xiaoxl/recipe_data huggingface dataset:
No Fuss Shredded Beef Tacos
Category: world-cuisine
By rknotthere

This recipe was created for a Cinco De Mayo work potluck taco bar that was a big hit. The coffee in the recipe adds a hint of smokiness and assists with tenderizing the meat as it cooks. Serve with warm tortillas and your favorite toppings. For less heat, omit jalapenos.

Ingredients:
1 large yellow onion, sliced into thin rings
1 (3 pound) boneless beef chuck roast, trimmed
2 (14.5 ounce) cans chili-seasoned diced tomatoes
1 (14 ounce) can beef broth
1 cup cold coffee
1 (4 ounce) can diced green chiles
2  jalapeno peppers, sliced  (Optional)
4 cloves garlic, chopped
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Layer half the onion rings into the bottom of a slow cooker. Place chuck roast on top of onions. Pour diced tomatoes, beef broth, and coffee into the cooker over the roast; stir in diced green chiles, jalapeno peppers, garlic, chili powder, cumin, salt, and black pepper. Spread remaining onion rings over the mixture. Cover the cooker and cook on Low until beef is very tender, 6 to 10 hours. Transfer chuck roast to a bowl and shred meat. Return meat to sauce. Remove onions and serve with meat.

Prep time: 15 mins
Cook time: 6 hrs
Total time: 6 hrs 15 mins
Yields: 16 servings

Calories: 148
Fat: 9.7 g
Saturated fat: 3.9 g
Carbohydrates: 3.3 g
Sugars: 1.9 g
Dietary fiber: 0.8 g
Protein: 10.9 g
Cholesterol: 38.7 mg
Sodium: 376.7 mg
Pork Belly Roast


Ingredients:
red onions, carrots, celery, bulb of garlic, water

Directions:
Preheat your oven to full whack, it needs to be at least 220°C/425°F/gas mark 7.
Place your pork on a clean work surface, skin-side upwards. Get yourself a small sharp knife and make scores about a centimeter apart through the skin into the fat, but not so deep that you cut into the meat.
Rub salt right into all the scores you’ve just made, pulling the skin apart a little if you have to. Brush any excess salt off the surface of the skin and turn it over. Season the underside of the meat with a little more salt and a little black pepper. Place your pork, skin side-up, in a roasting tray big enough to hold the pork and the vegetables, and place in the hot oven.
Roast for about half an hour until the skin of the pork has started to puff up and you can see it turning into crackling. Turn the heat down to 180°C/350°F/gas mark 4 and roast for another hour. Take out of the oven and baste with the fat in the bottom of the tray.
Carefully lift the pork up and transfer to a chopping board. Add all the veg, garlic and thyme to the tray and stir them into the fat. Place the pork on top of everything and pop the tray back in the oven. Roast for another hour. By this time the meat should be meltingly soft and tender. Carefully move the meat to a serving dish, cover with tin foil and leave to rest while you make your gravy.
Spoon away any fat in the tray, then add the water or stock and place the tray on the hob. Bring to the boil and simmer for a few minutes, stirring constantly with a wooden spoon to scrape up all those lovely sticky tasty bits on the bottom of the tray. When you’ve got a nice, dark gravy, pour it through a sieve into a bowl or gravy boat, using your spoon to really push all the goodness of the veg through the sieve. Add a little more salt and pepper if it needs it.
Serve the pork with the crackling, gravy, some creamy mashed potato, nice fresh greens and a dollop of English mustard.
Manx Broth


Ingredients:
shin beef, salt, pearl barley, thyme, parsley, water

Directions:
Boil shin and bone together with a good pinch of salt. Keep topping up the water and when the meat is cooked, take it out. (The meat can be served cold as a separate meal].
Put the stock on the heat again with the barley which has been soaked overnight. Let the liquid simmer until the barley is cooked, stirring occasionally to prevent it from sticking. Then add the diced vegetables - turnip, carrot, parsnip, leek, beans, cabbage, celery or whatever is available. Add the tyhme and parsley and keep the broth simmering until the vegetables are cooked through.
Potato Gnocchi


