xiaoxl/recipe_data huggingface dataset:
Goat Cheese, Bacon, and Scrambled Egg Brunch Wrap
Category: main-dish
By FrackFamily5 CA—>CT

We love scrambled egg sandwiches and I'm always putting new combos together. This one's flavor profile is perfect for brunch. It's sweet, savory, salty, tart, and fresh. You can make one or a bunch.

Ingredients:
2 slices turkey bacon
1  cooking spray
1 large egg
1 (6 inch) flour tortilla
1 ounce honey-flavored goat cheese
1 tablespoon chopped pitted Kalamata olives
4 leaves baby spinach

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain on paper towels. While bacon cooks, spray a small skillet with cooking spray; warm over medium-high heat. Whisk egg in a bowl. Pour into the skillet; cook, stirring frequently, until scrambled and set, about 5 minutes. Heat tortilla in a microwave until soft and pliable, about 15 seconds. Spread goat cheese evenly over the tortilla. Layer olives, 1 slice of bacon, egg, spinach, and remaining bacon slice in the center of the tortilla. Wrap up and serve.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 1 wrap

Calories: 410.8
Fat: 27.5 g
Saturated fat: 9.9 g
Carbohydrates: 21.9 g
Sugars: 2.2 g
Dietary fiber: 2.1 g
Protein: 19.4 g
Cholesterol: 224.6 mg
Sodium: 1131.5 mg
Yuletide Linzer Bars


Ingredients:
butter, margarine, sugar, egg, lemon rind, flour, ground cinnamon, powdered sugar

Directions:
Preheat oven to 350°.  Grease 13 x 9 inch baking pan.
Beat butter and sugar in large bowl with electric mixer until creamy.
Beat in egg and lemon peel until blended.
Mix in flour, almonds, and cinnamon until well blended.
Press 2 cups dough into bottom or prepared pan.
Spread preserves over dough.
Press remaining dough, a small amount at a time, evenly over preserves.
Bake 35-40 minutes until golden brown.
Cool and sprinkle with powdered sugar; cut into bars.
Chicken Fricase


Ingredients:
chicken thighs, adobo seasoning, olive oil, vinegar, garlic, salt, olive oil, ham, tomato sauce, white wine, capers, bay leaves, potatoes

Directions:
1.  Make a paste of the adobo, olive oil, vinegar, garlic and salt.
2.  Rub/brush the chicken with the paste, let sit for up to an hour (if you don't have time to let the seasoning sit it will still taste pretty good].
3.  Brown the chicken in a large heavy saucepan in the 3 tbs olive oil, set aside on separate plate, leave the renderings and oil in the pan.
4.  In the oil saute the ham and sofrito for 3 minutes or so.
5.  Add the chicken and the rest of the ingredients, and cook over medium heat for about 20 minutes until chicken and potatoes are cooked & tender.
6.  Enjoy!  This recipe is great served with rice and gets better after sitting in the fridge for a day or two.
Hearty Beef Stew


Ingredients:
beef stew meat, tomato paste, butter, olive oil, Worcestershire sauce, granulated sugar, onion, garlic cloves, carrots, potatoes, low sodium beef broth

Directions:
1. First, prepare your meat by cutting it into chunks and making sure that it's dry so it browns well (just use a paper towel]. Season it well with salt and pepper. Heat the butter and olive oil in a large pot, then add in the meat and cook it until it has browned on all sides. Remove it from the pot and set it aside (you may need to cook the meat in two batches so it browns well and the pot isn't too crowded].
2. Cook the diced onion and minced garlic in the same pot, just until the onion softens, then add in the tomato paste and stir it in well (I used a whisk for this part], then let cook for a minute or two. Still stirring, add in 4 cups of the beef broth (reserve the remaining cup for later, in case you need to thin out the stew], then add in sugar and a dash or two of Worcestershire sauce. Stir well and return the beef and all its juices back into the pot, then cover and reduce the heat to low and just let the stew simmer for about an hour and a half, stirring it occasionally.
3. In the meantime, prepare your vegetables. Peel and dice your carrots and potatoes (you can omit the potatoes and instead serve the stew with mashed potatoes]. After the stew has been cooking for about an hour and a half, add in the carrots, potatoes and frozen peas, and let the stew cook for another half our, or until the meat and the vegetables are soft. If the stew is getting too thick, add some more beef broth at this point too, and check the seasoning. Serve hot with some crusty white bread!
Pumpkin Nut Muffins


