xiaoxl/recipe_data huggingface dataset:
Angela's Awesome Enchiladas
Category: world-cuisine
By MomSavedbyGrace

The secret is in the seasonings!  I whipped these up on my own using stuff I had on hand. Shredding the chicken is the most time-consuming step, but it's worth it in the end. Give these babies a try! Serve with sour cream and a side of Spanish rice.

Ingredients:
2 pounds skinless, boneless chicken breast meat - cut into chunks
1 (10.75 ounce) can  condensed cream of chicken soup
1 ¼ cups sour cream
¼ teaspoon chili powder
1 tablespoon butter
1 small onion, chopped
1 (4 ounce) can chopped green chilies, drained
1 (1.25 ounce) package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 cup water
1 teaspoon lime juice
½ teaspoon onion powder
½ teaspoon garlic powder
5 (12 inch) flour tortillas
3 cups Cheddar cheese, shredded, divided
1 (10 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives

Directions:
Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm. Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies,  , half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes. Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish. Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas.  Fold tortillas over the filling and place seam-side down in the prepared pan. Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

Prep time: 45 mins
Cook time: 1 hr
Total time: 1 hr 45 mins
Yields: 5 enchiladas

Calories: 709.5
Fat: 36.3 g
Saturated fat: 17.6 g
Carbohydrates: 52.5 g
Sugars: 3.8 g
Dietary fiber: 4.4 g
Protein: 42.2 g
Cholesterol: 125.7 mg
Sodium: 1764.5 mg
Easiest and Best -Blueberry-Coconut Tarts


Ingredients:
eggs, coconut, fresh blueberries, frozen blueberries

Directions:
Prick bottom crust of premade tart shells, bake for 10 minutes, cool on wire rack.
In a bowl combine condensed milk, eggs, coconut, then stir in blueberries.
Spoon mixture into shells and bake 20 minutes or until filling is set.
You may sprinkle coconut over tops before baking.
Yogurt Bran Pecan Muffins


Ingredients:
plain yogurt, baking soda, brown sugar, sugar, egg, vanilla, flour, baking powder, salt, pecans

Directions:
Mix yogurt and baking soda., In another bowl, beat sugars, oil and egg., Sit in bran and vanilla., Mix flour baking powder and salt together., Add flour mixture to sugar mixture alternately with yogurt., Fold in nuts or fruit., Bake 350F for 35 mins.
Smothered Chicken With Barley


Ingredients:
ground cumin, chili powder, salt, ground cinnamon, dried mint flakes, garlic powder, red pepper flakes, chicken thighs, canola oil, onions, red bell pepper, soy sauce, chicken broth, pearl barley, diced tomatoes, green onions

Directions:
Combine first 7 ingredients in small bowl, rub chicken with half of spice mixture.
Heat oil in large nonstick skillet coated with cooking spray over med-high heat.  Add chicken, cook 1 min on each side or until browned.  Remove from pan.
Recoat skillet with spray, add chopped onion, bell pepper, and soy sauce.  Cook over med-high heat 3 minutes until vegetables are lightly browned.
Add broth, barley, tomatoes, and remaining spice mixture.  Stir well.
Add chicken to skillet, nestling thighs into vegetable mixture.
Bring to boil, cover, reduce heat, and simmer 55 minutes or until chicken is done.
Let stand 15 minutes.
Sprinkle with green onions.
Lemon Lime Syrup for SodaStream


Ingredients:
limes, lemons, granulated sugar, water

Directions:
Slice limes and lemons into thin slices, discarding pith ends., Mix sliced fruit, sugar, and water in sauce pan., Bring to a boil and then boil gently for 5 minutes, stirring occasionally., Remove from heat and let cool., Strain into container for storage., Mix 1/2 Cup syrup with 1 Liter of carbonated water.
Chicken Salad With Bacon


Ingredients:
chicken, bacon, mayonnaise, parsley, green onions, lemon juice, ground cumin, Worcestershire sauce

Directions:
Combine chicken and bacon.
In a small bowl, whisk together remaining ingredients to make the dressing. Chill for 20 minutes.
Combine dressing with chicken mixture. Add the dressing slowly to make the desired consistency.
Chill and stir again before serving.
Serve on your favorite bread or top some lettuce greens.
Balsamic Reduction from Food Network


Ingredients:
brown sugar, fresh rosemary, garlic cloves

Directions:
In a small saucepan, combine vinegar, sugar, rosemary, and garlic., Bring to a boil and reduce heat to low., Simmer 10 minutes to thicken sauce., Remove garlic and serve with your favorite meat.
Tater Tot Casserole With Sausage


