xiaoxl/recipe_data huggingface dataset:
Whit's Chicken Enchiladas
Category: world-cuisine
By WMONROE

Wonderful, cheesy chicken enchiladas that are easy to prepare. Everyone I have made these for loved them! These are great with a little salsa, guacamole and sour cream on top!

Ingredients:
4  bone-in chicken breast halves
2 tablespoons olive oil
1 (4 ounce) can diced green chile peppers, drained
1  jalapeno pepper, chopped
1 clove garlic, minced
1 (8 ounce) package cream cheese
2 cups shredded Monterey Jack cheese, divided
½ cup water
8 (10 inch) flour tortillas
1 cup heavy cream

Directions:
Place the chicken breast halves into a saucepan, and fill with enough water to cover. Bring to a boil, and cook until the chicken is cooked through, about 20 minutes. Remove from the water, and set aside to cool. Preheat the oven to 375 degrees F (190 degrees C). Remove the chicken meat from the breasts, and discard the skin and bones. Set aside. Heat the olive oil in a large skillet over medium heat. Add the green chilies, jalapeno and garlic. Cook and stir for a few minutes, until fragrant, then stir in the cream cheese and half of the Monterey Jack. As the cheese begins to melt, gradually stir in the water. Chop the chicken meat, and stir into the skillet. Remove from the heat. Spoon the chicken mixture into tortillas, and roll up. Place the rolls seam side down in a 9x13 inch baking dish. Sprinkle the remaining Monterey Jack cheese over the top, then pour cream over all. Bake for 30 minutes in the preheated oven, or until the enchiladas are golden brown on the top.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 8 servings

Calories: 706.5
Fat: 44 g
Saturated fat: 21.8 g
Carbohydrates: 38.7 g
Sugars: 2.1 g
Dietary fiber: 2.4 g
Protein: 38.1 g
Cholesterol: 160 mg
Sodium: 908.7 mg
Blueberry Lemon Bread
Category: bread
By Jessica Jones

The delightful combination of lemon and blueberries really jazz up this quick loaf cake.

Ingredients:
⅓ cup butter, melted
1 cup white sugar
1  lemon, juiced
2  eggs
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup milk
2 tablespoons lemon zest
1 cup fresh blueberries
2 tablespoons lemon juice
¼ cup white sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan. In a medium bowl, mix flour, baking powder and salt together and set aside. In a large bowl, cream the butter and 1 cup sugar until light and fluffy. Add eggs, beating well after each addition. Mix in the juice of 1 lemon. Add the flour mixture, alternating with the milk. Fold in the lemon zest and blueberries. Pour into prepared pan. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. For the glaze, combine 1/4 cup sugar with 2 tablespoons lemon juice. Drizzle over bread while still warm.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 8x4-inch loaf pan

Calories: 314.5
Fat: 9.5 g
Saturated fat: 5.5 g
Carbohydrates: 54.7 g
Sugars: 34.1 g
Dietary fiber: 1.9 g
Protein: 4.9 g
Cholesterol: 68.1 mg
Sodium: 285.7 mg
Wicked Pink Lady Lemonade


Ingredients:
cranberry juice, heavy cream

Directions:
In a cocktail shaker filled with ice, add gin, lemonade, cranberry juice, and cream.
Cover and shake vigorously until chilled and frothy.
Strain into a chilled champagne or martini glass.
Tourtiere (French Canadian Meat Pie) - Dairy Free


Ingredients:
lean ground beef, onion, celery, garlic clove, salt, pepper, cinnamon, clove, savory

Directions:
Place meat onion, celery, garlic and salt and pepper in sauce pan, cook until meat is granular.
Put into dutch oven and fill pot until liquid covers the meat. If not enough consomme then add water.
Cook for 1 hour.
When done (mixture should still be "wet"]. Remove from heat and mix in:
½ to ¾ tsp cinnamon.
¼ tsp clove.
Pinch of savory.
Fill 3 bottom pie shells (quite full] and wet edges with egg/water combination.
Put top crust on all 3 bottoms and using a fork, press down edges to seal.
Slice top a few times to allow steam to escape.
Bake at 350°F for 45 minutes or until deep golden.
*You can add sprinkles of flour to meat mixture to thicken.
Simple Buffalo Wings


