xiaoxl/recipe_data huggingface dataset:
Duck Jalapeno Poppers
Category: appetizers-and-snacks
By jbird16

Jalapeno stuffed with fresh duck, cream cheese, pepper jack cheese, and wrapped in thick bacon.

Ingredients:
2  duck breast halves
2 cups water
2 tablespoons salt
1 tablespoon ground chipotle pepper (such as Mrs. Dash Southwest Chipotle Seasoning Blend®)
¼ cup apple cider vinegar
2 tablespoons Worcestershire sauce
1 teaspoon monosodium glutamate (such as Ac'cent®)
1 teaspoon garlic powder
5 drops hot pepper sauce
8  jalapeno peppers - stemmed, seeded, and halved lengthwise, or to taste
1 (8 ounce) package pepper Jack cheese, sliced, or to taste
1 (8 ounce) package cream cheese
8 thick slices bacon, or to taste
toothpicks

Directions:
Clean and rinse duck breasts thoroughly in cold water. Cut into 1/4-inch slices and place in a resealable plastic bag with water and salt. Refrigerate for 2 to 3 hours. Remove from bag and rinse again under cold running water. Combine duck, ground  chipotle pepper, vinegar, Worcestershire sauce, monosodium glutamate, garlic powder, and hot pepper sauce in a resealable plastic bag. Refrigerate until well marinated, 2 to 3 hours more. Fill jalapenos with pepper Jack cheese and cream cheese. Top with marinated duck. Cut bacon strips in half and wrap each stuffed pepper with a bacon strip. Secure with a toothpick. Preheat an outdoor grill for 400 degrees F (204 degrees C) and lightly oil the grate. Cook jalapeno peppers, flipping once or twice, until bacon is browned, about 15 minutes.

Yields: 16 jalapeno poppers

Calories: 163.8
Fat: 13.2 g
Saturated fat: 6.8 g
Carbohydrates: 2 g
Sugars: 0.5 g
Dietary fiber: 0.2 g
Protein: 8.9 g
Cholesterol: 50.7 mg
Sodium: 1207 mg
Basic “mexican Pies” – Versatile and Freezer Friendly


Ingredients:
lean ground turkey, green chilies, green bell pepper, onions, diced tomatoes, garlic, salt, chili powder, cumin

Directions:
Prepare a non-stick skillet with cooking spray.  Add garlic and ground turkey.  Cook and crumble turkey until about halfway done.  Add green pepper and onion and continue cooking until turkey is no longer pink and vegetables are tender.
Add all other ingredients and stir, mixing well.  Bring to a boil, reduce heat and simmer until heated through.
Divide evenly between 5 mini pie tins and freeze or refrigerate for later.
To cook:  Preheat oven to 350 degrees.  Place thawed pie on a baking sheet or piece of foil (for dripping!]  Bake thawed pie for 25 to 30 minutes.
Alea's Chicken and Radish Salad


Ingredients:
radishes, cabbage, carrot, plain yogurt, sugar

Directions:
In a large bowl, combine radishes, chicken, cabbage, carrots, and onions.
In a small bowl, combine yogurt, Italian dressing, and sugar.
Pour dressing over salad and toss until the salad is evenly coated with dressing.
Chill for at least one hour before serving.
"Even if you don't grow your own produce, the Chicken and Radish Salad is inexpensive to make.  Since all of the veggies in this salad are in season, my local stores have been running great sales on them.".
Balsamic Roasted Pork Loin
Category: world-cuisine
By Melissa S.

A zesty, yet simple meal with an olive oil and balsamic vinegar marinade. A crowd pleaser!

Ingredients:
2 tablespoons steak seasoning rub
½ cup balsamic vinegar
½ cup olive oil
2 pounds boneless pork loin roast

Directions:
Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour.  Let the roast rest for 10 minutes before slicing and serving.

