xiaoxl/recipe_data huggingface dataset:
Chorizo-Stuffed Spaghetti Squash
Category: trusted-brands-recipes-and-tips
By France C

Baked spaghetti squash is topped with fire-roasted tomatoes, corn, black beans and a heart-healthy version of chorizo made with lean ground turkey instead of pork.

Ingredients:
1 pound lean ground turkey
¾ teaspoon salt
1 teaspoon garlic powder
1 ½ teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon sweet paprika
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon dried Mexican oregano
½ teaspoon dried chipotle chili pepper
¼ teaspoon cinnamon
⅛ teaspoon ground cloves
2 tablespoons cider vinegar
2 (2 1/2 pound) spaghetti squash, halved and seeded
1 tablespoon olive oil
½ cup white onion, finely chopped
1 clove garlic, minced
½ teaspoon chili powder
½ teaspoon salt
¼ teaspoon ground cumin
¾ cup black beans, rinsed and drained
½ cup fire-roasted frozen corn
¼ cup canned mild diced green chilies
1 (14.5 ounce) can Hunt's® Fire Roasted Diced Tomatoes, undrained
1 cup shredded queso Chihuahua or Mexican blend cheese
¼ cup fresh cilantro, chopped

Directions:
Combine turkey, salt, garlic powder, chili powder, smoked and sweet paprika, cumin, coriander, oregano, chipotle pepper, cinnamon, cloves, and apple cider vinegar in a mixing bowl. Mix well. Refrigerate for at least 1 hour for flavors to blend. Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper. Cut squash in half lengthwise, scoop out seeds and brush cut sides with olive oil. Place squash cut-side down on prepared baking sheet. Roast in preheated oven until squash is soft, 40 to 45 minutes. Set aside and keep warm. Heat a saucepan over medium-high heat. Add chilled chorizo mixture. Cook and stir, breaking up lumps, until cooked through and browned, 8 to 10 minutes. Add onion and cook for an additional 5 minutes, or until onion becomes translucent, stirring constantly. Add garlic and cook an additional 2 to 3 minutes. Stir in chili powder, salt, and cumin. Stir in beans, corn, diced green chilies, and tomatoes; cover and simmer 4 to 5 minutes. Fluff spaghetti squash strands with a fork, keeping them in the shells. Increase oven temperature to 400 degrees F (200 degrees C). Divide sauce among 4 squash halves. Top each half with 1/4 cup of cheese. Return to baking sheet and bake until cheese is melted 5 to 6 minutes. Garnish with fresh cilantro.

Prep time: 15 mins
Cook time: 1 hr
Total time: 2 hrs
Yields: 4 servings

Calories: 545.8
Fat: 16.2 g
Saturated fat: 6.6 g
Carbohydrates: 62.5 g
Sugars: 2.2 g
Dietary fiber: 7.1 g
Protein: 42.6 g
Cholesterol: 100 mg
Sodium: 1600.3 mg
Pat Bing Soo (Korean Shaved Ice)


Ingredients:
kiwi, fresh strawberries, banana, strawberry ice cream, vanilla ice cream, milk, strawberry syrup, maraschino cherry

Directions:
Add 1/3 cup of shaved ice into a large metal bowl and add the Simple Syrup. Next, drain the juice out of the fruit cocktail and pour the fruit, grain powder and then add the red bean paste into the bowl.
Now add another layer of shaved ice into the bowl. Even out the ice and add the kiwi, mochi rice cakes, strawberries and banana. Then add a scoop of both the strawberry and vanilla ice cream. Pour the milk over the dessert and then the strawberry syrup. Then add the whipped cream, drizzle with hot fudge chocolate syrup and top it with the rainbowy puffs cereal. And finally you add the cherry on top!
Simple Syrup:
Add equal parts sugar and water to a small saucepan over medium heat. Heat until the sugar has dissolved, around 5 minutes. Remove from the heat and cool.
Chicken Chilaquiles


Ingredients:
garlic cloves, cilantro, ground cumin, beef, fresh spinach, monterey jack pepper cheese, farmer cheese, scallion, tortilla chips, sour cream, salsa

