xiaoxl/recipe_data huggingface dataset:
Hg's Sassy Wonton Tacos - 4 Ww Pts


Ingredients:
wonton wrappers, boneless chicken breasts, barbecue sauce, cilantro

Directions:
Preheat oven to Degrees F.
To make wonton shells, spray the inside and outside walls of a deep square or rectangle baking pan with nonstick spray.  Evenly drape wonton wrappers over the pan's walls on a diagonal, making triangle shapped "shells". [Use two pans, if needed, to prevent overlapping].  Bake for 3-4 minuts, until just crispy enough to hold their shape.  Remove pan from the oven and set aside to cool.
Combine chicken with BBQ sauce in a bowl and mix well.  Set aside.
In a microwave-safe bowl, combine coleslaw mix, dressing and cilantro.  Mix well.  Microwave for 45 seconds, until slightly softened.  Set aside.
Spray a baking sheet with nonstick spray.  One at a time, carefully remove wonton shells from the pan and fill each with a heaping teaspoon of BBQ chicken and a heaping teaspoon of cilantro slaw.  Lay filled wontons gently on their sides on the baking sheet.
Spray the upward-facing sides of the wonton shells lightly with nonstick spray [for added crunch] and bake for about 5 minutes, until warm and crunchy.  Let cool slightly and serve.
K-Jon's Jambalaya


Ingredients:
andouille sausages, smoked sausage, boneless skinless chicken, rice, onions, celery, green bell pepper, red bell peppers, cayenne pepper, thyme, oregano, paprika, tomatoes, chopped tomatoes, flat-leaf Italian parsley, scallion, shrimp

Directions:
1.] Brown the sausage till crisp, remove and set aside.
2.] Brown the chicken in sausage oil, remove and set aside.
3.] Saute your Holy Trinity (peppers, celery and onion] 5minutes.
4.] Add dry spices and cook 5 minutes more.
5.] Add meat, tomatoes, rice and stock and bring to a simmer.
6.] Now you can cover and cook on stove top for 1 hour or transfer to a 10 X15 glass pan cover with foil and cook 1 hour.
7.] If you want to add shrimp do it at minute 45 and cook for 15 more minutes.
8.] Now add Fresh Parsley and scallions and fold into rice mixture and serve with ice cold beer!
Chicken Stew W/Polenta


Ingredients:
boneless skinless chicken breast, artichokes, frozen spinach, tomatoes, tomato paste, garlic cloves, olive oil, crushed red pepper flakes, parmesan cheese

Directions:
In a large skillet, add olive oil, sliced chicken breast and garlic.
Saute until almost cooked through.
Add tomato paste and saute an additional 3 minutes.
Add the rest of the ingredients (except cooked polenta and parmesan cheese].
Simmer 10 minutes.
Place cooked hot polenta on a serving plate, top with stew and parmesan cheese.
Serve with green salad and garlic bread!
Creamy Deviled Eggs
Category: appetizers-and-snacks
By Robin Gibson

A cool, creamy ranch and cream cheese mixture with onion and pickle is the filling for these delicious deviled eggs. Omit the onion and pickle, if desired -- they're tasty either way!

Ingredients:
12  eggs
⅓ cup Ranch-style salad dressing
½ (8 ounce) package cream cheese, softened
½ cup chopped onion
1  dill pickle, finely chopped

Directions:
Place eggs in a large saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl. Mash together with ranch-style salad dressing. Mix in the cream cheese, then the onion and dill pickle. Fill the hollowed egg whites generously with the egg yolk mixture. Chill in the refrigerator until serving.

