xiaoxl/recipe_data huggingface dataset:
Chili Cheese Fries
Category: trusted-brands-recipes-and-tips
By Michael L

This is an easy way to make one of my favorite snacks, chili cheese fries.

Ingredients:
1 (32 ounce) package frozen seasoned french fries
2 tablespoons cornstarch
2 tablespoons water
2 cups low-fat milk
1 tablespoon margarine
8 slices American cheese, cut into pieces
1 (15 ounce) can chili without beans (such as Hormel®)

Directions:
Prepare french fries as directed on the package. Stir cornstarch and water in a small cup until cornstarch dissolves; set aside. Bring milk and margarine to a boil in a saucepan, stirring constantly.  Reduce the heat and whisk the cornstarch mixture into the milk mixture, bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth. Add the cheese to the milk mixture and stir until the cheese has melted and is well combined. Prepare chili as directed on the can.  Pour the cooked chili and the cheese sauce over the top of the cooked french fries.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 6 servings

Calories: 508.9
Fat: 25.2 g
Saturated fat: 10.7 g
Carbohydrates: 51.6 g
Sugars: 2.1 g
Dietary fiber: 4.5 g
Protein: 19.8 g
Cholesterol: 49.3 mg
Sodium: 1483.6 mg
Grand Marnier Balls


Ingredients:
butter, sugar, Grand Marnier, chocolate graham cracker crumbs

Directions:
Put cream, butter and sugar into saucepan over medium heat. Bring to boil, stirring often. Remove from heat.
Add Grand Marnier, chocolate and crumbs. Mix well. Shape into 42 balls. Roll in chocolate sprinkles. Chill or freeze.
Brunch Enchiladas


Ingredients:
ham, green onion, flour tortillas, cheddar cheese, all-purpose flour, milk, skim milk, eggs, salt

Directions:
Combine ham and onion; place 1/3 cup down the center of each tortilla.
Top with 2 Tablespoons cheese.
Roll up and place seam side down in a greased 13x9x2 baking dish.
In a bowl, combine flour, cream, eggs and salt until smooth.
Pour over tortillas.
Cover and refrigerate for 8 hours or overnight.
Remove from refrigerator 30 minutes before baking.
Cover and bake at 350 degrees for 25 minutes.
Sprinkle with remaining cheese; bake 3 minutes longer or until cheese is melted.
Let stand 10 minutes before serving.
Paleo Granola


Ingredients:
pecans, honey, almond butter, coconut oil, butter, vanilla, salt, dried cranberries

Directions:
"Place almonds and pecans (or any other nuts of your choosing] in a food processor and pulse a few times (but not too much]. In a medium saucepan, melt the coconut oil (or butter] and whisk in the honey, vanilla, salt and almond butter. Pour this mixture into the food processor with your nuts and pulse a few more times to combine. Add cranberries (or dried fruit of your choosing] and the shredded coconut and pulse one last time. Spread mixture out on a parchment lined baking sheet and bake at 185 C for 20-30 minutes. You can eat this dry as is, covered with coconut or almond milk like cereal or as a topper for fresh fruit."
Cajun Spiced Chicken & Potatoes


Ingredients:
low-fat buttermilk, light brown sugar, dried thyme, paprika, dried oregano, fresh ground black pepper, dry mustard, salt, baking potatoes, boneless skinless chicken breast halves

Directions:
In a medium bowl, combine the first seven ingredients (buttermilk through mustard] and 1/2 tsp of the salt.
Place potatoes in another medium bowl.
Add 3 T of the buttermilk marinade to the potatoes; toss to coat and set aside.
Marinate chicken in remaining marinade for 15 minutes.
Preheat oven to 400 degrees F.
Place chicken then potatoes in a 9- x 13-inch baking dish.
Sprinkle with remaining 1/4 tsp salt.
Bake for 35 minutes.
Cooked Custard Eggnog


Ingredients:
milk, eggs, salt, sugar, ground nutmeg, vanilla extract, ground nutmeg

