xiaoxl/recipe_data huggingface dataset:
Tilapia Soft Tacos with Chipotle Cream
Category: uncategorized
By Anonymous

When you're hungry for something different, this tangy fish taco is just the thing to reel in your appetite.

Ingredients:
4 each Mission® Low Carb Soft Taco Size Flour Tortillas
1 tablespoon olive oil
½ teaspoon ground cumin
¼ teaspoon cinnamon
¼ teaspoon salt
½ teaspoon pepper
4 cloves garlic, minced
3 tablespoons fresh cilantro, chopped
1 pound tilapia fillets
2 tablespoons lime juice
2 cups mixed greens
2 peppers canned chipotle chiles in adobo (minced and seeded)
1 cup non-fat sour cream
¼ teaspoon salt

Directions:
Mix the Chipotle Cream Sauce ingredients in a bowl and set aside. In a skillet set at medium-high heat, add the seven ingredients from the olive oil through the cilantro. Saute those ingredients for 5 minutes. After the 5 minutes, add the tilapia and cover and cook for 3 minutes or until fish is fully cooked. Then add in lime juice and let cook for 1 additional minute. Heat the tortillas according to the package instructions. Lay each of the warmed tortillas on a cutting board and place one-quarter of both the field greens and fish on the center of each tortilla. Then top each with equal amounts of the Chipotle Cream Sauce. Fold the tortillas over to form tacos and serve.

Prep time: 12 mins
Cook time: 10 mins
Total time: 22 mins
Yields: 4 servings

Calories: 319.6
Fat: 7.7 g
Saturated fat: 1.3 g
Carbohydrates: 29.3 g
Sugars: 6.3 g
Dietary fiber: 12.1 g
Protein: 33 g
Cholesterol: 51.5 mg
Sodium: 811.3 mg
Very Quick Stir Fry Vegetables With an Italian Flair


Ingredients:
olive oil, onion, carrots, bell pepper, broccoli florets, zucchini, mushroom, chicken bouillon, water, romano cheese, parmesan cheese

Directions:
Preheat wok or large skillet. Add olive oil., When very hot, add all vegetables., Stir fry for 3-5 minutes., Add bouillon, balsamic vinegar, and water., Quickly cover and let steam for 1-2 minutes., Season with salt and pepper to taste and toss., Sprinke with cheese and serve.
Tandoori -Style Yogurt-Marinated Chicken Legs for the Grill


Ingredients:
plain yogurt, fresh lemon juice, fresh garlic, salt, turmeric, cumin, black pepper, cayenne pepper, chicken legs, butter

Directions:
In a processor blend 1-1/2 cups plain yogurt with the next 9 ingredients (the lemon juice to cayenne pepper] until smooth and well blended; transfer to a large bowl; mix in the remaining 1 cup yogurt with a wooden spoon.
Add in the chicken and toss to coat.
Cover and refrigerate over night.
Prepare the grill to a medium-high heat.
Place the marinated-coated chicken on the grill, do not wash off the yogurt marinade, but discard any marinade from the bowl.
Grill the chicken (about 12-13 minutes per side] basting with melted butter the last 5 minutes of cooking on both sides, season with more salt and pepper if desired while cooking.
Delicious!
Gluten Free Peanut Butter Cookies Dipped in Chocolate


Ingredients:
vanilla, chocolate, peanut butter, vanilla extract, baking soda, eggs, flaked coconut

Directions:
Preheat your oven to 350 degrees!
Melt Vanilla CANDIQUIK according to directions on the package.
Add all the ingredients and mix well. Tip: place this mix in the fridge to cool (approx 30 min]…This is an important step.
On a cookie sheet, scoop 1/2"-1” balls, tightly formed (smaller is usually better since they are gluten free], and bake for 10-12 minutes….
Let cool on a sheet of wax paper.
Melt chocolate CANDIQUIK and simply dip half, or however much of the cookie you want --  in the CANDIQUIK.
Set on the wax paper to dry and you're done!
A Beef Chili


Ingredients:
lean ground beef, bacon grease, garlic cloves, onions, celery, green pepper, tomato sauce, salt, oregano, cumin, cayenne powder, plum tomatoes, salsa, red kidney beans, dark red kidney beans, beer

