xiaoxl/recipe_data huggingface dataset:
Grandma's Chicken and Black Bean Chili
Category: soups-stews-and-chili
By kmpelham

This is my grandmother's recipe for chili and the only one I make for my family now since we all love it so much. This recipe is great after it has sat overnight in the fridge as well. The flavors blend nicely over time. Garnish with shredded cheese or other ingredients to you're liking.

Ingredients:
2 tablespoons olive oil
1 large onion, chopped
3 (15 ounce) cans black beans, rinsed and drained
2 (14.5 ounce) cans diced tomatoes
2 (5 ounce) cans chicken, drained
2 (1.25 ounce) packages chili seasoning mix
1 teaspoon ground cumin
salt and ground black pepper to taste

Directions:
Heat the olive oil in a large pot over medium heat. Cook and stir onion in hot oil until soft. Stir black beans, diced tomatoes, chicken, chili seasoning, cumin, salt, and pepper through the onion, breaking up large pieces of chicken until shredded; bring to a boil, reduce heat to medium low, and cook at a simmer until hot, about 15 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 379.7
Fat: 10 g
Saturated fat: 1.8 g
Carbohydrates: 48 g
Sugars: 6.4 g
Dietary fiber: 17.7 g
Protein: 26.5 g
Cholesterol: 29.3 mg
Sodium: 2376.6 mg
Raspberry Marmalade Vinaigrette


Ingredients:
raspberry vinegar, orange marmalade, olive oil, fresh cilantro, shallot, salt, ground black pepper, raspberries

Directions:
Gently whisk all ingredients in medium bowl., Pour on salad moments before serving and top with raspberry garnish.
Pumpkin Almond Mini Muffins
Category: bread
By Sabrina Sperry

If you enjoy pumpkin, you will love these mini muffins. Perfect for popping in your mouth and just the right size for kids!

Ingredients:
canola oil cooking spray
1 ½ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground allspice
1 cup white sugar
¼ cup packed brown sugar
4  eggs
1 teaspoon vanilla extract
¾ cup pumpkin puree
¾ cup coconut oil
¼ cup sliced almonds
¼ cup confectioners' sugar

Directions:
Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray or line with paper liners. Whisk flour, baking soda, cinnamon, baking powder, salt, ginger, cloves, and allspice together in a bowl. Beat white sugar, brown sugar, eggs, and vanilla extract together in a separate bowl using an electric mixer until well blended; beat in pumpkin and coconut oil until just combined. Stir flour mixture into pumpkin mixture until batter is well mixed. Pour batter into the prepared muffin cups, filling 1/4-inch from the top; sprinkle with almond slices. Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, about 11 minutes. Cool muffins in the pans for 2 minutes before transferring to a wire rack. Cool muffins for 5 minutes on rack; sift confectioners' sugar over muffins.

Prep time: 15 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 36 mini muffins

Calories: 311.9
Fat: 16.9 g
Saturated fat: 13.1 g
Carbohydrates: 37.7 g
Sugars: 24.4 g
Dietary fiber: 1.2 g
Protein: 4.3 g
Cholesterol: 62 mg
Sodium: 284.1 mg
Maine Lobster Lasagna
Category: seafood
By Shelak

I made up this recipe because my hubby wanted to try a lasagna made with lobster meat.  I combine tender steamed Maine lobster chunks in between pasta, jarred or homemade Alfredo Sauce and fresh spinach and ricotta, Cheddar and Parmesan cheeses. Serve with a tossed garden salad and oven toasted garlic bread.

Ingredients:
1 (15 ounce) container ricotta cheese
2  eggs
2 cups shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
1 medium onion, minced
1 tablespoon minced garlic
2 tablespoons chopped fresh parsley
1 teaspoon freshly ground black pepper
2 (16 ounce) jars Alfredo pasta sauce
16  no-boil lasagna noodles
2 pounds cooked and cubed lobster meat
1 (10 ounce) package baby spinach leaves

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish. In a large bowl, stir together the ricotta cheese, eggs, half of the Cheddar, half of the mozzarella cheese and half of the Parmesan cheese. Mix in the onion, garlic, parsley and pepper. Spread 1 1/2 cups of   in the bottom of the prepared baking dish. Top with a layer of lasagna noodles. Arrange 1/3 of the lobster meat over the noodles, cover with 1/3 of the ricotta cheese mixture, then 1/3 of the spinach and then another layer of Alfredo sauce. Repeat this process two more times ending with sauce on top. Sprinkle the remainder of the Cheddar, mozzarella and Parmesan cheeses over the top. Give the whole pan a gentle shake to get everything settled in. Bake, covered loosely with aluminum foil, for 45 minutes in the preheated oven. Remove the foil and continue baking for an additional 10 minutes or until the top is browned. Let stand for 10 minutes before serving.

