xiaoxl/recipe_data huggingface dataset:
Quick and Easy Beef and Pork Tacos
Category: main-dish
By ANG03

This is a quick and simple recipe for delicious tacos made with ground beef and pork sausage, which gives the traditional recipe a nice twist. Although they can be messy, they are so good, and perfect for busy weeknights. Try using the leftovers for nachos to mix it up a bit. Serve with your favorite taco toppings.

Ingredients:
1 pound ground beef
1 pound spicy pork sausage
1 medium onion, diced
½ (1.25 ounce) package taco seasoning mix
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
½ (8 ounce) can tomato sauce, or more to taste
1 (12 ounce) package corn tortillas, warmed

Directions:
Heat a large skillet over medium-high heat. Cook and stir beef, sausage, and onion in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in   until meat is well coated. Add diced tomatoes and tomato sauce; simmer to heat through. Spoon filling onto tortillas.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 8 servings

Calories: 342.1
Fat: 18.2 g
Saturated fat: 6.4 g
Carbohydrates: 24.1 g
Sugars: 1.9 g
Dietary fiber: 3.4 g
Protein: 20.4 g
Cholesterol: 66 mg
Sodium: 788.3 mg
Curry Tuna and Rice Casserole
Category: seafood
By Jeff Ernst

A childhood favorite of rice and tuna mixed with a curry twist. Yum!

Ingredients:
1 (10.75 ounce) can  cream of celery soup
1 cup non-fat milk
1 teaspoon curry powder
½ teaspoon mustard powder
2 cups cooked white rice
2 (5 ounce) cans tuna, drained
1 small onion, chopped
¼ cup bread crumbs
1 tablespoon butter, melted
1 tablespoon dried parsley
3  hard-boiled eggs, sliced

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix cream of celery soup, milk, curry powder, and mustard powder in a large bowl. Stir rice, tuna, and onion into the soup mixture; transfer to a casserole dish. Mix bread crumbs, melted butter, and parsley in a bowl; sprinkle over tuna mixture. Bake casserole in preheated oven until bread crumb mixture is golden brown, about 25 minutes; top with sliced eggs and return to over to bake another 5 minutes. Let casserole cool 5 minutes before serving.

Prep time: 15 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 servings

Calories: 362.4
Fat: 10.9 g
Saturated fat: 4 g
Carbohydrates: 38 g
Sugars: 5.6 g
Dietary fiber: 1.7 g
Protein: 26.8 g
Cholesterol: 158.9 mg
Sodium: 754.4 mg
Chicken Pot Pie


Ingredients:
whole wheat pastry flour, salt, unsalted butter, water, carrots, potato, onion, fresh mushrooms, unsalted butter, unbleached all-purpose flour, salt, dried marjoram, dried thyme, black pepper, chicken broth, milk

Directions:
Pastry Crust:  Combine flour and salt in mixing bowl.
Use pastry cutter to cut in butter.
Continue using pastry cutter till mixture is crumbly.
Add cold water and stir till combined in a ball.
Divide ball into 4 equal smaller balls.
Roll one of the balls out on a floured surface, fold in half, lift, and place in pie plate.
Open crust, cut off excess.
Repeat with second ball of dough and second pie plate.
Chill 2 remaining balls.
Filling:  Boil potato and carrots until just tender.
In a large saucepan cook onion and mushrooms in butter till tender.
Stir in flour, salt, marjoram, thyme, and pepper.
Add chicken broth and milk all at once.
Cook and stir until thickened and bubbly.
Stir in thawed peas, carrots, potatoes, and chicken.
Cook, stirring, until bubbly.
Divide mixture between the two prepared pie plates.
Roll out two remaining balls of dough for top crusts.
Flute edges of pastry, cutting off excess dough.
Cut slits for steam to escape.
Bake at 375F for 35-40 minutes, until crust is golden brown & crispy.
Apple Cake


Ingredients:
apples, granulated sugar, cinnamon, granulated sugar, eggs, vanilla extract, all-purpose flour, baking powder, salt

