xiaoxl/recipe_data huggingface dataset:
Tortilla Rollups IV
Category: appetizers-and-snacks
By DOREENB

These rollups are always a HUGE hit with the kids as well as the adults. A creamy, cheesy salsa mixture provides the filling. They are easy to make and may be prepared in advance.

Ingredients:
1 (8 ounce) package cream cheese, softened
1 cup sour cream
1 (1 ounce) package dry fiesta-style ranch dressing mix
1 cup chunky salsa
1 ½ cups shredded Cheddar cheese
10 (10 inch) flour tortillas

Directions:
In a medium bowl, mix the cream cheese, sour cream, fiesta-style ranch dressing mix, chunky salsa and Cheddar cheese. Spread even amounts of the mixture onto the tortillas. Roll tortillas and chill in the refrigerator until ready to serve. To serve, slice the chilled, rolled tortillas into 3/4 inch slices and arrange on a large serving platter.

Prep time: 15 mins
Total time: 15 mins
Yields: 10 rollups

Calories: 173.7
Fat: 9.5 g
Saturated fat: 5.1 g
Carbohydrates: 16.7 g
Sugars: 0.9 g
Dietary fiber: 1.1 g
Protein: 5.2 g
Cholesterol: 21 mg
Sodium: 397.2 mg
Orange Streusel Muffins


Ingredients:
egg, sugar, biscuit mix, orange marmalade, pecans, sugar, cinnamon, butter, margarine, flour, nutmeg

Directions:
Combine egg, oil, sugar and orange juice.
Add biscuit mix, stir until moist.
Fold in marmalade and pecans.
By hand, beat 30 seconds.
Fill greased muffin tins 2/3 full.
Mix together topping ingredients and sprinkle on top of muffins.
Bake at 375° for 15-20 minutes or until toothpick inserted in center comes out clean.
Variations: Substitute any kind of marmalade, preserves or jelly for the orange marmalade.
If desired, bake in mini muffin tins, but reduce cook time by half.
Green Lemonade


Ingredients:
kale, cucumber, lemon, granny smith apple

Directions:
Juice all ingredients., Place green lemonade in glasses., Serve.
Decadent Triple Layer Mud Pie


Ingredients:
sweetened condensed milk, Planters pecans, milk, Jell-O chocolate pudding and pie filling, Cool Whip Topping

Directions:
Mix chocolate and sweetened condensed milk until well blended.
Pour into crust; sprinkle with pecans.
Press pecans lightly into chocolate mixture.
Refrigerate 10 minutes.
Pour milk into large bowl.
Add pudding mixes.
Beat with wire whisk 1 minute.
(Mixture will be thick.] Spoon 1-1/2 cups of the pudding over chocolate in crust.
Gently stir 1/2 of the whipped topping into remaining pudding.
Spread over pudding in crust; top with remaining whipped topping.
Refrigerate 3 hours.
Store leftover pie in refrigerator.
Chicken Breasts Cilantro


Ingredients:
lime juice, honey, boneless skinless chicken breast halves, tortilla chips, salsa, fresh cilantro, monterey jack cheese

Directions:
Combine lime juice, oil, and honey in shallow dish., Dip chicken in lime mix., Coat chicken with tortilla crumbs., Place in ungreased 11x7 baking dish., Bake, uncovered at 350* for 25 minutes., Mix salsa and cilantro., Pour over chicken., Sprinkle with cheese., Bake for 6 minutes more.
Ghirardelli Double Chocolate Muffins
Category: trusted-brands-recipes-and-tips
By Ghirardelli

These double chocolate muffins packed with chocolaty goodness are sure to satisfy your sweet craving.