Prep time: 1 hr
Cook time: 55 mins
Total time: 1 hr 55 mins
Yields: 12 servings

Calories: 553
Fat: 36.5 g
Saturated fat: 17 g
Carbohydrates: 20.4 g
Sugars: 3.8 g
Dietary fiber: 1.2 g
Protein: 36.8 g
Cholesterol: 159.9 mg
Sodium: 1376.4 mg
Spinach Salad With Fresh Summer Berries


Ingredients:
fresh spinach, blueberries, strawberry, red onion, pecans, rice vinegar, honey, curry, Dijon mustard

Directions:
Wash spinach and spin dry. Add blueberries, strawberries, and onion. Mix gently.
Whisk together the dressing ingredients. Pour over the salad just before serving. Sprinkle with the chopped pecans.
Spanakopita Egg Bites


Ingredients:
water, Egg Beaters egg substitute, scallion, of fresh mint, fresh dill, garlic cloves, fresh lemon zest, fresh lemon juice, ground nutmeg, salt, ground pepper, cayenne

Directions:
Place spinach and water in large microwave-safe bowl. Cover bowl with large dinner plate. Microwave on high power until spinach is wilted and decreased in volume by half, about 4 minutes. Using potholders, remove bowl from microwave and keep covered, 1 minute. Carefully remove plate and transfer spinach to colander set in sink. Using back of rubber spatula, gently press spinach against colander to release excess liquid. Transfer spinach to cutting board and chop finely. Transfer spinach to clean kitchen towel and squeeze to remove excess water. Place drained spinach in large bowl.
Add remaining filling ingredients and mix until thoroughly combined. (Filling can be made up to 24 hours in advance and stored in the refrigerator.] Grease 24 cup mini muffin pan. Carefully fill each mini-muffin cup with filling. You will have just enough filling to fill all the cups.
Bake at 350 degrees for 25-30 minutes. Check at 25 minutes with toothpick. If it comes out clean then the bites are finished.
Remove each bite from the muffin tin using a small spoon and cool on a cooling rack. Bites can be frozen and reheated later.
Baby Tarts of Blue Cheese (German and Vegetarian)


Ingredients:
leeks, canola oil, sauerkraut, blue cheese, caraway seed, egg, milk

Directions:
Roll pastry to the thickness of a coin. Cut six 12-cm (5-in] rounds & fit into six 10-cm (4-in] tartlet tins or Yorkshire pudding tins. Press the dough rounds well into the sides to make sure they come up beyond the tin edges to allow for shrinkage.
Line tart cases w/foil, fill w/baking beans or dried lentils & chill for 20 minutes.
Saute leeks in oil for 5 min till softened & set aside to cool. Preheat oven to Gas Mark 6 (200C or 400F].
Bake tart cases for 10 minutes. Then remove foil & beans (or lentils] & bake for another 5 minutes. Reduce oven temp to Gas Mark 4 (180C or 350F].
Divide leeks + sauerkraut among the tart cases, drop in the crumbled or diced cheese & sprinkle w/the caraway or cumin seeds.
Beat the egg, yolks + milk & pour into the tarts, forking the mixtures to distribute well.
Return to the oven & bake for 20 min till risen & golden brown. Cool slightly b4 removing from the tins & serve warm.
Two Bean Salad


Ingredients:
red radish, zucchini, red onion, salt, cider vinegar, sugar, olive oil, garbanzo beans, chickpeas, dried tarragon

Directions:
Cook haricots vert or string beans in boiling, salted water until crisp tender, about 5 minutes. Drain and run under cold water to stop cooking. Cut into 1 1/2 inch - 2 inch pieces, if desired; set aside.
Combine the red radish, red onion, and red pepper (hey, all the red stuff!] and sprinkle with the salt. Stir to combine. Strain for 30 minutes over a.
bowl or into the sink (liquid is discarded]. After the 30 minutes, rinse under cold water and shake the strainer a few times to lose some of that water. Let drain another 5 minutes or so.
Meanwhile, heat cider vinegar and sugar in a small saucepan, over medium heat just until sugar is dissolved. Add oil and stir; set aside.
In a large bowl, combine garbanzo beans, zucchini, and drained and strained vegetables.  Pour vinegar mixture over and mix.
Cover and refrigerate overnight.  In the morning stir and recover.  It will be ready by lunchtime!
T.g.i. Friday's Frozen Key Lime


