xiaoxl/recipe_data huggingface dataset:
Roasted Tomato Pie


Ingredients:
tomatoes, plum tomatoes, olive oil, kosher salt, fresh ground pepper, cheese, sharp white cheddar cheese, basil leaves, dried oregano, parmesan cheese, mayonnaise

Directions:
Preheat the oven to 350 Degrees F. Line a baking sheet with aluminum foil and brush with olive oil.
Place teh tomatoes on the baking sheet, brush with the olive oil, and season with the kosher salt and pepper to taste. Roast until the tomatoes are slightly dehydreated but not completely dry, 1 to 1 1/2 hours. (Plum tomatoes take about 1 hour. Peak of season summer tomatoes take about 1 1/2 hours].
If using a homemade piecrust, bake it blind as directed. If using a frozen pie shell, prebake it according to the package directions. While the crus is still warm, sprinkle with 1/2 cup of the Parrano cheese.
Adjust the oven to 400 degrees F. Layer half of the tomatoes on top of the cheese and sprinkle with half of the basil. Layer the remaining tomatoes on top and sprinkle with the remaining basil.
Combine the oregano, Parmesan cheese, mayonnaise, and pepper to taste in a small bowl. Spoon the mixture on top of the tomatoes. Top with the remaining 3/4 cup parrano cheese. Place the pie on the prepared baking sheet and bake until the cheese is lightly browned, 20 to 30 minutes. Serve slightly warm or at room temperature. Garnish with sliced basil before serving.
Easy Slow Cooker Chicken Tacos
Category: world-cuisine
By Lilliansmommy

So I heard of people making salsa chicken and I thought I would give it a try but add a few of my own twists to it. My whole family, even the 2-year-old, loved the tacos and we ate the leftovers at our very next meal. After the mixture is cooked, fill flour tortillas with it (hard shells are great, too), add shredded Cheddar cheese on the top, and shredded lettuce.

Ingredients:
1 ½ (16 ounce) packages chicken breast tenderloins
1 (1 ounce) package taco seasoning
1 (16 ounce) container mango-peach salsa
1 teaspoon cayenne pepper, or to taste
1 teaspoon chili powder, or to taste
1 teaspoon garlic powder, or to taste
salt to taste
1 (20 ounce) can pineapple chunks, drained with juice reserved
1 medium onion, sliced

Directions:
Place chicken in a bowl and sprinkle with  . Mix until coated and transfer into a slow cooker. Add  salsa, cayenne pepper, chili powder, garlic powder, and salt; mix to combine. Cover and cook on Low until chicken is ready to shred, 4 to 5 hours. Remove chicken, shred with 2 forks, and return to the slow cooker. Break up the pineapple chunks and add them to the slow cooker with 1/4 cup of pineapple juice (or more to taste) and onion slices. Cook on Low until sauce is bubbling and fragrant, 1 to 2 hours.

Prep time: 10 mins
Cook time: 5 hrs
Total time: 5 hrs 10 mins
Yields: 8 servings

Calories: 317.2
Fat: 8.3 g
Saturated fat: 0.6 g
Carbohydrates: 44.3 g
Sugars: 11.6 g
Dietary fiber: 1.9 g
Protein: 18.3 g
Cholesterol: 47.8 mg
Sodium: 941.7 mg
Spanakorizo


Ingredients:
olive oil, leek, garlic cloves, arborio rice, swiss chard, lemon juice, fresh parsley, salt, black pepper

Directions:
Heat the olive oil in a large pan.
Add the leek and garlic and cook, stirring, until the leek is soft.
Add the rice and stir until the rice is coated in oil.
Add the vegetable stock and simmer, covered with a tight-fitting lid, over low heat for 15 minutes.
Remove the pan from the heat and let stand, covered, for 5 minutes.
While the rice is cooking, remove the Swiss chard leaves from their stalks; discard the stalks.
Slice the leaves thinly and wash well.
Place the Swiss chard in a separate pan and simmer, covered, until limp, about 5 minutes.
Drain.
Stir the Swiss chard, lemon juice and parsley into the rice.
Add salt and pepper to taste.
Turtles® Cake I
Category: desserts
By Debbie

Chocolate cake with melted caramels, nuts, and chocolate chips in the middle.

