xiaoxl/recipe_data huggingface dataset:
Frozen Margarita Pie
Category: world-cuisine
By Sandra Faust

This pie is a refreshing end to a meal. It is always a big hit when served at gatherings. Enjoy!

Ingredients:
1 cup finely crushed pretzels
¼ cup white sugar
⅓ cup margarine, melted
1 (14 ounce) can sweetened condensed milk
⅓ cup frozen limeade concentrate, thawed
2 tablespoons tequila
1 tablespoon orange liqueur
3 drops green food coloring, or as needed  (Optional)
1 cup heavy whipping cream
1  lime, sliced  (Optional)

Directions:
Preheat oven to 375 degrees F (190 degrees C). Mix pretzels and sugar together in a bowl; stir in margarine until evenly incorporated. Spoon mixture into a 9-inch pie plate; press into bottom and up sides of plate to form a firm, even crust. Bake crust in the preheated oven until edges are lightly browned, about 5 minutes. Cool on a wire rack. Mix sweetened condensed milk, limeade concentrate, tequila, orange liqueur, and green food coloring in a large bowl. Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the whipped cream will form soft mounds rather than a sharp peak. Fold whipped cream into sweetened condensed milk mixture. Spoon filling into cooled crust. Cover pie with plastic wrap and freeze until firm, about 4 hours. Let stand for 10 minutes before serving; garnish with lime slices.

Prep time: 15 mins
Cook time: 5 mins
Total time: 4 hrs 20 mins
Yields: 1 9-inch pie

Calories: 437.9
Fat: 23.1 g
Saturated fat: 10.9 g
Carbohydrates: 51.4 g
Sugars: 41.1 g
Dietary fiber: 0.6 g
Protein: 5.6 g
Cholesterol: 57.4 mg
Sodium: 342 mg
Cubed Chicken With Coffee Sauce


Ingredients:
chicken thighs, filter coffee, white wine, garlic cloves, butter, red chilies, bay leaf, coffee beans, salt, pepper

Directions:
Add the butter to a pan and fry the cubed chicken. Mix-in the chillies, garlic and bayleaf.
When the chicken is golden brown in colour remove from the pan and set aside. Add the wine and coffee to the pan and continue cooking until the sauce has thickened appreciably then add the coffee beans and cream.
Mix well, return the chicken pieces to the pan and cook for 15 minutes. Serve on a bed of rice.
Easy Crab Tortellini
Category: pasta-and-noodles
By Chef John

Here's a super easy, super simple method for making stuffed pasta using wonton wrappers. If you'd rather call these crab wontons or crab dumplings (or even cheater tortellini!), go ahead. No matter what you call them, this is definitely something you want in your bag of culinary tricks. They're loaded with crab and the tortellini shape does a great job of catching and holding on to all the delicious sauce.

Ingredients:
7  saltine crackers, finely crushed
1 large egg, beaten
2 tablespoons mascarpone cheese
½ teaspoon Dijon mustard
¼ teaspoon Worcestershire sauce
6 ounces lump crabmeat, very well drained, squeezed dry
6 ounces Dungeness crabmeat, very well drained, squeezed dry
¼ teaspoon seafood seasoning (such as Old Bay®)
salt to taste
1 pinch cayenne pepper
1 tablespoon minced jalapeno pepper
28  (3.5 inch square) wonton wrappers, or as needed
1 ½ cups creme fraiche
1 teaspoon ground paprika
2 teaspoons fresh lemon zest
salt to taste
1 tablespoon chopped fresh dill, or more to taste
1 pinch cayenne pepper

