xiaoxl/recipe_data huggingface dataset:
Meatballs in Chipotle Sauce(Albondigas Enchipotladas)


Ingredients:
cumin seeds, Mexican oregano, garlic cloves, cooked white rice, ground beef, ground pork, olive oil, roma tomatoes, garlic cloves, Mexican oregano, black pepper, salt, chipotle chiles in adobo, chicken broth, cooked white rice

Directions:
Heat a small skillet over medium-low heat.Add cumin seeds and toast,stirring constantly until they begin to pop and remove immediately from heat.Grind cumin seeds to a fine powder in a spice grinder,set aside.
Peel all garlic cloves and the onion.Mince  5 of the cloves of garlic and leave 4 whole.Grate the onion very finely or you may mince it,but it must be very very fine or the meatballs will not hold together well.
Mix together meat,1 teaspoon of the cumin,the minced garlic,the onion and the rice;form into meatballs using about 2 tablespoons for each meatball;set aside.
Now roast the tomatoes.There are several ways to do this:you may roast them in an iron skillet over medium high heat until charred in places on both sides or you may put then under a hot broiler about 15 minutes,turning halfway through until charred and softened.Tomatoes could also be roasted directly over a flame if you have the means to do this.
In a blender combine tomatoes,1 teaspoon cumin,1 cup broth, and all remaining ingredients for the sauce.Blend to a smooth sauce.
Heat the oil in a large heavy skillet or dutch oven over medium heat until a drop of sauce sizzles in the oil.Add all of the sauce at once and stir for about 5 minutes.Sauce should be simmering.
Carefully drop in about 1/3 of the meatballs and reduce heat to medium.cook for about 6 minutes,stirring the sauce occasionally without disturbing the meatballs.Carefully turn all the meatballs and cook another 4-6 minutes until they are cooked through.Remove to a covered dish.
Add 1/2 cup broth to the pot,mix well.When sauce returns to a simmer cook a second batch of meatballs in the same manner.
Repeat for last batch of meatballs.Add all meatballs back to the pot and warm through.Serve over rice,if desired.
Jamie's Baked Brie
Category: appetizers-and-snacks
By Merrittorious

My ex-wife Jamie's been making this savory Brie en croute since way back before we were married. I think she must have gotten the idea from a magazine, but I've never seen the recipe... I just wing it. It can be made with either puff pastry sheets (quick and easy) or phyllo sheets (more work, flakier shell). Serve with fancy table crackers or digestive biscuits.

Ingredients:
1  shallot, minced
2 cloves garlic, minced
¼ teaspoon white pepper
1 tablespoon dry vermouth
1 (8 ounce) round Brie cheese
3 sheets phyllo dough
2 tablespoons melted butter

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Stir the shallot, garlic, white pepper, and vermouth together in a small bowl; set aside. Cut the rind off the top of the brie cheese, leaving a 1/4-inch lip around the edge. Place the brie cheese onto a baking sheet, and spoon the shallot mixture over top. Fold the phyllo sheets in half to make square pieces. Wrap the brie with the phyllo squares, tucking the edges underneath of the brie cheese. Trim the corners if needed to avoid tucking too much pastry underneath. You want complete enclosure, but without too much overlap. Brush the top with melted butter to make the pastry brown in the oven. Bake in the preheated oven until the phyllo has turned golden brown and the brie cheese is very soft, about 20 minutes. Serve warm.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 1 baked brie

Calories: 48.1
Fat: 3.6 g
Saturated fat: 2.2 g
Carbohydrates: 1.8 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 2.1 g
Cholesterol: 11.5 mg
Sodium: 75 mg
Butterflies, Ladybird and Dragonfly Cupcakes/Fairycakes


Ingredients:
self-raising flour, caster sugar, butter, eggs, milk, butter, icing sugar, hot water, vanilla essence, chocolate chips