Directions:
In a dutch oven brown beef in oil (I use 2 tsp bacon grease].
When beef is almost brown add garlic and cook for about 2 minutes.
Add your vegetables and cook till tender.
Add tomato sauce and your spices.
Mix together well.
Add your stewed tomatoes, salsa verde and jalapeño peppers.
Add the beans or cook separately and add later.
Finally pour the beer over the mix and cover.
Simmer for about 2 hours at a low heat.
Great with cornbread.
Caramelized Sea Scallops


Ingredients:
sea scallops, olive oil, paprika, scallions

Directions:
Season scallops with salt, pepper and paprika.
Place olive oil in a large skillet over high heat.
Place scallops in skillet.
Sear them two-three minutes per side, until caramelized (browned].
Place scallops on platter, and cover loosely with foil.
Sprinkle scallions over scallops and serve.
World's Best Braised Green Cabbage


Ingredients:
green cabbage head, yellow onion, carrot, olive oil, water, salt, black pepper, red pepper flakes

Directions:
Heat oven to 325'.  Oil a large baking dish (9"x13"].  Discard ragged outer leaves from cabbage and cut into 1/8s, removing most of core.  Arrange wedges in dish with no- or minimum overlapping.
Thickly slice onion and cut carrot into 1/4" rounds.
Scatter onions and carrot over cabbage; drizzle with oil and stock, salt and peppers.  Cover tightly with foil and bake till tender, about 2 hours  May turn the cabbage after an hour. At this point you can add a bit of water if dish seems too dry.
When tender, remove foil, raise temp to 400' and roast another 15 minute or so till veggies are beginning to brown.  Serve warm or at room temperature.
Puerto Rican Steamed Rice
Category: side-dish
By FIVEBRIGS

This basic Puerto Rican version of steamed rice goes well with Carne Guisada and Habichuelas Guisada.

Ingredients:
2 tablespoons vegetable oil
3 cups water
1 teaspoon salt
2 cups uncooked calrose rice, rinsed

Directions:
Bring vegetable oil, water, and salt to a boil in a saucepan over high heat. Add rice, and cook until the water has just about cooked out; stir. Reduce heat to medium-low. Cover, and cook for 20 to 25 minutes. Stir again, and serve. Rice may be a little sticky and may stick to bottom of pot.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 8 servings

Calories: 160.1
Fat: 3.6 g
Saturated fat: 0.6 g
Carbohydrates: 28.7 g
Dietary fiber: 1 g
Protein: 2.4 g
Sodium: 290.7 mg
"thetis Queen" Albacore Tuna Tacones With Spicy Spot P


Ingredients:
flour tortillas, tuna, head of cabbage, red onions, sea salt, cracked black pepper, coriander powder, ground cumin, olive oil, mayonnaise

Directions:
Lightly oil one side of each tortilla.
Thinly shred cabbage and mix with pumpkin seeds, spicy spot prawn mayo (recipe #387362 posted separately] and one quarter of the spice mix.
Oil the tuna loin and season with remaining spice mix.
In large very hot pan or very hot BBQ, sear tuna on all sides for 30 seconds per side and place on cutting board for slicing.
In large very hot pan or very hot BBQ, lightly grill tortillas.
Line grilled tortillas up evenly and slice in half.
Position semi circles of tortilla with straight side on a forty five degree angle.
Slice tuna loin in one quarter inch slices and place three slices on the middle of each tortilla.
Add one quarter cup of cabbage mixture, 3 or 4 pea shoots and one heaping table spoon of onions on top of tuna slices.
Take the bottom corner of tortilla to the top and pull back over mix leaving you with a cone shaped taco or tacone.
- Serve with Spicy Spot Prawn Mayo, recipe #387362 contains prawns, oil, hot sauce, mirin, lime juice, sea salt, and mayonnaise.
Bucatini With Pancetta And Tomatoes


Ingredients:
bucatini pasta, olive oil, onions, pancetta, canned tomatoes, bocconcini, mozzarella cheese, green onion

