xiaoxl/recipe_data huggingface dataset:
Creamy Homemade Chicken Stew
Category: soups-stews-and-chili
By Anonymous

The slow cooker allows the vegetables and chicken to all meld the flavors together and have a thick, creamy texture to the liquid.   It takes a while but is well worth the wait.

Ingredients:
1 cup lowfat evaporated milk
¼ cup all-purpose flour
1 ½ pounds chicken leg meat
¾ pound small fresh button mushrooms
2  potatoes, peeled and cubed
2 cups pearl onions
2 large carrots, coarsely chopped
2 ¼ cups frozen green peas, thawed
1 cup chicken broth
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon dried marjoram
¼ teaspoon dried rosemary
¼ cup chopped fresh parsley

Directions:
In a small bowl stir together evaporated milk and flour until smooth.  Place chicken, mushrooms, potatoes, onions, carrots and peas in slow cooker.  Pour in milk mixture and broth.  Season with salt, pepper, marjoram and rosemary.  Cook on low 6 hours.  Stir in parsley just before serving.

Prep time: 15 mins
Cook time: 6 hrs
Total time: 6 hrs 15 mins
Yields: 4 servings

Calories: 561.8
Fat: 14.3 g
Saturated fat: 4.5 g
Carbohydrates: 65.2 g
Sugars: 18.4 g
Dietary fiber: 8.5 g
Protein: 43.5 g
Cholesterol: 106.5 mg
Sodium: 834.5 mg
Dorito Olive Dip


Ingredients:
green onions, tomatoes, black olives, rotel, green chilies, Tabasco sauce, olive oil

Directions:
"Combine all ingredients and mix well. If you like a thinner dip, puree in food processor."
Banana Milk Drink


Ingredients:
banana, milk, sugar, vanilla extract, ground cinnamon

Directions:
Place the first four ingredients in a blender; cover and process until smooth.
Pour into glasses; sprinkle with cinnamon if desired.
Serve immediately.
Enjoy.
Pesto Stuffed Chicken Breasts


Ingredients:
parmesan cheese, herb stuffing mix, fresh basil, olive oil, garlic, mozzarella cheese, boneless skinless chicken breasts

Directions:
Preheat oven 350°F.
Lightly grease 9x13-inch baking dish.
Place 1 chicken breast in ziplock freezer bag.
Pound chicken breast with mallet (or soup can, or rolling pin] until chicken breast is 3/4-inch thick.
Repeat with other 5 breasts.
In large mixing bowl toss stuffing mix, olive oil, Parmesan cheese, garlic and basil. Add stock and toss mix until well combined and moistened.
Take 1 chicken breast and spread stuffing mixture on one side.
Roll breast until both ends meet.
Place breast seam side down in baking dish.
Repeat with other chicken breasts.
Pour pesto salad dressing over chicken breasts.
Cover pan with foil and bake for 20 minutes.
Remove foil and top with mozzarella.
Bake 15 more minutes.
Let stand 5 minutes before serving.
Loaded Breakfast Skillet
Category: breakfast-and-brunch
By Dorinda Medley

Potatoes, bacon, onions, eggs, and shredded cheese make a hearty and delicious breakfast or brunch dish.

Ingredients:
4 slices bacon, cut into 1-inch pieces
1  onion, chopped
3  russet potatoes, scrubbed, chopped into 3/4-inch cubes
¼ cup water
2  green onions, sliced
2 cloves garlic, minced
½ teaspoon smoked paprika
kosher salt and freshly ground pepper to taste
4  eggs
1 cup shredded Cheddar cheese

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 5 to 8 minutes. Drain on paper towels; reserve most of the bacon fat in skillet. Reduce heat to medium. Cook and stir onions until starting to soften, about 5 minutes. Add potatoes; toss to coat evenly in bacon fat. Pour in water and cover skillet with a large lid. Cook, checking occasionally, until potatoes are tender, about 20 minutes. Add green onions, garlic, and paprika. Season with salt and pepper. Make 4 wells in the potato mixture using a wooden spoon, revealing the bottom of the skillet. Crack an egg into each well; season with salt and pepper. Sprinkle cooked bacon and Cheddar cheese over the entire skillet. Replace lid; cook until egg whites are set and yolks are still runny, about 5 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 4 servings