Prep time: 30 mins
Cook time: 10 mins
Total time: 45 mins
Yields: 12 deviled eggs

Calories: 140.6
Fat: 11.7 g
Saturated fat: 4.1 g
Carbohydrates: 1.8 g
Sugars: 1 g
Dietary fiber: 0.2 g
Protein: 7.2 g
Cholesterol: 198.1 mg
Sodium: 231.1 mg
Quick and Easy Cream Sauce


Ingredients:
garlic, fresh basil, dried basil, parmesan cheese, black pepper, red pepper flakes

Directions:
You can use a pan or a pot. I used a pot this time, but whenever I do shrimp or chicken I use a pan.
Add cream.
Bring to a boil; reduce heat and simmer for 15 minutes, stirring frequently.
Add basil, cheese, pepper and pepper flakes.
Pour sauce into a bowl; add pasta and toss well.
Cookies Around the World 2 of 5


Ingredients:
butter, margarine, confectioners' sugar, egg, vanilla, all-purpose flour, cloves, dark molasses, fresh lemon rind, ground cinnamon, ground cloves, ground allspice, ground nutmeg, confectioners' sugar, lemon juice, water

Directions:
BASIC COOKIE DOUGH.
Cream butter and sugar.
Beat in egg and vanilla.
Add flour slowly and mix well.
Divide into two.
GREEK CLOVE CRESCENTS.
Preheat oven to 375.
Mix brandy into 1/2 cookie dough.
Shape dough by rounded teaspoon into balls and crescents.
Press one whole clove into center of each.
Bake on ungreased baking sheet 10- 12 minutes until set but not brown.
Cool.
Dust with confectioners sugar.
GERMAN LOVE COOKIES.
Mix into 1/2 cookie dough- nuts, molasses, lemon peel, cinnamon, cloves, allspice, nutmeg.
Cover and chill for at least 2 hours.
Heat over to 375.
Roll dough to 1/4 inch on well-floured cloth covered board.
Cut into rectangles 2 1/2 by 1 1/2 inches.
Bake on ungreased baking sheet 10- 12 minutes- until no imprint remains when touched lightly.
In bowl mix confectioners sugar, lemon juice, water and food color for glaze.
While cookies are warm, brush with glaze.
Thirty-Minute Baked Tuna Burgers
Category: seafood
By Jonathan Johnson

This is a dish my parents used to be able to make in a half hour when we were children. I added a few additions to make it a little more exciting and fairly low in fat. Serve on hamburger buns with traditional hamburger condiments if desired.

Ingredients:
cooking spray
2 (5 ounce) cans tuna in water, drained
1  egg
½ cup dry bread crumbs
¾ teaspoon garlic salt
1 teaspoon ground black pepper
½ cup diced tomatoes, drained
¼ cup minced onion

Directions:
Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray. Mix tuna, egg, bread crumbs, garlic salt, and black pepper and fold in diced tomatoes and onion. Form the mixture into 4 patties and place onto prepared baking sheet. Bake in the preheated oven until burgers are golden brown and crisp, about 10 minutes per side.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 burgers

Calories: 156.3
Fat: 2.5 g
Saturated fat: 0.7 g
Carbohydrates: 12.2 g
Sugars: 2.1 g
Dietary fiber: 1.2 g
Protein: 19.9 g
Cholesterol: 65.4 mg
Sodium: 536.6 mg
Roasted Beets With Balsamic Vinaigrette and Goat Cheese


Ingredients:
red beet, olive oil, olive oil, garlic clove, Dijon mustard, basil leaves

Directions:
Preheat oven to 450 degrees F.
In a small bowl, combine vinegar, oil, garlic, mustard and salt and pepper (to taste]. Whisk and set aside.
Peel beet. Slice beet into 1/4-inch slices. Lay slices out in baking pan. Sprinkle with olive oil, salt and pepper (to taste]. Toss to coat.
Bake beets for 20 minutes or until tender.
Fan beet slices out on plate; top with dressing, basil and goat cheese.
Feta Cheese and Bacon Stuffed Chicken Breasts


Ingredients:
extra virgin olive oil, lemon juice, garlic cloves, dried oregano, boneless skinless chicken breasts

Directions:
Preheat oven to 350 degrees.
In a small bowl combine olive oil, lemon juice, garlic, oregano, salt and pepper.
Butterfly cut the chicken.
mix together feta and bacon.
stuff each breast with feta and bacon mixture. secure sides of chicken with toothpicks (if needed].
Pour oil mixture over top of breasts.
Bake uncovered for 30 - 35 minutes.
Crab & Asparagus Soup