Ingredients:
Cooking spray
2 cups all-purpose flour
1 cup Ghirardelli 100% Dutch-Process Cocoa
2 ½ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
2  eggs
1  egg yolk
1 ½ cups granulated sugar
½ cup vegetable oil
1 ½ cups sour cream
1 tablespoon vanilla extract
1 (11 ounce) package Ghirardelli Grand Semi-Sweet Chips, divided
Coarse sugar, for tops

Directions:
Preheat oven to 350 degrees F. Grease a muffin tin with cooking spray, wiping off any excess on the top of the tin. In a bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the whisk attachment, begin beating the eggs and yolk on medium-high speed. Slowly stream in the sugar while beating and continue to beat until mixture is pale and thickened and ribbons down from the beater when lifted. Scrape down sides of the bowl and beater as needed. Beat in the oil until fully incorporated. Scrape down bowl and beater and beat in sour cream and vanilla until evenly incorporated. Add the dry ingredients to the wet and fold in until only a few visible streaks remain. Add 8 1/2 ounces of the chocolate chips and fold in just until all ingredients are evenly incorporated. Spoon the batter into prepared muffin cups, smoothing the tops if needed but keeping the scoops mounded. Top each with some of the remaining chocolate and sprinkle with the coarse sugar. Bake muffins in preheated oven until a toothpick inserted into the center of one comes out free of wet batter (it may come out with melted chocolate), 18 to 20 minutes. Cool muffins in pan for about 15 minutes before transferring to a wire rack to cool completely. Store muffins in an airtight container at room temperature, or in the refrigerator to keep for more than a few days.

Prep time: 25 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 12 muffins

Calories: 479
Fat: 24.8 g
Saturated fat: 9.7 g
Carbohydrates: 63.6 g
Sugars: 26.3 g
Dietary fiber: 3.2 g
Protein: 5.5 g
Cholesterol: 57 mg
Sodium: 326.4 mg
Khubz (Bahrain)


Ingredients:
dry active yeast, water, sugar, bread flour, salt

Directions:
Dissolve the yeast and the sugar in about a half cup of the lukewarm water. Let stand until frothy.
Sift the flour together with the salt and add the yeast mixture. Knead by hand until the dough is soft, adding water as necessary. Add the oil and keep kneading until the dough becomes elastic and is no longer sticky, which should take about 15 minutes.
Now form the dough into a ball and rub all over with a little bit of olive oil, to prevent it from drying out. Cover with a damp cloth and let rise in a warm place until the dough has doubled in size, about 1 to 1 1/2 hours.
Punch down and knead for another five minutes or so. Now break the dough into tennis-ball sized portions. Turn out onto a lightly floured surface and roll flat, until each ball is about a quarter inch thick. Dust with flour and transfer to a lightly floured surface, leaving a few inches between each one to allow for rising. Let rise for another 30 to 60 minutes.
Oil two large baking sheets. Preheat your oven to 500 degrees. About 10 minutes into the preheating, put the sheets in the oven. Leave them there for another 10 minutes.
Now open your oven and quickly transfer the dough balls onto the baking sheets.
Bake for 6 to 10 minutes. When the breads are lightly browned, take them out. Let cool.
Each piece should have formed a pocket while baking.
Stew Beans (Belize)


Ingredients:
dried red kidney beans, water, onion, garlic cloves, bay leaf, ground cumin, whole cumin seed, dried oregano, fresh ground black pepper, salt, coconut oil

Directions:
Soak the beans in water overnight.
The next afternoon, add some more water to the pot so that the water is about two inches above the beans (don't drain them]. Put the pot on the stove and bring to a boil. Cover, reduce heat and simmer for a few hours, checking every 20 minutes or so until the beans are about the same firmness as al dente pasta.
Add the onion, garlic, and all the spices except for the salt. Continue to cook until the beans have the same firmness as you'd find in canned beans.
Add the salt and the coconut oil.
Chocolate Zucchini Muffins


Ingredients:
eggs, zucchini, flour, buttermilk, sugar, pecans, baking powder, cinnamon, clove, allspice

Directions:
Preheat oven to 350.
Grease and flour or line* 12 wells in a muffin tin. Set aside.
In a large bowl, mix together the eggs, oil and buttermilk. Add in all of the dry ingredients, including spices. Mix thoroughly. Stir in pecans and zucchini.
Fill the prepared wells about 3/4 of the way.
Bake 30-40 minutes or until a toothpick inserted into the center of the center muffin comes out mostly clean.
Ospidillo Cafe Hot Dog Chili Sauce No. 13