Ingredients:
light rum, lime juice, sugar, vanilla ice cream

Directions:
Garnish: aerosol whipping creamand lime wheel.
Combine ingredients in blender, blend until smooth. Serve in a tall specialty glass.
Servings: 1.
French Onion Soup by Kelsey Nixon


Ingredients:
unsalted butter, yellow onions, fresh thyme, kosher salt, fresh ground black pepper, flour, dry white wine, low sodium beef broth, low sodium chicken broth, gruyere cheese

Directions:
In a large heavy-bottom pot, melt the butter over low heat. Add the sliced onions, thyme, salt, and pepper and continue to cook, stirring occasionally until the onions become a deep golden brown and very soft, about 30 minutes.
Add the flour and cook for 1 to 2 minutes. Add the white wine and scrape up any dry bits on the bottom of the pan, increasing the heat to a boil for 2 to 3 minutes. Add the beef stock, and the chicken stock, and allow the soup to simmer for an additional 30 minutes as the flavors develop. Season the soup generously with salt, and pepper, to taste.
Preheat the oven to broil, or turn on the broiler. Arrange the ciabatta cubes on a baking sheet and toast until crispy, about 3 to 5 minutes.
Remove the thyme sprigs and pour the soup into 4 to 6 oven-safe crocks or bowls. Top with the toasted ciabatta cubes and a generous amount of grated Gruyere.
Place the crocks or bowls under the broiler for 3 to 5 minutes, or until the cheese is melted and begins to brown.
Heath Bar Cake


Ingredients:
cocoa powder, confectioners' sugar

Directions:
Bake angel food cake as directed on box. Let cool upside down.
To make frosting, in electric mixer, mix whipping cream until soft peaks form.Slowly add confectioners' sugar and cocoa powder. Once medium peaks form, remove from stand mixer and fold in Heath Bar crumbles.
Note: I suggest taste testing the frosting after sugar and cocoa are added. Sweetness can be altered based on your preferences, but note that Heath bar crumbles will add some additional sweetness to frosting.
Banana Split Cottage Cheese Salad


Ingredients:
low fat cottage cheese, pineapple chunks, Cool Whip Lite, pecans, banana, fresh strawberries

Directions:
Drain pineapple. Toss banana in a little lemon juice to prevent browning if you like.
In a large bowl, combine cottage cheese, drained pineapple and dry gelatin. Fold in Cool Whip. Add pecans, bananas and strawberries. Mix gently to combine. Cover and refrigerate until ready to serve.
I sometimes add a handful of sweetened dried cranberries.  I also don't worry too much about the measurements of the banana and strawberry, tossing in more or less to suite my taste.
3 Ingredient Individual Quinoa Pizza Crust (No Soaking!)


Ingredients:
quinoa, water, all-purpose flour, olive oil, canola oil

Directions:
Preheat your oven to 425 degrees.
Place the quinoa and water into a small saucepan, adding a dash of salt and bring to a boil.
Once boiling, reduce heat to a simmer. Cover, and simmer approximately 15 minutes or until the quinoa is soft and fluffy. **IMPORTANT:** You should not let the quinoa absorb ALL of the water, there should be a couple teaspoons left, although the quinoa will be cooked.
In a small mixing bowl, combine the warm cooked quinoa, its liquid (should not be more than a tablespoon], the oil, and the flour. Mush it all together with your hands until a dough like texture is achieved.
(At this point, you can add any seasonings to the dough you would like. I used cheese, garlic powder, onion powder, basil, oregano, dill, and a bit of sriacha. You may omit this step but your crust won't have as much flavor!].
Line a baking sheet with parchment paper and shape the dough on it into a circle. The crust should be 1 cm thick and yield one pizza about 6 inches in diameter.
Bake ten minutes, flip, and bake ten more minutes. You want to keep flipping the pizza so both sides are evenly crisped, however long that takes. If you don't do this correctly, the pizza will be "wet". Do not add your toppings until the crust is crisped on both sides!
Remove from the oven and remove the parchment from the pan. Now you can add your toppings to your pizza. Return it to the pan (no parchment], and bake it for about 10 more minutes, or until everything looks crisp and melted.
Remove from the oven again, cut into pieces, and enjoy!
Turkey Enchilada Pie Weight Watchers