Directions:
ADD pasta to large pot of boiling water; Boil uncovered until tender; Drain.
HEAT oil in pan, add onions and pancetta; Cook, stirring until onions are soft.
ADD tomatoes, stir over heat for 2 minutes then add cheese and pasta; Stir until heated through; Top with chopped green onion.
Beef Orzo and Rice


Ingredients:
orzo pasta, long grain white rice, olive oil, cracked pepper, ground rosemary, thyme, white wine, water

Directions:
In a 12" pan heat the Olive Oil on medium.
Add the Long Grain White Rice, and Orza and stir in the pan until most of the Orzo is lightly brown.
Slowly add the Water, White Wine, and the rest of the ingredients.  At this step you can add in additional vegetables or par-cooked meat.
Cover and continue to heat on medium until the mixture comes to a rolling boil.
Reduce heat to low and cook covered for 10-12 minutes or until most of the liquid has been adsorbed.
Move the pan to a cool burner or hot mat and let the food absorb the rest of the liquid for 5 minutes.
Homemade Creme Fraiche


Ingredients:
heavy cream, buttermilk, lemon juice

Directions:
In a bowl, combine the cream and buttermilk or lemon juice.
Cover with a clean kitchen cloth in a warm, draft free place and let sit until thickened, but still pourable consistency, 12 to 16 hours.
Stir and refrigerate until ready to use.
(can be refrigerated up to 1 week.].
Copycat Laredo Taco Company's Picadillo


Ingredients:
olive oil, onion, green bell pepper, potatoes, garlic cloves, diced tomatoes, water, dried oregano, epazote leaves, dried oregano, sugar, cumin, cayenne powder, dried ancho chile powder, salt

Directions:
Put the water, onions, garlic, bell peppers and potatoes in a stew pot and bring to a boil.  Turn the temperature to low, cover the pot, and simmer, stirring occasionally, for 20 minutes.
Add the tomatoes, bran, and spices to the pot and simmer for 10 minutes.
While the potatoes are cooking, heat a skillet over medium heat and add the olive oil and brown the meat, crumbling it up as it cooks.
Add the meat to the stew pot, cover, and simmer 10 to 20 minutes, or until potatoes are tender (it is better to overcook the potatoes than to under cook them].
Strawberry Compote


Ingredients:
strawberry, cinnamon, water

Directions:
In a pot, mash strawberries. Pour in water.  Turn on medium heat.
Mix in 1 packet of Splenda (or 2 teaspoons of regular sugar if no alternative is available] and cinnamon.
Keep heated for about 3-5 minutes.
Pour over food and enjoy!
Peanut Butter Cookies


Ingredients:
flour, baking soda, salt, brown sugar, sugar, butter, eggs, peanut butter, vanilla

Directions:
Combine flour, soda and salt.
Set aside.
Cream together sugars and butter until blended Add eggs, peanut butter and vanilla.
Mix well.
Add flour mixture slowly until combined.
Drop by rounded tbsp on a greased baking sheet.
Bake at 300 degrees for 18 to 22 minutes until set.
Let cool.
Dukkah


Ingredients:
sesame seeds, cumin seeds, pistachios, sea salt, fresh ground black pepper

Directions:
Preheat oven to 200c (or 390 degrees F?] -- oven is only for the pistachios and macadamia nuts.
Dry roast all spices INDIVIDUALLY until fragrant; don't burn.
Quickly pan fry (dry pan] sesames, stir and then remove.
Add coriander and cumin together and dry roast until fragrant.
Roast macadamia nuts and pistachios in oven until golden brown, 200c (or 390 degrees F?] for about 5 minutes (let everything cool before processing or it will turn into paste].
Place only the spices in a spice grinder, food processor or pound with mortar and pestle.
Grind to a coarse or fine consistency depending upon your preferences. Remove from processor and place in a bowl.
When nuts are cooled, place in the food processor and process until fine.
Combine spices and nuts with sea salt and pepper to taste.
Store in an airtight container preferably in the the fridge.
Gluten-Free Carrot Cookies


Ingredients:
butter, brown sugar, white sugar, egg, carrot, milk, vanilla, potato starch, buckwheat flour, baking powder, salt, cinnamon, raisins

