xiaoxl/recipe_data huggingface dataset:
Fantastic Huevos Rancheros With Cumin Lime Cream


Ingredients:
sour cream, lime zest, fresh lime juice, paprika, cumin, pinto beans, flour tortillas, monterey jack cheese, salsa, eggs

Directions:
Make the Cream Sauce:  Stir together all ingredients in a small bowl and refrigerate until ready to use.  May be refrigerated up to 2 days.
For the Eggs:  Warm the refried beans in order to make them easier to spread.  Spread a thin layer on four of the tortillas and sprinkle the other four with the cheese.  Heat a few teaspoons of oil on a griddle or large skillet.  Place one chhese and one bean tortilla on griddle and when cheese melts invert the cheese tortilla over the bean tortilla.  Cook until golden on both sides.  Transfer to a warm plate.  Repeat with remaning quesadillas, keeping them in a warm oven or covered with foil.
Either poach or fry eggs to your liking.
To serve cut each quesadilla into six wedges.  Arrange in a circle with points facing out on a warm plate.  Top with salsa and place two eggs on top.  Drizzle cumin lime cream over each serving.
Thai Vegetable Curry


Ingredients:
potatoes, garlic cloves, onion, fresh coriander leaves, ground cumin, turmeric, red bell pepper, cauliflower floret, broccoli floret, coconut milk, mango chutney, cooked rice

Directions:
Bring a saucepan of water to the boil, add the potatoes and cook for 10 minutes.
Meanwhile, make the spice paste: blend the garlic, onion, almonds, coriander, cumin, turmeric, salt, pepper and 2 tablespoons of the oil in a blender or food processor until a smooth paste is formed.
In a skillet, heat the remaining tablespoon of oil over a medium heat and add the red bell pepper. Cook for 3 minutes, until slightly softened.
By now the potatoes should have boiled for 10 minutes, so add the cauliflower and broccoli florets to the potatoes in the saucepan and cook for a further 5 minutes.
Add the spice paste to the red bell pepper in the skillet and cook for a further 4 minutes.
When the potatoes, broccoli and cauliflower are cooked, remove them from the heat, drain and set aside.
Add the coconut milk and vegetable stock to the spice paste in the skillet and cook for 3 minutes.
Stir in the mango chutney. Add the cooked potatoes, broccoli and cauliflower and heat through for 3-4 minutes.
Serve immediately with freshly cooked rice.
NB: This keeps well in the fridge and can be reheated in he microwave the next day.
Chicken Breasts With Sauce & Pieces of Gold


Ingredients:
boneless skinless chicken breasts, flour, salt, eggs, butter, evaporated milk, evaporated milk, ginger, honey, coarse black pepper, nutmeg, rum, cornflour

Directions:
On a board dusted with flour, flatten the chicken breasts carefully with a meat mallet, or anything else which will do the job.
Use enough of a good, piquant dry seasoning (such as one made for chicken] and a little salt, and sprinkle liberally over the breasts, pressing it in with your hands.
Also drain the can of peach slices in a sieve, and keep aside.
To make the sauce, measure out 6 fl.oz. (about 3/4 cup] of the evaporated milk in a small pot. Whisk in the grated ginger, honey, black pepper and nutmeg, and add a pinch of salt.
Put the rum (you can use 3 Tblsp if you want] in a small bowl, and stir in the cornflour until the mixture is smooth. Add this to the milk.
Bring this sauce mixture to boiling point while stirring, and as soon as the sauce thickens, remove from the heat, set aside, and cover.
Now pour the beaten egg on to a plate, and the dessicated coconut on another plate. Heat a skillet over quite high heat, and add the butter and oil.
Coat each seasoned chicken breast in the egg, let egg drip off, and coat with the coconut. Keeping the heat fairly high, fry the chicken breasts, about 2 minutes to a side, pressing down now and then, until nicely browned, and flip over for another 2 minutes or so. (The breasts are thin, so they cook quickly].
Arrange the chicken breasts on a platter so their ends overlap slightly. Spoon the sauce down the centre of the row of breasts. Do not cover the chicken with the sauce -- serve extra sauce separately.
Arrange the peach slices close together on the sauce and the breasts, so you have a row of "pieces of gold". The sweetness goes well with the chicken and sauce. Serve with rice and baby peas, the extra rum sauce, and a green salad.
(You may have peach slices left over -- this can be used on the kids' breakfast cereal next morning].
PEPPERMINT BARK SHORTBREAD BITES FROM THE COOKIE BOOK