Directions:
Crush crackers into a bowl. Add egg, mascarpone cheese, Dijon mustard, and Worcestershire sauce; stir until combined. Let sit until crumbs have absorbed some moisture, about 5 minutes. Add crab meat, seafood seasoning, salt, cayenne pepper, and jalapeno to the cracker mixture; stir until just combined. Wrap and chill in the refrigerator until flavors develop, about 1 hour. Place a wonton wrapper on a work surface to resemble a diamond shape. Wet the top 2 edges with just enough water to moisten. Place 1 tablespoon crab filling right in the center and press to spread it out a bit. Pull the bottom wonton corner up and over the filling, line it up with the top corner to form a triangle, and work your way down the sides, pressing and sealing the wonton edges and pushing out any air. Press your finger right in the center of the long side to create a fold (or bend) in the triangle. Moisten the 2 "wings" and fold around the bend to seal. Repeat to form remaining tortellini. Bring a pot of salted water to a boil. While waiting for water to boil, place creme fraiche in a skillet over medium heat. Add paprika, lemon zest, salt, and a splash of the pasta water. Cook and stir until heated through and just starting to simmer, then turn off the heat and reserve. Add tortellini to the boiling water, giving a gentle stir make sure they don't stick to the bottom. Cook for 1 minute; they may or may not float to the surface. Remove tortellini with a slotted spoon and transfer into the reserved sauce. Turn heat to medium-high and cook, gently stirring and basting, until sauce is heated through and just starts to simmer. Don't overcook or the sauce will reduce too much. Turn off the heat and stir in dill. Serve immediately on warm plates and sprinkle with additional dill and cayenne.

Prep time: 35 mins
Cook time: 10 mins
Total time: 1 hr 50 mins
Yields: 28 tortellini

Calories: 651.1
Fat: 43.9 g
Saturated fat: 25.6 g
Carbohydrates: 40.6 g
Sugars: 3.4 g
Dietary fiber: 1.6 g
Protein: 28.1 g
Cholesterol: 246.6 mg
Sodium: 765.4 mg
Alouette Fat Free Feta Encrusted Salmon


Ingredients:
salmon fillets, olive oil, panko breadcrumbs, dill, feta

Directions:
Pre-Heat oven to 350 degrees F., Season each salmon fillet with sea salt and pepper., Place on a greased sheet tray., Combine olive oil, lemon juice, Panko and chopped dill in a bowl., Fold Feta Crumbles into breadcrumb mixture., Carefully coat the top of each salmon fillet with the bread crumb mixture., Bake in the oven for 8-10 minutes until topping becomes golden brown., Serve over couscous with a sprig of dill and fresh lemon.
Chicken Chop Suey Stir-Fry


Ingredients:
chicken meat, salt, cornstarch paste, garlic, gingerroot, spring onions, green pepper, caster sugar, light soy sauce, rice wine, msg

Directions:
Mix the chicken shreds with a pinch of the salt, the egg white and about 1 teaspoon cornstarch paste.
Blanch them in warm oil, stir to separate, then remove and drain chicken.
Pour off the excess oil, leaving about 2 tablespoons in the wok, stir-fry all the vegetables for about 1 minute, add the remaining salt and sugar, blend well, then add the chicken with the soy sauce and wine, stir-fry for another minute, and add the stock and MSG (optional], finally thicken the gravy with the remaining cornflour paste, garnish with the sesame oil and serve hot.
Apple Dumplings


Ingredients:
apples, flour, baking powder, salt, shortening, milk, brown sugar, water, cinnamon, nutmeg, butter

Directions:
Preheat oven to 375F degrees.
Peel and core apples.
Sift together flour, baking powder, and salt.
Cut in shortening until crumbs are size of small peas.
Sprinkle milk over mixture, and press crumbs together lightly, working dough only enough to hold it together.
Roll dough as for pastry, and cut into 6 squares.
Place an apple on each square and fold pastry to surround apple.
Place in a casserole dish.
Combine brown sugar, water, cinnamon, and nutmeg in a saucepan.
Cook for 5 minutes then remove from heat.
add butter and stir.
Pour sauce over dumplings.
Bake for 35 to 40 minutes, brush pastry with sauce twice during baking.
Erin's Indonesian Chicken
Category: world-cuisine
By ERINPETERSON

This is an all time favorite that has lasted me from grade school through adulthood. I've served it to just about everyone I know and have received nothing but rave reviews!

