xiaoxl/recipe_data huggingface dataset:
Spicy Chimi Chicken Burrito


Ingredients:
olive oil, boneless chicken breasts, chicken broth, green onions, green pepper, ground cumin, paprika, chili powder, cayenne pepper, pepper, tomatoes, tortillas, unsalted butter, flour, fat free sour cream, chicken broth, garlic powder

Directions:
Brown chicken in small amounts for flavor., Put chicken in slow cooker., Add some of the chicken broth to pan to loosen the browned leftover in pan., Add onions and green pepper until vegetables are tender., Add tomato and remaining chicken broth., Put all in slow cooker with chicken., Cook in slow cooker for 4-5 hours until chicken pulls apart and is tender., Shred with a fork., Fill tortilla shells with chicken and wrap. Place on parchment paper., Give a quick brush with butter.  Bake at 350 for 30 minutes., Jalapeno Sauce:, Melt butter in pan., Add in flour stirring quickly., Allow to brown a bit and add chicken broth., Add half of the sour cream, jalapenos and garlic powder., Simmer and let thicken., Remove from heat and add remaining sour cream.
Easy-Made German Quark
Category: world-cuisine
By FrankW

This is a German product that can be thought of as a cross between cream cheese and yogurt. It's a primary ingredient for German cheesecake.

Ingredients:
½ gallon whole-milk buttermilk
1 cup heavy whipping cream

Directions:
Preheat oven to 200 degrees F (95 degrees C). Line a colander with cheese cloth and place over a large pot in the sink. Gently mix buttermilk and cream together in a 2-quart ceramic casserole dish. Cook in the preheated oven for 2 hours and 15 minutes. Pour buttermilk mixture into the prepared colander; drain for 45 to 60 minutes. Transfer drained cheese to a bowl and beat with an electric hand mixer until smooth and creamy. Store in the refrigerator.

Prep time: 10 mins
Cook time: 2 hrs 15 mins
Total time: 3 hrs 10 mins
Yields: 28 servings

Calories: 90.9
Fat: 5.5 g
Saturated fat: 3.3 g
Carbohydrates: 3.7 g
Protein: 2.4 g
Cholesterol: 19.4 mg
Sodium: 76.7 mg
The Strawberry Smoothie


Ingredients:
strawberry, vanilla extract, lemon, yogurt, milk, sugar

Directions:
Put all ingredients in mixer., Blend!, Pour in cup and enjoy :].
Low Fat Mandarin Chicken Salad


Ingredients:
chicken breast halves, romaine lettuce, carrots, sesame seeds, canned mandarin oranges, red cabbage, light mayonnaise, rice vinegar, Splenda sugar substitute, soy sauce, garlic powder

Directions:
Place chicken breasts in pot of boiling water; reduce heat, cover pot and simmer 20 to 25 minutes, or until chicken is tender and no longer pink. Once it's thoroughly cooked, remove chicken from pot, cool meat and then dice into bite-sized pieces.
Combine all dressing ingredients in medium bowl and mix well with electric mixer until blended. Chill dressing before serving.
While dressing chills, combine all salad ingredients in large bowl. Toss dressing into salad or serve dressing on side.
Cream Cheese Pumpkin Roll
Category: fruits-and-vegetables
By Junia Sonier

This is great for a Halloween or Thanksgiving dessert.

Ingredients:
3  eggs
1 cup white sugar
⅔ cup pumpkin puree
¾ cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
¼ cup butter, softened
1 tablespoon pumpkin puree
1 teaspoon vanilla extract

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jelly roll pan and line with wax paper. Beat eggs and white sugar in a large bowl until well blended; stir in 2/3 cup pumpkin puree. Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in another bowl; stir into egg mixture until just blended. Pour mixture into prepared jelly roll pan. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes, then turn cake out onto a clean towel. Remove and discard wax paper. Roll cake up into the towel, starting with the short end. Cool. Beat cream cheese, confectioners' sugar, butter, 1 tablespoon pumpkin puree, and vanilla extract in another bowl until smooth. Spread a large sheet of plastic wrap on a work surface. Place and unroll cake over plastic and spread with prepared filling. Re-roll cake and wrap with plastic. Refrigerate, seam-side down, until chilled, about 2 hours.