Calories: 418.4
Fat: 18.3 g
Saturated fat: 8.8 g
Carbohydrates: 43.1 g
Sugars: 3.2 g
Dietary fiber: 3.5 g
Protein: 21.8 g
Cholesterol: 225.6 mg
Sodium: 567.1 mg
Sloppy Buffalo Joes-Rachael Ray


Ingredients:
extra virgin olive oil, ground chicken, turkey breast, carrot, celery, yellow onion, garlic cloves, red wine vinegar, brown sugar, Worcestershire sauce, tomato sauce, blue cheese, dill pickles

Directions:
"Heat a large skillet with extra-virgin olive oil over medium-high heat. Add meat and break it up with wooden spoon, cook 5 to 6 minutes. Add in carrots, celery, onions and garlic, season with salt and freshly ground black pepper, cook 7 to 8 minutes more. In a bowl combine the vinegar, sugar, Worcestershire, hot sauce, tomato sauce and stock. Pour into the pan and stir to combine. Simmer a few minutes more. Pile sloppy Buffalo filling onto buns and top with blue cheese and chopped pickles."
Yellow Rice - Arroz Amarillo Con Achiote


Ingredients:
annatto seeds, olive oil, butter, onion, celery rib, bell pepper, garlic cloves, long grain rice, salt, pepper, cumin, cilantro, lime, pimiento

Directions:
Infusing Annatto Oil:
Heat the seeds and oil in a small saucepan over low heat, swirling pan frequently, until the oil turns bright red-orange in color. Simmer for 1 to 2 minutes and then remove from heat. Let it cool for about 10 minutes and then strain the oil. Discard the seeds.
Reheat annatto oil and butter in a skillet. Saute the onions, celery and garlic with salt,  pepper and cumin to taste until soft. Add the bell peppers and cook for another 2-3 minutes until the peppers are lightly cooked.
Next add the rice and stir into the mixture.
Saute it until the rice turns opaque.
Add the stock or water and cook covered for about 15 minutes in medium heat until cooked.
Garnish with cilantro, lime slices and Pimentos.
The Best Unbaked Cherry Cheesecake Ever
Category: desserts
By LuCynda

Light and fluffy unbaked cheesecake. Very fast and easy to make. Husband refuses to eat baked cheesecake after eating this!

Ingredients:
1 ¼ cups graham cracker crumbs
¼ cup margarine, softened
¼ cup sugar
1 (8 ounce) package cream cheese
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream, whipped
1 (12.5 ounce) can cherry pie filling (or other filling of your choice)

Directions:
Mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated and crumbly.  Press into a pie plate, going up the sides as much as possible. Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth.  Pour cream cheese into prepared crust.  Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours.  Spread the cherry pie filling over the top, and refrigerate until serving.

Prep time: 30 mins
Total time: 2 hrs 30 mins
Yields: 1 cheesecake

Calories: 295.8
Fat: 18.5 g
Saturated fat: 9.5 g
Carbohydrates: 30.7 g
Sugars: 17.3 g
Dietary fiber: 0.4 g
Protein: 2.6 g
Cholesterol: 47.7 mg
Sodium: 165 mg
Sweet and Sour Curried Carrot


Ingredients:
carrots, garlic cloves, black mustard seeds, curry powder, raisins, kaffir lime leaf, preserved lemon, olive oil, honey

Directions:
In a warm pan, add the oil and fry the onions until softened.
Add the lime leaf, garlic, mustard seeds and stir for a minute.
Add the raisins and all the preserved lemon and fry for a further minute.
Add the curry powder, carrots, stock and honey and stir through and bring to the boil, place on a lid and simmer gently for 30 minutes.
When simmered remove the lime leaf. Serve curry with the carrot chunky or roughly blend with a hand blender.
Red, White, and Blueberry Grilled Chicken
Category: meat-and-poultry
By Chef John

These colors don't run, but they do stain, so I recommend eating this delicious, red, white and blueberry chicken outdoors at a barbeque. Smoky, spicy meats have been paired with sweet-and-sour, fruit-based sauces since we've had cooks, so that this combo works beautifully is no big surprise. And yes, other juicy fruit like peaches, or other berries will work nicely.

