xiaoxl/recipe_data huggingface dataset:
Better-Than-Ever Beef Enchiladas


Ingredients:
green pepper, chunky salsa, reduced-fat sharp cheddar cheese, corn tortillas, fresh cilantro

Directions:
PREHEAT oven to 400°F Cook meat and peppers in large nonstick skillet on medium heat until meat is no longer pink, stirring frequently. Add 1 cup of the salsa; simmer 3 to 4 minute or until peppers are tender. Remove from heat; stir in 1/2 cup of the cheese.
SPREAD 1/4 cup of the salsa onto bottom of 13x9-inch baking dish. Brush dressing lightly over both sides of tortillas. Stack 4 of the tortillas on large sheet of waxed paper; wrap tortillas in waxed paper. Microwave on HIGH 20 to 30 sec. or just until warmed. Immediately spoon 1/3 cup meat mixture down center of each warm tortilla; roll up. Place, seam-side down, in dish. Repeat with remaining 4 tortillas and meat mixture. Spoon remaining 3/4 cup salsa evenly over filled tortillas; cover with foil.
BAKE 20 minute or until heated through. Uncover; top with remaining 1/2 cup cheese. Bake an additional 2 to 3 minute or until cheese is melted. Sprinkle with cilantro.
Grandma's Cream of Potato Soup or Broccoli Soup


Ingredients:
chicken broth, potatoes, celery, carrots, bacon, Spanish onion, heavy cream, butter, cornstarch, cheddar cheese, broccoli

Directions:
Empty cans of chicken broth in pot.
Add cubed potatoes and bring to a boil.
While potatoes are starting to cook pan fry bacon until crisp and add bacon grease to chicken and potato broth.
Crumble bacon and add to broth.
Add diced ham to broth (optional].
In a sauce pan melt butter and add diced onion, celery and carrots.
Pan fry until soft.
When potatoes are done add the celery, carrot and onion mixture with butter to broth.
Reduce heat to medium and add about 1/4 to 1/2 of the quart of heavy cream.
Be careful not to have soup at a heavy boil or cream will curdle.
Add enough cream to make soup look creamy throughout.
Add cheese (optional].
Mix corn starch with very cold water and add to soup.
Continue medium boil until soup thickens.
If it isn't thick enough repeat corn starch and add slowly.
Remove from heat and enjoy.
Soup will thicken when it gets cold.
Can add milk or water to thin out.
Individual Swirled Pumpkin Cheesecakes


Ingredients:
cream cheese, granulated sugar, ground cinnamon, all-purpose flour, vanilla extract, salt, eggs

Directions:
PREHEAT oven to 300°F Line 12-cup muffin tin with foil liners; coat liners with nonstick cooking spray.
BEAT cream cheese, sugar, cinnamon, flour, vanilla extract and salt in large mixer bowl until smooth. Beat in eggs one at a time, beating well after each addition. Transfer 1/2 cup batter to a medium bowl. Add pumpkin and Coffee-mate; stir until blended.
DIVIDE white cream cheese batter evenly among prepared cups; top evenly with pumpkin batter. Swirl batters with butter knife.
BAKE for 16 to 18 minutes or until just set. Cool completely in pan on wire rack. Cover and refrigerate for 4 hours before serving.
Egyptian Fried Eggs With Pastrami


Ingredients:
"eggs"

Directions:
Fry pastrami in the skillet with the cooking oil or spray.  (about 30 seconds a side].
Careful: will become crisp+burnt fast!
Turn to cook both sides, then add eggs, beaten or whole.
When eggs are set, remove to serving dish and season to taste.  Garnish with fruit or as desired.
Take care to not overcook the bastirma, as it will turn bitter.
Sweet & Spicy Sriracha Meatballs


Ingredients:
"chili sauce"

Directions:
Combine all ingredients in a slow cooker. Turn the heat on low., Cook for 4 hours., Serve warm. Set out extra sriracha/grape jelly sauce for dipping, if desired.
Summertime Baked Tomatoes
Category: side-dish
By Staci

Tomatoes and summer squash come together for a side dish even non-tomato lovers will love.

