xiaoxl/recipe_data huggingface dataset:
Green Chile Chicken Enchiladas


Ingredients:
diced green chilies, diced green chilies, onion, olive oil, butter, minced garlic cloves, salt, fresh ground black pepper, chicken broth, chicken broth, corn tortillas, monterey jack and cheddar cheese blend, sour cream

Directions:
Preheat oven to 400Â°.
Heat oil and butter in a large frying pan over medium heat. Add garlic and onion and cook until fragrant, about 30 seconds. Add chiles, salt, and pepper. Cook, stirring occasionally, 3 minutes. Add 1 cup chicken broth and simmer until reduced by one-third, about 10 minutes.
Bring seasoned chicken broth and remaining chicken broth to a gentle simmer. Working one at a time, very briefly dip tortillas into broth to barely soften. Transfer each tortilla to a large baking sheet (you may need 2 or 3 sheets]. Do not overlap or tortillas will stick.
Divide 1 1/4 cups cheese equally among tortillas and top each with shredded chicken, dividing evenly. Wrap tortilla around filling and transfer, seam-side down, to a 9- by 13-in. baking dish. I can fit 9 into a casserole dish.
Pour chile sauce over enchiladas, add large spoonful of simmered chicken broth (left over from tortillas] over sauce and top with remaining 3/4 cup cheese. Bake until cheese is bubbling and browned approximately 15 minutes. Serve with sour cream and spanish rice. Ole!
Note: I buy a whole seasoned chicken and put in the crockpot and set for 10 hours. This cooks the chicken slow and makes it easy to shred and give these enchiladas more flavor.
Tropical Breeze Cookies


Ingredients:
butter, granulated sugar, powdered sugar, egg, vanilla, flour, lemon, zest of, salted cashews, sweetened coconut, apricot, flour, raisins

Directions:
In an electric mixer, or by hand, cream together softened butter, and sugars until smooth.
Add egg, vanilla, orange extract, mixing well.
Chop apricots into raisin sized pieces or smaller, and dredge in flour in a small bowl (to prevent sticking together].
Add flour, lemon zest, cashews, coconut , apricots (dredged in flour] and raisins.
Mix together until a nice dough forms, but do not overmix.
Divide dough into 2 parts, and place each part onto waxed paper.
Using your hands, form each into a long log about 2-inches in diameter.
Roll waxed paper up around dough, crimp ends and refrigerate 6 hours or overnight.
The next day, preheat oven to 350°F.
Slice chilled dough into 1/4 inch thick rounds and either place on parchment on a cookie sheet or on an ungreased baking sheet.
Bake for 13-15 minutes or until firm and golden around edges (time may vary with how thick or cold they are].
Allow cookies to cook on sheet for 1-2 minutes before finishing cooling on a wire rack.
Store cookies in an airtight container.
Gin and Tonic
Category: drinks
By Cubby

Nothing says summer like the good ol' G&T!

Ingredients:
4 cubes  ice
2 fluid ounces gin
4 fluid ounces tonic water
1 tablespoon fresh lime juice
1  lime wedge

Directions:
Place the ice cubes in a tall, narrow glass with the ice coming near the top. Pour gin, tonic water, and lime juice over the ice.  Stir well with a long-necked spoon.  Garnish with lime wedge, and serve immediately.

Prep time: 3 mins
Total time: 3 mins
Yields: 1 serving

Calories: 193.1
Carbohydrates: 12.6 g
Sugars: 11.1 g
Dietary fiber: 0.2 g
Protein: 0.1 g
Sodium: 18.7 mg
Roasted-Vegetable Stock
Category: soups-stews-and-chili
By sarahhouston

This delicious stock has a depth of flavor that comes from roasting the vegetables.  Use whatever vegetables you have on hand, but avoid anything too strongly flavored, such as broccoli or cabbage, as they will overwhelm the stock.