Ingredients:
unsalted butter, light brown sugar, real vanilla extract, all-purpose flour, sea salt, baking powder, dark chocolate, white chocolate

Directions:
To make the cookies, in an electric stand mixer fitted with the paddle attachment, add the butter and brown sugar and mix on medium for about 4 minutes, or until  well blended. With the mixer on low, add in the egg yolk, vanilla and peppermint extract and run for 2 minutes more or until completely blended. Scrape down the sides and bottom of the bowl to make sure everything is well incorporated.
In a medium bowl, whisk together the flour, cocoa powder, salt and baking powder.  Add this to the butter mixture and run on low for 2 minutes, or until everything is combined and the dough has come together. Separate the dough into two hunks and shape each into a log with about a 2-inch (5-cm] circumference. It’s a little messy, but you can do it. Grab two pieces of plastic wrap, place a dough log on each,.
wrap tightly and roll the logs on the counter to round them out a bit. Place in the freezer for 1 hour or until firm.
Preheat the oven to 350 degrees F (177 degrees C] and cover several baking sheets with parchment paper. Place the sparkling sugar in a pie plate or casserole dish. Set aside.
Once the logs are firm and chilled, roll them in the sparkling sugar to coat and then cut ½-inch (1.3-cm] thick slices using a sharp knife. Place them on the baking sheets, leaving 2 inches (5 cm] between cookies. Place the cookies in the freezer for 10 minutes or the fridge for 20 minutes.
Bake one sheet at a time in center of the oven for 14 minutes. Let them cool on the baking sheet for 10 minutes and then transfer to a rack to finish cooling.
To make the cookie coating, in a medium, heat-safe bowl add the dark chocolate and set over a medium saucepan of simmering water. Do not let the bowl touch the water. Stir frequently until melted and smooth and then turn off the heat. In another.
Buy the book!
https://www.amazon.com/Cookie-Book-Decadent-Bites-Occasion/dp/1624146376/.
Microwave Oven Peanut Brittle
Category: desserts
By Linda C.

I have used this for years and it is very good; much easier than the traditional method and tastes just as good.

Ingredients:
1 ½ cups dry roasted peanuts
1 cup white sugar
½ cup light corn syrup
1 pinch salt  (Optional)
1 tablespoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda

Directions:
Grease a baking sheet, and set aside. In a glass bowl, combine peanuts, sugar, corn syrup, and salt. Cook in microwave for 6 to 7 minutes on High (700 W); mixture should be bubbly and peanuts browned. Stir in butter and vanilla; cook 2 to 3 minutes longer. Quickly stir in baking soda, just until mixture is foamy. Pour immediately onto greased baking sheet. Let cool 15 minutes, or until set. Break into pieces, and store in an airtight container.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 1 pound

Calories: 164.6
Fat: 7.5 g
Saturated fat: 1.4 g
Carbohydrates: 23.3 g
Sugars: 15.8 g
Dietary fiber: 1.1 g
Protein: 3.2 g
Cholesterol: 1.9 mg
Sodium: 91 mg
Chocolate Hummus


Ingredients:
chickpeas, peanut butter, olive oil, granulated sugar, instant coffee powder, vanilla extract, salt, water

Directions:
Put everything in food processor minus the water. Scrape down sides and keep mixing till all blended.
While it’s running slowly add the water, keep checking on it till you like the texture. (I used 3 Tbsps].
Serve on Toast or fruit!
Lone Star Rub


