xiaoxl/recipe_data huggingface dataset:
Real Deal Enchiladas


Ingredients:
ground beef, flour tortillas, cheddar cheese, onion, black olives

Directions:
Fry beef until cooked through.
Pour 1/4 cup enchilada sauce into beef along with 1/2 cup refried beans and mix thoroughly.
Heat oil over medim heat.
Heat 1 cup enchilada sauce in seperate skillet.
With tongs, quickly dip tortilla in heated oil then immediatley dip it in enchilada sauce covering entire tortilla.
Lay tortilla flat on plate ***Caution as tortilla will be very HOT.
Spoon desired amount of beef mixture onto tortilla (according to your preference].
Top with cheese (amount also according to your preference].
Rold Tortilla and lau seem side down in casserole dish.
Repeat these steps with each tortilla.
Bake at 350 degree for 20 minutes.
Remove from over and cover with remaining enchilada sauce, cheese and black olives (if desired].
Return to oven for 10 minutes or until cheese has melted and is lightly brown.
Top with favorite condiments.
Amazing Vegan Pumpkin Bread
Category: bread
By Heather

This bread is soooo moist and just sweet enough. Delicious with coffee. These would taste amazing with a streusel top or cream cheese frosting, if you wanted it even sweeter, but I think it stands alone amazingly well.

Ingredients:
cooking spray
2 tablespoons water
2 tablespoons flaxseed meal
1 cup applesauce
1 cup loosely packed brown sugar
⅓ cup vegetable oil
¼ cup almond milk
2 cups pumpkin puree
2 ½ cups whole wheat flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon sea salt
½ teaspoon ground cardamom
¼ teaspoon ground cloves
1 dash ground nutmeg

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans with cooking spray. Combine water and flaxseed meal in a small bowl. Let stand until thickened, about 5 minutes. Stir flaxseed mixture, applesauce, brown sugar, vegetable oil, and almond milk together in a bowl. Add pumpkin puree. Mix whole wheat flour, baking powder, baking soda, cinnamon, salt, cardamom, cloves, and nutmeg together in a bowl. Blend in applesauce mixture. Divide batter between loaf pans. Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 35 to 40 minutes. Cool in the pans for 10 minutes before inverting onto a wire rack.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr 5 mins
Yields: 2 loaves

Calories: 105.2
Fat: 3.6 g
Saturated fat: 0.6 g
Carbohydrates: 17.6 g
Sugars: 7.2 g
Dietary fiber: 2.1 g
Protein: 2 g
Sodium: 124.3 mg
Pacific Rim Summer Salad


Ingredients:
red-leaf lettuce, kalamata olive, flat leaf parsley, daikon radishes, anaheim chilies, hearts of palm, fine sea salt, ground black pepper, lemon yogurt, lemon zest, fresh lime juice, cayenne pepper

Directions:
Chill lettuce leaves and salad plates for 15 minutes.
Place olives, parsley, cucumbers, radishes ,chilles, hearts of palm, salt,  pepper in a bowl and toss the salad.
In a small bowl combine lemon yogurt, lemon zest, lime juice and  cayenne pepper. Whisk dressing until smooth. Season with salt and pepper to taste. Fold dressing into salad, cover with plastic and chill for 15 minutes.
Assemble the salad.
Place Red-Leaf lettuce leaves on chilled salad plates and add salad.
Garnish salads with fresh chopped parsley and sliced Kamata olive.
The Best Banana Bread
Category: bread
By Libby

This is the most successful and versatile quick bread recipe I've found! You can also use chunky applesauce or a 15 ounce can of pumpkin for wonderful variations.

Ingredients:
½ cup margarine, softened
1 cup white sugar
2  eggs
1 ½ cups mashed banana
2 cups all-purpose flour
1 teaspoon baking soda

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x5 inch pan. Cream margarine and sugar until smooth. Beat in eggs, then bananas. Add flour and soda, stirring just until combined. Pour into prepared pan and bake at 350 degrees F (175 degrees C) for about 1 hour (or till toothpick comes out clean).  Remove from pan and let cool, store in refrigerator or freeze.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 1 loaf

Calories: 196
Fat: 7 g
Saturated fat: 1.3 g
Carbohydrates: 31.3 g
Sugars: 16.2 g
Dietary fiber: 1 g
Protein: 2.9 g
Cholesterol: 24.8 mg
Sodium: 175.4 mg
Rosemary, Lemon, and Pepper Focaccia


Ingredients:
extra virgin olive oil, fresh rosemary, fresh ground black pepper, lemon, parmigiano-reggiano cheese

