillet over medium-high heat. Cook patties in the hot oil until lightly browned and cooked through, 4 minutes per side; season with sea salt and black pepper. Mix sour cream, dill, garlic powder, and sea salt together in a bowl; serve alongside salmon patties.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 2 servings

Calories: 375.7
Fat: 19.5 g
Saturated fat: 5.4 g
Carbohydrates: 24.2 g
Sugars: 2.5 g
Dietary fiber: 1.5 g
Protein: 24.5 g
Cholesterol: 136 mg
Sodium: 1009.8 mg
Cocktail Franks With Barbecue Sauce


Ingredients:
tomato paste, water, onions, Worcestershire sauce, brown sugar, white vinegar, molasses, lemon juice, dry mustard, salt

Directions:
In a large saucepan, combine all ingredients except franks., Bring to a boil stirring frequently and reduce heat., Add franks and simmer 10 minutes., Keep warm in a crockpot, fondue pot or chafing dish., Serve with toothpicks.
Gluten-Free Cranberry Bread


Ingredients:
eggs, fresh cranberries, frozen cranberries, milk, non-dairy milk substitute, brown sugar, turbinado sugar, butter, margarine, lemon zest, orange zest, baking soda, baking powder, allspice, salt, clove, vanilla

Directions:
Preheat oven to 350°F Grease a large loaf pan.
Beat eggs and sugar with electric beater or mixer. Add butter or margarine, milk or milk substitute, orange juice, zest and vanilla. Slowly beat in baking soda, baking powder, salt, all spices and flour. Mix until combined.
Gently fold in chopped cranberries. Pour into loaf pan and smooth the top of the loaf with a rubber spatula. Bake for 1 hour.
Allow to cool slightly in loaf pan before inverting onto cooling rack.
Sarah's Chopped Apricot Cookies


Ingredients:
butter, shortening, brown sugar, egg, milk, vanilla, flour, baking powder, baking soda, salt

Directions:
Cream butter or shortening and sugar together, add egg, milk and vanilla., Sift in dry ingredients. Mix well., Stir in apricots and nuts., Bake at 375 degrees for 10-13 minute.
Carrot and Apple Juice
Category: breakfast-and-brunch
By xprincessx

This is an extremely healthy drink I have almost every morning and great on detoxes as you get all your needed nutrients. You just have to play around to find the perfect drink. I find if you add beetroot, it makes it a fantastic color and gives extra flavor. To get the full benefit of the flavor, swish the juice around in your mouth; this is where lots of nutrients are digested. Enjoy!

Ingredients:
4  carrots, trimmed
2  apples, quartered
2 stalks celery
1 (1/2 inch) piece fresh ginger

Directions:
Run carrots, apples, and celery through a juicer (alternating carrot, apple, and celery) according to manufacturer's instructions. Add ginger to juicer and process.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 glass

Calories: 276.6
Fat: 1.3 g
Saturated fat: 0.2 g
Carbohydrates: 68.6 g
Sugars: 43.6 g
Dietary fiber: 15.9 g
Protein: 4 g
Sodium: 265.8 mg
Beef Stew


Ingredients:
tomato sauce, beef broth, parsley, thyme, flour, onion, cloves, potato

Directions:
Season flour with salt and pepper.
Season meat with salt and pepper.
Dredge meat in flour and brown in batches in 2 tsp.
of hot oil, adding oil between batches if needed (do not over crowd.] Place in bowl when finished.
In the same pot add 1 tsp.
oil and onion saute about 2 minutes and add garlic and tomatoe sauce.
Stir about 3 to 4 minutes.
Add meat to the mixture and add herbs.
Simmer about 1 1/2 hours.
Add vegetables last 30-45 minutes.
Season with salt and pepper if needed.
Serve over rice.
Unusual Chicken Parmesan


Ingredients:
boneless skinless chicken breast, crushed tomatoes, basil, sweet onion, oregano, sugar, bottled garlic, sea salt, fresh ground black pepper, extra virgin olive oil, extra virgin olive oil, egg, milk, bagel chips, bagel chips, fresh ground black pepper, parmesan cheese, parmesan cheese, whole milk mozzarella, angel hair pasta