Directions:
Preheat the oven to 450°. In a blender or food processor, puree the tomatillos, garlic, jalapeño and cilantro until smooth. In a large saucepan, heat the oil until shimmering. Add the cumin and coriander and cook over high heat until fragrant, 30 seconds. Add the tomatillo puree, bring to a boil and cook until the sauce loses its bright green color, 3 minutes. Season with salt and pepper.
In a medium bowl, toss the chicken with 3/4 cup of the pepper Jack, the farmer cheese, scallion and half of the tomatillo sauce; season with salt and pepper. In another bowl, toss the tortilla chips with the remaining sauce.
Spread half of the chips in an 8-by-11-inch baking dish; top with the chicken and cover with the remaining tortilla chips. Don't pack the chips down. Dollop the sour cream over the chips and sprinkle with the remaining 3/4 cup of pepper Jack. Bake for 15 minutes, or until the cheese is browned. Serve at once.
Zydeco Shrimp Wrap


Ingredients:
white rice, onion, green bell pepper, celery ribs, tomato sauce, Worcestershire sauce, shrimp, burrito-size flour tortillas, scallions

Directions:
Bring 3 quarts salted to water to a boil; add in the rice and boil it until the rice is cooked, about 18 minutes; drain.
Heat the oil in a skillet over medium heat; add in the onion, half the green pepper, and half the celery; stir/saute 5 minutes until onion is translucent.
Add in the tomato sauce, Worcestershire sauce, and hot sauce; continue to cook to blend the flavors for 5 minutes.
Stir in the shrimp and cook until just done, stirring frequently, about 2 minutes (don’t overcook].
To assemble: Heat the tortillas until hot and pliable; layer ½ cup rice, a quarter of the shrimp mixture, a quarter of the raw pepper and celery, and a quarter of the scallions in a thick horizontal strip across the bottom third of the tortilla, making sure the ingredients don’t quite touch the edges.
Fold in the two sides and roll the wrap away from you; complete the wraps with the remaining ingredients; cut in half on the bias and serve immediately.
7-Up Cake


Ingredients:
pineapple instant pudding, eggs, margarine, sugar, crushed pineapple, flour, angel flake coconut, eggs

Directions:
Empty lemon supreme cake mix and instant pineapple pudding into a large mixing bowl.
Add oil and eggs.
Beat about 2 minutes.
Add 7-Up and mix until well blended.
Pour into a greased and floured cake sheet pan.
Preheat oven to 350 degrees Fahrenheit.
Bake 35 to minutes or until done.
While still hot spread with Icing.
ICING:
Cook margarine, sugar, pineapple, flour and eggs until thick.
Add coconut and blend well.
Spread over cake while both are still warm.
Kittencal's Hush Puppies


Ingredients:
all-purpose flour, yellow cornmeal, baking powder, seasoning salt, salt, ground black pepper, cayenne pepper, white sugar, egg, milk, shortening, canned corn kernels

Directions:
Pour enough oil in a large cast-iron skillet (or a heavy skillet] to about 1-1/2-inches or a little more.
Heat oil over medium-high until hot (to test the oil drop a spoonful of batter into hot oil if it sizzles it is ready].
In a bowl mix together flour, cornmeal baking powder, seasoned salt, and cayenne pepper and sugar.
In another bowl beat together egg, milk and melted lard or shortening until combined; add into the flour mixture; mix to combined (if the mixture seems to dry then add in a little more milk.
Mix in the chopped corn kernels.
Drop the batter by teaspoonfuls into hot oil and fry until golden turning once (these will not take long to brown].
Drain well on paper towels.
Delicious.
Spicy Thai Eggplant & Tofu


Ingredients:
firm tofu, eggplant, onion, garlic cloves, cayenne, peanuts, extra virgin olive oil

