xiaoxl/recipe_data huggingface dataset:
Take-Out Fake-Out Pollo Con Crema
Category: world-cuisine
By Sarah Jo

One of my most favorite Mexican dishes. Very simple, and a quarter of the price you'd pay to eat out! I like this best served with flour or corn tortillas, homemade Mexican rice, and refried beans. SO good. It's heaven on a plate.

Ingredients:
4 large skinless, boneless chicken breast halves - cubed
salt and pepper to taste
2 tablespoons extra virgin olive oil, divided
1 (8 ounce) package sliced fresh mushrooms
2 large red bell peppers, cut into chunks
1 large yellow onion, sliced
2 cloves garlic, minced
¼ cup butter
¼ cup all-purpose flour
1 ½ cups low-sodium chicken broth
1 ½ cups heavy cream
¼ cup sour cream
3 tablespoons ketchup, or to taste
2 dashes hot pepper sauce (such as Frank's RedHot®), or to taste
1 teaspoon ground cumin
½ teaspoon ground dried Anaheim or California chiles  (Optional)
12 (6 inch) flour tortillas

Directions:
Sprinkle chicken cubes with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat, and cook and stir the chicken until the juices run clear, 5 to 10 minutes. Transfer the chicken to a bowl, and heat 1 more tablespoon olive oil in skillet over medium heat. Cook and stir the mushrooms, bell peppers, onion, and garlic until the vegetables are beginning to brown, about 10 minutes. Transfer the vegetables into the bowl with the chicken. Melt butter over medium-high heat in the same skillet, and whisk in the flour. Cook the mixture, whisking constantly, until the roux is lightly browned and gives off a toasted fragrance, about 2 minutes. Whisk in the broth, bring to a simmer, and whisk until thickened. Reduce heat to low, and whisk in the cream, sour cream, ketchup, hot sauce, cumin, and ground dried chiles. Cover the skillet, and simmer until thick and the flavors have blended, about 15 minutes, stirring occasionally. Gently stir in the chicken and vegetables. Serve rolled in flour tortillas.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 12 servings

Calories: 396.3
Fat: 23.3 g
Saturated fat: 11.6 g
Carbohydrates: 24.4 g
Sugars: 3.6 g
Dietary fiber: 2.1 g
Protein: 22.2 g
Cholesterol: 99.6 mg
Sodium: 347.9 mg
Honey Raspberry Iced Tea


Ingredients:
tea, honey

Directions:
Add all ingredients to a large, heat-proof pitcher., Whisk mixture until honey is dissolved., Chill until ready to serve., To serve, pour tea into ice-filled glasses.
Baby Bok Choy With Sherry and Prosciutto


Ingredients:
garlic cloves, baby bok choy, kosher salt, dry sherry, chicken broth, soy sauce, Splenda granular, cornstarch, prosciutto

Directions:
Put the oil and garlic into a large, heavy-based sauté pan with a lid.
Heat on medium high heat and cook, stirring frequently until the garlic begins to sizzle, about 1 minute.
Add the bok choy halves.
Use tongs to turn the pieces in the oil. Season with salt.
When the bok choy leaves begin to wilt, add the sherry, turning the pieces again. Add the chicken broth, soy sauce, and sugar.
Reduce the heat to medium.
Cover and simmer until the bok choy tops are wilted and the stalks are crisp-tender, about 5 minutes.
Using tongs, transfer the bok choy to a plate, leaving the cooking fluid in the pan.
Whisk the corn starch slurry into the cooking fluid.
Simmer until liquid has thickened, about 30 seconds.
Remove the pan from the heat and add the bok choy back to the pan.
Add the prosciutto and toss quickly to coat the bok choy with the broth and mix with the prosciutto.
Season to taste with salt.
Serve immediately.
Mexican-Inspired Watermelon Sorbet (Nieve de Sandia)
Category: world-cuisine
By Jessica G

This watermelon sorbet can be made with or without the spice infusion and without an ice cream maker! It is so smooth and delicious, reminiscent of the popular fruit in a cup sold at soccer games and as street food.

