xiaoxl/recipe_data huggingface dataset:
Cheesy Chicken Empanadas


Ingredients:
fresh cilantro, egg, water, chili powder

Directions:
Heat oven to 375ºF.
Combine first 4 ingredients. Whisk egg and water until blended.
Unroll 1 pie crust on lightly floured surface; roll out to 12-inch diameter with rolling pin. Cut into 8 (4-inch] rounds with biscuit cutter, rerolling scraps as necessary; place in single layer on parchment-covered baking sheet. Repeat with remaining pie crust.
Spoon 2 tablespoons chicken mixture onto center of each dough round; brush edge with egg. Fold in half. Gently press tops to remove excess air; seal edges with fork. Brush with remaining egg. Sprinkle with chili powder.
Bake 15 minute or until golden brown.
This recipe was shared by Kraft.
Tips.
How to cut circles without a biscuit cutter.
If you don't have a 4-inch biscuit cutter, use a 4-inch diameter glass to cut out the rounds of dough.
Special extra.
Serve with guacamole, TACO BELL® Thick & Chunky Salsa, and BREAKSTONE'S or KNUDSEN Sour Cream.
Mean Green Smoothie #1


Ingredients:
banana, pineapple chunk, plain fat-free yogurt, carrot, celery, pink grapefruit

Directions:
Chop up everything into chunks. Put carrots and celery into quality blender (I have an old circa 1964 Vitamix] first.
Add rest of ingredients.
Blend until thick and smooth. Use tamper to make sure there are no lumps.
Serve immediately. If you're saving a serving, put it in freezer and remove from freezer the next day half an hour before you want to drink it.
Jalapeno Popper Grilled Cheese Sandwich
Category: main-dish
By BrandyE

This is an awesome spin on a plain grilled cheese sandwich. Feel free to alter it to  your liking. The ciabatta bread is not typical grilled cheese material but the crunch of the buttery grilled chewy bread goes perfect with this jalapeno filling. You can also use sourdough bread.

Ingredients:
2 ounces cream cheese, softened
1 tablespoon sour cream
10  pickled jalapeno pepper slices, or to taste - chopped
2  ciabatta sandwich rolls
4 teaspoons butter
8  tortilla chips, crushed
½ cup shredded Colby-Monterey Jack cheese

Directions:
Combine the cream cheese, sour cream, and pickled jalapeno in a small bowl. Set aside. Preheat skillet over medium heat. Slice each roll in half horizontally, then slice the rounded tops off the ciabatta rolls to make a flat top half. Spread 1 teaspoon butter on the doughy cut side of the bottom bun and 1 teaspoon butter on the now flattened top bun. Place half of the cream cheese mixture, half of the crushed chips, and half of the shredded cheese on the non-buttered side of the bottom bun. Place the top half of the bun on the sandwich and place the sandwich on the hot skillet. Repeat with the second sandwich. Grill until lightly browned and flip over, about 3 to 5 minutes; continue grilling until cheese is melted and the second side is golden brown.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 servings

Calories: 528.1
Fat: 34 g
Saturated fat: 20.6 g
Carbohydrates: 40.9 g
Sugars: 4 g
Dietary fiber: 2.5 g
Protein: 16.5 g
Cholesterol: 88.5 mg
Sodium: 1120.6 mg
Stuffed Olives
Category: appetizers-and-snacks
By Katherine Unger

A delicious appetizer for the holidays that is easy to make and requires no baking time!

Ingredients:
1 (6 ounce) can large, pitted black olives
4 ounces cream cheese

Directions:
Using a butter knife, simply fill each olive with the desired amount of cream cheese. Serve on a decorative plate!

