xiaoxl/recipe_data huggingface dataset:
Enchilada Casserole III
Category: world-cuisine
By Kathy

This is a layered casserole that is always a favorite with my husband and kids. Served with Spanish rice and a green salad, it is sure to please everyone.

Ingredients:
1 (1.5 ounce) package dry enchilada sauce mix
1 (6 ounce) can tomato paste
¾ cup water
1 ½ pounds ground beef
1 teaspoon garlic salt
½ teaspoon onion powder
1 (16 ounce) can refried beans
1 (12 ounce) package corn tortillas
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese

Directions:
Preheat oven to 375  degrees F (190 degrees C). In a medium bowl, mix the dry enchilada sauce according to package directions, replacing tomato sauce with the tomato paste and water In a large skillet, brown the ground beef with garlic salt and onion powder; drain fat. Mix refried beans and 1/2 cup of the prepared enchilada sauce with the meat. Dip enough corn tortillas to cover the bottom of a 3 quart casserole dish in the remaining enchilada sauce. Arrange tortillas in the dish. Spoon in half of the meat mixture, covering the tortillas. Spread half of the Cheddar and Monterey Jack cheeses over the meat. Cover with another layer tortillas dipped in enchilada sauce. Spoon in remaining meat mixture and top with a final layer of tortillas dipped in enchilada sauce. Pour any remaining sauce over the layers and top with remaining cheese. Cover and bake in preheated oven for 20 minutes. Remove from oven and let sit for 5 minutes before serving.

Prep time: 20 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 8 servings

Calories: 448.6
Fat: 22 g
Saturated fat: 10.7 g
Carbohydrates: 34.6 g
Sugars: 3.3 g
Dietary fiber: 7.5 g
Protein: 28.4 g
Cholesterol: 86.9 mg
Sodium: 1522.1 mg
Potato and Wild Leek Soup


Ingredients:
potatoes, butter, kosher salt, water, milk, bouillon cubes, pepper

Directions:
Scrub and dice potatoes, skin and all.
Melt butter in a 5 quart pot, add diced potatoes and salt and saute till lightly golden.
Add water and bouillon cubes, simmer.
Wash and trim the leeks.
Using kitchen shears snip half of of the leeks into small pieces and add to the pot.
Simmer till potatoes are tender.
Blend half the soup with a stick blender or in a regular blender till creamy and thick. Add back into the pot.
Add milk slowly. Heat till once again hot but not boiling.
Snip the remaing leeks into the pot, do not boil, just keep warm.
Empanada Dough
Category: appetizers-and-snacks
By lola

This basic dough can be filled with Empanada Pork Filling, then fried or baked.

Ingredients:
2 cups all-purpose flour
½ teaspoon salt
⅓ cup white sugar
1  egg yolk
½ cup water
2 tablespoons all-purpose flour for dusting
2 tablespoons melted butter for brushing

Directions:
Whisk together the 2 cups flour, salt, and sugar in a bowl until evenly blended; make a well in the center of the mixture. Whisk the egg yolk and water together in a small bowl until smooth; pour into the well and mix to form a stiff dough. Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 8 minutes. Roll the dough with a rolling pin until thin, sprinkling with flour to prevent from sticking. Brush with melted butter and roll it like a jelly roll. Cut with a sharp knife into 1 1/2-inch slices. Roll each piece into a circle and fill with about 1 tablespoon filling. Fold over into half moons and seal.