Ingredients:
7 ½ cups seedless watermelon, chopped into chunks, divided
1 ½ cups white sugar
3  limes, juiced, or more to taste
4 tablespoons chamoy (Mexican chili fruit condiment), or more to taste  (Optional)
2 tablespoons chili-lime seasoning (such as Tajin®)  (Optional)

Directions:
Place 2 1/2 cups watermelon into an electric blender and liquefy. Transfer juice to a saucepan and add sugar and lime juice. Bring to a boil; reduce heat and let simmer until all sugar has dissolved, about 5 minutes. Set aside and allow to cool, about 20 minutes. Chill and store simple syrup in a closed glass jar in the refrigerator. Place remaining watermelon chunks on a cookie sheet lined with parchment paper and freeze until solid, about 4 hours. Add frozen watermelon pieces, a few at a time, to the bowl of a food processor and puree. Add 1/3 to 1/2 cup of the simple syrup mixture, followed by chamoy and chile-lime seasoning; process until smooth. Serve right away or store in an airtight plastic container in the freezer.

Prep time: 10 mins
Cook time: 10 mins
Total time: 4 hrs 40 mins
Yields: 10 servings

Calories: 127.1
Fat: 0.2 g
Carbohydrates: 32.9 g
Sugars: 30.7 g
Dietary fiber: 1 g
Protein: 0.1 g
Sodium: 272.4 mg
Potato Salad With Lemon and Cilantro


Ingredients:
salad potatoes, kosher salt, extra virgin olive oil, lemon zest, fresh lemon juice, fresh ground black pepper, fresh cilantro leaves, green onions

Directions:
Scrub the potatoes and put into a large pot of salted water.  Bring to a boil and lower to simmer.  Cook, partially covered, until the potatoes are tender when pierced with a fork,a bout 25 minutes.  Drain and let cool slightly.
While the potatoes are still warm, slice them about 1/4 inch thick (there's no need to peel, but discard any pieces of skin that come off on their own].
Put half the potatoes in a large serving bowl.  In a small bowl whisk the oil, lemon zest, lemon juice, 1 tsp salt and several grinds of pepper.  Drizzle on half the dressing.  Add the remaining potatoes to the bowl, drizzle on the rest of the dressing and toss gently with a large rubber spatula to combine well.
Add the cilantro and green onions and toss gently again.  Taste and adjust seasonings as needed.  Serve warm or at room temperature.
Creamy Crab Cakes


Ingredients:
cider vinegar, Dijon mustard, red bell pepper, yellow onion, fresh parsley, Tabasco sauce, paprika, fresh thyme, kosher salt, fresh ground black pepper, olive oil, sour cream, unsalted butter

Directions:
In a food processor, combine the egg yolk, vinegar, mustard, bell pepper, onion, 2 tspon parsley, tabasco, paprika, thyme, salt and pepper.
Slowly add the oil until the mixture emulsifies and forms a thin mayonnaise.
Transfer the mixture to a bowl and stir in the sour cream.
Stir in the crabmeat, gently to prevent from breaking the lumps.
Form 8 patties, 3 inches wide by 3/4 inch thick.
Put the bread crumps in a shallow plate and mix in the 3 tbsp of parsley.
Lightl dredge the patties on both sides in the bread crmbs.
Cover the crab cakes with plastic wrap and chill for at least one hour or longer.
Heat a skillet with butter over low to medium heat.
Add the crab cakes, fry for about 4 minutes perside or until golden brown.
Dhania Aloo (Bengal, India)


Ingredients:
potatoes, cilantro leaves, bay leaf, red chilies, onions, garlic cloves, coriander powder, turmeric powder, salt

Directions:
While the potatoes are boiling, make a paste out of the cilantro, either by crushing in a mortar and pestle or combining in a small food processor with a little water.
Add a little more oil to the pan, and put in the red chilies and the bay leaf.
Saute the chilies and bay leaf in the oil for a few minutes, then add the sliced onions and crushed garlic.
Top that off with the spices and saute for one or two minutes more.
Finally, add the potatoes and cilantro paste and stir. Cover the pan and cook on low heat, stirring occasionally, until the potatoes are cooked through.
Brussels Sprouts in Onion/Mustard Sauce


Ingredients:
frozen Brussels sprouts, butter, red onion, fresh parsley, Dijon mustard, garlic, red wine vinegar, granulated sugar, fresh ground black pepper

Directions:
Cook sprouts as indicated on package.
Drain well.
In deep fry pan over medium heat, saute onion, parsley, mustard, garlic, vinegar, sugar and pepper for 2 minutes.
Add sprouts and toss to coat well; cover and cook until sprouts are heated thoroughly.
(Chocolate And) Strawberry S'mores


