xiaoxl/recipe_data huggingface dataset:
Authentic Enchiladas Verde


Ingredients:
chicken breast halves, chicken broth, garlic clove, salt, garlic clove, salt, corn tortillas, queso fresco, fresh cilantro

Directions:
In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic.
When cool enough to handle, shred chicken with your hands.
Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green].
Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed.
Pour salsa in a medium saucepan, and bring to a low boil.
Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil.
Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.
Thumbprint Cookies


Ingredients:
butter, margarine, shortening, brown sugar, egg, vanilla, flour, salt

Directions:
Heat oven to 350°.
Mix thoroughly butter, shortening, sugar, egg yolk and vanilla.
Work in flour and salt until dough holds together.
Shape dough by teaspoonfuls into 1-inch balls.
Beat egg white slightly.
Dip each dough ball into egg white; roll in nuts.
Place 1 inch apart on ungreased baking sheet; press thumb deeply in center of each.
Bake about 10 minutes or until light brown.
Immediately remove from baking sheet.
Cool; fill thumbprint with jelly.
*Ifusing self-rising flour, omit salt.
Chocolate Thumbprint Cookies: Substitute ½ cup granulated sugar for ¼ cup brown sugar; add 1 ounce melted unsweetened chocolate (cool] with the vanilla.
Tantalizing Roasted Vegetable Sandwich With Secret Spread


Ingredients:
cream cheese, garlic cloves, fresh basil, sun-dried tomato, roma tomato, green bell pepper, fresh basil, fresh basil, baby arugula, mozzarella cheese

Directions:
For the sandwich: Preheat oven to 400 degrees Fahrenheit. Put 2 tbsp of balsamic vinaigrette into a small bowl, and add tomato and green pepper slices, turning to coat. Put on a pan and sprinkle with the finely chopped basil, and salt & pepper. Roast for about 20 minutes, or to your liking.
For the spread: Put all the spread ingredients into a blender or food processor and process until a smooth paste has formed (more or less].
To assemble: Spread the spread over two slices of bread. Layer the arugula leaves and the fresh basil leaves, followed by the roasted red pepper. When your tomatoes and green peppers are done roasting, layer them on. Top with the sliced mozzarella while it's still hot-- so the cheese melts.
Enjoy!
Hot Stuffed Avocado


Ingredients:
Hass avocado, lemon juice, garlic powder, butter, shallot, cayenne pepper, flour, sharp cheddar cheese

Directions:
Slice avocado in half and remove pit.
Put halves in large baking pan. Sprinkle each with lemon juice and garlic powder.
In small saute pan, melt butter; add shallot, celery salt and pepper. Cook 3 minutes. Whisk in flour.
Add cream. Cook while stirring until thickened. Fold in chicken and 1/4 cup cheese.
Stuff each avocado with half of mixture, top each with remaining cheese and almonds and bake at 350 degrees for 15 minutes.
Blueberry Dessert


Ingredients:
blueberries, cinnamon, sugar, margarine, flour, baking powder, salt, milk, sugar, cornstarch, boiling water

Directions:
Put berries in greased 8" square pan.
Dribble juice over, and sprinkle with cinnamon Cream sugar and butter Add dry ingredients and milk.
Mix til smooth.
Spread over berries.
Combine sugar and cornstarch.
Sprinkle over batter.
Pour boiling water carefully over.
Bake 45-60 minutes at 350° till browned.
Can be halved in a loaf pan.
Tangy Grilled Pork Tenderloin
Category: meat-and-poultry
By Sadie

This is a quick, easy and very flavorful recipe. I've made it many times. Plan ahead because the pork needs to marinate.

Ingredients:
2 pounds pork tenderloin
⅔ cup honey
½ cup Dijon mustard
¼ teaspoon chili powder
¼ teaspoon salt

Directions:
Place meat in a large resealable plastic bag. In a medium bowl, mix together honey, Dijon mustard, chili powder, and salt. Pour marinade over tenderloins, seal, and refrigerate for at least 4 hours. Prepare the grill for indirect heat. Lightly oil grill grate. Remove meat from marinade, and discard liquid. Grill for 15 to 25 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).

Prep time: 15 mins
Cook time: 25 mins
Total time: 4 hrs 40 mins
Yields: 6 servings

Calories: 267.3
Fat: 3.6 g
Saturated fat: 1.2 g
Carbohydrates: 35.3 g
Sugars: 30.9 g
Dietary fiber: 0.1 g
Protein: 23.4 g
Cholesterol: 65.3 mg
Sodium: 650.5 mg
Brussels Sprouts With Browned Butter
Category: side-dish
By OCGIRLSTAR

Brussels sprouts with browned butter, garlic, and cooked red onions make a great side dish or a meal in itself. Enjoy!