Directions:
Cream butter and sugar well.
Beat in egg.
Mix in carrot, milk, and vanilla.
Add remaining ingredients; mix well.
Drop by spoonfuls onto greased cookie sheets.
Bake in a preheated 350* oven for about 12 to 15 minutes until slightly browned.
Remove to wire racks to cool.
Enjoy!
Turkey Enchiladas


Ingredients:
flour tortillas, diced tomatoes, tomato sauce, green pepper, green onion, fresh cilantro, chili powder, crushed red pepper flakes, cumin, ground turkey, cream cheese, cheddar cheese

Directions:
Wrap tortillas in foil and heat at 350 degrees for 10 minutes.
For sauce:
Combine undrained tomatoes, tomato sauce, green pepper, onions, cilantro and spices.
Bring to boil, then decrease heat and simmer, uncovered for 5 minutes.
Combine 1/2 sauce, turkey, cream cheese, and 1/2 cup cheddar cheese in bowl.
Spoon about 1/4 cup of turkey mixture onto each tortilla, roll and place in dish.
Bake, covered, at 350 degrees for 20 minutes.
Pour remaining sauce over the partially baked enchiladas and sprinkle with remaining cheese.
Bake 8-10 minutes at 350 degrees, uncovered, or until sauce is hot.
Southern Grilled Barbecued Ribs
Category: meat-and-poultry
By MYSST

These ribs will have the smoky flavor without all the grilling time. It takes just 30 minutes on the grill to give the ribs that smoky flavor Southerners expect. You can use this recipe for spare ribs too, just bake for 15 minutes longer.

Ingredients:
4 pounds baby back pork ribs
⅔ cup water
⅓ cup red wine vinegar
1 cup ketchup
1 cup water
½ cup cider vinegar
⅓ cup Worcestershire sauce
¼ cup prepared mustard
4 tablespoons butter
½ cup packed brown sugar
1 teaspoon hot pepper sauce
⅛ teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place ribs in two 10x15 inch roasting pans. Pour water and red wine vinegar into a bowl, and stir. Pour diluted vinegar over ribs and cover with foil. Bake in the preheated oven for 45 minutes. Baste the ribs with their juices halfway through cooking. In a medium saucepan, mix together ketchup, water, vinegar, Worcestershire sauce, mustard, butter, brown sugar, hot pepper sauce, and salt; bring to a boil. Reduce heat to low, cover, and simmer barbeque sauce for 1 hour. Preheat grill for medium heat. Lightly oil preheated grill. Transfer ribs from the oven to the grill, discarding cooking liquid. Grill over medium heat for 15 minutes, turning ribs once. Baste ribs generously with barbeque sauce, and grill 8 minutes. Turn ribs, baste again with barbeque sauce, and grill 8 minutes.

Prep time: 20 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 50 mins
Yields: 8 servings

Calories: 519.2
Fat: 35.5 g
Saturated fat: 14.6 g
Carbohydrates: 24.5 g
Sugars: 21.4 g
Dietary fiber: 0.4 g
Protein: 25 g
Cholesterol: 132.2 mg
Sodium: 721.1 mg
Traditional Chex Party Mix


Ingredients:
butter, seasoning salt, Worcestershire sauce

Directions:
Preheat oven to 205 degrees Fahrenheit.
Heat butter in a shallow roasting pan (15" x 10" x 2"] in oven until melted. Remove pan from oven.
Stir in seasoned salt and Worcestershire sauce.
Add Rice Chex, Wheat Chex, Corn Chex, and nuts.
Mix well until all ingredients are coated.
Heat in oven 1 hour, stirring every 15 minutes.
Spread on paper towels to absorb excess fat and to cool.
Store in an airtight container.
Really Easy Bacon and Red Onion Lentils


Ingredients:
olive oil, smoked bacon, red onion, green lentils

Directions:
Fry the bacon and red onions in olive oil for about five minutes until the onion has become soft.
Add the lentils to the pan and warm through.
Vegan Eggnog


Ingredients:
vanilla-flavored soymilk, vanilla instant pudding mix, bananas, banana, vegan sugar, cinnamon, nutmeg, vanilla

