xiaoxl/recipe_data huggingface dataset:
Red Enchilada Sauce
Category: side-dish
By sal

This is a rich, flavorful red enchilada sauce. Pour over your favorite enchiladas and you're all set.

Ingredients:
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon minced onion
½ teaspoon dried oregano
2 ½ teaspoons chili powder
½ teaspoon dried basil
⅛ teaspoon ground black pepper
⅛ teaspoon salt
¼ teaspoon ground cumin
1 teaspoon dried parsley
¼ cup salsa
1 (6 ounce) can tomato sauce
1 ½ cups water

Directions:
Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce. Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 3 cups

Calories: 27.2
Fat: 1.9 g
Saturated fat: 0.3 g
Carbohydrates: 2.5 g
Sugars: 0.7 g
Dietary fiber: 0.7 g
Protein: 0.7 g
Sodium: 191.6 mg
Tikka Masala Chicken & Capsicum Wraps


Ingredients:
onion, chicken breasts, red capsicums, masala, cooked basmati rice

Directions:
Heat oil & saute onion for 2 minutes.
Add chicken and saute for approx 5 mins, add capsicum and saute until chicken is cooked through.
Add simmer sauce and rice and heat through.
Warm 6 wraps & fill with chicken filling.
Salt Rising Bread
Category: bread
By Valarie

THIS IS NOT AN EASY BREAD TO MAKE! It is tricky, but worth the effort for one who loves that very different, pungent smell of salt-rising bread. The cornmeal used for the starter must contain the inner germ of the corn and a constant warm temperature must be maintained.

Ingredients:
1 cup milk
½ cup cornmeal
1 tablespoon white sugar
1 teaspoon salt
2 cups warm water (110 degrees F/45 degrees C)
2 cups all-purpose flour
2 tablespoons white sugar
3 tablespoons shortening
½ teaspoon baking soda
1 tablespoon warm water (110 degrees F/45 degrees C)
6 cups all-purpose flour

Directions:
To Make Starter: Heat the milk, and stir in 1 tablespoon of the sugar, the cornmeal and 1 teaspoon of the salt. Place this in a jar in an electric skillet or crock pot with hot water in it. Maintain the temperature around 105 to 115 degrees F (40 to 47 degrees C) for 7-12 hours or until it shows fermentation. You can hear the gas escaping when it has fermented sufficiently. The bubble foam, which forms over the starter, can take as long as 24 hours. Do not go on with the bread-making until the starter responds. As the starter ferments, the unusual salt-rising smell appears. When the starter is bubbly, it is time to make the sponge. Place the starter mixture in a medium-size bowl. Stir in 2 cups of the warm water, 2 tablespoons of the sugar, the shortening and 2 cups of the all-purpose flour. Beat the sponge thoroughly. Put bowl back in the water to maintain an even 105 to 115 degrees F (40 to 47 degrees C) temperature. Cover, and let rise until light and full of bubbles. This will take 2 1/2 to 3 hours. Dissolve the baking soda in 1 tablespoon of the warm water and combine it with the sponge. Stir 5 1/4 cups of the flour into the sponge; knead in more flour as necessary. Knead the dough for 10 minutes or until smooth and manageable. Cut dough into 3 parts. Shape dough and place it in three greased 9x5x3 inch pans. Place covered pans in warm water or uncovered pans in a warm oven with a bowl of hot water, maintaining a temperature of 85 degrees F (30 degrees C). It will take approximately 5 hours for the bread to rise 2 1/2 times the original size. The bread will round to the top of the pans. Preheat the oven to 375 degrees F (190 degrees C). Bake bread at 375 degrees F (190 degrees C) for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake for an additional 20 minutes or until light golden brown. YOU CAN DRY SALT RISING CULTURE!!! Save 1/4 cup of a successful sponge and pour it  into a saucer, cover with cheesecloth and allow to dry. Store dried flakes in plastic in a cool, dry place or freeze until needed for salt rising bread. When ready to make the bread; dissolve the flakes in the new warm starter and continue with recipe. This will give a flavor boost to your bread.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 day
Yields: 3 -9x5 inch loaves