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings

Calories: 147.9
Fat: 14.4 g
Saturated fat: 6.8 g
Carbohydrates: 3.4 g
Sugars: 0.1 g
Dietary fiber: 1.4 g
Protein: 2.5 g
Cholesterol: 31.2 mg
Sodium: 455.4 mg
Carrot Raisin Muffins


Ingredients:
all-purpose flour, carrot, whole wheat flour, raisins, brown sugar, toasted wheat germ, baking powder, cinnamon, salt, milk, molasses, butter, egg, cream cheese, icing sugar

Directions:
In large bowl, stir together all purpose flour, carrots, whole wheat flour, raisins, sugar, wheat germ, baking powder, cinnamon and salt.
In a separate bowl, stir together milk, molasses, butter and egg.
Pour over dry ingredients and stir just until moistened.
Spoon into 10 greased or paper lined muffin cups, filling three quarters full.
Bake in centre of 375 degree oven for about 20 minutes or until tops spring back when lightly pressed.
Let cool in pan for 10 minutes.
Remove to rack and let cool completely.
Topping-----------.
In small bowl, beat cream cheese with sugar until fluffy, spread over cooled muffins.
Greek-Style Stuffed Eggplant (Aubergine)


Ingredients:
eggplants, salt, olive oil, onions, minced  fresh garlic cloves, fresh parsley leaves, fresh mint leaves, plum tomatoes, feta cheese

Directions:
Halve two of the eggplants lengthwise, score there pulp deeply with a sharp knife (careful not to pierce the skins].
With a grapefruit knife, scoop out the pulp, reserving it, and leaving 1/2-inch thick shells.
Sprinkle the shells with salt and pepper; invert (turn over] on paper towels to drain for 30 minutes.
Cut the reserved pulp, and the remaining whole eggplant into 1/2-inch pieces.
Transfer to a colander; toss with salt, and let them drain for 30 minutes.
Pat the shells dry with paper towels, brush them with 1 Tbsp oil.
Broil them on a rack of a broiler pan under a preheated broiler, about 4 inches from the heat for 5 minutes, or until they are tender.
In a skillet, heat the remaining 3 Tbsp olive oil over moderately high heat until it is hot, but not smoking.
Saute the eggplant pieces (that have been patted dry], stirring until they are golden.
Stir in the chopped onion and the garlic; cook over medium heat until onion is softened.
Remove the skillet from the heat; stir in the parsley, mint, tomatoes and feta cheese, adding salt and pepper to taste; stir to combine.
Divide the filling among the shells mounding/heaping it.
Broil the stuffed eggplants in a large flameproof baking dish for 5 minutes, or until the filling is bubbly and golden-- delicious!
Oatmeal Raisin Drop Cookies


Ingredients:
light brown sugar, margarine, egg, flour, rolled oats, raisins, vanilla, pumpkin pie spice, baking soda

Directions:
Heat oven to 400°F., Beat sugar and margarine until blended., Beat in egg and vanilla until smooth., Beat in oats, flour, baking soda and pumpkin pie spice., Stir in raisins., Drop by the teaspoonful 2 inches apart onto greased cookie sheets., Bake 5-7 minutes., Allow to cool slightly before transferring to a wire rack to cool completely.
Peanut Butter and Sprout Sandwich


Ingredients:
"peanut butter"

Directions:
Spread peanut butter on bread., put sprouts on top of peanut butter., delicious and healthy.
Orange Thyme Granita


Ingredients:
lemon juice, Splenda sugar substitute, sugar, fresh thyme

Directions:
Combine juices, sugar and thyme in medium bowl.  If using sugar, stir until dissolved.
Freeze until slightly firm, about 1 hour.
Beat with wire whisk to break ice crystals.
Repeat freezing and beating process 2-3 times until ice is firm and granular.
Pulled Pork Nachos With Pineapple Salsa


Ingredients:
white vinegar, chipotle chile in adobo, garlic cloves, cinnamon, ground cumin, boneless pork loin, kosher salt, black pepper, tortilla chips, chihuahua cheese, cheddar cheese, pineapple salsa, Pineapple Salsa, cilantro