Prep time: 25 mins
Cook time: 15 mins
Total time: 2 hrs 50 mins
Yields: 1 roll

Calories: 308.1
Fat: 14.1 g
Saturated fat: 8.4 g
Carbohydrates: 41.9 g
Sugars: 32.6 g
Dietary fiber: 1 g
Protein: 4.8 g
Cholesterol: 92.6 mg
Sodium: 324.9 mg
Family Favorite Kraut Burgers


Ingredients:
onion, head of cabbage, lean ground beef, colby-monterey jack cheese, salt, pepper, garlic powder

Directions:
Place all rolls out on cookie sheets. Spray syran wrap with cooking spray and cover snuggly (so dough does not dry out. Leave out to rise over night.
Preheat oven to 350 degrees.
In Large skillet brown ground beef and sausage together.  When fully cooked drain off any excess oil in skillet. Season meat with salt,pepper and garlic powder. Add onions and half of the cabbage. Cover and let simmer.
While meat is cooking clean a large surface area and dust lightly with flour. Roll out each roll to about 6" to 7" round circle.
I do one cookie sheet at a time.
Remove meat mixture from skillet and put it in a large bowl.
Add the remaining cabbage to meat and stir well.(You can adjust the amount of cabbage you put in at this time if wanted or needed.]. The heat from the meat will steam the remaining cabbage.  Add Cheese to mixture. Stir well.
Place approximately 1/2 to 3/4 cup of mixture on top of one rolled out roll (dough] and cover with second roll. Pinch edges tightly all around the roll and tuck under roll. Place each roll on cookie sheet and bake in preheated oven for approximately 20 minutes or until golden brown.
My family eats these with honey mustard and spicy mustard.
Gluten-Free Hamantaschen - Sugar-Free [ Purim Cookies ]


Ingredients:
margarine, butter, egg, lemon juice, lemon zest, vanilla, xanthan gum, cornstarch, potato starch, egg

Directions:
With an electric hand mixer, or in the bowl of a standing mixer, cream the butter or margarine with the agave nectar. Add the unbeaten egg, lemon juice, lemon zest and vanilla and continue combining. In a separate bowl, combine all dry ingredients.
Slowly add the dry mixture into the liquid mixture. Mix until combined into a cohesive ball of dough. Refrigerate for 2 hours or overnight.
Line two cookie sheets with parchment paper. Flour a counter or other surface thoroughly. Remove dough from refrigerator and immediately roll into a ball and roll the ball in flour before placing it on the floured counter. Roll out until 1/4" to 1/8" thickness. Using a juice glass or biscuit cutter, cut into 3-4" circles. Immediately move dough circles to parchment-lined cookie sheets. If the dough begins to stick to the counter, use a pastry scraper to gently transfer the disks of dough.
Place approximately 1 teaspoon of filling (apricot preserves, lekvar, poppyseed filling, raspberry jam, etc] in the center of each circle. Using a pastry brush, apply well-beaten egg to the perimeter of each dough circle and immediately fold 3 sides of circle together so that the cookie becomes a triangle, and pinch corners to seal. Seal completely and firmly, using beaten egg so they do not come apart in baking. If you have trouble sealing the corners, try folding them over a bit. The final cookie should look like a triangle with the filling showing through only at the center.
Use the remaining beaten egg to lightly brush the top of each pastry.
Bake at 350 F for 12-15 minutes or until lightly golden on top but not overly browned on the bottom (lift one cookie up after 12 minutes to make sure the bottom hasn't become dark brown]. Let cool slightly before serving or transferring to cooling rack.
Broad Beans With Pangrattato