Directions:
FOR THE CUPCAKES:
Preheat oven to 150 deg celcius.
Sieve flour then add the rest of the ingredients.
Bind the mixture on slow speed, then faster for 1 minute(until it looks creamy].
Spoon into cupcake papers in fairycake sized trays.
Bake for about 15 minutes.
FOR THE ICING:
Mix the ingredients - except the colouring - in a bowl on low speed, then increase speed until light and fluffy.
Divide mix approximately into 3 bowls.
Add a few drops of colouring to each bowl, one bowl for each colour, and mix each bowl of icing well with a spoon.
FOR THE BUTTERFLIES:
Ice each fairycake with the yellow icing.
Break a chocolate stick into the right length for it's body and place.
Pipe the outline of the wings.
Fill wings with hundreds and thousands.
Add a chocolate-covered raisin for each head.
Pipe on white eyes with black pupils.
FOR THE LADYBIRDS:
Ice each fairycake with the red icing.
Place a chocolate-covered raisin for each head.
Pipe on white eyes with black pupils.
Pipe wing shape with black icing.
Place chocolate chips for the spots.
FOR THE DRAGONFLIES:
Ice each cake with the blue icing.
Place a long piece of chocolate stick for the body.
Place a chocolate-covered raisin for the head.
Pipe on white eyes with black pupils.
Pipe on white wings.
Pan Fried Coconut Flat Bread


Ingredients:
coconut oil, egg, salt, baking powder, milk, blueberries

Directions:
Melt the oil.
Beat in the egg.
Combine flour salt and baking powder and add to egg mixture.
Stir well and gradually add enough milk to smooth out the lumps into thick batter  ( sometimes it may take a little more milk because of the size of your egg].
Combine berries.
In a heated greased pan, put the batter in and arrange to a flat round or square. If you need it for sandwiches, divide the dough and do two breads.
When the edges are a bit dry and brown, and bubbles show up in the center, flip and cook to desired brownish color.
Best Beef Enchiladas
Category: world-cuisine
By country_cooker

These enchiladas are absolutely amazing! Truly a recipe your family will love.

Ingredients:
2 pounds ground beef
¼  onion, finely chopped
1 cup shredded Cheddar cheese
½ cup sour cream
1 tablespoon dried parsley
1 tablespoon taco seasoning
1 teaspoon dried oregano
½ teaspoon ground black pepper
2 ½ cups enchilada sauce
1 ½ teaspoons chili powder
1 clove garlic, minced
½ teaspoon salt
8  flour tortillas
1 (15 ounce) can black beans, rinsed and drained
1 (4 ounce) can sliced black olives, drained
¼ cup shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir 1 cup Cheddar cheese, sour cream, parsley,  , oregano, and black pepper into the ground beef until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes. Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top. Sprinkle tortillas with 1/4 cup Cheddar cheese. Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 8 servings

Calories: 583.2
Fat: 29.2 g
Saturated fat: 12.2 g
Carbohydrates: 46.1 g
Sugars: 1.2 g
Dietary fiber: 7.1 g
Protein: 33 g
Cholesterol: 93.7 mg
Sodium: 1216.3 mg
Toddler-Friendly Pumpkin Pasta


Ingredients:
spiral shaped pasta, pumpkin puree, low sodium chicken broth, nonfat milk, margarine, onion powder, ground black pepper, salt, ground cloves, ground nutmeg, ground cinnamon, ground ginger, parmesan cheese

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil.
Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
Heat the pumpkin puree, chicken broth, milk, margarine, onion powder, black pepper, salt, cloves, nutmeg, cinnamon, and ginger in a large skillet over low heat until heated through, about 5 minutes. Stir in the drained pasta, and toss with the Parmesan cheese. Serve ASAP!
Rhubarb Meringue Pie


Ingredients:
rhubarb, sugar, flour, sugar, milk, sugar

Directions:
Line 9" pie pan with pastry crust. Use a pie crust shield of foil to protect the crust.
Put rhubarb in pie pan.
Mix 2/3 Cup sugar with flour and sprinkle over rhubarb.
Bake at 400 degrees for 30 minutes, till half done.
Meanwhile, separate eggs, reserving whites in a mixing bowl.
Beat yolks with 2 tablespoons sugar till light colored, then add milk.
Pour this over the half done custard, and continue to bake, lowering temperature to 375 degrees, about 30 more minutes.
Watch closely-custard is done when a knife inserted in the middle comes out clean.
Meanwhile, beat egg whites till stiff peaks form, adding 2 tablespoons sugar gradually near the end.
Spread meringue over the custard.
Return to 375 degree oven till meringue is a delicate brown, 5-7 minutes.
Best served cold.
Keep refrigerated.
Macaroni Salad for a Crowd
Category: salad
By Crissy Soares

Basic and super easy macaroni salad that I make for family gatherings. I make mine with dill relish but you could change it if you prefer the sweet. Looks good and tastes even better the next day. The more you make it, the quicker you will get. Can be served right away, or make it ahead of time and keep it in the fridge.

