xiaoxl/recipe_data huggingface dataset:
Bacon-Ranch Chicken Enchiladas
Category: world-cuisine
By krimille

Not authentically Mexican in the slightest, but holy buckets are they good! Great way to use up leftover rotisserie chicken.

Ingredients:
cooking spray
2 tablespoons olive oil
¼ cup chopped yellow onion
½  leftover rotisserie chicken, chopped
¼ cup crumbled cooked bacon
2 tablespoons roasted garlic
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
1 bunch green onions, chopped
2 tablespoons ranch dressing
2 tablespoons sour cream
15 (6 inch) corn tortillas, or more to taste
2 cups shredded Cheddar-Monterey Jack cheese blend
1 cup mild enchilada sauce

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Spray a 9x12-inch brownie pan with cooking spray. Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in chicken, bacon, and roasted garlic. Season with salt, pepper, and garlic powder. Stir in green onions. Mix ranch dressing and sour cream together in a small bowl. Remove chicken mixture from heat and stir just enough ranch mixture into the skillet to barely coat chicken. Hold 1 tortilla and spoon 2 tablespoons chicken mixture across the middle. Sprinkle 1 tablespoon Cheddar-Monterey Jack cheese blend over chicken and roll tortilla up. Place filled tortilla, seam-side down, against the short end of the pan so it does not unroll. Repeat with remaining tortillas and filling until pan is jammed full of enchiladas. Pour enchilada sauce on top of filled tortillas to cover without drowning them. Sprinkle remaining Cheddar-Monterey Jack cheese blend generously on top of everything. Bake in the preheated oven until bubbly on top, about 15 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 servings

Calories: 465
Fat: 26 g
Saturated fat: 11.4 g
Carbohydrates: 38.8 g
Sugars: 2.3 g
Dietary fiber: 5.8 g
Protein: 20.9 g
Cholesterol: 58.8 mg
Sodium: 821.6 mg
Polynesian Spareribs (Crock Pot)


Ingredients:
soy sauce, ground ginger, cornstarch, cider vinegar, sugar, water, salt, dry mustard, fresh ginger

Directions:
Cut spareribs into 3 inch pieces.
Mix soy sauce, ground ginger, and cornstarch until smooth; brush over spareribs.
Place ribs on rack of broiler pan. Bake in preheated 425 oven for 20 minutes to remove fat; drain.
Combine remaining ingredients in crock pot; stir well.
Add ribs. cover and cook on low for 8-10 hours.
Banana Cupcake With Peanut Butter Frosting


Ingredients:
shortening, sugar, eggs, vanilla extract, banana, buttermilk, all-purpose flour, baking powder, baking soda, salt, peanut butter, confectioners' sugar, milk

Directions:
In a large mixing bowl, cream shortening and sugar. Add the eggs, vanilla, bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to banana mixture. Fill 16 paper-lined muffin cups two-thirds full.
Bake at 350 degrees  for 15-20 minutes or until a toothpick comes out clean. Remove to wire racks to cool completely.
In a small mixing bowl, cream the peanutbutter, sugar and enough milk to achieve desired spreading consistency. Frost cupcakes.
Winter White Cosmopolitan


Ingredients:
cranberry vodka, Cointreau liqueur, lime juice, white cranberry juice, frozen cranberries

Directions:
Combine ingredients over ice in a shaker tin.  Shake and strain into chilled martini glass. Float 3 or 4 frozen cranberries on top for garnish.
Recipe offered from Bonefish Grill restaurants: www.bonefishgrill.com.
Grilled Potatoes With Herbs


Ingredients:
yukon gold potatoes, extra virgin olive oil, dried thyme, oregano

Directions:
Wash potatoes and slice into 1/2" thick sections.  Place into a zip-top plastic bag with all the other ingredients.  Seal bag and toss to coat potatoes.  Set aside until ready to cook.
Preheat barbecue to medium low.
Place potato slices over the heat of a well-oiled grill.  Cook for 8-10 minutes per side, or until golden brown, crispy, and cooked through.
Jam-Dandy Muffins


Ingredients:
all-purpose flour, self-rising flour, baking powder, salt, sugar, cinnamon, nutmeg, shortening, milk, egg

