xiaoxl/recipe_data huggingface dataset:
Jalapeno Cheese Puffs
Category: appetizers-and-snacks
By Rebecca Swift

If you like jalapeno poppers, you will love these fried wontons stuffed with cheese and jalapeno!

Ingredients:
1 (8 ounce) package cream cheese, softened
1 cup shredded Monterey Jack cheese
1 (4 ounce) can diced jalapeno peppers
2 cloves garlic, pressed
3  green onions, diced
1 (16 ounce) package wonton wrappers
1 quart vegetable oil for frying

Directions:
In a medium bowl, mix the cream cheese, Monterey Jack cheese, jalapeno peppers, garlic and green onions. Fill wonton wrappers with approximately 1 teaspoon cream cheese mixture each. Fold wrappers into triangles and press the edges with a moistened fork to seal. In a large, deep skillet, heat the oil over medium high heat. Drop 4 wontons at a time into the oil and quickly fry, turning once. Remove when golden brown and drain on paper towels.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 15 servings

Calories: 222.6
Fat: 13.9 g
Saturated fat: 5.5 g
Carbohydrates: 18.4 g
Sugars: 0.3 g
Dietary fiber: 0.8 g
Protein: 6 g
Cholesterol: 25.8 mg
Sodium: 380.7 mg
Elizabeth's Extreme Chocolate Lover's Cake
Category: desserts
By ELIZABETHBH

If you are a chocolate lover, you're gonna LOVE this!! The best chocolate cake I've ever concocted!  The ganache and cream cheese chocolate buttercream frosting are absolutely decadent! Serve with fresh raspberries, if desired.

Ingredients:
2 ¼ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
6 (1 ounce) squares unsweetened chocolate, chopped
½ cup unsalted butter
2 ½ cups dark brown sugar
3  eggs
1 ½ teaspoons vanilla extract
1 cup sour cream
1 cup water
6 (1 ounce) squares unsweetened chocolate, chopped
¼ cup unsalted butter
1  egg yolk
4 cups confectioners' sugar
2 tablespoons vanilla extract
2 tablespoons heavy cream
1 (8 ounce) package cream cheese, softened
2 cups bittersweet chocolate chips
1 cup heavy cream

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch pans. Sift together the flour, baking soda and salt. Set aside. In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 1/2 teaspoons vanilla. Stir in the melted chocolate. Beat in the flour mixture alternately with the sour cream. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Make the Chocolate Buttercream Frosting: In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, whip the butter for about 10 minutes until it is super fluffy, beat in egg yolk. Gradually blend in the confectioners' sugar, alternating with 2 tablespoons vanilla and 2 tablespoons cream, then blend in the melted chocolate. Beat in the softened cream cheese. Make the Ganache:  In a large saucepan, combine chocolate chips and 1 cup heavy cream. Heat, stirring constantly, until chocolate is melted and smooth. Remove from heat and set aside. Assemble the cake:  When cake is completely cooled, cover the bottom cake layer with as much ganache as desired. Refrigerate for 5 minutes, or until ganache has set. Spread frosting over the ganache. Cover with top layer of cake. Frost top and sides with buttercream, and garnish with more ganache.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 1 - 2 layer 9 inch cake

Calories: 759
Fat: 40.7 g
Saturated fat: 24.7 g
Carbohydrates: 100.9 g
Sugars: 64.7 g
Dietary fiber: 4.2 g
Protein: 8.9 g
Cholesterol: 115.2 mg
Sodium: 321.7 mg
Mom's Banana Bread


Ingredients:
shortening, butter, sugar, eggs, bananas, flour, baking soda, salt, black coffee

Directions:
Preheat oven to 350 degrees.  Grease 9x5 loaf pan, set aside.
Mash bananas, set aside.
Cream butter and sugar, then mix in eggs.
Add bananas, mix until just combined.
In a seperate bowl mix together flour, baking soda and salt, stir into the wet ingredients.
Stir in coffee.
Fold in nuts.
Pour into prepared pan.
Bake for one hour, then check with a toothpick, it may need a little bit longer.
Traditional Italian Tiramisu