Ingredients:
eggs, canned pumpkin, canola oil, applesauce, sugar, whole wheat flour, all-purpose flour, cinnamon, ground cloves, nutmeg, baking soda, baking powder, salt, walnuts

Directions:
Beat eggs in a large bowl.
Add pumpkin, oil, applesauce and sugar, and mix well.
In a separate bowl, mix the dry ingredients together, then add to the wet mixture.
Add walnuts and mix in evenly.
Spoon into 18 foil baking cups.
Bake at 350 F for 25 to 30 minutes.
Cajun Marinated Pork Chops


Ingredients:
ketchup, Dijon mustard, molasses, cider vinegar, Worcestershire sauce, dried thyme, onion, garlic cloves, fresh parsley

Directions:
in a bowl mix together ketchup, mustard, molasses, vinegar, cajun seasoning, worcestershire sauce, thyme, onion and garlic.  scrape into large freezer bag, add chops, seal and turn to coat.  refrigerate for 4 hours.
Make Ahead: freeze for up to 1 month, thaw in refrigerator for 24 hours.
in skillet bring chops with marinate and 1/2 cup water to boil, reduce heat heat to low, cover and simmer until fall apart tender, about 40 minutes.  remove chops with slotted spoon to serving platter, increase heat to med-high and cook until liquid reduces to about 1 cup, about 8 minutes.
pour sauce over chops and sprinkle with parsley.
Jambalasta
Category: meat-and-poultry
By raesive

Try this delicious spin on Jambalaya using pasta instead of rice!

Ingredients:
3 (8 ounce) packages linguine pasta
2 tablespoons olive oil
1  onion, chopped
2  skinless, boneless chicken breasts, cut into strips
1 pound shrimp, peeled and deveined
1 tablespoon sugar
1 tablespoon Cajun seasoning
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt
1 tablespoon Louisiana-style hot sauce
1 pound kielbasa, cut into 1/4-inch slices
1 (28 ounce) can diced tomatoes, undrained
1 tablespoon cornstarch
2 tablespoons cold water

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink. Heat the oil in a large skillet over high heat; cook and stir the onion in the oil until translucent, about 5 minutes. Add the chicken, shrimp, sugar, Cajun seasoning, paprika, garlic powder, oregano, salt, and hot sauce and cook until the chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. Stir in the kielbasa and diced tomatoes. Whisk together the cornstarch and cold water in a small bowl until smooth; pour into the skillet. Reduce heat to medium and simmer until thickened, about 10 minutes. Ladle over the linguine.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 6 servings

Calories: 860.2
Fat: 32.1 g
Saturated fat: 12.5 g
Carbohydrates: 94.1 g
Sugars: 11.5 g
Dietary fiber: 5.9 g
Protein: 46.8 g
Cholesterol: 192.2 mg
Sodium: 1672.5 mg
Pineapple Fried Rice II
Category: main-dish
By LILFOODCRITIC

Exotic flavors blend together to create this crowd-pleasing favorite. Contains pineapple, ham, peas, green onion and eggs.