Directions:
Blend 1/4 C soy milk and pudding mix and let stand 3 minutes., Add remaining ingredients and blend well., Pour through strainer into glasses, sprinkle generously with nutmeg, and serve.
New Mexico-Style Red Chile Enchiladas


Ingredients:
red chili sauce, corn tortillas, onion

Directions:
Oil a 9-inch square baking dish.
Dip tortillas in the red chile sauce, to make pliable, and place 4 on the bottom of the dish.
Sprinkle with 1/4 cup onions.
Sprinkle with 1/3 of the cheese.
Repeat layers 2 more times, ending with cheese.
Bake at 350ºF.
for 30 minutes, or until hot and the cheese is golden.
Arabian Spinach


Ingredients:
olive oil, onion, garlic cloves, fresh spinach, cumin seed, chickpeas, butter

Directions:
Heat the oil in a large frying pan and fry the onion for about 5 minutes until softened.
Add the garlic and cumin seeds, then fry for another minute.
Add the spinach, in stages, stirring until the leaves begin to wilt.
Stir in the chick peas, butter and season with salt and pepper.
Reheat until just bubbling, then serve hot.
Roasted Broccoli With Lemon


Ingredients:
broccoli florets, extra virgin olive oil, salt, fresh ground black pepper, lemon

Directions:
Preheat oven (or toaster oven] to 450 degrees.
Toss broccoli with oil, salt, and pepper.
Place on a large baking sheet (which is not air-insulated].
Roast until broccoli is tender and blackened on the bottom, 10-12 minutes.
Serve immediately, with lemon wedges.
Chocolate Coffee Bundt Cake


Ingredients:
vegetable shortening, flour, instant chocolate pudding mix, eggs, water, ground cinnamon, granulated sugar, butter, black coffee, confectioners' sugar

Directions:
COMBINE in a large mixer bowl cake mix, pudding mix, eggs, water, liqueur and cinnamon; Beat on medium speed for 2 minutes; Stir in chocolate chips; Spread batter evenly in prepared 10 inch bundt pan, greased and floured.
BAKE for 50 to 55 minutes; Cool 20 minutes on wire rack, then remove from pan and cool completely on rack set over waxed paper.
COMBINE in a small saucepan granulated sugar, butter and coffee; Bring to a boil over medium heat, stirring to dissolve sugar, then boil 3 minutes; Remove from heat, stir in liqueur; Let cool.
POKE holes over surface of warm cake with fork and brush half of glaze over cake, letting it soak in for about 1o minutes; Brush remaining glaze over cake; Cool completely; Dust with confectioner<U+0092>s sugar.
Polvorones - Mexican Cookies


Ingredients:
unsalted butter, vegetable shortening, confectioners' sugar, orange zest, unbleached all-purpose flour, ground walnuts, sea salt

Directions:
In a bowl, using an electric mixer on medium speed, beat together the butter and shortening until creamy. Add 1 1/2 cups of the confectioners' sugar, the orange zest, and the orange juice and beat until blended.
In another bowl, stir together the flour, nuts, and sea salt. Add the flour mixture 1 tablespoon at a time to the butter mixture, beating until thoroughly incorporated. The dough will be crumbly. Transfer the dough to a large sheet of plastic wrap  and press the dough into a ball. Wrap and then refrigerate for 1 - 2 hours.
Position a rack in the upper third of the oven and preheat the oven to 325°F Line a baking sheet with parchment (baking] paper or with a silicone baking mat.
Using your hands, roll or squeeze small pieces of the dough into 3/4-inch (2cm] balls. Place the balls on the prepared baking sheet, spacing them about 1 inch (2.5 cm] apart and gently pressing them to flatten slightly.
Bake the cookies until the eges turn pale gold, 10-15 minutes (my oven takes slightly longer].
Meanwhile, place the remaining 1 cup confectioners' sugar in a shallow bowl. When the cookies are ready, remove the baking sheet from the oven. While they are still hot, using a spatula, remove the cookies one at a time and carefully roll them in the sugar. Set aside on a rack and let cool completely, then roll them again in the sugar, shaking off any excess.
Serve the cookies at once, or layer between sheets of parchment paper in an airtight container and store at room temperature for up to 3 days.
Mabels Meatball Dinner