Directions:
Heat milk in a large saucepan, don't boil.
Beat eggs and salt in a large bowl; gradually add sugar, mixing well.
Gradually stir about 1/4 of hot milk into egg mixture; add to remaining hot milk, stirring constantly.
Cook over medium-low heat, stirring constantly, until misture thickens and reaches 160 degrees.
Stir in 1/4 tsp nutmeg and vanilla.
Set saucepan in larger pan of ice for 10 minutes to rapidly cool mixture.
Cover and refrigerate up to 48 hours.
When ready to serve, fold in whipping cream and sprinkle with nutmeg.
Dr. Fuhrman’s Famous Anti-Cancer Soup - Updated


Ingredients:
water, onions, zucchini, leeks, greens, raw cashews, mushrooms

Directions:
Add beans and water to very large pot over low heat.
Add whole onions, whole zucchini and whole leeks to the pot along with chopped kale. Stir in carrot juice, celery juice and VegiZest or Mrs. Dash.
Simmer about 20 minutes until onions, leeks, and zucchini soften. Transfer the soft onions, zucchini, and leeks from the pot to a blender along with some of the liquid from the pot. Completely blend or puree the vegetables. Add more soup liquid and the cashews to the mixture, and blend inches Return the creamy vegetable mixture back to the pot.
Add the mushrooms and simmer another 30 minutes or until beans are soft.
"payday" Candy Bar Squares


Ingredients:
salted peanuts, butter, sweetened condensed milk, miniature marshmallows

Directions:
Put half the peanuts in lightly greased 11x7 pan., Melt butter and chips on low., Remove from heat., Add milk and marshmallows., Stir well., Pour over peanuts., Sprinkle with remaining peanuts., Chill and cut into bars.
Mom's Hearty Beef Stew with Dumplings
Category: soups-stews-and-chili
By ambikins

My mom's beef stew recipe that she's perfected over 25 years. Tender chunks of beef couple with hearty vegetables in a rich gravy for a soul-warming treat. And Oh! The dumplings!

Ingredients:
1 tablespoon extra-virgin olive oil
1  onion, coarsely chopped
2 pounds cubed beef stew meat
2 teaspoons steak seasoning (such as Montreal Steak Seasoning®), divided
2 stalks celery, each cut into 4 pieces
2 cups water, or to cover
4 (.85 ounce) packages dry brown gravy mix
4 cups water
1 small turnip, peeled and quartered
4  carrots, peeled and quartered
7  potatoes, peeled and quartered
1 ½ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
3 tablespoons shortening
¾ cup milk

Directions:
Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat until the oil is shimmering, and place the onion and beef into the hot oil. Sprinkle with 1 teaspoon of the steak seasoning, stir the meat and onions well, and sprinkle with 1 more teaspoon of seasoning. Add the celery, and cook and stir until the meat is browned, about 10 minutes. Pour in 2 cups of water to just cover the meat, onion, and celery, bring to a boil, and stir and scrape the browned bits of flavor from the bottom of the pan. Cover, reduce heat, and simmer until the beef is very tender, about 2 hours. Remove the meat and celery pieces from the pan, set the meat aside, and discard the celery. In a bowl, whisk together the gravy mix with 4 cups of water. Add the mixture to the juices in the pot, bring to a boil, and stir the meat back into the gravy mixture. Stir in the turnip and carrots, cover, and simmer for 20 minutes. Stir in the potatoes, cover, and simmer an additional 20 minutes. To make dumplings, mix the flour, baking powder, and salt in a bowl. Cut the shortening into the flour mixture with a pastry cutter or two knives until the mixture looks crumbly. Pour in the milk, and lightly stir the mixture just until it combines to form a dough. Remove 2 cups of gravy from the pot, and reserve. Drop the dumplings by heaping tablespoon onto the meat and vegetables in the pot, cover, and simmer for 20 minutes. Do not peek until the time is up. Pour the reserved gravy back over the dumplings, stir lightly, and serve.

Prep time: 30 mins
Cook time: 3 hrs 10 mins
Total time: 3 hrs 40 mins
Yields: 8 servings

Calories: 514.6
Fat: 15.1 g
Saturated fat: 4.7 g
Carbohydrates: 64.7 g
Sugars: 5.3 g
Dietary fiber: 6.5 g
Protein: 29.7 g
Cholesterol: 62.1 mg
Sodium: 1261.3 mg
Creamed Tuna On Toast
Category: seafood
By Luvs2Cook!