Ingredients:
sausage, onions, green bell pepper, chicken broth, chili sauce, tomato paste, ketchup, bay leaves, garlic cloves, prepared mustard, dried ancho chile powder, dried sweet basil leaves, Worcestershire sauce, cider vinegar, black pepper, garlic powder, ground cumin, dried oregano, kosher salt, ground cinnamon, Tabasco sauce

Directions:
Using about three cups of water in a small pan, boil the sausage for a few minutes until it is broken up. Drain, using a colander, and put the sausage and the 1 Tablespoon of Italian Seasoning into a food processor and pulse it until it is of a fine consistency.
Combine all ingredients, including the sausage, into a large cooking pot on medium heat and bring to a boil. (If you can't find Dale's Steak Seasoning, use 2 teaspoons of soy and one additional teaspoon of Worcestershire sauce]. Once it boils, reduce the heat to low and allow it to simmer, covered, for two hours, stirring often.
At the end of the 2 hours, remove the bay leaves and any pieces of garlic you can find, and serve over hot dogs or footers with mustard and finely diced onions.
Broiled Salmon Fillets With Butter & Herbs


Ingredients:
fresh parsley, salmon fillets, fresh dill, fresh chives, unsalted butter, coarse salt, fresh ground white pepper, lemon wedge

Directions:
Set an oven rack in the top position, slide in a cast-iron griddle, and turn on the broiler. Let the griddle heat for 15 minutes.
Meanwhile, For the herb mix: toss the parsley, dill, and chives together in a small bowl.
Pour the butter into a soup dish. Dip each piece of fish into the butter to coat it on both sides, then lay the fish down on a work surface and season with salt and white pepper. Divide the herb mix among the 4 fillets, sprinkling it evenly. Sprinkle each fillet with about 1 teaspoon bread crumbs and pat the coating onto the fish. Drizzle each fillet with a little butter.
Set the fillets skin side down on the griddle. You'll hear an immediate and very satisfying sizzle. Broil the fish for about 3 minutes, until the crumbs are toasty and caramelized.
Shave fresh lemon zest over the top and serve with lemon wedges on the side.
Pumpkin Squares With Browned Butter Frosting


Ingredients:
eggs, sugar, brown sugar, canned pumpkin, flour, salt, baking powder, cinnamon, baking soda, ground nutmeg, raisins, walnuts, margarine, powdered sugar, vanilla, hot water

Directions:
Pumpkin Squares:
Preheat oven to 350 degrees. Lightly grease a 9 inch square pan.
Beat together eggs, sugars, oil and pumpkin.
In a separate bowl, mix together flour, baking powder, cinnamon, baking soda, salt, and nutmeg. Add to egg mixture and stir well.
Mix in raisins and nuts, and pour into pan.
Bake 55 minutes or until lightly browned and a toothpick inserted in the center comes out clean. *Should be a cake consistency* Cool and spread with Browned Butter Frosting. Cut into bars and enjoy!
***I updated this recipe after the first comment about it, I had made a typo on the baking time and occasionally it takes even longer to bake than that, just do the toothpick test to gauge the doneness, sorry about the confusion!***.
Browned Butter Frosting:
Melt margarine over low heat until light brown.
In a large bowl, stir together powdered sugar, vanilla and margarine. Gradually add hot water, stirring until frosting is smooth enough to spread.
Pork Chops Smothered in Onion Gravy
Category: main-dish
By Lolita Contreras Murrah

This recipe calls for 4 pork chops because that's about what you can fit into a standard frying pan, though I've squeezed 6 smaller chops in before. I recommend you double the recipe because my husband eats them two at a time. Serve the smothered pork chops over cooked rice with your favorite vegetable side dish and cornbread.

