xiaoxl/recipe_data huggingface dataset:
Momma's Creamy Chicken Enchiladas


Ingredients:
butter, flour, cumin, ground cayenne pepper, cream cheese, diced green chilies, flour tortillas

Directions:
Place shredded chicken in bowl, add 2/3 cup of shredded cheese and set aside.
In med. saucepan, melt butter and add diced onions letting cook on med-low heat until tender.
Add flour, cumin and cayanne pepper.
Whisk in stock and bring to a simmer. Add cream cheese and stir frequently until melted. Remove from heat and stir in sour cream and diced green chilis.
Spread some of the sauce on bottom of 11 x 7 baking dish.
Add enough sauce to chicken/cheese to moist consistancy.
Spread small amount of sauce on flour torilla.
Add chicken filling. Roll and place seam side down in baking dish.
Pour remaining sauce over top of enchiladas, covering them.
Sprinkle with remaing shredded cheese and cover with foil.
Bake at 350 deg. for 20 minutes, remove foil and cook for 10 minutes more. (or until bubbly].
Homemade Cold Cream


Ingredients:
"distilled water"

Directions:
Dissolve the borax in the water in a one cup glass measuring cup, set aside.
Add together the oil and beeswax in a larger 2 cup glass measuring cup.
Heat the oil and beeswax mix in a microwave until the beeswax is melted and the mixture is clear, start with 30 seconds at a time.
Heat the borax/water mix in a microwave for a minute, almost to boiling.
Slowly pour the borax/water mixture into the oil/beeswax mixture.  Using a stick blender to mix as you pour, now beat well with the stick blender until the mix is glossy white and thickens.
Home Town Drive-In Pasta Salad
Category: salad
By islandgirlejfan

A small drive-in dairy bar in our town which has been closed for some time used to make this...my kids missed it. I remembered they had the ingredients posted to a board in the drive-in for some reason, so I worked on trying to get it the way they prepared it. It's finally right and I thought I would share it. We like this at room temperature, but it certainly can be refrigerated.

Ingredients:
1 (12 ounce) package tri-color rotini pasta
¼ cup white sugar
1 teaspoon salt
2 tablespoons hot water
¼ cup white vinegar
2 tablespoons vegetable oil
1 tablespoon dried oregano
1 large tomato, diced
1  red bell pepper, diced
¼ cup finely diced sweet onion
1 (8 ounce) package shredded sharp Cheddar cheese
1 pinch ground black pepper to taste  (Optional)

Directions:
Bring a large pot of lightly salted water to a boil; cook rotini pasta at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse with cold water to cool. Whisk sugar, salt, and hot water in a large salad bowl until sugar has dissolved. Stir vinegar, vegetable oil,  and oregano into sugar mixture to make a dressing. Mix tomato, red bell pepper, and onion in the dressing. Gently fold rotini into dressing and vegetables, mix in Cheddar cheese, and season with black pepper.

Prep time: 15 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 8 servings

Calories: 337.8
Fat: 13.5 g
Saturated fat: 6.6 g
Carbohydrates: 41.1 g
Sugars: 9 g
Dietary fiber: 2.3 g
Protein: 13 g
Cholesterol: 29.4 mg
Sodium: 469.3 mg
Gorgonzola and Cream Cheese Balls


Ingredients:
cream cheese, gorgonzola, celery, onion, parsley, chives, cayenne pepper, walnuts, watercress leaf

Directions:
In bowl combine cream cheese, gorgonzola, celery, parsley, onion, chives, and seasonings.  Mix until well blended.  Taste and adjust seasonings.  Chill 1-2 hours.
Form cheese mixture into 3/4 inch balls and gently roll in nuts to cover completely.  Place in single layer.  Cover and refrigerate for at least one hour or up to two days.
To serve arrange balls attractively on a serving plate.  Insert single pretzel stick into each ball.  Garnish with watercress.
Spiced Pork Sandwiches (Slow Cooker)


Ingredients:
boneless pork loin, onions, apple cider vinegar, tomato paste, beef bouillon granules, salt, cinnamon, clove, diced tomatoes