Ingredients:
milk, eggs

Directions:
Preheat oven to 350 degrees F (175 degrees C].
Spread the sausage, bacon, or ham evenly in the bottom of a 9x13 inch pan. Spread cheese over meat. I use 4 cups of cheese, but you can use less if you prefer to reduce the calories.
In large bowl, beat together milk and eggs. Pour over cheese. (May be refrigerated overnight at this point].
Top with frozen tater tots.
Bake in preheated oven for 45 minutes. Some ovens may take more or less time. Cool for 5 to 10 minutes before serving.
Mango Ginger Limeade


Ingredients:
mango puree, key lime juice, water, sugar, ginger juice

Directions:
Combine all ingredients in a jug with a snug lid and shake until sugar dissolves.
Pour over ice and serve.
NOTE:  To make mango puree, squeeze ripe mangoes by hand over a sieve, using a spoon to mash mangos through the screen.
Lemon Blacken Grouper


Ingredients:
grouper, butter, garlic, lemon juice, green onion

Directions:
In large skillet melt butter.
Add garlic salt and pepper
Let this cook over medium heat for 1 minute, then add grouper or whatever fish you like.
Let the fish cook until about 3/4 the way done, then put a little butter on top of fish and add blackening seasoning.  When fish is done, put on a plate and move to the side and keep it warm.
Stir in lemon juice into pan drippings.  If you need a little more butter and garlic, put some in pan.  Then add green onions and mushrooms.  Let cook until green onions and mushrooms soak up lemon juice or until done.
Taste mushroom and if it makes you make a sour face, then you know it's done.  If not, add a little more lemon juice.
Spoon over fish and enjoy.
Real Cajun Pastalaya


Ingredients:
andouille sausages, sausage, onion, green bell pepper, garlic, Rotel Tomatoes, chicken broth, penne pasta, green onions

Directions:
In a heavy pot that is NOT nonstick (I use Magnalite] brown sausage.
After sausage is browned, remove from pot and add onions and bell pepper. Cook on medium-high heat in fat rendered from sausage (add butter or olive oil if needed] until wilted; about 5 minutes.
Add garlic and cook a few more minutes.
Add sausage back to pot along with chicken or which ever protein you choose, except if using shrimp].
Add all remaining ingredients except green onions and bring to a boil, stirring occasionally to make sure it doesn't stick to bottom. Reduce heat, cover, simmer for about 25 minutes, until pasta is tender and most of the liquid has been absorbed. If using shrimp, add it at this point.
Remove from heat, stir in green onions. Serve hot. French bread is delicious with it and you can sop up the sauce.
Holiday Thumbprint Cookies


Ingredients:
butter, sugar, egg, vanilla, flour, cornstarch, baking powder

Directions:
Cream butter and sugar.
Add egg and vanilla, beat until smooth.
In separate bowl, combine flour, cornstarch and baking powder. Mix well.
Stir in flour mixture with butter, sugar and egg.  Mix well.
Roll dough in to 1 inch balls.  Place on ungreased cookie sheet.  Use the end of a wooden spoon or use your thumb to press an indention in the middle of the dough.  Add a small amount of jam or jelly.
Bake at 375 for 8 - 10 minutes.
Cucumber Cleanser Drink


Ingredients:
cucumber, beetroot, apple, carrots

Directions:
"Push everything through the tube of the juicer."
Best Ever Pina Colada Cake
Category: desserts
By SunnyDaysNora

Amazingly simple piña colada poke cake - so flavorful and delicious!

Ingredients:
cooking spray
1 (15.25 ounce) package white cake mix with pudding (such as Duncan Hines®)
1 cup water
3  large egg whites
⅓ cup vegetable oil
1 (10 ounce) can pina colada mix
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
½ cup sweetened flaked coconut

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray. Blend cake mix, water, egg whites, and oil in a bowl using an electric mixer until moistened. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 23 to 28 minutes. Poke holes into the hot cake. Pour in pina colada mix and sweetened condensed milk. Let cool completely, at least 2 hours. Spread whipped topping over cake. Sprinkle coconut on top. Refrigerate until ready to serve.