Calories: 124.1
Fat: 1.5 g
Saturated fat: 0.4 g
Carbohydrates: 23.9 g
Sugars: 1.4 g
Dietary fiber: 0.9 g
Protein: 3.2 g
Cholesterol: 0.5 mg
Sodium: 86 mg
Twice Baked Potatoes With Alouette Cheese


Ingredients:
baking potatoes, egg, nutmeg, chives, cheese, bacon, green onion

Directions:
Scrub and dry potatoes. Pierce with fork. Microwave on high for 8 to 10 minutes or until soft. Or bake at.
350° F for 1 hour or until soft.
Cut potatoes in half. Scoop out flesh into medium bowl, leaving ¼ inch around edge of potato.
Mash with fork, or mix with a hand held mixer adding the egg, nutmeg, chives and Alouette until well mixed.
Spoon back into potato shells.  Top with bacon.
Place on microwave-safe dish and microwave on high for 1 to 2 minutes or until thoroughly heated. Or place on oven-safe dish and bake 15 minutes at 350° F or until thoroughly heated.
Sprinkle with green onion.
*Look for real bacon pieces in the aisle with the salad dressings. Or you could fry 1 to 2 strips of bacon very crisp, drain and crumble.
Caramel Apple Pie II


Ingredients:
flour, rome apples, jonathan apples, lemon juice, pecan pieces

Directions:
Combine caramels and flour.
Add apples, caramel topping and lemon juice; mix thoroughly.
Pour into pie crust and top with pecans.
Bake at 375 for 40-45 minute.
(This is an open top pie, and has become as required on Thanksgiving as Pumpkin & Pecan pies] For deep dish pie, use the following: 15 caramels 1/2 cup flour (add more] 5 cup apples 1 cup caramel sauce 1 tbsp lemon juice 1/2 cup pecan pieces.
Snorkey's Dog Food!


Ingredients:
chicken, sweet potatoes, old fashioned oats, cottage cheese

Directions:
Boil chicken in a large pot until no longer pink inside.
Set chicken aside to cool down a bit.
Cut yams into fourths and boil in same water until soft.
Peel off skin and mash with a fork.
Empty out chicken water but leave 3 1/2 c in pot and return to a boil.
Add 2 cups oats and boil on medium heat for about 6 min or until water is absorbed.
Let cool.
Shred chicken in small pieces or put in a food processor and pulse until you achieve desired size.
Add 11 c chicken in a LARGE bowl and 3 c mashed yams or sweet potatoes, stir until well combined.
Add 3 c cooked oatmeal, stir until well combined, add 5 c cottage cheese, stir until well combined.
My dog is a 12lb Shitzu and I give him 1/2 c dry food & 1/4 cup homemade food in the morning and the same around dinner time.
That's 3 1/2 c homemade food a week, so I divide the food into week portions in freezer bags, that will feed him for about 5-6 weeks.
You can decide how big your portions are depending on the size of your dog.
Decadent Baked Mac and Cheese
Category: main-dish
By thedailygourmet

This is a rendition of a macaroni and cheese dish a local restaurant makes. It's so rich and decadent I only make it once per year. It's not a “dieter's friend”. You can use any pasta shape you like.

Ingredients:
2 cups penne pasta
2 tablespoons butter
½ cup heavy whipping cream
½ cup half-and-half
½ teaspoon garlic salt
1 cup shredded Gruyere cheese
1 cup shredded mozzarella cheese, divided
½ cup shredded Parmesan cheese
½ cup Oaxaca cheese, shredded
cooking spray