Directions:
Mix chicken stock through cumin.
Rub pork with salt and pepper. Pour checked stock mixture over pork. Cover with foil. Roast in 350 degree oven for 2 1/2 hours.
Remove foil and roast 30 minutes more. Remove from oven and rest for 30 minutes.  Shred pork and mix with any remaining stock mixture.
Put chips on baking sheet and cover with cheese. Place in oven until cheese melts.
Sprinkle pork over chips. Garnish with salsa and cilantro. Serve hot.
Note: I made the pork ahead of time and reheated when ready to serve.
Mascarpone Cream and Berries


Ingredients:
mascarpone, heavy cream, confectioners' sugar, vanilla

Directions:
In a large bowl, whisk the mascarpone, heavy cream, confectioners' sugar, and vanilla until smoothly blended.
Using half of the mascarpone cream, divide it evenly among 4 dishes or goblets. Place a layer of your favorite berries or coulis over, and spoon the remaining mascarpone over.  Top with a few more berries or coulis.
Cover and refrigerate for 1 hour or as long as overnight. Serve cold.
My Grandma's Famous Shrimp Dip


Ingredients:
baby shrimp, cream cheese, onion, celery, unflavored gelatin, mayonnaise

Directions:
Heat tomato soup in pot med-low heat., Add block of cream cheese into pot with soup., Melt cream cheese completely., Gradually pour in gelatin packet, slowly., Take off heat after dissolved., Add mayonnaise, chopped onion, celery, and shrimp., Put in mold or bowl,cover and refrigerate overnight., Garnish with parsley and crackers.
Terriyaki Sauce


Ingredients:
soy sauce, water, ground ginger, garlic powder, brown sugar, honey, cornstarch, cold water

Directions:
1. Mix all but cornstarch and 1/4c water in a sauce pan and begin heating., 2. Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan., 3.  Heat until sauce thickens to desired thickness., 4. Add water to thin if you over-thick it.
Chocolate Crepes
Category: breakfast-and-brunch
By Diane Meyer

Chocolate crepes can be made a few days ahead and assembled a few hours before serving. They're the perfect Valentine's Day surprise!

Ingredients:
2  eggs
½ cup milk
½ cup water
¾ cup all-purpose flour
6 teaspoons white sugar
⅓ tablespoon butter or margarine
1 fluid ounce cognac
1 (3.9 ounce) package instant chocolate pudding mix
1 teaspoon instant coffee granules
3 cups heavy cream
4 (1 ounce) squares bittersweet chocolate
½ cup butter or margarine
1 ¼ cups nonfat evaporated milk
2 ½ cups confectioners' sugar

Directions:
Crepe batter: in a large bowl, mix together eggs, milk, water, flour, sugar, 1 teaspoon butter, and cognac. Filling: beat pudding mix, instant coffee and whipping cream together with an electric mixer until the mixture is thick. Sauce: in a small saucepan, melt the chocolate, butter, evaporated milk, and confectioners' sugar together until the mixture is a little thick. Crepes: heat a small skillet (or crepe pan) to a high temperature. Place a small amount of batter into the skillet and swirl it around until the batter covers the bottom of the pan. When the crepe is slightly browned flip the crepe over and let the other side brown for a few seconds. The first crepe will most likely not turn out well, but the rest will. Stack the crepes on top of each other to let tem cool before filling. Spoon the filling into the center of each crepe and roll the crepe up around it. Spoon the sauce over the crepes and serve.

Prep time: 1 min
Total time: 1 min
Yields: 15 servings

Calories: 434.2
Fat: 27.6 g
Saturated fat: 17 g
Carbohydrates: 41.2 g
Sugars: 32.5 g
Dietary fiber: 1 g
Protein: 5.1 g
Cholesterol: 108.8 mg
Sodium: 205.5 mg
Banana Muffins


Ingredients:
flour, brown sugar, baking soda, baking powder, banana, buttermilk, buttermilk, vanilla, nutmeg, egg, salt

