xiaoxl/recipe_data huggingface dataset:
Taqueria Style Tacos - Carne Asada
Category: world-cuisine
By STANICKS

This is a great recipe for authentic Mexican taqueria style carne asada tacos (beef tacos). These are served on the soft corn tortillas, unlike the American version of tacos.

Ingredients:
3 pounds flank steak
⅓ cup white vinegar
½ cup soy sauce
4 cloves garlic, minced
2  limes, juiced
½ cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
1  white onion, chopped
½ cup chopped fresh cilantro
1  lime, juiced
2 large tomatoes, chopped
2  jalapeno peppers, chopped
1  white onion, quartered
4 cloves garlic, peeled
4  dried New Mexico chile pods
1 pinch salt and pepper to taste
1 (32 ounce) package corn tortillas
2 cups grated cotija cheese  (Optional)
2  limes, cut into wedges

Directions:
Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours. In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos. Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450 degrees F (230 degrees C). Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt.  Place the roasted vegetables, and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth. Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated. Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like. Garnish with lime wedges, and serve.

Prep time: 25 mins
Cook time: 10 mins
Total time: 1 hr 35 mins
Yields: 16 servings

Calories: 369
Fat: 19.7 g
Saturated fat: 6.9 g
Carbohydrates: 32.2 g
Sugars: 2.3 g
Dietary fiber: 5 g
Protein: 18.1 g
Cholesterol: 44.1 mg
Sodium: 839.8 mg
Hg's Sweet 'n Chunky Chicken Salad - Ww Points = 3


Ingredients:
kirby cucumber, red seedless grapes, apple, plain fat-free yogurt, fat-free mayonnaise, artificial sweetener, lemon pepper seasoning, salt

Directions:
Mix together the yogurt, mayonnaise, sweetener, lemon pepper seasoning, and salt.
Coat the chicken in this mixture, and then stir in the chopped cucumber, grape halves, and chopped apple.
Then try not to pass out as you chow down on this insanely good chicken salad!
Authentic, No Shortcuts, Louisiana Red Beans and Rice
Category: main-dish
By Melissa S.

This is my take on a Louisiana classic.  No shortcuts!  Put everything into the slow cooker in the morning and you will have your meal ready in the late afternoon or evening, whenever you are ready.  This recipe will feed a lot of people.

Ingredients:
1 pound dried red beans, soaked overnight
10 cups water
1 pound andouille sausage, sliced into rounds
1 large sweet onion, chopped
1  green bell pepper, chopped
1  jalapeno pepper, seeded and chopped  (Optional)
8 cloves garlic, chopped
1 teaspoon ground black pepper
1 teaspoon Creole seasoning, or to taste
6  fresh basil leaves, chopped
1  ham hock
4 cups cooked rice

Directions:
Place the beans and water into a slow cooker. Heat a skillet over medium-high heat. Brown the sausage in the skillet; remove from the skillet with a slotted spoon and transfer to the slow cooker. Reserve drippings. Add onion, green pepper, jalapeno pepper and garlic to the drippings; cook and stir until tender, about 5 minutes. Transfer everything from the skillet to the slow cooker. Season the mixture with pepper and Creole seasoning. Add the fresh basil leaves and ham hock. Cover and cook on low for about 8 hours, or until beans are tender. If the bean mixture seems too watery, take the lid off the slow cooker and set heat to High to cook until they reach a creamy texture.

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

Calories: 556.1
Fat: 22.3 g
Saturated fat: 7.5 g
Carbohydrates: 61.5 g
Sugars: 2.5 g
Dietary fiber: 15.2 g
Protein: 27.2 g
Cholesterol: 49.9 mg
Sodium: 615.1 mg
Toasted Almond Semifreddo


Ingredients:
sugar, white corn syrup, salt, Amaretto, heavy cream, vanilla, chocolate

Directions:
It is easier to use a handheld mixer for this but a sturdy wire whip or ballon whisk can definitely be used with good results. Make sure that if doing so, enough time is allowed for the eggs and sugar to expand voluminously.
Put the egg yolks into a large glass or metal bowl. Add the sugar, do not ever allow raw egg yolks to sit with sugar on them, without being whisked immediately.
Stir in the corn syrup, liqueur, and salt. Beat well. Put over a bowl of lightly simmering water.
Beat for seven or eight minutes, or until light and well increased in volume.
Remove from heat. Continue beating to room temperature. No longer use the mixer. Fold in the 1/2 cup almonds. Set aside.
Whip the cold cream with vanilla until rather stiff, but not butter. Fold into the almond mixture until very little, or no white remains.
Put into a 13x9 inch glass or china baking dish. Freeze at least four hours, covered with plastic film.
Scoop servings into chilled bowls and top each with some of the remaining almonds and chopped chocolate.
PHILADELPHIA® Classic Cheesecake
Category: trusted-brands-recipes-and-tips
By Kraft

When searching for a simple, delicious dessert that's sure to impress, look no further than this traditional cheesecake.