Ingredients:
1 whole head garlic
4  carrots, cut into chunks
4 stalks celery, cut into chunks
3  onions, cut into chunks
1  green pepper, quartered
1  tomato, quartered
⅓ cup olive oil
salt and pepper to taste
8 cups water
1 ½ teaspoons dried thyme
1 ½ teaspoons dried parsley
2  bay leaves

Directions:
Preheat oven to 400 degrees F (200 degrees C). Cut the top off the head of garlic. Arrange the garlic, carrots, celery, onion, pepper, and tomato on a large baking sheet in a single layer. Drizzle the olive oil over the vegetables; season with salt and pepper. Roast the vegetables in the preheated oven, turning every 20 minutes, until tender and browned, about 1 hour. Combine the water, thyme, parsley, and bay leaves in a large stock pot over medium-high heat. Squeeze the head of garlic into the stock pot, and discard the outer husk. Place the carrots, celery, onion, pepper, and tomato in the stock pot. Bring the water to a boil; reduce heat to low and simmer for 1 1/2 hours; strain and cool.

Prep time: 35 mins
Cook time: 2 hrs 30 mins
Total time: 3 hrs 5 mins
Yields: 8 cups

Calories: 131.9
Fat: 9.3 g
Saturated fat: 1.3 g
Carbohydrates: 11.9 g
Sugars: 4.7 g
Dietary fiber: 2.7 g
Protein: 1.7 g
Sodium: 52.9 mg
Pan Seared Spinach


Ingredients:
red onion, garlic, butter, fresh ground pepper, sea salt

Directions:
Heat a large skillet over medium high heat., Add butter and garlic, be careful not to scorch the butter!, Cook garlic until slightly brown., Add red onion slivers cook until soft about 2 minutes., Add baby spinach leaves and toss until just warm., DO NOT OVER COOK., You want the spinach to be a little crisp., Season with fresh ground salt and pepper., Serve immediatly., ENJOY!
Easy 20 Minute Potato Soup


Ingredients:
frozen southern style hash brown potatoes, garlic powder, salt, dry mustard, white pepper, chicken broth, chicken broth

Directions:
Heat oil in a large pot and add hash browns, seasonings and onion flakes.
Cook the hash browns until lightly browned.
Whisk some of the chicken broth with the gravy mix in a bowl and slowly add to the pot.
Add the remaining chicken broth to the pot.
Mix gently and bring to a rolling boil over med-high heat.
Lower the heat to simmer and cook for about 15-20 minutes, or until thickened and hot throughout. (Optionally you can move the soup to your crock pot and cook on low for 4-5 hours].
Top with shredded cheese and bacon bits, if you wish.
Cherry Rum Shooter


Ingredients:
white rum, cherry vodka

Directions:
Pour rum and vodka into a shot glass., Top with cream., Enjoy!
Rich Shortcake


Ingredients:
flour, salt, baking powder, sugar, shortening, egg, milk, butter

Directions:
Sift flour, salt, baking powder and sugar., Cut in shortening with a pastry cutter or two knives., Stir in egg and milk., Spread half of batter into a greased 9-inch round baking pan., Spread softened butter over mixture, then pat remaining batter over butter., Bake at 450ºF for 20 minutes.
Fluffy Artoulakia With Chocolate Chips (Greek Breakfast Recipe)


Ingredients:
water, cinnamon, dry yeast, sugar, flour, brown sugar, vanilla, bacon grease

Directions:
Make kanelozoumo by bringing 1 cup of water and a dash of cinnamon to a boil.  Allow to cool until it is warm, but not hot.
Place kanelozoumo, 1/2 cup flour, tsp or sugar, and yeast in a bowl and mix well.  Allow yeast to proof for 5-10 minutes until frothy.
Add brown sugar, mahlepi, masticha, vanilla, bacon grease, and mix well.
Add the flour slowly and knead until you have a soft, pliable dough.
Cover dough and allow to rise in a warm place until doubled in size - about an hour.
Punch dough down and lightly knead.  Divide into 12 pieces.
Roll one piece of dough out into about a 3" x 12" rectangle.  lightly sprinkle with chocolate chips, and roll the bottom up to form a long tube of dough filled with chocolate chips.  Roll the tube into a spiral so it looks like a snail.  Place on a parchment lined baking sheet, and repeat with remaining dough pieces.
Cover, and allow artoulakia to rise until doubled in size, about 45 minutes.
Bake in a preheated 350*F oven for 15-20 minutes until golden.
Super Simple Chocolate Covered Pretzels