Prep time: 10 mins
Cook time: 25 mins
Total time: 2 hrs 35 mins
Yields: 1 9x13-inch cake

Calories: 332.8
Fat: 15.9 g
Saturated fat: 8 g
Carbohydrates: 44.4 g
Sugars: 37.7 g
Dietary fiber: 0.5 g
Protein: 4.2 g
Cholesterol: 8.3 mg
Sodium: 234.3 mg
Pork Tenderloin Medallions With Fresh Figs


Ingredients:
olive oil, fresh fig, white wine

Directions:
Place a large cast iron or other heavy skillet over medium high heat and coat the bottom with olive oil, about 2 tablespoons.
Season the pork medallions liberally with salt and pepper and place in preheated skillet.  Sear on both sides until well browned, about 3 minutes per side, or to an internal temperature of 145 degrees.
Remove pork from pan to a platter and cover loosely with foil.
Add the figs to the pan, adding a pinch more salt and pepper and additional oil, if needed. Cook figs for 3 minutes, then add the wine to the pan.  Stir gently to scrape up the bits on the bottom of the pan.  Allow wine to come to a boil and reduce slightly, about 3 minutes.
Return the pork to the pan with any juices that may have accumulated on the platter.  Coat with the sauce and allow just to heat through.  Turn the pork and figs onto the platter with all of the sauce.
South American Flank Steak


Ingredients:
oranges, garlic cloves, fresh cilantro, chipotle chile in adobo, olive oil, red wine vinegar, ground cumin, ground coriander, salt, beef flank steak

Directions:
Squeeze juice from 1 orange and pour into a food processor or blender.
Add garlic, cilantro, chiles and their sauce, oil, vinegar, cumin, coriander, and 1/2 teaspoon salt.
Whirl until finely pureed.
Place steak in a 1-gallon zip-lock plastic bag.
Pour cilantro-chipotle mixture over steak and seal bag.
Chill at least 1 hour or up to 1 day.
Lift steak from marinade (discard marinade] and lay on an oiled barbecue grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds]; close lid on gas grill.
Cook steak, turning every 4 to 5 minutes, until browned on both sides and done to your liking in center of thickest part (cut to test], about 12 minutes total for medium-rare.
Transfer steak to a rimmed board or a platter. Let rest 3 to 5 minutes.
Thinly slice meat across the grain.
Also slice remaining orange.
Serve steak with orange slices to squeeze over servings, and add salt to taste.
Yankee Noodle Dandy


Ingredients:
hamburger, garlic powder, Worcestershire sauce, white wine, milk, spaghetti

Directions:
Brown the hamburger with onion and garlic; drain.
add the white wine and Worcestershire sauce let the meat soak up the liquids.
add the soup and the milk and allow to simmer while you cook the pasta adding more milk as needed to achieve the constancy desired.
drain noodles and toss with sauce and serve immediately.
I think mushrooms would be a nice addition, but my dh won't eat them.
This serves well with asparagus or green beans.
Vegan Chocolate Blended Baked Oats
Category: breakfast-and-brunch
By Tammy Lynn

These oats are like eating a fudgy brownie for breakfast, but they are healthy for you! This vegan breakfast is made with rolled oats, banana and almond milk. They are mixed in a blender and baked in the oven. You can leave out the cocoa powder and add whatever nut butter or fruit you'd like for different flavors.

Ingredients:
cooking spray
1 cup rolled oats
⅔ cup almond milk
1 large ripe banana, mashed
2 tablespoons cocoa powder
2 tablespoons maple syrup
1 teaspoon baking powder
½ teaspoon vanilla extract
⅛ teaspoon salt
2 tablespoons vegan chocolate chips

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray two 8-ounce ramekins with cooking spray on the bottom and sides. Combine oats, almond milk, banana, cocoa powder, maple syrup, baking powder, vanilla extract, and salt in a blender. Blend until all is combined well, 30 to 60 seconds. Fill mixture into the prepared ramekins and sprinkle each with 1 tablespoon chocolate chips. Bake in the preheated oven until firm, about 25 minutes.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 2 blended oats

Calories: 378.5
Fat: 10.9 g
Saturated fat: 4.7 g
Carbohydrates: 71.5 g
Sugars: 23.3 g
Dietary fiber: 10 g
Protein: 8.5 g
Sodium: 448.5 mg
Mediterranean Beef Stew  (Crock Pot!)