Ingredients:
lean ground turkey, onion, chili powder, all-purpose flour, skim milk, ground cumin, wheat flour tortillas, tomatoes, low-fat cheddar cheese

Directions:
Preheat oven to 350°F Coat a large skillet with cooking spray. Heat skillet over medium heat. Place turkey, onion and chili powder in skillet and cook until turkey is browned, stirring occasionally to break up meat, about 8 minutes. Remove turkey mixture from skillet and set aside.
Place skillet over medium-high heat and add flour. Gradually add milk, stirring with a whisk until blended. Bring to a boil and then reduce heat to medium; simmer until thickened, about 2 minutes.
Remove skillet from heat; stir in turkey mixture, jalapenos and cumin.
Wrap tortillas in damp paper towels and microwave on HIGH until softened, about 15 seconds. Place 1 tortilla in bottom of a 9-inch pie plate. Spread 1/3 of turkey mixture over tortilla. Spoon 1 cup of tomato on top and sprinkle with 4 tablespoons (1/4 cup] of cheese. Repeat layers with remaining ingredients ending up with 2 tablespoons of cheese.
Cover pie plate with aluminum foil and cook until cheese melts and filling is warmed through, about 15 minutes. Let stand, covered, 2 minutes before cutting into 6 wedges.
Notes.
Spicy Curried Lentil Stew With Cashew Nuts


Ingredients:
olive oil, onions, garlic cloves, curry powder, ground cumin, ground coriander, turmeric, tomatoes, brown lentils, cinnamon sticks, cardamom pods, cashew nuts, zucchini, fresh cilantro, salt, fresh ground pepper

Directions:
Heat oil in medium skillet over medium-high heat. Add onions, garlic and jalapeno and cook, stirring frequently, for three minutes or until onion is translucent. Stir in curry powder, cumin, coriander and turmeric. Cook, stirring constantly, for one minute. Scrape mixture into the slow cooker.
Add tomatoes, lentils, stock, cinnamon sticks and cardamom pods to the slow cooker. Cook on low for three to five hours or on high for 1 1/2 to two hours or until lentils are almost soft.
While lentils are cooking, preheat the oven to 350 degrees. Toast cashew nuts in a single layer on a baking sheet for 5 to 7 minutes or until lightly browned. Set aside.
If cooking on low, raise the heat to high. Remove and discard cinnamon sticks and cardamom pods, and add zucchini and cilantro to the slow cooker. Cook for 30 to 45 minutes or until zucchini is tender. Season with salt and pepper, and serve immediately over rice.
Chicken Stuffed Shells


Ingredients:
jumbo pasta shells, parmesan cheese, fresh parsley leaves

Directions:
Preheat oven to 400 degrees F.
Grease a 13 x 9 baking pan and coat bottom with 1 cup marinara sauce.
Cook shells according to package directions.
Drain in colander; cool under gently running cool water.
In a separate bowl, combine chicken, cheese, parsley, salt and pepper.
Stuff chicken mixture into shells.
Arrange shells in pan and drizzle with remaining sauce.
Cover snugly with foil and bake 30 to 35 minutes.
Banana Bread - Quick Bread for Machines
Category: breakfast-and-brunch
By Dee

A quick banana bread for the bread machine. Use the DOUGH setting for mixing, then BAKE with the control set to light.

Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¾ cup white sugar
3 tablespoons vegetable oil
2  eggs
2  bananas, peeled and halved lengthwise

Directions:
Place ingredients in the pan of the bread machine. Select the Dough setting, and press Start. Mix the bread for 3 to 5 minutes until the bananas are mashed and all ingredients are thoroughly combined. If necessary, use a rubber spatula to push the dough from the sides of the bread pan. When 3 to 5 minutes have passed on the clock display, press Stop. Do not continue mixing. Smooth out the top of the loaf with the rubber spatula. Select the Bake setting, and press Start. The Bake cycle time may vary with machines, but should be about 50 minutes. To test the bread for doneness, insert a toothpick into the center top. Remove the toothpick. If the bread is done, the toothpick will come out clean. If there is batter on the toothpick, reset the machine on Bake and continue to bake an additional 10 to 15 minutes. Test again with the toothpick to ensure the bread is completely baked. Remove the pan from the machine, but allow the bread to remain in the pan for 10 minutes. Remove the bread to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 15 mins
Yields: 1 1-pound loaf

Calories: 221.1
Fat: 5.4 g
Saturated fat: 0.9 g
Carbohydrates: 39.7 g
Sugars: 18 g
Dietary fiber: 1.3 g
Protein: 4.1 g
Cholesterol: 37.2 mg
Sodium: 126.4 mg
Roasted Holiday Pecans