Ingredients:
1 ½ pounds Brussels sprouts
3 tablespoons extra-virgin olive oil
1 teaspoon red pepper flakes
salt and ground black pepper to taste
1 small red onion, chopped
3 cloves garlic, coarsely chopped
2 tablespoons butter

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil. Add Brussels sprouts; cook until slightly tender, 1 to 2 minutes. Remove and run sprouts under cold water to stop the cooking process. Trim ends off each Brussels sprout and slice sprouts in half. Heat olive oil in a large skillet over medium heat; arrange Brussels sprouts, cut sides down, in the hot oil. Season with red pepper flakes, salt, and black pepper. Cook Brussels sprouts, keeping them in the same place, until cut sides are browned, 7 to 9 minutes. Mix red onion and garlic into Brussels sprouts; cook and stir mixture until Brussels sprouts are cooked through but still firm, 10 to 13 more minutes. Place butter in a cold saucepan; place saucepan over medium heat. Cook butter until it begins to bubble and foam, about 5 minutes. Reduce heat to low; cook, constantly stirring, until butter begins to brown, 5 to 10 minutes. Remove from heat and pour browned butter over Brussels sprouts; toss to coat.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 152
Fat: 11 g
Saturated fat: 3.5 g
Carbohydrates: 12 g
Sugars: 3.1 g
Dietary fiber: 4.7 g
Protein: 4.2 g
Cholesterol: 10.2 mg
Sodium: 56.5 mg
50 Dollar Salad


Ingredients:
lime Jell-O gelatin, boiling water, crushed pineapple, pear, pecans, marshmallows, sugar, vinegar

Directions:
Mix Jell-O and boiling water until thoroughly dissolved.
Chill until slightly thickened.
Whip it until light and frothy; fold in the fruit, nuts, and marshmallows.( i mixed marshmallows in the egg yolks   i just used a a coupla handfuls of mini marshmallows ].
Cook the yolks, sugar and vinegar until thick.( i did this over double boiler with a whisk, and at end of cooking ,add marshmallows ]
Cool and add to whipped Jell-O mixture.
Whip 1/2 pint whipping cream to soft peaks and fold into Jell-O mixture.
Pour into pan and chill overnight.
Serve cold.
French Toast


Ingredients:
eggs, milk, sugar, vanilla, cinnamon

Directions:
In a shallow dish, beat together eggs, milk, sugar, vanilla and cinnamon until well blended.
Heat a buttered skillet over medium heat until just hot enough to sizzle a drop of water.  One slice at a time, dip bread into egg mixture on each side.  Place bread in hot pan, cook on both sides about 4 minutes each side or until golden brown, and no visible liquid remains.
Serve immediately.  Syrup, fresh fruit slices and confectioners sugar sprinkled on top are optional.
Japanese Crispy Fried Chicken - Kara-Age


Ingredients:
ginger, clove, soy sauce, sake, ground black pepper, potato starch

Directions:
Cut chicken in bite size pieces. In a plastic container or large ziploc bag, combine grated ginger, garlic, soy sauce and Sake.
Put the chicken in the marinade and mix chicken well. Put the chicken in the fridge for 15 to 20 minutes.
In a deep frying pan or a wok, heat vegetable oil to 180 degree Celsius or 350°F
Dust the chicken with potato starch and fry in the oil until golden. To make them really crispy, lift chicken from the oil with chopsticks or tongs from time to time so that the chicken will be aired out (so to speak].
Stuffed Pepper Soup I
Category: soups-stews-and-chili
By Holly

This soup has the same ingredients that you use to stuff green peppers but the peppers are not actually stuffed.

Ingredients:
2 pounds ground beef
1  green bell pepper, chopped
1 (29 ounce) can tomato sauce
1 (29 ounce) can diced tomatoes
2 cubes beef bouillon cube
¼ cup packed brown sugar
2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon soy sauce
2 cups cooked white rice

Directions:
In a Dutch oven brown beef over medium high heat. Drain off any fat. Add the peppers to the browned meat and saute for 3 minutes. Stir in the tomato sauce, diced tomatoes with juice, bouillon cubes, brown sugar, salt, pepper and soy sauce. Reduce heat to low, cover and simmer for 30 to 45 minutes. Stir in rice and heat through.