Prep time: 20 mins
Total time: 20 mins
Yields: 24 empanadas

Calories: 61.7
Fat: 1.3 g
Saturated fat: 0.7 g
Carbohydrates: 11.2 g
Sugars: 2.8 g
Dietary fiber: 0.3 g
Protein: 1.3 g
Cholesterol: 11.1 mg
Sodium: 56 mg
Rice Pudding


Ingredients:
white rice, milk, water, Nestle sweetened condensed milk, sugar, cornstarch, vanilla, rose water, salt, apricot marmalade

Directions:
"In a pan, add water, pinch of salt, then add the rice and cook for 30 minutes on low. Drain any water left if not all absorbed. In another pan, add milk, sugar, corn starch, condensed milk, vanilla, rosewater. Bring to a boil then reduce the heat to medium. Add the cooked rice and stir. You need to keep an eye on that and keep stirring until it thickens. Also you need to keep it from sticking to the bottom of the pan. When it thickens, pour into the serving bowls and let it completely cool. After that, spread the marmalade on top then refrigerate until time to serve."
Mini Cheesecakes III
Category: desserts
By BRAT87

This is a delicious recipe that is perfect for an on-the-go snack. Plus it is a great treat for kids.

Ingredients:
⅓ cup graham cracker crumbs
1 tablespoon white sugar
1 tablespoon margarine, melted
1 (8 ounce) package cream cheese, softened
¼ cup white sugar
1 ½ teaspoons lemon juice
½ teaspoon grated lemon zest
¼ teaspoon vanilla extract
1  egg

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease a 6-cup muffin pan. In a medium bowl, mix together the graham cracker crumbs, sugar, and margarine with a fork until combined.  Measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pressing firmly. Bake in the pre-heated oven for 5 minutes, then remove to cool. Keep the oven on. Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in the egg. Pour the cream cheese mixture into the muffin cups, filling each until 3/4 full.  Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool completely in pan before removing. Refrigerate until ready to serve.

Prep time: 20 mins
Cook time: 25 mins
Total time: 1 hr 15 mins
Yields: 6 mini cheesecakes

Calories: 219
Fat: 16.1 g
Saturated fat: 8.8 g
Carbohydrates: 15.2 g
Sugars: 12.1 g
Dietary fiber: 0.2 g
Protein: 4.2 g
Cholesterol: 72.1 mg
Sodium: 171.1 mg
Banana Yogurt Cake


Ingredients:
all-purpose flour, granulated sugar, baking powder, baking soda, salt, plain low-fat yogurt, banana, lemon, rind of, vanilla, light corn syrup, water, fresh raspberry

Directions:
In a large mixing bowl, stir together flour, the 1/3 cup sugar, baking powder, baking soda and salt; set aside.
In a medium bowl, stir together yogurt, banana, oil, lemon peel and vanilla; set aside.
In a small mixer bowl, beat egg whites until soft peaks form.
Gradually add remaining 3/4 cup sugar; beat on high speed until stiff peaks form.
Stir yogurt-banana mixture into flour mixture until moistened.
Fold in about a fourth of the egg-white mixture to soften; then fold in remaining egg whites.
Preheat oven to 350°F.
Pour the batter evenly into a greased and floured 9 by 9 by 2-inch baking pan.
Bake for 40 to 45 minutes, or until a wooden toothpick inserted in the center comes out clean.
Cool cake in the pan on a wire rack for 10 minutes.
Remove cake from pan and cool completely on the wire rack place cake in a storage container or wrap with plastic wrap and store; this cake slices better when held overnight.
For icing, stir together corn syrup and water; add cocoa powder, stirring till smooth.
Drizzle chocolate over cake in a Lacy design.
Let stand about 30 minutes, until set.
Serve with raspberries.
Thai Red Curry Chicken Soup
Category: soups-stews-and-chili
By Ginacooks

Red curry chicken is a family favorite so I adapted it into a soup. That way you never miss any of the delicious sauce!