Ingredients:
kosher salt, chili powder, onion powder, garlic granules, paprika, marjoram, ground cumin, ground black pepper, cinnamon

Directions:
Add the spices to a small bowl and mix well with your fingers.
Rub some extra virgin olive oil onto both sides of the steaks, then evenly coat this rub onto both sides, gently rubbing it into the meat. Let the steak sit at room temperature for 15-20 minutes with this rub on before grilling over direct high heat.
Love Me Tenders


Ingredients:
eggs, flour, panko breadcrumbs, soy sauce, lemons, rice vinegar, ginger, daikon radishes, scallion, sesame seeds, sriracha sauce

Directions:
Mix the dipping sauce ingredients together and chill until ready to serve.
Heat 1/4-inch of oil in a large skillet.
Place three large plates on the counter.
Mix the Cajun seasoning and the salt and pepper to taste into the flour and pour all of it onto the first large plate.
Situate the bowl containing the beaten eggs next in line.
Following that, put the panko on the next large plate and place the last empty large plate after that. This is where you'll place your breaded tenders before cooking.
Dredge each tender in flour, shaking off excess, then in egg wash, let drip a bit, then in the panko, being sure to coat all surfaces. Place coated tenders on the last plate and finish coating the remaining chicken pieces.
When the surface of the heated oil is shimmering, but not smoking (about 350F], carefully place the tenders in the oil and fry until medium-dark golden, about 2 minutes per side. You can test if the oil is ready by dipping the tip of a tender in the oil; if it bubbles and sizzles furiously, it's ready!  Watch carefully because they can cook quickly.
Drain on paper towels and serve with dipping sauce.
French Vinaigrette


Ingredients:
kosher salt, red wine vinegar, shallot, Dijon mustard, olive oil

Directions:
In a small bowl, mix together the salt, vinegar, and shallot.  Let stand for about 10 minutes.
Whisk in the Dijon mustard and olive oil.
Taste.  If too sharp, add more olive oil and salt.
Fresh Spring Rolls With Peanut Sauce


Ingredients:
creamy peanut butter, hoisin sauce, fresh lime juice, cayenne pepper, scallion, fresh basil, fresh cilantro, of fresh mint, tofu, cucumbers, carrots, romaine lettuce, mung bean sprouts, rice paper, fresh chives, scallions

Directions:
In a small bowl, whisk together all of the dipping sauce ingredients until smooth and set aside.
In a large bowl, gently toss all of the filling ingredients.  Dampen a large clean dish cloth and lay it flat on a work surface.
Fill a large bowl with hot water.  Holding a rice paper disk by the edge, gently lower one side of it into the hot water--it will soften as it absorbs water.  Slowly turn the disc in the water until it has completely softened, taking care not to force it or it may tear or crack.  Place the disc on the damp towel and flatten it out.  Soften several more discs and lay them side by side on the towel; don't overlap them or they'll stick together.
Mound 1/4 cup of the filling just below the center of each disc (above the 6 o'clock position on a clock face].  Fold the two side edges of the wrapper over the filling to form a rectangular shape with curved ends.  Tightly roll up from the bottom to make a neat little 3-inch package.  Place, seam side down, on a platter.  Repeat until all of the filling is used.  Cover with plastic wrap and chill for no more than 5 hours before serving or the rice paper becomes gummy.
To make ties for the rolls, bring a small pot of water to a boil.  If you are using scallions, slice off the white part, and cut the green parts in half lengthwise.  In batches, blanch for 10 seconds enough chives, or scallion greens, to tie all of your rolls.    Immediately transfer them to a bowl of ice water for 10 seconds, remove, and drain well.  Tie each summer roll around the middle with a chive or scallion ribbon and, if it's too long, snip off the ends.
Best Macaroni & Cheese!