Ingredients:
mascarpone cheese, granulated sugar, heavy whipping cream, ladyfingers, bittersweet chocolate

Directions:
In a large mixing bowl combine the mascarpone cheese, Frangelico liquor and sugar.
In a separate bowl whip the whipping cream till soft peaks form.
Gently fold mascarpone mixture into the whip cream.
In an 8x8-inch glass serving dish layer 1/2 the ladyfingers tightly on the bottom.
Drizzle 1/2 the espresso over the ladyfingers, trying to saturate them evenly.
Spread 1/2 of the mascarpone mixture on top of the ladyfingers.
Sprinkle 1/2 of the shaved chocolate over the top.
Layer remaining ladyfingers on top of the shaved chocolate.  Again, you are looking to get a nice tight layer.
Drizzle the remaining espresso over the ladyfingers.
Spread the rest of the mascarpone mixture on top of the ladyfingers.  You can either spread it nice and smooth with a spatula OR spread the mixture and create soft peaks for texture and appearance.
Sprinkle the remaining shaved chocolate on top.
Cover with plastic wrap and refrigerate overnight for best results (at least 8 hours].
Enjoy!
Crunchy Snickerdoodle French Toast


Ingredients:
milk, eggs, sugar, ground cinnamon, vanilla

Directions:
Grease 15x10x1 -inch jelly-roll pan.
Combine half & half, eggs, sugar, cinnamon and vanilla.
in shallow bowl; mix well.
Place crushed cereal in another shallow bowl. Dip bread slices in egg mixture then into cereal crumbs. Place into prepared pan. Cover; freeze until firm (1 to 2 hours or overnight].
Heat oven to 425°F Bake uncovered, turning once, for 15 to 20 minutes or until golden brown. Serve with butter and maple syrup, if desired.
*Substitute any cinnamon-flavored cereal or plain flake cereal.
tip:
The amount of egg mixture absorbed when making French toast depends upon the bread being used. Soft bread with an open, porous texture will absorb more liquid and absorb it more quickly than drier bread with a fine texture, Once you've dipped the first 1 or 2 slices, you can determine how long to keep the bread in the egg mixture, so you don't run out of the egg mixture.
Creamy Zucchini Soup


Ingredients:
zucchini, yellow onion, basil, rosemary, nonfat yogurt, ham, ground black pepper, rosemary

Directions:
Combine zucchini, broth, onion, basil, and crushed rosemary in a pot and simmer for 30 minutes.
Puree in a blender until smooth.
Stir in yogurt and season with pepper.
Lay ham overtop.
Garnish with remaining rosemary.
Enjoy!
Pakistani or Desi Style Spicy Chili Chicken


Ingredients:
boneless chicken, tandoori spice mix, lemon juice, curry leaves

Directions:
In a pan add the chicken & stir fry till its half cooked or the water dries up.
Next add 2 tablespoons tandoori spice mix & 2 tablespoons lemon juice & cook on high heat till the chicken is completely done.
Now add the remaining tandoori masala, lemon juice, red food color, & red chili paste. Cook for 5 minutes on high medium heat.
In the end add jalapeno, curry leaves (kari patta] and oil & simmer on medium heat for another 5 minutes.
Your chillie chicken is done. Serve with rice, naan or parathas with chutney, raita & salad.
Potato Cake
Category: breakfast-and-brunch
By Dave Silsby

Potato cakes are great for breakfast. Mashed potato cakes with a cheese surprise in the middle.

