xiaoxl/recipe_data huggingface dataset:
Easy Tequila Lime Shrimp


Ingredients:
olive oil, fresh garlic, shrimp, butter, fresh lime juice, fresh cilantro

Directions:
In a large skillet heat oil oil.
Add in garlic and chipotle pepper powder; cook for 1 minute.
Add in shrimp, butter and tequila to skillet; cook for about 3 minutes or until shrimp are pink.
Stir in lime juice and cilanto.
Margarita Balls I
Category: world-cuisine
By Paula Cronin

Right up there with Rum Balls.

Ingredients:
1 (12 ounce) package vanilla wafers
½ pound ground almonds
4 ounces white chocolate
¼ cup tequila
¼ cup orange marmalade
2 tablespoons light corn syrup

Directions:
Mix 1 box (12 oz) vanilla wafers, crushed into crumbs, with 1/2 lb ground blanched almonds. Melt four 1 oz squares white chocolate according to package directions. In blender, process tequila, orange marmalade, and light corn syrup until smooth. Stir, along with melted chocolate, into crumb mixture. Shape into 1-inch balls and coat with sugar. Store in refrigerator.

Prep time: 30 mins
Total time: 30 mins
Yields: 4 dozen

Calories: 166
Fat: 9.2 g
Saturated fat: 2.1 g
Carbohydrates: 18 g
Sugars: 5.6 g
Dietary fiber: 1.4 g
Protein: 3 g
Cholesterol: 1 mg
Sodium: 50.9 mg
Low Fat delicious Bread Pudding


Ingredients:
raisins, low-fat milk, white sugar, ground cinnamon, vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C].
Break bread into small pieces into an 8 inch square baking pan.
Drizzle melted oil over bread.
If desired, sprinkle with raisins.
In a medium mixing bowl, combine egg whites, milk, sugar, cinnamon, and vanilla Beat until slighty foamy.
Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
Whip Cream Frosting


Ingredients:
milk, white chocolate pudding mix

Directions:
1.  In a bowl add all ingredients together.
2.  Mix on med-high mixer for 5 minute.
3.  Enjoy!
Note:  For chocolate, add chocolate pudding mix instead of white chocolate.  You can also try lemon!
Note:  Refrigerate frosting or frosted cake.
Anita's Easy Slow Cooker Gumbo


Ingredients:
chicken, sausages, chicken broth, Zatarians gumbo base mix, onion, green bell pepper, fresh parsley, okra, corn, rice

Directions:
Add 1 package of the Creole or Cajun Gumbo Mix to Large Pot of Cold Water or chicken broth (10 cups+]* before you put the chicken into cook. Stir well and bring to a boil.
Please note that you can find several brands of this gumbo base mix.
It's usually on the grocery isle with the gravy, and other sauce mixes in packages.  I mentioned "Zatarians" brand in my ingredients list because that's the only brand that this program would accept.  I've tried several.
brands and they have all been very good.
Turn heat down to medium. Add chicken to pot of water with gumbo mix and cook until done. (20-30 minutes].
Cut cooked and cooled chicken into bite-size pieces and put back in the pot.
Cut up the smoked sausage in small bite-size pieces and add to pot.
Note: You can pre cook the sausage in the microwave on high for 2 minutes or so, if you would like to remove some of the grease from the sausage first, before adding to the pot.
Add all other ingredients (except rice] and cook on low to medium for an hour. Use 1 or 2 cans each of the Vegetables (corn and okra], depending on how much you like.
Cook the rice separately and set aside. When Gumbo is finished and you are ready to serve, add rice to individual serving bowls and spoon gumbo on top of rice.
For variation, you can also add a package of frozen, pre cooked and shelled, medium shrimp, which is also excellent. If you use shrimp, don't add until the last 15 minutes of cooking.
*May need to add more water, depending on how soupy or thick you want the gumbo.
Can also be made in the crock pot and cook on low for 8-10 hours.
Sweet Balsamic Vinaigrette


Ingredients:
red wine vinegar, garlic clove, granulated sugar, salt, fresh ground black pepper, olive oil