Ingredients:
1 (18.25 ounce) package German chocolate cake mix
14 ounces individually wrapped caramels
1 (5 ounce) can evaporated milk
¾ cup butter
1 cup chopped pecans
1 cup semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan. Mix cake mix according to package directions. Pour a little less than half of the batter into prepared pan and bake for 15 minutes at 350 degrees F (175 degrees C) remove from oven. Melt caramels, margarine, and milk in the microwave on high (takes about 10 minutes), stirring a couple times. Or alternately melt in a sauce pan over medium low heat. Pour melted caramel mixture over cake, sprinkle with pecans, and chocolate chips, and pour remaining cake batter over the top. Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes.

Yields: 1 - 9x13 inch cake

Calories: 270.2
Fat: 14.1 g
Saturated fat: 6.3 g
Carbohydrates: 35.5 g
Sugars: 25.7 g
Dietary fiber: 0.8 g
Protein: 2.9 g
Cholesterol: 18.1 mg
Sodium: 246.3 mg
Gluten-Free Cheese Crackers
Category: appetizers-and-snacks
By Chef Sprocket

A great snack to surprise your gluten-free guests with!

Ingredients:
4 ½ cups shredded Cheddar-Monterey Jack cheese blend
1 cup butter, cut into small pieces
1 ½ cups garbanzo bean flour
1 teaspoon smoked paprika, or more to taste  (Optional)
kosher salt to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). Put Cheddar-Monterey Jack cheese in a bowl; add butter. Cover bowl and let sit until warmed to room temperature. Combine flour and paprika together in a separate bowl. Mix cheese and butter together using your hands. Slowly add flour mixture to cheese-butter mixture until dough holds together in a ball. Roll dough onto a work surface, about 1/8-inch thick. Cut dough into cracker shapes using cookie cutters or a knife; sprinkle salt over dough. Arrange dough pieces on a baking sheet. Bake in the preheated oven until crackers are crisp, 15 to 18 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 2 dozen servings

Calories: 164.3
Fat: 14.1 g
Saturated fat: 9.4 g
Carbohydrates: 4.2 g
Sugars: 0.6 g
Dietary fiber: 0.2 g
Protein: 5.8 g
Cholesterol: 39.1 mg
Sodium: 198.7 mg
Vegan Blueberry Crisp
Category: desserts
By Kir

This blueberry crisp is simple and delicious! The perfect balance of sweet and tart. The original recipe used mayonnaise but I have substituted Vegenaise®, which is a vegan alternative made from vegetable oils. It is available at some health food stores. You wouldn't guess that there is such an unusual ingredient! Best served with vanilla ice cream, or your favorite vegan alternative!

Ingredients:
4 cups fresh blueberries
1 cup all-purpose flour
½ cup white sugar
¼ cup brown sugar
½ teaspoon ground cinnamon
½ cup vegan mayonnaise (such as Vegenaise®)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place blueberries into an 8-inch square baking dish. Stir together flour, white sugar, brown sugar, and cinnamon in a medium bowl. Stir in vegan mayonnaise until the mixture resembles coarse crumbs. Sprinkle the mixture over the top of the berries. Bake in the preheated oven until the filling is bubbly and the top is lightly browned, 35 to 40 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 1 8-inch baking dish

Calories: 240.9
Fat: 7.1 g
Saturated fat: 1.1 g
Carbohydrates: 44 g
Sugars: 27.3 g
Dietary fiber: 2.2 g
Protein: 2.2 g
Sodium: 52.6 mg
Surprise Barbecue Hot Dogs
Category: main-dish
By Shane Arthur Pyle

A family favorite for years. My mother learned this baked hot dog recipe in the Girl Scouts in the 1950's.