Ingredients:
1 cup uncooked long grain white rice
2 cups water
1 pound fresh green beans, trimmed and snapped
2 teaspoons olive oil
1 pound skinless, boneless chicken breast halves - cut into chunks
¾ cup low-sodium chicken broth
⅓ cup smooth peanut butter
2 teaspoons honey
1 tablespoon low sodium soy sauce
1 teaspoon red chile paste
2 tablespoons lemon juice
3  green onions, thinly sliced
2 tablespoons chopped peanuts  (Optional)

Directions:
Bring the rice and water to boil in a pot. Reduce heat to low, cover, and simmer 20 minutes. Place green beans in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender but crisp. Heat the oil in a skillet, and cook the chicken 5 minutes on each side, or until juices run clear. Mix the chicken broth, peanut butter, honey, soy sauce, chile paste, lemon juice in a saucepan over medium heat. Cook and stir 5 minutes, until slightly thickened. Mix in the green beans. Serve over rice. Garnish with green onions and peanuts.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 530.3
Fat: 18.6 g
Saturated fat: 3.8 g
Carbohydrates: 58.1 g
Sugars: 7.8 g
Dietary fiber: 6.4 g
Protein: 35.4 g
Cholesterol: 59.4 mg
Sodium: 322 mg
Scottish (Or English) Rarebit


Ingredients:
cheese, beer, butter, Dijon mustard, Worcestershire sauce

Directions:
Heat the cheese, beer and butter over low heat, stirring, until it melts., Add mustard and a splash of Worcestershire sauce., Meanwhile, be toasting bread., Pour sauce over toast and serve.
Baby Brie Topped Potato Slices


Ingredients:
tomatoes with herbs, fresh rosemary leaves, olive oil, parmesan cheese

Directions:
Heat oven to broil.
Cut small slice off ends of each potato. Cut each potato into 6 slices, about ¼ inch thick.
Place on broiler pan. Brush with olive oil.
Broil 4 inches from heat 6 to 7 minutes or until well browned; turn.
Brush with olive oil and sprinkle with Parmesan cheese. Broil 3 to 4 minutes or until browned and tender.
Remove from oven and turn oven off. Top each slice with a wedge of Alouette Baby Brie and 1 or 2 strips of sundried tomato.
Put back into warm oven (without turning it on] for another 5 minutes allowing cheese to soften.
Remove from oven, sprinkle with rosemary and serve.
Tara's Shrimp and Grits


Ingredients:
bell peppers, mushrooms, fresh tomatoes, green onion, Polish sausage, shrimp, beer, sour cream, butter

Directions:
Slice all pieces above, but julianne the peppers. Place in pan with olive oil and beer. Add garlic powder, salt and pepper and Old Bay seasoning. Sauté until eldente. Set aside.
In a small pot, SOAK about a 1/2 pound to pound of shrimp in 1 can of beer with some Old Bay added. Set aside.
In large pot, cook 4 cups of grits to feed 8 people. . When grits are almost done, add some Hidden Valley Ranch dressing, garlic salt, 1 small container of sour cream and la stick of butter.
Add shrimp to pan and ½ stick of butter and a small amount of the beer. Sauté shrimp until pink. Then add 1 tablespoon of flour to the pan. Mix for a few seconds (in order to make a roux]. Then add the beer to the consistency you want the roux. Add this to the veggie mixture. Needs to be a gravy consistency.
You can spoon the shrimp mixture over the grits or add directly to the pot. Enjoy with buttermilk biscuits with butter or jelly.
Cinnamon Sugar Oatmeal


Ingredients:
oats, boiling water, soymilk, cinnamon, brown sugar

Directions:
Add boiling water to oats in bowl and let sit 5 min
Add soy milk and microwave 45 sec, stir then another 45 sec.
Take out and stir.  If it needs more time microwave again until there is very little water left in the bowl then add cinnamon and brown sugar and enjoy.
Easy Beef Enchiladas
Category: everyday-cooking
By Meranda

These beef enchiladas are so easy to make! Hope you enjoy!