Directions:
Stir together in a large bowl flour, baking powder, baking soda, salt.
In a separate bowl, beat together remaining ingredients except for chocolate chips.
Stir wet mix into dry mix until moistened.
Add chocolate chips.
Fill batter into greased and floured muffin tins.
Put in a pre-heated 400 F oven, and then immediately lower temperature to 350°F.
Bake about 20 minutes but watch carefully, they brown very fast.
Let stand a couple minutes in pan, then remove.
Cool on a wire rack.
They freeze well.
Zuppa Toscana (Tuscan Soup) My Way


Ingredients:
sausage, garlic cloves, half-and-half cream, bok choy, salt, fresh ground black pepper

Directions:
Break apart and cook sausage over low-medium heat in a stock pot until no longer pink.
Drain fat, if any.
Add the garlic and stir for about 30 seconds. (You want the garlic to get nice and not, but not to burn.].
Add chicken stock, sliced potatoes and chicken base and bring soup to a boil.
Lower heat to a brisk simmer and cook just until potatoes are starting to get tender.
Add the sliced bok choy (the pieces that are mostly stems] and continue cooking for about five minutes.
Add the rest of the bok choy (the pieces that are mostly leafy] and cook for another two to three minutes.
Add the half and half, stir and continue cooking until the soup begins to steam, but don't let it boil.
Taste for seasoning and add freshly ground black pepper to taste. (It usually doesn't need salt.].
Spicy Chicken With Olives


Ingredients:
chicken thighs, chicken breasts, garlic, kalamata olive, green olives, tomatoes, Italian parsley, capers, dry white wine

Directions:
Sprinkle the chicken with salt and pepper. Heat oil in a heavy large frying pan over medium heat. Add the chicken and cook until golden brown, about 5 minutes. Remove the skillet from the heat. Stir in the garlic, olives, 3 tablespoons of parsley and capers. Add wine (stock]. Bring to a boil. Reduce heat to medium-low. Cover and simmer until the chicken is just cooked through, turning occasionally, about 10 mintues.
Transfer the chicken mixture to a platter. Spoon the sauce over. Sprinkle with the remaining parsley and serve.
Chili Oil:
2 Cups olive oil.
4 Teaspoon red pepper flakes.
Combine the oil and red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer registers 180 degrees F, about 5 minutes.
Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4 ounce bottle. Seal the lid. Refrigerate up to 1 month.
Kellie's Easy Chicken Tortilla  Soup


Ingredients:
chicken broth, diced tomatoes, salsa, green chilies, onion, garlic, chili powder, cilantro, chicken breasts, flour tortillas, colby cheese

Directions:
In a large stock pot whisk together all eight cans of soup.
Add chicken broth, tomatoes, salsa, chilies, onion, garlic, chili powder, salt and pepper.
Bring ingredients to a boil, then reduce heat and simmer for an hour.
Add cilantro and chicken and simmer another hour.
During last hour of cooking, cut tortillas into strips with a pizza cutter.
Deep fry tortilla strips in hot oil until they are browned. Drain on paper towels.
Ladle soup into bowls; top with tortilla strips, and shredded cheese.
**You can also top with additional chopped chicken, tomato, cilantro and/or sour cream.
Pineapple Beets


Ingredients:
brown sugar, cornstarch, salt, pineapple tidbits, butter, lemon juice, beets

Directions:
Drain sliced beets and cut into half pieces Set aside.
In a medium saucepan combine sugar, cornstarch and salt.  Stir in pineapple and juice.  Cook on low heat, stirring constantly until mixture thickens and bubbles.
Add butter, lemon juice and beets.  Cook an additional 5 minutes until heated through.
Serve and enjoy!
Baked Beef Taquitos
Category: world-cuisine
By Fuzzi

A blend of hamburger, rice, red pepper and garlic in salsa-topped corn tortillas. Top with sour cream and black olives.