Ingredients:
2 tablespoons butter
1  onion, chopped
2 tablespoons brown sugar
¾ cup ketchup
2 tablespoons yellow mustard
1 tablespoon Worcestershire sauce
4  hot dogs
½ (8 ounce) package processed cheese food (such as Velveeta®), cubed, or to taste
4  hot dog buns
4 sheets aluminum foil

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Melt butter in a saucepan over medium heat. Stir in onion and brown sugar and cook until onion is soft but not yet brown, about 5 minutes. Add ketchup, mustard, and Worcestershire sauce; bring to a simmer. Remove from heat. Cut a slit through each hot dog and fill with cubes of cheese food. Place dogs in buns and cover meat with onion sauce, about 3 tablespoons each. Wrap in aluminum foil. Bake in the preheated oven until piping hot throughout, about 15 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 hot dogs

Calories: 513.9
Fat: 28.4 g
Saturated fat: 13.8 g
Carbohydrates: 50 g
Sugars: 23.9 g
Dietary fiber: 2.3 g
Protein: 16.5 g
Cholesterol: 57.3 mg
Sodium: 1668.6 mg
Sugar Cookie Cups with Cream Cheese Filling
Category: desserts
By Donna Schantz

If you can't decide between cookies or cheesecake now you don't have to. This would be good with chocolate chip or peanut butter cookie cups also.

Ingredients:
½ cup butter
½ cup white sugar, or more as needed, divided
1  egg
½ teaspoon vanilla extract
1 ½ cups all-purpose flour
2 tablespoons all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 (8 ounce) package cream cheese
¼ cup white sugar
2 tablespoons white sugar
1  egg

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line 18 cupcake cups with paper liners. Beat butter, sugar, egg, and vanilla extract together using an electric mixer in a mixing bowl until smooth. Sift 1 1/2 cups plus 2 tablespoons flour, baking powder, baking soda, and salt together in a separate bowl. Mix into butter mixture until combined. Place 1 teaspoon of batter into each of the prepared cupcake cups. Sprinkle each cup with a little sugar. Bake in the preheated oven until golden, about 10 minutes. Remove from the oven and indent each cup using a teaspoon-sized measuring spoon. Let cool 10 minutes. While cookie cups cool, beat cream cheese, 1/4 cup plus 2 tablespoons sugar, and egg together using an electric mixer in a mixing bowl until smooth. Place a little more than 1 teaspoon of filling into each cookie cup. Sprinkle with sugar. Bake in the preheated oven until filling sets, 10 to 15 minutes more. Let cool completely before serving.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 10 mins
Yields: 18 cookie cups

Calories: 175.7
Fat: 10.1 g
Saturated fat: 6.2 g
Carbohydrates: 18.8 g
Sugars: 9.8 g
Dietary fiber: 0.3 g
Protein: 2.9 g
Cholesterol: 47.9 mg
Sodium: 144.5 mg
Dora's Rich French Onion Soup


Ingredients:
yellow onions, margarine, garlic, Worcestershire sauce, salt, all-purpose flour, white sugar, beef broth, water, monterey jack cheese, cheddar cheese

Directions:
Chop onions into thin strips and add to melted margarine in a large pot.  Add garlic and cook onions, stirring occasionally until softened.
Add some salt to onions.
Add Bovril and Worcestershire sauce and continue cooking onions over low heat for 30 minutes m minimum, stirring occasionally.
With a fork, blend flour and sugar together then add to onions, stirring the whole time.
Cook onions with flour and sugar for 2-3 minutes.
If using beef broth add with water and simmer soup partially covered for an additional 30 minutes minimum.
Add additional salt to taste.
Preheat oven to 400°F
Ladle soup into oven safe bowl.  Float slice(s] of bread on the soup and layer cheese over top.
Bake on a cookie sheet until cheese melts and starts to brown.
Peanut Biscuits


Ingredients:
butter, brown sugar, egg, unsalted peanuts, self raising flour

Directions:
Cream butter and sugar until thick and pale.
Stir in egg, then sifted flour a little at a time, then nuts. *see intro*.
Stir to combine.
Place rounded teaspoonfuls onto a lightly greased baking tray and press with fork to flatten.
Cook 350F/180C for 20 minutes until golden brown.
(I bake mine in a fan oven at 160C for 12 minutes and 30 seconds exactly! - and they come out perfect every time.].
Garlic Crouton Cups With Pesto Caesar and Parmesan Crisps


