xiaoxl/recipe_data huggingface dataset:
Chorizo- Veggie Version Included!


Ingredients:
pork, salt, red chili powder, paprika, garlic cloves, dry oregano leaves, whole cumin seeds, fresh ground black pepper, sugar, cider vinegar, wine vinegar, water

Directions:
"mix well and cook through or add to your favorite recipe. This is great mixed up with scrambled eggs!"
BBQ Chicken Tortilla Pizza
Category: appetizers-and-snacks
By SlimCookins

Little individual tortilla pizza with shredded chicken, honey BBQ sauce, onions, tomatoes, and mozzarella cheese.

Ingredients:
1 tablespoon honey barbeque sauce
1  low-carb whole wheat tortilla
1 tablespoon honey barbeque sauce
4 ounces shredded cooked chicken
¼ cup diced red onion, divided
1 tablespoon chopped fresh cilantro, divided
¼ cup low-fat finely shredded mozzarella cheese, or more to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spread 1 tablespoon barbeque sauce on tortilla. Mix 1 tablespoon barbeque sauce and chicken in a bowl until coated. Spread chicken mixture, half the red onion, and half the cilantro onto the tortilla. Sprinkle mozzarella cheese over chicken mixture. Top with remaining red onion and cilantro. Place pizza on a baking sheet. Bake in the preheated oven until tortilla is crisp and cheese is melted, 5 to 7 minutes.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 1 pizza

Calories: 324.1
Fat: 12.2 g
Saturated fat: 4.4 g
Carbohydrates: 27.1 g
Sugars: 10.3 g
Dietary fiber: 9 g
Protein: 32.9 g
Cholesterol: 74.4 mg
Sodium: 754.1 mg
Bombay Potatoes


Ingredients:
mustard seeds, ground cumin, turmeric, ground coriander, garam masala, chili powder, fresh ginger, potatoes, butter, tomatoes

Directions:
Heat the oil in a pan and fry the spices for a few minutes.
Add the butter, then the potatoes making sure they are completely coated in the spicy mixture. Cook for about 10-15 minutes, and then stir in the tomatoes and the coriander.
Simply Sensational Loaded "No-Bake" Potato Soup #5FIX


Ingredients:
bacon bits, sour cream

Directions:
In a large saucepan, combine the cheddar cheese soup and milk over medium heat. Stir frequently, until the soup is smooth.
Add one package of Simply Potatoes Diced Potatoes with Onion to the soup and mix well. Add 1/4 cup of real bacon bits and 1/2 cup of sour cream and combine thoroughly.
Allow the soup to simmer over medium-low heat until it is heated through.
Ladle the soup into serving bowls and top each with 1 tablespoon of real bacon bits and 1 tablespoon of sour cream.
Gluten-Free Tomato Cheese Loaves


Ingredients:
sugar, gluten free baking powder, dried oregano, roma tomatoes, butter, unsweetened applesauce, milk, edam cheese

Directions:
Sift the flour, sugar, powder, salt, seasoning, and oregano in a bowl, making a well in the center.
Pour chopped tomatoes, butter, applesauce, milk, and vanilla into the well; blend by hand.
Scoop batter into lightly greased mini-loaf pan.
Sprinkle grated cheese over each loaf.
Bake for 25-30 minutes in a preheated 350* oven.
Cool 5 minutes in pan, then turn out on rack to cool.
Enjoy!
Chicken With Vinegar (Mark Bittman)


