xiaoxl/recipe_data huggingface dataset:
Quinoa Chicken
Category: meat-and-poultry
By StephR0131

This is incredibly easy, delicious and spicy! Taste-test approved by a very picky 3-year-old.

Ingredients:
2 cups chicken broth
1 cup quinoa
2 teaspoons vegetable oil, or as needed
½  onion, chopped
2 cloves garlic, or to taste, minced
1 ½ pounds ground chicken
1 ½ (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)

Directions:
Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Heat vegetable oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes. Add ground chicken and break into small pieces while cooking until completely browned, 7 to 10 minutes. Stir cooked quinoa and diced tomatoes into the chicken mixture; bring to a simmer and cook long enough for the flavors to meld, about 10 minutes more.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 6 servings

Calories: 275.4
Fat: 6.9 g
Saturated fat: 1.4 g
Carbohydrates: 22.3 g
Sugars: 0.4 g
Dietary fiber: 2.9 g
Protein: 30.1 g
Cholesterol: 69.2 mg
Sodium: 342.7 mg
Spicy Zucchini


Ingredients:
zucchini, onion, garlic cloves, tomatoes, ground cumin, garlic powder, paprika, salt, black pepper, ketchup, white wine, water, olive oil

Directions:
In a large pan, heat the oil.  Add the diced onions and sauté until soft.
Add the minced garlic to the onions and sauté until the garlic is fragrant.
Stir in all of the spices, water, wine and tomatoes and cook for several minutes.
Add the sliced zucchini and peppers and cook until the zucchini is tender.
Taste and adjust salt and pepper.
Awesome Irish Nachos
Category: appetizers-and-snacks
By GailC

This is a fun version of nachos, using waffle fries instead of tortilla chips. Every year at our annual St. Patrick's Day party, this is the first appetizer to go!

Ingredients:
1 (14 ounce) package frozen waffle fries
1 pound ground beef
1 (1 ounce) package taco seasoning
1 (8 ounce) package shredded Mexican cheese blend
1 cup diced tomatoes
½ cup sliced black olives
½ cup sliced jalapeno peppers
3 leaves romaine lettuce, chopped
3 tablespoons sour cream, or to taste
3 tablespoons guacamole, or to taste

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Arrange waffle fries in a single layer on a rimmed baking sheet. Bake in the preheated oven until light golden in color, 12 to 20 minutes. Meanwhile, cook and stir ground beef in a large skillet until browned and crumbly, 5 to 7 minutes. Drain excess grease. Stir in   and cook for 1 to 2 minutes more. Transfer baked fries to a 9x13-inch baking pan. Spread ground beef evenly over fries. Cover beef with cheese. Return to the oven until cheese has melted, about 5 minutes. Remove from the oven and garnish with tomatoes, olives, jalapenos, and lettuce. Dollop sour cream and guacamole on top.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 8 servings

Calories: 349.1
Fat: 23 g
Saturated fat: 11.3 g
Carbohydrates: 18.1 g
Sugars: 1.5 g
Dietary fiber: 1.9 g
Protein: 17.5 g
Cholesterol: 64.7 mg
Sodium: 758.4 mg
Jambalaya


Ingredients:
olive oil, chicken breasts, ham, cayenne pepper, oregano, red onion, garlic cloves, rice

Directions:
1]       Coat the chicken in the oregano and cayenne pepper, salt and pepper. Add 1Tbsp of oil to your pot, and bring to a medium heat! Toss the chicken for about 6-10 mins, until the chicken is stained white. Be aware, you are dry cooking this meat, the cayenne is going to smoke, it`ll hit you right in the back of the throat.  Remove the chicken from the pan and set aside.
2]       Heat the other spoonful of oil, add the onion, peppers, garlic, (and chilli if your using]  and cook on the heat for around 5 min max. Keep it at a med heat and keep pushing the mixture around the pan, until it goes glossy, you don’t want any of it to catch, especially the garlic.
3]       Add the chicken, ham, and stock back to the pan. Bring to the boil, before reducing to a simmer, put the lid on, but loosely. Simmer for 30 minutes Stir occasionally.
4]       After 30 mins, Add, the rice, and peas, and cook for another 15 mins, or until the rice is cooked. If the dish lacks the water to cook the rice, add hot water. The finished dish should be wet, but not a soup.
5]       Serve hot with hot crusty bread, or garlic bread.
Fancy Macaroni - Wisconsin Style


Ingredients:
milk, butter, sharp cheddar cheese, parmesan cheese, mozzarella cheese, garlic clove