Ingredients:
3  tomatoes
1 teaspoon salt, or as needed
1  summer squash, finely diced
½ cup dry herb stuffing mix
2 teaspoons dried basil
¼ teaspoon ground black pepper
¼ cup shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Slice the tomatoes in half horizontally, sprinkle each cut side with salt, and place cut sides down on paper towels for about 5 minutes. Hollow out the tomato halves, leaving sides 1/4 inch thick; remove seeds from pulp, and chop the pulp. Place the chopped tomato pulp, squash, herb stuffing mix, basil, black pepper, and mozzarella cheese in a bowl, and mix until thoroughly combined. Stuff the mixture into the hollowed-out tomato halves. Bake in the preheated oven until the squash is tender and the cheese has melted, about 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 stuffed tomato halves

Calories: 63
Fat: 2.4 g
Saturated fat: 0.8 g
Carbohydrates: 7.8 g
Sugars: 3.3 g
Dietary fiber: 1.6 g
Protein: 2.8 g
Cholesterol: 3 mg
Sodium: 513.4 mg
No-Bake Double Chocolate Pots De Crème


Ingredients:
heavy cream, granulated sugar, pure vanilla extract, bittersweet chocolate, unsalted butter, table salt

Directions:
Have ready six 6-oz (180ml] ramekins (3-1/2” wide by 1-2/3” high] or other cups and make room in the fridge.  (Small teacups, demitasse- this is not baked].
Put the heavy cream in a small saucepan (or microwave in a 4-cup heatproof bowl] and heat just until boiling.  Once boiling, slide off the heat and whisk in the cocoa powder until smooth.  Add the sugar, chopped chocolate, butter, vanilla, and salt and whisk until the chocolate and butter are melted and the mixture is smooth.  Set aside to cool until warm and no longer hot.
Pour the chocolate cream evenly into the ramekins or cups.  Depending on what size cups you are using, they will be filled two-thirds to three-quarters of the way.  Set aside until cooled to room temperature.  Cover the tops- not the custard surface- with plastic and refrigerate until chilled and firm, about 4 hours.
Make ahead:  The crèmes can be prepared and refrigerated for up to 4 days before serving.   Finishing Touches:  Serve w/slightly sweetened whipped cream, and a few chocolate shavings.
Mocha: add 1 tsp instant espresso powder along w/cocoa powder.  Add 1 Tbsp dark rum or coffee-flavored liquor along with the vanilla.
Orange- add 2 tsp finely grated orange zest w/the cocoa powder.  Add 1 Tbsp orange-flavored liquor along w/the vanilla. Smooth- strain mixture before adding chocolate.  Stronger flavor- heat zest & cream, cover & let sit for 15 minutes.  Strain if smooth texture is wanted.
PARCHMENT ROASTED EGYPTIAN SPICED BRONZINI


Ingredients:
couscous, lemons, fresh parsley, grape tomatoes, red onions, garlic cloves

Directions:
Preheat oven to 425°F Pat bronzini dry. With a large knife, make two slits on each side of the fish. Salt & pepper fish inside and out.
With a food processor, combine 2 cloves garlic, RawSpiceBar’s Egyptian Spices, salt & 3 tbsp olive oil into a paste. Use 3/4 of spice paste to season the bronzini on both sides, pat the spice paste into the fish pushing it into the slits you made earlier. Set the remaining 1/4 of the spice paste aside.
Stuff each gut cavity with the chopped parsley, 1 clove minced garlic, 1/2 onions, 1/2 lemon & 1/2 tomatoes.
Arrange couscous next to fish on all sides. Add remaining lemon, red onion & tomatoes on fish around outside of couscous, creating somewhat of a wall. Sprinkle the vegetables with a pinch of salt and the remaining 1/4 of the spice paste.
Drizzle generously with olive oil. Fold over edges of parchment paper, stapling if necessary, to create an almost airtight seal.
Bake in oven for 30 minutes. Carefully open and serve with toasted flatbread & hazelnut dukkah and sumac, carrot & almond salad.
Turkey Cutlets With Barley and Swiss Chard


Ingredients:
pearl barley, onion, swiss chard, garlic cloves, extra virgin olive oil, chicken broth, lemon, parmesan cheese