Ingredients:
gingerroot, green asparagus, green onions, arrowroot, eggs, coriander leaves, salt, fresh ground white pepper

Directions:
Pick meat from crabs, reserving shells.
Crush shells, place in a saucepan with the stock and bring to the boil.
Reduce heat, crush shells with a meat mallet or wooden spoon as much as possible.
Cover and simmer for 15 minutes.
Strain, pushing through a fine sieve to extract as much liquid as possible from shells.
Strain stock again, through muslin or a very fine sieve, into cleaned saucepan.
Add ginger and asparagus spears. Bring to the boil, reduce heat, cover and simmer for about 5 minutes until asparagus is just tender.
Add the green onions, sesame oil and arrowroot paste, increase heat and stir until soup thickens.
Reduce heat, add crabmeat and slowly pour in egg, stirring slowly so that the egg forms thin ribbons through the soup.
Taste, add salt and pepper and serve garnished with coriander leaves if you like.
Notes: You can use other types of crabs for this recipe, or 300g fresh crabmeat if you don't want to pick your own.
Easy Barbecue Sauce
Category: side-dish
By joyce

I came up with this recipe via trial and error after running out of barbecue sauce one too many times. Now my family will not have any other kind. I make it in double batches and store it in a mason jar in the refrigerator. It can be canned for longer storage. You can add chopped garlic and less hot sauce, if desired.

Ingredients:
1 cup ketchup
¾ cup brown sugar
1 small onion, finely chopped
¼ cup teriyaki sauce
¼ cup hot sauce
1 teaspoon liquid smoke flavoring

Directions:
Stir ketchup, brown sugar, onion, teriyaki sauce, hot sauce, and liquid smoke together in a bowl until sauce is well combined. Transfer sauce to a jar and refrigerate until flavors blend, 8 hours to overnight.

Prep time: 15 mins
Total time: 8 hrs 15 mins
Yields: 8 servings

Calories: 98
Fat: 0.7 g
Saturated fat: 0.1 g
Carbohydrates: 23.2 g
Sugars: 21.7 g
Dietary fiber: 0.3 g
Protein: 1.2 g
Sodium: 868.1 mg
Chip Chip (Trinidad)


Ingredients:
brown sugar, water, coconut, cream of tartar

Directions:
Boil sugar and water to from a light syrup.
When bubbles the size of small pearls appear, add coconut and cream of tartar.
When the coconut mixture leaves the side of the pan easily  (No syrup must be running out], remove from the heat and beat with a spoon for 3-5 minutes.
Add the almond extract and food colouring if desired.
Drop by spoon onto a greased cookie tray.
Aunt Helen's Buttermilk Pancakes


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

Directions:
Add wet ingredients to dry alternately, a little at a time, working out the lumps.  This batter should be smooth when its completed.
Heat pan or grill to med-high (400*] drop onto grill or pan in the desired size, turn over when bubbles appear on top, cook 'til done.
These are great to cook in large batches to freeze and then reheat.  Lovely for cold school mornings.  You could use half white flour and half whole wheat flour.
" Geebee Special" Sandwiches


Ingredients:
ham, American cheese, ketchup

Directions:
In skillet over medium heat, fry ham until lightly browned.
Separate ham into 6 mounds and lower heat.
Put one slice of cheese on each mound, cover and turn off heat.
Place each mound onto hamburger bun, top with relish, then ketchup, sprinkle of black pepper, and serve.
Preserved Lemon Hummus


Ingredients:
chickpeas, tahini, garlic cloves, preserved lemons, fresh ground pepper, sea salt, lemon zest

Directions:
Put the chickpeas, tahini, garlic and preserved lemons into a blender or food processor.
Blitz in short bursts, pushing the mixture down when needed until everything is combined.
Add the chickpea juice and mix for a few more seconds. If you want it less thick you can always add more of the juice.
Taste a bit and decide if you need to add any salt. If you do add the salt and pepper. If not, just the pepper and mix for a couple seconds.
Roughly chop parsley and zest a lemon.
Serve topped with the parsley and lemon.
Harvest Rice Dish
Category: everyday-cooking
By Anonymous

A variation of a basic rice recipe for the holidays.