Directions:
"Mix all ingredients and serve over salad greens."
Easy Tasty Zucchini


Ingredients:
light margarine, zucchini, onion, green onions, garlic cloves, water, cherry tomatoes, parmesan cheese

Directions:
Heat margarine and oil in skillet.
Add onions and garlic.
Cook unril onions are shiny but still crispy.
Add green onions  zucchini and water.
Cook over medium heat for app 15 minutes or until zucchini starts to softened up.
Add tomatoes and cook another 7 minutes.
Add salt and be generous with the pepper
Just before removing from heat stir in Parmesan cheese.
Serve and enjoy.
If possible use freshly grated parmesan cheese
If you have no cherry tomatoes add 1 cup of tomatoes cut in wedges.
Spicy Hot Chicken Legs
Category: appetizers-and-snacks
By chowsito

This is just like spicy chicken wings, only less work.  Cooks up nicely in the slow cooker! A quick meal that is super easy and oh so yummy! For crispier chicken, bake in a 400 degrees F oven for the final 30 minutes.

Ingredients:
12  chicken drumsticks
1 (5 ounce) bottle hot red pepper sauce
¼ cup butter, cubed
½ teaspoon garlic powder
½ teaspoon onion powder
salt and pepper to taste
1 ½ cups blue cheese salad dressing

Directions:
Place the drumsticks in a slow cooker, and sprinkle evenly with pieces of butter. Pour the hot sauce over the chicken, then season with garlic powder, onion powder, salt and pepper. Cover, and cook on High for 3 hours, or until tender.  Serve chicken legs with blue cheese dressing on the side.

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 6 servings

Calories: 684.5
Fat: 55.6 g
Saturated fat: 15.2 g
Carbohydrates: 5 g
Sugars: 1.9 g
Dietary fiber: 0.2 g
Protein: 41.4 g
Cholesterol: 158.8 mg
Sodium: 1024.8 mg
Chocolate Prune Truffles


Ingredients:
prune, cherry juice, vanilla extract, dark chocolate

Directions:
Place prunes in a bowl and cover with cherry juice.
Soak for 1-2 hours.
If your prunes are hard, not juicy, you may need to heat them just a bit in the cherry juice until soft.
Place prunes and juice in food processor and pulse until smooth, about 30 seconds.
Pulse in vanilla, then melted chocolate.
Scrape mixture into a bowl and place in freezer for 30-45 minutes, until almost smooth.
Remove from freezer, and roll into 1″ balls in palm of hand.
Roll in coconut to coat.
Serve.
Healthy Gourmet Quiche


Ingredients:
eggs, sea salt, salt, 2% low-fat milk, frozen chopped spinach, fresh broccoli, fresh asparagus, onion, low fat cottage cheese, cheddar cheese

Directions:
Preheat the oven to 350 degrees.
Cover just the edges of the pie crust (the lip] with aluminum foil to brevent over browning.
Crack eggs into a large mixing bowl and add the milk, blend with an electric mixer on low speed for 1 minute, or beat with a whisk or fork for several minutes until well blended and uniform (The more thoroughly you mix this, the more fluffy and light this dish will be].
Take the frozen chopped spinach and the fresh broccoli and cut them finely or run through food processor until minced and then put into the bowl with the egg mixture.
Thinly slice dime sized slices of the asparagus.
Add asparagus, minced onions, and salt into the mixture and stir well and pour half of the mixture into each pie crust.
Bake the quiches in the oven for 35-45 minutes until center is solid.
Melt the cheddar cheese, either on the stive over low heat, or in the microwave after slicing it up.
Pour half the melted cheddar on each quiche.
Return the quiche to the oven and cook another 5-15 minutes, until quiche is cooked through and the cheese is slightly brown, to well browned, depending on your preference. We prefer barely browned and slightly liquid.
Slice into 1/8ths for one serving.
Variations- try other cheeses like swiss (traditional], herbed cheeses, provelone for a smoky flavor, or even gouda or edam. Other good ingredients to try may be bacon (we use vegetarian bacon, a few strips finely minced as it is a strong flavor], ham, etc.
Karen's Slow Cooker Chicken Fajitas
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

Getting delicious chicken fajitas on the table is a breeze using a slow cooker; and clean up takes no time with a disposable Reynolds® Slow Cooker Liner.