Directions:
Rinse barley.  Chop onion.  Stem chard by cutting away leafy green prtion from either side of stalk.  Set leaves aside.  Chop 1 cup chard stalks  and mince garlic.  Heat two tablespoons oil in large saucepan over medium high heat until shimmering.  Add onion and chard stalks and cook until softened, about five minutes.  Stir in barley and garlic and cook until barley is lightly toasted, about three minutes.
Stir broth into saucepan with barley and bring to simmer.  Reduce heat to low, cover, and simmer until barley is tender and broth is absorbed, 20 to 40 minutes.
While barley cooks, cut chard leaves into 1 inch pieces.  Grate 1 teaspoon lemon zest, then cut lemon in half and remove seeds.  Grate parmesan (1/2 cup].
Fold chard leaves and lemon zest into barley, increase heat to medium high and cook uncovered , stirring gently, until chard is wilted about two minutes.  Off heat, stir in parmesan cheese and season with salt and pepper.  Transfer to serving platter and tent with aluminum ofil.
Trim cutlets, pat dry and season with salt and pepper.  Heat two tablespoonsoil in 12 inch non stick skillet over medium high heat until shimmering.  Add lemon halves cut side down andcook until browned, about two minutes, transfer to platter with barley.
Heat two teaspoons oil in now empty skillet and heat until shimmering.  Add 3 cutlets to skillet and cook until well browned and tender about 2 minutes per side.  Add to platter.  Repeat with oil and the 3 additional cutlets.  Squeeze lemon halves over cutlets.  sprinkle with remaining parmesan cheese.
Chewy and Fudgy Brownies Made with Milk Chocolate


Ingredients:
unsalted butter, eggs, pure vanilla extract, all-purpose flour, sugar, salt, baking powder, chocolate chips

Directions:
Preheat oven to 350 degrees f.
Toast nuts on a foil lined sheet pan until fragrant, about 7-9 minutes.
While nuts are toasting break chocolate up into small pieces and place in a medium microwave safe bowl with the butter.
Melt Butter with chocolate in the microwave, about 2 mins at 50% power.
Stir and continue to microwave at 50% power as required, stirring every 60 seconds.
This can also be done over a double boiler.
Allow chocolate mixture and roasted nuts to cool.
Meanwhile lightly beat eggs and vanilla in a small bowl and prepare a 13x9 pan (metal preferred] by lining it pan with foil (or parchment] and grease.
Leave enough overhang on the lining to lift the brownies out of the pan when done.
In a heavy duty plastic bag smash nuts with a rolling pin until well crushed, add dry and optional ingredients.
Shake to combine.
This can be done in a bowl if you prefer.
Slowly pour egg mixture into chocolate while stirrin, mixture will thicken slightly.
Add dry ingredients in three batches, fully incorporating each addition as you go.
Spread mixture into prepared pan with an angled spatula or a large spoon.
Bake 40-50 minutes or until a toothpick inserted in the center of the pan comes out just slightly moist.
Cooking time varies all over the place depending on type of pan and your oven.
I use natural aluminum pans, have a calibrated thermometer and keep a pizza stone in the oven for consistancy.
Whatever you do to insure that that you don't over cook, simply start checking when they start to smell like brownies!
You can rotate the pan halfway through the cooking process to even things out if desired.
Cool in the pan on a rack.
Remove from pan by lifting liner, place on a cutting board and cut into squares.
Bread Stuffing With Mushrooms and Bacon


Ingredients:
bacon, leeks, celery, mushrooms, dried sage, dried thyme, salt, ground black pepper, chicken broth, eggs, baking powder