Ingredients:
½ cup slivered almonds
2 cups chicken broth
½ cup uncooked brown rice
½ cup uncooked wild rice
3 tablespoons butter
3  onions, sliced into 1/2 inch wedges
1 tablespoon brown sugar
1 cup dried cranberries
⅔ cup fresh sliced mushrooms
½ teaspoon orange zest
salt and pepper to taste

Directions:
Place almonds on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes. Mix broth, brown rice, and wild rice in a medium saucepan, and bring to boil. Reduce heat to low, cover, and simmer 45 minutes, until rice is tender and broth is absorbed. In medium skillet, melt butter over medium-high heat. Add onions and brown sugar. Saute until butter is absorbed and onions are translucent and soft. Reduce heat, and cook onions for another 20 minutes, until they are caramelized. Stir cranberries and mushrooms into the skillet. Cover, and cook 10 minutes or until berries start to swell. Stir in almonds and orange zest, then fold the mixture into the cooked rice. Salt and pepper to taste.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 45 mins
Yields: 6 servings

Calories: 278.3
Fat: 11 g
Saturated fat: 4.1 g
Carbohydrates: 42.7 g
Sugars: 18.7 g
Dietary fiber: 4.4 g
Protein: 5.4 g
Cholesterol: 16.9 mg
Sodium: 365.6 mg
Mock Sourdough French Bread


Ingredients:
plain yogurt, active dry yeast, dry yeast, warm water, sugar, salt, extra virgin olive oil, unbleached flour, cold water, fresh coarse ground black pepper

Directions:
Heat yogurt to lukewarm (110 degrees F].
In a large mixing bowl, dissolve yeast in warm water, stir in yogurt, sugar, salt, oil and 2 cups flour, and beat until smooth.
Stir in enough additional flour to make dough easy to handle.
Knead until smooth and elastic, about 5 minutes, adding more flour as necessary, to obtain a firm, non-sticky sough.
Place in oiled bowl, and turn to oil top of dough.
Cover, and let rise in warm place until doubled in volume.
Punch down dough, divide into 8 equal parts, knead each one, and flatten into a 4"x6" rectangle.
Roll up, beginning on one of the long sides, excluding any air bubbles.
Pinch edge of dough firmly into roll to seal, press each end firmly to seal, and fold ends under.
Place loaves, seam side down, on greased cookie sheets sprinkled with cornmeal.
Brush or spray tops with cold water, and cut three diagonal slices across top of each loaf with a sharp knife or razor blade.
Let rise until doubled, about 30-40 minutes.
Heat oven to 375 degrees F.
Brush or spray loaves with cold water, and sprinkle pepper into slashes if desired.
Bake until loaves sound hollow when rapped on the bottom or when they reach an internal temperature of 190 degrees F on an instant reading thermometer, about 35 minutes, brushing or spraying with cold water every 10 minutes.
Cool on wire rack before wrapping.
Recipe can be doubled successfully, and bread freezes very well.
Thaw to room temperature and heat unwrapped in oven to restore the crisp crust.
Black & Orange Halloween Pasta from Scracth