Directions:
Preheat oven to 400 degrees.
In a mixing bowl, combine flour, sugar, baking powder, salt, and nutmeg.  Cut in shortening until particles are fine and about the size of peas.
Add milk and egg; mix just until thoroughly blended.  There will probably be lumps.
Spoon into a greased muffin tin or paper liners.  Place 1 teaspoon of jam on top of each muffin, pressing into batter slightly.
Sprinkle with the chopped nuts.  Bake for 20-25 minutes or until the tops spring back when touched lightly.
Serve warm.  These can also be drizzled with powdered sugar glaze for added sweetness.
Rhubarb Cake With a Mix


Ingredients:
rhubarb, strawberry Jell-O gelatin dessert, sugar, miniature marshmallows, eggs, water

Directions:
Preheat oven to 375°F.
Spray a 9 x 13 baking pan with cooking spray.
Place rhubarb in the the pan.
Mix the Jell-O and the sugar together and sprinkle evenly over the top of the rhubarb.
Top with marshmallows.
Mix the cake mix, eggs, oil, water, according to package directions, and pour over marshmallows.
Bake for 45 minutes, or until done.
Kittencal's Chili Seasoning Mix


Ingredients:
chili powder, cumin, dried oregano, seasoning salt, sugar, onion powder, garlic powder, beef bouillon powder, fresh coarse ground black pepper, flour, cayenne pepper

Directions:
Mix all ingredients together., Store in an airtight container at room temperature or refrigerate., Shake the bottle before using., Use any amount desired in recipes.
Slumgullion


Ingredients:
elbow macaroni, tomato sauce, ketchup, stewed tomatoes, lean ground beef, yellow onion, green pepper

Directions:
In a large skillet add the hamburger, chopped onion and green pepper on medium heat with a pinch of salt and black pepper.
Cook until hamburger is no longer pink, Drain off fat.
Add meat,onion and pepper mixture to the pot of cooked macaroni.
Add the soups,sauces, ketchup,stewed tomatoes and the A-1 sauce to the pot stir to mix.
Cook for 2-3 minutes until all is heated.
Serve hot with a vegitable side.
Wisconsin Asiago Cheese Puffs


Ingredients:
butter, olive oil, salt, cayenne pepper, water, flour, eggs, asiago cheese, parmesan cheese, pecorino pepato cheese

Directions:
Preheat oven to 400°F In a small saucepan, combine butter, oil, salt, cayenne pepper and water; bring to a boil. Add flour all at once; stir until mixture forms a smooth ball.
Cook over low heat, until mixture is drier, but still smooth; place in mixing bowl. Beat in eggs, one at a time; stir in cheeses.
Drop tablespoonfuls of batter onto greased cookie sheets. Bake for 20 minutes or until lightly browned and firm. Serve immediately.
Sweet Potato Lentil and Lime Soup


Ingredients:
onion, sweet potatoes, garlic cloves, gingerroot, fennel seed, olive oil, chopped tomatoes, ground cinnamon, red lentils, mint, lime, salt, black pepper

Directions:
Heat the oil in a large pan over a medium heat, fry the onion for a couple of minutes then add the fennel seeds, sweet potato, garlic and ginger.
Reduce the heat to low, cover with a lid and allow to sweat for 10 minutes.
Now add the cinnamon, lentils, chopped tomatoes and the vegetable stock.
Bring to the boil, reduce the heat and allow to simmer for 20-30 minutes until the sweet potatoes are tender and the lentils broken down.
Season with salt and pepper to taste and allow to cool slightly.
Put half of the mixture in a blender and blend well or use a hand blender to break the soup down, but leave some chunky bits.
When ready to serve, reheat the soup, add the chopped mint (reserving some for garnish] and once hot add the lime juice.  Take off the heat and taste and adjust seasoning.
Serve in large bowls with dollops of greek yoghurt and a sprinkling of fresh mint.
WOW!
Cheesecake Topping for Brownies or Cakes