Ingredients:
1 ½ cups HONEY MAID Graham Cracker Crumbs
3 tablespoons sugar
⅓ cup butter or margarine, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 teaspoon vanilla
4  eggs

Directions:
Preheat oven to 325 degrees F. Mix crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of pan. Beat cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.

Prep time: 20 mins
Total time: 5 hrs 45 mins
Yields: 16 servings
Grandma Pizza
Category: main-dish
By Shayna's Dad

Tons of flavor and a great solution for making a pizza at home.

Ingredients:
1 medium russet potato, peeled
3 cups bread flour
3 ½ teaspoons dark brown sugar
2 teaspoons kosher salt
1 (.25 ounce) package rapid-rise yeast
½ cup extra-virgin olive oil, divided
1 ⅓ cups water
1  serving olive oil cooking spray
¼ cup extra-virgin olive oil
6 medium garlic, crushed
1 (28 ounce) can whole peeled San Marzano tomatoes
2 tablespoons tomato paste
2 tablespoons onion powder
2 teaspoons dried oregano
½ teaspoon red pepper flakes
1 tablespoon white sugar
4 sprigs fresh basil
1 pinch kosher salt and cracked black pepper to taste
10 ounces grated Parmigiano-Reggiano cheese, divided
2 cups shredded mozzarella cheese

Directions:
Place potato into a large pot and cover with cold water; bring to a boil. Reduce heat to medium-low and simmer until soft, about 20 minutes. Drain. Mash the potato and let cool to room temperature, 15 to 20 minutes. Combine flour, brown sugar, salt, yeast, and 2 tablespoons oil in the bowl of an electric stand mixer. Add water and mix on low speed until it comes together and no dry flour remains. Add the potato and increase speed to medium until dough is stretchy. Coat the bottom of a square, lipped baking sheet with the rest of the oil. Place the dough on the baking sheet and spread it out, edge to edge. Use cooking spray to coat plastic wrap. Cover the dough and let rest at room temperature for 2 hours. Preheat the oven to 450 degrees F (230 degrees C). Heat 1/4 cup olive oil in a cold, 8-inch skillet over medium heat. Add garlic and cook for 2 to 3 minutes. Reduce heat to low and flip the garlic until is lightly browned. Add tomatoes, tomato paste, onion powder, oregano, and red pepper flakes and combine for about 2 minutes; add sugar and cook for 2 minutes. Stir in basil. Season sauce with salt and pepper. Remove the plastic wrap and adjust the pizza dough if necessary, ensuring it fills the pan from corner to corner. Spread 1 cup of sauce over the crust using a spoon, leaving a 1-inch border. Coat the top with 1/2 of the Parmigiano-Reggiano cheese. Bake in the preheated oven for 5 minutes. Remove from the oven and add mozzarella cheese evenly over the entire pizza. Add more tomato sauce randomly over the pizza and add remaining Parmigiano-Reggiano cheese. Return to the oven and bake until crust is well browned and cheese is melted and lightly browned in spots, about 10 minutes. Cool at room temperature for 5 minutes before cutting.

Prep time: 30 mins
Cook time: 50 mins
Total time: 3 hrs 40 mins
Yields: 1 square pizza

Calories: 438.9
Fat: 25.1 g
Saturated fat: 8.7 g
Carbohydrates: 33.9 g
Sugars: 5.1 g
Dietary fiber: 2.3 g
Protein: 19.2 g
Cholesterol: 31.5 mg
Sodium: 976.3 mg
Sweet and Savoury Hawaiian Pizza


Ingredients:
mozzarella cheese, sausage, pineapple, red onion

Directions:
Preheat oven to 450°F.
Roll out dough on a lightly floured surface to fit a 14-inch round pizza pan (or an 18×13 rectangular pan].
Spread pizza sauce over the dough, sprinkle with mozzarella and add toppings.
Bake in the centre of the oven for 10 minutes or until the crust is golden and crispy.
Broil for 2 to 5 minutes or until cheese is bubbly and golden.
Let stand for 5 minutes before slicing.
Lemon Soaked Garlic Chicken or Pork