Ingredients:
chicken wings, butter, margarine, salt, pepper

Directions:
Preheat oven to 350 degrees.
Season chicken to taste.
Heat oil in large skillet until hot.
Fry each piece for about 4 minutes on each side or until done and set on paper towel to drain excess oil.
Meanwhile, mix hot sauce and melted butter together.
Coat each piece of chicken in sauce and place on a cookie sheet.
Drizzle remaining hot sauce mixture over the chicken and bake for 10 minutes.
Cornmeal Crusted Tilapia Sandwiches With Lime Butter


Ingredients:
yellow cornmeal, chili powder, ground cumin, salt, ground coriander, butter, lime rind, fresh lime juice, tomatoes, red leaf lettuce

Directions:
Preheat broiler.
Combine the first 6 ingredients in a shallow dish. Rub 1 tsp of oil on each fish fillet.  Dredge fish in cornmeal mixture.
Place fish on a broiler pan coated with cooking spray. Broil 7-10 minutes or until fish flakes easily with a fork or until desired degree of doneness.
Combine butter, rind, and juice in a small bowl; stir well.
Cut rolls in half and toast lightly.  Spread butter mixture evenly over cut side of each roll. Place 1 fillet, 2 tomato slices, and 1/4 cup lettuce on each of 4 roll bottoms. Place top halves of rolls on sandwiches.
Devil's Food Cake


Ingredients:
all-purpose flour, baking soda, salt, shortening, sugar, vanilla, eggs, water

Directions:
Grease and lightly flour two 9x1 1/2 inch round baking pans or grease one 13x9x2-inch baking pan; set pan (s] aside.
Stir together flour, cocoa powder, baking soda, and salt; set aide.
In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds.
Add sugar and vanilla; beat until well combined.
Add eggs, 1 at a timebeating well after each.
Add flour mixture and water alternately to beaten mixture, beating on low speed after each addition just until combined.
Pour batter into the prepared pan (s] Bake in a 350 degree oven for 35 to 40 minutes or until a wooden toothpick comes out clean.
Cool layer cakes in pans on wire racks for 10 minutes.
Remove from pans.
Cool thoroughly on wire racks.
Or, place 13x9-inch cake in pan on a wire rack; cool thoroughly.
Frost with desired frosting.
Pumpkin Pecan Protein Power Muffins


Ingredients:
sugar, unsweetened applesauce, pumpkin, soymilk, wheat germ, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, ground ginger, pecan pieces

Directions:
Preheat oven to 350 degrees F.
Combine sugar and wet ingredients.
Add dry ingredients and mix well.
Fill greased muffin tins (makes twelve muffins].
Bake for 15-20 min, checking for done-ness after 15 minutes.
Refried Bean Soup


Ingredients:
tomatoes, garlic, onion, beer, cilantro, chicken broth, sour cream

Directions:
Combine tomatoes, garlic, onion, cilantro and beer in a large saucepan; boil five minutes, stirring often.
Stir in beans and broth; simmer over low heat for 20 minutes, stirring occasionally.
Serve individually with a dollup of sour cream and a sprinkle of cilantro in each bowl.
Semolina Pasta Dough


Ingredients:
semolina flour, all-purpose flour, eggs, olive oil, salt, water

Directions:
place first 5 ingredients in the bowl of a food processor using the metal blade.
pulse food processor until dough takes on a corn-meal type texture.
SLOWLY drizzle water while processor is running until dough forms a ball (sometimes we don't even need any water, so watch your dough closely].
Remove dough to a lightly floured surface.
From here we use our pasta machine to form our noodles.  We use the widest setting for 6 cycles, lightly flowering the surfaces of the pasta if they become sticky.  We then do only 1 cycle per setting until dough is to desired thickness.
Let sheets sit for 15 minutes prior to using your preferred cutting technique.
We spin the noodles into loose nests and dry on a cookie sheet for about 30 minute prior to cooking.
These will cook very quickly, even the wider noodles in under 5 minute
I have found a good tip for knowing when they are done is when they start to float!
Spicy Orange and Sesame Chicken Sandwiches


