xiaoxl/recipe_data huggingface dataset:
Enchanted Sour Cream Chicken Enchiladas
Category: world-cuisine
By Kate

A delicious New Mexican enchilada that we had every year for our Christmas Eve dinner. Serve 2 to 3 enchiladas on a plate and surround with lettuce and tomatoes. Top with your choice of guacamole or sour cream or both.

Ingredients:
2 cups cubed cooked chicken
1 cup sour cream
⅛ teaspoon salt
1 pinch ground black pepper
½ cup vegetable oil for frying
12 (5 inch) corn tortillas
1 (4 ounce) can chopped green chilies, drained
2 cups shredded Monterey Jack cheese

Directions:
Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. Combine the chicken, sour cream, salt, and pepper in a bowl; set aside. Heat the oil in a skillet over medium-high heat. Dip the corn tortillas into the hot oil one at a time until softened, about 10 seconds each. Spoon a heaping tablespoon of chicken mixture onto each tortilla, spread down the center and roll into a cylinder. Place seam side down into the prepared baking dish. When all tortillas are filled and rolled, sprinkle the green chiles over all and top with the shredded Monterey Jack cheese. Bake in the preheated oven until the cheese has melted and the enchiladas are hot, 12 to 15 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 1 9x13-inch baking dish

Calories: 433.6
Fat: 26.1 g
Saturated fat: 13.6 g
Carbohydrates: 24.4 g
Sugars: 1.3 g
Dietary fiber: 3.3 g
Protein: 26.1 g
Cholesterol: 85.4 mg
Sodium: 540.2 mg
Maple-Orange Syrup


Ingredients:
"butter"

Directions:
"Heat all ingredients until warm."
John's Pimento Cheese Spread
Category: appetizers-and-snacks
By Rhonda Brock Fuller

A friend of mine from work gave me this recipe. It is so easy and delicious and I don't usually like pimento cheese. Enjoy!

Ingredients:
2 cups shredded Cheddar cheese
1 (4 ounce) jar chopped pimentos, drained
1 teaspoon garlic powder, or to taste
½ cup mayonnaise, or more if needed

Directions:
Stir together the Cheddar cheese, pimentos, and garlic powder. Stir in the mayonnaise a little at a time, until the spread reaches your desired consistency. Refrigerate for 2 hours to let the flavor develop.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 2 cups

Calories: 216.9
Fat: 20.3 g
Saturated fat: 7.6 g
Carbohydrates: 1.8 g
Sugars: 0.8 g
Dietary fiber: 0.3 g
Protein: 7.4 g
Cholesterol: 34.9 mg
Sodium: 255.6 mg
Apple Streusel Muffins


Ingredients:
walnuts, flour, sugar, butter, cinnamon, flour, sugar, baking powder, cinnamon, allspice, baking soda, salt, eggs, sour cream, butter, tart apple

Directions:
Heat oven to 375 degrees F.  Grease muffin cups or use paper liners.
Put streusel ingredients into a medium bowl.  Mix with a fork and crumble with fingers.  Set aside.
For the batter, mix flour, sugar, baking powder, spices, baking soda and salt in a large bowl.
Break eggs into another bowl.  Add sour cream and melted butter and blend well.  Stir in diced apple.
Pour egg mixture over dry ingredients and mix just until blended.  Scoop batter into muffin cups.  Top each muffin with 2 teaspoons of streusel topping.
Bake 20 to 25 minutes or until browned.  A toothpick inserted in the center should come out clean.
Moo Shu Shrimp


Ingredients:
flour tortillas, shrimp, eggs, ginger, garlic clove, scallions, hoisin sauce, cilantro leaf