Directions:
Cook the macaroni and cheese according to the directions on the box, including mixing the milk, butter, and cheese mix all together.
Add the cheeses, garlic, and spaghetti sauce to the macaroni and mix well.
Dump the whole mixture into a deep casserole dish. Top with a little bit of parmesan cheese.
Sprinkle Italian spices on top of the casserole and sprinkle the breadcrumbs evenly over the top of the casserole.
Bake at 400 degrees for about 10 minutes, or until the top is beginning to brown.
Serve!
Slow Cooker Alabama Pulled BBQ Chicken
Category: meat-and-poultry
By Cara

Tender pulled chicken with a southern white sauce. This wonderful pulled chicken has the perfect balance of seasoning with a hint of Alabama BBQ. The sauce is not overly powerful but you can always add more or leave it off and still have a great tasting pulled chicken for sandwiches or plain. I searched and searched for an easy slow cooker pulled chicken recipe that would be similar to a popular BBQ restaurant. I never found one, so here's my own recipe. My family of six loves this. Keep remaining sauce refrigerated until ready to serve. Great to spread on sandwich, lettuce leaf, or drizzle over chicken on plate.

Ingredients:
1  onion, cut into 1/4-inch thick rings
¾ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon paprika
¼ teaspoon poultry seasoning
3 cloves garlic
1 (3 pound) whole chicken, skin removed
1 tablespoon melted butter, or as needed
½ cup water
½ teaspoon liquid smoke flavoring
¾ cup mayonnaise
2 tablespoons cider vinegar
2 teaspoons white sugar
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper

Directions:
Spread onion out in the bottom of a slow cooker. Whisk 3/4 teaspoon salt, 1/2 teaspoon black pepper, paprika, and poultry seasoning together in a small bowl. Place garlic cloves inside chicken cavity, brush chicken all over with melted butter, and sprinkle paprika mixture all over chicken. Place chicken, breast-side up, into slow cooker. Pour water into slow cooker and sprinkle liquid smoke over chicken. Cook on High for 1 hour. Reduce heat to Low and cook for 8 hours. Remove meat from bones, shred meat with two forks, cut onions in half, and return meat and onions to slow cooker. While chicken is cooking, whisk mayonnaise, cider vinegar, white sugar, remaining salt, remaining black pepper, and cayenne pepper together in a bowl until sauce is smooth. Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 1 hour. Pour 2 to 3 tablespoons sauce over chicken mixture and continue cooking on Low for 1 hour.

Prep time: 10 mins
Cook time: 10 hrs
Total time: 10 hrs 10 mins
Yields: 8 servings

Calories: 360
Fat: 25.3 g
Saturated fat: 5.4 g
Carbohydrates: 4 g
Sugars: 1.5 g
Dietary fiber: 0.6 g
Protein: 28.3 g
Cholesterol: 96.8 mg
Sodium: 575.1 mg
Asparagus With Lemon Browned Butter Sauce


Ingredients:
asparagus, butter, garlic clove, lemon juice, thyme, lemon zest

Directions:
"Snap off or trim ends from asparagus.  Steam in a large pot of water or asparagus steamer for 3 to 5 minutes, or until crisp-tender.  Drain and transfer to a medium bowl and keep warm.  Melt butter in a medium skillet.  cook over medium-high heat until butter just begins to brown and foam, being careful not to burn.  Remove from heat and stir in garlic.  Swirl pan several times, then stir in lemon juice and vinegar.  Pour over hot asparagus and season with salt and pepper.  Toss gently to mix.  Transfer to a platter and sprinkle with thyme and lemon zest, optional."
Couscous Paella With Shrimp


Ingredients:
olive oil, onion, garlic cloves, yellow sweet pepper, salt, pepper, dried thyme, red pepper flakes, turmeric, chicken broth, water, large shrimp, couscous, pitted black olives

Directions:
Heal oil in a large heavy-bottom pot over medium-high heat.  Add onion, garlic and peppers.  Cook for 8 minutes, or until tender, stirring occasionally.
Add salt, black pepper, thyme, red pepper flakes and turmeric.  Stir in broth, 1 cup water and the peas.  Bring to a simmer and add shrimp.  Simmer, covered, for 2 minutes or until the shrimp is cooked through.
Remove from heat; stir in couscous.  Cover and let stand 5 minutes.  To serve, fluff with fork and garnish with olives.
Coleslaw


Ingredients:
green cabbage, carrots, celery ribs, onion, capsicum, mayonnaise, white wine vinegar, French mustard, salt, pepper