Ingredients:
1  Reynolds® Slow Cooker Liner
2 pounds boneless, skinless chicken breast tenders
1 medium onion, thinly sliced
1 large red bell pepper, cut into thin strips
1 large green bell pepper, cut into thin strips
¾ cup chunky salsa
2 (1.4 ounce) packages fajita seasoning mix
¼ teaspoon cayenne pepper
16 (10 inch) flour tortillas
½ cup Shredded cheese
½ cup Chopped tomatoes
¼ cup Guacamole
¼ cup Sour cream

Directions:
Open Reynolds® Slow Cooker Liner and place it inside a 5- to 6 1/2-quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl. Place chicken in Reynolds® Slow Cooker Liner. Place onions and bell peppers on top of chicken. Mix salsa, fajita seasoning mix and cayenne pepper in a medium bowl. Pour over chicken. Place lid on slow cooker. Cook on LOW for 6 to 7 hours OR on HIGH for 3 to 4 hours until chicken is done. Carefully remove lid to allow steam to escape. Gently stir chicken and sauce with a plastic or wooden slotted spoon. Spoon 1/2 cup of chicken mixture into center of each tortilla; add desired toppings and fold tortilla over filling. Do not lift or transport liner with food inside. Cool slow cooker completely; remove Reynolds® Slow Cooker Liner and toss.

Yields: 16 fajitas

Calories: 332.1
Fat: 9.2 g
Saturated fat: 3 g
Carbohydrates: 42.9 g
Sugars: 2.8 g
Dietary fiber: 3.1 g
Protein: 19.1 g
Cholesterol: 37.6 mg
Sodium: 918.9 mg
Whole Wheat  Yeast Free  Herbed Pizza Dough


Ingredients:
all-purpose flour, whole wheat flour, cornmeal, granulated sugar, herbs, baking powder, baking soda, plain fat-free yogurt, olive oil

Directions:
In a large bowl combine flours, cornmeal, sugar, herbs, baking powder and baking soda; Mix well.
In a seperate bowl mix together yogurt and oil.
Add yogurt mixture to flour mixture; mix until well combined and a soft dough forms.
Knead dough lightly, about 1-2 minutes.
Roll our or press dough evenly in a lightly greased pan.
Top with toppings and bake at 400F 20 minutes or until done.
Rice Vinegar Cucumber Salad


Ingredients:
sugar, rice vinegar, salt, fresh ground pepper, dried dill weed, cucumbers

Directions:
Mix sugar, vinegar, oil, salt and pepper and dill in a serving bowl.
Peel cucumbers, if desired, then thinly slice and add to bowl, stirring to mix and coat.
Let marinade.
Wholesome Beef Wellington


Ingredients:
filet of beef, mushrooms, parma ham, English mustard, puff pastry, new potatoes, garlic clove, thyme, gem lettuce, olive oil