Ingredients:
elbow macaroni, salt, butter, flour, milk, salt, black pepper, nutmeg, spicy mustard, monterey jack cheese, parmesan cheese

Directions:
Bring one gallon of water to a boil and add a splash of olive oil and 1 tbls. salt.
Cook the pasta until tender but still firm, about 12 minutes, stirring frequently. Drain.
Melt butter in a pan and stir in flour and cook for a few minutes.
Heat milk until hot and slowly add to the roux (butter and flour].
Add the rest of the ingredients except bread crumbs and ½ cup of the cheese.
Spread in greased 13 x 9 pan and sprinkle on remaining cheese and breadcrumbs.
Bake at 375° F for 20 minutes.
Mom's Little Smokies
Category: appetizers-and-snacks
By NATTUMS

These are great for the holidays or special occasions. I am always asked to bring these for our office parties and they are the first to go.

Ingredients:
1 (14 ounce) bottle ketchup
3 tablespoons dark brown sugar
2 tablespoons white vinegar
1 teaspoon prepared yellow mustard (such as French's®)
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves
2 (16 ounce) packages cocktail-size smoked link sausages (such as Hillshire Farm Lit'l Smokies ®)

Directions:
Stir the ketchup, brown sugar, vinegar, mustard, cinnamon, and cloves together in a saucepan over low heat; cook until completely warmed, about 5 minutes. Add the sausages and continue cooking until the sausages are heated through, stirring occasionally, about 25 minutes.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 8 servings

Calories: 403.9
Fat: 30.4 g
Saturated fat: 12.8 g
Carbohydrates: 19.8 g
Sugars: 17.8 g
Dietary fiber: 0.2 g
Protein: 14.8 g
Cholesterol: 70.4 mg
Sodium: 1652.7 mg
Red Wine Braised Short Ribs


Ingredients:
dry red wine, port wine, onions, leek, carrots, turnips, celery root, celery ribs, garlic cloves, tomato paste, fresh thyme, fresh rosemary, fresh parsley, bay leaves, black peppercorns, salt

Directions:
Season the short ribs with salt and pepper.  Heat the oil in a Dutch oven over high heat.  Sear ribs, in batches, on all sides until well browned.  Remove ribs and set aside.
Add a couple of cups of wine into the Dutch oven to deglaze pan, scraping all the brown bits that my have stuck to the pan.  Pour out and reserve.
Preheat oven to 350°F  Wipe out pan and add 5 tablespoons oil and the onions, leeks, carrots, turnips, celery root, celery, and garlic.  Brown over medium heat, then add tomato paste and cook 5 minutes more.  Add the herbs and return the short ribs.  Also add the deglazing liquid, the rest of the wine, the port, peppercorns, and 1 tablespoon salt.  Add enough water to cover contents by at least 1 inch.
Cover pot with aluminum foil and place in oven for 4 to 5 hours, until the meat easily separates from the bone.  Remove meat and cover tightly with the foil.  Over high heat, reduce the braising liquid by about 80%, it will be dark and syrupy.  Strain.
Limoncello Sorbet


Ingredients:
water, sugar, lemons

Directions:
Bring water to boil, add sugar and lemon zest. Stir until sugar has dissolved then cool.
Strain out zest and add lemon juice. Freeze over night.
Buttermilk Pancakes


Ingredients:
flour, baking soda, sugar, buttermilk, eggs

Directions:
Stir dry ingredients together in a bowl., Measure the milk and add the eggs to the milk., Pour wet into dry and mix., Some lumps okay., Cook on nonstick griddle., Flip when bubbles appear., I use approximately 1/4 cup batter per pancake.
Sweet and Sour Chicken


Ingredients:
boneless skinless chicken breasts, cornstarch, eggs, canola oil, brown rice, sugar, ketchup, vinegar, soy sauce

Directions:
Preheat oven to 325.
Cut boneless chicken breasts into chunks.
Season with salt and pepper.
Dip chicken in cornstarch and then in beaten egg.
Fry in a little oil until brown but not cooked through.
Place in a single layer in a baking dish.
Mix sauce ingredients (last five ingredients in the list] together and pour over chicken.
Bake for one hour at 325 degrees. Turn chicken every 15 minutes.
About 45 minutes before chicken is done, prepare rice according to package directions.
If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.
Serve over hot, cooked rice.
Lemon Upside Down Cake