Directions:
Using a large sharp knife, finely shred the cabbage and place it in a large bowl.
Grate the carrots on the large side of a grater. Finely chop the celery sticks.
Add the onion, red pepper, grated carrot and chopped celery to the cabbage. Toss well to combine.
To make the dressing, whisk together the mayonnaise, vinegar and mustard in a bowl. Season with salt and pepper. Add to the cabbage mixture and toss well to combine. Serve.
Cantaloupe Salsa


Ingredients:
cantaloupe, scallion, lime

Directions:
Remove seeds and rind from cantaloupe., Chop cantaloupe into very small dice., Put in bowl., Add diced red pepper, cilantro, scallions, and lime juice., Stir., Add pinch of salt and pepper flakes., Chill., serve with grilled chicken or fish.
Danish Apple Pancakes


Ingredients:
self-raising flour, baking powder, caster sugar, eggs, milk, apples, caster sugar, cinnamon, butter

Directions:
Preheat oven to 200.C.
Sift flour & baking powder into a bowl & add 1 tblsp caster sugar.
Combine eggs & milk separately & whisk into flour mixture until smooth.
Heat a 22cm oven & stove proof plate or pan over a medium heat on the stove and add 20g butter, heat until butter begins to froth.
Add apples, cinnamon & extra sugar, toss well and cook for approx 2-3 mins until apple is tender.
Remove half the apples & pour half the batter over the apples in the pan.
Bake in the oven for 4-5 mins or until browned & cooked through.
Repeat with remaining apples & batter.
Serve dusted with icing sugar & drizzled with cream.
Camaron a Bahiana - Shrimp Bahia Style in Tomato Sauce


Ingredients:
olive oil, onion, tomatoes, diced tomatoes, fresh flat-leaf parsley, shrimp, ground black pepper, butter, flour, coconut milk, salt

Directions:
Heat the oil in a large saucepan and sauté the onion until it is softened.
Add and sauté the tomatoes and parsley for 5 minutes.
Add the shrimp and cook, stirring frequently for 3 minutes.
Season with salt/pepper.
Melt the butter and add to main dish with coconut milk, STIR FREQUENTLY.
Add the red peppers/chipotle powder and stir for 2 -5 minutes (make sure shrimp are done].
Serve with some rice (white, wheat, or fried -- your choice].
Simple Stir-Fried Asparagus


Ingredients:
asparagus, olive oil, garlic powder, salt

Directions:
Clean asparagus and snap off tough ends, leave whole.
Heat skillet and olive oil (use skillet with lid].
Add asparagus and cook on medium-low heat (so that asparagus doesn't burn] Turning asparagus occasionally.
Add garlic and salt to taste, Cook asparagus to tender crisp.
serve.
Peppery Zucchini Pasta


Ingredients:
extra virgin olive oil, onion, garlic cloves, salt, fresh ground black pepper, zucchini, cherry tomatoes, fresh basil

Directions:
In a large nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add onion and garlic, reduce the heat to medium, and cook, stirring frequently, until onion is softened, 3 to 4 minutes.
Add remaining 1 teaspoon oil, pepperoncini, salt, and pepper. Reduce the heat to low and continue cooking, stirring occasionally, for 2 to 3 minutes to flavor the oil. Remove from the heat and keep warm.
Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions until al dente. Reserving 2 tablespoons of pasta cooking liquid, drain pasta.
Add pasta, reserved pasta cooking liquid, zucchini, cheese, tomatoes, and basil to skillet; toss to combine. Cook over medium heat until pasta is just heated through and cheese is melted, 1 to 2 minutes. Season with additional pepper to taste and serve warm.
Awase - Ethopian Ketchup


Ingredients:
berbere, mild chili powder, cayenne, ground ginger, ground cardamom, salt, fresh lemon juice, dry red wine, water

Directions:
Combine the berbere, cayenne, ginger, cardamom and salt in a small saute pan and toast over medium heat, stirring constantly, until fragrant, about 30 seconds.
Remove the pan from the heat. Whisk in the lemon juice, red wine and water. Let cool.
Store in an airtight container in the refrigerator for up to one week.
Instant Pot® Yardbird Chili with White Beans
Category: soups-stews-and-chili
By bd.weld

White chicken chili using dry great northern beans cooked in a multi-functional pressure cooker. You can make this ahead of time using the pressure-cook mode and then switch over to slow-cooker mode.