Directions:
Preheat the oven to 350°F Grease an 11 x 9" cake pan.
Combine sugar and cinnamon in a small bowl. Set aside.
In a large bowl, beat together the sugar, eggs, apple juice, oil and vanilla until well blended.
In a separate bowl, combine the flour, baking powder and salt. Add the dry mixture to the egg mixture and mix well.
Spread half of the batter into the prepared pan. Evenly sprinkle the chopped apple over the batter. Evenly sprinkle half of the cinnamon sugar over the apples. Then, spread the rest of the batter evenly over the cinnamon and finish with sprinkling the rest of the cinnamon sugar over the second layer of batter.
Bake for 50 to 60 minutes. Serve warm or cold.
Lance's Balsamic Pickled Eggs
Category: appetizers-and-snacks
By Lanceb33

A great (but secret) recipe for pickled eggs based upon the tradition of bluenose recipes for pickled ears from frost-bitten travelers who, due to frostbite, have lost their ears and donated them to a local Alaskan bar/pub in the area as a gag, but still available to this day (03/04/2009) as an edible bar treat to those in the know. Don't worry, these are just pickled eggs with some East Tennessee (Cocke County) tradition added. Note:  These can provide for a very foul smell from the consumer, so, provider beware!!!

Ingredients:
24  eggs
2  onions, sliced
2 cups balsamic vinegar
4 cups water
4 tablespoons white sugar
20 cloves garlic, mashed into a paste
35  peppercorns
½ cup beet juice (see Cook's Note)
6  fresh green and red cayenne chiles, halved lengthwise

Directions:
Place the eggs into a large pot cover with water by 1 inch. Cover the saucepan and bring the water to a boil over high heat; remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water and cool completely under cold running water; peel and place in a glass jar large enough to hold them. Combine the onions, balsamic vinegar, water, sugar, garlic, peppercorns, beet juice, and cayenne chiles in a deep saucepan over high heat; bring to a boil and immediately remove from heat. Allow the mixture to cool to room temperature. Pour into the glass jar with the eggs. Seal the jar with the lid. Refrigerate 4 to 5 days before serving.

Prep time: 15 mins
Cook time: 25 mins
Total time: 4 days
Yields: 24 eggs

Calories: 109.4
Fat: 5.1 g
Saturated fat: 1.6 g
Carbohydrates: 9.6 g
Sugars: 6.4 g
Dietary fiber: 0.8 g
Protein: 7 g
Cholesterol: 185 mg
Sodium: 166.9 mg
Easiest Brown Sugar Syrup


Ingredients:
brown sugar, water

Directions:
"With low heat, stir in a pan until all dissolved. Stores up to 3 month in fridge."
Cinnamon Pear Frozen Yogurt
Category: desserts
By Marianne

This luscious dessert has the delicious flavor of spiced apple cider and gingerbread. A refreshing dessert summer or winter.

Ingredients:
1 (15 ounce) can pear halves
2 cups vanilla yogurt
⅓ cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon ground allspice

Directions:
Drain pears, reserving 1/2 cup of juice.  Puree pears in food processor or blender. Combine pears, reserved juice, yogurt, sugar, cinnamon and allspice in canister of ice cream maker.  Freeze according to manufacturers' directions.

Prep time: 5 mins
Total time: 45 mins
Yields: 1 quart

Calories: 111.1
Fat: 0.8 g
Saturated fat: 0.5 g
Carbohydrates: 23.7 g
Sugars: 21.9 g
Dietary fiber: 0.9 g
Protein: 3.2 g
Cholesterol: 3.1 mg
Sodium: 42.6 mg
Clams With Smoked Paprika


Ingredients:
baby clams, garlic, butter, dry white wine, Italian parsley

Directions:
Scrub clean clams with water.
In a wide but shallow pan with a lid, place all ingredients except the clams and parsley and cook until butter melts in medium high heat.
Place all the clams in the same pan and gently mix in the sauce and turn the heat to high.
Cover with lid and cook only until clams open up, about 4-5 minutes.  Toss any clams that do not open up.
Toss in minced parsley and serve.
Filipino Corned Beef Hash over Rice