Ingredients:
1 tablespoon vegetable oil
1 tablespoon kosher salt
1 tablespoon paprika
1 teaspoon ground dried chipotle pepper
½ teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
2 cloves minced garlic
4  skinless, boneless chicken breast halves
⅓ cup white sugar
⅓ cup apple cider vinegar
2 cups fresh blueberries
salt and freshly ground black pepper to taste

Directions:
Whisk oil, salt, paprika, chipotle pepper, cayenne pepper, black pepper, and garlic in a bowl to make marinade. Place chicken breasts in marinade and turn to coat evenly. Cover bowl with plastic wrap and refrigerate for at least 2 hours. Spread sugar in a saucepan set over medium heat. Do not stir, but watch closely as sugar begins to melt after about 1 minute. As sugar melts it will gradually turn a golden color. Continue watching but not stirring. When all sugar has melted and golden color just begins to darken a bit (after 1 minute or less), remove pan from heat. Pour in vinegar and stir until sugar dissolves. Place pan over medium-high heat and add blueberries to the sugar-vinegar mixture. Bring to a simmer, reduce heat to medium-low, and simmer until blueberries soften and mixture begins to thicken, 4 or 5 minutes. It should be a syrup-like consistency. If sauce seems too thin, simmer a few more minutes. If it seems too thick, add a splash of water. Stir in salt and pepper. Remove from heat. Set a strainer over a bowl. Strain berries, using a spatula to push through as much juice as possible. Discard skins. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Drain excess marinade from chicken. Place chicken breasts on preheated grill. Cook until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and allow to rest a few minutes. Serve breasts on a swirl of blueberry sauce with more sauce drizzled on top.

Prep time: 20 mins
Cook time: 15 mins
Total time: 2 hrs 35 mins
Yields: 4 servings

Calories: 279
Fat: 6.7 g
Saturated fat: 1.4 g
Carbohydrates: 29.1 g
Sugars: 24.2 g
Dietary fiber: 2.5 g
Protein: 25.4 g
Cholesterol: 67.2 mg
Sodium: 1540 mg
White Tres Leches Cake
Category: world-cuisine
By Angela Welch

A friend of mine requested a tres leches cake that wasn't soggy but full of flavor that could be decorated. This is what I came up with. Fill cake with vanilla cream mousse filling and top with your favorite buttercream recipe. You can also make a 9x13-inch sheet cake and soak with the tres milks, cut into individual servings, and top with mousse rosettes.

Ingredients:
cooking spray with flour
1 (18.25 ounce) package white cake mix
1 ½ cups all-purpose flour
5  large eggs
1 cup white sugar
⅔ cup canola oil
1 teaspoon vanilla extract
1 teaspoon baking powder
1 cup milk
2 (5 ounce) cans evaporated milk
1 (10 ounce) can sweetened condensed milk
6 tablespoons heavy whipping cream
½ teaspoon vanilla extract
⅛ teaspoon coconut extract
2 cups heavy whipping cream
1 (3.5 ounce) package instant vanilla pudding mix

Directions:
Preheat oven to 325 degrees F (165 degrees C). Spray 2 9-inch round cake pans with cooking spray. Mix white cake mix, flour, eggs, sugar, canola oil, 1 teaspoon vanilla extract, baking powder, and milk in a large bowl until thoroughly combined. Pour batter into prepared cake pans. Bake in preheated oven until the cakes are lightly browned and a toothpick inserted into the center of the cakes comes out clean, 40 to 50 minutes. Let cakes cool about 10 minutes in pans before removing to finish cooling on racks. Whisk evaporated milk, sweetened condensed milk, 6 tablespoons cream, 1/2 teaspoon vanilla extract, and coconut extract in a bowl until smooth. Refrigerate the tres leches mixture. Beat 2 cups cream with instant vanilla pudding mix in a separate mixing bowl with an electric mixer until soft peaks form, 3 to 5 minutes. Refrigerate mousse filling. With a long serrated knife, lightly cut off a thin layer of each cake top to level the cake. Place cakes, leveled sides up, on pieces of waxed paper. Poke holes all over the cakes with a skewer. Slowly pour the tres leches mixture over the cakes, about 1/2 cup at a time, waiting until the mixture has soaked in before continuing to pour on more milk mixture. Wrap cake layers in plastic wrap; refrigerate until chilled, at least 4 hours. Unwrap a cake layer and place onto a serving platter with leveled side up. Top the cake with mousse filling; gently place second cake layer over the filling with leveled side down. Refrigerate leftovers.