Quick and easy! Great for a fast and warm lunch! Kids love it!

Ingredients:
1 (5 ounce) can tuna, drained
1 (10.75 ounce) can  condensed cream of celery soup
1 cup milk
8 slices bread
salt to taste
pepper to taste

Directions:
In a medium saucepan over medium-low heat, mix tuna and soup. Gradually stir in the milk. Cook 5 to 10 minutes, stirring occasionally, until slightly thickened. Toast the bread. Pour equal amounts of the tuna mixture over each slice of toasted bread and season with salt and pepper to serve.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 255.6
Fat: 6.5 g
Saturated fat: 2.1 g
Carbohydrates: 33.7 g
Sugars: 6 g
Dietary fiber: 1.7 g
Protein: 14.9 g
Cholesterol: 22.7 mg
Sodium: 997.9 mg
Cinnamon-Apple Oatmeal


Ingredients:
old fashioned oats, water, ground cinnamon, salt, pure maple syrup, flax seed oil, pecans

Directions:
Place all the ingreients except the maple syrup, flaxseed oil, and nuts in a medium saucepan and stir to combine.
Bring to a boil.
Cover and reduce heat to low.
Simmer for 5 minutes, stirring once or twice.
Remove from heat and let sit, covered, for 2 to 5 minutes.
Stir in maple syrup and flaxseed oil, if using.
Sprinkle one tablespoon nuts over each serving, if desired.
Oven-Roasted Chicken, With Roasted Garlic and French Bread


Ingredients:
whole chicken, rosemary, thyme, sage, garlic, olive oil, chicken broth

Directions:
Preheat oven to 400.
Wash and dry chicken, and remove giblets.
Baste (or rub] whole chicken with olive oil.
Mix salt and pepper to taste, and all other spices, in small bowl, and then rub over entire chicken (leave a small amount of spice mixture remaining].
Put leftover spice mixture, and 4  indiviudal garlic cloves, inside cavity of chicken.
Place chicken in large roasting pan (without rack].
Take apart remaining garlic bulbs (leaving skins on] and place garlic cloves all around chicken.
Pour chicken broth over all.
Cover with foil and bake for 1 hour, then remove cover, and bake for 35 to 40 mins, until chicken is browned.
Remove chicken from oven and let cool for a few minutes.
Carve chicken, while heating up french bread (if you like your bread warmed].
Serve chicken pieces and french bread, with roasted garlic cloves.
Squeeze roasted garlic (which will squeeze nicely right out of the skins] onto slices of french bread and/or onto chicken pieces, as you eat it (we love to squeeze garlic right onto our chicken, as well as onto the bread].
Easy Shrimp Appetizer


Ingredients:
baby shrimp, cream cheese

Directions:
All you have to do is place the bar of cream cheese on a nice dish, pour the cocktail sauce over it and top it off with the salad shrimp.
Serve with your favorite crackers, most prefer Triscuits or Wheat Thins. Just dip crackers in and eat!
PS: Size of items depends on how many your serving, so adjust as needed.
Creamed Soup Substitute


Ingredients:
powdered milk, cornstarch, instant chicken bouillon, dried thyme, basil, pepper

Directions:
Combine all ingredients, mix well and store in an air-tight container., To Prepare one can of substitute----------------., Stir together 1/3 cup dry mix and 1 1/4 cups water in a saucepan., Cook and stir until thickened., This will substitute for one can of condensed cream soup in your recipes.
Fanesca (Spring Soup)


Ingredients:
salt cod fish, butter, onions, garlic clove, oregano, ground cumin, bay leaf, fresh ground pepper, long-grain rice, milk, water, corn kernel, cabbage, zucchini, baby lima beans, fava beans, green peas, green beans, peanuts, 2% low-fat milk, queso fresco, queso blanco, salt, eggs, parmesan cheese

