xiaoxl/recipe_data huggingface dataset:
Authentic Mexican Chili Rellenos
Category: world-cuisine
By Kentucky Guera

This is an authentic Mexican recipe that has been handed down for generations in my family.

Ingredients:
6  fresh Anaheim chile peppers
1 (8 ounce) package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips
2  eggs, separated
1 teaspoon baking powder
¾ cup all-purpose flour
1 cup vegetable shortening for frying

Directions:
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes. Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese. Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl. Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.

Prep time: 25 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 6 servings

Calories: 263.1
Fat: 16 g
Saturated fat: 8.2 g
Carbohydrates: 17.3 g
Sugars: 2.6 g
Dietary fiber: 1.1 g
Protein: 13.1 g
Cholesterol: 101.7 mg
Sodium: 356.6 mg
Summer Grilled Pork Chops
Category: main-dish
By MollysDad

This dish is what summer and grilling are all about...sweet honey-grilled pork chops are always an entertaining hit.

Ingredients:
1 ½ cups lemon juice
1 ½ cups honey
2 tablespoons Worcestershire sauce
1 clove garlic, minced
¼ teaspoon dried basil
4  center-cut pork chops, 1/2-inch thick
salt and ground black pepper to taste

Directions:
Mix the lemon juice, honey, Worcestershire sauce, garlic, and basil together in a bowl. Pour about half the marinade into a resealable plastic zipper bag, and place the pork chops in the bag. Squeeze out the air, seal the bag, and refrigerate for at least 2 hours (overnight is best). Refrigerate remaining marinade for basting. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the chops from the bag, and discard the used marinade. Sprinkle chops with salt and black pepper. Grill the chops until browned and the meat is no longer pink inside, 20 to 25 minutes. Baste frequently with the reserved marinade, being sure to let the mixture cook onto the chops. An instant-read meat thermometer inserted into the center of a chop should read at least 145 degrees F (63 degrees C).

Prep time: 10 mins
Cook time: 20 mins
Total time: 2 hrs 30 mins
Yields: 4 servings

Calories: 673.3
Fat: 9 g
Saturated fat: 3.1 g
Carbohydrates: 114.6 g
Sugars: 107.5 g
Dietary fiber: 0.7 g
Protein: 41.6 g
Cholesterol: 106.6 mg
Sodium: 156.1 mg
Mediterranean Rice Salad with Vegetables
Category: salad
By lacucinadinadia

This colorful Mediterranean rice salad is a great summertime dish. I used fresh zucchini, carrots, and bell peppers, but you can add any vegetable you like. Replace rice with couscous, farro, or barley, if you prefer.

Ingredients:
4 cups water
2 cups uncooked white rice
2 tablespoons extra-virgin olive oil, divided
1 teaspoon herb salt
1 tablespoon chopped capers
1 sprig fresh parsley, chopped
½  lemon, zested
3  zucchini, peeled and grated
2  carrots, peeled and grated
½  yellow bell pepper, cut into cubes
½  red bell pepper, cut into cubes
1  lemon, juiced
salt to taste

Directions:
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 18 to 20 minutes. Remove from heat and pour enough cold water on top of the cooked rice to cover it. Stir to cool. Drain well; transfer rice into a bowl. Stir in 1 tablespoon olive oil and season with herb salt. Mix capers, parsley, and lemon zest in a small bowl; add to rice. Mix in zucchini, carrots, yellow bell pepper, and red bell pepper. Season with remaining 1 tablespoon olive oil, lemon juice, and salt.

Prep time: 20 mins
Cook time: 23 mins
Total time: 43 mins
Yields: 4 servings

Calories: 455
Fat: 8 g
Saturated fat: 1.2 g
Carbohydrates: 87.9 g
Sugars: 5.4 g
Dietary fiber: 5.8 g
Protein: 9.7 g
Sodium: 385.2 mg
Marci's Noyo Harbor Pan Roast
Category: seafood
By MARCIL

This summer in Fort Bragg, my husband went on a fishing charter and came back to the campground with a lot of fresh caught Cod.  We came up with this recipe, which was inspired by a pan roast dish we once had in a restaurant.  This dish is very versatile, delicious, and light! Serve with crunchy bread (whole wheat for extra fiber!), lemon wedges, or Tabasco sauce for an extra kick.