Ingredients:
2 tablespoons red curry paste
1  red bell pepper, thinly sliced
1 small onion, chopped
1 (14 ounce) can coconut milk
1 tablespoon fish sauce
3 cups homemade chicken stock
2 cups shredded cooked chicken
1 ½ cups cooked basmati rice
4 tablespoons chopped fresh cilantro

Directions:
Cook curry paste in a large, heavy saucepan over medium-high heat until oils start to release, 1 to 2 minutes. Add red pepper and onion and cook, stirring, until softened, about 5 minutes. Stir in coconut milk until well blended. Add fish sauce, and then chicken stock. Reduce heat to low and simmer for 15 minutes. Add cooked  . Stir over heat until warmed through. Add chopped cilantro right before serving.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 bowls

Calories: 302.9
Fat: 23.1 g
Saturated fat: 14.3 g
Carbohydrates: 16.8 g
Sugars: 1.7 g
Dietary fiber: 1.5 g
Protein: 16.4 g
Cholesterol: 36.8 mg
Sodium: 662.9 mg
Oven BBQ Brisket


Ingredients:
beef brisket, garlic cloves, beer, barbecue sauce, Tangy Barbecue Sauce

Directions:
With a small knife, pierce top and sides of brisket 1 inch deep every 2 inches.
Insert garlic slice in each cut.
Place meat, fat side up, in shallow baking pan.
Pour 1 cup beer over meat.
Cover with foil and bake at 300°F for 2 hours.
Remove meat from pan.
Drain liquid, reserving 1/2-cup.
Return meat and reserved liquid to pan.
Combine remaining beer, barbecue sauce.
Pour over meat.
Continue baking, uncovered, for 1 hour or until meat is tender.
Variation; Add a small can of green chiles, put it through the blender and mix with the barbecue sauce and then do the recipe the same way.
The Ultimate Peanut Butter Whoopie Pie


Ingredients:
butter flavor shortening, butter flavor shortening, nonfat milk, white vinegar, granulated sugar, brown sugar, crunchy peanut butter, water, vanilla, all-purpose flour, baking soda, baking powder, salt, nonfat milk, all-purpose flour, confectioners' sugar, butter flavor shortening, butter flavor shortening

Directions:
Heat oven to 425°F Prepare baking sheet by greasing with shortening. Prepare countertops for cooling pies by lining with sheets of foil.
PIES:
In small microwavable bowl, mix together 1 cup milk and vinegar. Microwave at HIGH to warm slightly (you may also achieve this in a small saucepan on a stove top on medium heat]. Mixture will appear separated and curdled.
In large bowl combine granulated and brown sugars, and crunchy peanut butter. Beat at medium speed with electric mixer until crumbly.
Add ½ cup shortening to 2-cup glass measure. Pour boiling water over and stir to melt shortening. Add to peanut butter mixture along with milk mixture and vanilla. Beat at low speed. Mixture will appear very fluid and a tad separated.
Combine 4 cups flour, cocoa, baking soda, baking powder and salt. Stir well. Add all at once to peanut butter mixture. Beat at low speed until mixture is blended and resembles thick cake batter. Allow to stand 20 minutes. Drop by rounded measuring tablespoonfuls 2 inches apart onto prepared baking sheet.
Bake in upper half of oven for 8 to 10 minutes or until set TAKING CARE NOT TO OVERBAKE. Allow to cool 2 minutes on baking sheet. Transfer pies to foil and cool completely.
FILLING:
Combine ½ cup milk and 3 tablespoons flour in small saucepan. Cook and stir on medium heat until thickened. Allow to cool completely. Transfer to medium bowl and add confectioners’ sugar, ½ cup shortening, creamy peanut butter and vanilla. Beat at low speed until blended. Beat at high until smooth. Refrigerate until ready to use. Spread filling on bottom halves of pies. Top with remaining pie halves. Press together gently.
Romanian Lettuce Soup


Ingredients:
onion, garlic clove, lettuce, lemon juice, water, parsley

Directions:
Cook slowly chopped onion and garlic in oil until soft but not brown.
Wash lettuce, tear leaves in small pieces, add to cooked onions and cook about 10 more minutes.
Add salt, pepper, water and simmer 15 minutes.
Add lemon juice and simmer 5 more minutes.
Meanwhile, beat yolk in large serving bowl and add cream.
Pour soup very slowly, drop by drop, over egg mixture stirring vigorously to prevent curdling.
Do not cook again. Sprinkle chopped parsley on top.
Oatmeal Peanut Butter Chocolate Chip Cookies