Directions:
Put water on to boil according to rice noodle directions.
Food prep: Slice tofu into bite sized pieces, cut eggplant into bite sized pieces, dice onion & mince garlic.
In a large skillet, add EVOO, garlic and onions. Allow to cook for 2 minutes to soften.
Add tofu, eggplant, brocoli, spice & enough peanut sauce to coat (this should all simmer for about five minutes].
When noodles are finished, add noodles to mix and toss in peanuts and/or cashews as well as more peanut sauce if needed to coat.
Bon apetit!
*I use the microwave bags of brocoli to keep from dirtying another dish. Also, my husband likes chicken in his, so I will sometimes cook a chicken breast in the EVOO before preparing the meal and then slice that up to add to his bowl.
Cottage Pie with a difference


Ingredients:
lean ground beef, olive oil, onion, carrots, garlic, English mustard, tomato puree, oregano, potatoes, cheddar cheese, butter, milk, tomatoes, parmesan cheese

Directions:
The filling: Finely chop the onions and garlic and gently fry until transparent in the olive oil.
(approx 3 minutes] Cube the carrots and put those into the pan with the onions and the garlic, cook for another 2 or so minutes.
Add the rest of the ingredients.
If too dry add a little water.
When cooked put into a ovenproof casserole.
The topping: Boil the potatoes until cooked.
Mash them adding the milk and half of the butter.
Add the grated cheese and mix well.
Put the mash mix on top of the filling.
You may wish to sprinkle some Parmesan cheese on top of this.
Slice the tomatoes and place on top of the topping, putting a knob of butter on each tomato.
Bake in a moderate oven for 40- 50 minutes, until the tomatoes are cooked, and the top is brown and slightly crispy.
Pat's Delicious Semi-Homemade Italian Pizza


Ingredients:
mozzarella cheese, monterey jack cheese, fresh parmesan cheese, black olives, extra virgin olive oil, tap water, dried sweet basil leaves

Directions:
Pour the two packets of pizza dough mix into a large mixing bowl. Add the water and mix with a fork until a ball forms. Ignore the package directions and do the following: cover with a damp towel and set in a warm place for 15 minutes, allowing the dough to rise a bit.
Preheat the oven to 450-degrees F.
After the dough his risen, spray a 16-inch (or 18-inch] pizza pan with the cooking spray (I use an olive oil spray] and place the dough ball in the center. Wash your hands and rub the 1 teaspoon of olive oil on them -- work the pizza dough out toward the edges. TAKE YOUR TIME!  When this is accomplished, place the pizza dough in the preheated oven for 8-9 minutes until there is some VERY SLIGHT BROWNING here and there on the dough. Remove it from the oven and allow it to cool for 3-4 minutes so you can work the sauce on to it without burning your hands.
Once you have the sauce on the pizza, sprinkle on the sliced olives and any other toppings you wish, (such as cooked sausage, banana peppers, etc., but NOT the pepperoni]. Then, cover the pizza evenly with the cheeses. Cover the pizza with the pepperoni slices and sprinkle the basil all over the pizza.
Return the pizza to the 450-degree F. oven, on the rack just below the center, for about 10 more minutes, until you just get some slight browning on the cheese. Remove from  the oven and slice with a pizza cutter. Wait 2 minutes before plating up the pizza.
NOTE: This makes a super covered dish if you get the pizza ready for the final baking and then do the final baking on-site. Cut it into 2-inch squares for this. I like to take 2 or 3 pizzas along for this as you'll see that it disappears much faster then the entree dish!
Creamy Vegan Corn Chowder
Category: soups-stews-and-chili
By BREGGIE110

I was experimenting with different menu ideas when I became a vegan, and came across this great low-fat comfort food chowder. Great for a meal starter or even the main meal itself.