Directions:
If using, soak cod fish in cold water to cover for 12 hours or more, changing water from time to time.
Drain and put in saucepan with fresh water to cover.  Bring to a boil, lower heat and simmer until fish is tender, about 15 minutes.  Drain fish, cut into 1/2 inch pieces and set aside.
Preheat oven to 375-400 degrees fahrenheit.  Cut winter squash in half and place cut side down on a lightly sprayed cookie sheet.  Bake for 45 minutes.
Meanwhile, cook rice according to package directions replacing half the water with milk (boil on very low heat about 20 minutes].
Meanwhile, cook beans and vegetables according to package directions.  I used frozen corn, peas, lima beans and green beans combined in same casserole dish and microwaved for 8-9 minutes.  The zucchini and cabbage I steamed together for 10 minutes.  Combine.
Meanwhile, cook eggs until hard boiled (about 4 minutes] and set aside.  Let cool, remove shell and slice.
When rice is done, add to bean mixture.
When winter squash is done, set aside and let cool slightly before scraping out flesh with a fork and mashing a bit.  Add to beans and rice mixture.  If you are making this ahead of time, place in refrigerator until ready.
Heat butter in large saucepan and saute the onions and garlic until the onions are soft, about 5 minutes,  Add oregano, cumin, bay leaf and several grinds of black pepper and saute for a minute or two longer.  Add 1 cup water, bring to a boil and add the next 11 ingredients (rice through milk] and fish, if using.
Stir to mix and simmer very gently for about 5 minutes to blend the flavors.
Add chopped cheese and salt to taste.  The soup should be about as thick as a minestrone.  If it seems too thick, thin it with a little more milk and simmer for a few minutes longer.
Garnish soup with sliced hardboiled eggs and serve with parmesan cheese.
Remoulade Sauce a la New Orleans
Category: side-dish
By COOKINCOWGIRLS

Top your crab, shrimp, lobster, salmon dishes, or seafood po' boy sandwiches with this wonderful cold sauce that has its origins in France and was then popularized in New Orleans.

Ingredients:
1 cup mayonnaise
¼ cup chili sauce
2 tablespoons Creole mustard
2 tablespoons extra-virgin olive oil
1 tablespoon Louisiana-style hot sauce, or to taste
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
4 medium scallions, chopped
2 tablespoons chopped fresh parsley
2 tablespoons chopped green olives
2 tablespoons minced celery
1 clove garlic, minced
½ teaspoon chili powder
1 teaspoon salt, or to taste
½ teaspoon ground black pepper
1 teaspoon capers, chopped  (Optional)

Directions:
Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce. Stir in scallions, parsley, olives, celery, capers, and garlic. Season with chili powder, and salt and pepper. Cover, and refrigerate.

Prep time: 20 mins
Total time: 20 mins
Yields: 6 servings

Calories: 359
Fat: 37.3 g
Saturated fat: 5.3 g
Carbohydrates: 6.7 g
Sugars: 2.7 g
Dietary fiber: 0.7 g
Protein: 1 g
Cholesterol: 13.9 mg
Sodium: 942.7 mg
Marinated Green Bean & Red Potatoes Salad


Ingredients:
fresh green beans, fresh lemon juice, dried dill weed, garlic, dried thyme leaves, red wine vinegar, honey, black pepper, olive oil, salt, tomatoes

Directions:
Bring water to boil in 2 Dutch ovens (can do separately if you only have 1].
Add green beans to one; reduce heat to medium& cook, covered, 8 minutes or until beans are crisp-tender.
Remove beans with slotted spoon.
Add potatoes to other Dutch oven.
Cook, covered, 12 to 15 minutes or until potatoes are tender.
Remove potatoes; drain.
Combine vinegar, oil, lemon juice, garlic, honey, salt, dill weed, thyme, and pepper in medium bowl; whisk to combine.
Add green beans and potatoes; stir to combine.
Cover and refrigerate up to 2 days, stirring occasionally.
To complete recipe, garnish with tomato wedges.
Taiwanese Pork Buns


Ingredients:
ground pork, green onion, ginger, soy sauce, oyster sauce, white pepper powder, all-purpose flour, fast rising yeast, white sugar, salt, warm water, canola oil