Ingredients:
graham cracker, marshmallows, strawberry

Directions:
Rinse off the strawberry and gently blot with a paper towel to dry. Remove the stem and slice the strawberry to desired thickness (flat slices].
Break the graham cracker at the perforation into two even squares. On a microwave-safe plate or paper towel, top 1 graham cracker piece with 2-3 squares of chocolate bar.
Place a marshmallow upright on top of the chocolate.
Microwave for 15-18 seconds (until the marshmallow has fully puffed up].
Remove from microwave and allow marshmallow to deflate slightly (if it has shifted or begun to fall off the chocolate, use your second graham cracker piece to slide it back into place].
Top the marshmallow with at at least two slices of strawberry (or as much as you'd like, being careful not to overfill] and place the final graham cracker above that, pressing down gently.
Enjoy!
*Note-If making more than one s'more at a time, adjust microwave time slightly up to accommodate the number of marshmallows to puff up (watch carefully to gage].
Hungarian Flourless Hazelnut Cake
Category: world-cuisine
By LAURANERIC

This cake was traditionally a birthday cake in my friend's home. Her mother is from Hungary and only has this recipe in her head! Now it will be preserved.... Note: hazelnuts may be toasted or untoasted. The skins may be removed or left on.

Ingredients:
12 ounces hazelnuts
2 teaspoons baking powder
6  egg yolks
⅝ cup white sugar
6  egg whites
1 pint heavy whipping cream
⅛ cup chopped hazelnuts, for garnish

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch springform pan. Grind hazelnuts until very fine. Add baking powder and set aside. In a large bowl, whip the egg yolks with the sugar until pale yellow in color. Beat in the ground hazelnut mixture. In a separate CLEAN bowl, with a CLEAN whisk, whip the egg whites until stiff. Quickly fold 1/3 of the egg whites into the yolk mixture, then add the remaining whites and fold in until no streaks remain. Pour into a 9 inch springform. Bake in preheated oven for 60 to 75 minutes, or until top of cake springs back when lightly tapped. Cool on wire rack. When cake is cool, slice horizontally into 3 layers. Whip the cream until stiff, and spread generously between layers, on top and on the sides of the cake. Sprinkle chopped hazelnuts on top for decoration.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 9-inch 3-layer cake

Calories: 398.8
Fat: 35 g
Saturated fat: 11.3 g
Carbohydrates: 17.1 g
Sugars: 11.9 g
Dietary fiber: 2.9 g
Protein: 8.4 g
Cholesterol: 156.8 mg
Sodium: 128 mg
New Orleans BBQ Shrimp


Ingredients:
extra-large shrimp, salt, cayenne pepper, unsalted butter, all-purpose flour, tomato paste, fresh rosemary, fresh thyme, dried oregano, garlic cloves, bottled clam juice, beer, Worcestershire sauce

Directions:
Pat shrimp dry with paper towels and sprinkle with salt and cayenne.
Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook half of shrimp, without moving, until spotty brown on one side, about 1 minute; transfer to large plate.
Repeat with remaining oil and shrimp.
Make sauce in empty skillet. Melt 1 tablespoon butter over medium heat. Add flour, tomato paste, rosemary, thyme, oregano, and garlic and cook until fragrant, about 30 seconds.
Stir in clam juice, beer, and Worcestershire, scraping up any browned bits, and bring to boil.
Return shrimp and accumulated juices to skillet.
Reduce heat to medium-low and simmer, covered, until shrimp are cooked through, about 2 minutes.
Off heat, stir in remaining butter until incorporated. Serve with French bread.
Chicken in Balsamic Vinaigrette Sauce    ( Low Fat )


Ingredients:
boneless skinless chicken breast halves, ground black pepper, garlic powder, garlic clove, extra virgin olive oil, onion, diced tomatoes, dried basil, dried oregano, dried rosemary, dried thyme

Directions:
Season chicken breasts with ground black pepper and garlic powder.
Heat oil in a medium skillet, and brown the onion, minced garlic and seasoned chicken breasts. ( be careful not to over cook the garlic, it will turn bitter].
Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.
White Chocolate Raspberry Tart


Ingredients:
white chocolate, mascarpone cheese, raspberries, dark chocolate

Directions:
Bring cream to boil in large pot over medium heat. Remove from heat and stir in white chocolate until melted and smooth.
Stir in mascarpone cheese until mixture is smooth and uniform.
Pack raspberries in a tight layer over base of your favourite tart shell (but don't smush them!]. Pour over chocolate mixture covering berries evenly. Some rapsberries may poke out.
Shave dark chocolate over tart if desired.
Potatoes Vesuvius


Ingredients:
potatoes, salt water, butter, eggs, salt, white pepper, sharp cheddar cheese