Directions:
Preheat oven to 200°F
Wrap tortillas in foil and heat until warmed through.
Heat wok or skillet to very hot and add 1 tablespoons oil to pan.  When pan begins to smoke, cook shrimp until lightly browned and fully cooked.  Remove shrimp to separate dish.
Add 2 tablespoons oil and cook eggs with a bit of salt and pepper until they make soft curds.  Remove to plate with shrimp.
Add 2 tablespoons oil to pan and cook mushrooms with garlic and ginger until lightly browned.  Add coleslaw mix and scallions, season with salt and pepper and stir-fry until wilted, but crunchy, about 4 minutes.
Return shrimp and eggs to skillet with  hoisin sauce and combine all ingredients well.
Serve on warm tortillas.
Overnight Casserole


Ingredients:
elbow macaroni, ham, chicken, pimientos, cheddar cheese, milk, parmesan cheese, paprika

Directions:
In a large bowl, mix together macaroni through onions.
In separate small bowl, mix together the soup and milk till well blended.
Pour milk mixture into large bowl and stir all ingredients together till blended.
Pour into a 9 x 13 baking dish.
Top with grated parmesan cheese. Sprinkle paprika over the top and cover with aluminum foil.
Store overnight in frig.
Get casserole out of frig one hour before baking.
Preheat your oven to 350°F  Bake, covered with foil, for 45 minutes. Uncover and bake for an additional 10-15 minutes.
Serve with salad and bread/rolls.
**Note: this is not a spicy dish. If you like your food to be spicy feel free to add hot sauce, peppers, celery, etc to your liking. I serve this dish to older relatives when they come to visit and take it to potlucks where it disappears quickly. Simple, old fashioned comfort food. Feel free to adjust to your taste.
Baked Macaroni and Cheese


Ingredients:
elbow macaroni, eggs, evaporated milk, dried mustard, salt, butter, sour cream, sharp cheddar cheese, monterey jack cheese, colby cheese, Velveeta cheese

Directions:
NOTE: on the shredded cheeses - each 8 ounces of shredded cheese is equal to 2 cups. So you will have 2 cups EACH of sharp cheddar, monterey jack, and colby - 6 cups total.
Set aside 1/2 to 1 cup of the sharp cheddar cheese - you will use this to top the macaroni and cheese. If you like a lot of cheese on top, set aside a cup. If you just want a sprinkle of cheese on top, set aside half a cup.
Preheat the oven to 350º F.
Cook the macaroni to the "al dente" stage, according to the package directions. Drain well and set aside.
In a large mixing bowl, beat the eggs together with the milk and the evaporated milk. Add the dried mustard, hot sauce, and salt and mix well.
Add the cooked, drained macaroni to the milk mixture. Add the melted butter and the sour cream and mix well.
Add the shredded sharp cheddar, monterey jack, colby, and the velveeta to the macaroni and mix well, stirring for a minute or two to make sure all the ingredients are well combined.
Pour the macaroni mixture into a greased 9 inch by 13 inch casserole dish, and top with the reserved shredded sharp cheddar.
Bake at 350º for 45 minutes or until the top is lightly browned.
Let sit for 5 minutes before serving.
Whole Wheat Waffles


Ingredients:
whole wheat flour, baking powder, extra virgin olive oil, eggs, skim milk, salt, cinnamon, nutmeg, ground cloves, ginger, vanilla, flax seed, honey, blueberries

Directions:
1.In a large bowl, mix together flour, salt, baking powder, cinnamon, nutmeg, ground cloves, ginger and Flax Seeds; set aside. Preheat waffle iron to desired temperature.
2.In a separate bowl, beat the eggs. Stir in the milk, oil vanilla and honey.
3.Mix fruit in dry mixture.
4.Pour the milk mixture into the flour/fruit mixture; mix lightly till nicely blended.
5.Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp.
Mock Goldfish Cheese Puffs


