xiaoxl/recipe_data huggingface dataset:
Shredded Beef Chimichangas
Category: world-cuisine
By VARISSUL

Usually deep fried, chimichangas can also be oven-fried with less mess, fuss, and fat. Use the filling in burritos as well. You may also deep fry, if desired.

Ingredients:
2 pounds boneless beef chuck roast, trimmed of fat
¼ cup water
1 ½ cups beef broth
3 tablespoons red wine vinegar
2 tablespoons chili powder
1 teaspoon ground cumin
4 (8 inch) flour tortilla
3 tablespoons butter, melted
1 cup salsa
½ cup shredded Monterey Jack cheese
½ cup sour cream

Directions:
Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices. Preheat oven to 500 degrees F (260 degrees C). Brush both sides of each tortilla with melted butter. Spoon shredded beef filling down center of each tortilla. Fold ends over filling, then fold sides to center to make a packet. Place chimichangas, seam side down, in a 9- by 13-inch baking pan. Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream and salsa.

Prep time: 10 mins
Cook time: 3 hrs
Total time: 3 hrs 10 mins
Yields: 4 servings

Calories: 714
Fat: 46.6 g
Saturated fat: 22.2 g
Carbohydrates: 35.9 g
Sugars: 2.4 g
Dietary fiber: 4.1 g
Protein: 38 g
Cholesterol: 151.1 mg
Sodium: 1176.2 mg
Strawberry Vinaigrette


Ingredients:
strawberries, light olive oil, lemon juice, lemon rind, sugar, nutmeg, ground cloves, pepper

Directions:
Wash the strawberries thoroughly and remove the hulls., Process the strawberries until smooth using a food processor or stick blender., Add all remaining ingredients and blend until well combined., Add extra seasonings to taste or add some salt if you wish.
Udon Noodles With Broccoli


Ingredients:
shiitake mushrooms, firm tofu, garlic cloves, onion, Chinese cabbage, carrot, udon noodles, broccoli, sugar, soy sauce, bamboo shoots, rice vinegar, lemon juice, salt, sesame seeds

Directions:
If using dried mushrooms, soak then for 15 minutes in warm water. Cut out and discard center stem, cut up the rest of the mushrooms into small, bite-size pieces.
Peel and slice carrot into matchstick.
Place a large pot of water on the stove to boil.
Slice the tofu into three slabs as if they were small slices of bread.  Heat 2 tablespoons of peanut oil in a pan.  Fry both sides of the tofu slabs until lightly browned.
Remove from pan and let tofu slabs cool on paper towels to drain any oil. Cut up slabs into 1/2 inch cubes.
Heat the remaining 2 teaspoons peanut oil in a wok or large pan.  Add the chilies, garlic and ginger.  Stir-fry for 1 minute, then add the onion and cook until onion is slightly softened -- about 3 minutes.
Drop the udon noodles and the broccoli into the water (let this cook while you are stir-frying].  In the wok, add the cabbage, carrot and mushroom.  Stir-fry until the cabbage wilts.  Drain noodles and broccoli in a colander, and then add to wok.
Stir in sesame oil, black bean sauce, sugar, soy sauce and bamboo shoots.  Stir-fry for 2 minutes.
Turn off heat.  REMOVE CHILES!  Stir in vinegar and lemon juice. Stir in tofu cubes (stir gently so as not to break up the tofu]. Serve in bowls garnished with a little bit of sesame seeds.
Caramel Cream Cheese Frosting


Ingredients:
unsalted butter, dark brown sugar, vanilla extract, cream cheese

Directions:
Melt butter in a 3-quart saucepan over medium heat. Add brown sugar; bring to a boil, stirring constantly. Stir in whipping cream and vanilla; bring to a boil. Remove from heat, transfervto mixing bowl, and let cool 1 hour or more.
When bowl is cool to touch, add cream cheese. Beat at high speed with an electric mixer until creamy and spreading consistency.
Malaysian Nasi Lemak
Category: world-cuisine
By Tuty Jek

Delicious Malaysian coconut rice, served with anchovy hot chile sauce, fried anchovies, fried peanut, sliced cucumber or tomato and hard-boiled egg. If you do not have tamarind juice, substitute with same amount of lemon juice.