Prep time: 30 mins
Cook time: 40 mins
Total time: 5 hrs 10 mins
Yields: 1 9-inch filled layer cake

Calories: 565.2
Fat: 30.8 g
Saturated fat: 11.8 g
Carbohydrates: 65.3 g
Sugars: 46.7 g
Dietary fiber: 0.6 g
Protein: 8.4 g
Cholesterol: 118.8 mg
Sodium: 413.4 mg
Easy Teriyaki Marinade and Sauce


Ingredients:
sugar, garlic powder, powdered ginger, cornstarch, soy sauce, cold water, vinegar

Directions:
In a saucepan, combine the dry ingredients.  Include the cornstarch if you want a sauce to add to your stir-fry or if you want a basting sauce.  For a marinade, leave out the cornstarch.
Add soy sauce, water, and vinegar.
Stir or whisk until all ingredients are thoroughly mixed.
Set the saucepan on medium heat and bring to a boil.  For a marinade, let cool and pour over meat.  For stir-fry or basting, boil for one minute or until thickened.
If using as a marinade, place meat in a shallow container and pour the sauce over all.  Cover and refrigerate, turning meat occasionally.  Marinate prawns for no more than 30 minutes, chicken or beef 4-8 hours.
Unused sauce can be stored indefinitely in the refrigerator.  Discard any leftover marinade, as the meat juices in it will spoil.
Easy Broccoli and Ham Quiche
Category: breakfast-and-brunch
By JenCanCook

This quiche has great flavor and can be used for breakfast, lunch, or dinner. It tastes just as great the next day for leftovers! Use your favorite cheese!

Ingredients:
1 (9 inch) unbaked pie crust
1 (10 ounce) package frozen broccoli florets
2 tablespoons butter
1  onion, minced
1 teaspoon garlic, minced
1 ½ cups diced cooked ham
1 ½ cups shredded Cheddar cheese
1 cup milk
4  eggs, beaten
½ teaspoon ground black pepper
1 teaspoon smoked paprika

Directions:
Preheat oven to 350 degrees F (175 degrees C). Press the pie crust ito a 9-inch pie plate; set aside. Place broccoli in a glass bowl. Cover bowl with plastic wrap. Cook broccoli in microwave in 1-minute intervals until evenly heated through, about 5 minutes total; set aside. Melt butter in a large saucepan over medium heat. Saute onion and garlic in melted butter until slightly translucent, about 5 minutes. Stir ham and broccoli into the onion mixture and transfer to the pie crust. Beat Cheddar cheese, milk, eggs, and black pepper together in a bowl; pour over the ham mixture. Sprinkle paprika over the entire quiche. Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 30 to 45 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 1 9-inch quiche

Calories: 480.1
Fat: 33.8 g
Saturated fat: 14.7 g
Carbohydrates: 22.5 g
Sugars: 4.7 g
Dietary fiber: 3.4 g
Protein: 22.5 g
Cholesterol: 186 mg
Sodium: 868.4 mg
Honey & Spice Crinkle Cookies


Ingredients:
brown sugar, shortening, eggs, honey, flour, salt, cinnamon, ground ginger, ground cloves, baking soda, white sugar