Directions:
Combine first 10 ingredients in a 4 quart slow cooker., Cover with lid and cook on high for 1 hour., Reduce to low heat and cook for 8 hours or until the roast is tender., Shred pork with 2 forks., Serve with a slotted spoon on toasted buns.
Chicken and Nut Curry


Ingredients:
onion, tomato paste, roasted cashew nuts, garam masala, garlic cloves, lemon juice, lemon zest, turmeric, salt, yogurt, boneless skinless chicken thighs, roasted cashew nuts, fresh coriander leaves

Directions:
Spice Paste:
In a food processor, combine ingredients  and process until smoooth (about 30 seconds]. Transfer to a small bowl.
Curry:.
In a wok or large skillet, heat oil over medium heat and fry spice mixture until fragrant (about 2 minutes].
Add apricots and chicken: cook for 1 minute.
Stir in stock, cover and simmer until tender (10-12 minutes].
Spoon into serving bowls and garnish with the extra cashew nuts and coriander. Serve with steamed rice.
Pepper Jack Stuffed Chicken With Bacon-Beer Cheese Sauce


Ingredients:
boneless skinless chicken breasts, cheese, reduced-fat cream cheese, red onion, green onions, garlic cloves, milk, bacon, black olives, green pepper, tomatoes

Directions:
Preheat oven to 375 degrees.
Prepare your cheese filling by combining shredded cheese, cream cheese, diced red onion, and diced jalapenos.  Reserve 1 cup of the mixture and store in the refridgerator for use in the cheese sauce.
Lay chicken breasts flat on a sheet of parchment or wax paper.  Using the palm of your hand, flatten the breasts so that the entire piece of meat is fairly uniform in thickness.
Using a sharp knife, preferably a filet knife,  turn the breast on its side and starting about an inch from the edge, cut across the breast to form a pocket.  What we are going for is something that looks a bit like a canoe when laying on its side.
Salt and pepper both sides.
Turn the breast back over on its side and stuff with cheese mixture, evenly dividing it between all four pieces of meat.
Place chicken breasts, cheese side up, in a casserole dish or cast iron skillet and cover with aluminum foil, then put them in the oven.
In the meantime, begin preparing your cheese sauce by placing your sliced green onions, garlic, and beer into a small sauce pan.  Allow to marinate at room temperature while the meat cooks.
When chicken is cooked through, remove foil and top with diced green peppers, sliced olives, and diced tomatoes.  Return to the oven until toppings are tender.
In the meantime, finish preparing your cheese sauce by first removing and disgarding the garlic cloves.
Add the milk and crumbled bacon and bring to a boil over medium heat, stirring constantly.
Reduce heat and add in the reserved cheese mixture, stirring until completely melted.
Top chicken breasts with beer-cheese sauce.  I like to serve these over rice!
Chocolate Yummies


Ingredients:
miniature marshmallows, light corn syrup, butter, margarine, crunchy peanut butter

Directions:
Coat 13 x 9 x 2-inch microwave-safe dish with cooking spray. Arrange KEEBLER GRAHAMS ORIGINAL crackers in single layer in dish, breaking crackers as needed to fit. Sprinkle marshmallows evenly over crackers.
Microwave on HIGH 1 minute or until marshmallows are puffy. Remove from microwave. Cool completely.
In 2-quart microwave-safe mixing bowl combine chocolate morsels, corn syrup and butter. Microwave on HIGH about 1 1/2 minutes or until chocolate is melted, stirring every 30 seconds. Stir in peanut butter. Add KELLOGG'S® RICE KRISPIES® cereal, mixing until combined.
Spread evenly over marshmallows. Cover and refrigerate about 1 hour or until firm. Cut and store in airtight container in refrigerator.
CONVENTIONAL DIRECTIONS.
Follow step 1 above using 13 x 9 x 2-inch baking dish coated with cooking spray. Bake at 375°F about 7 minutes or until marshmallows are puffy. Cool completely. In medium saucepan combine chocolate morsels, corn syrup and butter. Cook stirring constantly, over medium-low heat until melted. Remove from heat. Stir in peanut butter. Add KELLOGG'S® RICE KRISPIES® cereal, mixing until combined. Complete as in step 4 above.
Note: *Each cracker sheet measures about 5 x 2-inches and is scored into 4 pieces.
Tangy Glazed Black Cod
Category: seafood
By Courtney Crum

This recipe is sweet, tangy, and simple. Black cod, also known as sablefish or butterfish, is really light and delicious and this recipe lets the fish be the superstar! Garnish with cilantro, scallions, sesame seeds. Serve over rice.