Directions:
Preheat oven to 425F thirty minutes before baking, and place a baking stone, baking tiles, an inverted large cast-iron skillet or griddle, or a heavy baking sheet in oven to heat (I use a baking stone].
Flour the work surface lightly and roll the dough into a rough circle 11 inches in diameter. Place a sheet of parchment paper roughly the size of the dough on a baker's peel (this is what I use], inverted baking sheet, or a rimless cookie sheet. Transfer dough to the parchment; reshape with your fingers.
Prick the dough with a fork and brush lightly with some of the olive oil. Grind pepper over it and sprinkle evenly with the rosemary. Cut the lemon in half lengthwise through the stem (reserve other half for another use], then slice crosswise as thinly as you can; remove any seeds. Arrange lemon slices evenly over the dough and brush them lightly with olive oil. Cover loosely with plastic wrap and set aside to rise for 15 minutes.
Slide the focaccia, still on the parchment, onto the hot stone. Bake until the crust is puffed and golden brown, about 20 minutes. Brush with remaining oil and sprinkle with the cheese or salt. Cut into wedges and serve at once.
Lemon Roast Potatoes


Ingredients:
potatoes, semolina

Directions:
Preheat oven to gas mark 7, bring a pan of water to boil and add the potatoes and some salt. Simmer for 10 minutes.  Drain from pan and shake to roughen the edges. Spray with low fat cooking spray and sprinkle over semolina shaking to lightly coat the potatoes.
Roast in oven for 30 mins sprinkling over lemon juice half way through cooking time.
Veggie Casserole


Ingredients:
swiss cheese, frozen cauliflower, frozen broccoli, butter

Directions:
Mix together creamed corn, swiss cheese, celery soup and mushrooms., Cook cauliflower and broccoli.  Cut up into big pieces., Fold cauliflower and broccoli into creamed corn mixture., Top with butter and bread crumbs., Bake at 375F for 30 minutes.
Spiralized Carrot Ambrosia Salad
Category: salad
By Bibi

This yummy combination of healthy ingredients makes a cool salad the whole family can enjoy! May be placed into individual serving dishes.

Ingredients:
½ cup yogurt
½ cup pineapple tidbits in pineapple juice, undrained
½ cup raisins
½ cup coconut
2 tablespoons honey, or to taste
4 cups spiral-sliced carrots

Directions:
Stir yogurt, pineapple, raisins, coconut, and honey together in a bowl; add carrots. Stir until ingredients are thoroughly combined. Refrigerate until chilled, about 30 minutes. Stir again before serving.

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

Calories: 110.2
Fat: 1.7 g
Saturated fat: 1.4 g
Carbohydrates: 23.7 g
Sugars: 17.8 g
Dietary fiber: 2.8 g
Protein: 1.9 g
Cholesterol: 0.9 mg
Sodium: 71.4 mg
Oatmeal, Raisin, Sunflower Seed Cookies


Ingredients:
quick oats, all-purpose flour, wheat germ, light brown sugar, baking soda, salt, egg, vanilla, raisins, unsalted sunflower seeds

Directions:
Preheat oven to 325°F  Mix all ingredients together in mixing bowl.  Form into 1" balls and place on ungreased cookie sheet. Bake for 12 to 15 minutes.
If you find them hard to form into the 1" balls, add a tiny bit of water to the recipe to make it less crumbly.
Polar Bear


Ingredients:
half-and-half, vanilla vodka, Creme de Cacao, cinnamon sticks

Directions:
Combine ingredients in pitcher; chill 1 hour.
Stir.
Pour into the glasses of your choice and garnish as desired.
Low-Fat Cream of Tomato Soup
Category: soups-stews-and-chili
By Sara

I used to make the full-fat version but after I lost 100 pounds, I figured out how to make this easy and yummy tomato soup.

Ingredients:
2 (14.5 ounce) cans diced tomatoes, undrained
2 tablespoons chopped onion
1 ½ tablespoons white sugar
2 teaspoons salt
⅛ teaspoon ground cloves
½ teaspoon ground black pepper
1 (12 fluid ounce) can fat-free evaporated milk

Directions:
Pour tomatoes with their juice into a saucepan, and mix in onion, sugar, salt, cloves, and black pepper; bring to a boil over medium heat, reduce heat to a simmer, and cook until the onion is tender, about 10 minutes. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Return blended soup to the saucepan, and stir in the evaporated milk. Place over low heat, and cook just until hot, about 1 minute.