Ingredients:
1 (16 ounce) package uncooked macaroni
8  hard-cooked eggs, grated
1 (6 ounce) can black olives, drained and chopped
1 medium red onion, finely chopped
1 (10 ounce) jar dill pickle relish, partially drained
1 tablespoon prepared yellow mustard, or to taste
½ cup mayonnaise, or as needed
salt and black pepper to taste
4  hard-cooked eggs, sliced
paprika to taste

Directions:
Bring a large pot of lightly salted water to a boil. Place macaroni in the pot, cook for 8 to 10 minutes, until al dente, and drain. In a large bowl, toss the cooked pasta, grated eggs, olives, onion, and relish with some of the liquid. Mix in mustard and mayonnaise, increasing the amount of mayonnaise as desired. Season with salt and pepper. Top with sliced eggs, and sprinkle with paprika to serve.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 8 servings

Calories: 472.1
Fat: 22.6 g
Saturated fat: 4.7 g
Carbohydrates: 48.2 g
Sugars: 2.9 g
Dietary fiber: 3.9 g
Protein: 18.3 g
Cholesterol: 323.2 mg
Sodium: 691.3 mg
Grilled  Burgers With Horseradish and Cheese


Ingredients:
yellow onion, havarti cheese, cheese, catsup, mayonnaise, mustard, bacon, lettuce, tomatoes, onion

Directions:
Put the beef in a large bowl and fold in the horseradish and onions; season to taste with salt and pepper.
Form into 8 burgers, cover and chill while preparing grill.
Grill burgers for 8 minutes per side for medium or 7 minutes for rare.
When burgers are almost ready place cheese on top of each and cover the grill for 1 minute to melt the cheese.
Remove the burger to a serving plate and toast the buns if desired.
Serve the burgers with your favorite condiment and garnishes.
Dragon Sized Fortune Cookies


Ingredients:
flour, cornstarch, sugar, salt, water, vanilla

Directions:
Write 3 fortunes on 1" x 3" pieces of paper.
You can use wise or funny sayings, puns --  personalized for the intended recipients.
Place fortunes and 2 pot holders near the oven so they'll be handy when needed.
Preheat oven to 300 F.
In a bowl, combine the flour, cornstarch, sugar and salt.
Blend in the vegetable oil.
Add the egg whites, water and vanilla.
Stir until smooth.
Bake cookies 1 at a time. (IMPORTANT].
Drop 1/3 cup of batter on a greased cookie sheet.
Spread evenly into a 10" circle.
Bake in oven until cookie turns a light golden brown (about 13 to 15 minutes].
Immediately place a fortune in the centre of the hot, pliable cookie.
Using the pot holders to protect your hands, bring two opposite ends of the cookie together, grasp the ends of the folded cookie and gently pull together to crease.
Hold the folded cookie for 1 minute to maintain its shape as it cools and becomes crisp.
Please Note: The oven temperature is extremely important. If the temperature raises above 300 F, the edges of the cookie will become overly brown and will crack when you try to fold it.
When the cookies have cooled completely, store in an airtight container.
Southern Comfort Baked Chicken Breasts


Ingredients:
chicken breasts, light olive oil, garlic cloves, red pepper flakes, brown sugar, sage, rosemary, thyme, flour, sea salt

Directions:
Preheat oven to 350 degrees F.
In deep, nonstick pan, heat olive oil over medium-high.
Brown chicken pieces ( both sides ]in hot oil.
Place chicken breasts in 9 x 9 inch glass baking dish.
Saute garlic in pan until slighly browned.
Add pepper, brown sugar, sage, rosemary, thyme and flour to pan and mix/cook  for 1 minute over medium.
Add Southern Comfort and mix well.
Cook over medium heat for 4-5 minutes.
Rub salt onto chicken breasts.
Pour sauce over chicken.
Cover dish tightly with aluminum foil.
Bake in oven for 1 hour.
Remove from oven and let dish sit ( keep covered] for 10 minutes minimum.
Remove cover and slice chicken off bone onto serving deep dish.
Spoon sauce over chicken and serve over rice.
Hasselback Potatoes


Ingredients:
potatoes, butter, romano cheese

Directions:
"Heat oven to 425 degrees.  Peel the potatoes and keep them in water to prevent browning.  Place potatoes into a large cooking spoon.  Using a sharp knife, make slices across the potato 1/4 apart.  Cut down to the lip of the spoon leaving the potato intact at the bottom.  Place the potato in the water while you cut the other potatoes. Place the potatoes in a shallow pan and drizzle with half the butter.  Bake for about 35 minutes.  Remove from oven and sprinkle with the remaining butter, cheese and bread crumbs.  Bake for about 20 more minutes or until brown."
Pico de Gallo with Cabbage  (Mexican Coleslaw)
Category: salad
By mommy