Ingredients:
2 teaspoons seasoned salt
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon paprika
4  pork chops, 3/4-inch thick, or more to taste
½ cup self-rising flour
¼ cup vegetable oil
1  yellow onion, thinly sliced
1 cup sliced fresh mushrooms, or more to taste
1 teaspoon water, or as needed  (Optional)
2 cups water  (Optional)

Directions:
Mix seasoned salt, garlic powder, black pepper, and paprika together in a bowl; rub about 3/4 teaspoon spice mixture onto each pork chop. Thoroughly coat each pork chop with flour, saving remaining seasoning and flour for the gravy. Heat vegetable oil in a heavy skillet over medium-high heat; cook pork chops in the hot oil until browned, about 3 minutes per side. Transfer pork chops to a plate, retaining drippings in the pan. Cover pork chops with paper towels. Cook and stir onion in the drippings in the heavy skillet over medium heat until browned, 5 to 10 minutes. Add mushrooms, remaining flour, remaining spice mixture, and about 1 teaspoon water if needed to moisten; cook and stir until onion is golden brown, about 5 minutes. Stir 2 cups water into onion-mushroom mixture until gravy is smooth; bring to a boil. Place pork chops in the gravy, reduce heat, cover skillet, and simmer until pork chops are tender, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

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

Calories: 419.8
Fat: 26 g
Saturated fat: 6.5 g
Carbohydrates: 19.7 g
Sugars: 3.1 g
Dietary fiber: 2.1 g
Protein: 26.6 g
Cholesterol: 63 mg
Sodium: 709.1 mg
Classic Polish Dill Pickle Soup


Ingredients:
dill pickles, pickle juice, water, ketchup

Directions:
Place stock in a 5- to 6-quart soup pot.
Add pork, reserved bones, pickles and pickle juice.
Bring to a boil, turn the heat down to a simmer and cook for 30 minutes or until pork is barely tender when tested with a fork.
Remove bones.
Add potatoes and ketchup.
Bring back to a boil, then turn the heat down to a simmer and cook an additional 20 minutes or until potatoes are tender. Adjust seasonings.
Ladle into warm bowls and serve with rye brea if you wish.
Italian Sausage Deep Dish Pizza


Ingredients:
green bell pepper, olive oil, black olives, butter, yellow cornmeal, provolone cheese, mozzarella cheese, parmesan cheese

Directions:
Cook sausage links according to package directions; drain, cut into ¼-inch slices and set aside.
In a skillet, sauté green pepper slices in 1 tablespoon of olive oil over medium-high heat until lightly browned.
Remove peppers and set aside.
In the same skillet, add remaining olive oil; sauté mushrooms over medium-high heat until lightly browned.
Position oven rack in the lower third of the oven and preheat to 400ºF.
Butter the bottom and sides of two 9-inch round baking pans.
Sprinkle 2 teaspoons of cornmeal in the interior of each pan.
Remove bread dough from tubes, unroll and press one tube of dough up sides and over the bottom of each prepared pan.
Arrange 3 slices of provolone over dough, followed by 1 ½ cups of mozzarella and ¼ cup of Parmesan into each pan.
Spread ¾ cup of pizza sauce over cheese layer.
Top each pizza with half of the green peppers, mushrooms, olives and sausage slices.
Bake at 400ºF for 30-35 minutes or until crusts are golden brown.
Remove from oven and let rest for 5 minutes.
Cut into wedges.
Serve.
Gluten Free Banana Muffins With a Bit of Yum


Ingredients:
butter, sugar, eggs, bananas, apples, honey, all-purpose flour, oats, baking powder, baking soda, salt, walnut pieces, pecan pieces

Directions:
In a medium mixing bowl, combine softened or melted butter (I use smart Balance] and sugar.
Add eggs, fruit and honey; mix well.
Combine dry ingredients in a a small mixing bowl, then and add to the wet ingredients along with the nut meats.  Stir just until moistened.
Butter muffin pan and evenly distribute to make 12-16 muffind.  My pan is mad of deep squares which makes 12 perfectly.
Bake at 350 degrees for 28 minutes or until golden brown. You may need to check on them periodically over the last 10 minutes the first time in case your oven cooks differently than mine.
Move to a wire rack to tempt everyone about the house.
Heavenly Quinoa With Asparagus (Gluten-Free and Vegan)


Ingredients:
quinoa, vegetable broth, water, garlic cloves, onion, olive oil, asparagus, paprika, turmeric, basil, red pepper flakes, salt, spinach