Directions:
Put potatoes in salted water and bring to a boil.  Cook until potatoes are tender, about 15 minutes.
Drain and mash the potatoes with the butter, eggs, salt and pepper.  Spread mashed potatoes into a 2 quart casserole dish and make a deep well in the center of the potatoes.
Place the cheese into the well, pressing down firmly.  Bake at 375 degrees for 20-25 minutes or until chese has melted and the potatoes are heated through.
Chocolate-Dipped Nut Brittle With Sea Salt


Ingredients:
walnut pieces, pecan pieces, pine nuts, unsalted butter, vanilla extract, baking soda, granulated sugar, white corn syrup, sea salt

Directions:
Preheat oven to 350°F Spread all the nuts on ungreased baking sheet and bake until toasted, about 10 minutes, stirring once. Let nuts cool completely.
Line a shallow rimmed 15 1/2" x 10" baking sheet with parchment paper and grease lightly with butter. In a small bowl, place butter, vanilla and baking soda (no need to blend]; set aside.
In a heavy-bottomed saucepan over high heat, bring sugar, corn syrup and 1/3 cup water to a boil, uncovered. While sugar cooks, brush down the sides of the pan with cool water. Boil sugar over high heat until it turns a light amber colour, about 12 minutes. Remove from heat and quickly stir in butter, vanilla and baking soda with a wooden spoon (the baking soda will make it foamy]. Stir in nuts until coated and spoon mixture onto prepared baking tray. Spread brittle as thinlly as possible with a greased rubber spatula, as thinly as possible. Let brittle cool completely at room temperature.
Melt chocolate chips in microwave on MEDIUM, stirring every 10 seconds, until melted. Crack brittle into desired serving pieces and dip halfway into melted chocolate and place back onto greased parchment-lined baking tray. Sprinkle lightly with sea salt and allow chocolate to set.
Warm Mashed Potato Soup


Ingredients:
potatoes, onions, unsalted butter, cheddar cheese, dried oregano, ground nutmeg, cinnamon, salt, pepper

Directions:
Steam your diced potato and chopped onion for 30 minutes.
Meanwhile, put all herbs and spices in the milk.
Take out your steamed potatoes and onions. Steam your milk for 10 minutes.
In the meantime, mash your potatoes and onions with a hand masher while still hot.
Add butter to hot mashed potatoes.
Add cheese to hot mashed potatoes and mix well.
Pour in hot milk a bit at a time and stir well.
Cinnamon Roll Pancakes With Pumpkin Spice Whipped Cream


Ingredients:
"pumpkin pie spice"

Directions:
Heat nonstick griddle or skillet over medium-high heat.
With dough still rulled up, use serrated sharp knife to cut roll into 10 slices.
Working with half the dough at a time, keep remaining dough refrigerated.  Place 3 rolls on cookie  sheet without sides (for easy cleanup]  Cover with plastic wrap.  Roll with rolling pin, or press to 4-inch round using hands.  Repeat with remaining rolls.
Using spatula, carefully remove rolls from cookie sheet, and place on griddle.  Cook 1-2 minutes on each side or until golden brown and no longer doughy in center.
In small chilled bowl, beat whipping cream with electric mixer on high speed until slightly thickened; add icing (from can of rolls] and pumpkin pie spice.  Continue beating until stiff peaks form.  Serve pancakes with a dollop of whipped cream mixture.
TIPS:
To make a quick whipped topping for pancakes use 1 1/4 cups frozen whipped topping, thowed.  Stir in icing and 1/2 teaspoon pumpkin pie spice.
For easy dough handling, keep it well chilled.  You can use a small amount of flour on rolls when rolling out to make dough less sticky.
Plum Pie
Category: desserts
By MARBALET

This pie has a decorative and tasty streusel topping on it. If using apples in this pie be sure to add 1/4 teaspoon of ground mace in streusel topping. Substitutions: walnuts may be used instead of hazelnuts; few drops of lemon oil may be used instead of lemon zest; also apple or cherries can be used in place of plums.