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Meanwhile, melt butter in a saucepan over medium heat. Stir in cream, half-and-half, and garlic salt. Add Gruyere cheese, 1/2 cup mozzarella cheese, Parmesan cheese, and Oaxaca cheese. Stir into cream until melted. Drain pasta and add to the sauce; stir to coat. Spray a casserole dish with cooking spray and pour in pasta mixture. Sprinkle with remaining 1/2 cup mozzarella cheese. Bake in the preheated oven until cheese is bubbly and slightly browned, 15 to 20 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 299.7
Fat: 20.6 g
Saturated fat: 12.5 g
Carbohydrates: 15.1 g
Sugars: 0.9 g
Dietary fiber: 0.6 g
Protein: 14.2 g
Cholesterol: 69.3 mg
Sodium: 402 mg
Fried Green Tomatoes Recipe


Ingredients:
green tomatoes, canola oil, all-purpose flour, salt

Directions:
Put the sliced tomato in a bowl with ice water; absorb for about five minutes. Pour a little canola oil in a medium skillet and put it over medium-low heat.
In a bowl combine the cornmeal with flour.
Discard the sliced tomato from ice water, one by one, and cover lightly with the cornmeal mixture; fill out the excess. Put in the hot oil.
Spiced Grapes


Ingredients:
seedless grapes, sugar, water, cinnamon stick, star anise, whole cloves, black peppercorns

Directions:
Combine all ingredients except grapes in a small saucepan and boil for two to three minutes.
Pierce each grape two to three times with a sharp skewer or toothpick.
Place grapes in a small bowl and cover with the syrup mixture.
Refrigerate for 24 to 36 hours.
Serve with cheese or nuts.
Banana Bread French Toast


Ingredients:
eggs, skim milk, flour, cinnamon, maple syrup

Directions:
Heat a griddle or skillet over medium heat.
To make the batter, put flour into a wide flat bowl.
Mix while adding milk to avoid lumps.
Mix in eggs and whisk or mix with a fork to combine.
Dip pieces of bread into egg mixture and let it soak in, flipping over to coat.
Place soaked bread onto griddle/skillet and sprinkle with cinnamon.
Cook until nicely browned, then flip over to brown the other side.
Serve with your favorite maple syrup and turkey sausage for a delicious special occasion breakfast!
Mini's Green Beans


Ingredients:
bacon, onion, fresh green beans, pepper, water

Directions:
In 5 QT stock pot, Sautee bacon., When bacon begins to brown add onion and cook till onion becomes translucent., Add green beans and cover in the bacon grease., Add water to cover., On Med high heat, add soup mix, pepper, and garlic salt., Cook for at least 30 minutes. Even if you over cook, they will be great!
Banana Nut Bread


Ingredients:
bananas, butter, eggs, flour, sugar, salt, baking soda, pecans

Directions:
Mash the bananas, beat the eggs, add melted butter and mix the together in a bowl.
Add chopped nuts to the bowl.
Sift the dry ingredients into the bowl, stir well with a fork or spatula to combine to form the batter.
Place in a buttered loaf pan, 9”x5”.
Bake 1 hour at 350°.
Mash the bananas, beat the eggs, add melted butter and mix the together in a bowl.
Add chopped nuts to the bowl.
Sift the dry ingredients into the bowl, stir well with a fork or spatula to combine to form the batter.
Place in a buttered loaf pan, 9”x5”.
Bake 1 hour at 350°.
Notes.
This recipe will rise to fill a 9”x5” loaf pan. Butter the pans lightly and dust with flour. Let the batter rest in the loaf pan for 20 minutes before placing in the oven to allow the baking soda action to begin. For party sized portions, use two smaller loaf pans.
Baking banana nut loaf the day before serving will make cutting the loaf into slices easier. Fresh baked bread crumbles easily.
Ranch-Flavored Brussel Sprouts and Chicken Sausage


Ingredients:
onion, dried parsley flakes, salt, ground pepper, garlic powder, Brussels sprouts, sausages, bacon, olive oil