Ingredients:
cooking spray
3 tablespoons fresh lime juice
2 tablespoons light brown sugar
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 (1 pound) fillet black cod, bones removed
⅓ pint cherry tomatoes

Directions:
Preheat oven to 425 degrees F (220 degrees C). Spray the bottom of a Dutch oven or covered casserole dish with cooking spray. Combine lime juice, brown sugar, vinegar, and soy sauce in a saucepan over medium heat; cook and stir until sauce is thickened, about 5 minutes. Place cod in the prepared Dutch oven. Pour sauce over fish and arrange tomatoes around fish. Cover dish with an oven-safe lid. Bake in the preheated oven until fish flakes easily with a fork, about 10 minutes.

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

Calories: 131.4
Fat: 1.2 g
Carbohydrates: 9.1 g
Sugars: 6.8 g
Dietary fiber: 0.4 g
Protein: 21.6 g
Cholesterol: 52.7 mg
Sodium: 298.3 mg
Peppermint Mocha Liquid Coffee Creamer


Ingredients:
"white chocolate chips"

Directions:
pour the half and half into a medium saucepan.
stir chocolate chips into the pan.
turn the heat onto medium-low and melt the chocolate into the half and half.
DO NOT LET THIS BOIL.
Once the chocolate is melted turn the heat off.
give it a good stir and mix in the peppermint syrup.
Store in a container in the fridge for up to 2 weeks :] (but it never lasts that long, lol].
Simple Tuna Melt
Category: seafood
By JONCLEGG

This is a fast and delicious tuna melt that I've been making for years!

Ingredients:
1 (5 ounce) can tuna, drained and flaked
2 tablespoons mayonnaise
1 pinch salt
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
2 slices whole wheat bread
2 teaspoons chopped dill pickle
¼ cup shredded sharp Cheddar cheese

Directions:
Preheat the oven to 375 degrees F (190 degrees C).  Place bread slices in the oven to toast while it preheats, and while you make the tuna salad. In a small bowl, mix together the tuna, mayonnaise, salt, balsamic vinegar, mustard and dill pickle until well blended. Remove bread from the oven, and pile the tuna mixture onto one slice. Sprinkle cheese over the other slice of bread. Bake for 7 minutes in the preheated oven, or until cheese is melted and tuna is heated through. Place the cheese side of the sandwich on top of the tuna side. Cut in half and serve immediately.

Prep time: 3 mins
Cook time: 7 mins
Total time: 10 mins
Yields: 1 sandwich

Calories: 608
Fat: 34.2 g
Saturated fat: 10 g
Carbohydrates: 26.8 g
Sugars: 4.4 g
Dietary fiber: 3.9 g
Protein: 46.8 g
Cholesterol: 77.9 mg
Sodium: 1028 mg
Mexican Quinoa With Pepita-Cilantro Sauce


Ingredients:
water, quinoa, cilantro leaf, garlic cloves, kosher salt, cumin, extra virgin olive oil, lime juice, red bell pepper, green onions, lime

Directions:
In a small pot, bring water to boil over high heat.  Add quinoa. Return to boil.  Reduce heat to lowest setting; cover.  Simmer 15 minutes.  Water should be absorbed.  Fluff with a fork.  Let stand, covered, 5 minutes to finish steaming.  Transfer to a bowl.  (I usually cook my quinoa, after toasting, in the microwave with the 1 1/2 cups of boiling water from the kettle, covered, for 12 minutes on medium-low -- about the same time it takes to cook basmati rice in my microwave].
Meanwhile in a small skillet over medium-high heat, toast pepitas, shaking pan often, until they begin to pop and are fragrant and just starting to brown, 3-5 minutes.
Transfer to food processor or blender.  Add cilantro, garlic, jalapeno, salt and cumin.  Process, scraping sides frequently, until well-minced.  With machine running, gradually add oil, then lime juice, processing until as smooth as possible, and scraping down sides as needed.
Stir pepita mixture, bell pepper and onions into quinoa.  Stir well.
Serve warm.  Pass lime wedges separately, if desired.
Braised Garlic-Ginger Chops