Prep time: 5 mins
Cook time: 1 hr
Total time: 3 hrs 5 mins
Yields: 2 pound

Calories: 299.1
Fat: 23.4 g
Saturated fat: 5.5 g
Carbohydrates: 3.1 g
Sugars: 2.2 g
Dietary fiber: 0.1 g
Protein: 18.3 g
Cholesterol: 55 mg
Sodium: 731.9 mg
Vanilla Cherry Ice Cream
Category: desserts
By FutureChefShay

This recipe makes classic vanilla ice cream with a slight undertone of almond and dotted throughout with fresh cherry pieces.

Ingredients:
2 cups heavy cream
1 cup milk
¾ cup white sugar
1 tablespoon vanilla extract
1 teaspoon almond extract
2 cups fresh cherries, pits removed and cut in half

Directions:
Combine the cream, milk, and sugar in a bowl. Stir until the sugar is completely dissolved. Stir in the vanilla and almond extract. Add the cherries. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Transfer to a freezer-safe container and freeze for at least 2 hours before serving.

Prep time: 3 hrs 15 mins
Total time: 5 hrs 15 mins
Yields: 4 cups

Calories: 325.4
Fat: 23 g
Saturated fat: 14.2 g
Carbohydrates: 28 g
Sugars: 25.6 g
Dietary fiber: 0.8 g
Protein: 2.7 g
Cholesterol: 84 mg
Sodium: 35.3 mg
Chicken Escabeche
Category: meat-and-poultry
By Buckwheat Queen

Chicken breasts, onions, and carrots stew in vinegar and wine for a tangy South American escabeche meal. This is delicious served over rice or quinoa. This dish can be served immediately but it is even better if served at room temperature after the flavors have had some time to meld.

Ingredients:
3 tablespoons extra-virgin olive oil
12 ½ ounces skinless, boneless chicken breast halves
3 ½ ounces carrots, julienned
3 ½ ounces white onion, thinly sliced
3 ½ ounces red onion, thinly sliced
2  bay leaves
1 clove garlic, minced
1 teaspoon ground black pepper
½ teaspoon salt
¼ cup red wine vinegar
¼ cup dry white wine
¼ cup water
1 teaspoon achiote powder
½ teaspoon cayenne pepper

Directions:
Heat oil over medium-high heat in a Dutch oven. Add chicken to the hot oil and brown on 1 side, about 5 minutes. Flip chicken; add carrots, white onion, red onion, bay leaves, garlic, black pepper, and salt. Mix until vegetables have softened and chicken has browned, about 8 minutes. Pour red wine vinegar, white wine, and water into the Dutch oven. Sprinkle with achiote powder and cayenne; stir well. Reduce heat to medium. Cover and simmer until chicken is no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 15 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 2 servings

Calories: 505.5
Fat: 26.2 g
Saturated fat: 4.5 g
Carbohydrates: 19.2 g
Sugars: 6.9 g
Dietary fiber: 3.5 g
Protein: 41.5 g
Cholesterol: 107.8 mg
Sodium: 721.3 mg
Unsophisticated Potato Salad


Ingredients:
potatoes, green onion, celery, green pepper, pickles, red onions, hard-boiled eggs, cottage cheese, sour cream, mayonnaise, Miracle Whip, pickle juice, fresh dill, prepared mustard, seasoning salt

Directions:
Combine potatoes, onions, celery, green pepper, pickles, red onion and eggs in a large bowl.
Blend together cottage cheese, sour cream, mayonnaise (or Miracle Whip], pickle juice, dill, mustard and salt.
Pour over potatoes and toss gently to coat.
Chill several hours before serving.
This in nice served in a lettuce-lined bowl and topped with crisp, crumbled bacon, radish slices and dill sprigs.
Perfect Blintz Batter


Ingredients:
eggs, water, half-and-half cream, full-fat milk, vanilla, salt, sugar, flour, baking powder, butter

Directions:
In a medium bowl lightly beat eggs, then whisk in water, milk, salt, 2 teaspoons sugar and vanilla (if using] until well blended.
Sift the flour and baking powder, then stir into the egg ingredients; whisk until thick (the batter should resemble thick unwhipped whipping cream].
Stir in melted butter.
Let the batter sit out at room temperature for 20 minutes or until it comes to room temperature and the bubbles settle.
Lightly butter a 8-inch skillet on medium heat.
Add in about 3-4 tablespoons batter and swirl to coat the bottom of the skillet.
Cook until the bottom is set and light browned (these will cook very fast!].
Flip the blintz over and cook for about 30 seconds.
Repeat with remaining batter.
*NOTE* You can cool these and then place on a baking sheet, freeze them then transfer to a plastic bag.
Betty Rocker's Cherry Orange Carrot Cupcakes