Ingredients:
olive oil, chicken, scallion, red wine vinegar

Directions:
Preheat oven to 450.   Set large skillet (with steep sides to minimize spattering] over med-high heat.  Add 2 T. oil and wait a minute.  When it is good and hot, place chicken in skillet, skin side down.   Cook undisturbed for about 5 minute or until nicely browned.  (For breasts, it was only 4 minutes.]  Turn and cook for 3 minutes on the other side.  Season with salt and pepper if desired.
Place chicken in oven.  Cook for 15 to 20 minutes or untl just about done (juices run clear and there will be the barest trace of pink near bone].  Transfer chicken to an ovenproof platter.  Place in oven.  Turn off oven and leave door slightly ajar.
Pour off most of the cooking juices from skillet.  Place over med-high heat.  Add scallions.  Cook, stirring, until tender about 2 minutes.   Add vinegar.  Raise heat to high.  Cook for 1 or 2 minutes until the powerful smell has subsided somewhat.  Add 1/2 cup water.  Cook another 2 minutes, stirring until it's slightly reduced and somewhat thickened.
Return chicken and any accumulated juices to skillet.  Turn chicken in sauce.  Serve immediately.
Paul Bocuse Poulet au Vinaigre:  In step 1, brown chicken in 1 stick butter.  In step 3 add 3 T. butter to reduced vinegar sauce, stirring until it thickens.
Poulet a la Moutarde (Chicken in Dijon Mustard Sauce)
Category: world-cuisine
By Diana71

This is a fantastically easy and delicious chicken dish, basically made with onions, white wine, heavy cream and Dijon mustard. Your family will feel like they've had a meal made by an impressive French chef. Serve with rice, pasta, or crunchy French baguettes.

Ingredients:
1 tablespoon oil
1 tablespoon butter
1 pound skin-on, bone-in chicken thighs
salt and ground black pepper to taste
⅓ cup Dijon mustard
1 large onion, sliced
1 cup white wine
1 cup chicken broth
⅓ cup heavy cream
1 large bay leaf
5 sprigs fresh thyme

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Warm oil and butter in a large, ovenproof casserole or Dutch oven over medium-high heat. Season chicken thighs with salt and pepper and place into the pot, skin-side down. Brush thighs with 1/2 the mustard. Cook until skin is golden, 3 to 4 minutes, and turn thighs over. Brush with remaining mustard. Cook 3 to 4 minutes more and transfer thighs to a plate. Reduce heat to medium and add sliced onion to the casserole. Cook until nearly clear, 5 to 6 minutes. Pour in wine to deglaze. Increase heat to medium-high and bring to a boil, about 5 minutes. Keep cooking until sauce reduces slightly and no longer smells strongly of alcohol, 3 to 4 minutes more. Pour broth and heavy cream into the casserole dish. Scrape the bottom to loosen browned bits. Add bay leaf and thyme. Return chicken to the casserole dish and cover. Bake in the preheated oven until chicken is no longer pink at the bone and juices run clear, about 40 minutes.

Prep time: 5 mins
Cook time: 1 hr
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 427.9
Fat: 25.6 g
Saturated fat: 10.2 g
Carbohydrates: 18.9 g
Sugars: 2.5 g
Dietary fiber: 5.6 g
Protein: 20.8 g
Cholesterol: 100.2 mg
Sodium: 919.4 mg
Matcha Oat Milk Latte (Hot or Iced)


Ingredients:
water, brown sugar

Directions:
Measure out 2 tsp matcha powder and 1.5 oz of water at a temperature of 175F or 80°C.
Add the water and matcha into a bowl and whisk it up using a bamboo whisk.
Pour the matcha mixture into your cup. Use a spoon to get all the matcha out. Add 0.5 tsp of powdered brown sugar (or equivalent if using other preferred sweeteners]. Mix well.
Heat 8 oz of oat milk to a temperature of about 150F or 65°C Use an automatic frothing machine if you have one.
Pour the milk over the matcha mixture and stir well.
Enjoy the oat milk matcha latte hot or iced!
Saucy Apple Swirl Cake


Ingredients:
sugar, cinnamon, applesauce, eggs

Directions:
Blend the sugar and cinnamon., Preheat oven to 350 degrees., Grease a 10 inch tube pan and dust it with 1 T of the cinnamon sugar mixture., Save remainder for cake., Blend cake mix, applesauce and eggs until moistened., Then beat as directed on cake mix package., Reserve 1 1/2 cup batter., Pour remaining batter into prepared tube pan., Sprinkle batter in pan with remaining cinnamon sugar mixture., Top with reserved batter., Bake for 35-45 minutes or until cake tests done., Cool cake in pan top side up for 15 minutes., Invert on serving plate and serve.
Bob’s Philly Cheesesteak Flatbread Pizza