Directions:
Preheat oven to 325ºF.  Spread bread cubes on 2 baking sheets.  Bake until bread cubes are dry and crisp, stirring occasionally, about 25 minutes.  Transfer bread to large bowl.
Saute bacon in heavy skillet over medium-high heat until brown and crisp.  Using slotted spoon, transfer bacon to paper towels and drain.
Pour off all but 1/4 cup drippings from skillet.  Add chopped leeks and celery to skillet and saute until tender and beginning to brown, about 10 minutes.  Add mushrooms, sage, thyme, salt and pepper and saute until tender, about 10 minutes.
Pour mushroom mixture over bread cubes.  Add bacon and toss to blend.  Mix in 2 cups broth.  (Stuffing can be prepared 1 day ahead.  Cover and refrigerate.
Preheat oven to 350ºF.  Butter 13x9x2" glass baking dish.
Beat eggs and baking powder in small bowl to blend.  Mix eggs into stuffing; moisten stuffing with more broth if stuffing is dry.
Transfer to prepared baking dish.  Bake stuffing until cooked through and golden brown on top, about 1 hour.
Zucchini/Yellow Squash Stir Fry


Ingredients:
zucchini, yellow onion, margarine, water

Directions:
Rinse zucchini and squash.
Cut into thin slices, discarding stems and bottoms.
Slice onion into thin rings.
Spray a wok or large, covered frying pan with cooking spray.
Melt butter in pan over medium-high heat.
Add zucchini, squash and onion.
Stir-fry for several minutes, until tender-crisp.
Season with salt and pepper, to taste.
Add 3 T water and cover.
Reduce heat and simmer for 6-8 minutes or until mixture meets your criteria for doneness (We like ours slightly soft, others may prefer either crisp or very soft].
No-Bake Crisp Rice Cereal Treats by Trader Joes (Vegan-Friendly)


Ingredients:
brown sugar, creamy peanut butter, chocolate chips

Directions:
Tip: to make measuring the agave syrup and peanut butter easier, grease inside the entire measuring cup first (I use a glass measuring cup]. That way, the syrup and butter will slide right out.
Grease a 13 x 9-inch baking pan. Set aside.
Combine the brown sugar and agave syrup in a preferably non-stick saucepan.
Bring *just* to a boil; stirring often with a non-stick utensil.
Continue to stir until the brown sugar has dissolved. Remove carefully from heat.
In a large mixing bowl combine the brown sugar mixture with the peanut butter or seed/nut butter of choice. Mix well. If using, add the chips, too while the mixture is still very hot.
Add the Rice Krispies-type cereal and stir together.
Press the mixture into the baking pan.  If desired, decorate the top of the treats with Holiday sprinkles/non pareils.
Cover and refrigerate for several hours to cool and harden. Tip: to harden more quickly, cover well and place in the freezer for approximately 1 hour.
Use a sharp knife to slice into squares.
Firecracker Shrimp Linguine #Ragu


Ingredients:
bucatini pasta, pasta, olive oil, onion, garlic cloves, white wine, oregano, shrimp, feta, cilantro, parsley, bacon

Directions:
Bring water to a boil in a large pot and cook the pasta as directed on package.
Meanwhile, heat the oil in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
Add the garlic and chili pepper flakes and cook until fragrant, about 1 minute.
Add the wine and simmer for a few minutes.
Add the Ragu and oregano and simmer until the sauce gets hot, about 10 minutes.
Add the shrimp and and simmer until cooked, about 2-4 minutes.
Mix in the feta, cilantro and parsley, season with bacon and serve over the pasta.
Ukrainian Easter Cheese (Paska)
Category: holidays-and-events
By Tania Mychajlyshyn- D'Avignon

This unbaked cheese Paska was one of my mother Sofia's traditional Ukrainian Easter recipes. She passed away in 1995 so I have been making it ever since. It is easy to make, very rich,  and a hit every time. Decorate with the fruits of your choice.

Ingredients:
16 ounces farmer cheese
12 ounces cream cheese (such as Philadelphia®), softened
½ cup unsalted butter, softened
4  hard-boiled egg yolks
1 cup superfine white sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 teaspoon grated lemon zest, or more to taste
1 teaspoon grated orange zest, or more to taste

Directions:
Combine farmer cheese, cream cheese, butter, and egg yolks in the bowl of a stand mixer fitted with a paddle attachment; mix on low speed to combine. Add sugar, vanilla extract, lemon juice, lemon zest, and orange zest; mix until Paska mixture is smooth. Line a sieve with dampened cheesecloth, leaving an overhang on all sides. Place over a plate that will catch any additional liquid that drains out. Spoon Paska mixture into cheesecloth. Fold the ends of the cheesecloth over the mixture. Cover with a plate and set a heavy weight on top. Chill until Paska is firm, overnight to 24 hours. Remove weighted plate and unfold cheesecloth ends. Use cheesecloth ends to lift Paska out. Invert onto a plate and peel away cheesecloth.