Ingredients:
olive oil, olive oil flavored cooking spray, dried basil, fresh ground black pepper, pine nuts, olive oil, fresh lemon juice, garlic cloves, anchovy paste, parmesan cheese, pesto sauce, parmesan cheese

Directions:
Heat oven to 350 degrees F. Spray 12 muffin cups with cooking spray.
Brush or spray each slice of bread lightly with olive oil. Combine  garlic salt and dried basil. Sprinkle mixture over both sides of the  bread. Season each with pepper.
Flatten bread slightly with rolling pin. Gently press each slice into a muffin cup, allowing edges to hang over cup.
Bake 10 minutes or until golden brown and crisp. Remove from oven; cool.
For the Pesto Caesar Salad Dressing: Whisk together all ingredients until blended.  Toss with DOLE Hearts of Romaine.  Makes about 3/4 cup.
Toss lettuce with dressing; spoon into Garlic Crouton Cups.
For the Parmesan Crisps: Heat oven to 350 degrees F Line a baking sheet with parchment paper. Mound Parmesan in 1/2  teaspoonfuls on the prepared sheet. Bake 5-6 minutes or until golden brown and crisp. Let cool 1 minute.
Garnish with toasted pine nuts and a Parmesan Crisp. Serve immediately.
Indian Creamed Spinach - Palak Not Paneer


Ingredients:
fresh spinach, shallot, garlic cloves, butter, white pepper, black pepper, fenugreek leaves, turmeric, curry powder, nutmeg, parmesan cheese, gruyere cheese

Directions:
Boil about a quart of water and add salt liberally. Once the water comes to a rolling boil, add the spinach and reduce heat to medium . Cook for 8 minutes, then drain and set aside. Chop when cooled.
In a medium saucepan, add 1 tablespoon butter or ghee. Sautee shallots and garlic until soft, about 5 minutes.
Add the spinach and cook for two minutes or until the juices release. Then add the spices and the rest of the butter and stir, allowing about 30 seconds to a minute for them to begin releasing their flavor into the mixture. Add the cream and raise the heat, continuing to stir. Reduce the liquid to half so the mixture has a creamy rather than soupy consistency.
Allow to cool, pour into bowls and sprinkle with the cheese. Then enjoy. Or just throw it in the trash or see if your dog will eat it.
Sous Vide Flan
Category: desserts
By registerednerd

With a sous vide, you can cook flan in individual jars for a simple, custardy dessert that's perfect for company and so easy to clean up.

Ingredients:
¾ cup white sugar
8  4-ounce Mason® jars with lids and rings
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
3  eggs
1 tablespoon vanilla extract

Directions:
Place a sous vide cooker inside a large heat-proof container filled with water. Preheat the water bath to 179 degrees F (82 degrees C). Melt sugar in a small saucepan over medium heat until browned, about 5 minutes. Pour hot melted sugar into eight 4 ounce Mason jars, enough to cover the bottom of each. Mix sweetened condensed milk, evaporated milk, eggs, and vanilla extract together in a separate bowl. Add to the jars; seal. Place jars in the water bath and set timer for 1 hour. Remove jars from the water bath. Let flan cool until safe to handle, about 20 minutes. Unseal jars and run a small rubber spatula around the sides of the flan. Top each flan with a plate;invert and gently shake to release.