Ingredients:
peanut butter, brown sugar, sugar, eggs, vanilla extract, milk, flour, baking powder, baking soda, salt, oats, chocolate chips

Directions:
Preheat oven to 350°F.
In a large mixing bowl, cream together peanut butter, brown sugar and sugar.  Then stir in eggs, vanilla extract and milk.
In a separate medium-sized mixing bowl, stir together flour, baking powder, baking soda and salt.  Stir into wet mixture and combine thoroughly.
Stir in oats and chocolate chips.  Since the dough is relatively stiff, I found it necessary to work the oats and chips into the dough with my hands.
Roll dough into 1 1/2 inch balls and place onto a lightly greased cookie sheet 2 inches apart.  Bake at 350 F for 10-13 minutes until cookie bottoms are lightly browned and tops are no longer shiny.
Remove to a wire rack to cool and enjoy.  Store in an air-tight container for up to one week (that is if they last that long].  :].
Pork Meatballs With Alfredo Sauce #RSC


Ingredients:
ground pork, parmesan cheese, beef broth, baby portabella mushrooms, fresh spinach, shallots, garlic cloves, butter, heavy cream, ricotta cheese, parmesan cheese

Directions:
Meatballs:
In a bowl mix the first 5 ingredients.
Roll into balls approx 1 1/2" to make 12 meatballs (set aside].
In saucepan bring beef broth to boil - reduce heat to med-high - add meatballs to the pan. Cover and cook for 15 minutes then turn meatballs onto the other side and cook an additional 15 minutes.
Cook pasta according to the package directions.
Meanwhile prepare the sauce:
In a skillet on med-high heat melt 2 TBS butter, adding onions & garlic cooking until soft (approx 2 min]; add mushrooms and cook an additional 2 minutes then add the spinach cooking another 2 minutes until the spinach is wilted. Set aside in a bowl.
In the same skillet melt remaining 6 TBS butter, add heavy cream and cook on medium heat a couple of minutes until sauce thickens slightly. Reduce the heat to low and add the parmesan and ricotta cheeses stirring until smooth. Add the Hidden Valley Original Ranch Dressing stirring an additional minute.
Add the spinach and mushroom mixture to the sauce in the skillet folding in the cooked pasta. Transfer to serving dish.
Remove the meatballs from the broth (discarding the broth] and spoon the meatballs into the pasta sauce.
Serve with salad and bread. Enjoy!
Swedish Meatballs (Alton Brown's)


Ingredients:
milk, onion, kosher salt, ground pork, black pepper, ground allspice, nutmeg, all-purpose flour, beef broth, heavy cream

Directions:
Preheat oven to 200 degrees F.
Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.
Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.
Grilled Lollipop Lamb Chops


Ingredients:
lamb chop, olive oil, sea salt, cracked black pepper, of fresh mint

Directions:
Place the lamb chops on a baking sheet. Drizzle with the olive oil on both sides, and sprinkle both sides with the sea salt, pepper and herbes de Provence. Let sit at room temp for 5 minutes.
Heat a grill pan over high heat until almost smoking. Add the chops, in batches if necessary, and sear for about 4 minutes. Flip, and cook for another 3 minutes for medium-rare and 5 minutes for medium. Transfer the chops to a serving platter. Drizzle with the agave and sprinkle with the mint.
Veggie Soup - My Rainy Day Saturday Soup


Ingredients:
olive oil, onion, carrots, celery, minced garlic cloves, chicken broth, crushed tomatoes, tomato paste, cannellini beans, cold water, oregano, basil, cinnamon, turmeric, tarragon, thyme, salt, black pepper, red pepper flakes, sugar