Ingredients:
1 cup uncooked white rice
2 cups water
2 tablespoons sesame oil
3  green onions, thinly sliced including tops
1 cup diced ham
½ cup peas
1 (8 ounce) can pineapple chunks, drained
1  egg, beaten
1 tablespoon white sugar
1 teaspoon salt
½ teaspoon white pepper
½ teaspoon garlic powder
¼ cup soy sauce

Directions:
Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Spread cooked rice out on a rimmed baking sheet and refrigerate until cooled, about 20 minutes. Heat sesame oil in a large skillet or wok over medium-high heat.  Cook and stir the green onions, ham, and peas in the hot oil until onions have softened, about 2 minutes. Stir the pineapple chunks into the wok; cook until pineapple begins to darken, about 2 minute.  Push ingredients to the side of the wok, and pour beaten egg in the center. Cook until egg begins to set, about 30 seconds. Stir together all contents of the wok. Mix the cooled rice, sugar, salt, white pepper, and garlic powder into the wok; stir constantly to keep from sticking. Cook until heated through, about 3 minutes. Sprinkle the rice with the soy sauce, and stir to combine.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 374.1
Fat: 11.3 g
Saturated fat: 2.4 g
Carbohydrates: 55.4 g
Sugars: 12.9 g
Dietary fiber: 2.9 g
Protein: 12.8 g
Cholesterol: 60.2 mg
Sodium: 2000.7 mg
Fabulous Bean Soup


Ingredients:
green pepper, onion, garlic, vegetable broth, Rotel Tomatoes, tomatoes, whole corn

Directions:
For dinner in an hour:
Saute pepper, onion, and garlic for 5 minutes in a little olive oil in a large pot.
Add vegetable broth/bouillon and water, Rotel tomatoes, diced tomatoes, and refried beans.
Add corn and three cans of plain beans (make sure they are well drained].
Mix gently and simmer for 30 to 60 minutes.
Crock pot:
Add everything to the crock pot.
Cook on high for 3 to 4 hours.
Stir well, and cook on low for another 1 to 2 hours.
Watch that the beans aren't getting too mushy.
Ultimate, Rich Cheesecake Brownies


Ingredients:
unsalted butter, salt, sugar, light corn syrup, vanilla extract, eggs, all-purpose flour, all-purpose flour, cream cheese, sugar, egg, vanilla

Directions:
preheat oven to 350 degrees (make sure rack is in the in the center of the oven] Lightly butter a 9-inch square pan.
You may or may not wish to line the baking pan with aluminum foil.
You would do this so that you could remove the whole brownie bake from the pan at once.
If you choose to do so, line it so that the foil extends approximately 2 inches beyond two opposite sides of the pan.
(and then lightly butter the foil]-- folding the overhang down along outside of the pan.
In the top of a double boiler set over hot, not simmering, water, melt the unsweetened chocolate with the butter, stirring frequently until smooth Remove the top part of the double boiler from the bottom and transfer the chocolate mixture to a large (preferably glass] bowl.
Let the chocolate mixture cool for about 10 minutes, or until tepid.
Add the sugar and salt to the chocolate mixture.
Using a hand-held electric mixer set at low speed, beat mixture for 15 to 20 seconds, until blended Scrape the bottom and side of the bowl with a rubber spatula and then beat in the corn syrup and the vanilla.
Add the eggs one at a time, beating for no longer than a few seconds after each With a rubber spatula, stir in the flour mixture Scrape the batter into the prepared pan and spread it evenly.
Add cream cheese to a medium size bowl, and beat with electric mixer on medium speed until smooth, Add sugar, mixing until blended.
Add egg and vanilla and mix just until blended.
Pour cream cheese mixture evenly over brownie mixture, and then cut through batter with knife several times for a marbled affect.
Bake for 30-40 minutes until cream cheese mixture is lightly browned.
Take a toothpick and stick through a corner that has no cream cheese.
If it comes clean, your brownies are done.
Do not overbake the brownies!
Cool brownies completely in pan set aside on a wire rack.
If you chose to line the pan with foil (so they could be removed from the pan immediately after cooling]-- using the ends of foil you folded over, lift the brownies out of the pan.
With a nice sized sharpened knife, cut into bars.
Remove the brownies from the foil and store in an airtight container at room temperature for four to five days.
ENJOY!
Western Pot Roast