Ingredients:
2 tablespoons vegetable oil
1 ½  chicken breasts, cut into 1/2-inch cubes
1 medium onion, diced
4 cloves garlic, crushed
1 (28 ounce) can green enchilada sauce
2 cups dry great northern beans, sorted and rinsed
2 cups chicken broth
2 (4 ounce) cans chopped green chiles (such as Hatch®), undrained
1 tablespoon oregano
1 teaspoon cumin
1 cup shredded Cheddar-Monterey Jack cheese blend, or to taste
½ cup chopped cilantro, or to taste

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in oil. Add chicken pieces to the hot oil and saute until lightly browned, 5 to 7 minutes. Add onion and garlic and saute until soft and translucent, about 5 minutes more. Add enchilada sauce, dry beans, broth, green chiles, oregano, and cumin to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, at least 25 minutes to allow beans to fully cook. Unlock and remove the lid. Garnish chili with shredded Cheddar-Monterey Jack cheese blend and cilantro.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 45 mins
Yields: 8 servings

Calories: 330.1
Fat: 10.7 g
Saturated fat: 4.2 g
Carbohydrates: 39.7 g
Sugars: 3.4 g
Dietary fiber: 11.2 g
Protein: 20 g
Cholesterol: 26.6 mg
Sodium: 977.2 mg
Shrimp Chip Dip


Ingredients:
cream cheese, small shrimp, garlic powder

Directions:
Blend together room temperature cream cheese and can of shrimp soup or substitute listed above.
Add garlic powder, italian seasoning, and half of the can of shrimp.
Blend well.
Fold in remaining half can of shrimp.
Transfer to desired container and refridgerate over night.
Enjoy.
Grilled Sausages with Caramelized Onions and Apples
Category: everyday-cooking
By JAYDA

Apples, onions, and grilled sausages make a perfect meal for autumn. Try it served with boiled or roasted new potatoes, a mix of fresh vegetables, and some warm crusty bread! Use any dinner sausage--bangers, turkey, beef, bratwurst, whatever you like!

Ingredients:
8  sausages
2 tablespoons butter
2 medium onions, halved and sliced
3 large apples - peeled, cored, and cut into thin wedges
2 tablespoons apple cider or red wine vinegar
2 tablespoons brown sugar, packed
salt and pepper to taste

Directions:
Prepare grill for high heat. With a fork, poke sausages several times. Place in a pot, cover with water, and simmer over medium-high heat until cooked through, about 7 minutes. Remove from heat, and set aside. Warm butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in apples, vinegar, and brown sugar; cook, stirring gently, until caramelized, about 10 to 15 minutes. Season with salt and pepper. Meanwhile, place sausages on grill (or under broiler), and cook until well browned. Serve on a mound of caramelized apples and onions.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 288.5
Fat: 15.5 g
Saturated fat: 7.1 g
Carbohydrates: 35.5 g
Sugars: 26.3 g
Dietary fiber: 4.8 g
Protein: 4.7 g
Cholesterol: 33.7 mg
Sodium: 295.5 mg
Broccoli Marinara


Ingredients:
olive oil, diced tomatoes with balsamic vinegar basil and oil, broccoli floret, garlic cloves

Directions:
Heat olive oil in a large skillet over medium heat. Add garlic, and cook for a few minutes, stirring constantly.
Pour in the tomatoes with their juices, and simmer until the liquid has reduced by about 1/2.
Place the broccoli on top of the tomatoes, and season with a little salt and pepper. Cover, and simmer over low heat for 10 minutes, or until the broccoli is tender. Do not over cook the broccoli, it should be a vibrant green.
Pour into a serving dish, and toss to blend with the sauce before serving.
Larrys  Red  Pot Roast


Ingredients:
tomato sauce, Worcestershire sauce, honey, lemon juice, Season-All salt, soy sauce

Directions:
Warm and simmer tomato sauce, Worcestershire sauce, honey, lemon juice, season-all salt, onion and garlic powder, soy sauce, and sliced mushrooms together in a  saucepan.
Pour mixture over roast.
Cover and bake for 90 minutes until roast is tender in a 425 degree Fahrenheit oven.
Neffy's Spicy Italian Pizza


Ingredients:
warm water, active dry yeast, flour, extra virgin olive oil, salt, sugar, sausage, yellow onion, mushroom, mozzarella cheese

Directions:
For the crust; add a pinch of sugar to the cup of warm water.
Sprinkle yeast on top of the water and let sit 10 minutes until frothy.
Combine with flour, salt, and olive oil until dough is formed.
Knead the dough for 8 minutes.
Lightly oil a large bowl, place dough in the bowl and cover with a dish towel.
Allow dough to rise for 60 minutes (prep toppings while you wait].
Remove dough from bowl and cut in half, this will make 2 pizzas.
Spread the dough onto pan or stone.
Spread pizza sauce over the crust.
Layer the salami and pepperoni over the sauce, followed by the onion and mushrooms.
Cover with 1 cup of cheese and place raw sausage and jalepenos evenly over the cheese.
Cover with remaining 1/2 cup of cheese.
Brush edges of crust lightly with olive oil.
Preheat oven to 425°F.
Place pizza on middle rack and cook for 20 minutes checking occasionally.
Let cool for about 5 minutes before cutting and serving and enjoy!
Lime Jam With Ginger and Vanilla