Ingredients:
cream cheese, roast beef, red bell pepper, green bell pepper, onion, fresh mozzarella cheese, parmesan cheese, fresh basil, honey, black pepper

Directions:
. Preheat the oven to 375*.
2. While the oven is preheating place the balsamic vinegar, honey, and black pepper into a sauce pan and turn the heat to a medium-high. Stirring frequently until reduced to a syrupy density. About half the volume.
3. Meanwhile while the Balsamic Vinegar is reducing spread the cream cheese on the flatbread. Place the roast beef slices on the cream cheese. Next spread the peppers and onions evenly over the pizza. Slice the fresh mozzarella and evenly place over the peppers and onions. Sprinkle the parmesan cheese over the mozzarella. Bake until cheese is melted, then broil until cheese browns to your liking.  Remove from oven and drizzle the balsamic reduction over pizza, slice, and serve.
Garlicky Pork and Mushroom Risotto


Ingredients:
unsalted butter, olive oil, garlic clove, onion, garlic cloves, arborio rice, water, chicken bouillon cubes, dry white wine, paprika, parmesan cheese, fresh mushrooms, parsley, pepper

Directions:
Slice the pork AGAINST the grain as thinly as possible;.
if using un-frozen pork, place it in the freezer beforehand for 30 minutes to one hour which will make this much easier (if using pre-frozen pork, simply slice it before it is completely thawed].
Heat 1 TBS of the olive oil in a heavy-bottomed soup pan (I use a non-stick one], and when it is hot, add the flattened garlic clove.
Fry the garlic till it is browned, then remove and discard.
Add the pork slices and quickly stir-fry till completely cooked through (just a few minutes]; remove and set aside.
Heat the butter and remaining olive oil in the pan.
Add the onion and minced garlic and saute just until the garlic becomes fragrant.
Add in the rice and mix well to coat the grains with the oil.
While doing this, bring the water with chicken bouillon cubes added to a boil in a large pot, then reduce to a low simmer.
Using a one-cup ladle, add enough of the simmering broth just to cover the rice, adjusting the heat under the rice so that it is at a low simmer.
As the rice absorbs this liquid, add another ladleful of the simmering broth to the rice, stirring as needed and repeatedly adding more broth just as the previous amount is absorbed by the rice (but never allowing the rice to go completely dry]; this process will take 30-45 minutes, but can't be rushed.
After the last of the bouillon is absorbed, the rice will be cooked and creamy in consistency.
Add in the cream, wine, paprika and cheese and mix well.
Add in the mushrooms, parsley and pork slices, again mixing well.
Allow to simmer an additional 2-3 minutes, to heat everything through and till the mushrooms just begin to wilt but not cook.
Add pepper if needed, then serve immediately.
Mexican Cheesecake Ole'


Ingredients:
tortilla chips, unsalted butter, garlic cloves, cream cheese, eggs, Tabasco sauce, extra-sharp cheddar cheese, green chilies, sour cream, tomatoes, bell pepper, black olives, salsa, lettuce, cheese, cilantro

Directions:
Heat oven to 325°F.
Mix by hand the tortilla chips with melted butter. Press mixture into the bottom of a lightly oiled 9 inch springform pan.
Bake for 12 - 15 minutes, set aside to cool.
Brown beef and garlic in a skillet, drain. Stir in beans to mix, add salt and pepper to taste - set aside.
With an electric hand mixer blend well the softened cream cheese, eggs, taco seasonings and Tabasco sauce. Hand stir into mixture the cheese and chilies. Spread this mixture over the cooled crust.
Spread Meat and Bean filling over that layer.
Bake 25 - 30 minutes. Remove and cool on wire rack.
Cover and refrigerate 4 hours.
Spread sour cream over top, top with garnishes and chill for 2 hours. Slice, unmold and serve.
Cherry Ice Cream