Ingredients:
canola oil, onion, ketchup, Worcestershire sauce, brown sugar, cider vinegar, salt

Directions:
Using a large heavy pot, brown the roast on all sides in hot oil.
Add the onion and cook until golden.
Combine the ketchup, Worcestershire sauce, brown sugar, vinegar and salt and then pour over the meat.
Simmer, covered, for about three hours, until the meat is tender.
Best Ever Carne Asada Marinade
Category: side-dish
By Toni Ast

This traditional Mexican carne asada marinade recipe will marinade 5 or 6 pounds of meat and can be easily halved or doubled. I've tried many carne asada recipes through the years, and this one outshines them all. The flavors are the most flavorful and authentic and the meat is pull-apart tender. I suggest marinating overnight for the best results. Muy delicioso!

Ingredients:
¾ cup soy sauce
½ cup olive oil
½ cup red wine vinegar
½  orange, sliced
⅓ cup lime juice
⅓ cup orange juice
¼ cup Worcestershire sauce
¼ bunch cilantro, stems cut off and leaves chopped
2 tablespoons minced garlic
1 tablespoon coarsely ground black pepper
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon dried Mexican oregano
2 teaspoons salt

Directions:
Combine soy sauce, olive oil, vinegar, orange slices, lime juice, orange juice, Worcestershire sauce, cilantro, garlic, black pepper, cumin, chili powder, oregano, and salt in a large bowl and whisk to combine.

Prep time: 15 mins
Total time: 15 mins
Yields: 20 servings

Calories: 65
Fat: 5.6 g
Saturated fat: 0.8 g
Carbohydrates: 3.5 g
Sugars: 1 g
Dietary fiber: 0.5 g
Protein: 0.9 g
Sodium: 812.3 mg
Lentil Dhal With Roasted Garlic


Ingredients:
garlic, extra virgin olive oil, ghee, butter, onion, fresh green chilies, split yellow lentils, split red lentils, water, ground cumin, ground coriander, tomatoes, lemon juice, fresh cilantro, shallots, garlic cloves, ghee, butter, cumin seed, brown mustard seeds, curry leaves

Directions:
Place the whole head of garlic in an oiled roasting tin - I used a little pannacotta mould that the garlic could sit snugly in – and drizzle a little olive oil over the garlic. Pop the garlic in a preheated 350F (180C] oven, and roast it for 30 minutes.
Meanwhile, wash and drain the lentils, and then place them in a large, heavy-bottomed, preferably non-stick pan, with the 3 ¾ cups of water. Bring to the boil, then reduce heat to a simmer, partially covering the pan with its lid. Stirring occasionally, allow the lentils to simmer for about 35 minutes, or until the mixture starts to take the appearance of very thick soup. You may need to add some water to the pan, from time to time, as it evaporates and the mixture starts to look dry.
Once you have the lentils on to cook, melt the ghee or butter in a small to medium skillet, and cook the onion, fresh chilies and ginger over low heat, stirring from time to time, until golden – about 10 minutes. Just as the lentils are becoming tender, add the onion mixture to the lentils and stir to combine. Then allow the lentils to finish cooking. Give the skillet a bit of a wipe with kitchen paper, as you will use it again shortly.
At about this time, the garlic should be soft and tender. Remove it from the oven and let it cool – roasted garlic can be extremely hot, so take care. Cut off the top third of the head, and holding the garlic over a small bowl, squeeze and otherwise dig out the flesh from each clove. Next, mash the garlic with the 2 tablespoons olive oil.
Add the roasted garlic puree, ground cumin and ground coriander to the lentil mixture, and season with salt and pepper to taste. Cook for 10 minutes, stirring frequently, then add the diced tomatoes and a little lemon juice, to taste. Mix thoroughly, then reduce the heat while you prepare the spice mix.
Heat the oil in the skillet and fry the sliced shallots until quite crispy and brown. Add the garlic and cook until it just colours slightly – overcooked garlic gets bitter. Remove this mixture from the pan and set it aside.
Melt the ghee or butter in the same pan, and fry the cumin and mustard seeds until the mustard seeds start popping. Stir in the dried chilies, curry leaves and the shallot mixture, then tip it all into the lentils and swirl it around.
Garnish the dhal with the fresh cilantro and serve immediately.
Best Ever - Make Ahead Potatoes