Ingredients:
2 cups mashed potatoes
1  egg, beaten
½ cup all-purpose flour
salt to taste
1 pinch garlic salt
1 tablespoon butter
1 cup shredded Cheddar cheese

Directions:
In a medium size mixing bowl combine mashed potatoes, egg, flour, salt (if needed) and garlic salt. Mix well. Melt butter in a large frying pan over a low heat. Drop pancake-size (4 inch circles) lumps of mashed potatoes into the frying pan. Pat to flatten to 1/2 to 1 inch thickness. Sprinkle some cheddar cheese onto the mashed potato cake. Spoon more potato mixture over the cheese. Flip the potato cake over when the bottom is browned (about 10 minutes). Brown the other side (about 10 minutes).

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 2 servings

Calories: 602.7
Fat: 28.5 g
Saturated fat: 16.9 g
Carbohydrates: 61.6 g
Sugars: 3.7 g
Dietary fiber: 4 g
Protein: 24.5 g
Cholesterol: 171.8 mg
Sodium: 1226.3 mg
Wrong Island Iced Tea


Ingredients:
vodka, triple sec, rum, lemon juice

Directions:
"serve over ice in a high ball glass."
Banana Muffins with a Crunch
Category: bread
By HARAJUKUWA

This is a banana muffin with a crunch, with walnuts, granola, and coconut. Very tasty!

Ingredients:
3 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2  eggs, lightly beaten
¾ cup milk
2 teaspoons vanilla extract
1 cup melted butter, cooled
2  bananas, mashed
1  banana, chopped
1 cup granola
1 cup chopped walnuts
1 cup shredded coconut
¼ cup banana chips  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners. In a bowl, mix the flour, sugar, baking powder, baking soda, and salt. Mix in the eggs, milk, vanilla, and butter. Fold in mashed bananas, chopped banana, granola, walnuts, and coconut. Scoop into the prepared muffin cups. Sprinkle with banana chips. Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 24 muffins

Calories: 306
Fat: 15.9 g
Saturated fat: 8.2 g
Carbohydrates: 38.2 g
Sugars: 21.2 g
Dietary fiber: 2.4 g
Protein: 4.5 g
Cholesterol: 36.4 mg
Sodium: 246.2 mg
Rosemary Garlic Roasted Potatoes


Ingredients:
new potatoes, extra virgin olive oil, butter, garlic cloves, dried rosemary

Directions:
Preheat oven to 350°F
Scrub potatoes well and place in medium baking dish.
Dot with butter.
In a small bowl, mix together olive oil, garlic (you can add less if need be] and rosemary.
Pour mixture over potatoes and stir, making sure potatoes are well covered with the oil.
Bake for 1 hour or until roasted and tender, occasionally stirring potatoes to absorb the olive oil.
Hot Chai Chai Chocolate


Ingredients:
skim milk powder, powdered sugar, cocoa powder, brown sugar, instant vanilla pudding, ground cinnamon, instant coffee crystals, ground nutmeg, ground cardamom, ground ginger, ground allspice, ground cloves, ground turmeric, white pepper, miniature marshmallows, chocolate chips

Directions:
Measure all ingredients up to marshmallows into a large bowl.
With a fork, mash/mix the powdered ingredients.
add marshmallows and chocolate chips.
mix.
measure approx.
1/3 cup into cup and add hot water to half fill cup.
(measurement is based on all ingredients being used] stir/blend vigorously.
add hot water to fill cup and stir.
Baked Chicken Thighs Coated With Corn Flake Crumbs
Category: everyday-cooking
By Doug in Manhattan

I like these so much that I make them often. The sriracha scarcely adds any heat at all (mainly flavor), so don't worry about spiciness. For overall crispiness, I usually bake the thighs on a baking rack that's been placed over a foil-lined half-sheet pan. And don't omit the sugar, as it helps the coating adhere to the chicken. By the way, Kellogg's® Corn Flakes® Crumbs are usually sold in supermarkets near the bread crumbs and coating mixes, not in the cereal aisle.