Directions:
Place a large skillet over medium-high heat. When the pan is hot, add olive oil to the pan along with the spices. Then toss in your brussel sprouts.
Sprinkle some salt and pepper over the brussel sprouts and let them sit for a couple minutes until they begin to burn just a bit.
Use a spoon or a flip of your wrist to turn the brussel sprouts over to cook on the other side.
Once the brussel sprouts have been flipped, add in a few tablespoons of water and cover the pan with a lid. Keep an eye on them, being sure to move them around once more so the little guys don't stick to the pan.
While the brussel sprouts finish cooking, add a medium skillet over medium-high heat.
Add your diced bacon to the pan. As soon as the fat begins to render out into the pan, add the sliced chicken sausage.  Stir somewhat regularly for about 7 minutes.
When your brussel sprouts are soft enough to stick a fork through, remove from heat, salt and pepper once more, then place in bowl.
Top with your cooked bacon and sausage.
Potato Toast


Ingredients:
potatoes, eggs, onion, coriander leaves, mint leaf, green chilies, lime juice, red chili powder

Directions:
Lightly dry roast the potatoes in a non-stick frying pan to dry out the water.
Heat 2 tsps. oil in a pan
Add onions and green chillies to it.
Saute until the onions are softened.
Add the mashed potatoes, corriander and mint leaves, red chilli powder, Knorr chicken stock powder and lime juice.
Mix well.
Remove from heat.
Spread a thick layer of potato mixture on each bread slice.
Brush over with the beaten egg (seasoned with a little Chicken stock powder].
Shallow fry in hot oil until lightly browned and cooked on both sides.
Serve hot with Tomato ketchup!
Low Fat Crumbs Cake (Kosher-Dairy)


Ingredients:
all-purpose flour, light brown sugar, cinnamon, kosher salt, butter, baking powder, baking soda, vanilla extract, buttermilk, egg

Directions:
Preheat oven to 360°F.
In a bowl, mix: flour, sugar, cinnamon, salt & butter until all is crumbled.
Set aside 1/2 cup for topping.
Add to the bowl: baking powder, baking soda, buttermilk, vanilla extract & egg - use hand mixer on medium speed until batter is smooth. (Batter is more thick than thin -- ].
Spray baking pan with cooking spray and pour batter into pan.
Evenly spread the 1/2 cup crumbs mixture on top.
Bake for about 30 minutes, until cake in ready and bouncy to touch, or a toothpick inserted in the middle comes out dry.
Enjoy!
Oatmeal Apple Crisp To Die For!
Category: desserts
By The Biker Baker

Very easy dessert to make! Add two scoops of French vanilla bean ice cream. Enjoy!

Ingredients:
cooking spray
1 cup brown sugar
1 cup rolled oats
1 cup all-purpose flour
¾ cup melted butter
4  Red Delicious apples - peeled, cored, and thinly sliced
¾ cup white sugar
3 tablespoons ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray. Combine brown sugar, oats, flour, and butter together in a bowl until crumbly. Spread 1/2 of the oat mixture into the prepared baking dish and press firmly to form a crust. Arrange apple slices over the crust. Mix white sugar and cinnamon together in a bowl; sprinkle over apples. Crumble remaining oat mixture over apples. Bake in the preheated oven until topping is golden brown, 40 to 45 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 8 servings

Calories: 467.5
Fat: 18.3 g
Saturated fat: 11.1 g
Carbohydrates: 76.1 g
Sugars: 52.8 g
Dietary fiber: 4.5 g
Protein: 3.4 g
Cholesterol: 45.8 mg
Sodium: 132.1 mg
Stephen's Chocolate Chip Cookies
Category: desserts
By Wendy Peppel

I created this recipe for my father on his birthday. It contains lots of different chocolates and nuts. Thanks Dad for sending me to cookie baking school at the San Francisco Culinary Academy! This one is just for you!