Ingredients:
2 cups coconut milk
2 cups water
¼ teaspoon ground ginger
1 (1/2 inch) piece fresh ginger, peeled and thinly sliced
salt to taste
1  whole bay leaf
2 cups long grain rice, rinsed and drained
4  eggs
1  cucumber
1 cup oil for frying
1 cup raw peanuts
1 (4 ounce) package white anchovies, washed
2 tablespoons vegetable oil
1 medium onion, sliced
3 cloves garlic, thinly sliced
3  shallots, thinly sliced
2 teaspoons chile paste
1 (4 ounce) package white anchovies, washed
salt to taste
3 tablespoons white sugar
¼ cup tamarind juice

Directions:
In a medium saucepan over medium heat, stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice. Cover, and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes, or until done. Place eggs in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool, peel and slice in half. Slice cucumber. Meanwhile, in a large skillet or wok, heat 1 cup vegetable oil over medium-high heat. Stir in peanuts and cook briefly, until lightly browned. Remove peanuts with a slotted spoon and place on paper towels to soak up excess grease. Return skillet to stove. Stir in the contents of one package anchovies; cook briefly, turning, until crisp. Remove with a slotted spoon and place on paper towels. Discard oil. Wipe out skillet. Heat 2 tablespoons oil in the skillet. Stir in the onion, garlic, and shallots; cook until fragrant, about 1 or 2 minutes. Mix in the chile paste, and cook for 10 minutes, stirring occasionally. If the chile paste is too dry, add a small amount of water. Stir in remaining anchovies; cook for 5 minutes. Stir in salt, sugar, and tamarind juice; simmer until sauce is thick, about 5 minutes. Serve the onion and garlic sauce over the warm rice, and top with peanuts, fried anchovies, cucumbers, and eggs.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 8 servings

Calories: 578.3
Fat: 31.9 g
Saturated fat: 14 g
Carbohydrates: 57.4 g
Sugars: 7.7 g
Dietary fiber: 3.4 g
Protein: 19.5 g
Cholesterol: 127.5 mg
Sodium: 230.4 mg
Little Grilled Mushroom Bites


Ingredients:
mushrooms, extra virgin olive oil, garlic cloves, fresh herbs, dried herbs, cheese, wine

Directions:
Prepare a medium-hot fire in the grill with a vegetable grill in place.
Remove stems from mushrooms and hollow out the caps (reserve stems and trimmings].
Brush both sides of mushroom caps with olive and sprinkle inside of caps with salt and pepper.
Grill mushrooms, hollow side down, until partially cooked (about 5 minutes] and set aside.
Combine reserved mushroom stems and trimmings with remaining olive oil and garlic and toss to coat well.
Grill, tossing frequently, until lightly cooked (about 5 minutes].
Finely chop the mushroom pieces and garlic, either by hand or with a food processor.
Combine in medium-sized bowl with the breadcrumbs, cheese, sherry and herbs (if using].
Season to taste with salt and pepper.
Stuff into the mushroom caps, mounding up the filling and pressing with your fingers to pack tightly.
Grill stuffed mushrooms, stuffing side up, until the mushrooms are completely cooked and the cheese is melted (about 10 minutes].
Serve hot or warm.
Hasselback Apples


Ingredients:
apples, palm sugar, coconut oil, ground cinnamon, old fashioned oats, pecans, kosher salt, vanilla ice cream