Ingredients:
boneless pork chops, olive oil, hoisin sauce, water, soy sauce, ginger, garlic cloves, onion powder

Directions:
Heat oil in large skillet over medium-high heat.
Brown chops about 2-3 minutes on each side; add hoisin sauce, water, soy sauce, ginger, garlic, onion powder and hot pepper sauce to skillet.
Cover tightly and simmer over medium-low heat for 20 minutes.
Butter Roll-ups


Ingredients:
low-fat milk, potato flour, butter, salt, sugar, instant yeast, all-purpose flour

Directions:
Combine all ingredients (reserving about 3/4 cup of flour] in a large mixing bowl.
Stir to form a cohesive dough.
Knead the dough, by hand on lightly oiled surface or mixer, for 5-8 mins.
Add reserved flour until you obtain a soft, supple and smooth dough.
If it's too sticky to handle, add a bit more flour (a tablespoon at a time].
You may not need all of the flour.
Just enough to make a work-able dough.
Transfer dough to a lightly greased bowl, cover with plastic wrap or proof cover.
Allow it ro rise for about 1 hour, until it's puffy.
It may not double in bulk.
Gently deflate dough, and transfer to lightly oiled work surface.
Divide it in half and roll each half into a 14" circle.
Brush with 1 tablespoon of melted butter.
Cut each circle into 12 wedges.
Starting from outer edge, roll each piece towards its point; pinch the point to the bottom of the roll to seal it.
Place rolls on lightly greased/parchment lined baking sheet, with points tucked underneath.
Cover and let rise for about 90 mins, until puffy.
They may not double in bulk.
When ready to bake, brush rolls with some melted butter (to ensure soft crust].
Bake them in preheated 350F oven for 18-20 mins, until they're light golden brown.
Don't let them get too brown, as they'll dry out.
These rolls are designed to be soft and squishy.
Remove rolls from oven, brush them with more melted butter.
Variatian 1: I usually use 2 tablespoon granular lecithin and 6 tablespoon butter (total of 1/2 cup] to get the softest rolls.
Variatian 2: I've made these into cinnamon-sugar monkey bread with the dough.
Just shape them into balls, dip into melted butter and cinnamon-sugar, and place them almost touching in a 9" round pan.
This will make very yummy and soft cinnamon pull-aparts!
Variation 3: To make cheese rolls, brush rolled-out circle with butter, then sprinkle with grated cheese of your choice.
Cut and shaped into crescents, bake as directed above.
Portuguese Sofrito Bread  Abm


Ingredients:
onion, olive oil, active dry yeast, bread flour, sugar, salt, rice, yellow cornmeal, water

Directions:
Chop onion into 1/2 inch pieces., Saute in olive oil until transparent and barely golden 15 minutes., Let cool., Add all ingredients including cooled onions in order suggested by bread machine., Process according to manual directions.
Mexican Meat Mix


Ingredients:
beef roast, onions, green chilies, green chili salsa, garlic powder, flour, salt, ground cumin

Directions:
Preheat oven to 375°F.
Place roast in large roasting pan or dutch oven. Do not add salt or water.  Cover with tight lid and roast 8 to 10 hours until well done.  Or cook with 1 cup water in pressure cooker for 35 to 40 minuets.  Drain meat reserving juices.  Cool meat, then remove bones.  Shred meat and set aside.
Spray large skillet with Vegetable cooking spray.  Saute onions and green chillies for 1 minute. Add Green Chillie salsa, Garlic Powder, flour, salt and cumin.  Reduce heat and cook 1 minute.  Stir in reserved meat and meat juices.  Cook minuets until thickened. Cool.
Put about 3 cups mix into three one quart freezer containers, leaving 1/2 inch space at the top.  Seal and label containers with date and contents.  Freeze.  Use withing about 6 months.  Makes about 9 cups.
Quick 'n Easy Vietnamese Chicken Salad