Ingredients:
russet potatoes, all-purpose flour, egg, salt, fresh ground black pepper

Directions:
Preheat oven to 400 degrees F. Prick potatoes all over with fork.  Bake 70 minutes or until soft.  Cool 10 minutes or until easy to handle.
Lightly flour baking sheet.  Slice potatoes in half and scoop flesh into large bowl.  Mash until no lumps remain, but potatoes are still fluffy.  Fold in flour, egg, salt and pepper.  Divide dough into 8 balls and transfer to lightly floured work surface.
Roll 1 dough ball into long strand about 3/4" thick.  Cut into 1" pieces, and place pieces on prepared baking sheet (although this is not mentioned in magazine, now is the time to get fancy making indentations with a fork if you so    choose, so that your gnocchi will have the pretty, familiar pattern -- just roll each 1" piece between your palms a bit then press with the tines of a fork before placing on baking sheet].  Repeat with remaining balls of dough.
Bring large pot of water to a boil.  Drop quarter of cut gnocchi into pot and cook 2 minutes, or until gnocchi rise to surface (my gnocchi were extremely fat, so I let them boil about a minute after they popped to the surface and they seemed to come out fine].  Transfer to serving bowl, and repeat with remaining gnocchi.  If serving later, toss with vegetable oil to keep gnocchi from sticking together.  Otherwise, top with desired sauce and serve.
I found that I only needed half of these for a VERY FILLING dinner for two.  The other half kept quite well in the fridge tossed with oil to be served with another sauce on another night; I just reheated them by boiling for a couple of minutes.  The good news is that these can be frozen quite easily.  While they are spread on their baking sheet, freeze them through, then pop them in freezer bags until needed.  To heat, place frozen gnocchi in boiling water for 7 to 8 minutes.  Make a lot and have homemade yumminess whenever you want.
Parmesan Broiled Flounder


Ingredients:
flounder fillets, lemon juice, parmesan cheese, butter, mayonnaise, green onions, salt

Directions:
Place fillets in a single layer on a lightly greased or pan sprayed, shallow oven-to-table type broiler pan.  Brush with lemon juice.
In a small bowl, combine remaining ingredients to make the cheese topping mixture.  Set aside.
Broil fillets 4 to 6 minutes or until fish flakes easily when tested with a fork.  (Time will depend on the thickness of the fillets and temperature of your oven/broiler.].
Remove fillets from oven.  Spread with Parmesan topping.
Broil an additional 30 seconds or until cheese is lightly browned and bubbly (be careful to watch it, or it can burn].
Garnish with lemon twists and parsley, if desired.
Note:  Mushy cooked fish is a result of either 1] overcooking/overheating, or 2] over-marinating (which, science-wise, is another method of partial cooking, depending on the marinade]. Since the flounder in the recipe is not marinated, if the fish comes out mushy I suspect the results are the from overcooking. Either the fish was left under the broiler for too long, the temperature of the broiler is too high, or the rack on which the the pan placed under the broiler is too close to the heat.
Banana Bread Low Fat


Ingredients:
eggs, white sugar, bananas, applesauce, nonfat milk, vanilla extract, all-purpose flour, baking powder, baking soda, salt, walnuts

Directions:
Preheat oven to 325 degrees F (165 degrees C]. Spray a full size bread pan with non-stick cooking spray, and lightly dust with flour.
In a large bowl, beat eggs and sugar in a large bowl until light and fluffy, about 5 minutes.
Beat in bananas, applesauce, milk, oil and vanilla.
In a separate bowl, sift together flour, baking powder, baking soda and salt.
Stir flour mixture into banana mixture, mixing just until blended.
Fold in walnuts.
Pour batter into prepared pan do not fill more than 1/2 full - if you are using smaller pans, be sure not to fill them more than 1/2 full or they will overflow while baking.
Bake in preheated pan until golden and a toothpick inserted into center of the loaf comes out clean, about 1 hour.
Turn bread out onto a wire rack and let cool.
Mini Red Velvet Cupcakes with Cream Cheese Icing
Category: desserts
By Trex

This is one dessert that I could eat every day. It's easy to make, fun to decorate, and delicious to eat. I highly recommend it.