Ingredients:
pecan halves, butter, Worcestershire sauce, Tabasco sauce, ground black pepper, salt

Directions:
Preheat oven to 300 degrees F., Place pecans on foil-lined shallow baking pan., Combine other ingredients and pour over pecans., Stir well., Bake for 25 to 30 minutes, stirring occasionally during baking., Drain on paper towels., Store in air tight containers.
Hidden Valley ® Glazed Baby Carrots


Ingredients:
light brown sugar, unsalted butter

Directions:
In a small bowl, mix the brown sugar together with the Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix.
In a large skillet, melt the butter together with the sugar mixture for 3 to 5 minutes over a medium heat or until bubbly.
Add the carrots and let cook covered for 7 to 10 minutes or until the carrots have softened slightly.
Pasta Sauce Delicioso


Ingredients:
crushed tomatoes, tomato sauce, extra virgin olive oil, onion, bay leaf, dried oregano, dried basil, garlic cloves, fresh ground black pepper, red wine vinegar

Directions:
In a large saucepan/pot, on medium high burner, slowly bring all ingredients (except the vinegar] to a boil, then set burner on medium low.
Simmer the sauce COVERED for 1/2 hour, stirring occasionally.
Simmer for another 1/2 hour UNCOVERED, stirring occasionally.
Add and stir in the vinegar 5 minutes before done.
Remove the bay leaf.
Unused sauce can be frozen.
Note: This sauce is a bit on the tart side.  If you prefer a sweeter sauce, gradually stir in sugar to taste until it is to your liking.
Candied Yams
Category: side-dish
By LORIEANN29

This is a simple and quick way to enjoy a Thanksgiving favorite! Canned yams or sweet potatoes may be used.

Ingredients:
1 (29 ounce) can sweet potatoes
¼ cup butter, cut into pieces
½ cup brown sugar
1 ½ cups miniature marshmallows

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place sweet potatoes in a medium baking dish. Distribute butter pieces evenly over the sweet potatoes. Sprinkle with brown sugar. Layer with miniature marshmallows. Bake in the preheated oven 25 minutes, or until sweet potatoes are tender and marshmallows have melted.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 281.5
Fat: 7.9 g
Saturated fat: 4.9 g
Carbohydrates: 50.7 g
Sugars: 25.6 g
Dietary fiber: 2.4 g
Protein: 2.3 g
Cholesterol: 20.3 mg
Sodium: 145.2 mg
Easy Strawberry & Banana Milkshake


Ingredients:
banana, vanilla ice cream, strawberry ice cream, sugar, milk

Directions:
Chop banana., Put all ingredients in a blender., Blend for 35 seconds or until it's of the right consistency., Enjoy!
Waffles W/ Wheat Flour


Ingredients:
1% low-fat milk, eggs, white flour, wheat flour, baking powder, sugar, salt

Directions:
"Combine milk, oil, and eggs in a medium bowl.  In a separate bowl, stir together the dry ingredients.  Add the dry ingredients to the liquid ones.  Whisk to combine.  Pour about 1/2 cup batter onto the center of the waffle grid.  Cook until done, about 4 minutes."
Fried Bologna-Cheese Sandwich


Ingredients:
American cheese, provolone cheese

Directions:
"Place one slice of buttered bread, butter-side down, in a skillet on medium heat. Lay American cheese, bologna and provolone cheese, and top with the remaining bread slice, butter-side up. Cook covered until lightly browned. Flip and cook covered on other side until lightly browned."
Orange Cinnamon Chocolate Chip Cookies


Ingredients:
unsalted butter, granulated sugar, brown sugar, eggs, orange zest, vanilla extract, all-purpose flour, baking soda, ground cinnamon, salt, walnuts

Directions:
In a large bowl, cream butter & both sugars until light & fluffy.
Beat in eggs, orange zest & vanilla.
In another bowl, whisk together flour, baking soda, cinnamon & salt, then gradualy add to creamed mixture & mix well.
Stir in chips & walnuts, then cover & chill 2 hours or until easy to handle.
Preheat oven to 350 degrees F & lightly grease several cookie sheets.
When dough has chilled, on a lightly floured surface, roll out dough to 1/2-inch thick.
Cut with lightly floured 3-inch round cookie cutter.
Place 1 inch apart on prepared cookie sheets.
Bake 12-14 minutes or until lightly browned.
Remove to wire rack to cool.