Ingredients:
broad bean, broad bean, olive oil, lemon zest, garlic clove, parmesan cheese

Directions:
Cook the beans in boiling salted water until just tender.  Drain, plunge into cold water to stop the cooking.  Drain again.  Remove and discard outer shell from beans.
To make the pangrattato:
Heat 1 tablespoon of olive oil in a skillet over medium heat, add bread crumbs and cook, stirring occasionally, until breadcrumbs are golden.
Add lemon zest and garlic and stir to combine.
Remove from heat and set aside.
Wipe skillet clean.
Heat the remaining olive oil in the skillet over medium heat, add the beans and toss until warmed through.
Season with salt and pepper and place in a serving bowl.
Sprinkle with Parmesan and the pangrattato.
Caramel Nut Grapes


Ingredients:
grapes, Caramel in a Can, peanuts

Directions:
Wash and dry the grapes., Dip each into the caramel with a twist and then into the nuts., I serve them on a toothpick., Enjoy!
Tomato Salad


Ingredients:
olive oil, white wine vinegar, shallot, salt, pepper, tomatoes, corn kernel, basil leaves

Directions:
In a small cup or bowl combine dressing ingredients (olive oil - pepper]. Let stand for 15 minutes while preparing salad.
Prepare tomatoes by coring large tomatoes and halving and then slice them thinly. Halve the cherry tomatoes.
Arrange tomatoes on a platter arranging them so that different colors of the tomatoes are arranged attractively and then adding the cherry tomatoes on top.
Sprinkle with corn.
Tear basil into small pieces and then scatter them over all.
Spoon dressing over top and serve.
Frosting for Gingerbread Cookies


Ingredients:
sugar, butter, lemon juice, water, milk

Directions:
Mix sugar, butter and lemon juice., If too thick add a little milk or water., If too thin, add more powdered sugar!, Can divide into portions and tint.
Turkey Balls & Pepper Sauce


Ingredients:
ground turkey, onion, apple, egg, thyme, flour, shallots, tomato puree, basil

Directions:
For red pepper sauce: heat the oil in a frying pan over medium-high heat, add the shallots and red peppers, and saute until soft.
Stir in remaining sauce ingredients and bring to a boil.
Simmer mixture for 15-20 minutes. Cool slightly then transfer to your blender and blend until smooth.
For the meatballs: Preheat oven to 350. Mix together all ingredients for the meatballs, seasoning to taste.
Form the mixture into about 24 walnut sized balls.
Spread the flour onto a plate and coat the meatballs.
Heat the oil in a large pan, add the meatballs, and saute until they are golden all over.
Transfer meatballs to a casserole and pour pepper sauce on top. (If looking for more sauce, like me, pour warm sauce on after baking instead of before. Add some chicken stock to the pan so balls wont dry out.] Bake in preheated oven 20 minutes or until the meatballs are cooked through. Enjoy!
Jim's Pineapple Cheese Pie
Category: desserts
By James R. Bray Sr.

This no-bake pie tastes like a pineapple cheese cake.  You can use any ready-to-serve pie crust in this recipe.

Ingredients:
1 (9 inch) pie crust, baked
1 (20 ounce) can crushed pineapple with juice
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package pineapple Jell-O®
1 (12 ounce) container whipped cream cheese

Directions:
Drain juice from pineapple. Set the fruit aside.  Dissolve the gelatin in the pineapple juice, and microwave for 1 minute. Mix whipped topping and cream cheese until smooth.  Mix pineapple into creamed cheese mixture.  Stir in gelatin, and mix thoroughly.  Pour into pie shell, and refrigerate for 4 to 5 hours.