Directions:
Saute 3 cloves of garlic with onion in olive oil in small deep pan until fragrant.
Add red bell pepper and red pepper flakes briefly.
Add quinoa and cover with broth.
Add lots of paprika and turmeric, to taste, with a big pinch of dried basil and salt.
Cover and let simmer ~ 25 minutes.
While quinoa cooks, rinse asparagus and break off the woody ends where they snap naturally.
In separate frying pan, heat oil and begin to saute asparagus.
About a minute before asparagus reaches desired doneness, add remaining garlic, finishing with it mostly raw (Flash-heat spinach here].
Serve asparagus cut on top of quinoa and enjoy!
New Zealand Kiwi Salsa


Ingredients:
kiwi fruits, pomegranate seeds, avocado, green onion, fresh cilantro, olive oil

Directions:
Place the kiwifruit, pomegranate seeds, avocado, green onion and olive oil in a medium sized bowl.
Starting with just a teaspoon of chopped jalapeño, gently fold in and add more to your desired level of heat. Add cilantro. Add salt and pepper to taste.
Makes about 1 1/2 cups.
Air Fryer Roasted Bananas
Category: desserts
By Yoly

Roasted bananas are great over ice cream, sprinkled with cinnamon-sugar, in a smoothie, or straight out of the air fryer. Made with only 2 ingredients and ready in less than 10 minutes.

Ingredients:
1  banana, sliced into 1/8-inch thick diagonals
avocado oil cooking spray

Directions:
Line air fryer basket with parchment paper. Preheat an air fryer to 375 degrees F (190 degrees C). Place banana slices into the basket, making sure that they are not touching; cook in batches if necessary. Mist  banana slices with avocado oil. Cook in the air fryer for 5 minuets. Remove basket and flip banana slices carefully (they will be soft). Cook until banana slices are browning and caramelized, an additional 2 to 3 minutes. Carefully remove from basket.

Prep time: 2 mins
Cook time: 7 mins
Total time: 9 mins
Yields: 1 serving

Calories: 107.4
Fat: 0.7 g
Saturated fat: 0.1 g
Carbohydrates: 27 g
Sugars: 14.4 g
Dietary fiber: 3.1 g
Protein: 1.3 g
Sodium: 1.2 mg
HOMEMADE TIa MARIA


Ingredients:
instant coffee, boiling water, granulated sugar, distilled water, vanilla extract

Directions:
In a measuring cup, add instant coffee and boiling water; stir until granules are dissolved and set aside.
In a saucepan over medium heat, add sugar and cold water; stir until sugar is dissolved. Remove from the heat and let it sit for 15 minutes or until it gets to room temperature.
Add vanilla, coffee and alcohol to sugar mixture; stir very well and transfer to a liqueur decanter. Let it rest for 3 to 4 weeks before serving. Yields 6 cups.
Quick and Easy French Toast for Two


Ingredients:
egg, milk, brown sugar, cinnamon, nutmeg, coconut oil, powdered sugar, banana, strawberry

Directions:
In a large shallow bowl, whisk the egg and milk until slightly frothy.
Mix in the brown sugar, then follow with the cinnamon and nutmeg.
Place a piece of bread into the mixture and allow it to soak on each side. While the bread is soaking, heat the oil in a nonstick pan.
After 30 seconds on each side in the egg mixture, place the bread into the pan and cook evenly on both sides, until golden to dark brown on each side and the egg mixture does not run from the toast when pressed.
Repeat steps 3-4 for all your slices of bread or until the mixture runs out.
If desired, serve your French Toast warm and cut into trangles with the maple syrup, powered sugar, and fruit. Enjoy!
Linguine With Mushroom Sage Sauce


Ingredients:
linguine, fresh mushrooms, garlic cloves, unsalted butter, fresh sage, extra virgin olive oil, fresh parmesan cheese

Directions:
Cook the linguine according to package directions.
Meanwhile, in a large skillet, melt the butter over medium high heat.  Add the mushrooms and cook until softened and browned, about 10 minutes.  Add the garlic and saute 2 minutes more.  Add the sage and saute 2 minutes more.  Add salt and fresh ground black pepper to taste, stir, and remove from heat.
Drain the cooked pasta and pour into a large pasta bowl.  Add the 2 tablespoons of olive oil and toss.  Add the mushroom mixture and toss again.  Season with more salt and pepper if needed.  Top with the grated parmesan cheese and offer more to pass at the table.  Serve immediately.
Tamari Almond Green Beans