Ingredients:
lime juice, dry white wine, ginger, lime peel, vanilla bean

Directions:
Press out as many limes as needed to get 1.5 cups lime juice and pulp. Don't discard the fruit flesh, because it adds much to the consistency.
Grate the peel from as many limes as needed to get 1.5 teaspoons of finely grated lime peel.
Cut the vanilla beam lenghtwise and scrap off the seed. Add the seeds to the grated lime peel and set aside.
Put juice and white wine into suited pot.
Add gelling sugar, the vanilla bean halves and freshly grated ginger. Mix.
Over medium high heat bring the lime mixture to a boil stirring constantly. Then boil for another 5 minutes stirring all the time.
Remove from heat and remove the vanilla beans. Add vanilla seeds and grated lime peel. Mix.
Fill into twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely.
NOTE on limes: I use not the juice but also the fruit flesh (pulp] here. If you don't like the fruit flesh use the juice only.
NOTE on "Dr. Oetker's Gelling Sugar 1:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "1:1" gelling sugar already contains pectin. If you can't get it, you could also use your method to make this jam.
Loaded Deviled Baked Potatoes


Ingredients:
russet potatoes, olive oil, sea salt, sour cream, butter, sharp cheddar cheese, bacon, parmesan cheese, romano cheese, salt, garlic powder, ketchup, paprika, pepper, vinegar

Directions:
Preheat oven to 350°F, and line baking sheet with foil.
Brush the potatoes with olive oil, and sprinkle with a light covering of sea salt.  Arrange the potatoes on the baking sheet; bake for one hour.
Carefully cut a "lid" in the top each potato (lengthwise] and scoop the flesh into a large mixing bowl.  Set the jackets aside.
Add butter and sour cream to the mixing bowl and beat until smooth.  Slowly beat in vinegar and ketchup, keeping a smooth consistency.  Add remaining ingredients, and beat until well-blended.
Fill the jackets with the potato mixture, and close the lids.
Bake 15-20 minutes, until skin is crispy.
Cochinita Pibil
Category: world-cuisine
By TAWMTHEBOMB

This is my favorite Mexican pork dish that is always a hit.  Can be toned down with less or no peppers and still tastes awesome.  If you can find Seville orange juice, use it in place of the lemon and regular orange juice for authentic Mexican flavor. Quite easy to prepare too!  Your whole family will love this famous Mexican dish!

Ingredients:
2 pounds pork butt roast with bone
2 tablespoons achiote paste
⅓ cup orange juice
⅔ cup fresh-squeezed lemon juice
2  habanero peppers, seeded and chopped
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon ground coriander
salt and pepper to taste
½ cup red wine vinegar
2  red onions, sliced into rings

Directions:
Poke holes all over the pork with a fork.  Rub achiote paste all over the pork, and set aside. In a large bowl, mix together the orange juice, lemon juice, and habanero peppers. Mix in the cumin, paprika, chili powder, coriander, salt and pepper. Place pork in the mixture, cover, and refrigerate overnight, turning two or three times. Preheat the oven to 325 degrees F (165 degrees C). Wrap the pork and marinade in aluminum foil or banana leaves that have been soaked in water for 30 minutes. Place into a casserole dish, and cover. Bake for about 2 hours, until the meat falls off the bone. The slower you cook it, the better it is. You could also bake it in a 200 degrees F (95 degrees C) oven for 4 or 5 hours, or in a slow cooker without the foil or leaves. While the pork is cooking, make the sauce. Bring the red wine vinegar to a boil in a small saucepan. Add onions, reduce heat to medium-low, and simmer until tender. Pour sauce over pork, and serve with white rice and corn tortillas. Each person can make tacos or fajitas with the pork, the rice and the sauce.

Prep time: 30 mins
Cook time: 2 hrs
Total time: 2 hrs 30 mins
Yields: 6 servings

Calories: 221.9
Fat: 11.7 g
Saturated fat: 4.2 g
Carbohydrates: 10 g
Sugars: 3.5 g
Dietary fiber: 1.3 g
Protein: 19.1 g
Cholesterol: 60.2 mg
Sodium: 58.1 mg
Lemon Basil Carrots


Ingredients:
carrots, butter, lemon juice, basil, salt, pepper

Directions:
Cook carrot pieces in water to cover for 10 minutes or until tender.
Drain; return to pan.
Add remaining ingredients; let butter melt, then toss to coat.