Ingredients:
egg, cream cheese, granulated sugar

Directions:
Combine three ingredients using a hand-mixer until soft and creamy., Gently spoon over brownie or cake batter., Swirl topping with a knife, cutting through the batter underneath., Bake per directions of your favorite brownie or cake recipe., Cool completely before cutting., Enjoy!
Yoghurt Mousse With Strawberry Sauce


Ingredients:
gelatin, water, low-fat yogurt, sugar, lemon juice, strawberry, sugar, lemon juice

Directions:
NOTE: Cooking time does not include chilling time after preparation, which takes several hours.
Soak gelatin in water according to package direction.
Mix lemon juice with yoghurt and 2 1/2 T sugar.
Heat gelatin on low until liquid, remove from heat and add about 1/4 cup yoghurt mix, stir well.
Add to rest of yoghurt, stirring constantly, until smooth. Taste for desired sweetness.
Put in the fridge for about 20 minutes, until the gelatin has partly set (2 inch along the rim].
Remove from the fridge and stir with a whisk until smooth.
Whip cream with 1 T sugar until stiff. Put on yoghurt and fold in carefully with a rubber spatula.
Put into individual serving dishes or one large bowl, cover and put in the fridge for several hours or overnight.
Serve with strawberries blended with preserve and lemon juice in the mixer and passed through a sieve to remove the seeds.
Steel Cut Oats Ala Alton Brown


Ingredients:
steel cut oats, 2% low-fat milk, boiling water

Directions:
melt butter in pan and add 1 cup steel cut oats of your choice.
toast for 2 minute.
add the 3 cups boiling water. turn to simmer and stir to combine for 25 minute.
add the 1 cup of 2% milk and let cook for 10 minute.
remove from heat separate into 1/4 for a full serving and heat in microwave with a splash of milk brown sugar cinnamon some nuts or what ever you like.
15 Minute Beefy Noodle Skillet


Ingredients:
elbow macaroni, ground beef, onion, cheese

Directions:
Prepare noodles according to package directions.
In a large skillet over medium-high heat, cook ground beef and onion together until beef is browned and onions are clear.
Add condensed soups and salt and pepper.
When noodles are done, drain well and add to skillet.
Gently stir in cheese and serve!
Baklava


Ingredients:
phyllo dough, light butter, walnuts, cinnamon, honey, sugar, water, lemon juice

Directions:
Preheat oven to 350° F.
Combine walnuts, breadcrumbs, and cinnamon to create the filling and set aside.
IMPORTANT: cover the phyllo dough with a damp kitchen towel after peeling a sheet off the roll in the following steps. Phyllo dough dries out very quickly and will crumble if left uncovered.
Brush the inside of a ceramic pan with butter. Lay out the first sheet of phyllo dough in the pan, trimming to fit. Brush the sheet with butter. Repeat until there are 5 sheets.
Spread 1/4 of filling in the pan. Add another sheet of phyllo dough and brush with butter. Repeat until there are 3 sheets.
Spread 1/4 of filling in the pan. Add another sheet of phyllo dough and brush with butter. Repeat until there are 4 sheets.
Spread 1/4 of filling in the pan. Add another sheet of phyllo dough and brush with butter. Repeat until there are 3 sheets.
Spread remaining filling in the pan. Layer the remaining sheets with butter between each one. Pour remaining butter over the top.
Cut the baklava in the pan into a grid 5 pieces wide by 6 pieces long, for a total of 30.
Bake until golden brown, about 30 minutes.
Prepare the syrup by combining the sugar, honey, and water in a pot. Cook on medium heat for about 15 minutes, stirring occasionally. Add lemon juice and heat for another 2 minutes. Turn off heat and cover until ready to use.
When the baklava is baked, remove from oven and allow to cool slightly. While still warm, pour the entire contents of syrup over the baklava. It should be completely soaked.
Resist the urge to try a piece just yet! The honey mixture needs a chance to integrate and cool before the flavors are properly developed.
Allow the baklava to cool to room temperature, uncovered. Then, cover with plastic wrap and refrigerate overnight.
Garden Greens With Yellow Tomatoes and Peaches


Ingredients:
extra virgin olive oil, shallots, fresh lemon juice, yellow tomatoes

Directions:
Whisk first 4 ingredients to blend in medium bowl.  Season dressing to taste with salt and pepper.
Combine greens, tomatoes and peaches in large bowl.  Toss with dressing.
Turkey-Lentil Chili
Category: soups-stews-and-chili
By GG

This is such a great and filling recipe, you hardly notice it's good for you!