Ingredients:
sugar, canola oil, applesauce, eggs, all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, carrots, walnuts, powdered sugar, cream cheese, orange zest, vanilla

Directions:
For Cupcakes:
Preheat oven to 350. Set paper cupcake liners in 2 muffin pans to make room for 24 cupcakes (my muffin pans have 12 spots each]. In an electric stand mixer, combine sugar, oil, and applesauce. Add eggs one at a time. Then add dry ingredients and mix to combine. Add carrots, nuts, and cherries, and mix again. Fill each cupcake liner with about 1/2 cup of batter.
Place on middle rack of oven and bake until set, about 45 minutes. Remove from the oven and allow cupcakes to cool.
For Frosting:
Combine all ingredients in electric stand mixer and blend for several minutes until all lumps of powdered sugar disappear.
You can frost the cupcakes by dunking them upside down into the frosting, twisting, and flicking a cute little peak over on top when you pull them out.
I like to put a dried cherry or a sliver of crystallized ginger on top.
Hearts of Palm Parmesan Salad


Ingredients:
hearts of palm, tomatoes, garlic cloves, green onions, extra virgin olive oil, parmesan cheese, fresh basil

Directions:
Cut the hearts of palm into 1/2" wide pieces Combine all but the parmesan ingredients in a large bowl.
toss and allow to sit at room temperature for 30 minutes allowing the flavors to blend Serve with shavings of Parmesan on top of the salad.
Steamed Broccoli and Squash


Ingredients:
broccoli florets, zucchini, olive oil, unsalted butter, fresh lemon juice, garlic cloves, fresh oregano, salt, black pepper, parmesan cheese

Directions:
Steam vegetables for 8-10 minutes or until crisp-tender.
Heat olive oil, butter, lemon juice, garlic, and oregano until fragrant.
Toss steamed veggies with butter mix, seasoning with salt and pepper to taste as well.
Garnish with shaved parmesan cheese if desired.
Jalisco Jericalla


Ingredients:
milk, cinnamon sticks, vanilla extract, sugar

Directions:
Bring milk and cinnamon sticks to a boil in a saucepan, stirring constantly so as not to scorch.
Reduce heat, and simmer for 10 minutes, add vanilla.
Remove from heat; cool.
Stir in sugar, and cook over low heat, stirring occasionally for 30 minutes.
Remove from heat and cool.
Meanwhile, beat egg yolks and add to cooled milk mixture.
Preheat oven to 350°F.
Divide mixture among 8 heat-resistant dessert dishes or ramekins.
Bake in a water bath (bain marie] for 30 to 35 minutes or until a toothpick inserted in center of custard comes out clean.
Brown under broiler for 3 to 5 minutes or until tops are golden or use a Crème Brûlée torch.
Refrigerate for 2 hours.
Un-mold onto dessert plates.
If you wish, you can garnish the plates with a raspberry sauce, a few fresh raspberries and a sprig of mint.
Parsley, Olive Oil, and Garlic Sauce


Ingredients:
fresh flat-leaf parsley, garlic, extra virgin olive oil, salt

Directions:
"Combine the parsley and garlic in a small bowl. Slowly add the olive oil, whisking to combine. The sauce will be bright green and thick with parsley. Season to taste. Can be kept refrigerated for up to 3 or 4 days, bring to room temperature before using."
Spumoni from Tre Scalini in Rome