Ingredients:
1 pound ground beef
2 cups cooked white rice
2 tablespoons water
1 ½ tablespoons chopped red bell pepper
1 tablespoon chopped fresh garlic
12 (6 inch) corn tortillas, or more to taste
2 cups salsa
1 ½ cups shredded Cheddar cheese

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add cooked rice, water, bell pepper, and garlic to the beef in the skillet; stir and cook until heated through, 3 to 5 minutes. Spoon onto tortillas and roll to close. Place taquitos tightly against each other in an 8x12-inch baking pan. Pour salsa over and top with Cheddar cheese. Bake in the preheated oven until bubbly, about 25 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 12 taquitos

Calories: 480
Fat: 22.9 g
Saturated fat: 10.9 g
Carbohydrates: 44.1 g
Sugars: 3.4 g
Dietary fiber: 4.9 g
Protein: 25.3 g
Cholesterol: 76.1 mg
Sodium: 761.5 mg
Fried Eggplant Parmesan
Category: main-dish
By TeenChef99

My dad made me eggplant parm one night and I thought, Hmm, I wonder if this would be good as a fried dish. Take this as a State Fair-style spin on a classically iconic Italian staple. This dish is quick and easy, and something anyone can do. You may think teens are lazy, but they'll come to life making this dish.

Ingredients:
canola oil for frying
2 cups Italian seasoned bread crumbs
2 cups all-purpose flour
¾ cup grated Parmesan cheese, divided
3 large eggs, beaten
1  eggplant, peeled and sliced
1 (13.5 ounce) jar roasted garlic flavored spaghetti sauce (such as Ragu® Roasted Garlic Pasta Sauce)
½ teaspoon garlic powder

Directions:
Heat canola oil to 350 degrees F (175 degrees C) in a large saucepan over medium-high heat. Mix bread crumbs, flour, and 1/2 cup Parmesan cheese together in a bowl. Place eggs in a small bowl. Dip eggplant slices in the eggs, then the bread crumb mixture. Drop into oil a few slices at a time until breading turns golden brown, about 2 1/2 minutes. Drain on paper towels. Heat spaghetti sauce in a saucepan over medium heat until heated through, about 10 minutes. Stir in remaining 1/4 cup Parmesan cheese and garlic powder.

Prep time: 10 mins
Cook time: 13 mins
Total time: 23 mins
Yields: 6 servings

Calories: 487.8
Fat: 13.3 g
Saturated fat: 3.3 g
Carbohydrates: 73.2 g
Sugars: 9.6 g
Dietary fiber: 7.2 g
Protein: 18.7 g
Cholesterol: 103.1 mg
Sodium: 1025.7 mg
Toe's Best Salsa
Category: appetizers-and-snacks
By toenacious

This is the best homemade salsa recipe I've ever made. If you love restaurant-style salsa, look no further!

Ingredients:
1  white onion, chopped
2 (15 ounce) cans tomato sauce
2  jalapeno peppers
1  serrano pepper
4 cloves garlic
1  lime, juiced
½ teaspoon salt
1 pinch ground black pepper
½ bunch cilantro

Directions:
Place the onion in a bowl, and set aside. In a blender, place tomato sauce, jalapeno peppers, serrano pepper, garlic, lime juice, salt, and pepper. Blend well. Place the cilantro into the blender, and pulse several times to chop the cilantro. Do not over blend. Pour the tomato sauce mixture into the bowl with the onion, stir well to combine, and refrigerate at least 1 hour to blend flavors before serving.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 4 cups

Calories: 18.3
Fat: 0.1 g
Carbohydrates: 4.1 g
Sugars: 2.5 g
Dietary fiber: 1 g
Protein: 0.9 g
Sodium: 349.1 mg
Spicy Cabbage Kimchi
Category: side-dish
By GochisosamaDeshita

Kimchi, a popular Korean dish, is best described as a spicy, slightly sweet, pickled or fermented cabbage.  I spent a year in South Korea and fell in LOVE with Kimchi! My friend Myong was kind enough to share her recipe and technique with me.  Some ingredients may not be readily available in your local supermarket.  Look for Kimchi (Fish) Sauce and Korean chili powder in Asian markets or online. Use kimchi in stir fries or your favorite Korean dishes.