Ingredients:
2 tablespoons olive oil
1 small onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
1 clove garlic, minced
2 ½ cups water
2 cubes  vegetable bouillon
2 cups corn
2 cups soy milk
1 tablespoon flour
1 teaspoon dried parsley
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper

Directions:
Heat oil in a large skillet over medium heat. Stir in onions and celery; cook until just slightly golden. Stir in carrots and garlic; cook until garlic is slightly golden. Meanwhile, bring water to a boil over high heat. Stir in bouillon, and reduce heat to medium. When bouillon cubes have dissolved, add corn and the vegetables from the skillet. Cook until vegetables are tender. Add water, if necessary. Reduce heat to low, and pour in 1 cup soy milk. Stir soup well, then stir in remaining 1 cup soy milk. Quickly whisk in flour. Stir in parsley, garlic powder, salt, and pepper. Cook, stirring constantly, until chowder thickens, about 15 to 20 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 6 servings

Calories: 153
Fat: 6.7 g
Saturated fat: 0.9 g
Carbohydrates: 20.5 g
Sugars: 7.1 g
Dietary fiber: 3.2 g
Protein: 5.1 g
Sodium: 476 mg
Sweet Potato and Peanut Stew


Ingredients:
red pepper flakes, onion, green pepper, garlic, ground ginger, chili powder, ground cumin, sweet potatoes, tomato paste, ground beef, ground turkey, zucchini, cooked rice, couscous

Directions:
Heat ¼ cup peanut oil over medium heat in 5 qt pan.
Add red pepper flakes, onion, pepper, and garlic.
Cook until vegetables are tender.
Add ginger, chili powder, and cumin, cook for 1 minute.
Add sweet potatoes, tomato paste, salt& pepper.
Add enough water to barely cover vegetables and mix well.
Bring to a boil, lower heat, cover and simmer for 45 minutes, stirring occasionally.
In a separate pan, heat remaining peanut oil over medium heat.
Add ground beef or turkey, sautee until brown.
Drain, and transfer to plate until stew is done, then mix in with stew.
Add zucchini to stew and cook for another 15 minutes.
Place peanut butter in a small bowl, stir in 1 cup of the stewing mixture until smooth.
Add peanut butter mixture to the stew.
Mix well and cook stew another 15 minutes.
Re-season to taste.
Serve with hot cooked rice or couscous.
Crock Pot Spaghetti Sauce (Core)


Ingredients:
onion, crushed tomatoes, diced tomatoes, tomato paste, garlic, salt, pepper, dried oregano, Splenda sugar substitute

Directions:
Combine all ingredients in a slow cooker., Cook on low for 8-10 hours.
Saffron and (Soy) Sour Cream Chicken


Ingredients:
chicken breast fillet, sour cream, saffron, salt, pepper

Directions:
Cut the chicken breasts into pieces and fry them in a pan until they are no longer pink outside.
Add the sour cream and cook for a few minutes.
Add the saffron and continue cooking for a few minutes, then add the salt and if you want also pepper - done!
Chunky Chile Cornbread


Ingredients:
fat free sour cream, nonfat milk, canola oil, brown sugar, whole wheat pastry flour, baking powder, salt

Directions:
1. Beat together sour cream, milk, egg whites and oil.
2. Combine in separate bowl, brown sugar, flour, cornmeal, baking powder and salt.
3. Drain corn and green chiles.
4. Combine wet ingredients with the dry ingredients and fold in corn and green chiles.
5. Transfer into a greased 8 X 8 baking pan.
6. Bake for 30-35 minutes at 350 degree.  Make sure you let the cornbread rest for 10 minutes before enjoying.
Orange Pumpkin Scone Cookie Cut-Outs


Ingredients:
butter, brown sugar, flour, pumpkin, egg, vanilla, ground cinnamon, ground ginger, ground nutmeg

Directions:
Preheat oven to 375.
In mixer bowl on medium speed, blend butter, brown sugar and orange rind until well mixed. Add egg, pumpkin and vanilla and mix some more until nicely incorporated.
In separate bowl, sift together flour and spices. Add to mixer bowl and mix until a very loose dough forms. Turn dough onto a sheet of plastic wrap, form a ball, covered with wrap. Chill 1 hour.
On surface lightly dusted with confectioner's sugar, roll dough out about 1/4" thick. Use cutters to shape cookies. Place on ungreased baking sheets and bake 10-12 minutes, until golden brown on bottoms (like a scone].
Cool cookies on rack. While still warm I spread a scone glaze on top: mix confectioners sugar, a little orange juice, cinnamon, and vanilla extract until a thin glaze forms. Spread over warm cookies. I also add raisins as decorations, adhered to the glaze, at this point.
Fresh Strawberry Granita
Category: world-cuisine
By Chef John

You can make and serve this gorgeous Italian frozen iced dessert anytime, but it's really best enjoyed during the summer months. Not only is it cold and delicious, but it forces you to stick your hot, sweaty face in the freezer four or five times to stir. The technique of using a fork several times to mix the freezing granita results in perfect icy crystals.