Ingredients:
American cheese, salt, chili powder, garlic powder

Directions:
Preheat oven to 400°F.
Stack the slices of cheese and cut into 16 small squares.
Separate the pieces and place next to each other on a flat surface.
Combine the salt, chili powder and garlic powder.
Sprinkle seasoning mix onto cheese.
Toss the cheese to thoroughly season both sides of cheese.
Arrange the cheese squares on a parchment-lined baking sheet, leaving a little space between the squares.
Bake about 7 - 7 1/2 minutes, until well-browned and crispy.
Cool completely (they will crisp a bit as they cool].
Store in airtight container on countertop.
Note: watch carefully as undercooking will yield soggy puffs and overcooking will yield burnt crisps.
Mexican Sunset Bread (Bread Machine)


Ingredients:
water, sour cream, chunky salsa, sugar, dried parsley flakes, salt, bread flour, active dry yeast

Directions:
In a bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed].
Persimmon Jam


Ingredients:
"sugar"

Directions:
Wash, peel and seed the persimmons.
Place the persimmon pulp in a preserving kettle, add sugar and lemon juice and mix well.
Bring slowly to a boil over high heat until sugar has dissolved, stirring frequently.
Boil hard for one minute; then remove the kettle from the heat and stir in the liquid pectin.
Skim thoroughly with a metal spoon.
Ladle into 8 half-pint hot sterilized jars and seal.
Tuna From Can To Frying Pan
Category: seafood
By katiewilliams

This was something experimental that I came up with the other night because I was hungry and had a can of tuna leftover from lunch. This is something that you can also experiment with and tweak it to fit your personal tastes, it's great when you're in a time crunch.

Ingredients:
2 cups broccoli florets
2 tablespoons butter
salt and pepper to taste
1 (5 ounce) can tuna packed in oil, drained
1 tablespoon teriyaki sauce
1 pinch garlic powder

Directions:
Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli and steam until just tender, 2 to 6 minutes depending on the size of the broccoli florets. Remove the broccoli to a serving bowl and toss with butter, add salt and pepper to taste. Heat the tuna, teriyaki sauce, and garlic powder in a skillet over medium heat. Cook and stir until the tuna has heated through, about 5 minutes. Pour the tuna over the broccoli and serve.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 268.5
Fat: 17.1 g
Saturated fat: 8.3 g
Carbohydrates: 7.6 g
Sugars: 2.9 g
Dietary fiber: 2.3 g
Protein: 21.9 g
Cholesterol: 42.1 mg
Sodium: 683.2 mg
Sandwich With Mexican Tofu Spread and Grilled Zucchini


Ingredients:
zucchini, olive oil, sea salt, zucchini, tofu

Directions:
Ingredients.
1 zucchini.
olive oil.
sea salt.
Mexican Tofu Spread.
1 loaf of bread.
chilli flakes (optional] or chive (optional].
Preparations.
1. Preheat grill or frying pan to hot.
2. Slice zucchini into thin circles. Brush one side of each strip with a little oil.
3. Lay the zucchini slices, oil side down, on the hot surface. Cook for 2 minutes on each side until done. Sprinkle with sea salt.
4. Slice the bread, spread Mexican Tofu Spread, and layer the zucchini on top.
6. Add herbs if using, chilli flakes or chive.
6. Top with other slice or leave open.
You can buy tasty Tofu Spread here https://tofuspread.com.
Peanut Butter Peanut Butter Cup Cookies


Ingredients:
creamy peanut butter, unsalted butter, light-brown sugar, eggs, pure vanilla extract, all-purpose flour, baking powder, salt, granulated sugar

Directions:
Preheat oven to 350 degrees. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add eggs and vanilla, and beat until incorporated.
In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in two batches.
Scoop off dough by the tablespoon; roll into balls. Place granulated sugar on a plate; roll balls in sugar, coating completely. Place 2 inches apart on a nonstick insulated baking sheet.
Bake until cookies begin to puff up slightly, about 7 minutes. Remove from oven. Press one peanut butter cup in center of each cookie. Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 6 minutes more. Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.
FROGHOPPER's Candied Ginger Carrots
Category: side-dish
By FROGHOPPER

Ginger adds a very nice layer of flavor and perks up basic candied carrots for a side that the whole family will love!