Ingredients:
2 ½ cups sifted all-purpose flour
1 ½ cups white sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon unsweetened cocoa powder
1 ½ cups vegetable oil
1 cup buttermilk
2 large eggs
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar
3 (6 ounce) packages cream cheese, at room temperature
1 cup unsalted butter, at room temperature
3 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease 30 mini muffin cups. Sift flour, sugar, salt, baking soda, and cocoa powder together in a bowl. Beat oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar together in the bowl of a stand mixer fitted with the paddle attachment. Slowly add the flour mixture; beat on low speed until batter is just moistened and still airy. Pour batter into the muffin cups. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 15 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert cupcakes carefully onto a serving plate or cooling rack. Let cool, about 15 minutes. Beat cream cheese and butter together in a clean stand mixer bowl. Slowly add confectioners' sugar and vanilla extract. Mix on low until smooth. Spread icing over cooled cupcakes.

Prep time: 25 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 30 mini cupcakes

Calories: 344.3
Fat: 23.5 g
Saturated fat: 9.5 g
Carbohydrates: 31.4 g
Sugars: 22.8 g
Dietary fiber: 0.3 g
Protein: 3.1 g
Cholesterol: 47.7 mg
Sodium: 184.3 mg
Loaded Mashed Potatoes


Ingredients:
baking potatoes, milk, salt, pepper, parmesan cheese, bacon

Directions:
Peel the potatoes., Dice., In a large saucepan filled with water, put the potatoes inches., Bring to a boil., Reduce the heat to a simmer and cover., Cook until tender., Drain the potatoes., Return to the saucepan and mash potatoes and milk together with a potato masher., Stir in onion dip, salt, pepper, Parmesan cheese, and bacon., Serve hot.
Kossman Mexican Rice


Ingredients:
rice, tomatoes, water, salt, pepper, onion, bacon, corn, chili powder

Directions:
wash rice dry thoughly  with a cloth.( i skipped this step and used brown rice ].
fry bacon strips until limp, not crisp. i used cast iron skillet cause then you can just put in oven .
remove bacon from pan.
brown  the rice and minced onion in the bacon fat.
stir  constantly to prevent burning.
add chili powder.
when  brown add tomatoes  and seasonings. (darlenes canned tomatoes had alot of juice for this dish ,if using canned store bought just fill can with water after dumping in tomatoes].
let simmer until rice swells  up.
one pint of  drained corn may be added at this time  if desired. (i used 1/2 cup ,it was plenty ].
pour into  greased baking dish and bake 40 minutes  in 350 degree oven.
place the bacon strips over dish  about 10 minutes  before removing  from oven.
Spicy Ground Turkey Enchiladas


Ingredients:
lean ground turkey, red onion, green pepper, sun-dried tomatoes, salsa, green chilies, corn, black beans, cooked rice, tortillas, cheese, black olives, sour cream, fresh cilantro

Directions:
Begin to brown the ground turkey in a frying pan. (make sure it is big enough to fit the rest of the diced vegetables].
Stir in all the veggies and let them cook down.
Add the taco seasoning mix as directed on the package. If you like cilantro you can add it to your taste at this point.
Heat your oven to 350 degrees.
Once the meat is cooked and the veggies have softened, you can add the canned peppers, beans, corn and about 1/4 of the salsa.
Lightly grease the bottom of a 9x13 inch baking dish.
Fill each tortilla with turkey mixture and your cooked rice and sprinkle with cheese before folding.
Fold tortillas over the filling and place seam-side down in the prepared pan.
Pour the rest of your salsa over the top evenly over the enchiladas. Cover with the remaining cheese.
Sprinkle the reserved chopped green chilies and the sliced olives on top of the cheese.
Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 -30 minutes.
Top with sour cream and fresh chopped cilantro and serve.
Bean Salad