Ingredients:
chicken breasts, chicken thighs, lime juice, fish sauce, sugar, ginger, chilies, garlic cloves, shallots, red onion, bean sprouts, Chinese cabbage, savoy cabbage, mint, mint

Directions:
Mix together the lime juice, fish sauce, sugar, ginger, chilli, garlic and shallots (or red onion].
Plunge the bean sprouts into boiling water for 10 seconds, drain them and rinse under cold water to stop them from cooking any further.
Mix the bean sprouts with the Chinese cabbage, Vietnamese mint and chicken.
Pour the dressing over the salad and toss all the ingredients together until they are well combined.
Serve as a light meal, or as a main dish over steamed rice.
Hot Turkey Sausage Links Casserole


Ingredients:
olive oil, fresh parsley, potatoes, pork sausage links, fresh cilantro, carrots

Directions:
Preheat oven to 350*F (175*C].
Grease the bottom of an 8X8X2inch baking dish with 1 TBS olive oil.
On this layer the cubed cooked potatoes and sliced cooked carrots.
Evenly distribute the sliced hot links.
Top with parsley and cilantro.
Drizzle with 1 tbsp of olive oil.
Place in the pre-heated oven for 45 minutes.
Serves 4.
Texas Twinkies
Category: appetizers-and-snacks
By burtvilla

Brisket- and cream cheese-stuffed, bacon-wrapped jalapenos with a BBQ glaze. This recipe requires pre-cooked brisket. It is a great recipe to use up any leftover brisket.

Ingredients:
12 medium jalapeno peppers
12 tablespoons cream cheese, softened
1 ½ pounds Beef, brisket, flat half, separable lean only, trimmed to 0" fat, all grades, cooked, braised
12 slices thick-cut bacon
1 teaspoon kosher salt, or as needed
1 teaspoon coarse ground black pepper
½ (12 ounce) bottle BBQ sauce

Directions:
Preheat the oven to 300 degrees F (150 degrees C). Slice the jalapenos in the shape of a "T": cut a straight vertical line from top to bottom with a cross-cut directly under the stem, making sure to cut only halfway through the jalapenos. Use a spoon to remove and discard all seeds and membranes. Place jalapenos on a baking sheet. Bake in the preheated oven for 10 minutes. Remove from the oven and place jalapenos in a bowl of ice water to extract the rest of the seeds' oil. If you do not do this step, they will be extremely spicy. Raise the oven temperature to 350 degrees F (175 degrees C). Remove jalapenos from the water and blot dry with a paper towel. Spread 1 tablespoon of cream cheese inside of each jalapeno. Place approximately 2 ounces of brisket inside each, then wrap with a slice of bacon. Sprinkle a pinch of kosher salt and a pinch of ground pepper over the top of each bacon-wrapped jalapeno, then transfer to the baking sheet. Bake in the preheated oven for 30 minutes. Remove from the oven and brush tops with BBQ sauce. Continue to bake for 5 minutes more.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 12 twinkies

Calories: 205.3
Fat: 11.7 g
Saturated fat: 5.5 g
Carbohydrates: 6.5 g
Sugars: 4.1 g
Dietary fiber: 0.5 g
Protein: 17.6 g
Cholesterol: 52.8 mg
Sodium: 592.5 mg
Applesauce Barbecue Pork Chops


Ingredients:
boneless pork chops, olive oil, salt, fresh ground pepper, dried thyme, barbecue sauce, chunky applesauce, chili powder

Directions:
Sprinkle room-temperature chops with salt, pepper, and thyme.
Place oil in heavy skillet and heat until medium hot.
Brown chops slowly on both sides until golden brown.
This should take about 5 minutes per side.
Combine barbecue sauce, chunky applesauce, and chili powder (if desired.].
Cover chops with sauce.
Cover pan.
Simmer chops til tender, about 10 minutes.
Mayonnaise Muffins