Ingredients:
character(0]

Directions:
Put chocolate in small bowl.
Microwave for 35 seconds.
The chips will still look whole, DO NOT MICROWAVE ANY LONGER! IT WILL BURN, instead stir for 20 seconds and all lumps will be smooth.
Lay out a piece of foil.
Dip pretzels with fingers in chocolate scrape off excess and lay on foil.
Wait 30 minutes to cool (Better if not put in fridge or freezer, they melt when they come out].
Chocolate Cake Roll


Ingredients:
cake flour, cornstarch, baking soda, baking powder, salt, eggs, granulated sugar

Directions:
Preheat oven to 350°F.
Line a 15x10-inch jelly roll pan with waxed paper.  Grease and flour lined pan; tap out excess.
In a medium bowl, combine flour, cocoa powder, cornstarch, baking soda, baking powder, and salt.  Mix well.
In a separate bowl, using an electric mixer, beat egg yolks and 1/4 cup sugar until fluffy.  In a small bowl, using CLEAN beaters, beat egg whites on high until foamy.  Gradually add 1/2 cup sugar, beating until stiff, but not dry, peaks form.
Fold 1/3 beaten egg whites into egg yolk mixture.  Alternately fold in remaining whites and flour mixture.
Pour batter into pan; smooth top.  Bake until a toothpick inserted in center comes out clean, about 14 minutes.
Dust a clean cloth with remaining sugar.
Turn cake out onto prepared cloth; remove waxed paper.  Trim cake's edges.
Starting with a long side, tightly roll up cake WITH CLOTH!
Transfer cake, seam-side down, to a wire rack to cool.  Unroll cake; remove cloth.
Mix whipped topping and chocolate chips together and spread over cake to within 1/2 inch of edges.
Re-roll cake; place seam-side down on a plate.  Refrigerate.
Jen's Tostada Pizza


Ingredients:
tomatoes and green chilies, black beans, tortilla chips, lettuce, tomatoes, sour cream

Directions:
Spread the Rotel tomatoes on pizza crust.
Scatter black beans over tomatoes evenly.
Scatter tortilla chips over that, then cover with shredded cheese.
Bake according to pizza crust directions until heated through and cheese is melted.
Layer with shredded lettuce and tomato.  You can add whatever else you may want like green onions, olives, etc.
Drizzle with ranch dressing or dollop with sour cream if you prefer.
Enjoy!
Gougeres with Ham
Category: appetizers-and-snacks

All you need to make gougeres, the French version of a cheese puff, is a good choux pastry recipe, add cheese and, in this case, ham and that's it! Gougeres are generally used as an aperitif, but my children love to eat them with vegetable soup!

Ingredients:
1 cup water
5 tablespoons unsalted butter
1 teaspoon salt
1 cup all-purpose flour
2 tablespoons all-purpose flour
3 large eggs
½ cup grated Gruyere cheese
1 ½ thin slices  deli ham, finely chopped

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Combine water, butter, and salt in a saucepan and bring to a boil. As soon as the mixture boils, remove from heat and pour in 1 cup plus 2 tablespoons flour in a single motion. Mix thoroughly with a wooden spoon until well combined. Stir in eggs, 1 at a time, beating well after each addition, until a smooth, sticky paste forms. Mix Gruyere cheese and ham into the dough until well combined. Drop large tablespoonfuls of dough onto the prepared baking sheet, leaving ample space between each dollop, as gougeres will rise during baking. Bake in the preheated oven until golden brown and puffed up, about 20 minutes. Transfer gougeres to a plate and allow to cool.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 20 gougeres

Calories: 74.8
Fat: 4.7 g
Saturated fat: 2.6 g
Carbohydrates: 5.4 g
Sugars: 0.1 g
Dietary fiber: 0.2 g
Protein: 2.6 g
Cholesterol: 38.9 mg
Sodium: 146.4 mg
Mashed Potatoes