Directions:
Drizzle olive oil in bottom of large soup pot placed on stove burner at medium-high   heat to begin with.
When oil is heated begin adding the washed, chopped veggies to sauté.
Stir the veggies while sautéing with a wooden spoon until tender.
Add chopped fresh garlic and continue stirring the veggies.
Add salt, black pepper and the spices, continue stirring the mixture.
Add the tomato paste, crushed tomatoes, chicken broth and water.
Add the bay leaves.
Add the washed, drained beans and keep stirring the soup.
Turn down the heat under the pot to low and keep stirring and tasting.
Correct flavor of the soup with more sugar if needed and more salt if needed.
Serving suggestions:
In your personal bowl of soup add soup crackers or homemade croutons or melting cheese keeping the pot of soup dairy-free for those with dietary restrictions.
Add pasta of choice or rice, prepared separately in another pot.
Sharp Cheddar Dip
Category: appetizers-and-snacks
By shanda weis

This is a recipe I tried at my aunt's house.  It's easy and tasty.  Simply dip the bagel pieces into the dip!  A six-pack of refrigerated soft bagels will work great.

Ingredients:
1 (8 ounce) package cream cheese, softened
5 ounces sharp processed cheese spread
1 pinch garlic powder
6  bagels

Directions:
In an electric blender, combine cream cheese, sharp Cheddar cheese spread, and garlic powder. Blend until creamy. Cut bagels in half, and then into quarters. Arrange the bagels around the dip on a serving platter.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 to 10 servings

Calories: 262.5
Fat: 12.7 g
Saturated fat: 7.6 g
Carbohydrates: 27.4 g
Sugars: 0.1 g
Dietary fiber: 1.1 g
Protein: 9.4 g
Cholesterol: 36 mg
Sodium: 579.2 mg
Five-Ingredient Red Curry Chicken
Category: world-cuisine
By Culinary Envy

Five-ingredient red curry chicken with noodles is easy, quick, and inexpensive to make. Sweetened with coconut milk for unbelievable flavor! Top with chopped cilantro, green onions, and red chile peppers if desired.

Ingredients:
2 tablespoons coconut oil
1 (16 ounce) package skinless, boneless chicken breast halves, cut into small cubes
1 (14 ounce) can cream of coconut (such as Trader Joe's® Extra Thick and Rich)
1 (11 ounce) bottle red Thai curry sauce (such as Trader Joe's®)
½ (16 ounce) package dried rice stick vermicelli noodles

Directions:
Heat oil in a large skillet on high heat. Add chicken cubes; cook until browned, about 2 minutes per side. Reduce heat to medium-high and add coconut cream and curry sauce. Cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 4 to 5 minutes. Drain. Reduce skillet heat to simmer. Add the noodles and let simmer until flavors are absorbed, about 5 minutes. Divide chicken and noodles among individual serving bowls.

Prep time: 10 mins
Cook time: 19 mins
Total time: 29 mins
Yields: 6 servings

Calories: 531
Fat: 19.5 g
Saturated fat: 15 g
Carbohydrates: 67.4 g
Sugars: 33.8 g
Dietary fiber: 1.2 g
Protein: 20.4 g
Cholesterol: 42.9 mg
Sodium: 238.3 mg
The Seductive Swan


Ingredients:
vodka, blackberries

Directions:
Muddle four blackberries in bottom of a tumbler., Add ice, Russian Standard Vodka and lemonade., Garnish with remaining blackberry.
Pecan-Crusted Salmon


Ingredients:
salmon fillet, olive oil, mayonnaise, Dijon mustard, crouton, pecans

Directions:
Heat closed contact grill 5 minutes. Meanwhile, brush both sides of salmon fillet with oil.
When grill is heated, place salmon, skin-side down, on bottom grill surface; close grill. Cook 5 minutes.
Meanwhile, in small bowl, mix mayonnaise and mustard. In another small bowl, stir together crushed croutons and pecans.
With back of spoon, spread mayonnaise mixture over salmon and sprinkle with crumb mixture; close grill. Cook 1 to 2 minutes longer or until salmon flakes easily with fork. Cut salmon into serving pieces to serve.
Creamy Tuna and Potato Soup