Directions:
extra finely dice onion.
using a large sauce pan saute the diced onion and the minced garlic in 2 TBLS extra virgin olive oil until onions are very soft.
add 28 oz can crushed tomatoes (I use organic].
add the basil, oregano, sugar, salt and a 4 grinds of fresh ground black pepper.
place lid slightly askew to let out steam and heat on medium low while preparing the rest of the meal stirring occasionally.
using a plastic bag such as Ziploc place the garlic bagel chips and the sea salt bagel chips in bag and crush the chips very fine. I use a meat mallet.
crack open the egg and place in shallow dish.
add milk.
whisk until yolk, egg and milk are well mixed.
put the crushed bagel chips in another shallow dish. I like using a pie pan.
add 1/4 cup shredded Parmesan cheese to crushed bagel chips.
add 4 grinds of fresh ground pepper to bagel chips and mix well with hands.
taking the chicken breast slice all the way around the breast and splitin two so you end up with two thin chicken breasts which are the same width and length of a regular whole chicken breast but now thinner. Instead of pounding it out.
dredge each chicken breast slice through egg/milk mixture.
dredge each chicken breast slice through bagel chips.
dredge each chicken breast back through egg/milk mixture.
then back through the bagel chips making sure the chicken slices are well coated.
pat the bagel chips into the chicken breast slices.
place coated chicken breast on a wire rack over a piece of wax paper (this helps the coating stay on once you start cooking] and let set 5 minutes.
preheat oven to 350.
use a large deep frying pan and place the remaining 1/4 cup extra virgin olive oil and heat until little bubbles appear.
gently place each chicken breast slice in oil and brown on each side until dark golden brown about 6-7 minutes each side being sure not to burn.
take chicken out of frying pan and place in baking dish.
pour 1/4 cup marinara sauce over each chicken breast slice making sure the breast is covered enough that a little rests in the bottom of the dish.
sprinkle 1 TBLS spoon shredded Parmesan cheese on each breast slice.
divide the mozzarella cheese between each breast slice.
place chicken in oven uncovered and heat 30 minutes or until cheese is melted and has light brown places.
just before chicken is done cook half a box of angel hair pasta using product  specifications.
place half angel hair pasta on plate.
place the chicken breast slice next to angel hair pasta.
pour remaining sauce over angel hair pasta and serve.
Chorizo and Chicken Skewers
Category: meat-and-poultry
By Chef John

At some point this summer, you'll get tired of grilled chicken. No matter the marinade or the delivery system, you will simply reach your limit, and that's when you need to reach for the chorizo. Impale a few slices of this famously delicious Spanish sausage in between your chunks of chicken. As it grills it will splatter its spicy, smokey fat all over its much blander skewer-mate, and once again you and grilled chicken will be good buddies.

Ingredients:
2  skinless, boneless chicken breasts, cut into 20 pieces
8 ounces Spanish chorizo, cut into 1/2 inch pieces
1 tablespoon olive oil
1 tablespoon sherry vinegar
2 teaspoons chopped fresh oregano
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
1  red onion, cut into 1-inch squares
1  red bell pepper, cut into 1-inch squares
4  (12-inch) bamboo or metal skewers

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place chicken and chorizo in a large bowl; add olive oil, sherry vinegar, oregano, cayenne pepper, black pepper, and salt. Stir until chicken and chorizo are completely coated. Thread chicken, chorizo, red onion, and red bell pepper evenly onto 4 skewers, making sure that each piece of chicken touches 1 piece of chorizo. Place finished skewers on a plate, cover with plastic wrap, and refrigerate until cold 15 to 30 minutes. Cook on the preheated grill, turning occasionally, until chicken is cooked through, about 10 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 4 servings

Calories: 372.4
Fat: 26.6 g
Saturated fat: 9 g
Carbohydrates: 5.6 g
Sugars: 2.4 g
Dietary fiber: 1.1 g
Protein: 26.1 g
Cholesterol: 82.2 mg
Sodium: 769.7 mg
Spicy Avacodo Cilantro Gazpacho


Ingredients:
avocados, cilantro, low sodium chicken broth, salt, pepper, cumin, limes, low-fat sour cream

Directions:
cut & clean your onion set aside.
clean & take out your seeds of your Serrano chili & your jalapeno chili dice into small pieces you don't have to be exact they are going into the blender.
now bring these 3 ingredients to a heated skillet with 1 tsp of olive oil cook till tender you don't want to brown just soften them.
cut and core your avocado's set a side, clean & chop your cilantro set aside.
once you onions, & chili's have soften add your 2 cans of chicken broth to them and heat & turn off & let cool.
now add your avocado's cilantro,salt,garlic salt,cumin, & cooled veggies & broth to avocado's. Blend till creamy, strain your mixture add your 2 squeezed limes at that time. Top with low fat sour creme if desired & fresh pepper to top.serve at chilled or room tempature.
Shrimp Dip I
Category: appetizers-and-snacks
By Judy Easley

A wonderful dip that's easy to make. Serve warm with crackers

Ingredients:
1 (10.75 ounce) can  condensed cream of shrimp soup
1 (8 ounce) package cream cheese, softened
1 (4 ounce) can small shrimp, drained
1 tablespoon chopped green onion

Directions:
In a medium bowl, beat softened cream cheese and undiluted cream of shrimp soup together until fluffy. Stir in shrimp. Microwave for about 2 minutes, or until warm.  Sprinkle chopped green onion on top.