Ingredients:
yukon gold potatoes, unsalted butter

Directions:
Wash, peel and quarter the potatoes, trying to keep the potato pieces roughly the same size if possible.
Rinse peeled potato quarters in cold water to remove excess starch. If you need to go work on another part of your meal, you can leave your potato quarters covered in cold water in a pot for a number of hours, just drain and re-fill with cold water when the water warms as needed.
When ready to prepare, drain and fill pot once more with cold water (until potato quarters are just covered]. Turn your burner on high and when water starts to boil, back the heat down until the water is rapidly simmering. Simmer for 15-20 minutes or until a fork easily spears through your potatoes.
Drain potatoes in a strainer and return to pot. Take off the burner and mash with a potato masher. When mostly mashed, pour in the melted butter and mix with an electric mixer. Gradually mix in the warmed milk until you reach your desired consistency. Salt and pepper to taste.
Eggplant Crispy and Delicious


Ingredients:
eggplant, mayonnaise, parmesan cheese, garlic powder

Directions:
preheat oven to 400.
take a large cookie pan lined with parchment paper.
spread mayonaise lightly on each side of eggplant slices.
dip into cheese that has been mixed with spices.
place on parchment paper, do not touch pieces.
bake 20 minutes , then turn slices over  continue cooking until deep golden brown 20 to 30 minutes depending on oven.
i serve with spicy jalapeno  tomato sauce.
Honey Teriyaki Chicken


Ingredients:
reduced sodium soy sauce, honey, blackstrap molasses, fresh ginger, garlic cloves, liquid smoke, fresh ground black pepper, boneless skinless chicken breast halves, sesame seeds

Directions:
Whisk together soy sauce, honey, molasses, ginger, garlic, liquid smoke seasoning, and black pepper; add chicken and let marinate, covered, in the fridge at least 1 hour to overnight.
Coat a stove-top grill pan or griddle with cooking spray or lightly brush with oil and set over medium-high heat to preheat.
Place chicken (and if you like, drizzle the marinade on top]on hot grill and cook 5 to 7 minutes, until cooked through, turning once during cooking.
Discard any remaining marinade.
Remove chicken from grill pan and sprinkle with toasted sesame seeds.
Grilled Lamb Steaks With Rosemary & Thyme


Ingredients:
lamb leg steaks, fresh ground pepper, fresh rosemary leaf, fresh thyme leave, salt

Directions:
Make a wood or charcoal fire in a barbecue or preheat a gas barbecue grill.
Rub both sides of the chops with the pepper, rosemary and thyme.
Clean the grill with a wire brush, then lightly oil it.
When the coals are medium-hot, put the chops directly over the coals and cook 2 to 3 minutes per side.
Remove to a platter and sprinkle with the salt.
Serve immediately, spooning a little of the collected juices over each chop.
Thai Grilled Pizza


Ingredients:
lime juice, reduced sodium soy sauce, green onions, fresh cilantro, crunchy peanut butter, canola oil, brown sugar, fresh ginger, lime zest, red pepper flakes, garlic cloves, green onion, carrot, fresh cilantro, mozzarella cheese

Directions:
Prepare grill for indirect-heat cooking.
Combine lime juice, soy sauce, onion, cilantro, peanut butter, oil, brown sugar, ginger, lime zest, red pepper flakes and garlic in a stockpot.  Stir in shredded turkey.  Heat over low heat, stirring occasionally.
Unroll pizza dough and pat into a rectangle, approximately  10 x 13 inches.  Cut dough into 4 equal pieces.
Reduce grill heat to low.  Brush grill rack with olive oil.  Using the indirect grilling method, slide pizza crusts on grill and cook until golden, about 3 to 4 minutes, until dough is puffy and lightly browned.
Turn pizza crusts over.  Top browned side of piza crusts with heated turkey mixture.  Sprinkle with green onions, carrot sticks and cilantro.  Sprinkle with cheese, if using.
Cover with grill lid or tent with foil.  Heat pizzas about 5 minutes or until crusts are cooked on bottom, cheese melts and pizzas are hot.
Russian Apple Cake (Sharlotka)