Ingredients:
cherries, soymilk, salt, cinnamon

Directions:
Wash the cherries, pit them and put in a bowl together with the sugar. Let rest for about an hour.
Purée the cherries, add the soy cream, soy milk and the remaining ingredients, mix well and place in the freezer until the mass is frozen few inches around the edge.
Take out of the freezer and stir well with a whisk.
Put it back in the freezer and repeat the process 2-3 times in shorter intervals.
Pour the ice into a storable form, or eat immediately.
German Lowenbrau (Löwenbräu) Coleslaw


Ingredients:
green cabbage, onions, green bell pepper, mayonnaise, beer, celery seed, salt, fresh ground black pepper

Directions:
Wash the cabbage under cold running water.
Remove tough outer leaves, and cut the cabbage into quarters.
To shred the cabbage, cut out the core and slice the quarters crosswise into 1/8 inch-wide strips.
Drop the cabbage into a large mixing bowl.
Add the onion and bell pepper, and mix well with a spoon.
In a small bowl, combine the mayonnaise, beer, celery seed, salt and a few grindings of black pepper.
Stir with a wire whisk until all the ingredients are blended.
Pour the mixture over the cabbage and toss together gently but thoroughly.
Taste for seasoning.
Cover the bowl with plastic wrap and refrigerate the coleslaw for about an hour before serving.
Cheryl's Sinfully Delicious Bombshell Blondies


Ingredients:
butter, granulated sugar, artificial sweetener, brown sugar, eggs, vanilla extract, all-purpose flour, whole wheat flour, baking powder, salt

Directions:
Preheat oven to 350 degrees.
Grease and flour a 9 x 13 inch pan.
Cream butter & sugars until pale brown and thick; add the eggs one at a time and then add vanilla.
Stir in chips, then add the flours, baking powder & salt.  Be careful at this point because it makes a large batch and the powdery ingredients can go everywhere!
Spread into the prepared pan.
Bake for 45 minutes.
Cut into 24 squares.
Spinach, Artichoke, & Pesto Lasagna


Ingredients:
frozen chopped spinach, part-skim ricotta cheese, soft tofu, silken tofu, basil pesto, artichoke hearts, mozzarella cheese, garlic cloves, basil, garlic powder, parsley, salt, pepper

Directions:
Preheat oven to 350°F.
Lightly coat a 9" X 13" baking dish with cooking spray (or rub with olive oil].
Thaw and only partially drain frozen spinach if using no-boil noodles. If using traditional boiled noodles, completely drain spinach.
Blend ricotta and tofu in medium mixing bowl. Season to taste with Italian Seasoning, Basil, Garlic Powder, Parsley, Salt, and Pepper and then stir in the spinach.
Spread a small amount of pesto on the bottom of the baking dish, and cover with four slightly overlapping lasagna noodles.
Spread about 1/4 of the spinach, ricotta, and tofu mixture on the noodles. Top with half the artichoke hearts and half the sliced garlic.
Add four more noodles and spread about 1/3 of the remaining pesto on them, then repeat step 6.
Sprinkle approximately 1/3 of the shredded mozzarella on this layer.
Add four more noodles and spread with pesto and spinach, ricotta, and tofu mixture as above.
Add last four noodles. Spread with remaining pesto and spinach, ricotta, and tofu mixture and top with remaining shredded mozzarella.
Cover baking dish with aluminum foil and bake for 45 minutes.
Remove foil and bake an additional 10 - 15 minutes uncovered, until cheese is nicely melted and very slightly browned around the edges.
Let stand 5 - 10 minutes before serving.
Phoenician's Key Lime Pie
Category: desserts
By Arlette Therese Abdallah

When I moved from Lebanon to Florida spring of 1999, I brought with me my love for cooking and search for new recipes. The famous key lime pie was new to me. It was a friend's best dessert, and he used to buy it from Costco every time we go for shopping. I tasted the pie at several places, but they were missing that wow flavor. I kept playing with the recipe, and the right flavor is found. I live now in North Bay, Ontario, and we only get the Key Limes twice a year, so sometimes I substitute with fresh lime juice. I hope you all enjoy!!