Ingredients:
2 pounds ground beef
¼ cup chopped onion
2 cups shredded Cheddar cheese, divided
½ cup sour cream
1 tablespoon taco seasoning
1 pinch salt and ground black pepper to taste
2 ½ cups red enchilada sauce
1 ½ teaspoons chili powder
cooking spray
1 (10 ounce) package flour tortillas
1 (15 ounce) can black beans, rinsed and drained  (Optional)
1 (6 ounce) can sliced black olives, drained  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray. Cook and stir ground beef and onion in a skillet until beef is browned and crumbly, 5 to 7 minutes. Drain off grease. Stir 1 cup Cheddar cheese, sour cream,  , and pepper into the beef mixture until cheese is melted. Mix in red enchilada sauce, chili powder, and salt. Warm tortillas in the microwave for about 1 minute. Spoon about 1/4 cup of the beef mixture into the center of each tortilla. Roll tortillas up and place in the casserole dish, seam-side down. Spoon any leftover sauce, black beans, and olives over the tortillas. Sprinkle remaining cheese over the top. Bake in the preheated oven until cheese is melted and filling is bubbling, about 20 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 8 servings

Calories: 675.3
Fat: 45.1 g
Saturated fat: 21 g
Carbohydrates: 33.9 g
Sugars: 1.3 g
Dietary fiber: 6.3 g
Protein: 33.5 g
Cholesterol: 134.1 mg
Sodium: 981.4 mg
Layered Banana Cream Dream Pie


Ingredients:
cream cheese, milk, milk, instant vanilla flavor pudding and pie filling, bananas, powdered sugar, nutmeg

Directions:
Beat cream cheese till light and fluffy; add 2 tablespoons milk, mixing until lump free.
Add remaining milk, mixing well. Stir in the pudding mix; beat on low for 2 minutes.
Slice bananas and layer on the bottom of the pie shell.
Pour pudding mixture over bananas.
Chill 1 hour.
Whip cream until stiff peaks form, mixing in the powdered sugar. Spread over pie filling. Dust lightly with nutmeg and refrigerate 1 more hour.
Queen Victoria's Radish Sandwich


Ingredients:
unsalted butter, reduced-fat cream cheese, fresh parsley, fresh tarragon, fresh lemon zest, radish, fresh chives

Directions:
Combine the first six ingredients in a bowl., Spread the butter and cream cheese  mixture on bread slices., Arrange sliced radishes on top., Sprinkle the snipped chives on top and enjoy.
Danish Macaroni Salad With Ham


Ingredients:
elbow macaroni, hard-boiled eggs, dry mustard, salt, mayonnaise, sour cream, pimiento, ham, fresh parsley, fresh dill

Directions:
Cook the macaroni al dente as directed on the package.  Drain well and set aside to cool.
In a salad bowl mash the yolks of two of the eggs, reserving the egg whites for another use.
Add the mustard and salt to the yolks.
Gradually mix in the mayonnaise, the fold in the sour cream.
Add the pimiento, ham and cooled macaroni, toss gently but thoroughly.
Taste and adjust the seasoning.
Cover and chill at least one hour.
Slice the remaining 2 eggs into rounds.
Place the eggs rounds decoratively on the top of the salad and sprinkle with the parsley or dill.
Bacon Wrapped Swai


Ingredients:
"bacon"

Directions:
Preheat oven to 400.
Liberally grease a baking sheet or line with foil.
I lined mine with foil and it didn't stick to the foil at all.
Lightly sprinkle the fillets with the Italian seasoning.
Lay out 3-4 strips of uncooked bacon depending on how long your fillets are.
Lay a fillet on top of the bacon.
Wrap the bacon around the fillet so that there are few gaps between the slices.
I overlapped some of my slices-it was fine.
Repeat the process for the other fillet.
Bake at 400 for 30 minuets.
After the 30 minutes are up, broil on High for 1-3 minutes to crisp up the bacon.
Watch it carefully so the bacon doesn't burn.
Pollo, Quimbobó Y Platano (Chicken, Okra and Plantain)


Ingredients:
extra virgin olive oil, onions, green pepper, red bell pepper, garlic cloves, water, low sodium chicken broth, plantains, chopped tomatoes, tomato paste, tomato sauce, raisins, okra, chicken breasts, chicken legs, salt, crushed red pepper flakes, cumin, lemon, sugar

Directions:
Marinate chicken overnight with juice of one whole lemon, 4 mashed garlic cloves, cumin and a sprinkle of salt.
When ready to cook, pat dry.
In a large pot, add olive oil.
Brown chicken on all sides.
Remove chicken and put aside.
Add a little more oil to pot.
Sauté onions and bell peppers till soft.
Add okra and stir-fry a few minutes.
Add rest of garlic and sauté 30 seconds.
Add rest of ingredients and saute one minute.
Add water or chicken broth.
Turn heat up high till liquid boils.
Add chicken.
Lower heat.
Cover and simmer on very low for 1 hour.
Serve with white fluffy rice and salad of tomatoes and lettuce.
Strawberries and Cream Crepes