Directions:
Combine all filling ingredients well. Refrigerate until ready to use.
In a mixing bowl, combine flour, yeast, white sugar and salt. Stir in water and form a dough. Add some more warm water if needed. Let set for 10 minutes. Add canola oil and knead until smooth, about 8-10minutes. While kneading, add some more water or flour if needed. Cover and let rise in a warm place until double, about an hour.
Punch down dough. Turn out onto a floured surface and divide into 15 equal pieces. Roll each piece out into a thick-centered and thin-edged circle, about 4 inches. Place about 1/2 cup filling in the center of dough. Lift edges of dough and pinch small portion around the filling until filling is sealed inside. Repeat same process for the rest of 14 buns.
Line bamboo steamer with non-stick baking sheet. Place buns in it and cover. Let rise in a warm place until dough doesn't bounce back when slightly press with a finger, about 40 minutes. Leave about 1 inch between each bun to rise. If you use a stainless steamer, wrap steamer lid tight with a big cloth to prevent water dripping from the lid.
Bring water to boil over medium-high heat and steam buns for 20 minutes. Turn off heat and open a small gap. Please do not uncover immediately otherwise buns would shrink. Wait for 10 minutes and then enjoy!
Sydney Broccoli, Red Pepper & Tofu Stir Fry With Balsamic Vi


Ingredients:
extra firm tofu, reduced sodium soy sauce, honey, garlic cloves, ginger, broccoli floret, scallions

Directions:
Cut the tofu across the width into 6 slabs.  Cut each slab in half to make 12 squares.  Blot the tofu to remove some of the moisture and set aside.
Whisk together the balsamic vinegar, soy sauce, honey, garlic, and ginger in a small bowl and set aside.
Saute the broccoli in 1 tablespoon of oil over medium-high heat until bright green and starting to brown in places, about 5 minutes.  Remove broccoli from the pan.
Saute the red pepper in 1 tablespoon of oil over medium-high heat until it starts to brown, about 3 minutes.  Remove the red pepper from the pan.
Saute the tofu in the remaining 1 tablespoon of vegetable oil over medium-high heat until browned, 2 minutes per side.
Add the vinegar mixture to the tofu and simmer until slightly thickened, about 1 minute.
Return the broccoli and peppers to the pan and gently toss to coat with the sauce.
Garnish with the scallions and serve with brown rice or another whole grain.
Peppermint Cream Cheese Mints


Ingredients:
cream cheese, butter, powdered sugar

Directions:
In a large saucepan over medium-low heat, blend together cream cheese and butter.
Slowly add powdered sugar, stirring well between each addition.
Stir in peppermint extract.
If you want to add color to your mints, you can either add all six drops to the full mixture, or divide the mixture in half and only add three drops to one half and leave the other half white.
Make 1 inch balls of the mixture and press onto wax paper or parchment paper with the bottom of a glass dipped in powdered sugar.
You can use a 2" cookie press to press them.
I just press them with my fingers.
Let cool for four hours uncovered.
Store in the refrigerator or freezer.
Polenta Creamy Good and Almost No Stir


Ingredients:
water, salt, baking soda, cornmeal, butter, parmesan cheese, black pepper, scallion, chipotle chile in adobo

Directions:
Bring water to boil in a heavy bottom 4 quart pan over medium high heat.
Stir in salt, and baking soda. Slowly pour cornmeal into the water in a steady stream stirring with a wooden spoon.
Bring to a boil stirring consistently for 1 minute.
Reduce to the very lowest heat possible and cover.
After 5 minutes whisk polenta to smooth out any lumps for 15 seconds,scraping down sides and bottom of pan. Cover and continue to cook without stirring until grains are tender but slightly al dente. About 25 minutes.
Remove from heat and stir in butter and cheese.
Stir in scallions and chipotle if using.
Hawaiian-Style Kalbi Ribs


Ingredients:
short rib of beef, soy sauce, sugar, water, fresh ginger, garlic clove

Directions:
Combine all ingredients and marinate ribs for 4 hours., Broil or barbecue to desired degree of doneness.
Maple-Raisin Oatmeal a La Mexico!