Directions:
Preheat the oven to 200°C.
Heat some oil in a large pan and quickly fry the seasoned beef all over until it's brown. Remove and allow to cool. The point of this is simply to sear the beef and seal all those juices in, you don't want to cook the meat at this stage. Allow to cool and brush generously with the mustard.
Roughly chop the mushrooms and blend in a food processor to form a puree. Scrape the mixture into a hot, dry pan and allow the water to evaporate. When sufficiently dry (the mixture should be sticking together easily], set aside and cool.
Roll out a generous length of cling film, lay out the four slices of Parma ham, each one slightly overlapping the last. With a pallet knife spread the mushroom mixture evenly over the ham.
Place the beef fillet in the middle and keeping a tight hold of the cling film from the outside edge, neatly roll the parma ham and mushrooms over the beef into a tight barrel shape. Twist the ends to secure the clingfilm. Refrigerate for 10 -15 minutes, this allows the Wellington to set and helps keep the shape.
Roll out the pastry quite thinly to a size which will cover your beef. Unwrap the meat from the cling film. Egg wash the edge of the pastry and place the beef in the middle. Roll up the pastry, cut any excess off the ends and fold neatly to the 'underside'. Turnover and egg wash over the top. Chill again to let the pastry cool, approximately 5 minutes. Egg wash again before baking at 200°C for 35 - 40 minutes. Rest 8 -10 minutes before slicing.
Par boil the potatoes in salted water. Quarter them and leave the skin on. Sauté in olive oil and butter with the garlic and thyme, until browned and cooked through. Season. Remove the thyme and garlic before serving.
Separate the outside leaves of the baby gem (leaving the smaller inner ones for salads] and very quickly sauté them in a pan of olive oil with a little salt and pepper - just enough to wilt them.
Serve hearty slices of the Wellington alongside the sautéed potatoes and wilted baby gems. A classic mustard vinaigrette makes a great dressing.
Grandma's Chicken Soup with Homemade Noodles
Category: soups-stews-and-chili
By Kelly Nagy Cramer

This is my beloved Grandmother's recipe. I have made noodles from scratch mixing, rolling, and cutting by hand. Today I use a dough mixer and pasta cutter to save time.

Ingredients:
1 gallon chicken stock
4  bone-in chicken breast halves
3 cups all-purpose flour
¼ teaspoon salt
3  eggs
2 tablespoons water, or as needed
½ teaspoon ground black pepper
1 pinch salt

Directions:
Bring chicken stock to a boil; cook chicken breasts at a boil until no longer pink in the center, 15 to 20 minutes. Remove chicken, cool, and cut meat from bone; keep chicken stock at a low simmer. Mix flour and 1/4 teaspoon salt together using the dough hook attachment in the bowl of a stand mixer on Low; add eggs and water, 1 tablespoon at time, until dough holds together. Split dough in half. Roll 1 dough half on a lightly floured surface to 1/8-inch thickness. Cut dough into noodles 2 to 3-inches long x 1/4-inch wide using a sharp knife dipped in flour or a fettuccine pasta cutter. Repeat with other dough half. Return chicken to the simmering stock; add noodles. Season stock with black pepper and 1 pinch salt. Cook soup until noodles are cooked through, 15 to 25 minutes.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 6 servings

Calories: 489.8
Fat: 12.5 g
Saturated fat: 3.6 g
Carbohydrates: 50.8 g
Sugars: 1.8 g
Dietary fiber: 1.9 g
Protein: 41.2 g
Cholesterol: 179.4 mg
Sodium: 2021.5 mg
Southwest Black Bean, Corn and Rice Salad


Ingredients:
cumin, chili powder, vegetable broth, red wine vinegar, cooked brown rice, black beans, frozen corn, green onion, fresh cilantro

Directions:
Mix spices, oil, broth and vinegar in a large bowl.
Add remaining ingredients and stir until everything is combined and mixed with the dressing.  This is best if left to chill in the refridgerator 1-2 hours before serving.
Hummus... Smooth & Creamy


Ingredients:
garbanzo beans, garlic cloves, tahini, yogurt, lemon juice, lime juice, olive oil, salt, garlic clove, lime, juice of, salt

Directions:
Place the beans and garlic cloves in a saucepot and bring to a boil.Save broth for reserve.
Place only the beans and garlic in food processor.
Run the processor to grind up the beans.
Add olive oil, tahini, yogurt, lemon juice, salt and 3/4 cup reserved broth from beans.
You will need to let it blend in the food processor for about 10 minutes to get creamy.
Afterwards if you want it a bit looser add a tiny bit of broth  and stir well.
Meanwhile combine garlic, hot pepper and salt in a mortar pestle and smash until mush.
Add lemon juice to the garlic/jalapeño condiment and stir well.
Spread out hummus on a plate, place a few tablespoons of the tetbeleh in the middle.
Place in the refrigerator for about an hour or so.
Decorate with paprika.
Drizzle with olive oil.
Serve with pita wedges.
Hummus will last for 2 days in the fridge.
Enjoy!
Olive Garden Fontina Alfredo Sauce