Ingredients:
2 pounds ripe strawberries, hulled and halved
⅓ cup white sugar, or to taste
1 cup water
½ teaspoon lemon juice  (Optional)
¼ teaspoon balsamic vinegar  (Optional)
1 tiny pinch salt

Directions:
Rinse strawberries with cold water; let drain. Transfer berries to a blender and add sugar, water, lemon juice, balsamic vinegar, and salt. Pulse several times to get the mixture moving, then blend until smooth, about 1 minute. Pour into a large baking dish. Puree should only be about 3/8 inch deep in the dish. Place dish uncovered in the freezer until mixture barely begins to freeze around the edges, about 45 minutes. Mixture will still be slushy in the center. Lightly stir the crystals from the edge of the granita mixture into the center, using a fork, and mix thoroughly. Close freezer and chill until granita is nearly frozen, 30 to 40 more minutes. Mix lightly with a fork as before, scraping the crystals loose. Repeat freezing and stirring with the fork 3 to 4 times until the granita is light, crystals are separate, and granita looks dry and fluffy. Portion granita into small serving bowls to serve.

Prep time: 10 mins
Total time: 2 hrs 25 mins
Yields: 8 servings

Calories: 68.8
Fat: 0.3 g
Carbohydrates: 17.1 g
Sugars: 13.9 g
Dietary fiber: 2.3 g
Protein: 0.8 g
Sodium: 26.3 mg
Daniel Fast Peanut Butter Balls
Category: appetizers-and-snacks
By growingoodsons

Healthy, not to sweet, a great snack for anytime! My girls, 2 and 4, love them!

Ingredients:
¾ cup brown rice syrup
½ cup coconut oil
1 cup natural peanut butter
1 teaspoon vanilla extract
3 cups oats, or more to taste
1 cup raisins
½ cup unsweetened flaked coconut

Directions:
Combine brown rice syrup and coconut oil together in a saucepan over medium heat; cook and stir until melted and boiling, 3 to 4 minutes. Remove saucepan from heat. Mix peanut butter and vanilla extract into syrup mixture until smooth. Add oats, raisins, and coconut to peanut butter mixture and mix well. Refrigerate mixture until cool, at least 30 minutes. Form mixture into balls and freeze until set, at least 1 hour.

Prep time: 15 mins
Cook time: 5 hrs
Total time: 6 hrs 45 mins
Yields: 24 servings

Calories: 216.6
Fat: 12.2 g
Saturated fat: 6.2 g
Carbohydrates: 23.8 g
Sugars: 13.7 g
Dietary fiber: 2.3 g
Protein: 5.1 g
Sodium: 34.6 mg
Carne Asada - Mexico


Ingredients:
flour tortillas, lime juice, lemon juice, garlic cloves, onion, pepper, salsa, Tabasco sauce

Directions:
Mix juices, garlic, onion, tequila, Tabasco and pepper in a bowl., Add meat and marinate both sides., Cover and refrigerate, turning meat over occasionallt., Let sit 4 hours or more., Preheat grill., Place few drops of water on each tortilla, stack and wrap in foil., Place on grill., Remove meat from marinade, reserve marinade., Place meat on grill., Turn steak and tortillas once during cooking., Brush steak with remaining marinade., Cook steak to your liking., Cut into think slices., Place a few slices of steak on each tortilla with salsa and guacamole and serve.
Whole Wheat Carob Brownies


Ingredients:
whole wheat flour, baking powder, salt, carob powder, honey, maple syrup, water, vanilla extract, carob chips, walnuts