Ingredients:
1 cup butter
1 cup brown sugar
1 cup white sugar
2  eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
⅔ cup white chocolate chips
⅔ cup milk chocolate chips
⅔ cup semisweet chocolate chips
⅓ cup chopped walnuts
⅓ cup chopped pecans
⅓ cup chopped almonds

Directions:
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, cream together the butter, brown sugar, and white sugar. Mix in the eggs and vanilla. Combine the flour, baking soda, baking powder, and salt; add to butter mixture, and stir until just blended. With a large wooden spoon, stir in the white, milk, and semi-sweet chocolate chips. Stir in the walnuts, pecans, and almonds. Drop dough by heaping spoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on the baking sheet before transferring to wire racks to cool completely.

Prep time: 15 mins
Cook time: 12 mins
Total time: 50 mins
Yields: 4 dozen

Calories: 145.9
Fat: 7.8 g
Saturated fat: 4 g
Carbohydrates: 18.4 g
Sugars: 12.8 g
Dietary fiber: 0.5 g
Protein: 1.8 g
Cholesterol: 19 mg
Sodium: 95.1 mg
Black Bean Chicken Casserole


Ingredients:
onion, green pepper, garlic cloves, olive oil, diced tomatoes, salsa, ground cumin, salt, dried oregano, pepper, black beans, corn tortillas, monterey jack cheese, sour cream, green onion, sliced ripe olives

Directions:
Saute the onion, green pepper and garlic in oil until tender., Mix in the tomatoes, salsa, cumin, salt, oregano and pepper., Add beans and chicken and heat through., Spread a third of the mixture into a 13x 9 pan coated with cooking spray., Layer with four tortillas, a third of the chicken mixture and 1 cup cheese., Repeat with remaining tortillas and chicken mixture., Cover and bake at 350° for 25-30 minutes or until heated through., Uncover and sprinkle with remaining cheese., Bake 5-10 minutes longer or until cheese is melted., Serve with sour cream, green onions or olives if desired.
Banana Pb Chip Chip Chip Blondies (Egg-Free)


Ingredients:
whole wheat flour, flour, baking powder, salt, banana, ground flax seeds, water, water, coconut milk, peanut butter

Directions:
In a large bowl combine all of the dry ingredients including the three types of chips.
In a microwave safe bowl microwave the banana for about 2 minutes on high or until slightly melted and fragrant. Add the flax seeds and the 4 tbs of water. Microwave again for 45 seconds. Stir to combine making sure to mash up the banana (I used a fork for this]. Add coconut milk and remaining 1/8 cup of water.
Add wet ingredients to the dry and stir until a thick batter has formed (you might need to add a tad more water, but it should be quite stiff].
Fill batter into a brownie tin or standard muffin tin that holds six muffins. Top either the dough in the brownie tin or each muffin with a bit of the peanut butter and swirl that into the batter.
Bake in the preheated oven at 175°C/350°F for about 20 minutes or until nicely browned and almost set. Baked in a brownie tin this will take longer, probably up to 30 minutes.
Allow to cool in the tin for 5 minutes, then remove to a wire rack to cool completely.
Figgy Pistachio Snack


Ingredients:
pistachios, dried figs

Directions:
Remove 8 whole pistachios, halve them and set aside for garnishing. Finely chop 2 tablespoons of remaining pistachios in food processor. Now remove from container and set aside. Combine remaining pistachios, figs and grated orange peel in processor; process until mixture forms into ball, a little under 1 minute. Shape into an 8" log, then roll in reserved chopped nuts. Chill until firm, and cut into 16 slices. Place halved pistachios in center of each.
Note: If you do not have a food processor, place figs and all but 8 pistachios onto a cutting board and chop together with large knife until fine. Mix grated orange peel, and  shape as above.
Butterscotch Cookie Bars
Category: desserts
By SERENDIPITYX637

These cookie bars are simply heavenly. Easy to make and delicious.