Yields: 10 servings

Calories: 384.3
Fat: 24.4 g
Saturated fat: 9.9 g
Carbohydrates: 22.2 g
Sugars: 11 g
Dietary fiber: 2.2 g
Protein: 18 g
Cholesterol: 77.2 mg
Sodium: 1407.5 mg
Peppermint Meringue Cookies


Ingredients:
cream of tartar, salt, sugar

Directions:
Pre-heat oven to 300 degrees.
In bowl, egg whites until foamy. Add cream of tartar and salt, beat to soft peaks.
Gradually beat in sugar. Beat until mixture forms stiff shiny peaks.
Reserve 2 tablespoons for crushed candy for sprinkling on top.
Gently fold remaining candy into egg white mixture.
Drop egg mixture by tablespoons onto parchment lined cookie sheets.
Sprinkle tops of cookies with the reserved candy.
Bake at 300 degrees until cookies just begin to brown and feel crisp when touched (they should be very light] about 20 to 25 minutes.
Cool in pans on wire racks.
Fresh Strawberry Pie!


Ingredients:
fresh strawberries, sugar, cornstarch, water, strawberry Jell-O gelatin dessert, Cool Whip

Directions:
Arrange strawberries nicely in pie crust., Mix cornstarch and sugar in pan., Add water., Boil til clear., Add jell-o., Pour over strawberries., Chill., Serve with Cool Whip!
Crabbies
Category: main-dish
By Tracy Clark

My mom gave me this recipe. It was a childhood favorite! Crabby, cheesy, tasty! You can freeze the mixture if you want, and then thaw and use as needed.

Ingredients:
¼ cup margarine, softened
⅔ (5 ounce) container sharp processed cheese spread
8 ounces cooked crabmeat
¼ cup mayonnaise
½ teaspoon garlic powder
½ teaspoon dried parsley
8  English muffins, split

Directions:
Preheat oven on broiler setting. In a medium bowl, mix together margarine and cheese spread. Stir in crabmeat, mayonnaise, garlic powder, and parsley. Spread the mixture on the split English muffins. Arrange on a cookie sheet. Broil until the cheese mixture is bubbly.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 8 servings

Calories: 294.7
Fat: 14.9 g
Saturated fat: 3.6 g
Carbohydrates: 27.5 g
Sugars: 0.2 g
Protein: 12.8 g
Cholesterol: 30.3 mg
Sodium: 593.6 mg
Cathy's Pork Adobo


Ingredients:
garlic, soy sauce, vinegar, water, black pepper, bay leaf, sugar

Directions:
Put pork, soy sauce, vinegar, garlic, pepper, water, and bay leaf in a pan.
Boil in medium heat until half the water has evaporated or until meat is tender (You can add more water if longer boiling time is required].
Take out the pork from the sauce.
Sprinkle sugar over pork then fry until brown in hot oil.
Put back in the sauce then simmer for 10 minutes.
Swedish Cabbage and Cranberry Salad


Ingredients:
cabbage, whole berry cranberry sauce, lemon juice, salt

Directions:
In a covered bowl, combine all ingredients & toss lightly., Chill in the refrigerator for at least 2 hours before serving.
Turkey Sausage and Cheese Omelet


Ingredients:
egg, skim milk, turkey sausage, onion, olive oil, fat free cheese

Directions:
Add eggs and milk in small bowl beat well.
Heat small egg pan on medium heat. Add 1 tsp oil, onion, and sausage. Cook for 5 minutes or until sausage is fully cooked.
Remove sausage from pan to small bowl.
Reheat pan and add 1 tsp oil. Add eggs and cook omelet on both sides.
Top eggs with sausage on one side, top with cheese. Fold omelete onto plate.
Serve with whole wheat toast.
Scallion Rice


Ingredients:
brown rice, scallions

Directions:
Place a medium-size pot with a lid over medium-high heat with about 2 tablespoons of oil.
Add the rice to the pan and cook it for a minute, then add the chicken stock.
Bring the liquids up to a bubble, then put the lid on the pot, reduce the heat and cook until the rice has absorbed all of the liquid, 40-45 minutes (18-20 minutes for white rice].
Fluff the cooked rice with a fork and stir in scallions.
Alternately you can cook this in your rice cooker, according to cooking directions.  I have to presoak brown rice.  Just skip the browning, oil is optional, and add scallions at the end.  Fluff and serve.
Zurie's Light Beer Batter for Fish Fillets


Ingredients:
cake flour, baking powder, seasoning salt, coarse black pepper, turmeric, butter, beer