Yields: 1 - 9 inch pie

Calories: 408.4
Fat: 24.3 g
Saturated fat: 14.8 g
Carbohydrates: 45.4 g
Sugars: 37.4 g
Dietary fiber: 0.7 g
Protein: 5.2 g
Cholesterol: 40 mg
Sodium: 366 mg
Hoisin Dipping Sauce


Ingredients:
hoisin sauce, ketchup, honey, soy sauce

Directions:
In small saucepan, combine all ingredients; mix well.
Cook over medium-low heat until thoroughly heated.  Serve warm.
Lisa's White Chocolate Strawberry Mousse Cake


Ingredients:
cake flour, sugar, baking powder, salt, shortening, milk, vanilla, white chocolate, white chocolate, fresh strawberries, heavy whipping cream, white chocolate, all-purpose flour, milk, butter, powdered sugar, vanilla, fresh strawberries, white chocolate

Directions:
For the Cake: Preheat oven to 350°F.
Grease and flour 2 round 8" pans.
Beat flour, sugar, baking powder, salt, shortening, milk and vanilla in a large mixing bowl on low speed, scraping the bowl occasionally, for about 30 seconds.
Then, beat on high speed for about 2 minutes.
Add egg whites; beat on high speed 2 minutes longer.
Fold in white chocolate.
Pour into pans.
Bake until wooden pick inserted in the center comes out clean- 30 to 35 minutes.
Allow cakes to cool completely, and then carefully slice each in half, lengthwise.
For the Mousse (I recommend making the night before]: Melt the chocolate in the top of a double boiler.  Set aside.
Puree fresh strawberries.
Place the berries in a small saucepan, add the preserves, and cook over medium heat (stirring constantly] until thickened, or just before boiling.
Remove from heat, and allow to cool slightly.
Fold into melted chocolate.
Allow the strawberry chocolate mixture to cool until tepid.
Then gently fold in whipped cream, followed by gently folding in egg whites.
Cover and refrigerate 8 hours.
For the Icing: In a medium saucepan, combine melted chocolate and flour.
Blend in milk, and cook over medium heat, stirring constantly, until thick (about the consistency of melted chocolate alone].
Cool completely.
In a large mixing bowl, cream together sugar, butter and vanilla.
Beat until light and fluffy.
Gradually add completely cooled chocolate mixture.
Beat until well blended, but DO NOT over beat, or it will become runny.
To Assemble Cake: Spread set mousse between layers of cake (there will be three layers of mousse].
Make sure not to have any mousse leaking out of the sides, or it will make icing the cake difficult.
After the mousse is between the layers, put the cake in the freezer.
In the meantime, melt the 3 ounces of chocolate.
Arrange the thinly sliced strawberries on a pan that has been covered with saran wrap.
Drizzle the chocolate in thin ribbons, in all directions over the strawberries, until they are nicely covered (but not completely].
Take the cake out of the freezer, and place the pan of strawberries in the freezer.
Ice the cake generously with the white chocolate icing using a spatula, so it forms soft peaks all over the cake.
Once the cake is completely iced, take the strawberries out of the freezer.
Arrange them around the perimeter of the top of the cake, points inward, and around the bottom of the cake, points upward.
Use five strawberries to form a "flower" in the middle of the cake, if desired.
Strawberry  Jam With Bay Leaves


Ingredients:
strawberries, bay leaves, lime juice, lime peel

Directions:
Hull and clean strawberries, then weight them. Mash half of the strawberries and cut the other half into small pieces.
Put them in a suited pot. Add super gelling sugar and bay leaves and let stand for two hours.
After two hours bring mixture to a boil over medium high heat stirring all the time.
Let cook for 4 minutes, stirring constantly. Then remove from heat and remove the bay leaves.
Add grated lime peel and juice and mix.
Fill into prepared 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 "Dr. Oetker's Super Gelling Sugar 3:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "3:1" super gelling sugar already contains pectin and you only need 1/3 of sugar. If you can't get it, you could also use Dr. Oetker's 2:1 super gelling sugar.
NOTE on "Custom Yield": this is always a guess. It depends mainly how much water evaporates during cooking. Sometimes I get more glasses, sometimes less. Have enough preserving jars at hand.
Grilled Chicken Satays With Peanut Sauce