Ingredients:
1 (12 ounce) package baby carrots
1 cup water
3 tablespoons butter
2 tablespoons brown sugar
1 ½ teaspoons ground ginger
¼ teaspoon salt

Directions:
Bring carrots and water to a boil in a saucepan, reduce heat to low, and simmer until the carrots are tender, about 10 minutes. Drain carrots; stir in butter until carrots are coated. Stir in brown sugar, ginger, and salt; bring to a boil, and cook the carrots, stirring often, until the carrots are glazed, 2 to 3 minutes.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 133.9
Fat: 8.8 g
Saturated fat: 5.5 g
Carbohydrates: 14.1 g
Sugars: 10.6 g
Dietary fiber: 2.5 g
Protein: 0.7 g
Cholesterol: 22.9 mg
Sodium: 276.1 mg
Flavorful Chicken Enchilada Soup


Ingredients:
onion, garlic cloves, bell pepper, chicken breasts, tomato sauce, water, chicken bouillon, Worcestershire sauce, dried oregano, ground cumin, chili powder, frozen corn, tortilla chips, cheese

Directions:
In large pot; onion, garlic, and bell peppers in oil.
Add chicken, soup, tomato sauce, water, spices, and corn.
Bring to a boil.
Cover and simmer 45 minutes, stirring occasionally.
Crush tortilla chips into each bowl.
Ladle soup over the top.
Sprinkle with cheese.
Instant Pot® Coconut Curry Chicken
Category: meat-and-poultry
By Helene Choi

This is a rich, creamy coconut curry dish that comes together quickly in an Instant Pot®. Customize the taste by using more or less curry powder and sugar. Delicious over jasmine or basmati rice! Garnish with chopped chives, if desired.

Ingredients:
1 tablespoon coconut oil
1 medium onion, chopped
3 tablespoons curry powder, or to taste, divided
2 cloves garlic, chopped
1 (14.5 ounce) can diced tomatoes, drained
1 (8 ounce) can tomato sauce
½ cup chicken broth
2 tablespoons white sugar
2 pounds chicken breasts
salt to taste
ground black pepper to taste
1 (14 ounce) can coconut milk

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add coconut oil; when hot, add onion and cook for 1 minute. Add 2 tablespoons curry powder and garlic. Mix well and cook for 2 minutes. Turn off Saute function. Stir in diced tomatoes, tomato sauce, chicken broth, and sugar. Poke holes into each chicken breast using a fork. Sprinkle with salt, pepper, and remaining curry powder. Add seasoned chicken to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken; use 2 forks to shred the meat and return it to the pot. Turn on Saute function; cook and stir until liquid is lightly boiling, 2 to 3 minutes. Turn pressure cooker to Keep Warm. Add coconut milk and stir well; cook for 10 minutes more to allow flavors to come together.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 563.3
Fat: 30.6 g
Saturated fat: 23.1 g
Carbohydrates: 21.5 g
Sugars: 12.5 g
Dietary fiber: 4.9 g
Protein: 51.9 g
Cholesterol: 130 mg
Sodium: 766.2 mg
“Flipped” Pretzel Cookie Bars With Caramel Filled De


Ingredients:
unsalted butter, brown sugar, all-purpose flour, baking soda, salt, unsalted butter, granulated sugar, brown sugar, eggs, vanilla extract