Ingredients:
boneless chicken breasts, salt, black pepper, butter, orange marmalade, soy sauce, cayenne pepper, sesame seeds, oranges, butter lettuce

Directions:
Heat oven to 400°F.
Season the chicken on all sides with the salt and pepper and place in a baking dish.
Dot the top of the skin with the butter and place in the oven on the center rack. Roast for 10 minutes.
Mix the marmalade, sesame oil, soy sauce, hot sauce, and cayenne pepper together in a small bowl and use it to baste the chicken frequently until the meat reaches 167F-about 20 more minutes.
Adjust oven to broil, sprinkle the sesame seeds over the chicken and broil until seeds are toasted and skin is crispy- about 1 minute.
Remove chicken from the oven and let rest for 15 minutes. Bring the basting sauce to a boil and cook for 1 minute. Remove from the heat and let cool.
Cut the skin and pith from the oranges and slice into 1/4-inch-thick rounds. Remove any seeds.
Slice the chicken and place equal amounts of it, the oranges, and lettuce leaves inside the pitas. Drizzle each sandwich with the boiled sauce.
Ultimate Oatmeal Cookies


Ingredients:
butter, brown sugar, granulated sugar, egg, water, vanilla extract, flour, salt, baking soda, cinnamon, nutmeg, clove, ginger, quick oats, raisins

Directions:
Preheat oven to 350°F.
In a small bowl, sift flour, salt, baking soda, cinnamon, cloves, nutmeg, and ginger; set aside.
In a large mixing bowl, cream butter, granulated sugar, brown sugar, egg, water and vanilla extract.
Add dry ingredients to the creamed mixture; mix well.
Stir in quick oats and raisins.
Drop by well rounded teaspoonfuls onto a lightly greased baking sheet.
Bake for 10 - 12 minutes.
Cool on tray for 1 minute and move to wire rack to complete cooling.
Smooth Chocolate Icing
Category: desserts
By Linda Carroll

A simple and delicious chocolate icing. Great on top of my family's all-time favorite Truffle Cookies, the recipe for which can also be found on this site.

Ingredients:
1 cup confectioners' sugar
2 tablespoons milk
1 (1 ounce) square unsweetened chocolate, melted

Directions:
Mix sugar, milk and unsweetened chocolate until smooth. Use this icing for dipping the Truffle Cookies.

Yields: 2 dozen

Calories: 51.9
Fat: 1.3 g
Saturated fat: 0.8 g
Carbohydrates: 10.8 g
Sugars: 9.9 g
Dietary fiber: 0.4 g
Protein: 0.4 g
Cholesterol: 0.2 mg
Sodium: 1.7 mg
Egremont Inn Avocado With Celery Seed Dressing


Ingredients:
avocado, romaine lettuce leaves, extra virgin olive oil, red wine vinegar, plain yogurt, celery seed, Dijon mustard, sugar, kosher salt, sea salt, fresh ground black pepper, cayenne pepper

Directions:
For Salad:  Slice each half avocado and arrange slices on greens.
For Dressing: Combine all ingredients with a whisk until well combined.  Place dressing in a jar or shaker.  Cover jar tightly, shake well and chill at least 2 hours.  Shake again and lightly coat avocado slices.  Refrigerate remaining dressing and use for other salads.
Proper English Cottage Pie
Category: world-cuisine
By Caroline

Proper English Cottage Pie is a delicious, very traditional mince pie (beef) topped with mashed potato. Serve with garden peas.