Total time: 1 day
Yields: 16 servings

Calories: 293.9
Fat: 22.5 g
Saturated fat: 14.7 g
Carbohydrates: 13.8 g
Sugars: 12.7 g
Protein: 9.2 g
Cholesterol: 116.6 mg
Sodium: 269.4 mg
Nature O's Breakfast Cookies


Ingredients:
vegan margarine, butter, peanut butter, canola oil, stevia, brown sugar, vanilla, water, ground flax seeds, whole wheat flour, all-purpose flour, quick-cooking oats, baking soda, salt, nutmeg, granola cereal

Directions:
In a large bowl, beat butter, SunButter, oil, Truvia and sugar until blended.
Beat in vanilla, water and flaxseed until well mixed.
Beat in flours, oats, baking soda, salt and nutmeg until a dough forms.
Stir in cereals.
Cover with plastic and chill 1 hour (up to overnight].
Heat oven to 375°F and line 2 baking sheets with parchment or SilPat.
Roll balls of dough and place 2” apart on the sheets. Flatten slightly (these don't spread].
Bake 10 minutes, until light brown and set.
Cool 5 minutes, then remove to a cooling rack and cool completely.
Store in tightly covered container.
Mushrooms Stuffed With Spinach


Ingredients:
mushrooms, fresh spinach, bacon, onion, marjoram, gruyere cheese

Directions:
Wipe mushrooms clean and cut off the stalk ends if they are dirty. Pull the stalks apart from the caps and chop the stalks finely.
Clean the spinach and blanch it in boiling salt water for 2 minutes. Remove, squeeze dry, and chop.
Preheat the broiler.
Fry the bacon in a pan until well done but not crisp. Add the onion and fry until almost golden, stirring occasionally. Add the chopped mushroom stalks and fry for a few more minutes.
Take the pot off the stove. Mix in the spinach and marjoram. Mix in the egg yolks. Add some bread crumbs if the mixture needs thickening. Season with salt and pepper.
Fill the mushrooms with the stuffing, cover with grated cheese, and broil 10 minutes, or until the cheese is bubbly and golden.
Drunk Cheesy Chicken


Ingredients:
chicken breasts, streaky bacon, leeks, dry white wine

Directions:
Cut a slice into each uncooked chicken breast to make a pocket.
Stuff each breast with half the cream cheese then wrap with 4 of the rashers of bacon to keep it together.
Slice up the leeks into fairly large slices and place in a roasting tin.
Place the breasts in the roasting tin surrounded by the leeks and pour in the white wine until it reaches just under half way up the chicken breasts.
Cook in a pre heated oven at 200° for 45 minutes BUT keep an eye on the developing cheese sauce as the wine evaporates quite quickly towards the end of cooking so if your sauce looks too thick for your liking add a little more wine to thin it 10 minutes before it should be  done.
Asian Five-Spice Vinegar


Ingredients:
rice vinegar, whole cloves, star anise, fresh ginger, lemon, fresh cilantro stems

Directions:
Combine first 5 ingredients in a non-aluminum saucepan.
Simmer over low heat 10 minutes.
Remove from heat, and cool.
Pour into a wide-mouth jar; cover and let stand for 2 weeks in a cool, dark place, gently shaking jar occasionally.
Strain the vinegar mixture through a cheesecloth lined sieve into a glass measure or medium bowl; discard solids.
Cut 1 strip from rind of lemon; cut into very thin slices to equal 1 teaspoon. Pour vinegar into a decorative bottle.
Add pink peppercorns, lemon rind strips, and cilantro.
Seal with a cork or other airtight lid; store in a cool, dark place.
Pumpkin Spice Dabo Kolo (Ethiopian Pumpkin Spice Ricotta Donuts)


Ingredients:
ricotta cheese, eggs, all-purpose flour, fine sea salt, butter, honey