Ingredients:
bacon, onion, garlic, red wine vinegar, olive oil, fresh parsley

Directions:
Heat the 2 teaspoons of oil in a pan, add the diced bacon, and cook until crisp and brown.
Set the pan aside.
Rinse and drain the beans.
Place the beans and remaining ingredients (including the bacon and any bacon grease] in a bowl.
Mix well and serve.
This is best served at room temperature rather than chilling.
Swedish Eggs


Ingredients:
egg, milk, pork sausage

Directions:
Peel eggs.
Separate raw egg, slightly beating the white on a small plate and beating the yolk with the milk on another.
Dip each egg in the egg white; coat with sausage and dip in yolk-milk mixture and roll in crumbs.
Deep fry until well browned.
Drain on paper towels and keep warm until all are fried.
Cut in halves, lengthwise and serve hot.
Nice, too, served on toast points with a cheese sauce, as a luncheon dish.
Cinnamon-Pancetta Carbonara by Giada De Laurentiis


Ingredients:
bacon, pancetta, ground cinnamon, parmesan cheese, fresh fettuccine, fresh chives

Directions:
Saute the bacon and pancetta in a heavy large frying pan over medium heat until almost crisp, about 5 minutes. Sprinkle the cinnamon over the bacon and pancetta and saute until the bacon is crisp and golden, about 2 minutes longer. Cool. Whisk in the cream, cheese, and yolks to blend.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook until it is just tender but still firm to the bite, stirring occasionally, about 3 minutes. Drain. Add the fettuccine to the cream mixture and toss over medium-low heat until the sauce coats the pasta thickly, about 5 minutes (do not boil]. Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large wide serving bowl. Sprinkle with chives and serve.
Arugula (Rocket) and Goat Cheese Tartine


Ingredients:
baby arugula, tomatoes

Directions:
"Lay out the toast slices and spread them with the goat cheese. Place the arugula and sliced tomato on top of the goat cheese, and serve."
Strawberry-Filled Cinnamon Rolls
Category: bread
By Julie Dawn

I got this recipe from my husband's sister, Celeste, and tweaked it over the years. I recently added the strawberry jam. They are to die for!

Ingredients:
¼ cup warm water
2 tablespoons yeast
¼ cup unsalted butter, at room temperature, cubed
¼ cup white sugar
½ teaspoon salt
1 cup hot water
1 large egg, at room temperature
4 cups all-purpose flour
1 tablespoon oil, or as needed
½ cup unsalted butter, melted
¼ cup strawberry jam
⅓ cup white sugar
1 tablespoon ground cinnamon, or to taste
6 tablespoons unsalted butter, softened
¼ cup milk
¼ cup strawberry jam
2 teaspoons vanilla extract
1 cup powdered sugar, or more as needed

Directions:
Mix warm water and yeast for rolls together in a small bowl until dissolved. Let sit until bubbly, about 10 minutes. Meanwhile, combine butter, sugar, and salt in the bowl of a stand mixer fitted with the whisk attachment. Add hot water and whisk until butter is melted. Allow to cool for a few minutes, then mix in egg. Mix in yeast mixture, followed by 2 cups flour, mixing on high speed with the whisk attachment. Change to the dough hook attachment, add remaining flour, and mix until a nice ball of dough forms. Place dough into an oiled bowl, cover with plastic wrap, and let rise until doubled in size, 45 minutes to 1 hour. Preheat the oven to 350 degrees F (175 degrees C). Roll out dough on a lightly floured surface into a 1/2-inch thick rectangle. Mix melted butter and jam for filling together in a small bowl. Spread evenly over dough and sprinkle with sugar and cinnamon. Roll dough and pinch edges to seal. Cut into 12 equal rolls and place on a cookie sheet. Bake in the preheated oven until golden brown and firm to the touch when pressed gently in the center, about 20 minutes. While the rolls are baking, combine softened butter, milk, jam, and vanilla extract for frosting in a large bowl; beat until creamy. Gradually add powdered sugar, mixing until smooth. Add frosting with a pastry brush to warm cinnamon rolls.