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

Calories: 131.2
Fat: 0.2 g
Saturated fat: 0.1 g
Carbohydrates: 22 g
Sugars: 19.9 g
Dietary fiber: 1.9 g
Protein: 8.4 g
Cholesterol: 3.5 mg
Sodium: 1582.6 mg
Homemade Fibre Bars


Ingredients:
rolled oats, wheat germ, salt, marshmallow cream, sweetened condensed milk, dried cranberries

Directions:
Combine the cereals, psyllium, wheat germ and salt in a large bowl., Place fluff and milk in a bowl and microwave at half power for 3 minutes., Add the chocolate chips and cranberries and mix until chips melt., Pour over the dry ingredients and fold in well., Press into a lined 15 X 10 cookie sheet., Set aside to firm up for 30 minutes, then and cut into bars.
Beef Asparagus Stir Fry


Ingredients:
canola oil, sugar, fresh ginger, cornstarch, beef broth, soy sauce, fresh asparagus, mushroom, water chestnuts, green onion, sesame seeds

Directions:
In a shallow glass container, combine 1 Tablepoon of oil, sugar, and half of the ginger. Add beef and turn to coat. Let stand for 15 minutes.
In a bowl, combine the cornstarch, broth, soy sauce, sesame oil, vinegar and remaining ginger until blended. Set aside.
In a large skillet or wok, brown beef in 1 Tablespoon of oil. Remove and keep warm. Add 1 more tablespoon of oil to the pan. Stir fry asparagus, red pepper and mushrooms for a minute or two. Add water chestnuts and onions; stir-fry for 1 minute. Add cornstarch mixture to the skillet.
Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Return beef to the pan; heat through.
Serve over hot rice.  Garnish with sesame seeds.
Grilled Garden Pasta


Ingredients:
water, olive oil, red pepper flakes, fresh ground pepper, garlic, dark brown sugar, roma tomatoes, asparagus, onions, red bell pepper, orange bell pepper, zucchini, button mushrooms, green beans, grape tomatoes, bow tie pasta

Directions:
Prepare charcoal grill and wood chips.
Add first 7 ingredients to a large pot. Cook over medium high heat till tomatoes are soft. Use a potato masher to smash tomatoes. Reduce heat to medium low and allow to simmer, sauce should reduce by 1/3.
Chop/slice onion, asparagus, peppers, squash, zucchini, and green beans into 3/4 to 1 inch pieces. Quarter mushrooms.
When coals are gray add wood chips. Add onion to a sprayed grill basket and grill over hot coals for 5 minutes, stirring occasionally. Add remaining vegetables, except peas and grape tomatoes, to grill pan. Grill and toss for 7-10 minutes till tender crisp. Remove from heat and add to pan with sauce along with peas and grape tomatoes. Cover and allow to rest 5 minutes.
Toss with pasta. Serve.
Rosemary Ranch Chicken Kabobs
Category: meat-and-poultry
By Theresa Spencer

This rosemary ranch chicken recipe is so delicious, tender, and juicy the chicken will melt in your mouth. Even the most picky eater will be begging for the last piece.

Ingredients:
½ cup olive oil
½ cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
¼ teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste  (Optional)
5  skinless, boneless chicken breast halves - cut into 1 inch cubes

Directions:
In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar.  Let stand for 5 minutes.  Place chicken in the bowl, and stir to coat with the marinade.  Cover and refrigerate for 30 minutes. Preheat the grill for medium-high heat.  Thread chicken onto skewers and discard marinade. Lightly oil the grill grate.  Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Prep time: 50 mins
Cook time: 10 mins
Total time: 1 hr
Yields: 6 servings

Calories: 377.7
Fat: 30.7 g
Saturated fat: 4.7 g
Carbohydrates: 4.8 g
Sugars: 3.7 g
Dietary fiber: 0.1 g
Protein: 19.9 g
Cholesterol: 59.2 mg
Sodium: 1097.2 mg
Big Smokey Burgers
Category: main-dish
By Janine

I created this recipe while trying to recreate the best burger I had ever tasted at a restaurant in the Great Smoky Mountains of North Carolina. My family and I think these burgers are better! They are packed with flavor!

Ingredients:
2 pounds ground beef sirloin
½  onion, grated
1 tablespoon grill seasoning
1 tablespoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
2 tablespoons minced garlic
1 tablespoon adobo sauce from canned chipotle peppers
1  chipotle chile in adobo sauce, chopped
salt and pepper to taste
6 (1 ounce) slices sharp Cheddar cheese  (Optional)
6  hamburger buns

Directions:
Preheat an outdoor grill for medium-high heat. Combine ground sirloin, onion, grill seasoning, liquid smoke, Worcestershire sauce, garlic, adobo sauce, and chipotle pepper in a large bowl. Form the mixture into 6 patties. Season with salt and pepper. Place burgers on preheated grill and cook until no longer pink in the center. Place a slice of Cheddar cheese on top of each burger one minute before they are ready. Place burgers on buns to serve.