Prep time: 10 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 35 mins
Yields: 8 jars

Calories: 324.7
Fat: 9.7 g
Saturated fat: 5.4 g
Carbohydrates: 50.5 g
Sugars: 50.5 g
Protein: 9.5 g
Cholesterol: 100.1 mg
Sodium: 138.7 mg
Ultimate Caramel Popcorn


Ingredients:
salted butter, granulated sugar, brown sugar, light corn syrup, molasses, vanilla extract, baking soda

Directions:
Set your oven to 200 degrees.  Spray a large cookie sheet with non-stick cooking spray, and set aside.  Also spray a large (very large works best] metal or ceramic mixing bowl with non-stick cooking spray.
Pour the popcorn into the mixing bowl you just sprayed, and put it in the oven to warm.  Warming the bowl and the popcorn up beforehand helps with getting an even coating with the caramel when stirring it into the popcorn later.
Melt the butter in a saucepan over medium heat.  Stir in the molasses, corn syrup, brown sugar, and granulated sugar.  Once the mixture starts bubbling, set a timer and let it cook for 4 minutes, stirring occassionally.
Once the 4 minutes is up, remove from heat and stir in the vanilla and baking soda.  The mixture will foam and lighten up.  Stir until blended.
Pull the mixing bowl with the popcorn out of the oven.  Slowly stir the caramel into the popcorn.  I  find a rubber spatula works best for this.  Carefully keep stirring until the popcorn is evenly coated.  Do be careful, the caramel is really hot!  At this point, you can stir in any add-ins you might like, sprinkles, nuts, etc.
Pour onto the greased cookie sheet and spread out evenly.  Bake for 1 hour at 200 degrees, carefully stirring every 15 minutes.
Once done, pour back into a large mixing bowl.  The caramel popcorn will still be stightly tacky.  Stir the caramel corn for about 5 minutes or so while it cools, to break up large clumps.
Chipotle Mayonnaise


Ingredients:
fresh garlic cloves, chipotle peppers, green onions, lime, juice of, honey, mayonnaise, salt, pepper

Directions:
"Place all ingredients into bowl of food processor. Process until smooth and well blended. Keep refrigerated."
Caribbean Pasta with Shrimp
Category: world-cuisine
By LIEBELUNE

A sweet, tangy, spicy shrimp dish. You can prepare the sauces ahead of time and refrigerate.

Ingredients:
4 cloves garlic, minced
¼ cup minced shallots
1 tablespoon minced fresh ginger root
3 tablespoons olive oil
1  green bell pepper, seeded and chopped
1 ½ cups tomato - peeled, seeded and chopped
2 teaspoons curry powder
½ teaspoon whole allspice berries
½ cup chicken stock
¼ cup brandy-based orange liqueur (such as Grand Marnier®)
2 tablespoons soy sauce
1 tablespoon brown sugar
2 teaspoons cornstarch
2 tablespoons chile paste
8 ounces rotini pasta
1 ½ pounds medium shrimp - peeled and deveined
½ cup fresh cilantro, chopped

Directions:
In a small bowl, combine garlic, shallots, ginger and oil.  In another small bowl, combine green pepper, tomato, curry powder, allspice, chicken stock, Grand Marnier, soy sauce, brown sugar, cornstarch, and chile paste. Cover and refrigerate both until ready to use. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat a large saute pan over high. When hot, add garlic-oil mixture. Saute until garlic begins to sizzle but has not browned. Stir the tomato mixture, then pour into the saute pan. Bring to a rapid boil and cook until it begins to thicken, about 3 minutes. Stir in the shrimp, and toss until they become pink, about 2 minutes. Immediately add the pasta. Stir and toss until well combined and pasta is heated through.  Taste and adjust seasonings, especially salt. Transfer to a heated platter and sprinkle on the cilantro. Serve at once.

Prep time: 40 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 4 servings

Calories: 482.2
Fat: 14.9 g
Saturated fat: 2.7 g
Carbohydrates: 42.6 g
Sugars: 13.7 g
Dietary fiber: 2.8 g
Protein: 39.9 g
Cholesterol: 258.8 mg
Sodium: 785.4 mg
Khachapuri (Georgian Cheese Bread)
Category: bread
By Chef John

With a cheese-stuffed crust and an egg baked into the center, this boat-shaped Georgian bread is so fun and versatile, there's only a matter of time before it's delivered to every home for pizza night and ordered from every brunch menu the morning after. They take a little finesse but the payoff is well worth it; after all, what more could you want other than cheesy, soft-while-chewy bread dipped in its own bed of runny egg yolk and molten cheese?