Ingredients:
1 cup butterscotch chips
¼ cup butter
2  eggs
½ teaspoon vanilla extract
¾ cup all-purpose flour
1 teaspoon baking powder
¾ teaspoon salt
1 cup brown sugar
1 cup semi-sweet chocolate chips
½ cup chopped walnuts
½ cup raisins  (Optional)

Directions:
Place butterscotch chips and butter into a glass bowl. Heat in the microwave for about 3 minutes, stirring at 30 second intervals until smooth. Set aside to cool until firm. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a large bowl, beat the butterscotch chip mixture with eggs and vanilla until well blended. Combine the flour, baking powder, and salt; stir into the batter until evenly mixed. Mix in the brown sugar, chocolate chips, walnuts, and raisins. Spread the batter evenly in the prepared pan. Bake for 25 minutes in the preheated oven, just until the bars begin to pull away from the sides of the pan. Cut into squares while warm.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 1 - 9x13 inch pan

Calories: 230.5
Fat: 10.9 g
Saturated fat: 6 g
Carbohydrates: 32.1 g
Sugars: 25.9 g
Dietary fiber: 1.1 g
Protein: 2.3 g
Cholesterol: 27.4 mg
Sodium: 158.1 mg
Perfect Sourdough Bread Sticks
Category: bread
By Devils Cook

These sourdough bread sticks can be made to fit any meal by topping them with different spices. They make a beautiful and tasty addition to soups and salads and are easily frozen to keep around for any time.

Ingredients:
3 tablespoons white sugar, divided
1 cup warm water, or more as needed
1 teaspoon active dry yeast
4 cups all-purpose flour
1 teaspoon salt
1 cup sourdough starter
1  egg, separated
cooking spray

Directions:
Mix 2 tablespoons sugar with water until dissolved. Add yeast and let sit until foamy, 5 to 10 minutes. Meanwhile, mix remaining sugar, flour, and salt in a large mixing bowl. Combine sourdough starter and egg yolk in a separate bowl. Whisk egg white lightly and reserve in the refrigerator. Pour yeast and sourdough mixtures over the flour mixture. Mix with a wooden spoon until dough starts to form and all dry ingredients are incorporated. Turn out onto a work surface and knead into a smooth ball. Spray the inside of the bowl with cooking spray. Place dough in the bowl and cover with a cloth. Let rise for 1 hour. Punch down dough and divide into 12 portions. Roll out into small balls; shape into 3- to 4-inch-long sticks. Divide bread sticks between 2 greased or nonstick pans. Cover with cloths and let rest for 45 minutes. Preheat the oven to 350 degrees F (175 degrees C). Bake in the preheated oven until light brown, 15 to 20 minutes. Remove 1 pan at a time and brush tops with egg white. Continue baking until medium brown, 5 to 10 minutes more.

Prep time: 25 mins
Cook time: 20 mins
Total time: 2 hrs 35 mins
Yields: 12 bread sticks

Calories: 200.1
Fat: 0.9 g
Saturated fat: 0.2 g
Carbohydrates: 40.9 g
Sugars: 3.7 g
Dietary fiber: 1.6 g
Protein: 6.3 g
Cholesterol: 13.8 mg
Sodium: 205.3 mg
Watermelon and Blue Cheese Salad
Category: salad
By PRINCESSCOOK1

Refreshing summer salad of watermelon and blue cheese. Great for summer picnics.

Ingredients:
½ cup light olive oil
¼ cup white balsamic vinegar
salt and ground black pepper to taste
5 pounds watermelon, cut into bite-size cubes
1 small sweet onion (such as Vidalia®), thinly sliced
2 tablespoons chopped fresh mint, or more to taste
6 ounces crumbled blue cheese

Directions:
Whisk olive oil, vinegar, salt, and pepper together in a bowl until smooth. Mix watermelon, onion, and mint together in a separate bowl. Drizzle dressing over watermelon mixture and add blue cheese; toss well.

Prep time: 20 mins
Total time: 20 mins
Yields: 12 servings

Calories: 192
Fat: 13.4 g
Saturated fat: 3.9 g
Carbohydrates: 15.9 g
Sugars: 12.8 g
Dietary fiber: 0.9 g
Protein: 4.3 g
Cholesterol: 10.6 mg
Sodium: 201.3 mg