Ingredients:
potatoes, potatoes, bacon bits, garlic, butter, milk, cheese, chives, green onions

Directions:
Slice 4 Potatos in half length ways and wrap in foil (2 together making a whole potato] Bake for 1 hour at 400-425 Or until baked through.
Boil the remaining potatos, or prepare a box of instant mashed potatos set aside.
Remove the baked Potatos from the oven, and scoop out middle leaving enough potato that the skin wont collapse.
Place the scooped out portion and the prepared mashed potatos in a bowl, with the butter, garlic, milk and cheese mix well then add bacon bits and continue mixing.
At this point you may spoon them into the potato shell, or fill a large piping bag wiht large star tip and pipe it in as I do.
Once you have filled them, pop them in the oven at 200 or so to keep warm, or make earlier in the day and bake at about 350 for about half an hour.
Garnish with green onion (I peel mine with a veggie peeler to make curly strips] or Chives.
Italian Bread III
Category: bread
By Rebecca Radnor

An easy recipe to make using your bread machine.

Ingredients:
1 (.25 ounce) package active dry yeast
3 cups bread flour
2 tablespoons white sugar
2 tablespoons margarine, softened
1 cup warm water (110 degrees F/45 degrees C)
2  egg whites, stiffly beaten

Directions:
Add ingredients according to the manufacturer's directions. Be sure to use "crisp" bread setting and add the egg whites after the rest of the ingredients are moist.

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 1 -1 pound loaf

Calories: 42.6
Fat: 3 g
Saturated fat: 0.6 g
Carbohydrates: 2.9 g
Sugars: 2.6 g
Dietary fiber: 0.1 g
Protein: 1.1 g
Cholesterol: 28.3 mg
Sodium: 39.5 mg
Broccoli Cashew Salad
Category: salad
By tignor

This was on the table at a potluck cast party/Christmas party, and I hunted down the chef and begged her for the recipe. I'm not usually a nuts-in-nondesserts kind of person, but this stuff is amazing! Trust me, try it...

Ingredients:
1 pound bacon
1 cup mayonnaise
2 teaspoons cider vinegar
½ cup white sugar
2 pounds fresh broccoli, broken into florets
½ cup raisins
1 cup roasted cashews
¼  red onion, finely chopped

Directions:
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cool bacon and crumble into pieces. Whisk together the mayonnaise, cider vinegar, and sugar in a mixing bowl until the sugar has dissolved. Add the broccoli, raisins, cashews, onion, and crumbled bacon. Stir until evenly coated.  Cover and refrigerate the salad for at least 2 hours. Let stand at room temperature 15 to 20 minutes before serving.

Prep time: 20 mins
Cook time: 15 mins
Total time: 2 hrs 35 mins
Yields: 8 servings

Calories: 512.2
Fat: 38 g
Saturated fat: 7.4 g
Carbohydrates: 34.3 g
Sugars: 21.1 g
Dietary fiber: 3.9 g
Protein: 13.3 g
Cholesterol: 30.9 mg
Sodium: 734.7 mg
Aloo Matar
Category: world-cuisine
By Vaijayanti Tamhankar

Here is a delightful dish - potatoes and peas in a tomato puree sauce. It's pretty easy to rustle up, and adds zing to any meal. The best thing is that all of the ingredients are readily available. Serve hot with naan, puris, rotis, or plain rice.