Ingredients:
8  chicken thighs, trimmed of excess fat and skin
1 ½ cups corn flake crumbs (such as Kellogg's® Corn Flakes® Crumbs)
1 tablespoon teriyaki sauce
1 tablespoon sriracha sauce
1 tablespoon sweet paprika
2 teaspoons rice vinegar
2 teaspoons white sugar

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a half-sheet pan with aluminum foil. Place a baking rack on top. Place corn flake crumbs in a bowl. Mix teriyaki sauce, sriracha sauce, paprika, rice vinegar, and sugar together in a large bowl until sauce has a thick consistency. Place chicken thighs in the bowl with the sauce. Tumble thighs together until completely coated. Smear sauce onto any bare spots and under any loose flaps of skin. Place 1 thigh into the bowl with the corn flakes. Spoon crumbs on top using a tablespoon. Press crumbs onto the thigh using the back of the spoon, pressing the thigh down into the crumbs to coat the underside. Turn over and repeat pressing. Place onto the baking rack, skin-side up. Repeat with remaining thighs and crumbs, placing largest thighs in the corners of the rack to receive the most heat. Bake in the preheated oven for 30 to 40 minutes depending on the size of the thighs. Reduce oven temperature to 325 degrees F (165 degrees C) and continue baking, 15 to 20 minutes. Turn thighs over to help undersides crisp up. Bake until no longer pink at the bone and the juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Let the thighs rest on the baking rack for at least 15 minutes before serving.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 45 mins
Yields: 8 chicken thighs

Calories: 228.5
Fat: 9.9 g
Saturated fat: 2.7 g
Carbohydrates: 17.5 g
Sugars: 3 g
Dietary fiber: 0.5 g
Protein: 17.1 g
Cholesterol: 58.5 mg
Sodium: 346.2 mg
Sweet and Sour Pasta Salad
Category: salad
By misty

This has been made by my family for years; not sure where it came from. Great for cookouts or picnics since there is no mayo. Best if made the day before to let flavors blend. Serve with your favorite chicken, pork, or beef as a refreshing side dish. You can substitute red, yellow, or orange peppers for the green to add extra color to this dish.

Ingredients:
1 (16 ounce) package small seashell pasta
2  cucumbers - peeled, quartered, and cut into 1/2-inch slices
1  sweet onion, halved and thinly sliced
2  green bell peppers, seeded and chopped into 3/4-inch pieces
1 (4 ounce) jar chopped pimento peppers
1 (10.75 ounce) can  condensed tomato soup
¾ cup white sugar
¾ cup cider vinegar
¾ cup vegetable oil

Directions:
Bring a large pot of lightly salted water to a boil; cook seashell pasta at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse under cold water. Mix pasta, cucumbers, onion, green bell pepper, and pimento peppers in a large bowl. Whisk tomato soup, sugar, vinegar, and oil together in a bowl until smooth; pour over pasta mixture. Stir to coat. Refrigerate 12 to 24 hours before serving, stirring occasionally.

Prep time: 25 mins
Cook time: 10 mins
Total time: 12 hrs 35 mins
Yields: 12 servings

Calories: 336.8
Fat: 15 g
Saturated fat: 2.4 g
Carbohydrates: 46.3 g
Sugars: 16.7 g
Dietary fiber: 2.3 g
Protein: 5.9 g
Sodium: 146.4 mg
Cauliflower Cheese and Whisky - Old Scottish Recipe


Ingredients:
cauliflower, mushrooms, green pepper, heavy cream, sharp cheddar cheese, oatmeal, nutmeg

Directions:
Remove the cauliflower stalks and cook the florets in hot water for five minutes.
Drain and put into an ovenproof dish with the chopped mushrooms and green peppers mixed inches
Heat the cream gently in a small pan, add the cheese, stirring frequently. When the cheese has melted, remove from the heat and mix in the whisky and oatmeal.
Add salt and pepper to taste and the pinch of nutmeg. Pour over the cauliflower and sprinkle the chopped nuts on top.
Bake in a pre-heated oven at 350F for 45 minutes. Serve immediately.
Magelby's Rolls