Ingredients:
1 tablespoon butter
1 cup chopped celery
1 cup sliced yellow onion
2  red potatoes, cubed
3 cloves garlic, minced
2 (14 ounce) cans vegetable broth
1 cup water
¼ cup heavy cream
½ teaspoon paprika
½ teaspoon cayenne pepper  (Optional)
1 teaspoon fresh ground black pepper
¼ teaspoon sea salt
2 tablespoons all-purpose flour
1 pound firm white fish, such as cod or halibut, cut into 2-inch chunks
8 ounces langostino or shrimp

Directions:
Heat the butter in a stock pot over medium heat. Stir in the celery, onion, and potato; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for about 1 minute. Pour in the vegetable broth and water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, 10 to 15 minutes. Combine heavy cream, paprika, cayenne pepper, black pepper, and sea salt in a small bowl. Pour 1/2 cup of hot broth into the cream mixture; stir. Whisk in the flour.  Stir the cream mixture into the soup and bring to a boil. Add the fish and shellfish, cover and simmer until the fish flakes easily with a fork, about 3 to 4 minutes.

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

Calories: 341.3
Fat: 10.4 g
Saturated fat: 5.5 g
Carbohydrates: 29.7 g
Sugars: 5.5 g
Dietary fiber: 4 g
Protein: 31.6 g
Cholesterol: 127.8 mg
Sodium: 685.1 mg
Clean Eating Sesame Spinach Salad With Chicken


Ingredients:
boneless skinless chicken breast, daikon radishes, red radish, fresh ginger, toasted sesame seeds, olive oil, low sodium soy sauce

Directions:
Heat approximately 2 inches of water in a large saucepan or stockpot.  Add chicken (and add enough water to cover chicken] and bring to a boil over medium heat.
Reduce heat to low, cover and simmer until chicken is cooked through, approximately 15 minutes.
Set chicken aside and allow to cool completely.
Meanwhile in a large bowl, combine spinach, radish, ginger and sesame seeds.
Using 2 forks, shred chicken into 2-inch strips and add to spinach mixture.
In a small bowl, whisk together all dressing ingredients.  Pour over chicken and toss to combine.
Cool to room temperature and refrigerate before serving, for best flavor, for 2-3 hours.  Will keep in the refrigerator for up to 4 days.
Easter Kielbasa


Ingredients:
kielbasa, kielbasa, smoked kielbasa, chicken broth, beef broth, water

Directions:
Boil the kielbasa for 45-60 minutes with one can of chicken broth, one can beef broth, and just enough water to cover. Pierce with a fork during cooking to let some of the fat out. Be careful not to pierce too much because then the kielbasa will be dry.
Set it on a plate and cover with aluminum foil to keep warm until you're ready to eat.
Actually Delicious Turkey Burgers
Category: meat-and-poultry
By Trudi Davidoff

This is a simple and delicious recipe. After making them the first time my husband said 'no more' to beef burgers. These are really good - any cooking method may be used, and they freeze very well. The recipe can also be used for meatballs or meat loaves.

Ingredients:
3 pounds ground turkey
¼ cup seasoned bread crumbs
¼ cup finely diced onion
2  egg whites, lightly beaten
¼ cup chopped fresh parsley
1 clove garlic, peeled and minced
1 teaspoon salt
¼ teaspoon ground black pepper

Directions:
In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties. Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).

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

Calories: 183.5
Fat: 9.5 g
Saturated fat: 2.6 g
Carbohydrates: 2.3 g
Sugars: 0.3 g
Dietary fiber: 0.2 g
Protein: 20.9 g
Cholesterol: 89.6 mg
Sodium: 354.5 mg
Garlic Parmesan Baked Shrimp
Category: seafood
By Katherine Durham

While teaching my 6-year-old how to cook, we came up with this simple baked shrimp recipe we could do together. It turned out to be a hit!