Ingredients:
1 pound lean ground beef
1  onion, diced
3  carrots, diced
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
1 tablespoon Italian seasoning
2 tablespoons chopped fresh parsley
1 ½ cups beef broth
1 tablespoon tomato paste
salt and pepper to taste
4  potatoes, peeled and diced
¼ cup butter, softened
1 cup milk
salt and pepper to taste
¼ pound shredded Cheddar cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). To Make Meat Filling: Place a large skillet over medium heat. Crumble in ground beef and saute 1 minute. Add onion and carrot, then continue to saute until meat is no longer pink and onion begins to brown, about 5 minutes. Mix in flour, cinnamon, mixed herbs, and parsley. In a small bowl, combine beef broth and tomato paste. Mix together, then add to beef mixture. Add salt and pepper to taste. Lower heat and simmer mixture for 15 minutes, stirring occasionally, until almost all of liquid has been absorbed. Spoon mixture into a 9 inch pie plate. To Make Potato Topping: Place diced potatoes in a medium saucepan. Cover with water and place over high heat. Allow to come to a boil. Boil for 15 minutes, or until potatoes are tender. Drain. Mash potatoes until smooth, then add butter or margarine, followed by milk. Whip until fluffy. Add salt and pepper to taste. Spread potatoes over beef filling. Sprinkle with grated Cheddar cheese. Bake in preheated oven for 25 minutes, until top is browned and cheese is bubbly.

Yields: 6 servings

Calories: 512.5
Fat: 30.9 g
Saturated fat: 15.8 g
Carbohydrates: 34.8 g
Sugars: 5.7 g
Dietary fiber: 4.9 g
Protein: 24.1 g
Cholesterol: 100.2 mg
Sodium: 490.6 mg
Spaghetti With Cheese, Tomato Sauce and Vegetables


Ingredients:
spaghetti, chopped tomatoes, mushrooms, bell peppers, cheddar cheese, salt, black pepper

Directions:
Add mushrooms, sweet corn, chopped tomatoes and beef stock into a pan and cook fo 10 minutes on medium heat until sauce is thick. Add salt and black pepper to your taste.
Boil spaghetti according to directions given on package, drain and add into sauce.
Top it with chedder chesse and bell peppers, put the lid on and simmer it on very low heat for 5 minutes.
Athena's Spring Trumpette


Ingredients:
lime juice, lime zest, honey, olive oil, kosher salt, cracked black pepper, cucumber, strawberry, grape tomatoes, serrano chili, mint leaf, tarragon, sea salt, pasta

Directions:
To make the citronette.
In small bowl, whisk lime juice, zest, honey and slowly add oils to emulsify. Season with salt and pepper.
To make the salad.
In large bowl, add cucumber, strawberries, tomatoes, serrano, mint, tarragon and citronette.
Toss to evenly coat.
Cook trumpette in salted water until al dente, when cooked, run under cold water to stop the pasta from cooking. Add cooled pasta to the salad bowl and toss.
Garnish salad with goat cheese and more mint, tarragon, black pepper and flakey sea salt.
Lisa's Banana Butter Frosting
Category: desserts
By Lisa Altmiller

This banana butter frosting is the perfect complement to peanut butter cupcakes.

Ingredients:
1 cup mashed banana
1 teaspoon lemon juice
¼ teaspoon salt
½ cup unsalted butter, softened
7 cups powdered sugar

Directions:
Beat mashed banana, lemon juice, and salt in a large bowl with an electric mixer on medium speed for 30 seconds. Beat in softened butter until creamy, about 1 minute. Slowly beat in powdered sugar, 1 cup at a time, until smooth.