Directions:
Preheat oven to 350°F.
In a large bowl, mix together all of your flours, baking powder, salt, and carob powder.
Add in the honey, juice, oil and vanilla and stir just until combined. Don't worry if there are some lumps - it's okay!
Spread into a  greased 8*8 inch pan. Bake for 25-30 minutes, or until a toothpick or knife inserted in the middle comes out clean.
Havarti Cheese Ball


Ingredients:
cream cheese, havarti cheese, feta cheese, dry white wine, milk, fresh oregano, dried oregano leaves, green onions

Directions:
In medium bowl, beat all ingredients except almonds with electric mixer on low speed until blended.
Beat on medium speed, scraping bowl frequently, until fluffy.
Cover and refrigerate about 2 hours or until firm enough to shape.
Shape cheese mixture into a ball; roll in almonds.
Serve with toast rounds or crackers.
Lentil and Golden Squash Pot Pie


Ingredients:
onion, garlic clove, fresh ginger, cumin seed, cardamom seed, lentils, vegetable broth, egg

Directions:
In a large kettle, mix onions, garlic, and ginger.
Coarsely crush the coriander, cumin, and cardamom with mortar and pestle (or run them through a blender to make a coarse powder].
Add the spices to the onion mixture along with 1/4 cup water.
Stir occasionally over med-high head until liquid evaporates and a brown film forms in the bottom of the pan, 10-12 minutes.
Deglaze the pan by adding a little water and stir to loosen the brown bits.
Repeat step, cooking mixture dry and deglazing, until onions are richly browned, about 2 more times.
Sort, rinse and drain lentils; add them to pan along with broth.
Bring to a boil; cover and simmer 10 minutes.
While lentils are simmering, cut off peel and scoop seeds out of squash.
Cut squash into 3/4-inch cubes, making about 1 quart.
Add squash to pan; cover and simmer until lentils and squash are soft, about 15-20 minutes.
Add salt and pepper to taste.
Drain liquid from lentils and measure. Return no more than 3/4 cup liquid back to lentils. Pour mixture into a shallow 1 1/2 qt casserole. (If you are making ahead, you can cover and chill up to one day].
On a floured board, roll pastry dough to match dimensions of casserole plus about an inch on all sides.
Lay pastry rectangle over lentil mixture; folding excess pastry under and press dough firmly against casserole rim.
Pinch dough to flute edges, and brush with beaten egg.
Decoratively slash top.
Bake in 400F oven    for about 30 minutes (45 minutes if chilled].
Shrimp and Sugar Snap Peas
Category: world-cuisine
By EAKE

Quick and easy pasta dish with a little bite that will make anyone look like a gourmet chef. Adjust the chili oil to your own spice level.

Ingredients:
1 (16 ounce) package uncooked linguini pasta
2 tablespoons olive oil
1 teaspoon chili oil
1 ½ pounds medium shrimp, peeled and deveined
1 pound sugar snap pea pods
2 large cloves garlic, minced
1 ½ cups dry white wine
¼ cup reserved pasta water
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
⅓ cup chopped fresh basil

Directions:
Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes or until al dente. Drain, reserving 1/4 cup liquid. Heat the olive oil and chili oil in a wok over medium-high heat. Mix in the shrimp, pea pods, and garlic. Cook and stir 2 minutes, until shrimp are almost opaque. Remove from heat, and set aside. Pour the wine into the wok, and bring to a boil. Cook until reduced by 1/3. Return shrimp, peas, and garlic to the wok, and stir in the reserved pasta water. Continue to cook and stir until shrimp are opaque. Remove wok from heat, and mix in the butter, lemon juice, and basil. Toss with the cooked pasta to serve.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 8 servings

Calories: 402.8
Fat: 7.7 g
Saturated fat: 1.9 g
Carbohydrates: 47.1 g
Sugars: 0.5 g
Dietary fiber: 3.8 g
Protein: 25.5 g
Cholesterol: 133.2 mg
Sodium: 130.3 mg