Ingredients:
2 cups dry lentils
2 quarts vegetable broth
2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 large onion, chopped
2 stalks celery, chopped
1 pound turkey sausage
2  tomatoes, peeled, seeded, and chopped
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon dried thyme leaves
1 pinch crushed red pepper flakes
sea salt to taste
1 (8 ounce) container plain lowfat yogurt
¼ cup chopped fresh parsley for garnish

Directions:
Bring lentils and vegetable broth to a  boil in a large pot over high heat. Reduce heat to medium, and simmer for 10 minutes. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Stir in the garlic, onion, celery, and sausage; cook and stir until the sausage is crumbly and no longer pink, about 10 minutes. Stir in tomatoes, turmeric, cumin, thyme, and red pepper flakes; cook 5 minutes more. Stir the sausage mixture into the simmering lentils. Continue simmering until the lentils are tender, 20 to 30 minutes. Season to taste with salt. Garnish each serving with a dollop of yogurt and a sprinkle of chopped parsley to serve.

Prep time: 35 mins
Cook time: 35 mins
Total time: 1 hr 10 mins
Yields: 3 quarts

Calories: 240.3
Fat: 7.2 g
Saturated fat: 1.7 g
Carbohydrates: 26.8 g
Sugars: 5.2 g
Dietary fiber: 11.1 g
Protein: 17.5 g
Cholesterol: 29.7 mg
Sodium: 669.9 mg
Spring Lettuces With Avocado Dressing and Pistachios


Ingredients:
avocado, buttermilk, sherry wine vinegar, red wine vinegar, kosher salt, black pepper, lettuce, avocado, grape tomatoes, pistachios

Directions:
In a food processor, process 1/4 avocado, buttermilk, vinegar, salt and pepper until smooth.
Drizzle the lettuces, sliced avocados, and tomatoes if desired, with the dressing and sprinkle with the pistachios.
Wild Turkey Breast


Ingredients:
white wine, lemon pepper seasoning, butter, olive oil

Directions:
Mix the dressing and wine., Pour into a 1 gallon size zip-lock bag., Add the turkey breast and marinate overnight, turning at least once., Drain off the marinade & discard., Sprinkle turkey breast with the seasonings., Place in oven roasting bag., Melt the butter in the olive oil and add to the turkey breast., Place the roasting bag & turkey breast in a 9"x5" loaf pan., Bake at 350 degrees for 1 1/2 hours.
Starbucks Chantico Copycat


Ingredients:
heavy whipping cream, vanilla extract

Directions:
In a saucepan over low heat, melt the chocolate chips.
When melted, pour in the milk and whisk constantly until smooth.
Add whipping cream and vanilla.
Remember: No need to bring it to a boil. Only to steaming hot. At Starbucks, it was served at around 170-180 degrees.
Fish Amok


Ingredients:
kaffir lime leaves, galangal, garlic cloves, ginger, shallots, lemongrass, ground turmeric, coconut milk, fish sauce, sugar, shrimp paste, salt, egg, red chilies

Directions:
For the kreung paste:
Pound together the lime leaves, red chiles, galangal, garlic, kacheay, shallots, lemongrass and turmeric, a few ingredients at a time, using a mortar and pestle until a fine paste forms.
For the fish amok:
Mix together the kreung paste with the coconut milk, chili paste, fish sauce, sugar, shrimp paste, salt and egg in a large bowl. Add the fish and combine well with the kreung paste marinade. Set aside and allow the marinade to infuse the fish, about 15 minutes.
Set up a steamer. Make the banana leaf (konthoang] bowls by placing 2 banana leaves on top of each other and folding into little rectangular bowls with the tapered sides folded up and held together with bamboo toothpicks. Make 4 konthoangs total. Make a bed of spinach leaves in the bottom of each konthoang. Divide the marinated fish between the bowls, and place on top of the spinach beds. Spoon 2 tablespoons of coconut milk over each serving of fish and top off with a fresh red chile. Place the filled konthoangs (amoks] in the steamer and steam until the fish is cooked through, about 20 minutes. Enjoy with steamed white jasmine rice!
Cook's Note: Amok can also be made with boneless, skinless slices of chicken or peeled and deveined large shrimp.
Kirk Douglas' Chicken in Dill Sauce