Prep time: 5 mins
Total time: 5 mins
Yields: 4 cups

Calories: 138.4
Fat: 2.9 g
Saturated fat: 1.8 g
Carbohydrates: 28.9 g
Sugars: 27.7 g
Dietary fiber: 0.2 g
Protein: 0.1 g
Cholesterol: 7.6 mg
Sodium: 18.9 mg
Yummy BBQ Burgers


Ingredients:
ground beef, barbecue sauce, onions, garlic powder, salt, pepper, cheese

Directions:
Use your hands to mix Ground Beef, Sauce, Onion, Garlic, Salt & Pepper.
Slowly mix in Bread Crumbs until it gets thick, but not so much that they are really noticeable.
Separate into four equal parts.
Roll into large balls then gently flatten.  Do not press, pound, or smash.
Grill until you reach desired temperature. (I use a George Forman Grill].
Take off the grill and top with shredded cheese.
Shredded Barbecue Chicken and Chips


Ingredients:
olive oil, onion, red bell pepper, garlic clove, barbecue sauce, apple cider vinegar, brown sugar, water, cheddar cheese, monterey jack cheese, sour cream, plain yogurt

Directions:
Chop or shred the chicken and set aside.
In a large skillet, saute onion and bell pepper until soft.  Add garlic at the last 1-2 minutes.
Add reserved chicken, barbecue sauce, vinegar, brown sugar, and water and simmer until heated through (maybe 5 minutes or so].
Either add the cheddar cheese at this point and stir until melted, OR save to sprinkle on top of chicken.
Give each person some tortilla chips and top with chicken mixture.  Add optional cheese.
Top with some sour cream or plain yogurt, if desired.
Fresh Asparagus Soup
Category: soups-stews-and-chili
By Nanook

A creamy asparagus soup accented with yogurt, lemon, and Parmesan cheese. Everyone loves it! You can substitute soy products to make this recipe vegan.

Ingredients:
1 pound fresh asparagus
¾ cup chopped onion
½ cup vegetable broth
1 tablespoon butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 pinch ground black pepper
1 ¼ cups vegetable broth
1 cup soy milk
½ cup yogurt
1 teaspoon lemon juice
¼ cup grated Parmesan cheese

Directions:
Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender. Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth. Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil. Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.

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

Calories: 167.3
Fat: 6.7 g
Saturated fat: 3.4 g
Carbohydrates: 18.7 g
Sugars: 8.6 g
Dietary fiber: 3.5 g
Protein: 9.7 g
Cholesterol: 15 mg
Sodium: 966.8 mg
Popeyes Famous Fried Chicken - Copycat


Ingredients:
frying chicken, all-purpose flour, cayenne pepper, salt, water, egg

Directions:
1/2 - 2/3 cup spicy crab boil powder can be used as the alternative to salt & cayenne pepper.
Mix egg, salt, and pepper (or crab boil powder] in large bowl.
Add 2 cups of flour and water and whisk.  You might have to add more water to get the batter to light pancake or english pancake batter consistency. I would guess anywhere between 2-3 cups water. This will be thick but runny.
Marinate the chicken in the wet batter for a couple hours.
Get your grease up to 375 degrees.
Place your chicken in plain flour You might need few cups to keep it from getting clumpy. Shake and get them out the flour and into the grease pretty quick(do not let them sit in the flour long, it will make the crust like concrete]. Change flour if it gets too clumpy.
Cook until juices run clear.
Cucumber Vegetable Salad


Ingredients:
English cucumber, salt, yellow bell pepper, carrots, cherry tomatoes, red onion, cilantro, rice vinegar, black pepper

Directions:
Place cucumber slices in a colander, add salt, toss. Let stand over a bowl until juice has drained (30-45 minutes]. Pat cucumbers dry and put in large salad bowl.
Add remaining vegetables along with the cilantro and oil. Toss.
Add vinegar and pepper. Toss.
Lemon-Herb Grilled Tofu and Vegetable Kabobs


Ingredients:
margarine, lemon juice, fresh rosemary leaves, garlic clove, lemon peel, salt, ground black pepper, extra firm tofu, cremini mushrooms, zucchini, sweet onions