Ingredients:
all-purpose flour, eggs, milk, water, sugar, vanilla, salt, butter, margarine, fresh strawberries, sugar, light cream cheese, powdered sugar, nonfat sour cream

Directions:
Place ingredients in blender container in order given.
Blend 30 seconds,stop and stir down sides.
Blend 30-60 seconds until smooth.
Or, mix in bowl with wire whisk or mixer, first combining flour and eggs, adding liquid gradually.  Beat until smooth; add other ingredients.
NOTES : Batter can be used immediately.  However, an hour or two standing will produce slightly more tender crepes.
Or, refrigerate batter up to three days for use as needed.
Measure flour and liquid carefully, since consistency of batter is important.  (It should be about the consistency of thick heavy cream.].
Spoon flour into 1 cup measure and level off with straight edge of knife or spatula.
CREPES: Lightly grease. Measure about 1/4 cup batter into pan. Tilt pan to spread batter. Once crepe has lots of little bubbles, loosen any edges with spatula. Flip crepe over. This side cooks quickly. Slide crepe from pan to plate. Make all the crepes, stacking them as you go. no need to oil the pan again, after the first crepe.
Once the crepes have cooled, trim them all to the same size. Make them about 6". Using a lid from a margarine container works great. When no one is looking, eat the scraps --  you worked hard for them, don't throw them out ;].
Filling: Combine strawberries and granulated sugar in a bowl; stir well.
Cover and chill 1 hour. Combine cream cheese and powdered sugar in a bowl, and beat at medium speed of an electric mixer until blended. Add sour cream, beat until smooth.
Spread 1/4 cup cream cheese mixture over half of each crepe, and top with 1/2 cup strawberry mixture. Sprinkle crepes with 1 tablespoon powdered sugar. Serve immediately.
Challah


Ingredients:
bread flour, powdered milk, brown sugar, salt, honey, water, eggs, water, sesame seeds, poppy seed

Directions:
weigh ingredients and add water.
I mix it on a 20qt mixer for 15 minutes.
flip the dough and mix for another 5 minutes.
let rest covered until double (optional].
mix the egg and 2 tablespoons of water well to make egg wash.
pre heat oven to 325.
divide dough into 6(16oz] portions
form in traditional braid or loaves.
use egg wash to coat loaves.
proof until touched lightly leaves indent  but do not let it double in size it will rise in oven.
recoat with egg wash right before placing in oven (top with seeds at this time].
bake approximately 20 minutes turning 180 degrees after 13 minutes.
It will be a nice golden brown on top and a lighter brown on the bottom.
This bread freezes well and is great to have on hand for company or gifts. Also makes the best french toast!
times do not include proofing times.
Thai-Style Chicken Coleslaw


Ingredients:
shallots, honey, rice vinegar, lime, fish sauce, soy sauce, chives, chicken fillets, cabbage, carrots, mint leaves, peanuts, pickled ginger

Directions:
Place the chicken in a large serving bowl.
Combine the shallots, chilli, honey, rice vinegar, fish sauce, lime juice, soy sauce and chives. Pour the mixture over the shredded chicken. Keep mix in fridge until ready to serve.
When ready to serve add the cabbage, carrot, mint leaves, coriander and peanuts to the chicken mix.
Toss lightly until well combined and finish with a garnish of pink pickled ginger.
Serve the salad well chilled.
Maple Apple Pie


Ingredients:
baking powder, maple syrup, Crisco shortening, apples, maple syrup, cornstarch, maple syrup, pecans, unbleached flour, butter, salt