Directions:
In medium sized bowl, whisk ricotta cheese until creamy. Add eggs and whisk well. Whisk in RawSpiceBar's Pumpkin Spices, flour, salt and butter.
Add oil to a deep frying pan or wok, to about 1/2 inch up the side of the pan. Heat oil to 350-360 degrees or until a bit of the dough instantly rises to the surface when added.
Add dough to pan, 1 tbsp a time, pushing it off with a spoon or spatula. When golden brown on one side, turn to brown other side, until puffed into small balls.
Transfer dough with a slotted spoon to a paper lined baking sheet and allow to cool slightly. To serve, arrange on a platter and drizzle with the honey. Enjoy!
Baked Butternut Squash
Category: side-dish
By Anonymous

This simple baked butternut squash is easy to make, delicious to eat, and looks beautiful on the plate.

Ingredients:
1  butternut squash, halved lengthwise and seeded
water
1 tablespoon butter, divided
salt and ground black pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place squash, cut sides down, in a 9x13 baking dish. Pour water into dish around squash halves. Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours. Carefully remove the skin with a fork; it should be very easy to remove. Top squash halves with butter and season with salt and pepper to taste.

Prep time: 10 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 40 mins
Yields: 2 servings

Calories: 280.7
Fat: 6.3 g
Saturated fat: 3.8 g
Carbohydrates: 59.7 g
Sugars: 11.2 g
Dietary fiber: 10.2 g
Protein: 5.2 g
Cholesterol: 15.3 mg
Sodium: 64.9 mg
Broccoli With Indian-Spiced Yogurt


Ingredients:
broccoli, extra virgin olive oil, cumin seeds, fennel seeds, cardamom pods, plain yogurt, lemon

Directions:
Wash the broccoli, and break it into its florets, and cook 4 to 5 minutes at the most  in salted water. Drain.
Heat oil in a skillet, and add the drained broccoli.
Meanwhile, in a small skillet, toast the cumin, fennel and cardamom until fragrant, about 3 to 4 minutes, and then grind them in a mortar and pestle.
Stir most of the spice mixture into the yogurt with the juice of the lemon.
Drizzel the spiced yogurt over the broccoli, and garnish with remaining spice mixture and some zest of the lemon.
Chinese Shrimp Pancake


Ingredients:
raw shrimp, cilantro, red bell pepper, cooking wine, ketchup, sugar

Directions:
Whip the egg white until stiff.
Cut the imitation crab meat into little strips lengthwise than.
Use the back of your knife to"flatten" the shrimp then mince.
Mix all the ingredients for the panckae until they bind well (you can adjust the consistency with some cornstarch or more egg whites].
Heat your wok.
Spray with cooking spray and some peanut oil in the wok (make sure you use enough oil or the pancake won't be crispy! I use about 2 tbsp].
In the med-high temp wok, put all the pancake mixture into the wok and use the back of a big spoon, flatten the mixture on the wok.
When you can start to smell the yummy pancake cake, flip and cook the other side until done (I never learn how to just "toss" the pancake, so I slide it on another plate and then flip it].
Cut the pancake into finger-food size.
Garnish with more cilantro.
Mix the sauce and serve!
Kidney-Friendly Garlic Potato Pancakes


Ingredients:
instant mashed potatoes, garlic clove, parmesan cheese, swiss cheese, unsalted butter, fresh ground black pepper, salt, water

Directions:
In a non-stick saucepan, melt the unsalted butter on medium-low heat. Once completely melted, add the salt, garlic, and onion and sauté them until the onions start to turn clear, or about 5 minutes.
Add the water and pepper and increase the heat a little so that it boils. Once boiling, turn off the heat. Add the mashed potatos and stir well. They should have a creamy consistency and no visible "lumps", except for the onions. Extra water may be added, in small amounts (think tbsp] at a time if needed.
Add the Parmesan cheese and stir well, followed by the Swiss cheese. It helps to tear the Swiss cheese into smaller pieces, first. Stir until the Swiss cheese is completely melted into the potatoes.
Now we're ready to fry! Drop the potatoes into 4 pancakes in a non-stick frying pan. Add the oil and fry them until they become crispy, flipping them occasionally. Because they do not contain flour or eggs, they will still be very soft.