Ingredients:
corned beef, garlic cloves, onion, potato, roma tomatoes, water, cooked jasmine rice

Directions:
Place corned beef in a bowl, pull it apart with a fork, and set aside.
In a pan, on medium-low heat, sauté potatoes in oil for about 2 minutes, and season with salt and pepper.
Add garlic, sauté for about 30 seconds.
Add onion rings and sauté for a minute.
Add the tomatoes and sauté for a minute.
Throw in the corned beef and sauté with the other ingredients for 2 minutes.
Season with salt and pepper to taste.
Set heat on low, pour in water, and let the mixture simmer for 2-3 minutes just until the potatoes are perfectly cooked,  most of the water is absorbed,  and the mixture is slightly moist.
Serve over white rice.
Enjoy!
Almond Joy Butter


Ingredients:
unsweetened dried shredded coconut, dark chocolate, vanilla extract, sea salt

Directions:
Place almonds on a rimmed baking sheet and bake in a 350 degree oven for 12-15 minutes. Remove and set aside to cool for 5-10 minutes.
In the meantime place coconut in a food processor and process until it turns into butter, scraping down sides as needed (10 minutes]. Scoop into a dish and set aside.
Place cooled almonds in the food processor and process until it turns into butter, scraping down the sides as needed (about 8-10 minutes]. Then add in the coconut (reserving some if you prefer a less pronounced coconut flavor]. Process to combine, add sea salt and vanilla and process once more.
The mixture will be warm at this point so you can add in the chocolate to let it melt and fully combine, or you can wait until the spread cools to keep a chunkier chocolate texture.
Stir chocolate to combine and then place in glass jar or Tupperwear for storing. Store at room temperature so it does not solidify. However, if storing for more than 2 weeks, store in the refrigerator and bring to room temperature before use.
Butternut Squash Gnocchi With Whiskey Cream Sauce


Ingredients:
parmesan cheese, nutmeg, salt, pepper, eggs, flour, flour, butter, flour, shallots, garlic, Bourbon, heavy cream, fresh thyme leave

Directions:
Preheat the oven to 450 degrees F. Cut the squach in half. Remove the seeds and lay on a oiled, rimmed baking sheets. Roast the squash until soft—30-40 minutes.
Scoop the flesh of the squash out and place it in the food processor. Puree until completely smooth.
Mix the pureed squash with parmesan cheese, nutmeg, salt, pepper and eggs. Then add the flour into the mixture and work together by hand. It will be very sticky.
Once smooth, flour a work surface and a large piece of parchment paper. Flour your hands and grab a handful of dough. Roll into a long strip, about ½ inch wide. Cut the strip into ½ pieces.
~This is the tricky part~ Place each piece in the palm of your hand (or on the cutting board] and gently roll with a fork to create ridges. Place each piece on the floured parchment paper and repeat with the rest of the dough.
Bring a large pot of water to boil. Boil half the gnocchi, then remove and repeat. With each batch, boil until all the gnocchi floats—about 5 minutes.
Meanwhile, heat another large skillet over medium heat. Add the butter and flour, whisk until smooth.
Then add the shallots and garlic. Saute for 3 minutes.
Add the bourbon and chicken stock.
Whisk and raise heat. Bring the sauce to a boil. Allow the sauce to reduce down to a thin gravy-like consistency. Then lower the heat to medium-low and add the cream. Salt and pepper to taste—usually about 1 teaspoons of salt.
Once the gnocchi are finished cooking, remove them with a skimmer and place them directly into the cream sauce. Stir to coat.
Serve the gnocchi warm and garnish with fresh thyme leaves!
*If the cream sauce thickens too much, add a little water from the gnocchi pot to thin it out!
Avocado Tacos
Category: world-cuisine
By Karyn Ulriksen

These savory tacos are quick and easy.