Ingredients:
1 pound uncooked medium shrimp, peeled and deveined
¼ cup melted butter
¼ cup grated Parmesan cheese
4 cloves garlic, minced
2 tablespoons olive oil
½ cup panko bread crumbs

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Combine shrimp, butter, Parmesan cheese, garlic, and oil in a bowl. Stir to combine; pour into a baking dish, spreading out evenly. Top with panko bread crumbs. Bake in the preheated oven until shrimp are bright pink, 15 to 18 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 309.3
Fat: 21.1 g
Saturated fat: 9.5 g
Carbohydrates: 10.6 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 22.2 g
Cholesterol: 207.5 mg
Sodium: 423.1 mg
Frozen Chocolate Pretzel Covered Bananas


Ingredients:
"bananas"

Directions:
LINE baking sheet with wax paper. Arrange bananas, cut side down, on prepared baking sheet.
INSERT pretzel stick into center of each banana. Freeze 1 hour.
PLACE topping in small bowl. Dip each banana in topping to coat. Freeze 15 minutes.
Nutritional Information (amount per servings]: Total Calories: 120. Sodium 20mg. Fat: 8g. Carbohydrates: 13g. Cholesterol: 0mg. Protein: 1g. Fiber: 1g.
Piccata Sauce


Ingredients:
butter, garlic, olive oil, white flour, chicken broth, lemon juice, capers

Directions:
In saucepan, saute garlic in butter until transparent., Add olive oil and flour making a paste., Cook, stirring, until golden brown., Add chicken broth a little at a time, and then add lemon juice., Stir over medium heat until thickened., Add capers with juice., Serve over chicken or pork.
Wonderful Kitchen Sink Scrub That Makes Your Sink Glow!


Ingredients:
baking soda, vinegar

Directions:
Combine everything in a bowl.
Wet a sponge.
Dip it in the prepared scrub and scrub away on your dirty sink that's looking lifeless.
Keep for 5 minutes.
Wash off with tap water.
Wipe dry.
Watch your sink sparkle like a diamond necklace!
ENJOY!
Note: You may try this with lime and bergamot essential oils also.
I do not have these oils, so I haven't given this a try with these.
Lite Oatmeal Scones


Ingredients:
quick-cooking oats, buttermilk baking mix, buttermilk baking mix, baking powder, brown sugar, milk, raisins, raisins

Directions:
Preheat oven to 425., Whisk together oats, baking mix, baking powder and sugar., Stir in milk and fruit just until combined., Drop dough by 1/4 cup measure onto non stick baking pan., Bake 8 to 10 minutes until golden brown on top.
Old Fashioned Linzer Torte


Ingredients:
flour, sugar, baking powder, salt, cinnamon, brown sugar, butter, egg, egg, sugar, milk, vanilla, frozen raspberries, lemon juice, cornstarch

Directions:
sift togeather flour,sugar,baking powder,salt,cinnamon.
Cut in brown sugar and butter.
Add egg and almonds.
Blend with fork or pastry blender.
Save 1/2 cup of dough,and chill.
Press remaning dough into bottom and sides of 8in springform pan.
(Do not cover rim of pan] Fill with cream filling,top with raspberry sauce.
Sprinkle remaning dough over top.
Bake (375] 30 to 35 minutes Cream filling beat egg until fluffy,about 2 monutes.
Gradually add sugar,beat until thick and lemon colored.
Blend in 1/4 cup of flour and 1/4 tsp salt.
Gradually add scalded milk,return to top of double boiler,cook (stirring constantly] until thick.
Cover and cook 4 to 5 minutes,stirring occsionally.
Add vanilla,cool.
Raspberry sauce combine raspberries 2 Tsp sugar,2 Tsp corn starch.
Add lemon juice,bring to boil,cook 5 minutes,unti it starts to thicken.
Cool.
Barbeque Tempeh Sandwiches
Category: main-dish
By JENNX

I hate tofu but love tempeh and this sandwich is tangy and tasty. My boyfriend and I eat this all the time.  It's great because it's vegan for him and I still like it (even though I'm not a vegetarian).

Ingredients:
1 cup barbecue sauce, your choice
1 (8 ounce) package tempeh, crumbled
1 tablespoon vegetable oil
1  red bell pepper, seeded and chopped
1  green bell pepper, seeded and chopped
1 medium onion, chopped
4  kaiser rolls, split and toasted

Directions:
Pour the barbeque sauce into a medium bowl. Crumble the tempeh into the sauce, and let it marinate a little, about 10 minutes. Heat oil in a skillet over medium heat. Add the red and green peppers, and the onion. Cook, stirring frequently until tender. Stir in the tempeh and barbeque sauce, and heat through. Spoon the tempeh mixture onto kaiser rolls, and serve.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 375.3
Fat: 11.5 g
Saturated fat: 2.1 g
Carbohydrates: 54.7 g
Sugars: 20.1 g
Dietary fiber: 2.9 g
Protein: 15.2 g
Sodium: 925.2 mg
Deep Fried Candy Bars
Category: desserts
By craftgal1

A Scotland favorite. Deep-fried candy bars such as Milky Way®, Snickers®, Mars® Bars, etc. We like Snickers® the best. A real treat! This recipe is my own variation. Enjoy!