Ingredients:
¼ cup vegetable oil
2 medium onions, finely chopped
1 tablespoon ginger garlic paste
1  bay leaf
4 large potatoes, peeled and chopped
1 cup frozen peas
½ cup tomato puree
1 ½ teaspoons garam masala
1 ½ teaspoons paprika
1 teaspoon white sugar
1 teaspoon salt
2 tablespoons chopped cilantro

Directions:
Heat the oil in a wok over medium heat. Stir in the onions, ginger garlic paste, and bay leaf. Cook until the onions are tender. Mix in the potatoes and peas. Cover and cook until the potatoes are tender, about 15 minutes. Remove the bay leaf. Stir the tomato puree, garam masala, paprika, sugar, and salt into the vegetable mixture. Continue cooking about 10 minutes. Mix in the cilantro and continue cooking about 2 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 486.8
Fat: 14.5 g
Saturated fat: 2.3 g
Carbohydrates: 81.7 g
Sugars: 9.8 g
Dietary fiber: 9.7 g
Protein: 9 g
Sodium: 897.9 mg
Lentil Patties


Ingredients:
red lentil, celery, carrot, water, ground coriander, ground cumin, plain flour, egg, fresh parsley

Directions:
Combine lentils, celery, carrot, water and spices in large saucepan.
Bring to boil; reduce heat. Simmer, covered, for about 20 minutes or until mixture thickens; cool.
Stir in half of the breadcrumbs.
Shape mixture into patties (makes about 8]; toss in flour.
Dip in egg, then in combined remaining breadcrumbs and parsley.
(Can be made one day ahead at this stage and refrigerated, covered, or frozen for up to 6 months].
Heat oil in large non-stick frypan; cook patties until well browned both sides. Drain on absorbent paper and serve as desired.
Softest Sugar Cookies


Ingredients:
baking soda, butter, granulated sugar, eggs, ground nutmeg, vanilla, flour, powdered sugar, milk

Directions:
MIX sour cream and baking soda; set aside. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs; mix well. Blend in nutmeg, vanilla and sour cream mixture. Gradually add flour, beating well after each addition. Refrigerate 30 minute.
HEAT oven to 350 degrees F. Drop tablespoonfuls of dough, 2 inches apart, onto greased baking sheet. Bake 10 to 12 minute or just until centers are set and edges are lightly browned. Let stand on baking sheets 3 min.; remove to wire racks. Cool completely.
MIX powdered sugar and milk until well blended; spread onto cookies. Let stand until frosting is firm.
Pizza Crust/Fruit Pizza


Ingredients:
light cream cheese, sugar, vanilla extract, banana, raisins, pecans, pistachios

Directions:
Preheat oven to 350*F.
Spray 12 inch pizza pan with cooking spray.
Place crust on pan and bake for 8-10 minutes.
In a bowl, blend cream cheese, sugar, and vanilla.  Spread mixture over crust.
Arrange bananaslices in a layer over cream cheese mixture.
Arrange remaining fruit slices in circles over bananas, varying colors and shapes.
Sprinkle with raisins and nuts.
Cut into 10 wedges.
Peruvian Stuffed Potatoes   Papa Rellena


Ingredients:
white potatoes, salt, pepper, eggs, ground beef, onion, garlic clove, paprika, black olives, tomatoes, parsley, cilantro, raisins

Directions:
Preparation:
Wash potatoes and place them in a medium size pan with salted water. Bring to a boil. Cook until soft. Remove from heat. Peel.
Force potatoes through a strainer or a potato masher. Cool. Add 1 egg and knead dough until smooth and soft.
Pour 2 or 3 tablespoons oil in a large size skillet. Cook onion and garlic until golden.
Add ground beef. Add tomatoes and cook for 5 minutes. Add parsley, cilantro, olives, hardboiled eggs and raisins. Season with salt, pepper and paprika.
Flour hands and take a portion (about ½ cup] of potato mixture. Place it in the palm of your hand. Flatten it and place 1 tablespoon of filling (approximately] in the center.
Fold it and close by pressing ends. It must have an oval shape.Flour croquettes and set them aside. Repeat this process with the rest of potato.
Heat oil in a medium size pan and fry papa rellena until golden.
Papa Rellena is served with white rice and onion creole sauce.
8 servings.