Directions:
Cream together the brown sugar and shortening.
Beat in the eggs and honey.
Combine dry ingredients and add to the creamed mixture.
Chill dough in refrigerator for about 1 1/2 - 2 hours.
Preheat oven to 350°F.
Shape chilled dough into 1-inch balls and roll in white sugar. (Keep dough chilled between batches so it doesn't get too soft].
Place 2-inches apart on a slightly greased (or parchment paper covered] baking sheet and flatten slightly with the bottom of a drinking glass.
Bake 8-10 minutes. Cool on pan for about 5 minutes then remove to cool completely. (I use parchment and just slide the parchment off the baking sheet onto the counter to cool].
Am. Applesauce W/English Mixed Spice Inspired by a French Tart


Ingredients:
apples, sugar, mixed spice, salt, lemon juice, water

Directions:
Notes: I added one half teaspoon of whole juniper berries to the spice blend. Slow cooker directions are also given below. If using store bought apples, scrub and rinse well to remove the wax coating. I don't usually peel the apples due to laziness.  Add sugar only if you feel it is necessary and/or the apples are older.
In a pot large enough to accommodate, place cored and stemmed apples and the remaining ingredients.
Cover and bring to the boil.
Lower heat to simmer and cook until apples are soft enough to puree approximately 20-25 minutes. Set aside to cool slightly. Pour off and reserve about half of the cooking liquid.
Transfer the applesauce to a blender, (or use an immersion blender] and puree to desired consistency-adding the reserve cooking liquid to preferred thickness. Taste. Adjust spices if necessary.
Serve warm or cold.
~Tasty~ likes her applesauce with a dollop of plain yogurt. Hubby and my servings are delicious served over cottage cheese.
Slow Cooker directions: add all ingredients to the slow cooker in order written above. Cover and cook on LOW for about 6 hours or HIGH about 4 hours or until apples are soft enough to puree.
Yield is estimated depending on the size of the apples.
Simple Taco Salad


Ingredients:
ground beef round, chili powder, romaine lettuce, tortilla chips

Directions:
Cook beef in large skillet over medium-high heat 7 minutes or until crumbled and no longer pink, stirring occasionally; drain. Add chili beans, chili powder and reserved liquid from tomatoes. Cook 2 minutes or until hot; set aside.
Divide lettuce between 4 serving plates. Spoon meat mixture evenly over lettuce. Top evenly with cheese, broken chips and drained tomatoes.
'all Day' CHILI in Less Than 1 HOUR!


Ingredients:
lean ground beef, white corn, tomato sauce, diced tomatoes, low sodium beef broth, salted butter, celery, onion, black pepper, cumin, nutmeg, paprika, chili powder

Directions:
chop the celery and onion and place it in pot with 1/2 stick of butter, black pepper, and garlic salt.  Cook it down on medium high until the onions start to look clear.
add the 1 1/2 cups of low sodium beef broth and 1 lb lean ground beef and bring pot to a medium boil.  Allowing the beef to boil a couple minutes really breaks it down to a fine texture (with your help stirring].
lower the temp to a simmer and add the cumin, nutmeg, paprika, red pepper flakes, chili powder, tomato sauce, and fire roasted diced tomatoes (with juice].
drain and rinse the cans of beans and corn, then add them to the pot and stir well.
add 3 milk chocolate Hershey Kisses and stir until they are completely melted (this adds a subtle, unique but delish flavor - plus it is now definitely made with love].
cover and simmer on low for 15-30 minutes, stir on occasion.
serve in bowl with the toppings of your choice and enjoy!
Most Simple Foolproof  Chocolate Sorbet


Ingredients:
water, sugar, vodka, vanilla

Directions:
Combine cocoa, sugar, and water in a pot and bring to a light boil.
Take the pot off the heat and pour the liquid into a bowl.
Let mixture cool to room temperature and add vodka and vanilla.
Chill overnight in the fridge.
Process in ice cream maker or do it the manual way :] *.
Manual way: Put mix into a freezer tin and whisk it up ever 1 hour till the preferred consistency is reached.
Baked Pineapple Chicken


Ingredients:
pineapple chunks in juice, soy sauce, garlic cloves, brown sugar, olive oil, cracked black pepper, boneless chicken breast