Directions:
Mix the flour and all the seasonings, up to the butter, in a roomy bowl.
* NOTE: I mention a dry seasoning which is to die for, with all-natural ingredients. The brand name is Peppadew, and from what I see on the label it is exported. But if you cannot find it, use your own preferred brand.
Add the soft butter, and carefully measure out the beer in a measuring cup -- you want BEER, not foam!
Whisk mixture with electric mixer until quite smooth.
Clean the electric beaters, then whisk the egg white until very stiff. Fold into the flour-beer mixture, or whisk in lightly by hand. Your mixture should be the thickness of double cream -- more or less.
Dab the fish fillets dry with kitchen paper (else the batter won't adhere].
Use a deepfryer OR a wok (I use the latter]. In the wok I heat 2 - 3 inches of oil, and heat until a drop of batter sizzles and browns when you test it.
Scrunch up enough kitchen paper to drain the fillets on. Then dip the fillets (one at a time] in the batter, slide into the hot oil, fry only until the batter turns golden-brown, and remove with slotted spoon to the kitchen paper to drain.
Do the same with the rest of the fillets, then either serve immediately, or keep briefly in a low oven with the door not-quite-closed (so the fish do not steam, which will ruin the crispy coating]. Do NOT overcook the fish -- it's done in a minute.
The batter is enough for 6 - 8 normal-sized fish fillets.
Baked Beer Can Chicken
Category: meat-and-poultry
By staycd

This chicken always turns out juicy and tender with robust flavor. Are you tired of the same old boring chicken? Try this one! It is so easy to prepare and cook. There are other versions that can be cooked on the grill but we prefer ours in the oven. It's a dinner our whole family loves.

Ingredients:
¼ cup garlic powder
2 tablespoons seasoned salt
2 tablespoons onion powder
1 tablespoon dried oregano
1 tablespoon salt
1 ½ teaspoons ground black pepper
1 (12 fluid ounce) can light-flavored beer (such as Bud Light®)
1 (3 pound) whole chicken
4  green onions, sliced
4  green onions, cut in half crosswise
1 (12 fluid ounce) can light-flavored beer (such as Bud Light®)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix the garlic powder, seasoned salt, onion powder, dried oregano, salt, and ground black pepper in a small bowl; set aside. Pour 1/3 of one can of beer into the bottom of a 9x13-inch baking dish. Place the open beer can in the center of the baking dish. Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the open beer can with the legs on the bottom. With the breast of the chicken facing you, use a paring knife to cut a small slit on each side and press the tip of each wing into the slit to encourage even cooking. Rub the prepared seasoning mixture to taste over the entire chicken. Pat the sliced green onions around the whole chicken evenly. Some will fall into the beer, that's fine. Press the halved green onions into the top cavity of the chicken. Open the remaining beer and pour 1/2 of it into the pan under then chicken. Reserve the remaining beer. Bake the chicken in the preheated oven. After 45 minutes, pour remaining beer into the pan under the chicken. Continue baking until no longer pink at the bone and the juices run clear, about 30 additional minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Prep time: 25 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 40 mins
Yields: 4 servings

Calories: 564.1
Fat: 26 g
Saturated fat: 7.2 g
Carbohydrates: 20 g
Sugars: 3.9 g
Dietary fiber: 2.6 g
Protein: 49.3 g
Cholesterol: 145.4 mg
Sodium: 3276.5 mg
Chicken Casserole


Ingredients:
mayonnaise, evaporated milk, cheddar cheese, celery, onion, mushrooms, black pepper

Directions:
Cook egg noodles to al dente in boiling salted water; drain well.
Preheat oven to 325°F.
Mix all ingredients together in a large casserole dish, reserving 1/2 cup of cheese.
Sprinkle reserved cheese over the top.
Bake for 30 minutes.
Serve hot.
Turkey Burgers With a Mustard Sauce


Ingredients:
ground turkey, egg, salt, black pepper, olive oil, tomatoes, avocado, mustard, mayonnaise

Directions:
In a large bowl combine, first six ingredients.
Shape turkey mixture  into patties.
Add the oil to a skillet on the stove, heat on medium heat.
Add patties, fry on one side for 10 to 12 minutes than flip over and repeat. (Keep a check on the turkey patties to keep from burning them. Flip earlier if needed]
While frying prepare the Mustard Sauce.
Add mayonnaise and rest of the honey mustard sauce to a small bowl.
Stir well to combine.
Spread sauce on each kaiser roll
Add turkey pattie on one side of roll and top with more sauce than.
Add tomato slice and avocado slice on top,than other half of roll.
Enjoy!
Country Cottage Rolls (Vegetarian)