Ingredients:
brown sugar, eggs, caster sugar, flour, vanilla extract, baking soda, white vinegar, icing sugar

Directions:
Preheat the oven to 175c and grease a 9x13 baking pan/dish (ceramic] with butter or margarine. Set aside.
Peel, core and chop the apples. Place in a bowl and stir through brown sugar. Set aside.
Using an electric mixer, beat the eggs and sugar on high for about 2 to 3 minutes, until light yellow, thickened and about tripled in size.
Lower the speed to low and beat in the vanilla and flour.
In a small bowl, quickly mix the baking soda and vinegar and add it to the batter. Mix batter gently.
Arrange the chopped apples on the baking pan. Then pour batter over the apples.
Bake for about 30-35 minutes then cover with foil and bake for another 15-20 mins or until a knife comes out clean.
Serve warm with some double cream or wait to cool and dust with icing sugar!
Salmon Wrapped in Fig Leaves With Baked Kale


Ingredients:
salmon fillets, olive oil, coarse salt, ground pepper, kale

Directions:
Preheat oven to 350 degrees.
Drizzle salmon with olive oil and season with salt and pepper.
Wrap each piece of Salmon in 1-2 fig leaves (depending on size of salmon or the fig leaf].  If necessary hold fig leaf(s] in place with a toothpick.
Place on a baking sheet.
Bake until cooked through, 10-12 minutes, depending on size of Salmon filets.  If baking Kale, set aside Salmon and keep warm.
Optional: Spray Kale with olive oil (in a spray bottle or salad spritzer], season with salt and pepper to taste.
Place Kale on a baking sheet and bake in oven until Kale is crispy, about 8 minutes.
Divide Kale onto 4 plates.  Unwrap salmon and serve immediately on fig leaves with the Kale.
Enjoy!
Wild Raspberry Sherbet
Category: desserts
By SHORECOOK

A quick sherbet with no fuss. Wild raspberries, seeds removed, are used for this yummy dessert.

Ingredients:
2 cups wild raspberries
¼ cup white sugar
1 ½ cups milk
¼ teaspoon lemon juice
⅛ teaspoon ground cinnamon

Directions:
Heat raspberries and sugar in a small saucepan over low heat, stirring, until sugar dissolves, about 5 minutes. Press raspberry mixture through a strainer into a bowl; discard seeds. Stir milk, lemon juice, and cinnamon into raspberry mixture; refrigerate until cold, about 1 hour. Freeze milk mixture in an ice cream maker according to manufacturer's instructions.

Prep time: 10 mins
Cook time: 5 mins
Total time: 1 hr 15 mins
Yields: 2 cups

Calories: 124.5
Fat: 2.1 g
Saturated fat: 1.2 g
Carbohydrates: 24 g
Sugars: 19.7 g
Dietary fiber: 4.2 g
Protein: 3.6 g
Cholesterol: 7.3 mg
Sodium: 37.5 mg
Paul Prudhomme's Cajun Meat Loaf


Ingredients:
bay leaves, salt, cayenne, black pepper, white pepper, ground cumin, ground nutmeg, unsalted butter, onion, celery, green bell pepper, green onion, garlic, Tabasco sauce, Worcestershire sauce, evaporated milk, catsup, ground beef, ground pork, eggs

Directions:
Combine the seasoning mix ingredients in a small bowl and set aside.
Melt the butter in a 1-quart saucepan over medium heat.  Add the onions, celery, bell peppers, green onions, garlic, Tabasco, Worcestershire and seasoning mix.
Saute until mixture starts sticking excessively; about 6 minutes, stirring occasionally and scraping the pan bottom well.
Stir in the milk and catsup.
Continue cooking for about 2 minutes, stirring occasionally.
Remove from heat and allow mixture to cool to room temperature.  REMOVE BAY LEAVES.
Place ground beef and pork in an ungreased 9 x 13 inch baking pan.
Add the eggs, cooked vegetable mixture (cooled] and the bread crumbs.  Mix by hand until thoroughly combined.
In the center of the pan, shape the mixture into a loaf that is about 1 1/2 inches high, 6 inches wide and 12 inches long.
Bake uncovered at 350° for 25 minutes, then raise heat to 400° and continue to cook until done, about 35 minutes longer.
Serve Immediately as is or with "Very Hot Cajun Sauce for Beef".
Energy Breakfast Loaf
Category: bread
By Kilgath