Ingredients:
3 cups all-purpose flour
¾ cup white sugar
2 ½ teaspoons baking powder
⅛ teaspoon salt
⅔ cup butter
2  eggs
1 teaspoon vanilla extract
3 tablespoons milk
½ teaspoon lemon zest
½ cup all-purpose flour
¼ cup packed brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
⅓ cup chopped hazelnuts
1 teaspoon lemon zest
3 tablespoons butter
5 cups plums, pitted and sliced
1 cup white sugar
¼ cup all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

Directions:
Preheat oven to 375 degrees F (190 degrees C). To Make Crust: In a large bowl combine 3 cups flour, 3/4 cups white sugar, baking powder, and 1/8 teaspoon salt. Mix thoroughly, then cut in 2/3 cup butter or margarine with a pastry blender, until pieces are the size of small peas. Stir in eggs, vanilla extract, milk and  lemon zest. Mix just until all ingredients are combined. Allow dough to rest in refrigerator. To Make Streusel Topping: In a medium bowl mix 1/2 cup flour, brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, chopped nuts, and grated lemon zest. Work in butter or margarine with fingers until all ingredients are well combined. Set aside. To Make Fruit Filling: Place pitted and sliced fruit in a large bowl. In a small bowl, mix remaining sugar, flour, cinnamon, and nutmeg until thoroughly combined. Pour over fruit and stir gently until all fruit is evenly coated. Roll out pie crust and place in a 9 inch pie pan. Trim and flute edges, then pour in fruit filling. Evenly cover fruit with streusel topping and bake in preheated oven for 45 to 55 minutes. Serve warm, or at room temperature.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 pie

Calories: 685.3
Fat: 24.9 g
Saturated fat: 13.3 g
Carbohydrates: 109.1 g
Sugars: 61.5 g
Dietary fiber: 3.8 g
Protein: 9.5 g
Cholesterol: 99.1 mg
Sodium: 424.1 mg
Pumpkin Banana Bread
Category: bread
By Linda Massey Hetherington

Moist flavorful pumpkin banana bread.

Ingredients:
3 cups white sugar
1 (16 ounce) can pumpkin puree
3 ½ cups all-purpose flour
3  very ripe bananas, mashed
1 cup vegetable oil
4  eggs
2 teaspoons baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon, or more to taste
1 teaspoon ground allspice
½ teaspoon ground cloves
⅔ cup water

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans. Mix sugar, pumpkin puree, flour, mashed bananas, oil, eggs, baking soda, nutmeg, cinnamon, allspice, and cloves together in a large bowl. Pour in water slowly, mixing until batter is well blended. Divide batter between prepared loaf pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 15 minutes. Cool in the pan for 10 minutes; turn out onto a wire rack to cool completely.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 40 mins
Yields: 2 loaves

Calories: 331.3
Fat: 12.3 g
Saturated fat: 2.1 g
Carbohydrates: 52.9 g
Sugars: 33.1 g
Dietary fiber: 1.8 g
Protein: 4 g
Cholesterol: 37.2 mg
Sodium: 195.7 mg
Tortellini With Edamame


Ingredients:
edamame, smoked sausage

Directions:
Set 6 quarts of salted water to boil in a large pot.
Meanwhile, chop red pepper and slice the smoked sausage into 1/4 inch-thick rounds.
Stir-fry red pepper and sausage together until heated through -- about 5 minutes.
Add tortellini to boiling water and cook for 5 minutes.
Add edamame to water and boil for another 2 minutes. Drain tortellini and edamame well.
Toss everything together with the Italian dressing and heat through one final time.
Soft Fish Tacos


Ingredients:
salt, ground cumin, pepper, olive oil, lemon juice, whole wheat tortillas, cheddar cheese, chopped tomato, avocado

Directions:
In a large bowl, toss the coleslaw mix, tartar sauce, salt, cumin, and pepper; set aside.
In a large non-stick skillet coated with cooking spray, cook tilapia in oil and lemon juice over medium heat for 4-5 minutes per side, or until fish flakes easily with a fork.
Place tilapia on tortillas, top with coleslaw mixture.  Serve with optional toppings.
Stella's Pan Fried Honey Garlic Pork Chops


Ingredients:
garlic cloves, honey, soy sauce, ground black pepper, iodized salt, chili powder, crushed red pepper flakes

Directions:
Season Pork Chops with black pepper, salt and chili powder, then set aside to marinate.
In a small bowl whisk sweet chili sauce, soy sauce, honey and garlic, to use as glaze.
Spray oil to a heated flat frying pan.
Fry Pork Chops for 30 seconds on each side.
Lightly brush the glaze mix on each side of  the Pork Chops until it cooks to a medium brown.
Serve in a platter and sprinkle red crushed pepper flakes.
Caribbean Smoothie


Ingredients:
banana, pineapple, mango

Directions:
In the jar of a blender, add banana, pineapple, mango, almond milk, and agave nectar; process until the ingredients are well blended and the mixture is smooth.
Taste and adjust if necessary before serving. Serve 4.