Prep time: 15 mins
Cook time: 2 mins
Total time: 17 mins
Yields: 6 to 8 servings

Calories: 162.5
Fat: 13.3 g
Saturated fat: 8.2 g
Carbohydrates: 3.9 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 7.1 g
Cholesterol: 68.5 mg
Sodium: 460.9 mg
Chicken Drumsticks in Ginger Wine


Ingredients:
chicken drumsticks, black soy sauce, ginger wine, oyster sauce, sugar, water, garlic cloves, gingerroot

Directions:
Heat oil in a pan and fry chicken until browned a little.
Combine all other ingredients in a saucepan; add the chicken .
Bring to the boil, then simmer until chicken is tender and sauce is reduced and thickened (about i hour].
Add a little more water to the saucepan if the sauce reduces too much before you think your chicken is cooked.
Myrtlewood Au Gratin


Ingredients:
potatoes, onion, flour, Velveeta cheese, heavy cream

Directions:
Preheat oven to 350°F degrees., Prepare 9x13-inch pan and spray with Pam., Peel and slice potatoes., Keep submerged in water until ready for use., Drain excess water from potatoes., Place single layer of potatoes in pan, overlapping., Place single layer of onion rings in pan., Sprinkle with flour, lightly., Place single layer of Velveeta slices., Add salt and pepper to taste., Repeat procedure until all ingredients are used with potatoes on top., Pour cream over entire dish and bake for 55 minutes or until golden brown.
Veal Scaloppini with Lemon Cream Sauce
Category: everyday-cooking
By tlthompson

A lemon-flavored cream sauce perfectly compliments thin cutlets of golden fried veal. I like serving portobello ravioli with this dish.

Ingredients:
8 (2 ounce) pieces veal scaloppini
1  egg, beaten
1 ½ cups Italian bread crumbs
¼ cup olive oil
¼ cup fresh lemon juice
¼ cup white wine
1 tablespoon cornstarch
1 (15 ounce) can chicken broth
¼ teaspoon garlic pepper
¼ teaspoon lemon pepper
1 cup heavy cream

Directions:
Dip veal into the beaten egg, then press into the bread crumbs. Gently shake off excess, and set aside. Heat olive oil in a large skillet over medium-high heat. Add breaded scaloppini, and cook until golden brown on both sides, and no longer pink on the inside, about 4 minutes per side. Remove to a paper towel lined plate, and keep warm. Pour in lemon juice and white wine. Increase heat to high, and bring to a boil. Boil for 1 minute. Dissolve the cornstarch in about 2 tablespoons of chicken broth, and set aside. Pour the remaining chicken broth into the skillet, season with garlic pepper and lemon pepper, and bring to a boil. Once the sauce is boiling, stir in the dissolved cornstarch, and cook until thickened and clear, about 1 minute. Remove the sauce from the heat, then whisk in heavy cream. Place the veal on a serving platter, and pour sauce overtop to serve.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 681.2
Fat: 45.1 g
Saturated fat: 18.6 g
Carbohydrates: 35 g
Sugars: 3.7 g
Dietary fiber: 1.9 g
Protein: 30.6 g
Cholesterol: 232.7 mg
Sodium: 1012.4 mg
Beef & Sweet Potato Stew (Slow Cooker)


Ingredients:
beef stew meat, olive oil, water, ground cinnamon, ground cumin, ground ginger, cayenne pepper, sweet potatoes, onions, garlic cloves, basmati rice, unsalted peanuts, green beans

Directions:
Season the beef with salt & pepper.
Heat the oil over medium high heat and a large skillet.
Brown all sides of the beef in batches, transfer browned beef to the slow cooker.
Deglaze the skillet with 1.5 cups water and pour the liquid over the beef.
Add the spices and stir to combine.
Layer the onions, garlic, and sweet potatoes over the beef.
Cook on the low setting for 4 hours or until the beef is tender, and the sweet potatoes are easily pierced with a fork but retain their shape.
Meanwhile, toast the rice in a small skillet over medium-high heat until just browned.
Transfer to a plate or bowl to cool.
When cool, run through a spice mill or coffee grinder until it is a fine powder.
Also grind half of the peanuts.
Coarsely chop the other half of the peanuts.
Add the powdered rice and ground peanuts to the cooker and stir gently, taking care not to smash the potatoes.
Bring a small pan with 1" water in the bottom to a boil.
Add the apricots and green beans.
Cook until the green beans are bright green and still slightly crisp (about 5 minutes].
Drain and stir the beans & apricots into the stew.
Season with salt & pepper to taste.
Serve sprinkled with the chopped peanuts.
Pasta With Zucchini and Goat Cheese


Ingredients:
linguine, extra virgin olive oil, zucchini, garlic cloves, lemon zest