Ingredients:
tomatoes, frying chicken, olive oil, green onions, fresh dill, sherry wine, sour cream substitute

Directions:
Blanch tomatoes in boiling water for 2 minutes then plunge into cold water; skin will peel off easily then chop tomatoes into chunks.
To make chicken: Preheat oven to 325°.
Wipe chicken parts with damp paper towels; season with salt and pepper.
In a large heavy pot or dutch oven, brown chicken in olive oil; season with salt and pepper.
During last 5 minutes of browning, add green onions; cook until greens wilt and white stems turn golden; add tomatoes, dill and sherry; cover and bake for 1 hour, remove chicken to a platter.
Spoon sour cream substitute into pot; stir with juices from chicken; place pot over low flame and put chicken back into the sauce.
Simmer for 10 minutes.
DO NOT let the sauce boil or it will curdle.
Crawfish or Shrimp Etouffee


Ingredients:
all-purpose flour, onion, green bell pepper, celery, garlic cloves, bottled clam juice, dried basil, dried thyme, cayenne, salt, butter, green onions, crawfish tails, shrimp, fresh lemon juice, Worcestershire sauce, fresh parsley, cooked white rice

Directions:
In a large heavy saucepan or Dutch oven, heat the oil over medium for 1 minute.
Add the flour and cook over med. to med.-high heat, stirring constantly, for 6 to 10 min., or until the roux turns a rich mahogany color.
Add the onion, bell pepper, celery, and garlic. Cook, stirring frequently, for 4 min., or until the vegetables begin to.
soften.
Whisk in the stock, bring to a boil over med.-high heat, and cook, stirring constantly, for 1 minute
Stir in the basil, thyme, cayenne, and salt.
Reduce the heat to low and cook, covered, stirring occasionally, for 10 minute.
In a large skillet, melt 3 tablespoons of the butter over med. heat.
Add the green onions and the crawfish tails and cook, stirring frequently, for 3 minute or until the crawfish turns pink.
Stir in the lemon juice and Worcestershire sauce.
Add the crawfish mixture to the roux base.
Cut the remaining 3 tablespoons of butter into small pieces. Reduce the heat to very low and add the butter to the mixture, 1 piece at a time, stirring well after each addition.
Stir in the parsley and hot-pepper sauce.
To serve, divide the rice among 6 serving plates and spoon the mixture over rice.
Chicken Cordon Bleu Burgers - Rachael Ray


Ingredients:
olive oil, Canadian bacon, ground chicken, sweet paprika, poultry seasoning, shallot, swiss cheese, mayonnaise, Dijon mustard, fresh tarragon, English muffins, lettuce, tomatoes

Directions:
Preheat grill pan, nonstick griddle, large nonstick skillet or table top electric grill to medium high heat.
Add 2 tablespoons of oil and Canadian bacon. Warm bacon and caramelize it at edges, 1 to 2 minutes on each side. Remove to a piece of foil. Fold foil over loosely to keep warm.
Pour olive oil on plate.  Finely chop shallot (not too much shallot or too big, or the burgers will fall apart].
Combine chicken, paprika, poultry seasoning, grill seasoning, shallot.
Score meat with the side of your hand to separate into 4 equal amounts. Make 4 large patties, 3/4 to 1 inch thick. Drop each patty onto the plate you poured olive oil on and coat with oil and place on hot grill pan, griddle or in skillet. Cook 5 minutes on each side, until chicken is cooked through.
Top patties with reserved cooked Canadian bacon and Swiss cheese. Fold each slice of cheese in half to fit the burger. Cover loosely with tin foil. Turn off pan and let cheese melt, 2 minutes.
Combine mayonnaise (or reduced fat mayonnaise, eyeball it], mustard, tarragon. Slather bun tops or English tops with sauce. Place Cordon Bleu burgers on bun bottoms and top with lettuce and tomato. Put bun or muffin tops in place. Serve with fries.
Bacon and Chicken Pastry Pockets