Ingredients:
½ cup warm milk
⅓ cup warm water
1 ½ teaspoons white sugar
1 (.25 ounce) package active dry yeast
2 teaspoons olive oil
2 ¼ cups all-purpose flour, divided
1 ½ teaspoons kosher salt
4 ounces Monterey Jack cheese, shredded
4 ounces low-moisture mozzarella cheese, shredded
8 ounces feta cheese, crumbled
2 large eggs
1 tablespoon butter, cut into 4 pats
sea salt to taste
1 pinch cayenne pepper, or to taste  (Optional)

Directions:
Combine milk, water, sugar, and yeast in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add olive oil, 2 cups flour, and salt. Mix until a sticky dough comes together. Turn dough out onto a floured surface. Knead for about 3 minutes, adding in remaining flour as needed, until dough is very soft but still workable. Form into a ball and place in a lightly oiled bowl. Cover and let rise in a warm spot until doubled in volume, 1 to 1 1/2 hours. Preheat the oven to 475 degrees F (245 degrees C). Combine Monterey Jack, mozzarella, and feta cheeses in a bowl. Toss together and refrigerate until needed. Punch down dough and turn out onto a floured surface. Flatten slightly and cut in half. Dust a large sheet of parchment paper with flour. Place 1 dough half on top and roll out into a square about 1/8- to 1/4-inch thick, stretching out the corners as needed. Arrange 1/4 of the cheese in 2 rows, 1 to 2 inches from the longest sides. Roll sides up tightly over the cheese, forming a canoe shape around the dough. Pinch and twist ends to seal. Cut off excess parchment around the dough; lift dough onto a baking sheet. Repeat shaping and stuffing the other dough half. Fill the canoe with the remaining cheese mixture. Bake in the preheated oven for 15 minutes. Form a well in the center of each khachapuri using a spoon; crack an egg inside each well. Return to oven and bake until eggs are mostly set, 3 to 4 minutes. Place 2 pats of butter over each filling and sprinkle salt and cayenne on top. Plate khachapuri; tear off one end and use it to stir the butter into the egg.

Prep time: 30 mins
Cook time: 20 mins
Total time: 1 hr 55 mins
Yields: 2 khachapuri

Calories: 692.2
Fat: 34.3 g
Saturated fat: 20.2 g
Carbohydrates: 60.8 g
Sugars: 6.2 g
Dietary fiber: 2.3 g
Protein: 34 g
Cholesterol: 196.9 mg
Sodium: 1983.2 mg
Candied Citrus Peel


Ingredients:
grapefruits, lemons, sugar, water

Directions:
With a paring knife slice off the ends of the grapefruits, oranges, or lemons. Following the curve of the fruit, cut away the outermost peel, leaving most of the white pith on the fruit. Slice peel lenthwise into 1/4 inch strips.
In a medium pot of boiling water, boil peel until tender, about 10 minutes. With a slotted spoon transfer peel to a cooling rack set over a baking sheet, spread peel into a single layer to dry slightly, about 15 minutes.
In a medium saucepan bring sugar and water to a boil, stirring to dissolve sugar. Add peel and boil until peel turns traslucent and syrup thickens, 8 to 10 minutes. With a slotted spoon transfer peel back to cooling rack, seperating the pieces as needed.
Let peel dry for 1 hour. Toss peels in additional sugar to coat. Store peel in an airtight container for up to 3 weeks.
Venison Enchiladas


Ingredients:
cheese, cheese, monterey jack pepper cheese, flour tortillas, salsa, cayenne pepper, ground cumin, onion powder

Directions:
Brown venison.
add all the spices to browned venison and blend in.
preheat oven to 350.
pour in 8 ounces of salsa in oven safe 13 x 9 inch pan.
Spoon venison mixture, evenly divided, into each of the tortillas and roll up.
Place rolled tortillas, seam side down in pan.
cover with cheeses.
bake on 350 for 15 minutes (until cheese is thoroughly melted].
add guacamole or sour cream after baking if desired.