Ingredients:
green beans, onion, garlic, butter, tamari soy sauce

Directions:
Saute the onions& garlic in the butter for 5 minutes., Add almonds, mix and continue cooking for 2 minutes., Add cooked beans& Tamari sauce., Mix well and continue cooking until the beans are heated through., Serve hot.
Mississippi Spice Mini Muffins


Ingredients:
sugar, eggs, unsweetened applesauce, ground cinnamon, ground allspice, ground cloves, salt, baking soda, flour, powdered sugar

Directions:
Cream butter flavored crisco& sugar; add eggs one at a time and mix.
Mix in applesauce& spices.
Stir in dry ingredients, mix well.
Bake in a preheated 350 degree oven for 8-10 minutes in a greased mini muffin pan.
Let cool for 5 minutes, then remove from the pan.
Sprinkle with powder sugar.
Sauteed Mushrooms


Ingredients:
fresh mushrooms, garlic, olive oil, miso, parsley

Directions:
Put mushrooms, garlic, and olive oil in large skillet over medium flame., Sauté until mushrooms begin to turn soft., Add miso and sauté 4-5 minutes longer., Stir in parsley and remove from heat., Serve hot or cold.
Chipotle and Roasted Corn Salsa
Category: appetizers-and-snacks
By sarahsbleucheese

My family loves this salsa. especially in a bowl with cilantro rice, chicken, sour cream, and cheese. The chipotle is the secret ingredient!

Ingredients:
cooking spray
2 cups frozen corn
2  vine-ripened tomatoes, cut into 1/2 inch pieces
1 small red onion, diced
¾ cup diced red bell pepper
2   jalapeno peppers - seeds removed and reserved, flesh minced
2 teaspoons finely chopped canned chipotle pepper
4 tablespoons fresh lime juice
1 tablespoon olive oil
¼ cup chopped fresh cilantro
salt to taste

Directions:
Spray a large skillet with non-stick cooking spray, and place over medium-high heat. Add corn to hot skillet. Cook, stirring occasionally, until browned but not burned. Place in a large bowl. Stir the tomatoes, onion, bell pepper, and jalapeno peppers into the corn; sprinkle in some of the reserved jalapeno seeds. Stir in the chipotle peppers, lime juice, olive oil, and cilantro. Season with salt to taste.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 20 servings

Calories: 27.8
Fat: 0.9 g
Saturated fat: 0.1 g
Carbohydrates: 5.1 g
Sugars: 1.4 g
Dietary fiber: 0.8 g
Protein: 0.8 g
Sodium: 4.5 mg
Chicken Baked Ziti


Ingredients:
ziti pasta, mozzarella cheese

Directions:
Preheat oven to 350°F.
Boil pasta until cooked all the way through.
Drain, and pour into a 13x9-inch baking dish.
Cut chicken strips into bite size pieces.
Add to pasta.
Pour sauce and half of the cheese over the pasta.
Stir until well mixed.
Sprinkle remaining cheese over the top, and bake for 25-30 minutes until cheese starts to brown.
Salmon Sour Cream Turnovers (Pasties)


Ingredients:
flour, salmon, celery, bell pepper, milk

Directions:
Preheat oven to 375.  Let piecrusts stand at room temperature for 15 minutes as directed on package.
Meanwhile, mix sour cream dip and flour.  Fold in salmon, celery and bell pepper.
Unroll crusts.  Spread half of the salmon mixture onto one half of each piecrust, spreading to within 1 inch of the edges.  Moisten edges with water.  Carefully lift and fold them in half over filling; turn edges under.  Seal edges with the tines of a fork.  (Personally, I like to crimp but to each their own.]  Cut slits in tops of them to allow steam to escape.  Brush with milk and put them on a large baking sheet.
Bake for 25 - 30 minutes until golden.  Let stand 5 minutes before removing from sheet.