Ingredients:
3  avocados - peeled, pitted, and mashed
¼ cup onions, diced
¼ teaspoon garlic salt
12 (6 inch) corn tortillas
1 bunch fresh cilantro leaves, finely chopped
jalapeno pepper sauce, to taste

Directions:
Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, mix avocados, onions, and garlic salt. Arrange corn tortillas in a single layer on a large baking sheet, and place in the preheated oven 2 to 5 minutes, until heated through. Spread tortillas with the avocado mixture. Garnish with cilantro and sprinkle with jalapeno pepper sauce.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 6 servings

Calories: 279.2
Fat: 16.3 g
Saturated fat: 2.4 g
Carbohydrates: 32.8 g
Sugars: 1.5 g
Dietary fiber: 10.4 g
Protein: 5.3 g
Sodium: 110.5 mg
Wild Rice/Chilies/Chicken Dish


Ingredients:
ground chicken, turkey, green chilies, cumin, salt, pepper, onion, red bell pepper, flour, chicken broth, frozen corn, evaporated milk, monterey jack cheese

Directions:
Preheat oven to 350°F.
Place wild rice in 2-quart casserole, buttered.
In large skillet, brown ground chicken/turkey; adding chilies and seasonings; drain fat.
Add this to casserole.
In same skillet, lightly sauté onion and red pepper in oil.
Add flour, stirring until bubbly.
Gradually stir in broth.
Add corn; heat through.
Stir in milk.
Add mixture to casserole.
Toss all ingredients.
Add 1 1/2 cups of the cheese; toss lightly.
Sprinkle remaining cheese on top.
Cover; bake until heated through, approx 30 minutes.
Remove cover; bake 5 minutes longer.
Caramel Apple Pie Cupcakes


Ingredients:
butter, sugar, eggs, vanilla extract, baking powder, all-purpose flour, milk, butter, ground cinnamon, ground nutmeg, sugar, apples, salt

Directions:
Preheat oven to 375 degrees.
Make the cupcake batter.  In a large bowl, cream together the butter and sugar.  Add the eggs one at a time.  Stir in the vanilla and baking powder.
Add the flour and milk in batches, starting with flour and ending with flour.  Stir until the batter is smooth and silky.
Fill paper-lined muffin tins with the batter 3/4 full.
Bake for 18 to 20 minutes.  Allow to cool completely before decorating.
While the cupcakes are cooling, make the apple pie filling.  Heat the butter in a large skillet over medium-high heat.  Stir in the cinnamon, nutmeg and sugar.  Cook until the mixture begins to bubble, about 1 minute.
Lower the heat to medium.  Stir in the apples and salt.  Cook and stir occasionally until the apples are tender, about 10 minutes.  Remove from the heat and cool.
Assemble the cupcakes.  Using a paring knife, cut out the middle of each cupcake using the coning method.
Spoon the apple mixture into each cupcake and drizzle caramel over all.
Top with whipped cream and decorate.
Enjoy!
Roasted Asparagus With Mushrooms


Ingredients:
asparagus, olive oil, garlic clove

Directions:
"Heat oven to 425.  Toss the asparagus and mushrooms in a food storage bag with the olive oil and garlic until well coated.  Spread out in a large baking dish.  Sprinkle liberally with salt and pepper.  Bake 15-20 minutes, until tender and lightly browned."
Barb's Pumpkin Chocolate Chip Muffins
Category: bread
By Barb

They may sound a little weird, but if you decide to use some good semi-sweet chips, they turn out mighty tasty. You may substitute walnuts for the chocolate chips if you wish.