Directions:
Preheat oven to 400°.
Starting at the outermost edges, cut most (but not all] of the way through each apple half at 1/8-inch intervals. Place apple halves, cut sides down, in an 8-inch square glass or ceramic baking dish coated with cooking spray. Combine 1 tablespoon sugar, 1 tablespoon oil, and ½ teaspoon cinnamon; brush mixture evenly over apple.
Cover pan with foil; bake at 400° for 20 minutes. Remove foil. Bake at 400° for 10 minutes or until apples are tender. Remove pan from oven; cool 10 minutes.
Combine remaining 3 tablespoons sugar, remaining 1½ tablespoons oil, remaining ¼ teaspoon cinnamon, oats, flour, nuts (optional] and salt. Carefully fan open apple halves. Spoon oat mixture evenly over apples. Bake at 400° for 10 minutes. Turn broiler to high (leave pan in oven]; broil 2 minutes. Serve with ice cream if desired.
Awesome Wing Sauce


Ingredients:
butter, cayenne pepper, black pepper, lemon juice, white vinegar, granulated sugar, Dijon mustard, salt, fresh garlic clove

Directions:
Mix all ingredients in sauce pan over medium heat., Bring to boiling stage., Remove from heat and it is ready to serve. Very simple!
T.G.I. Friday's® Jack Daniels® Sauce
Category: side-dish
By Michael DeLong

The Jack Daniels® grill glaze is one of the most scrumptious sauces you will ever taste on just about any meat. Introduced in April of 1997, this glaze has become one of Friday's best-selling items. This versatile sweet-and-slightly-spicy sauce can be ordered on salmon, baby back ribs, steak, chicken, pork chops...even on chicken wings.

Ingredients:
1 head garlic
1 tablespoon olive oil
1 ⅓ cups dark brown sugar
1 cup pineapple juice
⅔ cup water
¼ cup teriyaki sauce
1 tablespoon soy sauce
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon bourbon whiskey
1 tablespoon crushed pineapple
¼ teaspoon cayenne pepper

Directions:
Preheat oven to 325 degrees F (165 degrees C). Cut about 1/2-inch from the top of the garlic head. Trim the roots so the garlic sits flat. Remove some of the outer layers of papery skin from the garlic, leaving enough so that the cloves stay together. Put garlic into a small casserole dish or baking dish, drizzle olive oil over it, and cover with a lid or aluminum foil. Roast garlic in preheated oven until the cloves are soft, about 1 hour. Stir brown sugar, pineapple juice, water, teriyaki sauce, and soy sauce together in a saucepan and bring to a boil; reduce heat to low and keep at simmer. Squeeze sides of the garlic until the pasty roasted garlic emerges. Measure 2 teaspoons roasted garlic into the saucepan and incorporate into the sauce with a whisk. Reserve remaining roasted garlic for another use. Stir lemon juice, white onion, bourbon whiskey, pineapple, and cayenne pepper into the sauce; bring to a simmer and cook until the volume of the liquid reduces by half and is thick and syrup-like, 40 to 50 minutes.

Prep time: 10 mins
Cook time: 1 hr 45 mins
Total time: 1 hr 55 mins
Yields: 1 cup

Calories: 151.7
Fat: 1.8 g
Saturated fat: 0.2 g
Carbohydrates: 32.8 g
Sugars: 28.5 g
Dietary fiber: 0.4 g
Protein: 1.3 g
Sodium: 467.2 mg
Trdelnik - Slovak/Czech Sweet Pastry


Ingredients:
all-purpose flour, unsalted butter, powdered sugar, fresh yeast, milk, walnuts, granulated sugar, egg