Prep time: 30 mins
Cook time: 20 mins
Total time: 1 hr 45 mins
Yields: 12 cinnamon rolls

Calories: 445.9
Fat: 19.4 g
Saturated fat: 11.4 g
Carbohydrates: 62.7 g
Sugars: 28.9 g
Dietary fiber: 1.9 g
Protein: 6 g
Cholesterol: 61.7 mg
Sodium: 110 mg
Skinny Chicken Casserole
Category: meat-and-poultry
By Danielle Virnelson

This skinny chicken casserole uses whole wheat pasta and low-fat ingredients.

Ingredients:
cooking spray
1 cup light mayonnaise
1 teaspoon dried minced garlic
1 teaspoon dried minced onion
salt and ground black pepper to taste
1 ½ cups shredded Parmesan cheese, divided
2 ½ cups whole wheat rigatoni
1 pound skinless, boneless chicken breasts, cubed into bite-sized pieces
½ cup Italian-seasoned panko bread crumbs

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Coat a medium-sized casserole dish with cooking spray. Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain and set aside. Mix mayonnaise, garlic, onion, salt, and pepper together in a medium-sized bowl. Add 1 1/4 cup Parmesan cheese; mix well. Mix in cooked pasta and chicken, making sure everything is evenly coated. Transfer mixture to the prepared casserole dish. Sprinkle with remaining 1/4 cup Parmesan cheese and panko bread crumbs. Cover with aluminum foil. Bake in the preheated oven for 30 minutes. Remove from the oven, uncover, and replace in the oven. Bake until chicken is no longer pink in the center and juices run clear, about 10 minutes more. Let stand for 1 to 2 minutes before dishing out.

Prep time: 10 mins
Cook time: 55 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 224.8
Fat: 7.8 g
Saturated fat: 3.1 g
Carbohydrates: 20.2 g
Sugars: 6.4 g
Dietary fiber: 1.2 g
Protein: 19.5 g
Cholesterol: 43.1 mg
Sodium: 615.7 mg
Roasted Pork Loin With Beer Sauce


Ingredients:
butter, red onion, garlic cloves, ground cumin, ground cinnamon, ground allspice, beer, Dijon mustard, honey, butter, all-purpose flour

Directions:
FOR MARINADE.
Melt 2 T butter in large heavy sucepan over medium heat.
Add onion, sautee about 15 minutes and add garlic, cumin, cinnamon and allspice.
After spices are toasted add beer, mustard and honey, bring to boil.
Remove from heat and puree.
After the marinade is cooled add meat and marinade overnight (at least 8 hours].
PORK.
Remove from marinade, pat dry and season with salt and pepper.  (Reserve marinade].
Heat oil in large skillet.  When hot and oil ripples, brown all sides of meat to add crust.
Transfer meat to baking sheet and roast in oven (pre-heated to 375 degrees] for 45-60 minutes until internal temp reaches 155 degrees.
Tranfer meat to platter to rest.  Reserve drippings.
GRAVY.
Combine juices and marinade in saucepan.  Bring to boil; reduce heat and simmer.
Mix butter and flour until paste forms.  Add to sauce and simmer until it thickens.
Breakfast Cookies


Ingredients:
all-purpose flour, baking powder, baking soda, salt, granulated sugar, eggs, butter, rolled oats, sultana raisin

Directions:
Preheat oven to 375 degrees Fahrenheit
In a large bowl combine butter and granulated sugar together until mixture forms a smooth paste
Add eggs one at a time beating after each addition. Mix in almonds, raisins and rolled oats, beat until well combined
In a medium size bowl stir together flour, Baking Powder, Baking Soda and salt.
Slowly add dry ingredients to wet mixture and form a smooth dough.
Drop by teaspoon small amounts onto a greased cookie sheet placing 2 inches apart.
Bake in preheated oven for approximately 10 minutes.
Place on a wire rack to cool completely before storing in a container for storage.
Air-Fried Chicken Calzone
Category: uncategorized
By Allrecipes Magazine

Fresh baby spinach, marinara, mozzarella, and cooked chicken breast are stuffed in this air-fried calzone. Serve with more marinara sauce for dipping.