Ingredients:
puff pastry, chive & onion cream cheese, mozzarella cheese, bacon, sun-dried tomatoes, egg, water

Directions:
Lay Pastry Puffs out to defrost while you are cooking chicken and bacon.
Preheat your oven to 400 degrees.
Warm cream cheese in the microwave for 30 seconds to soften it so it's easier to stir.  Place the cream cheese into a mixing bowl with mozzarella cheese, chicken, bacon, and sun-dried tomatoes.  Stir well to combine thoroughly and set aside.
Lightly dust a work surface with flour and roll one sheet at a time into a 12 x 12 inch square.  Cut 4, 3 inch strips each direction to make 16 squares, 3 x 3" each. Cut other pastry puff the same way making a total of 32 squares.
Place about 2 teaspoons of cream cheese mixture onto each square.
With your finger, brush a dab of water around the edges of each square and fold over diagonally to make a triangle.
Press edges together and crimp with a fork to seal.
After stuffing and folding each pastry, place on a baking sheet.  Whisk egg and 1 tablespoon water together and brush over the top of each pastry.
Bake in preheated oven for 15 minutes or until puffed and golden brown.
Cool 10 minutes before serving.  Can also be served at room temperature.
Crock Pot Mediterranean Stew


Ingredients:
eggplants, zucchini, frozen okra, tomato sauce, onion, carrot, vegetable broth, raisins, garlic clove, cumin, turmeric, crushed red pepper flakes, cinnamon, paprika

Directions:
"Throw it all in a crock pot and cook on low for 7 - 9 hours!"
Double Blueberry Cookie Pie


Ingredients:
all-purpose flour, fresh blueberries, sugar, cornstarch, salt, water, lemon juice

Directions:
Preheat oven to 350 degrees.
Spray a 9 inch pie pan and a small cookie sheet with cooking spray.
Combine cookie dough and flour in a small bowl.
Remove about a quarter of this mixture, cover with plastic wrap and refrigerate for later use.
With floured hands, press unrefrigerated cookie dough onto bottom and sides of prepared pie pan.
Set in freezer to firm, about 15 minutes.
On a lightly floured surface with a lightly floured rolling pin, roll out refrigerated cookie dough to 1/4 inch thick.
With a floured cookie cutter, cut out stars or other shapes.
Place on prepared cookie sheet.
Bake pie crust until golden, about 11 minutes, and stars for about 6 minutes; cool on wire racks.
In a medium saucepan, combine 1 cup blueberries,sugar,cornstarch, and salt.
Stir in 2/3 cup water and the lemon juice.
Bring to a boil over medium high heat.
Stirring constantly and crushing blueberries, boil until mixture thickens; stir in remaining blueberries and chill.
Spoon chilled blueberry mixture into cooled pie shell.
Decorate with star-shaped cookies and whipped cream.
Healthier Easy Sugar Cookies
Category: desserts
By MakeItHealthy

I love this recipe. I could eat at least ten in one sitting which is why I exchanged some butter with non-fat plain yogurt. They still taste great and I feel a lot better about eating so many.

Ingredients:
2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ cup butter, softened
¼ cup nonfat plain yogurt
1 ½ cups white sugar
1  egg
1 teaspoon vanilla extract

Directions:
Preheat oven to 375 degrees F (190 degrees C). Stir flour, baking soda, and baking powder in a small bowl. Beat butter, yogurt, and sugar with an electric mixer in a large bowl until smooth. Add egg allowing it to blend into butter mixture. Beat in vanilla extract. Mix in flour mixture until just incorporated. Roll dough into walnut-sized balls and place 2-inches apart onto ungreased baking sheets. Bake in preheated oven until golden, 8 to 10 minutes. Let stand on baking sheet two minutes before removing to cool on wire racks.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 dozen

Calories: 69.5
Fat: 2.1 g
Saturated fat: 1.3 g
Carbohydrates: 11.8 g
Sugars: 6.4 g
Dietary fiber: 0.2 g
Protein: 0.9 g
Cholesterol: 9 mg
Sodium: 47.2 mg