Directions:
Please read the description part first, as it's essential for this recipe. Thak you.
First stiff into large mixing bowl flour and powdered sugar. Make a small hole in the middle and place into it crumbled fresh yeast. Pour lukewarm milk over the yeast. Let it rise for about 10 minutes.
Meanwhile melt the butter.
Add egg yolks into the bowl, pour in melted, but not hot butter, add pinch of salt.
Mix together to make fairly firm dough, well worked (use stand mixer, it's easy].
Let the dough rise for 20 minutes in warm place.
Divide into five equal parts, make loafs.
You can let it rise for another 20 minutes (it's better, but not necessary if fresh yeast used, a must with dry yeast].
Roll out each loaf into 2/3 inch diameter /caster?/ - you know what I mean, thin, cylindrical shape, like a small snake :-]].
lol.
Wrap the dough tighty around the BUTTERED "trdlo" wooden stick. Let it stand for ten more minutes (support the ends, so it will be in the air].
Glair with the last egg, cover all around with chopped walnuts and granulated sugar.
Bake as described above over hot coals on the grill. Results MAY be achieved with oven, but . . . .
The pastry need to be turned pretty often during baking, and baked until golden red color. Baking time is not determined, since baking over hot coals and on open air, but from my experience about 20 to 40 minutes, also depends on size you making.
When cooled down a little,
slide the baked pastry of the wooden stick, cut into individual servings, sprinkle with powdered sugar, enjoy.
Also you can cover it in various nuts, coconut and such.
Makes five, baked on two feet long, three inch diameter wooden stick.
I tried to have your reading bit more enjoyable, if there is something not so clear (this recipe is VERY unusuall], feel free to ask.
Tomas Sedlacek.
Scorpion Bowl


Ingredients:
dark rum, Bacardi 151 rum, light rum, vodka, fresh lemon juice, pineapple chunks, maraschino cherries

Directions:
"Place the crushed ice in a large pitcher and pour in the gin, dark rum, 151 proof rum, light rum, vodka, grenadine, orange juice, pineapple juice, and lemon juice. Stir well to mix, then pour into a large, decorative cocktail glass and garnish with pineapple, cherries, and straws."
Banana Nut Tofu Muffin


Ingredients:
whole wheat flour, oats, cocoa powder, baking soda, baking powder, salt, cinnamon, egg, bananas, honey, maple syrup, firm tofu, coconut oil, walnuts, raisins

Directions:
1. Blend all wet ingredients (including tofu] in food processor.
2. Add in all dry ingredients with the exception of the walnuts. Blend just till combined.
3. Fold in walnuts and raisins.
4. Put in muffin pan that has been lined with muffin liners. I got 15 muffins from this. Go figure.
5. Bake in a 350 degree oven for 20-24 minutes or till a knife inserted comes out clean.
Peanut Butter & Fruit Wraps


Ingredients:
8-inch fat-free flour tortillas, bananas, low-fat granola

Directions:
Spread tortillas with peanut butter, then with spreadable fruit., Top with bananas., Sprinkle with granola., Roll up tortillas.
Irish Soda Bread


Ingredients:
flour, baking soda, baking powder, salt, cream of tartar, butter, granulated sugar, buttermilk, raisins

Directions:
Grease a 9 inch pie tin.  Line bottom and sides with wax paper or parchment paper.
Grease paper.
Preheat oven to 350°F.
Sift together all dry ingredients and set aside.
In a large bowl with electric mixer, cream butter and sugar until light and fluffy at medium speed.
Reduce speed to low and add flour mixture alternation with buttermilk, beating well after each addition.  Begin and end with flour mixture.
Stop mixer and scrape bottom and sides of bowl as needed.  Mix in raisins.
Spread batter evenly in pan.  Bake in middle of oven for 1 hour to 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven to a wire rack and cool in pan for 10 minutes.  Remove bread from pan, cut into wedges and serve warm.
Cool remaining bread completely and wrap in a cotton dish towel.  After one day wrap remaining bread in plastic wrap.
Irish Stout Chicken


Ingredients:
onion, garlic cloves, chicken, carrots, parsnips, dried thyme leaves, salt, black pepper, stout beer, button mushroom

Directions:
Heat oil in large skillet over medium heat until hot.
Add onion and garlic; cook and stir 3 minutes or until tender.
Remove vegetables with slotted spoon to small bowl.
Arrange chicken in single layer in skillet. Cook over medium-high heat 5 minutes per side or until lightly browned.
Add onion, garlic, carrots, parsnips, thyme, salt and pepper to skillet.
Pour stout over chicken and vegetables. Bring to a boil over high heat.
Reduce heat to low.
Cover and simmer 35 minutes.
Add mushrooms and peas to skillet.
Cover; cook 10 minutes.
Uncover skillet; increase heat to medium. Cook 10 minutes or until sauce is slightly reduced and chicken is no longer pink in center.
Mediterranean Zucchini and Chickpea Salad
Category: salad
By ChristineM

Chopped zucchini, chickpeas, tomatoes, and fresh basil in a light balsamic dressing. Or you can use red wine vinegar!  Makes a great side dish or light lunch. Not necessary, but best if chilled at least a couple hours to let flavors blend.