Ingredients:
rolled oats, water, raisins, maple syrup, soymilk, ground cinnamon, ground ginger

Directions:
Soak oats overnight in the water if you want the oatmeal to be really nice & creamy.
Bring all ingredients to a boil in a small saucepan.
Reduce heat and simmer till thick and creamy- this doesn't take long.
Add more milk or water and cook longer if it isn't creamy enough for your taste.
Serve immediately.
Add any favorite nuts to each bowl if you like- I loved chopped almonds.
Pulau Nepalese Basmati Rice Dish


Ingredients:
basmati rice, onion, cinnamon sticks, whole cloves, bay leaf, cashews, sultanas, salt

Directions:
Wash the rice several times and let it soak for 30 minutes.
Drain the rice well in a sieve.
Heat the oil in a skillet over medium-low heat and cook onion until soft.
Add all ingredients & spices, (except salt] to the pan and stir fry for 2 minutes over medium heat.
Add 2 cups of water to the pan with salt and bring to a boil then cover tightly and.
turn the heat to low.
Simmer for 20 minutes, adding additional water during cooking, if necessary, until rice is tender and fluffy and all the water is absorbed.
Remove bay leaf, cloves and cinnamon sticks before serving.
Granny Smith Apple and FAGE Total Syllabub Crumble


Ingredients:
cider, graham crackers

Directions:
In a medium-sized pan, cook the apples, sugar, Greek honey and cider until it resembles applesauce (a thick puree]. Allow to cool.
In a large bowl, mix together the FAGE Total 0% and half the cold Granny Smith apples.
Crush or blend the graham crackers, until they look like bread crumbs.
Spoon half the remaining Granny Smith apples into four small wine glasses. Fill half-full with the yogurt mix; add another layer of Granny Smith apples, followed by the remaining FAGE Total 0%.
Top the glasses of with graham cracker crumb, and then chill for 1 hour.
Serving suggestion: Try using your favorite cookie instead of graham crackers, e.g., ginger snap or chocolate chip.
Dee's Panko Breaded Pecan Salmon


Ingredients:
pecans, panko breadcrumbs, egg, flour, salt, pepper, salmon fillets

Directions:
Crush pecans until fine; add pecans to Panko bread crumbs.
Heat pan with oil; you may need more oil.
Beat egg in another bowl.
In another bowl have flour, salt if using, and pepper.
I buy the frozen indivudual salmon fillets and microwave them a touch so they are not cooked but not frozen either.
Dredge fish in the flour to which salt and pepper have been added.
Shake off excess flour.
Dip into egg and then into pecan bread crumb mixture.
Put in hot skillet skin side down.
Fry until golden; do not move fillets around a lot.
Flip over; fry on other side until golden and fish in center is cooked to your liking.
Touch it lightly like steak; be careful not to burn yourself. You can also check doneness with a knife.
Aniseed Chicken


Ingredients:
boneless skinless chicken thighs, garlic cloves, gingerroot, chicken broth, liquid honey, soy sauce, dry sherry, star anise, pepper, water, cornstarch

Directions:
Heat cooking oil in wok or large frying pan on medium-high. Cook chicken, in 2 batches, for about 3 minutes per side until lightly browned. Remove from wok.
Add garlic and ginger to same wok. Heat and stir for about 1 minute.
Add next 6 ingredients. Bring to a boil on high. Reduce heat and then add chicken. Cover and Cook for 10 to 15 minutes until chicken is no longer pink inside. Remove and discard star anise.
Stir water into cornstarch in small bowl until smooth. Stir into chicken mixture. Heat and stir for 1 to 2 minutes until sauce is boiling and thickened.
Serve over your favourite rice.
This recipe also freezes very well. Freeze it with your favourite fried rice for an asian microwave tv dinner, or use leftovers in your favourite egg roll recipe!
Chickpea and Pasta Soup


Ingredients:
chicken broth, chickpeas, stewed tomatoes, onion, zucchini, celery, garlic cloves, dried rosemary, dried thyme, crushed red pepper flakes, farfalle pasta, lemon juice, salt

Directions:
Combine all ingredients, except pasta, lemon juice and salt in a slow cooker., Cover and cook on high 3-4 hours, adding pasta during last 20 minutes., Season to taste with lemon juice and salt.