Ingredients:
egg, milk, salt, pepper, dry mustard, nutmeg, onions, ground beef, flour, milk, peas, celery, parsley

Directions:
mix together egg and milk '.
add to bread crumbs.
add spices mix add onion and meat
make into  20 small balls
roll into flour
brown in fat  cook until balls are well browned
remove
fry celery add soup and milk cook until smooth add parsley add peas and meatballs back in.
Egg Rolls Made Easy


Ingredients:
salt, garlic powder, sugar, soy sauce, egg, onion

Directions:
Thoroughly cook ground meat and drain.
Combine coleslaw mix, salt, garlic powder, sugar, soy sauce, and cooked meat in a large bowl. Mix well.
Lay an egg roll wrap in front of you so it is turned like a diamond.
Put 2 tablespoons of the filling in the center. (Spread the filling out but do not get it too close to the edges.].
Fold bottom point up over filling and roll once.
Fold the left and right points over.
Brush beaten egg on the top point.
Roll the wrap the rest of the way, tightly.
Repeat with remaining wraps and filling.
Heat 2-3 inches oil in large frying pan on a med. low heat. (350 °F].
Place a few egg rolls in the pan and cook for 2-3 minutes on each side.
Drain finished egg rolls on paper towels.
We serve ours with our favorite dipping sauces.
Sausage and Potato Soup


Ingredients:
hot sausage, chicken broth, kale, potatoes, crushed red pepper flakes, salt

Directions:
"Brown sausage & drain. Add all ingredients in soup pot. Cook for about 1 hour."
Breakfast Cranachan


Ingredients:
"raspberries"

Directions:
Preheat the grill/broiler to high.
Spread the cereal in a shallow pan and place under the heat for 3-4 minutes, stirring regularly.
Set aside to cool.
When cold fold into the yogurt, then, gently fold in 1 cup of the raspberries, being careful not to crush them too much.
Spoon into four serving dishes or glasses and top with the remaining berries.
Serve immediately.
Marie Rose (Seafood) Sauce


Ingredients:
mayonnaise, tomato sauce, Worcestershire sauce, Tabasco sauce

Directions:
Stir the tomato sauce and mayonnaise together in a small bowl., Add a few drops of Worcestershire and Tabasco and stir to combine., Cover with cling film and chill till required., Serve with seafood and lemon wedges.
Grateful Dead (Alcoholic Drink)


Ingredients:
vodka, rum, triple sec, Chambord raspberry liquor

Directions:
Put ice cubes into a rocks glass., Add vodka, rum, tequila, Triple Sec and Chambord into a shaker and shake., Pour over ice in glass., Top up with cola.
Sun-Dried Tomato Dip


Ingredients:
sun-dried tomatoes, boiling water, white beans, garlic cloves, olive oil, lemon juice

Directions:
In a bowl, pour the boiling water over the sundried tomatoes, cover and soak for about 15 minutes.
In a blender, grind the almonds until they are small crumbs.
Remove tomatoes from water and reserve soaking liquid.
Add tomatoes to blender along with the rest of the ingredients.
Blend until smooth, scraping down the sides as needed.
Add up to 1/4 - 1/2 cup of the tomato liquid as needed.
Chill for an hour before serving.
Fish Fillets in Cornmeal (Polenta) Crust


Ingredients:
plain flour, evaporated milk, cornmeal

Directions:
Rinse fish in water and thoroughly pat dry  with paper towel.
Coat fish first in flour, then dip in the milk and then the cornmeal.
Chill for 10 minutes in the refrigerator-this helps the cornmeal set onto the fish.
Shallow or deep fry.
Crusted Venison


Ingredients:
ground coffee, fresh ground pepper, salt, tamarind juice, canola oil

Directions:
Mix the coffee and ground pepper together on a saucer.
Dredge the meat in the mixture on both sides.
Sear the meat for about 4 minutes per side in an oiled skillet.
Remove from the heat and let it rest for 5 minutes.
Add a small quantity of the salt and a splash of the juice to each bite. The combination of the salt and the citrus-sour of the tamarind, together with the coffee crust, makes a very flavorful dish.