Ingredients:
flour, extra virgin olive oil, eggs, tomato paste, kosher salt

Directions:
NOTE: if using a food processor for both colors of dough, follow these steps in order (i.e., make the orange dough first], since the food coloring for the black dough will change the color of the orange dough.
Make a mound in 1/2 of the flour and create a well in the top of the mound. Add 2 eggs, 1/2 tablespoon of olive oil, tomato paste, and 1/2 teaspoon of kosher salt to the well. Knead the ingredients together until fully blended. Wrap in plastic wrap and allow to rest at room temperature for at least 30 minutes.
NOTES: 1] a food processor is highly recommendedfor making the "black" pasta, but the next step can be done by hand; 2] this small amount of cocoa doesn't make the pasta taste like chocolate, but increasing the quantity will.
Add remaining flour, 2 eggs, 1/2 tablespoon of olive oil, dark cocoa, and 1/2 teaspoon of kosher salt to food processor. Blend for a few seconds.
Add 4 drops each of green, blue, and red food coloring to food processor. Blend for about a minute. Add 4 more drops of green, blue, and red food coloring and blend for another minute. Add equal portions of food coloring as desired to deepen the dark color.
Remove dough from food processor. Dust work area with flour. Knead the ingredients together until colors are fully blended. Wrap in plastic wrap and allow to rest at room temperature for at least 30 minutes.
Roll dough flat and form into large rectangular strips. Cut by hand or use a pasta roller.
Add cut pasta to the boiling water in small batches and cook for 2-3 minutes each. Remove from water with strainer to keep the hot water boiling. Place in collander to drain. Continue until all the pasta is cooked.
Blend the orange and black pasta together in a bowl and serve.
Stir-Fried Shrimp With Ginger and Mushrooms


Ingredients:
canola oil, garlic cloves, fresh ginger, mushroom, celery, large shrimp, reduced sodium soy sauce, dried red pepper flakes

Directions:
Heat the canola oil in a large, heavy skillet over medium heat until hot but not smoking. Add the garlic and ginger, stir fry for 30 seconds. Add the mushrooms, celery and sesame oil and stir fry for 30 seconds.
Add the shrimp, soy sauce and red pepper flakes, stir fry til shrimp are pink and cooked through, 3-4 minutes. Serve immediately.
Jalapeno Popper Spread
Category: appetizers-and-snacks
By Denise Millar Ramsey

This will definitely be the biggest hit at the party!  This is such an easy appetizer to make and it tastes just like the jalapeno poppers you wish you could make yourself!  The hardest part of this recipe is not eating it all by yourself! Serve with sliced sourdough baguettes, tortilla chips or crackers.

Ingredients:
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
2 ounces canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese

Directions:
Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese. Microwave on High until hot, about 3 minutes.

Prep time: 10 mins
Cook time: 3 mins
Total time: 13 mins
Yields: 4 cups

Calories: 110.2
Fat: 11.1 g
Saturated fat: 4.3 g
Carbohydrates: 1 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 2.1 g
Cholesterol: 20.2 mg
Sodium: 189 mg
Cinnamon Twists


Ingredients:
flour, baking powder, margarine, eggs, milk, cinnamon, sugar

Directions:
Combine flour and baking powder.
Cut in margarine.
Beat eggs slightly with a fork; mix with milk.
Combine with flour mixture to form a soft dough.
Form 10 balls, cover and chill for several hours, I sometimes let them sit in the fridge for night and bake them in the morning.
Sprinkle topping mixture onto working surface.
Roll dough into circle (about 9 inches].
Sprinkle with a generous layer of topping.
Cut into 8 crescents a pizza cutter works wonderfully.
Roll up to form crescents (from outer edge to inside].
Bake at 325 degrees F for 15 - 20 minutes.
Autumn Meat Pasties


Ingredients:
ground beef, ground lamb, garlic cloves, potato, turnips, parsnips, carrots, peas, onion, Elevated Challah, Brown Gravy, flour, water