Ingredients:
1 teaspoon olive oil
¼ cup finely chopped red onion
3 cups baby spinach leaves
⅓ cup low-sodium marinara sauce
⅓ cup shredded cooked chicken breast
6 ounces prepared pizza dough
⅓ cup shredded mozzarella cheese
cooking spray

Directions:
Heat oil in a nonstick skillet over medium-high heat. Add onion; cook, stirring occasionally, until tender, about 2 minutes. Stir in spinach; cover and cook until wilted, about 1 1/2 minutes. Remove from heat; stir in marinara and chicken. Preheat an air fryer to 325 degrees F (165 degrees C) according to manufacturer's instructions. Divide dough into 4 equal pieces. Roll each piece on a lightly floured work surface into a 6-inch circle. Spread 1/4 of the spinach mixture over the bottom half of each dough circle. Top each with 1/4 of the mozzarella cheese. Fold dough over filling to form half-moons and crimp edges to seal. Coat well with cooking spray. Transfer calzone to the air fryer basket. Cook for 8 minutes. Turn calzone over; cook until golden brown, about 4 minutes more.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 2 servings

Calories: 397.1
Fat: 11.9 g
Saturated fat: 3.6 g
Carbohydrates: 49.8 g
Sugars: 9.2 g
Dietary fiber: 3.5 g
Protein: 21 g
Cholesterol: 29 mg
Sodium: 924.6 mg
Cranberry-Apple Crumble


Ingredients:
dried sweetened cranberries, fresh lemon juice, braeburn apples, all-purpose flour, brown sugar, oats, ground cinnamon, salt, ground nutmeg, butter, light vanilla ice cream

Directions:
Preheat oven to 350 degrees.
To prepare filling, combine first 3 ingredients and toss well. Place apple mixture into 11X7 baking dish coated with cooking spray.
To prepare topping, lightly spoon the flour into a dry measuring cup and level with a knife. Combine flour and the next 5 ingredients (through the nutmeg], stirring with a whisk. Cut butter into flour mixture with a pastry blender or two knives until mixture resembles coarse corn meal. Sprinkle topping over apple mixture. Bake at 350 degrees for 30 minutes or until filling is bubbly and topping is golden brown.
Serve with Vanilla ice cream.
Crock Pot Beef Roast With Tomato Madeira Sauce


Ingredients:
extra virgin olive oil, rump roast, madeira wine, garlic, frozen carrots, fresh carrot

Directions:
Heat the olive oil in a large frying pan on medium-high heat., Season the roast with salt and pepper., Brown the roast on all sides, remove to a plate, and set aside., NOTE: If you are running low on time, skip browning the roast., In a medium bowl, combine the tomato sauce, Madeira, and garlic. Set aside., To a slow cooker add the onions and carrots., Add the browned roast and any accumulated juices., Pour the sauce mixture over the top of roast., Cover and cook on low setting for 8 hours., Serve over pasta or mashed potatoes.
Saarländischer Dippelappes  or Kartoffel Charles – Po


Ingredients:
potatoes, eggs, potatoes, eggs, onion, nutmeg, salt, pepper, bacon, applesauce

Directions:
"Wash and peel potatoes, cut in half and run through food processor. Peel onions and add to food processor. Pour blended potatoes and onions in a mixing bowl, add eggs, salt, pepper, and Nutmeg. Mix. Lay bacon on bottom of roasting pan and pour potatoes on top. Cover with lid and bake for 1.5 hours at 350°F Remove lid, poke with a fork holes in the top and pour a 1/2 cup of milk. Bake until crisp. Serve with apple sauce."