Ingredients:
lemons, butter, light brown sugar, flour, baking powder, salt, vanilla bean, sugar, eggs, milk

Directions:
Cut 3 of the lemons into one-eighth inch thick slices. Remove seeds and set aside. You will have about 30 lemon slices. Grate 1 teaspoon lemon peel from the remaining lemon. Set aside the grated peel; save the lemon for another use.
Heat 4 tablespoons of the butter in a 10-inch cast iron skillet or an ovenproof 10-inch saute pan until melted. Brush the sides of skillet with a little of the melted butter. Add the brown sugar, stir until it is moistened with the butter and spread it into an even layer. Arrange the lemon slices, slightly overlapping, to cover the bottom of the skillet. Set aside.
Heat the oven to 350 degrees. Combine the flour, baking powder and salt in a bowl and set aside.
Cut the remaining 6 tablespoons butter into a mixing bowl. Scrape the seeds from the vanilla bean with the point of a knife onto the butter. Using an electric mixer, beat the butter, scraping down the sides of the bowl, until creamy. Add the sugar and grated lemon peel and beat until light and fluffy. Beat in the eggs one at a time.
Add half the flour mixture and beat until blended. Add milk and beat until combined, then add the remaining flour mixture and beat until blended.
Spread the batter over the lemons in the skillet to cover evenly. Bake 30 to 35 minutes, or until the cake is golden and the center tests done. Let the cake stand 5 minutes, then invert the skillet onto a platter. To serve, slice into wedges with a sharp knife.
Gnocchi Parisienne


Ingredients:
unsalted butter, milk, all-purpose flour, eggs, salt, parmesan cheese, nutmeg, unsalted butter, parmesan cheese, basil, tomatoes

Directions:
In a small, heavy saucepan, melt the butter in the milk and bring to a boil.
Remove the pan from the heat. Add the flour all at once, mixing it in quickly with a sturdy wooden spoon.
Return the pan to low heat and keep stirring; the mixture will form a solid mass. Continue cooking for about 1 minute to dry it somewhat.
Transfer the dough to the bowl of a food processor and process for 4 to 5 seconds.
Add the eggs, salt, 3 tablespoons Parmesan cheese and nutmeg, then process for 15 to 20 seconds, until very smooth.
Heat about 3 -inches of water in a large saucepan, but do not bring to a boil. If the dumplings boil, they will cook too fast, expand and eventually deflate. They should poach without expanding, since they will expand later when reheated on top of the stove or in the oven.
Using 1 1/2 to 2 teaspoons of dough per dumpling, scoop up the dough with a tablespoon, then push it with your index finger into the water in the saucepan; release the dough close to the water so it does not splash.
Repeat, scooping and releasing the gnocchi as quickly as possible until all the dough is used up.
Alternatively, fit a pastry bag with a 1-inch plain tip and fill the bag with the gnocchi dough. Rest the tip on the edge of the saucepan, press the dough out, and cut it off at the tip with a paring knife as the dough emerges, making small gnocchi, each approximately 1 1/2 -inches long.
Or, you can use prepared gnocchi!
Poach the gnocchi in water for approximately 3 minutes. They will rise to the surface when they are cooked sufficiently.
Using a slotted spoon, lift the gnocchi carefully from the water and place them in a bowl of ice water to cool. They will sink to the bottom of the bowl when cool.
Drain and use right away, or refrigerate for later use.
At serving time, drop the gnocchi into a saucepan containing about 3 -inches of boiling water. Cook at a very gentle boil for 6 to 8 minutes, depending on size.
Meanwhile, stir the melted butter and olive oil together in a small bowl.
When the gnocchi are cooked inside and lightly puffed, transfer them with a slotted spoon to a warm platter.
Toss lightly with the butter and oil, and sprinkle with the 1/3 cup grated cheese.
Alternatively, preheat the oven to 375°. Arrange the cold gnocchi in one layer in one large or two smaller gratin dishes. Pour on the butter and oil, and top with the grated cheese. Bake for 20 to 25 minutes, until puffed and lightly browned.
Sprinkle with the basil, tomatoes and cheese shavings, and serve.
Frijoles De La Olla