Ingredients:
garlic, butter, heavy whipping cream, milk, parmesan cheese, Fontina cheese, salt, black pepper

Directions:
Brown Garlic puree., Then add butter til melted., Add heavy cream and milk., Add parmeasan cheese, fontina cheese, salt and pepper., Stir on medium high until thickens., Turn off heat and continue to stir., Serve over cooked alfredo noodles.
Japanese Steakhouse Style Yellow Sauce


Ingredients:
mayonnaise, butter, sugar, garlic powder, ground turmeric

Directions:
"Combine all ingredients in a small bowl. Whisk until smoot. Cover and refrigerate at least4 hours."
Stir-Fried Pork in Black Bean Sauce


Ingredients:
baking soda, salt, sugar, white pepper, fermented black beans, oyster sauce, light soy sauce, sugar, cornstarch, white pepper, yellow onion, green bell pepper, canola oil, garlic cloves, fresh ginger, fresh cilantro stem

Directions:
Cut the pork into 1-inch cubes. In a bowl, combine the pork, baking soda, salt, sugar, white pepper, and 2 tablespoons water and mix well.
Cover and marinate in the refrigerator for at least 1 hour or for up to 3 hours.
To make the sauce: In a bowl, stir together the black beans, oyster sauce, soy sauce, sesame oil, sugar, cornstarch, white pepper, and 1/4 cup water. set aside.
Dice the onion. Cut the bell pepper halves into cubes. Set aside. In a  wok or large saute pan over high heat, heat 1 tablespoon of the canola oil until almost smoking. Add the garlic and ginger and fry until golden brown, about 4-5 seconds. Using a slotted spoon, lift out the garlic and ginger and discard. Add the onion and bell peppers and stir-fry until just tender, about 5 minutes. Add the rice wine and deglaze the pan, stirring to scrape up any brown bits from the bottom. When the wine has nearly evaporated, transfer the vegetables to a bowl.
Remove the pork cubes from the marinade and pat dry with paper towels. Discard the marinade. Return the pan to high heat and heat until very hot. Add the remaining 1 tablespoon oil to the hot pan. When it is hot, add the pork and stir-fry until it browns and turns opaque, about 3 minutes. Transfer the meat to a colander to drain.
Return the pan to high heat and heat until very hot. Add the cooked vegetables, the pork and the sauce and stir-fry rapidly until the sauce thickens and the mixture is heated through, about 5 minutes.
Transfer the pork mixture to a warmed platter, garnish with cilantro sprigs, and serve with the rice.
Fresh Herb Dressing


Ingredients:
herbs, garlic cloves, lemon juice, extra virgin olive oil, kosher salt, fresh ground pepper, Tabasco sauce

Directions:
"Process all ingredients in the processor."
Algerian Lamb and Lentil Soup


Ingredients:
olive oil, lean lamb, salt, pepper, chicken broth, lentils, onion, carrot, garlic clove, butter, cumin, cinnamon, orzo pasta

Directions:
Rinse the lentils, place in a large pan and cover with water, soak for 2 hours, drain.
Heat the oil in a large saucepan.
Add the lamb cubes, season with salt and pepper and brown them.
Add one-half of the broth, cover and simmer for 30 minutes or until the lamb is tender but still slightly underdone.
Stir in the lentils and remaining broth and simmer 15 minutes.
Meanwhile, saute the onion, carrot and garlic in the butter until soft.
Sprinkle onion mixture with the cumin and cinnamon.
Add the onion mixture and orzo to the pot.
Cover and keeping lid ajar, simmer 10 minutes or until the lamb and lentils are cooked and the pasta is al dente.
Taste for seasoning.
This is a hearty soup.
Chef John's Irish Soda Bread
Category: bread
By Chef John

St. Patrick's Day is right around the corner, and what better way to celebrate than with a loaf or two of Irish soda bread? If made correctly, this is one of the best quick breads (those leavened without yeast) you'll ever have. Subtly sweet, with a light, tender crumb, and not at all dry. You can use quick-cooking oats in place of rolled oats, if desired.