A great energy boosting loaf to help give you that 'go' in the morning. This is a hybrid of banana bread and an oatmeal cookie. It's extremely filling. Pair this with a smoothie for a delish breakfast or snack.

Ingredients:
2 cups oats
1 cup all-purpose flour
⅓ cup brown sugar
3 tablespoons ground cinnamon
1 teaspoon salt
1 teaspoon baking powder
1 ½ cups milk
½ cup unsweetened applesauce
6 tablespoons honey
¼ cup peanut butter
1 tablespoon vanilla extract
2  eggs, beaten
3  ripe bananas, mashed
¼ cup milk chocolate chips
¼ cup semisweet chocolate chips
1 teaspoon all-purpose flour, or as needed

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking pan. Combine oats, 1 cup flour, brown sugar, cinnamon, salt, and baking powder together in a bowl. Beat milk, applesauce, honey, peanut butter, and vanilla extract together in a large bowl until smooth; add eggs and mix well. Mix oats mixture into milk mixture until batter is just combined; stir in bananas. Pour 1/2 of the batter into the prepared baking pan. Bake in the preheated oven until partially cooked, about 5 minutes. Remove pan from oven and cool completely. Mix milk chocolate chips, semisweet chocolate chips, and 1 teaspoon flour together in a bowl until chips are coated in flour, adding more flour if needed. Spread coated chips over the cooled loaf and top with remaining batter. Bake in the oven until loaf is cooked through and lightly browned on top, 35 to 45 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 25 mins
Yields: 12 servings

Calories: 276.5
Fat: 7.3 g
Saturated fat: 2.7 g
Carbohydrates: 48.4 g
Sugars: 25.4 g
Dietary fiber: 4 g
Protein: 7.1 g
Cholesterol: 34.2 mg
Sodium: 287.6 mg
Honey Gingerbread


Ingredients:
eggs, sugar, cinnamon, clove, mace, ginger, honey, sour cream, flour, baking soda, salt

Directions:
Beat eggs with sugar and spices, then beat in the honey and sour cream.
Gradually stir the dry ingredients into the egg mixture.
Pour into a greased and floured 13 X 9-inch pan and bake at 350F 25-30 minutes until a toothpick inserted near the center comes out clean.
Cherry & Apple Smoothie


Ingredients:
apple, cherries

Directions:
"Blend all ingredients until smooth."
Meze Fava Beans
Category: side-dish
By Pascale Huntsinger

Fava beans sauteed with onions. A traditional Turkish dish. Served at room temperature with garlic yogurt.

Ingredients:
3 tablespoons olive oil
½  onion, chopped
1 ½ pounds fresh fava beans, shelled
2 tablespoons water
1 teaspoon all-purpose flour
1 cup boiling water
1 teaspoon lemon juice
½ teaspoon white sugar
salt to taste
½ cup chopped fresh dill

Directions:
Heat oil in a skillet over medium heat. Add onions; cook and stir until fragrant, about 1 minute. Toss in fava beans and cook until slightly tender, about 2 minutes. Mix 2 tablespoons water and flour together in a bowl; pour into the fava bean mixture. Add 1 cup water, lemon juice, sugar, and salt. Cover and bring to a boil. Reduce heat to low and simmer until fava beans are very tender, about 5 minutes. Stir dill into the fava bean mixture; continue simmering until flavors are combined, about 2 minutes. Let cool to room temperature.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 12 servings

Calories: 229.2
Fat: 4.3 g
Saturated fat: 0.6 g
Carbohydrates: 34.4 g
Sugars: 3.8 g
Dietary fiber: 14.4 g
Protein: 15 g
Sodium: 22.1 mg