Directions:
7 to 8 T cold water Preheat oven to 375 degrees. For crust, combine flour, baking powder and salt in large mixing bowl. Cut in Crisco shortening with pastry blender or 2 knives until mixture is uniform. Sprinkle water in, 1 tbsp. at a time, until dough forms a ball. Divide dough into 2 equal parts.
On lightly floured surface, roll bottom crust into circle 1/8" thick and 1/2" larger than and inverted 9" pie plate. Gently, ease crust into greased plate, being careful not to stretch dough. Trim edge even with plate.
For filling, microwave apple slices on high for 2 minutes. Stir; repeat procedure twice or until apples begin to soften. Set aside.
In separate microwaving bowl, combine maple syrup and cornstarch.
Microwave 2 minutes; stir. Repeat procedure until mixture starts to thicken. Add the thickened mixture to apples. Toss lightly until apples are well coated; set aside to cool. Spoon cooled Apple filling into unbaked pastry shell.
For nut filling, combine pecans, syrup and butter in microwaving bowl. Microwave on high 1 minute, stir and continue to microwave an additional minute on medium setting. Stir to break up mixture.
Spread nut mixture on top of apple filling.
On lightly floured surface, roll out top crust the same as bottom. Carefully,lift top crust onto filled pie;trim 1/2" beyond edge of pie plate. Fold top edge under crust. Crimp edges or flute as desired. Slit top crust with knife to allow steam to escape. Bake at  375 degrees for 60 minutes or until apples start to bubble. Brush top of pie with maple syrup; continue to bake and additional 5 minutes.
Buttermilk Pumpkin Waffles With Apples and Apple Cider Syrup


Ingredients:
butter, honey, fresh lemon juice, cinnamon, tart cooking apples, granny smith apples, sugar, cornstarch, apple cider, flour, baking powder, baking soda, salt, sugar, ground ginger, ground nutmeg, ground cinnamon, eggs, buttermilk, canned pumpkin

Directions:
Prepare apples and syrup: Melt 6 tablespoons butter in a 12-in. nonstick frying pan over medium heat. Add honey, 2 teaspoons lemon juice, 1/4 teaspoons cinnamon, and apples. Cook, stirring occasionally, until apples are lightly glazed and have softened slightly, about 10 minutes.
Meanwhile, in a medium saucepan, whisk together 3/4 teaspoons cinnamon, the sugar, and cornstarch. Add apple cider and 5 teaspoons lemon juice and whisk to combine. Bring to a boil over medium heat and cook, stirring often, 2 minutes. Remove from heat and whisk in 3 tablespoons butter.
Make waffles: In a medium bowl, whisk together flour, baking powder, baking soda, salt, sugar, ginger, nutmeg, and cinnamon. In another medium bowl, whisk egg yolks until pale yellow; whisk in oil, buttermilk, and pumpkin.
In bowl of a stand mixer fitted with the balloon whisk, beat egg whites until soft peaks form. Add egg yolk mixture to flour mixture, stirring to combine. Gently fold in egg whites just until blended.
Preheat oven to 200°. Preheat a waffle iron and coat it with cooking-oil spray. Ladle 1 cup batter (or amount directed by waffle-iron maker] onto hot iron, spreading with a spatula, and cook until nicely browned, about 5 minutes. Transfer waffle directly to oven rack. Repeat with remaining batter. Meanwhile, reheat apples and syrup.
Break waffles into sections, divide among 8 plates, and top with apples and syrup. Serve remaining syrup on the side.
Slottsstek (Swedish Royal Pot Roast)


Ingredients:
beef, salt, allspice, pepper, butter, brandy, beef broth, onions, bay leaves, white vinegar, molasses, parsley

Directions:
Rub meat with salt, allspice and pepper., Saute in butter until brown on all sides., Pour in brandy and ignite., Add beef broth, onions, bay leaves, vinegar and molasses., Stir well, cover, and simmer for 2 hours., Slice beef, sprinkle with parsley, and serve.
White Chocolate Mud Cake


Ingredients:
butter, white chocolate, water, caster sugar, plain flour, self-raising flour, eggs, vanilla essence, butter, white chocolate, icing sugar

Directions:
Heat butter, chocolate, water and sugar in a saucepan stirring until melted and well combined.
Sift flours together into a bowl and blend in chocolate mixture, eggs and vanilla Pour into a greased and base lined 20cm round cake tin.
Bake in a moderate oven for 1 hour and 10 minutes until cooked when tested.
To make icing cream butter, blend in remaining ingredients.