Ingredients:
butter, margarine, parmesan cheese, dried parsley, garlic powder

Directions:
Spray a large baking sheet.
Mix cheese, parsley, and garlic in a small bowl.
Roll frozen dough balls in melted butter and then in cheese mixture being careful to coat completely.
Place on cookie sheet allowing plenty of room for rolls to raise.
Spray a piece of Saran wrap and place sprayed side down on rolls.
Allow to rise at least 3 hrs in a warm place.
Remove plastic wrap and bake in preheated 375°F oven for 15 minutes (I have had to bake longer and so to prevent your cheese from turning to brown, you might wish to lower the temp to 350°F and bake a little longer].
Easy Chicken Pizza Casserole


Ingredients:
chicken breasts, onion, oregano, mushrooms, green pepper, green olives, mozzarella cheese

Directions:
Place whole chicken breasts into a casserole dish. Sprinkle on the onion salt and the oregano. Add onions, mushrooms, green pepper, olives.
Pour Pizza sauce over chicken and veggies.
Bake uncovered at 350 degrees for 40-45 minutes, remove from oven and top with cheese. Bake another 5 to 10 minutes or till the cheese is bubbly.
Serve with a green salad!
I hope you enjoy it!
Grilled Cornish Game Hens
Category: meat-and-poultry
By Suzanne

This recipe is great for summertime grilling. Game hens will melt in your mouth.

Ingredients:
½  onion, chopped
2 cloves garlic, peeled and chopped
1 cup lemon juice
½ cup olive oil
1 tablespoon white wine
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
1 tablespoon pepper
1 teaspoon celery salt
1 teaspoon salt
4 (1 1/2 pound) Cornish game hens

Directions:
In a large, non-reactive bowl, mix onion, garlic, lemon juice, olive oil, white wine, Worcestershire sauce, hot pepper sauce, pepper, celery salt, and salt. Place Cornish game hens in the bowl, coating evenly with the marinade mixture. Cover, and marinate in the refrigerator at least 4 hours. Preheat an outdoor grill for medium heat, and lightly oil grate. Cook hens about 1 hour on the prepared grill, brushing occasionally with remaining marinade, until no longer pink and juices run clear.

Prep time: 15 mins
Cook time: 1 hr
Total time: 5 hrs 15 mins
Yields: 4 servings

Calories: 871
Fat: 69.2 g
Saturated fat: 15.4 g
Carbohydrates: 8.5 g
Sugars: 2.3 g
Dietary fiber: 0.9 g
Protein: 52.1 g
Cholesterol: 302.4 mg
Sodium: 1124.2 mg
Super Easy Mahi-Mahi


Ingredients:
lime juice, salsa verde, mahi mahi fillets

Directions:
Combine lime juice, salsa verde and mahi-mahi fillets in a freezer bag.
Marinade for two to three hours, turning every thirty minutes or so.
Place fillets on a greased cooking sheet.  If a little of the marinade still remains on the fish, it is okay.
Dust with blackened seasoning to taste.
Bake at 350°F for 10 minutes or until fish flakes easily with a fork.
ITALIAN BURGERS With TOMATO SLAW


Ingredients:
lean ground beef, ground sausage, panko breadcrumbs, red onion, garlic cloves, sea salt, black pepper, provolone cheese, roma tomato, basil, extra virgin olive oil, sea salt, black pepper

Directions:
In a large mixing bowl, combine ground beef, hot Italian ground sausage, panko, onions, garlic, Italian seasoning, sea salt and freshly ground black pepper; mix well. Divide meat into 4 equal portions and form patties. Place them in a plate, cover with plastic wrap and chill for 2 hours.
Later on, take meat out and let it rest on the counter while making the slaw. In a small bowl, combine tomato, pepperoncini, basil, oil, vinegar, sea salt and freshly ground black pepper; stir well and set aside.
Fire up the BBQ and place patties when the grill reaches high temperature. Close the lid and cook about 5 to 6 minutes per side, flipping once. About 2 to 3 minutes before cooking is done, place hamburger buns on the top grill as well as a couple slices of cheese per patty.
Just before serving, scoop a good amount of tomato slaw on top of the meat. Makes 4 burgers.
T.g.i. Friday’s Pot Stickers