Ingredients:
⅔ cup toasted slivered almonds
1 cup graham cracker crumbs
¼ cup white sugar
1 pinch salt
¼ cup butter, melted
4  egg yolks
1 (14 ounce) can sweetened condensed milk
½ cup key lime juice
¾ cup cold heavy cream
½ teaspoon grated lime zest

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Pulse the almonds in a food processor until finely ground. Combine the almonds with the graham cracker crumbs, sugar, and salt. Pour in the melted butter and mix until evenly moistened. Press into a 9-inch pie plate. Bake the crust in the preheated oven until golden brown, 10 to 13 minutes. While the crust is baking, beat the egg yolks in a bowl with the condensed milk, cream, and lime zest. Whisk in the lime juice a little at a time to thicken the custard. Pour the custard into the pie crust and return to the oven. Bake in the oven for 15 minutes to help the custard begin to set. Cool to room temperature on a wire rack before covering loosely with plastic wrap and refrigerating overnight.

Prep time: 20 mins
Cook time: 25 mins
Total time: 10 hrs 45 mins
Yields: 1 - 9 inch pie

Calories: 455.5
Fat: 26.9 g
Saturated fat: 12.9 g
Carbohydrates: 47.3 g
Sugars: 36.6 g
Dietary fiber: 1.2 g
Protein: 8.7 g
Cholesterol: 164.9 mg
Sodium: 177.3 mg
Creamy Caesar Dressing


Ingredients:
mayonnaise, sour cream, olive oil, milk, lemon juice, Worcestershire sauce, Dijon mustard, parmesan cheese, anchovy paste, garlic cloves, black peppercorns, salt

Directions:
If this is made in the "Magic Bullet" blender, add all ingredients in order listed and process for 1 minute.
If being made in blender or food processor, add all ingredients except olive oil and process for about 1 minute.  When mixture is smooth, turn on blender/processor and slowly add olive oil until well blended.
Refrigerate for at least one hour before serving, as flavors will blend. (Keep in mind that the garlic flavor will get stronger as it sits so if you really like garlic and aren't satisfied at first, it's better to wait an hour first!]. Also, if you like a thinner consistancy,increase milk to 1/2 cup.
Toss with 2 bags cut Romaine hearts and sliced, grilled chicken. (Make sure to use any remaining dressing within 8-10 days.] Enjoy.
Green Tomato Pineapple Chutney


Ingredients:
green tomatoes, fresh pineapple, sugar, water, fresh ginger, lime peel, fresh lime juice, garlic clove, fresh cilantro leaves, fresh mint leaves

Directions:
Combine green tomatoes, pineapple, sugar, water, ginger, lime peel, lime juice, and garlic; bring to a boil, stirring until sugar dissolves.
Reduce heat to low and simmer untik thickened, one hour; remove from heat and stir incilantro, mint, and chilies.
Ladle chutney into hot, sterilized half-pint jars, leaving 1/4-inch headspace; wipe rims and tighten lids.
Process in a boiling water canner for 10 minutes (begin timing once water returns to a boil]; remove jars from canner and cool on wire racks.
Julie's Show Stopper Cake


Ingredients:
butter, sugar, cake flour, baking powder, salt, eggs, vanilla, milk, sugar, fresh lemon juice, salt, butter, sugar, fresh lemon juice