Directions:
PREHEAT oven to 350° F. Line 13 x 9-inch baking pan with foil; lightly grease.
FOR PRETZEL CRUST.
COMBINE melted butter, pretzels and 1/4 cup brown sugar in medium bowl.  Press mixture onto bottom of prepared baking pan.
BAKE for 5 minutes.  Let cool for 5 minutes.
FOR COOKIE DOUGH.
COMBINE flour, baking soda and salt in small bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until creamy.  Add eggs and vanilla extract; beat until just blended.  Gradually beat in flour mixture.  Stir in 1 1/4 cups DelightFulls morsels.
DROP small spoonfuls of cookie dough onto pretzel crust and spread evenly.  Sprinkle with remaining 1/4 cup DelightFulls morsels.
BAKE for 28 to 30 minutes or until top is golden brown.  Cool completely in pan on wire rack.  Lift out by foil edges to cutting board.  Carefully remove foil.  Cut into bars.  Store in airtight container.
Crispy Coffee Chocolate Chip Cookies


Ingredients:
bread flour, all-purpose flour, kosher salt, baking soda, unsalted butter, dark brown sugar, white sugar, vanilla, egg, dark chocolate, salt

Directions:
Preheat oven to 350°F.
Chop dark chocolate into chunks and set aside.
Sift flours into a bowl with salt and baking soda.
Brown butter in a pan.  When it turns golden brown pour into a liquid measuring cup.  Add water to equal one cup.  Cool to room temperature.
Cream together sugars, vanilla, espresso powder, and room temperature browned butter. Mix in egg and yolk.  Add dry ingredients in 1/3 increments mixing just until mostly combined.
Fold in chocolates.
Scoop onto parchment lined cookie sheets. Chill overnight or one hour or not at all.
Sprinkle a few salt crystals on each cookie before you bake them.  Bake 12-14 minutes.
Yield depends on the size of your scoops.
Balsamic Chicken With White Beans & Spinach


Ingredients:
olive oil, boneless skinless chicken breast halves, garlic cloves, cannellini beans

Directions:
Heat the oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet.
Reduce the heat to medium.  Add the garlic to the skillet and cook and stir for 1 minute.  Stir in the vinegar and cook, scraping up the browned bits from the bottom of the pan.
Stir the soup and beans in the skillet and heat to a boil.  Stir in the spinach.  Return the chicken to the skillet. Reduce the heat to medium.  Cover and cook until the chicken is cooked through and the spinach is wilted.
Old Fashioned Peach Cobbler


Ingredients:
butter, butter, cinnamon, nutmeg, all-purpose flour, milk, sugar, flour

Directions:
Preheat oven to 325 and grease baking dish.
Crust:
Add the refrigerated butter to the flour and use fingers or a fork to mash until the mixture resembles large crumbs. Slowly add the milk until a dough ball forms. Cover with plastic wrap and place in the refrigerator for ten minutes.
Peach Filling:
Boil a pot of water and add the peaches. Boil the Peaches for 3 three minutes and take out and let cool. After cool enough to handle, slowly remove the skin and cut the peach in half. Move each side of the peach in a circular motion to remove the pit. Chop the peach into small pieces and place in a bowl. Add the melted butter, spices, and sugar to coat the peaches. Add the one tablespoon of flour to the peaches.
Crust:
After filling is prepared remove it from the fridge. The dough should be cold. Set 1/3 of the dough aside. Roll out the remained of the dough to match your baking dish size. Place into the Baking dish, the dough should be about half an inch thick. Place the filling inside the bottom layer of the crust.
After, Roll out the remaining 1/3 dough and cut into 1/2 inch strips. Place the strips on the top of the cobbler into a crisscrossed lattice pattern. Bake the cobbler at 325 for 45 minutes. Let cool for 15 minutes. Serve!
Spiced Peach Oatmeal Muffins
Category: bread
By sal

These sweet and tender muffins are the perfect choice for a summer brunch.