Ingredients:
flour, salt, hot water, ground pork, Kikkoman soy sauce, tamari soy sauce, ginger, sugar, green onions, egg, cornstarch, water chestnuts, garlic clove, Kikkoman soy sauce, green onion

Directions:
Combine flour, salt, hot w ater and oil in a medium bowl; make a smooth dough. Allow the dough.
to rest for 20 minutes, covered.
Combine the dipping sauce ingredients in a small bow l; set.
aside.
Combine the filling ingredients. Roll the dough out about 1/8" thick. Use a biscuit cutter or.
a glass to cut out 3" circles.
Brush a little water around the edges of the circles. Place about 2.
teaspoons filling in center. Fold the circles in half and press to seal, making sure to squeeze out any.
air.
To cook, bring a pot of saltedw ater to boil, and boil the dumplings until cooked through,.
about 5 minutes. Drain well. (The dumplings may be frozen at this point to use later.] This about.
8 dozen or so. If not frozen, heat a skillet or wok until hot, add about 2 T. oil and heat.
Add dumplings and fry themuntil nicely brow ned on one side. Drain on paper towels. Serve with the.
dipping sauce.
Swiss Vegetable Medley


Ingredients:
swiss cheese, sour cream, ground pepper

Directions:
Preheat oven to 350 degrees F (175 degrees C]. Set aside 1/4 cup of cheese, and 1/4 cup of onions.
In a medium-size mixing bowl, combine thawed vegetables, mushroom soup, 3/4 cup Swiss cheese, sour cream, remaining fried onions, and pepper. Pour ingredients into a 2 quart casserole dish.
Bake for 30 minutes. Sprinkle reserved cheese and onions on top of the casserole and bake additional 5 minutes, or until the cheese has melted.
Strawberry-Cream Cheese Phyllo Tart


Ingredients:
butter, phyllo dough, cream cheese, sugar, eggs, vanilla extract, strawberries, currant jelly

Directions:
Heat oven to 350.  Brush bottom and sides of 11x7  inch glass baking dish with butter.  Cut piece of parchment paper to fit in bottom and up 2 ends of baking dish.  Place in dish; brush generously with butter.
Center 1 phyllo sheet in baking dish, forming about 1-inch border up sides of dish, turning over as necessary at ends; brush with butter.  Repeat with remaining 5 phyllo sheets.  Bake 6-8 minutes or untill sides begin to curl.  If puffed in center, prick gently with knife tip; press down gently with back of spoon to deflate.
Meanwhile beat cream cheese in large bowl at medium speed 1 minute or until fluffy.  Beat in sugar 1-2 minutes until smooth.  Add eggs one at a time, beating until just combined.  Beat in vanilla.  Pour into partially baked phyllo lined pan.
Bake 20 minutes or until filling is set and phyllo is golden brown.  Cool in pan on wire rack 10 minutes.  Remove tart, lifting with 2 extended ends of parchment; place on wire rack.  Cool 45-50 minutes or until room temperature.
Cover with strawberries; brush with jelly to glaze.  Cover and refrigerate until ready to serve.
Gluten Free/ Dairy Free Peanut Butter Cookies


Ingredients:
flax seed, water, crunchy peanut butter, banana, brown sugar, baking soda

Directions:
preheat oven to 350.
microwave flax seed and water for 30 seconds until you get gel like consistency (this is your egg].
mix balance of ingredients together.
drop teaspoonfuls onto an ungreased cookie sheet.
bake for 9-10 minutes.