Ingredients:
3 ⅓ cups all-purpose flour
2 teaspoons baking soda
3 cups white sugar
1 teaspoon salt
1 teaspoon ground nutmeg
2 cups canned pumpkin puree
4  eggs, beaten
⅔ cup water
1 cup semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners. In a large bowl, stir together flour, baking soda, sugar, salt and nutmeg. In a separate bowl, beat together pumpkin, eggs and water. Stir pumpkin mixture into flour mixture; beat until well blended. Fold in chocolate chips. Bake in preheated oven for 30 minutes, until a toothpick inserted into center of a muffin comes out clean.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 2 dozen

Calories: 213
Fat: 3.2 g
Saturated fat: 1.6 g
Carbohydrates: 44.4 g
Sugars: 29.6 g
Dietary fiber: 1.5 g
Protein: 3.4 g
Cholesterol: 31 mg
Sodium: 263.8 mg
Easy Tasty Roasted Red Pepper Soup


Ingredients:
olive oil, onion, shallots, carrot, garlic cloves, fresh basil, chicken broth, water, potato, tomato paste, harissa, brown sugar, sour cream

Directions:
.Heat 1 tablespoon of oil in a heavy large pot over medium-high heat. Add the onions, carrots, garlic and saute until the onions are translucent, about 5 minutes.
.Add the broth, bell peppers, potato and sugar. Bring to a simmer over high heat.
.Decrease the heat to medium-low. Partially cover and simmer until the potatoes are very tender, stirring occasionally, about 30 minutes. Cool the soup slightly.
.Using an immersion hand blender, puree the soup in the pot until it is smooth. Season the soup, to taste, with salt and pepper and Hasissa.
.Ladle the soup into bowls. Drizzle with sour cream. Sprinkle with a few croutons for a change.
Mashed Potatoes With Caramelized Onions & Horseradish


Ingredients:
russet potatoes, unsalted butter, unsalted margarine, fresh garlic, heavy cream, salt, fresh ground black pepper, fresh parsley leaves, butter, margarine

Directions:
Preheat oven to 325°F.
Place potatoes in large saucepan with salted cold water to cover and bring to boil over high heat.
Cook till tender, about 10 minutes.
Drain well.
Scatter on a baking sheet & let cool for several minutes.
Place in oven to dry out, about 5 minutes.
Press potatoes through a ricer or mash with a potato masher.
Heat 1 tablespoon of butter in a large saucepan until it gets light brown; add minced garlic & cook quickly until pale gold.(about 50- 60 seconds].
Add cream, onions(if using], horseradish(if using], and season with salt and pepper and bring to a boil.
Reduce heat to low beating potatoes with large whisk.
Add remaining butter or margarine by tablespoonsful stirring vigorously after each addition.
Taste for seasoning, if necessary, add salt and pepper, again.
Serve warm.
Caramelized Onions:
Cook onions in butter in large saute pan over medium-high heat, 8-10 minutes or until golden brown, stirring frequently.
Remove onions with slotted spoon and add to the cream mixture.
Spinach & Brie Puffs


Ingredients:
fresh spinach, egg, nutmeg, puff pastry, parmesan cheese

Directions:
Preheat the oven 220oC/425oF/gas mark7.
Put the spinach in a bowl; stir in half the beaten egg and the nutmeg.
Season to taste with salt and pepper.
Make the puff pastry.
Trim to a square, and then cut into four equal squares.
Divide the spinach equally between the squares, spreading it diagonally over one half.
of each and leaving a space from the edge.
Top the squares with Brie slices, dividing them equally between the 4 squares.
Brush the edges of the pastry with the remaining beaten egg, and then fold the pastry over to form a.
triangle and enclose the filling.
Press the edges firmly together to seal them.
Brush the tops with beaten egg, and then use a sharp knife to make 2 small slits to allow the steam to escape.
Sprinkle over the parmesan cheese.
Dampen a baking tray and carefully transfer the triangles on to it.
Bake in the oven for about 10 minutes, until the pastry is golden.
Serve the puffs hot or cold.
Puerto Rican Plantain Lasagna


Ingredients:
plantains, yellow onion, green pepper, tomato sauce, monterey jack cheese, cheddar cheese, eggs, milk, salt