Ingredients:
2 cups all-purpose flour
1 cup corn flour
⅛ teaspoon baking soda
2 cups milk, or as needed
1 cup vegetable oil for frying
2  chilled full-size chocolate-covered, nougat-filled candy bars (such as Snickers®)

Directions:
Mix all-purpose flour, corn flour, and baking soda in a shallow bowl. Stir enough milk into the flour mixture to make a somewhat-thin batter that will stick to the candy bars, but not drip off. Heat oil in a deep-fryer or deep skillet to 350 degrees F (175 degrees C). Dip the candy bars in the batter to coat. Carefully put coated candy bar into hot oil and fry until golden brown, 2 to 3 minutes.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 2 bars

Calories: 1003.6
Fat: 22.6 g
Saturated fat: 6.5 g
Carbohydrates: 170.8 g
Sugars: 22.1 g
Dietary fiber: 5 g
Protein: 26 g
Cholesterol: 22.1 mg
Sodium: 230 mg
Jumbo Reuben Loaf


Ingredients:
bay leaf, garlic cloves, red cabbage, cloves, cinnamon stick, nutmeg, dark brown sugar, red wine vinegar, cider vinegar, deli corned beef, swiss cheese, chili sauce, mayonnaise

Directions:
Heat a large nonstick skillet over medium-high heat.
Preheat broiler and place rack 10"-12" from heat.
To very hot skillet add vegetable oil, bay leaf, garlic, cloves(if using], cabbage, cinnamon stick and nutmeg.
Cook, stirring frequently, 5 minutes, then add the grill seasoning and brown sugar or splenda and toss to coat.
Add vinegar, cook off 2 minutes then remove from heat and let stand.
Remove bay leaf, cloves and cinnamon stick.
Preheat oven to 350°F.
Cut 1' off bread acroos the whole loaf to remove top.
Remove the soft insides of the bread to form a bread bowl.
Pile half the cabbage into base of the bread.
Fill bread with meats and Swiss cheese,.
Place filled bread into the oven to melt the Swiss.
Top melted cheese with the remaining seared pickled cabbage.
Slather the top with sweet pickle mixed with chili sauce & mayonnaise, and set bread top into place.
The loaf will appear whole and empty to the naked eye.
Pack to travel or serve on cutting board.
Cut loaf into 6-8 sections and serve.
Capsicum  (Bell Peppers) and Potato Masala


Ingredients:
green bell peppers, potato, mustard seeds, cumin seed, curry leaves, onion, salt, turmeric, ginger, garlic clove, coriander powder, chili powder, fresh coriander leaves

Directions:
Heat the oil in pot, when hot add the mustard and cumin seeds, allow them to spatter, and add the curry leaves.
Add the onions and potatoes and the salt. Cook till the onions are light golden colour.
Add the turmeric, ginger and garlic, stir.
Add the capsicum, stir to mix ingredients together.
Add the corinader and chilli powders.
Turn heat to low and cook uncovered till potaoes and capsicum are cooked.
Serve garnished with the coriander leaves.
Spinach-Pecan Braided Bread


Ingredients:
olive oil, onion, cream cheese with chives, frozen spinach, pecans, butter, German mustard

Directions:
Heat oil in skillet and saute' onions until soft.  Turn off heat and stir in cream cheese, spinach, pecans, and seasonings.
On a lightly floured surface, roll dough out into a 9" x 12" rectangle.  Carefully transfer to a baking sheet covered with parchment paper. .
Spread filling mixture in a 3" line down the center of the dough, to within 1" of ends.  Make 3" cuts on the diagonal on either side of filling, at 1" intervals.  Moisten the ends of each strip, and alternately fold strips at an angle across filling, tucking ends in well under the strip below, to form a "braid" effect.
Let rise in warm place for about 30 minutes.  Brush surface with melted butter and bake at 350 for 25 minutes. Serve with German-style mustard if desired.
Arctic Wastes Smoothie