Ingredients:
2 cups diced zucchini
1 (15 ounce) can chickpeas, drained and rinsed
1 cup halved grape tomatoes
¾ cup chopped red bell pepper
½ cup chopped sweet onion (such as Vidalia®)
½ cup crumbled feta cheese
½ cup chopped Kalamata olives
⅓ cup olive oil
⅓ cup packed fresh basil leaves, roughly chopped
¼ cup white balsamic vinegar
1 tablespoon chopped fresh rosemary
1 tablespoon capers, drained and chopped
1 clove garlic, minced
½ teaspoon dried Greek oregano
1 pinch crushed red pepper flakes  (Optional)
salt and ground black pepper to taste

Directions:
Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.

Prep time: 25 mins
Total time: 25 mins
Yields: 6 servings

Calories: 258.4
Fat: 18.5 g
Saturated fat: 4 g
Carbohydrates: 19 g
Sugars: 4.8 g
Dietary fiber: 3.8 g
Protein: 5.6 g
Cholesterol: 11.1 mg
Sodium: 514.6 mg
Sangria Seca


Ingredients:
tomato juice, lime juice, Tabasco sauce, Worcestershire sauce, white pepper

Directions:
Pour the tomato juice, orange juice, lime juice, tabasco, worcestershire sauce into a pitcher.  Add the chopped jalapeno and season with the celery salt and white pepper.
Stir well, cover, and chill in the refrigerator for at least one hour.
To serve, half-fill chilled highball glasses with cracked ice and strain the cocktail over it.
Upside-Down Ham Casserole


Ingredients:
butter, dark brown sugar, prepared mustard, pineapple, flour, salt, pepper, onions, Minute Rice, milk, water, ham slices

Directions:
Combine butter, sugar, and mustard in 9X5X3 inch baking dish.  Place in a 400 degree oven until butter melts.  Blend; top with pineapple.  Return to oven.
Meanwhile, mix remaining ingredients except ham in saucepan.  Bring to a boil, Reduce heat.  Cover; simmer 5 minutes.  Stir occasionally.
Top pineapple with ham.  Spread with rice mixture.
Cover; bake 10 minutes.  Cool 5 minutes; invert onto serving dish.
Salmon With Asian Glaze


Ingredients:
soy sauce, honey, brown sugar, garlic cloves, ginger, lime juice, shallot, salmon fillets

Directions:
Combine first 8 ingredients in shallow, non reactive dish and mix well.
Put salmon in dish and coat with mixture.
Lay sliced shallots on top and spoon some of marinade over top.
Marinate in fridge for 30 min-1 hour.
Place fish in baking dish, being careful not to disturb the shallots.
Spoon a couple of tablespoons of marinade onto the fish.
Season lightly with salt and pepper.
Bake in 425 oven for 15 minutes or until fish flakes with a fork, basting w/cooking juices about half-way through.
Spicy Hoisin Chicken


Ingredients:
hoisin sauce, ginger, garlic cloves, sambal oelek, hot red pepper flakes, soy sauce, rice vinegar, chicken thighs

Directions:
preheat oven to 500., mix all ingredients, except chicken and coat chicken all over., arrange skin side up in a pan lined with foil., roast until chicken is cooked through and glaze is brown, about 20-30 minutes.
Finger-Lickin' Country Style Boneless Beef (Or Pork) Ribs


Ingredients:
"barbecue sauce"