Ingredients:
1 cup quick cooking oats
1 cup buttermilk
⅓ cup brown sugar
⅓ cup applesauce
¼ cup molasses
2  eggs
1 ⅓ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 ½ cups pitted and diced fresh peaches
2 tablespoons white sugar
½ teaspoon ground cinnamon

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper muffin liners. In a large bowl, mix together oats, buttermilk, brown sugar, applesauce, molasses and eggs. In a separate bowl, stir together flour, baking soda and baking powder. Stir flour mixture into eggs mixture, just until moistened. Fold in peaches. Spoon batter into prepared muffin cups. Bake in preheated oven for 15 minutes. While muffins are baking, combine 2 tablespoons sugar and 1/2 teaspoon cinnamon. After 15 minutes of baking, remove muffins from oven and sprinkle with cinnamon sugar. Return to oven and continue baking for 3 minutes, until a toothpick inserted into center of a muffin comes out clean.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 1 dozen

Calories: 146.7
Fat: 1.6 g
Saturated fat: 0.5 g
Carbohydrates: 29.2 g
Sugars: 12.6 g
Dietary fiber: 1.2 g
Protein: 4.1 g
Cholesterol: 31.8 mg
Sodium: 173.1 mg
Peanut Soup


Ingredients:
beef broth, whole tomatoes, chunky peanut butter, unsalted peanuts

Directions:
In saucepan, combine all ingredients.  Bring to boil, stirring. Reduce heat., Simmer, covered, 15 minutes.  Garnish with chopped unsalted peanuts, if desired.
World Famous Twice Baked Potatoes With Bacon


Ingredients:
baking potatoes, olive oil, salt, bacon, red wine, garlic, butter, half-and-half, cheddar cheese, onion powder, fresh chives, dried parsley, black pepper, salt, paprika

Directions:
Preheat oven to 400 degrees. While warming up rinse the potatoes and vent them with a fork 6-8 times.
Lightly brush potatoes with olive oil and sprinkle with sea salt. Bake in the oven for 45-60 minutes, until outside is getting crispy and inside feels soft.
Towards the end of the potatoes baking, cook up bacon on medium heat until lightly crispy. I usually cook the bacon first and chop it after it is crispy, then returning it to the pan. Add wine and garlic. Feel free to add pepper to taste. I use the garlic from a jar but fresh works just as well. Leave on very low heat.
After removing potatoes from the oven, use a knife to cut an oval in the top of the potato, leaving about 1/4 inch on all sides. Scoop out potato and put into large bowl. When you are done you should have 8 potato shells.
Combine potato and butter. Blend with a mixer on low speed until butter melts.
Add milk, seasoning, 3/4 cup of the cheese and the bacon mixture. Beat on high speed until smooth. Add more seasoning if necessary to taste.
Spoon mixture into shells. Use the remaining cheddar cheese to top each potato and sprinkle with paprika.
Place potatoes on a baking sheet or dish and bake at 375 degrees for about 30 minutes, or until potato is warm and cheese on top is crispy.
Enjoy!
Marinated Pretzels
Category: appetizers-and-snacks
By Sue

Large, salted sourdough pretzels work best for this appetizer. The marinade gives them a tangy, addictive flavor that's wonderful for parties, and goes well with any beverage.

Ingredients:
1 (15 ounce) package pretzels
¾ cup olive oil
1 (1 ounce) package dry Ranch-style dressing mix
3 tablespoons garlic powder
3 tablespoons dried dill weed

Directions:
Break the pretzels into a large bowl. In a medium bowl, blend the olive oil, ranch-style dressing mix, garlic powder and dill weed. Pour the mixture over the pretzels. Marinate 1 hour, tossing approximately every 10 minutes. Preheat oven to 350 degrees F (175 degrees C). Spread the marinated pretzels on a large cookie sheet. Bake approximately 10 minutes. Allow the pretzels to cool, then serve.

Prep time: 1 hr 10 mins
Cook time: 10 mins
Total time: 1 hr 20 mins
Yields: 16 servings

Calories: 104.1
Fat: 10.2 g
Saturated fat: 1.4 g
Carbohydrates: 3.1 g
Sugars: 0.4 g
Dietary fiber: 0.3 g
Protein: 0.5 g
Sodium: 140.4 mg