Ingredients:
butter, onion, raw potatoes, broth, heavy cream, chunk tuna, black pepper

Directions:
Sauté onion in butter over moderate heat for 3 minutes or until limp.
Add the potatoes and fish broth. Bring to a boil and cook for 5 – 7 minutes over moderate heat until the potatoes are tender.
Stir in heavy cream, tuna chunks broken into smaller pieces and black pepper and heat through.
Serve hot.
Best BBQ Rub in Texas
Category: side-dish
By HOLLYKH

An old family recipe, this is the best BBQ rub in TEXAS! Rub into beef at least 2 hours before cooking. Great for brisket.

Ingredients:
1 (16 ounce) bottle seasoning salt
¼ cup paprika
⅔ cup chili powder
1 teaspoon ground ginger
1 teaspoon ground nutmeg
2 teaspoons ground dry mustard
1 teaspoon ground cloves
1 teaspoon dry mesquite flavored seasoning mix
2 tablespoons garlic salt
1 tablespoon black pepper
1 cup packed brown sugar

Directions:
In a large bowl, mix seasoning salt, paprika, chili powder, ginger, nutmeg, dry mustard, cloves, dry mesquite flavored seasoning mix, garlic salt, black pepper and brown sugar.

Prep time: 15 mins
Total time: 15 mins
Yields: 5 cups

Calories: 30.1
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 6.8 g
Sugars: 3.7 g
Dietary fiber: 0.9 g
Protein: 0.5 g
Sodium: 1925 mg
Quick Cream Cheese Pie
Category: desserts
By Sarah

This recipe is quick and delicious. You can substitute the flavor of the pie filling to which ever flavor you prefer. However, the strawberry is fabulous!

Ingredients:
1 (18.75 ounce) can ready-to-use strawberry glaze
1 (9 inch) prepared graham cracker crust
4 cups sliced fresh strawberries
1 (8 ounce) package cream cheese, softened
1 cup cold milk
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping

Directions:
Spread a thin layer of the fruit glaze onto the bottom and sides of the pie crust. Top with a single layer of fresh fruit. In a large bowl, beat cream cheese until smooth. Mix in milk until all cream cheese lumps are gone. Add pudding mix and beat until completely blended. Fold in 1/2 of the whipped topping until blended. Spoon 1/2 the mixture into the pie crust. Add another layer of fruit glaze and fruit, then the rest of the cream cheese mixture. Put on final layer of fruit glaze and fruit; top with remaining whipped topping. Decorate the top of the pie with remaining fresh fruit. Cover and refrigerate overnight.

Prep time: 20 mins
Total time: 13 hrs 40 mins
Yields: 1 - 9 inch pie

Calories: 490.8
Fat: 24.3 g
Saturated fat: 14 g
Carbohydrates: 63.2 g
Sugars: 50.9 g
Dietary fiber: 2.1 g
Protein: 5.1 g
Cholesterol: 33.2 mg
Sodium: 495.3 mg
Chili Chicken With Avocado Sauce


Ingredients:
chili powder, ground cumin, boneless chicken breasts, salt, cayenne pepper, avocado, yogurt, garlic clove, lime juice, fresh cilantro, salt, water, olive oil

Directions:
Sprinkle chicken with cumin, chili powder, salt and a dash of cayenne on each.
In a blender or food processor, combine avocado, yogurt, garlic, 1/4 cup water, lime juice, 1/2 tsp salt and cilantro. Blend until smooth.
In fry pan with lid, brown chicken in olive oil 2 minutes on each side. Cover, lower heat and cook until just done, approximately 3 minutes.
Serve chicken with avocado sauce poured over it.