Directions:
1. Combine margarine, lemon juice, rosemary, garlic, lemon peel, salt and pepper in large bowl. Add tofu and vegetables and toss to coat. Cover and marinate in refrigerator for at least one hour.
2. Alternately thread tofu and vegetables on four skewers (about 12 inches or 30 cm long]. If using wooden skewers, soak in water at least 30 minutes prior to use.
3. Grill or broil kabobs, turning several times and brushing with any remaining marinade, until vegetables are tender and tofu is lightly browned and heated through, about 10 minutes.
Vegan Ginger Lemon Poppy Seed Muffins


Ingredients:
all-purpose flour, sugar, baking powder, baking soda, salt, poppy seed, ground ginger, Ener-G Egg Substitute, lemon juice, soymilk, margarine, vanilla

Directions:
Preheat oven to 400°F.
Mix the flour, sugar, baking powder, baking soda, salt, poppy seeds, and ginger in a bowl and set aside.
Combine the egg replacer, lemon juice, soy milk, melted margarine, lemon extract, and vanilla in a separate bowl.
Add the wet mixture to the dry mixture and stir just until combined.
Immediately spoon the batter into a greased muffin tin and bake for 20-22 minutes, or until the muffin tops are just beginning to get a hint of golden color.
STUFFED CHILI RELLENOS


Ingredients:
coconut oil, ground turkey, beef, mild Italian sausage, onions, roma tomato, cheddar cheese, jumbo egg, panko breadcrumbs, salt, pepper

Directions:
Slice Poblanos lengthwise and T by stem, slice off seed pod leaving trimmed stem intact.
depending on your tolerance for heat, remove some of the inside rib,.
Combine ground meat, sausage, onion, mushroom, salt and pepper,.
roll into 3 sausage shaped balls and press into Poblanos,.
Cover meat mixture with sliced tomatoes and then with grated cheese,.
Melt oil in large fry pan coating bottom,.
Coat the outside of Poblano with egg and then Panko reserving 1/3,.
place in med low heated pan with slit facing up,.
Sprinkle remaining egg and Panko over grated cheese,.
Cover and cook over med low heat until interior meat temp reaches 170 degrees.
Strawberry Oatmeal Bars


Ingredients:
quick oats, butter

Directions:
Preheat the oven to 375°F., Spray a 9x13-inch baking dish with non-stick cooking spray., Mix together oats, cake mix, and melted butter until there is no more dry mix., Press 1/2 of this mixture evenly into the bottom of the prepared pan., Spread pie filling evenly over the crust., Sprinkle the remaining oat mixture on the top evenly., Bake 18-23 minutes or until the top is lightly browned., Cool before cutting into bars.
Best Cherry Pie
Category: desserts
By Leia

Good ol' cherry pie...

Ingredients:
1 recipe pastry for a 9 inch double crust pie
1 (20 ounce) can pitted sour cherries
1 cup white sugar
⅓ cup all-purpose flour
⅛ teaspoon salt
2 tablespoons butter
¼ teaspoon almond extract
¼ teaspoon red food coloring  (Optional)
1  egg yolk

Directions:
Preheat oven to 425 degrees F (220 C). Make pastry and refrigerate. Drain cherries, reserving 1 cup liquid. In a saucepan combine sugar, flour and salt. Stir in cherry liquid and bring to a boil, stirring often. Reduce heat and simmer for 5 minutes. Mixture will thicken. When mixture is thickened, add butter, almond extract, food coloring and cherries. Cover and refrigerate. On lightly covered surface, roll out half of the pastry into an 11 inch circle. Put into 9 inch pie dish. Roll other half of pastry into another 11 inch circle. With a knife or pastry wheel, cut eight 1/2 inch strips. Pour cooled cherry filling into pie dish. Place pastry strips horizontally, then vertically, across the top of the pie and lightly brush with egg yolk. Bake 30 to 35 minutes, and cool before serving.

Yields: 1 pie (6 to 8 servings)

Calories: 400.8
Fat: 18.5 g
Saturated fat: 5.8 g
Carbohydrates: 55.8 g
Sugars: 30.4 g
Dietary fiber: 2.6 g
Protein: 4.2 g
Cholesterol: 33.2 mg
Sodium: 296.6 mg