Ingredients:
lemons, boneless skinless chicken breasts, boneless pork chops, garlic, black pepper, onions, bell peppers

Directions:
Peel lemons, slice and remove seeds. Puree chopped seedless lemons in food processor with garlic and Mrs. Dash Original Blend.
Place meat (pork or chicken] into a plastic storage bag, pour puree mixture over meat. Gently squish contents to ensure meat is well-coated. Seal bag, and refrigerate overnight or for at least 2 hours.
Before cooking, season both sides of meat with a bit more pepper and Mrs. Dash Original blend seasoning. Place on rack in a roasting pan, then top with chopped onions and bell pepper rings. Pour your marinade mix evenly over each piece of meat. Roast in oven at 350°F for about 45 minutes. Use a meat thermometer (pork 160°F, chicken 190°f] to determine when done.
Garnish with dried parsley flakes and chopped spring onions when serving.
Baked Haddock and Seafood


Ingredients:
haddock fillet, bay scallops, jumbo shrimp, white wine, lemon juice, butter, garlic powder, black pepper, lemon, zest of

Directions:
Preheat the oven to 375F, line a roasting pan with parchment.
Lay fish fillets in a single layer on the bottom of the dish, then top with scallops and shrimp.
Pour the white wine and lemon juice overtop of the seafood.
In a bowl, toss butter, cracker crumbs, garlic powder, black pepper and lemon zest.
Sprinkle over the seafood.
Bake 15 minutes, then turn the broiler to HI and broil 2 minutes, until browned.
Roasted Spring Carrots With Cumin and Lime


Ingredients:
unsalted butter, cumin seed, fresh lime juice, red pepper flakes, sea salt, kosher salt

Directions:
Preheat the oven to 425 degrees.
Combine all of the ingredients in a large ovenproof skillet and add 2 tablespoons of water. Bring to a boil.
Transfer the pan to the oven and roast, tossing halfway through until the carrots are tender and glazed, about 15 minutes. Serve.
Beef Creole With Potato Puffs


Ingredients:
ground beef, onion, green pepper, celery, frozen green peas, flour, chili powder, salt, pepper, tomato juice, tomato sauce, Worcestershire sauce, mashed potatoes, egg, salt, onion, parsley, flour, baking powder

Directions:
Brown ground beef, 1/2 cup onion, green pepper and celery.
Add frozen peas.
Combine 1 T. flour, chili powder, 1 t. salt, and pepper; add to beef mixture.
Combine tomato juice and Worcestershire sauce; add to beef mixture.
Pour into 2-quart casserole.
Combine all ingredients for Potato Puffs.
Drop by serving-spoonfuls onto beef mixture.
Cover and bake at 375°F for 30 minutes.
Simple Pasta Salad
Category: salad
By Katzen

An easy, yet very yummy pasta salad. Almost any type of pasta may be used. Best if left to sit overnight.

Ingredients:
1 (16 ounce) package uncooked rotini pasta
1 (16 ounce) bottle Italian salad dressing
2  cucumbers, chopped
6  tomatoes, chopped
1 bunch green onions, chopped
4 ounces grated Parmesan cheese
1 tablespoon Italian seasoning

Directions:
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 12 minutes, until al dente, and drain. In a large bowl, toss the cooked pasta with the Italian dressing, cucumbers, tomatoes, and green onions. In a small bowl, mix the Parmesan cheese and Italian seasoning, and gently mix into the salad. Cover, and refrigerate until serving.

Prep time: 15 mins
Cook time: 12 mins
Total time: 30 mins
Yields: 12 servings

Calories: 288.6
Fat: 13.9 g
Saturated fat: 3.4 g
Carbohydrates: 34.6 g
Sugars: 6.5 g
Dietary fiber: 4.2 g
Protein: 10 g
Cholesterol: 8.3 mg
Sodium: 763.8 mg
Lemon-Basil Chicken Breasts


Ingredients:
fresh lemon juice, olive oil, lemon basil, regular basil, green onions, white wine vinegar, fresh ground black pepper, boneless skinless chicken breast halves, olive oil, cooked rice