It took a while to get this perfected so it tastes just like our favorite Mexican restaurant. This is a great change up to the ordinary chips and salsa. It goes great with chips or as a quesadilla topping. It's different from your typical Mexican fare, but it is fantastic. This is a pretty forgiving recipe and you can adjust ingredients to your liking. You can add more cilantro, onion or jalapeno depending on your tastes. You can eat this right away but it is best after you have given the flavors an hour or two to blend. For those that don't like it too hot, La Costena® brand makes a great pickled jalapeno that has lots of flavor and not too much heat.

Ingredients:
1 head cabbage, shredded
5  Roma (plum) tomatoes, diced
¼  red onion, diced, or more to taste
¼ cup pickled jalapeno slices, diced and juice reserved
¼ cup chopped fresh cilantro, or to taste
7 tablespoons lime juice
3 tablespoons red wine vinegar
¼ teaspoon chili powder
¼ teaspoon ground black pepper
¼ teaspoon salt
⅛ teaspoon cayenne pepper, or more to taste

Directions:
Combine cabbage, tomatoes, red onion, jalapeno slices, 2 tablespoons juice from jalapenos, cilantro, lime juice, vinegar, chili powder, black pepper, salt, and cayenne pepper in a bowl; refrigerate for flavors to blend, 1 to 2 hours.

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

Calories: 41.8
Fat: 0.2 g
Saturated fat: 0.1 g
Carbohydrates: 9.8 g
Sugars: 5 g
Dietary fiber: 3.6 g
Protein: 1.9 g
Sodium: 139.3 mg
Super Peanut Butter Cookies


Ingredients:
margarine, sugar, creamy peanut butter, eggs, flour, pure vanilla extract, baking soda, salt

Directions:
Preheat oven to 350degrees.Cream the butter, sugar and peanut butter with a mixer.
Beat in the eggs and vanilla.
Add the flour,baking soda and salt and chips and mix well until combined.
Using a 1/4 cup of batter for each cookie, rolling into a ball and place on greased cookie sheets.
Using a dinner fork, press each ball in first one direction and then clockwise.
Bake at 350 degrees 12-15minutes(until light brown].
Cool completely.
Christmas Eve Tortiere (Joan's Pork Pie)


Ingredients:
ground pork, onion, garlic clove, ground cloves, ground mace, ground sage, ground black pepper, potatoes

Directions:
Boil and mash the potatoes.
Combine pork, onion, garlic, mace, sage, clove, pepper and brown meat.
Add stock and simmer until most of liquid absorbed.
Add additional salt and pepper to meat mixture to taste.
Combine potato and meat mixture and let cool.
Preheat oven to 375 degrees.
Fill pie crust and add second crust to cover. Crimp edges and use any leftover crust for holiday decorations.
Slit top crust to let out steam.
Bake 60 minutes at 375 degrees.
Masala Chai Tea


Ingredients:
whole cloves, cardamom pods, cinnamon stick, water, gingerroot, black peppercorns, milk, sugar, black tea

Directions:
With mortar and pestle, crush the cloves, cardamom pods and cinnamon.
Place crushed spices in a small saucepan with the water, ginger and peppercorns and bring to a boil. Remove the pan from the heat, cover and let steep for 5 minutes.
Add the milk and sugar to the pan and bring to a boil. Remove from the heat and add the tea. Let the tea steep, covered, for 3 minutes.
To serve, strain chai into a warmed teapot or cups.
Amaretto Slush


Ingredients:
"Amaretto"

Directions:
Mix all well and freeze, stirring after 2-3 hours., Stir again later., To serve, just pull out of the freezer, stir it up and scoop it into a glass.
All-American Chips and Dip
Category: appetizers-and-snacks
By Suzabell

This fun spin on chips and dip is perfect for any Memorial Day, Labor Day, or Fourth of July celebration.

Ingredients:
1 (16 ounce) container light sour cream
1 (1 ounce) package ranch dressing mix
1  red bell pepper, top and seeds removed
1 (12 ounce) package blue corn tortilla chips

Directions:
Mix together the sour cream and ranch dressing mix in a bowl. Spoon the mixture into the bell pepper. Place the pepper in the center of a white serving platter. Arrange the tortilla chips around the pepper.