Directions:
Brown beef or lamb. Add garlic and let simmer 10 minutes. Drain grease and add to gravy (or use the grease to make the gravy].
Cook all the veggies however you like best. Use anything that sounds good. I like root vegetables and as large a mix as I can get. Peeled or unpeeled, diced or minced. You want everything bite size or smaller. You want them cooked before you add them to the meat and gravy. If you like them crunchier, just steam them lightly. If you like them mushier, cook them longer.
Add veggies to meat and gravy. Mix well.
If you are making your own bread, before the second rise, you need to separate the dough into individual pastie sizes --  When I use the Elevated Challah recipe, I divide it into 16 parts for large pasties, twice that for small pasties.
I just divide the dough in half, and in half again, until I end up with a size that will probably work. I would guess that a small pastie is about 1/2 cup of dough. A large one is about twice that. Let the bread do its second rise.
If you are buying prepared dough, make it up as you go along. I've never done it that way, but I am sure it will work just as well. Divide it into pieces big enough to stuff with the gravy mixture. I think mine usually end up around 5-6" diameter.
Preheat the oven to 375 f.
Roll each pastie through a bit of flour. Roll out into a circle, about a quarter of an inch thick. Fill the middle with between 1/4 to 1/2 cup of the gravy mixture (depending on the size of the dough].
Mix the egg white and tablespoon of water. Spread a small amount along the edge of the dough, then fold it over. Pinch the edges closed. It will look like a half moon.
Another option is to roll out two smaller circles, fill one in the middle with the gravy mixture, and set the second over the top and then pinch the dough closed (it will look like a full moon].
Score the top of the dough (take a knife and poke holes or cut small lines] and place them on a parchment paper lined baking sheet.
Very lightly coat each pastie with cream (this makes it brown pretty].
Bake for 20-30 minutes,  until it is golden brown on top.
I always have leftover gravy mix, which never bothers me. I just eat it as it is.
Venison Fingers
Category: appetizers-and-snacks
By MBC

This is great for either appetizer or as a meal.

Ingredients:
1 quart oil for frying
2 cups all-purpose flour
1 ½ cups Parmesan cheese
¼ cup Italian seasoning
1 pound venison steaks, cut into strips
1  egg, beaten
1 cup prepared mustard
1 cup brown sugar

Directions:
Heat the oil in skillet or deep fryer to 375 degrees F (190 degrees C). In a bowl, mix the flour, Parmesan cheese, and Italian seasoning. Dip venison strips in egg, then in the flour mixture to evenly coat. Fry coated venison strips in the hot oil until golden brown. Melt the brown sugar in a saucepan over medium heat, and mix in the mustard. Serve as a dipping sauce with venison strips.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 servings

Calories: 494.3
Fat: 20.1 g
Saturated fat: 5.5 g
Carbohydrates: 54.7 g
Sugars: 27.3 g
Dietary fiber: 2.8 g
Protein: 24.4 g
Cholesterol: 82.6 mg
Sodium: 680.6 mg
Lemon Blueberry Crumb Bread


Ingredients:
sugar, unbleached flour, butter, lemon zest, ground cinnamon, sugar, milk, butter, egg, flour, baking powder, salt, fresh blueberries, lemon zest

Directions:
Preheat oven to 375°F; oil loaf pan.
Stir topping ingredients together into a bowl until crumbly.
In another bowl, stir sugar, milk, butter, and eggs until smooth.
In a bigger bowl, toss flour baking powder and salt and then stir in wet ingredients.
Fold in blueberries and lemon zest.
Transfer batter to loaf pan and sprinkle top with topping and then cook until topping is deep golden and has formed a thick crust( 50 minutes].
Cream Cheese Alfredo Sauce
Category: side-dish
By Mommy bakes

This is my spin on Alfredo sauce. We love cream cheese, mushrooms and garlic. So I decided to try different ways of creating this tasty dish! Serve with fettuccini, and sliced crusty bread for mopping!

Ingredients:
2 tablespoons butter
2  portobello mushroom caps, thinly sliced
1 (8 ounce) package cream cheese
½ cup butter
1 ½ cups milk
6 ounces grated Parmesan cheese, or to taste
1 clove garlic, crushed
1 tablespoon minced fresh basil leaves
ground white pepper, to taste

Directions:
Heat 2 tablespoons of butter in a skillet over medium heat. Stir in the mushrooms; cook and stir until softened, about 5 minutes. Set aside. Meanwhile, melt the cream cheese and 1/2 cup of butter in a saucepan over medium heat, stirring occasionally. Stir in the milk and Parmesan cheese, mixing until smooth. Add in the garlic, basil, and white pepper. Simmer for 5 minutes, then remove the garlic. Stir in the cooked mushrooms before serving.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 463.6
Fat: 41.6 g
Saturated fat: 26 g
Carbohydrates: 7.2 g
Sugars: 3.9 g
Dietary fiber: 0.6 g
Protein: 16.9 g
Cholesterol: 121.7 mg
Sodium: 707.6 mg