Directions:
MAKE THE CAKE.
Preheat oven to 350 degrees.  Prepare 2 9" pans with paper, nonstick spray and flour.
Beat butter and sugar at high speed until fluffy, minimum five minutes.  ( I leave mixer going until I have finished the next three steps.].
In separate bowl, whisk together cake flour, baking powder and salt.
Meanwhile, separate 4 eggs.  Just in case, separate each egg into small bowl one at a time, then pour the egg white into larger bowl of egg whites.
Now separate 6 more eggs, putting these egg yolks into a new separate bowl.  The egg whites can be combined with the egg whites from the last step.
Add the 4 eggs and 4 egg yolks, one at a time, beating well after each addition.  Beat in the vanilla.
In separate bowl, whisk together cake flour, baking powder and salt.  Beat in the flour mixture at low speed in 3 batches, alternating with the milk.
Pour batter into prepared pans and bake for 35 - 40 minutes.  Let the cakes cool for 10 minutes, then unmold them.
MAKE THE CURD.
Fill a large bowl halfway up with water and ice to be used for the water bath later.  Bring a pot of water to simmer over med-low heat.
Meanwhile, in pyrex bowl, whisk together six egg yolks, sugar, lemon juice and salt.  Place bowl with egg yolk mixture over simmering water, making sure bowl doesn't touch the bottom of the pan.
Continue to whisk vigorously until curd thickens, doubles in volume and deepens in color.  It should take about ten minutes.  DO NOT LET IT BOIL.
Set the saucepan in the water bath, adding the butter a couple of pieces at a time and whisking continually until butter is melted.  Cover and refrigerate.
MAKE THE MERINGUE FROSTING.
In a saucepan, bring 1 inch of water to a boil.
In the clean bowl of a standing mixer, whisk the sugar, egg whites and lemon juice.
Set the bowl of egg whites over the saucepan and cook, whisking constantly, until the sugar dissolves, about 6 minutes.
Return the bowl to the mixer and beat the meringue at medium speed for 10 minutes, or until cooled to room temperature.
Continue beating at high speed until the meringue is thick, shiny and billowy, about 15 minutes longer.
ASSEMBLE THE CAKE.
Using a serrated knife, trim the cake tops to make them level.  Halve each cake horizontally to end up with four layers.  The layers must be cut level.  (I use a cake cutting gizmo to do this.].
Assemble the cake with the lemon curd between layers and frosting sides and top with meringue frosting.
NOTE: I often put a very thin layer of thinned butter cream frosting to "cement" the cake crumbs, letting that frosting harden before adding the meringue frosting.  To make this cream about 2-3 T butter with enough powdered sugar to make it thick, then add milk until it is thinned but will still stick to the edges of the cake.
Fresh Fruit Tart with Mascarpone
Category: desserts
By Sarah

I always get recipe requests when I bring this fruit tart to parties. The mascarpone cheese adds a smooth richness that keeps everyone coming back for more. With the vibrant colors of the fresh fruit, this tart not only tastes great but is very eye catching. You can use any fruit to top the tart.

Ingredients:
2 cups all-purpose flour
1 cup butter, softened
½ cup white sugar
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container mascarpone cheese
1 cup white sugar
2 teaspoons vanilla extract
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon  (Optional)
2 cups sliced fresh strawberries, or as needed
2 cups fresh blackberries, or as needed
3  kiwis, peeled and sliced, or as needed
½ cup white sugar
1 tablespoon cornstarch
¼ cup water
½ tablespoon lemon juice

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 tart pans. Blend flour, butter, and sugar together in a bowl using an electric mixer until combined. Divide mixture evenly and press into the bottoms of the prepared tart pans. Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cool completely. While crusts are cooling, beat cream cheese, mascarpone cheese, sugar, vanilla extract, nutmeg, and cinnamon together in a bowl using an electric mixer until light and fluffy. Spread mixture over cooled crusts. Arrange strawberries, blackberries, and kiwis on tart in desired design. Mix sugar and cornstarch together in a small saucepan. Pour in water and lemon juice. Cook over medium heat until clear and thick, about 2 minutes. Let glaze cool completely. Glaze the entire top of each tart gently using a pastry brush.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 2 9-inch tarts

Calories: 390.8
Fat: 23.3 g
Saturated fat: 13.9 g
Carbohydrates: 43.2 g
Sugars: 28.2 g
Dietary fiber: 2.2 g
Protein: 4.3 g
Cholesterol: 63.4 mg
Sodium: 132 mg
Biscuits


Ingredients:
flour, salt, baking powder, sugar, butter, milk, cream of tartar

Directions:
preheat oven to 450 degrees Fahrenheit.
mix together dry ingredients.
cut softened butter evenly into  dry ingredients.
cut butter in evenly.
add milk.
roll out dough.
fold in half.
roll dough out again.
stamp round biscuits with a cup.
bake on an un-greased baking sheet (air bake works well] for 10-12 minutes.