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

Calories: 247.1
Fat: 9.6 g
Saturated fat: 4.2 g
Carbohydrates: 36.7 g
Sugars: 0.7 g
Dietary fiber: 3.2 g
Protein: 6.1 g
Cholesterol: 21.8 mg
Sodium: 469.8 mg
Texas Beef & Rice Hash


Ingredients:
ground beef, onion, green bell pepper, olive oil, dark red kidney beans, water, diced tomatoes, chili powder, salt, ground black pepper

Directions:
Brown beef, onion, and bell pepper in 1 Tbsp oil.
Add beans, rice, water, tomatoes, chili powder, salt and pepper.  Stir.
Cover and simmer over low heat 30 minutes until rice is done.  Stirring occasionally.
Turn off heat, and let rest covered 5 to 10 minutes to thicken.  Serve with a great corn bread and a salad for a complete meal.  Parmesan or American cheese slices on top make this really great.
Blueberry Toasts With Lemon Ricotta


Ingredients:
French baguette, ricotta cheese, lemon juice, blueberries, lemon zest

Directions:
Heat oven to 375 degrees.
Cut baguette into slices. Place in a single layer on a baking sheet. Bake about 10 minutes until light brown and toasted.
Mix lemon juice and ricotta together in a bowl. Spread ricotta over each toast and top with blueberries, almonds and a sprinkle of lemon zest.
Healthier Best Brownies
Category: desserts
By MakeItHealthy

With so much chocolate flavor in the brownies and in the frosting, you'd never guess this version is actually healthier than the average brownie!

Ingredients:
¼ cup butter
½ cup white sugar
2  eggs
⅓ cup applesauce
1 teaspoon vanilla extract
⅓ cup unsweetened cocoa powder
⅓ cup white whole wheat flour
¼ teaspoon salt
¼ teaspoon baking powder
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
½ cup confectioners' sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan. Melt 1/4 cup butter in a large saucepan over low heat. Remove from heat and stir in white sugar, eggs, applesauce, and 1 teaspoon vanilla extract. Beat in 1/3 cup cocoa powder, flour, salt, and baking powder. Spread into prepared pan. Bake in preheated oven until brownies are just set in the center, 20 to 25 minutes. Combine 3 tablespoons butter, 2 tablespoons cocoa powder, honey, 1 teaspoon vanilla extract, and confectioner's sugar in a bowl; beat until smooth. Frost brownies while they are still warm.

Prep time: 25 mins
Cook time: 25 mins
Total time: 1 hr 20 mins
Yields: 16 brownies

Calories: 114.9
Fat: 6.1 g
Saturated fat: 3.6 g
Carbohydrates: 15.1 g
Sugars: 11.7 g
Dietary fiber: 1.3 g
Protein: 1.7 g
Cholesterol: 36.6 mg
Sodium: 89.4 mg
Lori's Famous Crab Cakes
Category: appetizers-and-snacks
By SLJ6

These crab cakes are just the best. I make these often at home, and I make a smaller appetizer size for parties. They are always a hit. They are easy and delicious. I won't eat crab cakes out anymore! Serve with fresh squeezed lemon and tartar sauce!

Ingredients:
⅓ cup dry bread crumbs
¼  green bell pepper, seeded and diced
¼  red bell pepper, seeded and diced
2  green onions, thinly sliced
4 sprigs fresh parsley, chopped
½ teaspoon hot pepper sauce
1  egg white
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
½ teaspoon Worcestershire sauce
2 teaspoons Dijon mustard
¼ teaspoon Old Bay TM seasoning
¼ teaspoon dry mustard
¼ teaspoon onion powder
3 (6 ounce) cans crabmeat, drained and flaked
½ cup dry bread crumbs
1 cup canola oil for frying

Directions:
In a bowl, toss together the 1/3 cup bread crumbs, green bell pepper, red bell pepper, green onions, and parsley. Mix in the egg white, mayonnaise, lemon juice, Worcestershire sauce, and Dijon mustard. Season with   seasoning, dry mustard, and onion powder. Fold crabmeat into the mixture. Form into 6 large cakes. Coat in the remaining 1/2 cup bread crumbs. Heat the oil in a large, heavy skillet. Fry the cakes 5 minutes on each side, or until evenly brown. Drain on paper towels.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 6 crab cakes

Calories: 225.3
Fat: 9.4 g
Saturated fat: 1.4 g
Carbohydrates: 13.8 g
Sugars: 1.8 g
Dietary fiber: 1.6 g
Protein: 20.7 g
Cholesterol: 76.5 mg
Sodium: 508 mg