Directions:
Preheat oven to 450°F.
Coat a large baking pan with cooking spray.
Arrange cut plantains into a single layer. Lightly salt and coat with cooking spray. The salt will bring out the sweet flavor of the plantains.
Bake for 7 minutes on each side, or until plantains are golden brown and very tender.
Once done, set aside to be used later to layer the lasagna.
Lower the oven temperature to 350°F.
Heat oil in a large saucepot over a medium high flame. Add onions; sauté until onions are tender. Add pepper and stir for another few minutes until peppers soften.
Add the Soy Chorizo and 1-cup tomato sauce to the mixture and stir well. Reduce heat to a medium flame and simmer covered for another 5-7 minutes.
To assemble Pastelon:  In a 13 x 9 x 2-inch baking pan, spread remaining ¼ cup tomato sauce. Then layer with plantains. Spread chorizo mixture on top of plantains. Layer with a handful of cheese. Repeat layers until the last layer is cheese. You will most likely get three layers.
In a separate bowl, thoroughly beat eggs with milk. Pour evenly over the Pastelón.  Let sit for a minute allowing the egg mixture to soak inches  Top off with just a bit more cheese.
Cover and bake for 20 minutes. Remove cover and let bake another 7 minutes.
Rice Wine Recipe / Homemade Fermented Rice Wine


Ingredients:
raw rice, raisins, sugar, instant yeast, lemon juice, water

Directions:
Wash and rinse rice and black raisins and keep it aside.
Take a clean big ceramic jar or a glass jar. Add in all ingredients, rice, raisins, sugar followed by water. Stir it well with a wooden ladle.
Next add in yeast and lemon juice and mix well.
Cover the jar with its lid.
Everyday stir it well for 2 minutes in morning and evening.
Do it for the next eighteen days.
On the 19th day open the jar and filter it (you can use a muslin cloth, I didn’t use] to a clean big bowl.
Wash the jar and allow it for pat drying.
Transfer the filtered content to the jar back and close the lid. Keep it for another week.
You can see the colour changing from the next day onwards.
After the said period, transfer it to clean bottles and you can start using it.
The rice wine is ready to serve.
Instant Pot® Beef Bone Broth
Category: soups-stews-and-chili
By Bren

Don't toss those beef bones. Freeze them, and when you have 2 pounds make beef broth using your Instant Pot® with minimal prep!

Ingredients:
cooking spray
2 pounds frozen beef bones
2  carrots, chopped
2 stalks chopped celery
1 medium onion, quartered
5 cloves garlic, whole
2  bay leaves
1 tablespoon apple cider vinegar
1 teaspoon sea salt
10  whole black peppercorns
6 cups boiling water

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray. Place beef bones, carrots, celery, onion, and garlic on the prepared baking sheet. Roast in the preheated oven until browned, about 45 minutes. Scrape roasted bones and vegetables into a multi-functional pressure cooker (such as Instant Pot®). Add bay leaves, apple cider vinegar, sea salt, peppercorns, and boiling water. Close and lock the lid. Select Manual pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove bones and vegetables and discard. Line a strainer with cheesecloth and set over a large bowl. Pour broth through strainer and discard solids. Allow broth to cool. Remove and discard fat layer.

Prep time: 5 mins
Cook time: 2 hrs 55 mins
Total time: 3 hrs 10 mins
Yields: 8 servings

Calories: 21
Fat: 0.1 g
Carbohydrates: 4.8 g
Sugars: 1.6 g
Dietary fiber: 1.3 g
Protein: 0.6 g
Sodium: 247.7 mg
Corn and Bacon Filo Tart  from New Zealand


Ingredients:
bacon, phyllo pastry sheets, corn, parmesan cheese, parsley, eggs

Directions:
Preheat oven to 180°C degree oven.
Sauté bacon in a small frying pan until bacon is cooked and set aside.
Spray or brush a 25cm pie dish with a little oil.
Spray the halved sheets of filo pastry with oil and place in the pie dish overlapping evenly to cover the base and sides of the dish.
Scatter the cooked bacon and Corn into the filo lined pie dish and sprinkle with the cheese and parsley.
Beat the eggs and milk together, season well and pour over the corn and bacon.
Bake for 30-35 minutes until the egg custard is set and top is golden.
Allow to stand for 5 minutes.before serving.