Ingredients:
zucchini, beef stew meat, diced tomatoes with basil oregano and garlic, pepper, cinnamon sticks

Directions:
Place zucchini in bottom of a slow cooker.
Add beef and remaining ingredients.
Cover with lid, and cook on high heat setting for 5 hours or until meat is tender,  or cover and cook on high heat setting for 1 hour; reduce to low heat setting, cook 7 hours.
Remove and discard cinnamon stick before serving!
Shrimp Linguine in an Olive Oil Based Garlic Sauce


Ingredients:
linguine, extra virgin olive oil, fresh oregano, garlic cloves, white wine, medium shrimp

Directions:
Boil water in a large pot big enough for the half lb. of linguine noodles.
Put your shrimp in bowl and Fill with HOT water enough to cover shrimp COMPLETELY (set to the side].
Chop your Oregano and Garlic Cloves and measure out your Italian Herb Seasoning.
Set your saucepan on a LOW heat.
In your saucepan add first the Extra Virgin Olive Oil.
Then add in your Oregano, Garlic and McCormick's Seasoning.
Stir until well mixed. Then add your 1/4 Cup of white wine stirring slowly.
Adjust heat to a HIGH Simmer for sauce, stirring occasionally.
Your water should be about ready to add the noodles at this point, add them to boiling water now.
(If you prefer to leave the tails on your shrimp you may skip this step].
At This point your Shrimp should be Unthawed enough to remove the tails.
Remove the tails from all shrimp placing them in a fresh bowl as the tails are removed.
Add your shrimp into your saucepan and cook until all shrimp are thoroughly cooked.  (If you have never cooked raw shrimp before they will be done when there is no longer any Grey color on them and they are red as you would expect cocktail shrimp to be.].
Once shrimp are finished cooking remove them from the sauce and place in separate pan or clean bowl to avoid overcooking and set sauce to a VERY LOW SIMMER.
Once your Noodles are done cooking Strain them THOROUGHLY and put them back in your pot.
Now you may add the Shrimp and Sauce to your Noodles.
With everything in the pot set the temp to a Low/Med temp to warm while mixing and stir thoroughly to mix Sauce, Shrimp and Noodles.
Serve on a plate in a bowl may garnish with parsley snips or whatever is to your liking.
ENJOY!
Grilled Chicken and Plantains, Jamaican-Style


Ingredients:
olive oil, molasses, red wine vinegar, tomato paste, onion, fresh thyme, garlic clove, cayenne pepper, ground allspice, chicken breast halves, plantains

Directions:
Brush grill with oil.  Prepare grill to medium heat.  Puree molasses and next 7 ingredients in a blender until smooth.  Season with salt and freshly ground black pepper.  Spoon 1/4 cup sauce into a pie plate.  Add chicken and turn to coat.  Marinate for 15 minutes.
Brush plantains with oil and sprinkle with salt and pepper.  Grill plantains and chicken (skin side down], for 8 minutes.  Turn chicken and plantains over.  Grill until chicken is cooked through approximately 8 minutes (for chicken] and 4 minutes for plantains.  Serve chicken and plantains and drizzle with remaining sauce.
Taro, Pineapple, Sweet Potato and Bacon Chips


Ingredients:
sweet potato, pineapple slices, bacon, butter, green onions, fresh ground pepper, salt

Directions:
Cut taro and sweet potato into 1/2" thick slices and steam or boil until tender but still firm.
Drain, spread to cool, then cut into chips about 1" x 1/2".
Cut pineapple slices into similar size and bacon into 1/2" wide strips (The gammon style bacon is best for this or get bacon ends from a good butcher shop].
Heat oil and butter in a heavy frypan and fry taro/sweet potato chips until golden and brown.
Remove, drain and place on absorbent towel then keep hot in oven at 200 deg. F. In the same pan saute' pineapple.
Then fry bacon until crisp. In a bowl quickly combine the hot chips, pineapple and bacon and toss lightly with green onions.
Sprinkle with pepper, salt transfer to serving dish and garnish with lemon slices.
Serve immediately.
Pie in a Pumpkin


Ingredients:
pumpkin, eggs, brown sugar, molasses, nutmeg, cinnamon, ground ginger, butter

Directions:
Preheat oven to 350 degrees F.
Cut a lid off the pumpkin.
Scoop out the seeds and save for roasting later!
Place the pumpkin in a sturdy baking pan.
Beat together the remaining ingredients EXCEPT FOR THE BUTTER!
Pour into the pumpkin and dot with the butter.
Cover with the pumpkin lid and bake for 1 to 1-1/2 hours, or until the filling has set like custard.
Spiced Cinnamon Honey Cheesecake


Ingredients:
butter, cream cheese, caster sugar, honey, vanilla, mixed spice, eggs