Ingredients:
2 heads napa cabbage
1 ¼ cups sea salt
1 tablespoon fish sauce
5  green onions, chopped
½ small white onion, minced
2 cloves garlic, pressed
2 tablespoons white sugar
1 teaspoon ground ginger
5 tablespoons Korean chile powder

Directions:
Cut the cabbages in half lengthwise and trim the ends. Rinse and cut into pieces about 2 inch square. Place the cabbage into large resealable bags and sprinkle salt on the leaves so they are evenly coated. Use your hands to rub the salt in to the leaves. Seal the bags and leave at room temperature for 6 hours. Rinse the salt from the cabbage leaves and then drain and squeeze out any excess liquid. Place the cabbage in a large container with a tight fitting lid. Stir in the fish sauce, green onions, white onion, garlic, sugar and ginger. Sprinkle the Korean chile powder over the mixture. Wear plastic gloves to protect your hands and rub the chile powder into the cabbage leaves until evenly coated. Seal the container and set in a cool dry place. Leave undisturbed for 4 days. Refrigerate before serving, and store in the refrigerator for up to 1 month (if it lasts that long!).

Prep time: 1 hr
Total time: 4 days
Yields: 14 cups

Calories: 11.7
Fat: 0.2 g
Carbohydrates: 2.4 g
Sugars: 1.2 g
Dietary fiber: 0.8 g
Protein: 0.6 g
Sodium: 1916.5 mg
Macadamia Nut Blondies With Caramel-Maple Topping


Ingredients:
all-purpose flour, baking powder, baking soda, salt, firm silken tofu, rice, soymilk, canola oil, sugar, vanilla extract, margarine, turbinado sugar, brown sugar, pure maple syrup

Directions:
Preheat the oven to 350. Lightly grease a 9x13-inch baking pan.
To prepare the dough:
In a large bowl, sift together the flour, baking powder, baking soda, and salt.
In a blender, whiz the tofu with rice milk until smooth.
Add the oil, sugar, and vanilla, and blend again.
Pour the tofu mixture into the flour mixture and use a firm wooden spoon to combine everything well.
Fold in the macadamias. The batter will be thick and have a cookie dough consistency.
Spread in the baking pan and bake for 25 minutes. Meanwhile, prepare the topping.
To prepare the topping:
In a saucepan over medium heat, combine the margarine, turbinado sugar, and maple syrup, and heat until the sugar dissolves.
Increase the heat to bring to a boil for 1 minute.
Stir in the nuts. Remove from heat.
Finally:
Remove the blondies from the oven and pour the topping over them.
Return to oven, and let bake for 10 more minutes.
Let cool completely before serving. The topping should harden to a caramel-like consistency.
The cookbook says to cut them into 16 squares or triangles. I got 20 out of the recipe. ENJOY!
Tuna and Olive Dip


Ingredients:
green olives, capers, garlic cloves, lemon zest, tuna in vegetable oil, flat leaf parsley, extra virgin olive oil, baguette

Directions:
Place the first 6 ingredients in a food processor  and process until smoothe, adding a little EVOO if necessary.
Season to taste with freshly ground black pepper and serve with the toasted crostini or baguette.
Rendang Padang - Indonesian Beef Curry (Slow Cooker)


Ingredients:
beef stew meat, red chilies, onion, fresh ginger, garlic cloves, lemongrass, tamarind paste, ground cumin, ground coriander, ground turmeric, chili powder, light coconut milk, sugar, salt

Directions:
Put the beef in the slow cooker.
In a blender or food processor combine the chilis, onion, ginger, garlic, lemongrass, tamarind paste, 1 cup warm water, and the spices.
Puree until smooth, then pour over the beef.
Stir in the coconut milk and cook, covered, on the low setting for 5-6 hours.
The beef will be tender and the sauce will be dark brown.
Ladle most of the sauce into a small saucepan and cook over medium high heat to reduce until slightly thickened, about 30 minutes.
Pour the sauce back in the cooker and cook on high for 30 minutes to 1 hour longer.
Stir in the sugar and season with salt to taste.
Serve over steamed rice.