Ingredients:
soy sauce, fish sauce, ginger, garlic, ground coriander, red pepper flakes, boneless skinless chicken breasts, peanuts, cilantro

Directions:
In a medium bowl, combine the soy, oil, fish sauce, ginger, garlic, coriander, and pepper flakes.  Add the chicken and toss to coat.  Let marinate in the refrigerator for 2 hours, turning occasionally.
Preheat the grill to medium high (or preheat the broiler].
Remove the chicken from the marinade and thread 1 strip of chicken down the middle of each skewer.
In batches, cook the satays on the grill (or on a broiler pan under the broiler] until the chicken is cooked through and the meat is browned, 2 to 3 minutes per side, watching carefully and turning so the meat does not burn.
To serve, arrange the skewers on a platter and lightly drizzle with the peanut sauce and chopped peanuts.  Serve additional sauce in a bowl on the side for dipping.  Garnish with cilantro sprigs and serve hot or at room temperature.
Stuffed Ham Slices


Ingredients:
unsalted butter, onion, celery, green pepper, whole kernel corn, poultry seasoning, cooked ham, honey, thyme

Directions:
Preheat oven to 350 degrees.
Melt butter in medium sized saute pan.
Saute onion, celery, and green pepper in butter until vegetables are tender;  remove from the heat.
Stir in bread crumbs, corn, and poultry seasoning.
Place half the ham slices in a greased 13X9" baking dish;  spread stuffing over ham.
Top with remaining ham.
Bake, uncovered, at 350 degrees for 10 to 20 minutes, until everything is hot.
Brush top slices with honey and thyme if you like;  return to the oven for 5 to 10 minutes or until heated through.
Deluxe Baked Marshmallow Peanut Butter Rice Krispies Squares Bar


Ingredients:
butter, white sugar, eggs, vanilla, all-purpose flour, baking powder, salt, cocoa powder, walnuts, mini marshmallows, butter, peanut butter

Directions:
Set oven to 350°F.
Grease a jelly roll pan.
In a mixing bowl, cream 3/4 cup butter and sugar for about 3-4 minutes.
Add in eggs and vanilla; beat for another 2 minutes.
In a bowl sift together flour, baking powder, salt and cocoa; add to the creamed mixture; stir until well combined.
Add/mix in nuts (if using].
Spread in a greased jelly roll pan.
Bake for 15-18 minutes.
Remove from oven, and sprinkle marshmallows evenly over the cake; return to oven for 2-3 minutes.
Using a knife dipped in water, spread the hot marshmallows evenly over the cake; cool.
For the topping: combine chocolate chips, 3 tablespoons butter and peanut butter in a small saucepan or in the microwave.
Cook over low heat, stirring constantly until well blended and smooth.
Remove from heat, stir in the rice cereal.
Dollop mixture over the bars (don't worry about completely covering the marshmallows].
Chill and cut into squares.
Pesto Chicken Paninis


Ingredients:
chicken breasts, basil pesto, fresh mozzarella cheese, ghee, butter, tomato sauce

Directions:
Halve the rolls.
Pat the chicken dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one], heat the ghee on medium-high until melted. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.
While the chicken cooks, in a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the tomato sauce (carefully, as the liquid may splatter] and Italian seasoning. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
Assemble the paninis using the halved rolls, pesto, cooked chicken, mozzarella (tearing into small pieces before adding], and the pecorino; season with salt and pepper. Wipe out the pan used to cook the chicken. In the same pan, heat a drizzle of olive oil on medium until hot. Add the paninis. Place a heavy-bottomed pot (or pan] on top and press down. Cook, occasionally pressing down on the pot, 4 to 5 minutes per side, or until the cheese is melted and the bread is lightly browned (if the pan seems dry, add a drizzle of olive oil before flipping]. Carefully transfer to a cutting board and halve on an angle.
Thai Hot and Sour Soup