Directions:
Pre-heat the oven to 160 deg C (325 deg F] – line a 20 x 20 cm dish with baking paper {extending over the dish’s edges}.
Combine the Biscuit crumbs and the melted Butter – press into the bottom of the prepared dish – chill for 20 – 30 minutes.
Beat together the Cream Cheese, Caster Sugar, Honey, Vanilla and the Mixed Spice until smooth – beat in cream and the Egg Yolks.
Whisk the Egg Whites until stiff – fold into the Cream Cheese mixture – pour onto the crust and bake 30 minutes – switch off the oven but leave the cheesecake in the oven to cool off {oven door slightly ajar}.
Chill at least 3 hours or overnight.
Sprinkle with Cinnamon Sugar before slicing into squares.
Vegan Chocolate Chip Cookies


Ingredients:
margarine, sugar, molasses, vanilla extract, all-purpose flour, baking soda, salt

Directions:
Preheat the oven to 350 degrees F.
Cream the margarine and sugar with a hand mixer until fluffy. Add the molasses and vanilla and incorporate. Add the dry ingredients to this mixture and mix until a dough forms. Fold the chocolate chips into the dough.
Roll dough into 1 inch balls or drop by tablespoons onto ungreased cookie sheets. Bake for 8 to 10 minutes until mildly browned. Allow the cookies to cool on the baking sheets for  5 minutes. Then transfer to cooling racks, cool and enjoy!
Paella


Ingredients:
olive oil, oregano, dry basil, garlic, salt, pepper, boneless chicken breasts, shrimp, chorizo sausage, yellow onions, green pepper, rice, hot chicken broth, tomatoes, powdered saffron, scallops, clams, mussels, pimientos

Directions:
In a bowl, combine olive oil, oregano, dry basil, garlic, salt and pepper.
Place  chicken and shrimp in another bowl; pour over marinade. Cover and refrigerate  overnight. Heat about 1 tablespoon marinade in frypan over medium heat. Remove  chicken and drain; add to pan and cook until lightly brown.
Remove from pan; set  aside. Add sausage to pan; cook over medium heat until well browned.
Add onions  and green pepper to pan; raise heat to medium-high; cook until vegetables are  soft. Stir in rice; brown slightly.
Add broth, tomatoes, saffron, coriander,  chicken and sausage; boil, cover, heat and simmer for 25 minutes, stirring  occasionally until rice is tender.
Add peas and scallops; toss gently.
Transfer  Paella to large ovenproof 6-quart baking dish or paella pan.
Drain shrimp; push  into rice mixture along with clams.
Bake, covered, in 350 degrees oven for 15 to  20 minutes, or until shrimp are pink and clams open.
Garnish with pimento  strips, if desired.
Cream Cheese Cutouts


Ingredients:
butter, cream cheese, sugar, egg, vanilla, baking powder, flour, powdered sugar, butter, maraschino cherry juice, milk

Directions:
In a large mixer bowl combine butter and cream cheese. Beat until well combined. Add sugar; beat until fluffy. Add egg, vanilla, and almond extract and beat well.
In a medium bowl stir together flour and baking powder. Add flour mixture to cream cheese mixture; beat until well mixed. Divide dough in half. Cover and chill in the refrigerator about 1 1/2 hours or until dough is easy to handle.
On a lightly floured surface, roll dough to 1/8-inch thickness. Cut with desired cookie cutters. Place on an ungreased cookie sheet. Bake in a 375 degree oven for 8-10 minutes or until done. Remove to wire racks; cool.
Sift icing sugar into a bowl, beat in maraschino cherry juice and enough milk until of piping consistency. For spreadable icing, add a little more milk. Stir in a few drops of food coloring, if desired.
Pipe or spread Almond Frosting onto cooled cookies.
Garnish with more colored sugar, dragees or nuts, if desired.
Herbed Cheese Millet Casserole


Ingredients:
butter, salt, water, cheddar cheese, dried sage, butter, milk

Directions:
In a saucepan, melt a tablespoon of butter. Saute the millet until it turns a bit brown. add salt and water. Bring o a boil, then lower heat and simmer until millet is tender, about 25 minutes.
Meanwhile, make the cheese sauce by 2 tablespoons of butter in a saucepan. Add milk, sage, and grated cheese.Stir over low heat until melty - or microwave it to avoid burning. Stir in the cooked millet.
Turn into an oiled casserole and bake at 350 for 15 to 20 minutes until it begins to brown on top. Or, refrigerate until close to mealtime, then bake for about half an hour.