Ingredients:
boiling water, marsala, sugar, water, heavy whipping cream

Directions:
Choose a cooking pot that is large enough to accommodate a heat-proof bowl.  Place the bowl in the pot and then fill it with water, but not so full that it spills over into the bowl.  Remove the bowl, and place the pot on the stove and bring to a boil.  Turn the heat down until the water barely simmers. Place the bowl back into the barely simmering water.
In the bowl, combine the marsala, egg yolks, sugar, 2 tsp water , and 1/4 tsp almond extract. With a wire whisk, beat constantly until the mixture is warm and begins to thicken.  Do not let the water boil while you are doing this.
Remove the bowl from the water once it starts to thicken and whip until the mixture becomes smooth and thick.  Fold in 3/4 cup of whipped cream (I whip mine before starting the cooking process] and mix carefully.
Spoon into individual cups, cover and put in the freezer for 6 hours. (Another option is to put it in a souffe dish, but you will need to let it stay in the freezer longer].
Sprinkle with toasted almonds when serving, if you desire.
Southwest Vegetable Saute


Ingredients:
frozen corn, zucchini, red bell peppers, green bell pepper, onion, olive oil, chili powder, dried oregano leaves, salt, cheddar cheese, monterey jack cheese

Directions:
Saute zucchini, pepper and onion in a large skillet in oil over high heat 2 minutes; stirring frequently.
Add corn and seasonings; continue cooking 2 minutes or until heated through.
Top with cheese; cover.
Cook 1 minute or until cheese is melted.
Dutch Brown Ragout Soup


Ingredients:
onions, carrots, fresh parsley, chopped tomatoes, green pepper, bacon, butter, flour, beef broth, thyme, bay leaf, mace, fresh pepper, Kitchen Bouquet, soy sauce, madeira wine, port wine, fresh mushrooms

Directions:
Saute the first five ingredients with bacon in butter until tender.
Add the flour and stir constantly for about 4- 5 minutes.
Add 3 cups of the broth, stirring to avoid any lumps.
Add the rest of the broth and push through a sieve, or use immersion blender to make a thick broth.
Add the seasonings, the wine, meatballs and mushrooms.
Simmer for 20 minutes, or until the mushrooms are barely cooked and the meatballs are heated through.
Famous No Coffee Pumpkin Latte
Category: breakfast-and-brunch
By Michael Powers

This is a warm and creamy rich pumpkin drink that taste like a Starbucks® pumpkin latte, but with NO caffeine. It is very kid-friendly or great at the midday office holiday party.

Ingredients:
1 cup pumpkin puree
1 quart milk
¼ cup white sugar
1 teaspoon ground cinnamon
1 tablespoon vanilla extract

Directions:
Combine pumpkin, milk, sugar, cinnamon, and vanilla in a large saucepan over medium heat. Use a whisk to blend well. Heat to a simmer; do not boil.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 202
Fat: 5 g
Saturated fat: 3.2 g
Carbohydrates: 29.7 g
Sugars: 26.4 g
Dietary fiber: 2.1 g
Protein: 8.8 g
Cholesterol: 19.5 mg
Sodium: 248 mg
Fool-Proof Crock Pot Clam Chowder


Ingredients:
New England clam chowder, minced clams, half-and-half cream, heavy whipping cream

Directions:
Mix cream of celery soup, cream of potato soup, clam chowder, 1 can undrained clams, 1 can drained clams, half-and-half cream, and whipping cream into a slow cooker.
Cover, and cook on low for 6 to 8 hours.
Summertime Melon Salad


Ingredients:
orange marmalade, triple sec, melon balls, fresh strawberries, pineapple, cantaloupes, mint leaf

Directions:
Combine lemonade concentrate, marmalade, and Triple Sec; stir well.
Combine melon balls, strawberries, and pineapple in a large bowl.
Pour lemonade mixture over fruit, stirring.
gently.
Cover and chill at least 2 hours.
Spoon fruit mixture into cantaloupe halves.
Garnish with mint leaves.
Zucchini Saute With Lemon Zest, Parmigiano-Reggiano and Almonds


Ingredients:
shallots, lemon zest, salt, fresh ground pepper, zucchini, parmigiano-reggiano cheese