Directions:
Place the ribs in an 8-quart stockpot. Add  enough water to cover ribs. Mix in about 1 cup barbecue sauce to the water.
Cover, and bring to a boil.
Reduce heat. Simmer covered for 2 hours, until ribs are tender.
Preheat grill to medium.
Remove ribs from water and place in a large bowl. Drench the ribs in additional barbecue sauce.
Transfer ribs to preheated grill. Close grill lid. Grill for 10 to 20 minutes, basting generously with barbecue sauce & turning often (every 2 minutes]. (Note: be careful not to overcook the ribs, as they will dry out].
Note: if you prefer, you may finish the ribs in a 350F oven, instead of the grill.
Serve with additional sauce, if desired. Good with corn bread or buttered rolls, beans and slaw.
Creamed Chicken and Biscuits!
Category: meat-and-poultry
By Miranda Steward

I found this old recipe in my granny's house. I made it for my boyfriend, and he loves it! So now every Sunday is chicken and biscuits night!

Ingredients:
1 ½ teaspoons butter
½ large onion, chopped
4 cups chopped cooked chicken
1 (10.75 ounce) can  cream of chicken soup
1 cup sour cream
½ cup milk
½ cup chopped pimento
1 cup shredded mild Cheddar cheese, divided
6  frozen biscuits, thawed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish. Melt butter in a skillet over medium heat; cook and stir onion until translucent, about 5 minutes. Transfer onion to a bow; stir chicken, chicken soup, sour cream, milk, and pimentos with the onion. Pour mixture into the prepared baking dish. Bake in the preheated oven until chicken and sauce are hot, about 15 minutes. Sprinkle top with 3/4 cup shredded Cheddar cheese; arrange biscuits in a single layer over chicken mixture. Top with remaining 1/4 cup Cheddar cheese. Return to oven and bake until sauce is bubbling and the biscuits are golden brown, 20 more minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 6 servings

Calories: 654.3
Fat: 35.5 g
Saturated fat: 15.2 g
Carbohydrates: 42.5 g
Sugars: 5.3 g
Dietary fiber: 1.5 g
Protein: 39.4 g
Cholesterol: 115 mg
Sodium: 1376.1 mg
Grandma 'drea's BBQ Pork


Ingredients:
celery, onion, garlic, ketchup, tomato paste, vinegar, brown sugar, chili powder, basil, oregano, cinnamon, salt, liquid smoke

Directions:
Pre-Heat the oven to 350`.
Brown your meat in a deep skillet then set in a baking dish (I use our the bottom of our broiling pan].
Saute celery and onion in the same deep skillet you just browned the meat add a little bit of whatever you have laying around (ie: olive/vegetable oil, butter/margarine, etc] if needed.
Add everything else. bring to a simmer for 3-5 mins or until sauce has reached the consistency of a bottled BBQ sauce.
Pour over the meat.
Bake in a preheated oven @ 350` for 20-30 mins uncovered then foil and continue baking for 1 hour.
Never-Fail Fudge
Category: desserts
By LEEMA

Confectioners' sugar, cocoa, butter, milk and vanilla are cooked in a double boiler, then beaten like mad and spread in a pan to cool into fudgey gloriousness.

Ingredients:
4 cups confectioners' sugar
½ cup unsweetened cocoa powder
6 tablespoons butter
¼ cup milk
1 tablespoon vanilla extract
¼ teaspoon salt
1 cup chopped pecans

Directions:
Butter a 9x9 inch dish. Combine sugar, cocoa, butter, milk, vanilla and salt in the top of a double boiler over simmering water.  Cook, stirring, until smooth.  Remove from heat and beat until mixture loses its gloss.  Stir in chopped nuts and pour quickly into prepared pan. Let cool completely before cutting into squares.

Prep time: 15 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 1 - 9x9 inch dish

Calories: 283.1
Fat: 12.9 g
Saturated fat: 4.6 g
Carbohydrates: 43.4 g
Sugars: 40 g
Dietary fiber: 2.1 g
Protein: 1.8 g
Cholesterol: 15.7 mg
Sodium: 92.7 mg