Ingredients:
walnuts, pecans, onion, eggs, soy sauce, cottage cheese, rolled oats, mixed herbs, puff pastry, milk

Directions:
In a food processer, chop the nuts and onion into very small pieces.
Add eggs, soy sauce and cottage cheese and process until smooth.
Transfer to a fairly large bowl and mix in the dry ingredients.
Turn your oven on to 220°C Prepare an oven tray with baking paper or a silicon sheet.
Cut the pastry sheets in half and spoon mixture down one edge. Brush the other edge with milk. Roll to enclose mixture and repeat with remaining sheets.
Cut each log into 6 even lengths and place them on the prepared oven tray. Prick the tops with a sharp knife or fork and brush with milk. TIP: Doing this on the tray you will be baking them prevents mess in case the filling decides to ooze out.
Bake in your now hot oven at 220C for 15-20 minutes or until crisp and golden.
Guilt-Free Breakfast Casserole!


Ingredients:
turkey sausage, eggs, milk, salt, pepper, 2% cheddar cheese

Directions:
In large skillet, brown sausage, crumbling well; drain excess grease and allow to cool.
Combine milk, eggs, salt, and pepper in large bowl.
Mix bread and sausage together; spread into a greased 13x9 - inch casserole dish.
Pour egg mixture over; cover and allow to set in the fridge for 3-12 hours.
Bake, covered, at 350 F for 40-45 minutes or until center is mostly set.
Uncover, add cheese, and bake additional 10 minutes or until cheese is melted.
Sun-Dried Tomato Crusted Tofu


Ingredients:
firm tofu, black pepper, kosher salt, panko breadcrumbs, sun-dried tomato packed in oil, garlic cloves, egg, water, olive oil, dry white wine, capers, fresh lemon juice, butter, sun-dried tomato packed in oil, fresh parsley

Directions:
Preheat oven to 375º. Slice each brick of Tofu in half lengthwise to make 2 even sized cutlets; season with pepper and salt.
Pulse the Panko breadcrumbs, tomatoes, and garlic in a food processor.
Transfer to a shallow dish. Place flour in a second shallow dish. Blend eggs and water with a fork in a third shallow dish.
Dredge both sides of the tofu lightly in flour, shake off excess flour, and then dip into egg mixture to coat. Transfer tofu to crumb mixture and pat onto both sides; place on a baking sheet or plate.
Heat the oil over medium-high heat. Cook tofu approximately 3 minutes per side until golden brown. In an ovenproof pan, place tofu to roast 8 to 10 minutes, or until thoroughly cooked through.
Make the sauce while tofu is in the oven. Simmer wine in a skillet until reduced by half on medium heat. Add capers and lemon juice, reduce heat to low. Whisk in butter one piece at a time, stirring constantly. As each piece of butter melts, add another. Stir in tomatoes and parsley.
Remove the tofu from oven, plate, and serve with sauce on top.
Sprinkle with a little grated cheese if desired.
Bon Appetit!
Festival Berry Parfaits


Ingredients:
strawberries, blackberry, raspberries, sugar, mascarpone cheese, heavy whipping cream, vanilla, powdered sugar, of fresh mint, berries

Directions:
Place all the berries (cut the strawberries into pieces if they are too large] in a large bowl and sprinkle with the sugar. Stir to combine and leave to macerate for about 30 minutes.
Using a mixer, beat the mascarpone, heavy whipping cream, powdered sugar and vanilla extract just until soft peaks form.
Take four wine or parfait glasses and layer the berries with the cream. Garnish with a sprig of fresh mint and a few fresh berries.
The parfait can be made about an hour or two before serving. Cover and store in the refrigerator.
Tabbouleh -  Armenian Cracked Wheat Salad


Ingredients:
bulgur, fresh parsley, scallion, tomatoes, of fresh mint, dried mint, olive oil, lemon juice, salt

Directions:
Soak bulgur in cold water to cover, for an hour or so.
Squeeze out the water with hands and mix with other ingredients except oil, lemon juice and salt.
Mix with olive oil, lemon juice and salt, using proportions agreeable to your taste.
It is important that vegetables be minced very fine.
Serve in a bowl or dish surrounded with Romaine leaves or fresh tender grape leaves.
The leaves are used to scoop up the salad.
Prepare the mixture early enough so flavors blend.