Ingredients:
3 ¼ cups all-purpose flour
½ cup whole wheat flour
¼ cup rolled oats
1 ¼ teaspoons baking soda
1 teaspoon baking powder
1 ½ teaspoons salt
¼ cup cold unsalted butter, cut into small cubes
1 ¾ cups buttermilk
1  large egg
2 tablespoons honey, or more to taste
2 teaspoons grated orange zest
1 cup dried currants
⅓ cup golden raisins

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or silicone baking mat. Whisk all-purpose flour, whole wheat flour, oats, baking soda, baking powder, and salt together in a bowl. Cut butter into flour mixture using a pastry blender until mixture resembles coarse meal. Beat buttermilk, egg, honey, and orange zest together in a bowl. Pour buttermilk mixture, currants, and raisins into flour mixture; stir with a wooden spoon until a wet, sticky dough comes together. Turn dough out onto a well-floured work surface; press dough together into a soft ball of dough and cut into 2 pieces. Form each half into a smooth, round loaf. Transfer to prepared baking sheet and let rest for 15 minutes. Cut a 1/2-inch deep "X" into the top of each loaf with a serrated knife. Bake in the preheated oven until golden brown and fragrant, about 45 minutes. Transfer loaves to a wire rack to cool completely before slicing.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 45 mins
Yields: 2 loaves

Calories: 194.8
Fat: 3.9 g
Saturated fat: 2.1 g
Carbohydrates: 36 g
Sugars: 11.7 g
Dietary fiber: 2.1 g
Protein: 5.1 g
Cholesterol: 20.3 mg
Sodium: 381.7 mg
Meatloaf W/ Sweet and Sour Sauce


Ingredients:
brown sugar, ketchup, water, vinegar, soya sauce, cornstarch, ground beef

Directions:
For the sauce: Combine all ingredients in a saucepan on medium heat.
Bring to boil.
Simmer gently to thicken.
For the meatloaf: Mix all ingredients together and place into a greased bread pan.
Pour two-three tbps of sweet and sour sauce over meatloaf and bake at 375 for 1 hour.
Apple Pecan Pork Chops


Ingredients:
boneless pork chops, olive oil, butter, apples, brown sugar, ground cinnamon, ground nutmeg, chicken broth, apple brandy, heavy cream, pecans, flat leaf parsley

Directions:
Heat oil a large skillet over medium-high heat. Season chops with salt and pepper. Fry chops in oil for approximately 7-10 until done. Remove chops from pan. Cover with foil to keep warm, set aside.
Add apples and butter to the same skillet. Cook for a few minutes on low to medium heat. Add brown sugar, cinnamon and nutmeg. Add chicken broth and brandy. Cover and cook until apples are just tender. Add cream and salt and pepper to taste. Cook for another minute or two.
You can add more broth or a little water if sauce is too thick. Remove apples with a slotted spoon and arrange on top of chops. Sprinkle with pecans and chopped parsley.
Mediterranean Pasta Sauce for Penne


Ingredients:
zucchini, eggplant, red bell pepper, onion, celery, garlic cloves, dry white wine, red wine, dried thyme, dried oregano, plum tomatoes, salt, fresh ground pepper

Directions:
Cut zucchini, eggplant, bell pepper, onion, and celery into 1/2 inch pieces.
Put a pot of water on to boil for cooking pasta, if preparing at same time as sauce.
In a large nonstick skillet, heat 1T olive oil over medium-high heat.
Add diced vegetables.  Saute until tender, about 10 minutes.
Add minced garlic and cook, stirring for 1 minute more.
Add wine and stir until wine is almost evaporated, about 2 minutes.
Add tomatoes and juice.  With tomatoes,grab and rip hard stem off each tomato and then hand crush the tomato before adding it to the sauce (or you can chop them :].
Add thyme (or oregano], salt, and pepper.
Bring to a simmer and cook until thickened, 10-15 minutes.
Toss with penne and serve!