Directions:
Whisk together first six ingredients in a large bowl, mixing well.
Add chicken, cover and refrigerate for 40 minutes or so, turning occasionally.
Remove chicken from marinade, and save marinade.
Cook chicken in 1 tablespoon hot oil in a large skillet over medium-high heat 5 minutes on each side or until golden brown.
Pour reserved marinade through a wire mesh strainer into skillet.
Reduce heat to medium-low, cover and simmer 8-10 minutes or until chicken is done.
Serve over rice.
Homemade Lemonade


Ingredients:
lemons, water, sugar

Directions:
First take the lemons and use a lemon juicer  to make lemon juice., Then pour the water in to the pitcher and then do the same with the lemon juice., Pour in the sugar and ice and mix.
Special Peanut Butter and Jam Sandwich


Ingredients:
peanut butter, banana

Directions:
Spread 2 tablespoons of peanut butter on each of the two slices of bread.
Put the jam on the remaining sclice of bread.
Decide which slice (the ones with peanut butter] is the base and top that with the banana, and then put the other slice above it.
Put the remaining slices of the banana on the second top, and flip over the slice with the jam and put it above as the top.
mmmmm -- Bon apetit! :9.
Chickenetti


Ingredients:
chicken broth, spaghetti, water, green pepper, celery, pepper, onion, American cheese

Directions:
Put chicken broth into a very large crockpot.  Add spaghetti and meat., In large bowl, combine soup and water until smooth., Stir in remaining ingredients, then pour into crockpot., Cover.  Cook on low, 2-3 hours.
Perfect Roast Pork Crackling


Ingredients:
dried fennel seed, sea salt, black pepper, olive oil, boiling water

Directions:
Score pork skin, best to have your butcher do this.
Place pork in colander and pour boiling water over to open the skin. Dry thoroughly and then place in fridge for 1-2 hours.
Remove from fridge and rub with salt -- Then mix ground fennel seeds with olive oil and rub all over pork and into slits.
The flavour is magnificent. Use your own judgement on cooking times, but a general suggestion is around 50 minutes per kilogram in a moderate to hot oven.
" Lupo's " Chicken Spiedies


Ingredients:
chicken breasts, olive oil, lemon juice, white vinegar, garlic cloves, dried parsley, dried basil, dried oregano, salt, cracked black pepper

Directions:
Dice chicken breasts into 1" cubes.
Whisk all other ingredients together to form marinade. Set some aside for basting or sauce if desired (though I don't think this is necessary].
Add marinade to chicken and refrigerate overnight, stirring occasionally (the acidic nature of the marinade will 'chemically' cook the meat partially].
Thread 5 or so cubes onto metal or soaked bamboo skewers and grill for a few minutes either side, just until meat is firm (remember, they're already partially cooked by the marinade].
Place two skewers on a fresh bread roll or Italian bread, grip the meat firmly with the bread and pull out skewers.
Enjoy!
Greek Pizza With Chicken, Feta and Olives


Ingredients:
mozzarella cheese, garlic flakes, kalamata olive, feta cheese, dried oregano

Directions:
Preheat oven to 450 degrees F.
Roll dough out into a large rectangle and transfer to a large baking sheet. Top dough with mozzarella cheese, to within 1/2-inch of the edges and then sprinkle garlic flakes all over cheese. Top with chicken, mushrooms and olives. Sprinkle feta cheese over top and then sprinkle oregano over everything. Bake 10 to 12 minutes, until crust is golden brown and cheese melts.
Fried Green Tomatoes


Ingredients:
green tomatoes, flour, black pepper, cayenne pepper, eggs, milk

Directions:
First, cut your tomatoes at 1/8 inch and lay out to dry -- I lay down paper towel and then place tomatoes on a cooling rack and then layer more paper towels on top.  THIS STEP IS VERY IMPORTANT!
While tomatoes are drying, mix together flour, black pepper, Italian seasoning, and cayenne pepper.
Dip tomatoes slices into egg and milk mixture and then coat with flour and seasoning mixture.
Place in a hot skillet with oil and fry for about 3 minutes on both sides or until browned.
I usually place them back on the cooling rack so they don't get soggy when they are finished.
Serve immediately!
Sloppy Joes


Ingredients:
beef chuck, onions, green pepper, butter, brown sugar, tomato paste, salt, prepared mustard, Worcestershire sauce, Tabasco sauce, pepper, catsup