Prep time: 25 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 6 burgers

Calories: 537
Fat: 29.7 g
Saturated fat: 13 g
Carbohydrates: 26.6 g
Sugars: 1.5 g
Dietary fiber: 1.7 g
Protein: 38.7 g
Cholesterol: 121.3 mg
Sodium: 1034.7 mg
Dreamy Strawberry Layer Cake


Ingredients:
strawberry gelatin, all-purpose flour, cold water, eggs, frozen sliced strawberries, canola oil, butter, icing sugar, frozen sliced strawberries, vanilla extract, fresh strawberries

Directions:
Preheat oven to 350F; grease and flour two 9-inch cake pans and set aside.
In a large mixing bowl, combine the cake mix, gelatin, flour, water and eggs, and beat with mixer for 2 minutes.
Add 5oz. of the strawberries with syrup to batter and beat 1 minute more; then add oil and beat for an additional minute.
Pour batter into prepared pans and bake in preheated oven for 25 to 35 minutes.
Remove from oven, let cool in pan for 5 minutes, then remove from pans and place on a rack to thoroughly cool.
When cake has cooled, frost with Strawberry Frosting, making a 2-layer layer-cake, putting frosting between both layers, on sides and on top.
Garnish top with fresh strawberries, if desired.
To make frosting, beat the butter in a large mixing bowl, with electric mixer, until smooth.
Beat in icing sugar, alternating with 5oz. of strawberries and syrup, until smooth.
Add vanilla extract and, if necessary, thin with a little milk or cream to spreading consistency.
Sun-Dried Tomato Damper


Ingredients:
self raising flour, milk, caster sugar, butter, sun-dried tomato

Directions:
Sift the flour into a bowl and rub in the butter.
Add the remaining ingredients and mix them until combined.
Turn the dough out on a floured surface and knead it for a couple of minutes bringing it into a ball.
Cover the dough with a tea towel or cling film and leave it to rest for 30 minutes.
Preheat an oven to 375 degrees.
Divide the dough into 8 balls of dough and place it on a lightly greased baking tray.
Place the tray on the center shelf in the preheated oven.
Cook the damper for 20 minutes until risen and golden brown.
Serve or keep warm until ready to serve.
Yellow Squash Cornbread Muffins


Ingredients:
eggs, applesauce, sugar, all-purpose flour, whole wheat flour, cornmeal, baking powder, salt

Directions:
Wash squash and trim ends. Cut squash in half lengthwise and scoop out the seeds (even if they are really small and immature. Chop the squash into chunks.
Cook in a small amount of water in the microwave (covered] for 10-15 minutes or until the squash is mushy.
Drain the water and use a food chopper to mash the squash to a pulp. Measure 2 cups.
Combine the squash with eggs, butter, and applesauce, and set aside.
Combine dry ingredients in a large bowl.
Make a well in center of mixture.
Add squash to dry ingredients, stirring only until moist.
Spoon into greased muffin tins, filling 3/4 full.
Bake at 375Â°F for 20 minutes or until toothpick inserted in center of muffin comes out clean.
Seafood Gumbo for a Crowd


Ingredients:
avocado oil, all-purpose flour, green bell peppers, celery, frozen okra, smoked sausage, stewed tomatoes, file powder, bay leaves

Directions:
Make A Roux:  In an 8-quart cast iron dutch oven heat oil until very hot, about 5 minutes.  Reduce heat to low and gradually add flour until all of it is incorporated and looks like a thin gravy.  Continue cooking over low heat , stirring constantly until the Roux is  the color of caramel.
Chop the onion, celery and bell pepper (holy trinity] and add one at a time, stirring until all vegetables are coated in the roux.
Add cajun seasoning.  You can make your own like the one we make, search for Kobe Roux Gris Gris Cajun Rub on this site.
Add seafood stock (you can purchase Better Than Bouillon fish, lobster or clam base].
Cut the smoked sausage into spoon-sized pieces and pan sear for color and to reduce the fat content.  This will also add flavor to the roux.
Saute the frozen okra in the same skillet as the you cooked the sausage inches  Cooking it prior to adding it to the jumbo prevents the okra from becoming slimy and gross.  The gumbo needs okra and file powder to aid in thickening.
Continue simmering for 1 1/2 hrs, stirring occasionally.
Add raw shrimp (16/20 peeled and deveined], and both types of crab.  If you want to use other seafood, feel free to do so, it's really all about what you have on hand or what you like.
Reduce heat and cook just until seafood is cooked.
Add more seasoning to taste.
Serve over bowl of white rice and garnish with chopped green onions.
We really recommend that you make this dish a day-ahead and serve it reheated.  It, like chili, is much better the next day.  Freeze leftovers in a freezer bag or freezer-safe container.
Boo-Yah.
Shrimp with Broccoli in Garlic Sauce
Category: world-cuisine
By AkronJoya