Directions:
Place the almonds in a dry skillet (regular or nonstick] over medium-low heat; toast, stirring occasionally, until lightly browned and aromatic, about 4 minutes. Transfer to a small bowl.
Hold the skillet away from the stove and spray it with nonstick spray. Return the skillet to the heat and add the shallots. Cook, stirring often, until softened, about 3 minutes.
Stir in the lemon zest, salt and pepper; cook until aromatic, about 30 seconds. Add the zucchini and cook, stirring constantly, just until wilted, about 2 minutes.
Remove the pan from the heat, stir in the toasted almonds and grated cheese, and serve at once.
Ebelskiver


Ingredients:
eggs, sugar, salt, buttermilk, flour, baking soda, baking powder

Directions:
Beat egg yolks - add sugar and salt.
Sift together flour, baking soda and baking powder.
Add all together with buttermilk.
In a separate bowl - beat egg whites until stiff.  Fold into batter.
Heat ebelskiver pan and put small amount of batter in each cup.  Fill about 2/3 full.  Flip with forks and enjoy.
Waltham Crab Chowdah


Ingredients:
sugar, light butter, leek, celery, russet potatoes, thyme, hot salsa, Worcestershire sauce, bacon, kosher salt, black pepper, cornstarch, skim milk

Directions:
Boil 2 ears of corn on high with a teaspoon of sugar for 8 minutes. Remove from water, cut kernels off the cob, and set aside for later.
Melt 4 tablespoons (1/2 stick] of the butter in a large heavy-bottomed stockpot. Add the onions and leeks and cook over medium-low heat for 10 minutes, or until translucent.
Add the celery (minus the leaves], potatoes, thyme, Old Bay seasoning, salsa, Worcestershire sauce, salt, and pepper and saute for 10 more minutes. NOTE: I made pomegranate salsa previously, so that's what I used.
Cook bacon until crispy, saving the grease. Pat bacon dry and chop finely, then add to the pot. Add the corn kernels and bacon grease to the pot and stir to thoroughly coat the vegetables. Cook for another 5 minutes.
Add the seafood stock, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes. NOTE: I used a teaspoon of lobster boullion with a cup of water instead of the last cup of stock, but the ingredient list didn't recognize it.
In a small pot, melt the remaining 8 tablespoons of butter and whisk in the cornstarch. Cook over low heat for 3 minutes, stirring constantly. The cornstarch will turn into a paste, so you may have to switch to a spatula, scraping the paste off frequently as you stir. Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables.
Simmer for a few minutes until the broth is thickened.
Check the crab meat for shells and remove as necessary.
Add the celery leaves, milk, and crab and heat gently for a few minutes. Cook until the potatoes are soft. Taste and salt and pepper as needed. Serve hot.
Triple Chocolate Chunk Cookies
Category: desserts
By Josh Graham

Large or small, these triple chocolate cookies are crispy on the outside and chewy on the inside. Refrigerating the batter for 48 hours before baking is ideal, as this allows the dough to fully form its flavor.

Ingredients:
¾ cup brown sugar
½ cup unsalted butter, at room temperature
½ cup white sugar
1 teaspoon salt
1 large egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¾ teaspoon baking soda
1 cup milk chocolate chips
1 (3 ounce) bar dark chocolate, cut into chunks
3 tablespoons white chocolate chips

Directions:
Combine brown sugar, butter, white sugar, and salt in a large bowl; beat with an electric mixer until a creamy, deep brown mixture forms. Add egg and vanilla; beat until mixture lightens and becomes smooth, 10 to 15 seconds. Mix flour and baking soda together in a separate bowl. Add slowly to the wet ingredients until mostly incorporated, but some white traces of flour remain. Fold in milk chocolate, dark chocolate, and white chocolate using a spatula, not the mixer. Cover the dough and refrigerate for at least 30 minutes, or up to 48 hours. Preheat the oven to 350 degrees F (175 degrees C) when ready to bake. Divide cold dough into 2 1/4-ounce portions and place on a cookie sheet. Bake in the preheated oven until the edges start to look golden brown and crispy, 10 to 12 minutes. Do not overbake; the centers will not look fully done. Cool until cookies are set, about 30 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 25 mins
Yields: 12 cookies