Directions:
Simmer meat several hours until it falls apart when pierced with a fork; then remove meat from liquid and shred with a fork (liquid may be used as stock in other recipes].
Combine onions, green pepper, butter, brown sugar, tomato paste and salt, and simmer 15 minutes,or until tender.
Add mustard, Worcestershire sauce, Tabasco, pepper, red pepper and catsup, and simmer 5 more minutes.
Combine sauce with meat.
Serve hot on hamburger buns to make sloppy joes.
Note: It is also possible to use ground beef.
Brown in frying pan; remove as much fat as possible, and stir in sauce.
Belgian Beef Carbonnade


Ingredients:
flour, salt, pepper, paprika, boneless beef cubes, butter, onions, garlic clove, bay leaf, thyme, celery leaves, parsley, brown sugar, beer, vinegar

Directions:
Mix flour, salt, pepper and paprika. Roll beef cubes in this until well coated.
Melt butter in large saucepan. Add onions; saute until soft and tender. Remove.
In same pan over high heat, sear beef cubes, a few at a time.
Return onions and meat to pan. Set on low heat.
Add garlic, bay leaf, thyme and celery. Sprinkle on parsley; add sugar and beer.
Bring to simmer while stirring. Cover and poach on low heat, 1 1/2 hours.
Add vinegar. Simmer 5 minutes. .
Restaurant Style Fluffy Honey Pancakes


Ingredients:
whole wheat pastry flour, baking powder, baking soda, salt, buttermilk, eggs, olive oil, honey

Directions:
In a bowl, combine the flour, powder, soda and salt.
In a large bowl, combine the buttermilk, egg yolks, olive oil and honey, stirring well.
Add the dry ingredients to the wet ingredients.
In a glass or ceramic bowl, beat the egg whites until stiff peaks form; fold them gently into the pancake mixture.
Heat an electric skillet to 375° F and spray with cooking oil.
Drop about 1/2 cupfuls onto hot skillet and cook until underside is golden (you may not get a lot of bubbles, since this is very airy].
Flip and cook until second side is done.  You should have 5-6" pancakes.
Salted Caramel Peanut-Butter Ice Cream


Ingredients:
salt, crunchy peanut butter, sugar, milk, vanilla extract

Directions:
In a small saucepan or microwave-safe container, heat caramel sauce until warm but not boiling, about 1 minute over medium heat or 20 seconds in the microwave on full power (100%]. Add salt and stir to combine. Set aside.
In a medium bowl, whisk together peanut butter, sugar, cream, milk, and vanilla until peanut butter is mostly dissolved. Let sit 5 minutes, or until sugar is dissolved, then whisk again.
Pour into an ice cream maker and churn according to manufacturer's directions. Add salted caramel for the last 10 seconds of churning.
Transfer to an airtight, freezer-safe container and freeze at least 8 hours and up to 24, depending on how firm you would like the ice cream to be.
Garlic-Sauteed Asparagus
Category: side-dish
By naturalbornhealer

This is a very quick and healthy vegetable side dish. Even my son, who is very picky, loves this. It works well as a snack with wine, as an appetizer, or as a side dish, especially for Asian-inspired dishes.

Ingredients:
1 teaspoon olive oil
1 teaspoon sesame oil
4 cloves garlic, chopped
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 tablespoons soy sauce, or more to taste
1 tablespoon water

Directions:
Heat olive oil and sesame oil in a wok or skillet over medium-high heat; add garlic and decrease heat to medium. Cook and stir garlic until fragrant, about 1 minute. Add asparagus, soy sauce, and water to garlic; cook and stir until liquid is mostly evaporated, about 3 minutes. Cover wok and cook until asparagus are tender yet firm to the bite, 5 to 10 minutes more.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 52.5
Fat: 2.5 g
Saturated fat: 0.4 g
Carbohydrates: 6 g
Sugars: 2.2 g
Dietary fiber: 2.5 g
Protein: 3.2 g
Sodium: 453.9 mg
Cheesefish


Ingredients:
American cheese, queso blanco, butter, milk, grapefruit juice, parmesan cheese

Directions:
1. Thaw the fish in the sink., 2. Put the fish in the pan., 3. Cover the fish with completely with the cheese., 4. Drizzle the fish with the milk, hot sauce., 5. Place butter in the pan next to the cheesefish., 6. Bake the cheesefish in the oven for 8-10 mins at 400 degrees., 7. Remove from the oven and drizzle the cheesefish with grapefruit juice., 8. Shake grated parmesan cheese over top to taste. And serve.