Ingredients:
garlic clove, lemongrass, kaffir lime leaves, chicken breast halves, fresh mushrooms, fish sauce, lime juice, green chili pepper, fresh coriander, fresh basil

Directions:
In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until no longer pink and juices run clear.
Mix in the mushrooms. Add the fish sauce, lime juice, and green chile pepper. Continue cooking until well blended. Remove from heat, and serve warm with the coriander and basil.
Prawns (approximately 1/2 pound] may be substituted for chicken in this recipe. Cook them only until opaque. If kaffir lime leaves are not available, substitute 1 tablespoon lime zest.
Oriental Drumsticks


Ingredients:
chicken drumsticks, chicken broth, soy sauce, white sugar, green onions, garlic cloves, dried ginger

Directions:
"Combine all ingredients, except chicken, into a large covered Tupperware.  Cover and shake till combined; add chicken.  Chill 24 hours, turning often.  Discard marinade and place drumsticks onto 1 or 2 cookie sheets.  Bake in a 350 degree oven for 45 minutes, or till cooked through. Either serve immediately, or place into a crock pot and keep on low to stay warm."
Pita Bread


Ingredients:
dry yeast, water, sugar, plain flour, whole wheat flour, water, olive oil, salt

Directions:
Mix 1/2 cup lukewarm water and sugar until the sugar is dissolved. Mix the yeast into the warm sugar-water mixture. Cover and keep in a warm place for 5-10 minutes. If the yeast has not formed a creamy foam after this time, you should try again with new yeast.
In a large bowl, mix the flours, proved yeast, oil and salt. Add 1/2 cup water, and then continue adding in small amounts until dough is proper consistency. Mix well and knead to form a dough.
Put a tablespoon or so of olive oil in the bottom of the bowl and return the dough to the bowl, turning to oil it evenly. Cover the bowl and leave to rise for 45 minutes or until the dough has doubled in size.
Punch down the dough and move it to a floured surface and knead briefly. Place the dough, covered, in the refrigerator for at least 2 hours or overnight. (Note: I have found that the longer the dough is in the refrigerator the higher the chance that it becomes somewhat dry].
Bring the dough to room temperature and divide it into 8-10 balls. Flour your hands, and roll the dough on a floured surface. Roll each ball of dough into about an 8 inch circle. (Note: avoid creasing the dough during this process - they will prevent the pita from ballooning].
Heat a large pan or griddle, and place the pita on the hot griddle. Cook for 15-20 seconds before turning the bread over gently. Cook for another minute or until big bubbles appear.
Turn the bread again. Use a kitchen cloth to press on those areas where bubbles have formed to push air into the flat areas. Cook until the pita balloons. (Note: due to a number of different factors, your pitas will not always balloon. Every time I have made them, I have had a higher and higher success rate, though!].
Remove pita and repeat with the remaining dough balls.
Enjoy! Pitas are delicious warm as a side, can be made into a pita pocket sandwich, or with some tzatziki or hummus.
Italian Green Beans


Ingredients:
fresh green beans, olive oil, garlic powder, dried oregano, dried basil, parmesan cheese

Directions:
Boil green beans in water until tender. Drain well.
Place beans in serving bowl and mix in bread crumbs, olive oil, salt and pepper, garlic powder, oregano, and basil.
Toss mixture until the beans are coated.
Sprinkle with Parmesan cheese and serve.
Crock Pot Breakfast Apple Cobbler


Ingredients:
apples, honey, cinnamon, butter, granola cereal

Directions:
Place apples in slow cooker and mix in remaining ingredients.
Cover and cook on low 7 to 9 hours (overnight] or on high 2 to 3 hours.
Serve with milk.