Directions:
Cook pasta according to package instructions; reserve 1 C cooking water, drain and return to pot.
Heat oil in a medium skillet over medium-high heat. Add zucchini, 1/2 tsp salt, 1/4 tsp pepper and cook, stirring frequently, until zucchini is tender and liquid is evaporated (about 5 min.].
Stir in garlic and cook 1 minute more.
Add all but 2 T of the goat cheese to the pasta.  Add reserved pasta water, 3/4  tsp salt and 1/4 tsp pepper. Stir until creamy.
Serve pasta topped with zucchini, lemon zest, and remaining goat cheese.
Coconut Shimp Bisque Soup #5FIX


Ingredients:
celery, shrimp, coconut milk

Directions:
On stove, turn heat to med-high.
Sauté diced potatoes with chopped celery in a large sauce or stock pot.  Adding a small amount of salt/pepper to the mix will help the celery release its moisture and you’re not looking for color here, only tender veggies.
When potatoes are tender and celery is softened add the chopped shrimp and sauté until opaque.
Do not overcook.
Its okay to add a few tablespoons of water to help the mixture release from the pot.  Also turning the heat down is helpful.
Add the coconut milk and 4 cups fish or chicken stock.
I prefer the fish stock but you can also add the shells of the shrimp to the chicken stock (heating on the stove until shells are pink] and strain before mixing into the soup. The shells are full of flavor and will taste just as good if unable to use fish stock.
Stir soup occasionally and bring to a simmer. DO NOT BOIL or the milk may separate.
Serve with a crisp salad and toasted garlic croutons.
Enjoy!
Vanilla Ice Cream


Ingredients:
sweet milk, sugar, vanilla flavoring

Directions:
Pour all ingredients into freezer container., Never fill more than 3/4 full., For variations: Add 2 cups of fresh or frozen fruit of your choice., Add enough milk to fill container to 3/4 full.
Shrimp Tempura With Dipping Sauce


Ingredients:
jumbo shrimp, unbleached all-purpose flour, cornstarch, egg, vodka, seltzer water, kosher salt, soy sauce, mirin, sugar, garlic cloves, garlic clove, fresh ginger, scallion, mayonnaise, Dijon mustard, lime, juice of, soy sauce, fresh ginger, mayonnaise, chili sauce, lime, juice of, soy sauce, fresh ginger

Directions:
Adjust oven rack to upper-middle position and heat oven to 200 degrees. In large, heavy Dutch oven fitted with clip-on candy thermometer, heat oil over high heat to 385 degrees, 18 to 22 minutes.
While oil heats, make 2 shallow cuts about ¼ inch deep and 1 inch apart on underside of each shrimp. Whisk flour and cornstarch together in large bowl. Whisk egg and vodka together in second large bowl. Whisk seltzer water into egg mixture.
When oil reaches 385 degrees, pour liquid mixture into bowl with flour mixture and whisk gently until just combined (it is OK if small lumps remain]. Submerge half of shrimp in batter. Using tongs, remove shrimp from batter 1 at a time, allowing excess batter to drip off, and carefully place in oil (temperature should now be at 400 degrees]. Fry, stirring with chopstick or wooden skewer to prevent sticking, until light brown, 2 to 3 minutes. Using slotted spoon, transfer shrimp to paper towel-lined plate and sprinkle with salt. Once paper towels absorb excess oil, place shrimp on wire rack set in rimmed baking sheet and place in oven.
Return oil to 400 degrees, about 4 minutes, and repeat with remaining shrimp. Serve immediately with Dipping Sauce.
NOTE: Do not omit the vodka; it is critical for a crisp coating. For safety, use a Dutch oven with a capacity of at least 7 quarts. Be sure to begin mixing the batter when the oil reaches 385 degrees (the final temperature should reach 400 degrees]. It is important to maintain a high oil temperature throughout cooking. If you are unable to find colossal shrimp (8-12 per pound], jumbo (16-20] or extra-large (21-25] may be substituted. Fry smaller shrimp in three batches, reducing the cooking time to 1½ to 2 minutes per batch. See Straighten Out Your Shrimp below for tips on preventing the shrimp from curling.
DIPPING SAUCE: Mix all ingredients in a medium bowl.
Homemade  Flour Tortillas


Ingredients:
flour, salt, baking powder, shortening, milk, butter

Directions:
Mix all ingredients except butter and milk.
Slowly add milk.
Knead.
Form 6 or 7 balls, then roll or pat flat. (The thickness is up to you].
Cook in ungreased skillet. (Be sure to watch so they don't burn and flip them regularly].
Butter to taste and enjoy!
Hazelnut Creme Caramel Latte


Ingredients:
hazelnut syrup, milk

Directions:
Combine ingredients in a 12 oz cup., Mix well.