Ingredients:
blueberries, non-fat vanilla yogurt, pecans, skim milk, salt, vanilla extract

Directions:
"Put all ingredients into blender. Blend until smoothie consistency is reached."
Mon Chéri Chocolate Cake


Ingredients:
butter, dark chocolate, light muscovado sugar, eggs, vanilla extract, cake flour, dry yeast, sea salt

Directions:
Melt chocolate and butter over very low heat, stirring until completely melted and combined.
Remove from heat and stir in sugar.
Add eggs and vanilla extract to the chocolate mixture, stirring constantly.
Mix the flour with salt and yeast, add to the chocolate batter and mix to combine.
Pour the batter into the greased and floured small rectangular baking pan (23x17 cm].
Unwrap chocolate pralines and insert them evenly into the batter (each slice of cake should have a chocolate praline in the middle]. Bake for 30-35 minutes in the oven preheated to 180°C. Check with a toothpick if done.
Allow the cake to cool in the pan, then cut into squares and serve.
Hyper-Active Apple


Ingredients:
"milk"

Directions:
In an irish coffee cup pour chilled caramel., Slowly pour one shot of chilled apple schnapps over caramel., Slowly add steamed milk., Pour espresso through steamed milk exceedingly slowly., Top with whipped cream or milk foam., It *should* come out to be a 4 layer happily alcoholic latte.
Advocaat (German Eierlikor)


Ingredients:
salt, brandy, cognac, vanilla extract

Directions:
Beat the egg yolks, salt and sugar until thickened and lemony in color.
Slowly trickle in the brandy, while still beating.
Pour the mixture into a saucepan and warm over a LOW heat, continuously whisking. Do not boil.
The Advocaat is ready when it coats the back of a spoon.
Remove from heat and whisk in the vanilla extract.
Let cool.
Serve immediately, or cover & refrigerate until serving time.
Serve Advocaat in a wide brimmed cocktail glass, with whipped cream and dust with cocoa powder.
Or, fold some whipped cream through the Advocaat to create a decadent dessert called Tokkelroom.
Becky's Tiramisu! (No Raw Eggs)


Ingredients:
water, sugar, Kahlua, dark rum, heavy cream, sugar, pure vanilla extract, mascarpone cheese, lady savoiardi, cocoa powder

Directions:
For the syrup:
Combine water and sugar in a small saucepan.
Bring to a simmer to dissolve the sugar.
Remove from the heat and cool.
Add coffee and Kahlua (or liquor of your choice].
For the filling:
Whip the heavy cream, vanilla and sugar until soft peaks form.
fold cream into the softened mascarpone cheese.
Place a layer of the lady fingers in the bottom of a shallow 2 quart baking dish.
Spoon half of the coffee syrup over the lady fingers, making sure they are all evenly coated.
Spread half of the cheese filling over the layer of lady fingers.
Repeat another layer of lady fingers, coffee syrup, and remaining cheese filling.
Use a knife or a flat spatula to spread the top smooth.
Cover and let sit up to 24 hours before serving.  I let mine sit for as little as three hours and it was fine.
Before serving, dust top with cocoa, or top with shaved chocolate.
Simple Vietnamese Pork Noodle Bowl


Ingredients:
red onion, reduced-sodium chicken broth, fish sauce, reduced sodium soy sauce, canola oil, fresh basil, lime

Directions:
Prepare noodles according to package directions. Arrange noodles in 6 serving bowls. Top with slaw mix and onion; set aside.
While noodles are cooking, combine chicken broth, fish sauce and soy sauce in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low and keep broth just below a simmer. In a very large skillet over medium-high heat, warm oil. Add pork and cook until browned and internal temperature of the pork reaches 145°F., 1 to 2 min., per side. You may have to do this in batches. Remove pork and rest for 3 min., and arrange pork on top of noodle bowls. Ladle in broth, garnish with basil and lime wedges, and serve.
Apple Wheat Bread  (Bread Machine)


Ingredients:
bread flour, whole wheat flour, cinnamon, nutmeg, salt, brown sugar, powdered milk, butter, margarine, water, apple, lemon juice

Directions:
"Place ingredients in bread machine in the order recommended for your machine.  Medium setting, 1 1/2 or 2 pound loaf setting.  I used the 2 pound setting when I made it."