Ingredients:
all-purpose flour, baking powder, salt, mayonnaise, milk

Directions:
Combine first 3 ingredients in a small mixing bowl.
Add mayonnaise and milk, stirring with a fork until dry ingredients are moistened.
Spoon into lightly greased muffin pans, filling three-fourths full.
Bake at 450* for 10 to 12 minutes, or till golden brown.
Serve warm with butter.
Strawberry Crispix Mix


Ingredients:
white chocolate chips, margarine, butter, vanilla, powdered sugar, strawberry Jell-O gelatin dessert

Directions:
Measure cereal into large bowl; set aside.
Microwave chips and margarine in 1-quart microwavable bowl uncovered on high for 1 minute; stir.
Microwave 30 seconds longer or until mixture can be stirred smooth.
Stir in vanilla.
Pour over cereal in bowl, stirring until evenly coated.
Mix powdered sugar and gelatin in large plastic food-storage bag; add cereal mixture.
Seal bag; shake until well coated.
Spread on waxed paper to cool.
Store in airtight container.
Fresh Corn Risotto


Ingredients:
fresh corn, boiling water, butter, onions, garlic cloves, garlic clove, arborio rice, parmesan cheese, heavy cream

Directions:
Reserve 1/2 the quantity of kernels (about 1 and 1/2 cups], and puree the rest in a blender with some of the stock/broth.
Strain through a sieve and add this strained liquid to the rest of the stock in a saucepan.
Taste for seasoning (salt].
Heat to boiling point when ready to prepare risotto (and have the hot water available, just in case].
In another pot (the one you will use for risotto], saute the onion and garlic in 2 tbs butter, until onion is translucent.
Add the rice, and coat well, cooking another minute or so.
Add reserved corn kernels.
Add the hot broth to the rice/corn mix, one or two ladles at a time, stirring very frequently.
Add more broth as it is absorbed by the rice.
Continue this way for about 20 minutes, or until rice is cooked but"al dente", in a creamy base of"sauce".
*ORsee optional method of cooking, below.
If rice isn't done after using all the corn stock, continue to cook using hot water, 1/2 cup at a time.
When rice is done to taste, add the remaining butter, cheese or cream, and taste again for salt and pepper.
Serve at once.
*Optional"cheater's"method of cooking risotto: Add 1/2 the hot stock to rice (and hold back the kernels]; stir only occasionally.
When stock is absorbed, add kernels and rest of stock, stirring enough to avoid rice sticking to bottom.
Continue as above.
For vegetarians use vegetable stock.
Sweet Potato and Pork Soup


Ingredients:
self-rising flour, pork, ground black pepper, garlic powder, seasoning salt, canola oil, sweet onion, chicken broth, sweet potatoes

Directions:
In a plastic bag or a bowl with a lid, combine first five ingredients making sure all the pork is coated.
In a dutch oven, or large pot heat oil over medium heat until hot but not smoking.
Add onions and the flour coated pork, including extra flour if any.
Cook until pork is browned and onions are soft, about 10 minutes.
Add chicken broth and bring to a boil,then add sweet potatoes.
Reduce heat to simmer, and cook until potatoes are fork tender.
Add leftover veggies and simmer until veggies are heated through.
Serve with your favorite cornbread or biscuit recipe.
Date and Walnut Rolls


Ingredients:
dates, brown sugar, water, butter, bicarbonate of soda, egg, walnuts, pecans, self-raising flour

Directions:
Grease 2 - 8cm round x 17cm long nut roll tins. If you do not have nut roll tins you can use a bar loaf tin and cover it tightly in foil- the result is not as quite as good.
Preheat oven to 180°C (350°F ].
Combine the date, butter, sugar and water in a saucepan. Stir over low heat until the sugar and butter have melted. Bring to boiling point and then remove from the heat.
Allow the mixture to cool.
Stir the sifted bicarbonate soda, sifted flour, egg and nuts into the cooled date mixture.
Spoon the mixture into the greased tins. Replace the lids tightly and bake upright in a moderate oven for 40 minutes.
Stand rolls ten minutes before turning out onto wire racks to cool.
Serve sliced with butter.
Suitable to slice and freeze.
As a variation you can use pecan nuts or macadamias in place of the walnuts.