Directions:
Combine all ingredients, except  the chicken, and mix well.
Add the chicken and stir to combine.
Cover and place in refrigerator to marinate at least 1 hour (I marinated mine 5 hours].
Spray a baking dish (or casserole] with cooking spray and add chicken mixture, marinade and all.  Stir in the red pepper.
Cover and bake @ 375* for 45 minutes.
Serve over rice.
Bath Salts


Ingredients:
character(0]

Directions:
Stir all ingredients well., Store in a glass jar.
Broccoli and Olive Salad


Ingredients:
broccoli, kalamata olives, lemon, zest of, extra virgin olive oil, sesame seeds, salt

Directions:
Cut broccoli into bite-size pieces. Steam until crisp tender but still bright green color. This should take about seven minutes, depending on the freshness of the broccoli.
While broccoli is steaming, pit the olives. When pitted, cut the olives into slivers.
Remove broccoli from steamer and put into serving bowl. Mix in the grated lemon and the olives. Sprinkle on the sesame seeds, the oil, and lemon juice. Season with salt to taste. Toss well.
Herb Dumplings


Ingredients:
Bisquick reduced-fat baking mix, dried basil, dried oregano, dried thyme, skim milk

Directions:
Combine biscuit mix and herbs in small bowl; stir in milk to form soft dough.
Spoon dumplings mixture on top of simmering soup or stew in 6 large spoonfuls; cook over low heat, uncovered, 10 minutes. Cook, covered, 10 minutes longer or until dumplings are tender and toothpick comes out clean.
Real Canadian Butter Tarts


Ingredients:
butter, vinegar, eggs, brown sugar, vanilla, currants

Directions:
Line tart tins with pastry. Sprinkle 6-8 currants into each tart shell.
Let butter cool to room temp, then add the remaining ingredients. Stir until smooth.
Spoon into unbaked tart shells, filling about 2/3 full.
Bake at 200F for 15 min, then without taking the tarts out, turn the oven to 350°F Bake another 10-15 min, until they start to brown.  This method will prevent them from boiling over.
Note:  I use Tenderflake lard and make the pastry using the instructions on the box, chilling the dough before rolling.  Roll it a little thicker than for pie pastry, and use a little extra flour.
Low Calorie Whole Wheat Bread


Ingredients:
warm water, dry yeast, whole wheat flour, sugar, non-fat powdered milk, salt

Directions:
Dissolve the yeast in a small amount of water or, if you are using dry yeast, bloom the yeast as the package instructs.
Using the 1 or 2 setting on your stand mixer with the dough hook attachment in place, add the water and yeast to the bowl of your mixer.
Add the rest of the ingredients.
Once the dough is formed to a smooth dough, turn it out onto your work surface.
Place the dough into an oiled bowl and cover and place in a warm draft free location.
When the dough has doubled in size, punch the dough down by pushing your fist into the center of the dough.
Let it rise again and take it out of the bowl. Separate into 3 1-pound loaves. You can place the loaves into loaf pans if you like.
Let the bread proof until doubled in size again. Putting them in an oven that has not been turned on is a good place for this.
Take the proofed loaves out of the oven and preheat the oven to 400 degrees Fahrenheit.
I like to egg wash the bread and then slash it, but you can skip the wash if you like.
Bake until golden brown.
Delicious Overnight Coffee Cake


Ingredients:
flour, baking powder, baking soda, salt, granulated sugar, dark brown sugar, ground cinnamon, cocoa powder, butter, eggs, vanilla extract, pecans, cashews

Directions:
Grease and flour a 9"x13" baking dish.
With an electric mixer, combine the flour, baking powder, baking soda, salt, sugar, 1/2 cup of the dark brown sugar, 1 teaspoon cinnamon, cocoa powder, butter, milk, eggs, and vanilla and beat together well.
Pour the mixture into the greased dish, then cover with plastic wrap and chill in the refrigerator overnight or for 8 hours.
When ready to bake the coffee cake, preheat the oven to 350 degrees F.
Take the remaining brown sugar and cinnamon, the pecans, and cashews (if using] and combine them in a bowl.
Sprinkle the mixture over the refrigerated batter in the dish and then bake for 30 to 35 minutes or until an inserted knife or toothpick comes out clean.
Cut into squares and serve immediately while it is warm.