Calories: 344.3
Fat: 16.2 g
Saturated fat: 8.8 g
Carbohydrates: 48 g
Sugars: 34.2 g
Dietary fiber: 0.9 g
Protein: 3.8 g
Cholesterol: 41.5 mg
Sodium: 310.2 mg
Pecan French Toast


Ingredients:
unsalted butter, light brown sugar, corn syrup, pecans, ground cinnamon, eggs, milk, vanilla

Directions:
Optional:  slice bread the day before or earlier that day to dry out. The end result will be  a firmer slice of bread after baking.
Spray a 9x13 pan with non-stick cooking spray.
In a medium saucepan: over medium heat source, combine butter, brown sugar, corn syrup, pecans and cinnamon.
Stir until butter and sugar have melted and sugar turns syrupy.
Pour into baking dish.
In  a mixing bowl: combine eggs, milk and vanilla; blend well.
Arrange the bread slices, in one layer over syrup mixture. Pour the egg mixture over the bread slices.
Cover and refrigerate overnight.
The next morning: Preheat oven to 350°.
Take out of refrigerator and uncover for  60 minutes before baking to warm it up some. Bake longer if this is not possible.
Bake uncovered for 30-40 minutes or until center of toasts firm.
To serve: scoop under toast and flip over onto plate.
NOTE: re: Pecans, too many pecans will overwhelm the taste of the dish.
Seswaa (Stewed Beef)


Ingredients:
beef stew meat, salt, water

Directions:
Preheat oven to 300 degrees F.
In a Dutch oven, heat the oil over medium high heat and brown the beef on all sides, about 10 minutes.
Season with salt, then cover with water; cover Dutch oven and bring contents to a boil.
Place Dutch oven in the pre-heated oven for 2 1/2 to 3 hours; meat should be very tender.
Shred beef and season with additional salt, if needed.
Liquid can be reduced, or thickened, to your liking by boiling it down further on the stove-top.
Potato Chip Pizza
Category: everyday-cooking
By Chef John

The first time I saw potatoes offered as a pizza topping, I thought that was one of the dumbest things I had ever seen. But then I tried it and realized that if done properly, they can be a fantastic pizza topping. The only problem is they're extremely hard to do properly since they need to cook through by the time our crust is done, which, long story short, led me to try potato chips, which worked out astonishingly well.

Ingredients:
4 tablespoons olive oil, divided
1 tablespoon cornmeal
2 (10 ounce) containers prepared pizza dough
1 cup prepared pesto sauce
1 ½ cups grated sharp white Cheddar cheese
1 (10 ounce) bag kettle-cooked potato chips
1 small red onion, thinly sliced
1 ½ cups grated mozzarella cheese

Directions:
Preheat the oven to 500 degrees F (260 degrees C). Rub 2 sheet pans with a few teaspoons of olive oil, and sprinkle over a light dusting of cornmeal. Set aside. Roll each dough ball into an oval shape about 1/8-inch thick and transfer onto the prepared pans. Cover each with pesto sauce, reserving about 2 tablespoons for the topping. Sprinkle each with Cheddar cheese. Add potato chips in one thick layer, overlapping chips as need to cover the surface. For each pizza, thin out reserved pesto with a tablespoon of olive oil, and then drip and drizzle it over the top of the chips. Top with red onions and mozzarella. Drizzle the tops of the pizzas with a little bit of olive oil. Bake in the center of the preheated oven until top and bottom crust of pizza is browned, 12 to 15 minutes. Let rest for 5 minutes before cutting.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 2 pizzas

Calories: 505.6
Fat: 32.4 g
Saturated fat: 10.8 g
Carbohydrates: 37.1 g
Sugars: 3 g
Dietary fiber: 2.4 g
Protein: 17.3 g
Cholesterol: 33.8 mg
Sodium: 791.5 mg
Chinese Noodle Bars


Ingredients:
"peanuts"

Directions:
Melt chocolate and butterscotch chips together., Stir in chinese noodles and peanuts., Drop by spoonfuls on wax paper lined cookie sheet., Let cool., Store in airtight container in refrigerator.