I really wanted to recreate my favorite Chinese take-out dish. After several attempts, here is the result! Serve over hot cooked rice.

Ingredients:
2 cups fresh broccoli florets
1 tablespoon water
2 tablespoons peanut oil
4 large cloves garlic, minced
1 cup low-sodium chicken broth
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 teaspoons grated fresh ginger root
1 pound uncooked medium shrimp, peeled and deveined
¼ cup canned water chestnuts, drained
2 tablespoons cornstarch

Directions:
Combine broccoli and water in a glass bowl; steam in microwave oven until slightly tender, 2 to 3 minutes. Heat peanut oil in a large skillet or wok over medium-high heat. Cook garlic in hot oil until fragrant, about 1 minute. Reduce heat to low; add chicken broth, soy sauce, oyster sauce, and ginger root to the garlic. Bring the mixture to a boil and add the shrimp; cook and stir until the shrimp turn pink, 3 to 4 minutes. Toss steamed broccoli and water chestnuts with the shrimp mixture to coat with the sauce. Stir cornstarch into the mixture 1 tablespoon at a time until the sauce thickens, about 5 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 197.7
Fat: 8 g
Saturated fat: 1.5 g
Carbohydrates: 10.1 g
Sugars: 1.3 g
Dietary fiber: 1.6 g
Protein: 21.2 g
Cholesterol: 173.6 mg
Sodium: 495.9 mg
Chaat Masala Seasoning


Ingredients:
cumin seeds, ajwain, black salt, mango powder, salt, garam masala, white pepper

Directions:
Roast the first 3 ingredients separately in a dry saute pan over medium high heat until they become aromatic--do not burn.
Grind them with the chillies, black salt and citric acid until a powder.
Mix in the remaining ingredients.
Store in an airtight container.
Portuguese Shrimp and Sausage Soup


Ingredients:
diced tomatoes, chorizo sausage, pepper, celery, white wine, water, onion, garlic, salt, thyme, medium shrimp

Directions:
Place all ingredients in crock pot except for shrimp.  Gently stir until well combined and vegetables are covered in cooking liquid.  Cover and cook on low 6 to 9 hours until veggies are tender.
Turn heat to high and add shrimp pushing them under the liquid.  Cover and cook for an additional 15 minutes or until shrimp are cooked through.  Garnish with cilantro.
Norwegian Almond Bars


Ingredients:
flour, baking powder, salt, butter, sugar, almond paste, confectioners' sugar, water, egg, cinnamon, cardamom

Directions:
Combine everything for the crust.  Blend with a mixer until particles are fine.  Press half of it in an ungreased 13x9 pan.
Combine everything for the filling,  Spread over the crust.  Sprinkle with remaining crust mixture.
Bake at 375 for 25 - 30 minutes.  Cool; cut into bars.
Apple Cinnamon White Cake
Category: desserts
By Jinglebells

A buttery white cake that comes together in minutes but tastes like you spent all day making it. Adding apples and cinnamon with brown sugar in layers makes this cake into an autumn delight. A scoop of ice cream is especially good with this cake.

Ingredients:
⅓ cup brown sugar
1 teaspoon ground cinnamon
⅔ cup white sugar
½ cup butter, softened
2  eggs
1 ½ teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
½ cup milk
1  apple, peeled and chopped

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan. Mix brown sugar and cinnamon together in a bowl. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract. Combine flour and baking powder together in a bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan; add half the apples and half the brown sugar mixture. Lightly pat apple mixture into batter. Pour the remaining batter over apple layer; top with remaining apples and brown sugar mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 1 9x5-inch loaf

Calories: 208.4
Fat: 8.9 g
Saturated fat: 5.3 g
Carbohydrates: 29.5 g
Sugars: 16.9 g
Dietary fiber: 0.8 g
Protein: 3.1 g
Cholesterol: 52.1 mg
Sodium: 143 mg