Ingredients:
dried pinto beans, garlic clove, yellow onion, onion, cilantro, tomatoes, Cotija cheese

Directions:
Bring beans, garlic, whole pepper, 1/2 onion, and 8 cups of water to a boil.  Reduce heat to simmer, and cook, stirring occasionally until beans are tender, about 1 hour and 45 minutes.
Meanwhile, make pico de gallo by combining diced jalapeño, diced onion, diced tomato and cilantro in a small bowl.  Chill.
Ladle cooked beans into bowls, and top with pico de gallo and crumbled cheese.  Serve with warm tortillas.
Cream Cheese Frosting


Ingredients:
cream cheese, sugar, salt, vanilla extract, heavy whipping cream

Directions:
Im a medium bowl, beat whipping cream until peaks form. Set aside.
In a large bowl, combine sugar, salt, cream cheese and vanilla. Beat until smooth, then, fold in whipped cream.
This recipe is enough to frost a 2 layer 9" cake.
Avocado and Feta Pasta Salad


Ingredients:
penne pasta, avocados, lemon, juice and zest of, sun-dried tomatoes packed in oil, feta cheese, pine nuts, rocket, mixed fresh herbs, olive oil, capers

Directions:
Cook pasta according to the packet.
Toss together the avocado, tomato, cheese, nuts, spinach, rocket, herbs and pasta.
Whisk together the oil, lemon zest and juice and the capers and drizzle over the salad.
Tuna Pasta Salad


Ingredients:
tuna in vegetable oil, rotini pasta, mayonnaise, chicken broth, celery, carrot, yellow sweet onion, dried dill weed, salt, black pepper, lemon juice

Directions:
In a large 3 qt pot, mix can of chicken broth with enough water to cook pasta.  Add 2 t. salt to pot. Put in package of rotini and follow package  directions for MINIMUM cook time.  Drain pasta immediately and flush with cold water until all pasta is cool and has stopped cooking entirely.  Set aside.
In a large mixing bowl, combine mayonnaise with dill, pepper, and lemon juice.
Add pasta to mayonnaise mixture.
Drain can of tuna completely and add to pasta.
Add chopped onions, celery, and carrots.
Stir well until everything is combined.
Refrigerate for at least two hours; add salt to taste and stir.
Steak Chili
Category: soups-stews-and-chili
By BECOTTE

A hearty version of chili with steak instead of hamburger.

Ingredients:
2 tablespoons olive oil
2 pounds steak - cut into 1 inch cubes
2  onions, chopped
3 cloves garlic, minced
1  green chile pepper
2 tablespoons chili powder
1 tablespoon ground cumin
1 ½ teaspoons ground cayenne pepper
2 (29 ounce) cans diced tomatoes
1 (15 ounce) can kidney beans, drained

Directions:
In a large pot over medium high heat, combine the oil and steak and saute for about 5 minutes, or until steak is browned. Add the onions, garlic and chile pepper and saute for another 5 minutes, or until the onions are translucent. Add the chili powder, cumin, cayenne pepper, tomatoes and kidney beans. Reduce heat to low, cover and simmer for about one hour. Remove cover and simmer for another 30 minutes, or until you've reached your desired thickness.

Yields: 6 to 7 servings

Calories: 515.1
Fat: 28.3 g
Saturated fat: 9.8 g
Carbohydrates: 26.3 g
Sugars: 8.9 g
Dietary fiber: 8.3 g
Protein: 36.1 g
Cholesterol: 101.3 mg
Sodium: 894.8 mg