xiaoxl/recipe_data huggingface dataset:
Healthier Chicken Enchiladas I
Category: world-cuisine
By MakeItHealthy

I've always liked this recipe because it is quick and easy. I'm always looking for ways to cut out excess fat so I use reduced-fat cheese and sour cream. I also like to add fiber to make the meal a little healthier for my family so I add black beans and some bell peppers. This also adds color! To make it super healthy I use whole-wheat flour tortillas. And it still tastes just as delicious!

Ingredients:
4  skinless, boneless chicken breast halves
1  onion, chopped
1 cup light sour cream
1 cup shredded reduced-fat Cheddar cheese
1 tablespoon dried parsley
½ teaspoon dried oregano
½ teaspoon ground black pepper
½ teaspoon salt  (Optional)
1 (15 ounce) can tomato sauce
½ cup water
1 tablespoon chili powder
⅓ cup chopped green bell pepper
⅓ cup chopped red bell pepper
1 clove garlic, minced
1 (15 ounce) can black beans, rinsed and drained
8 (10 inch) whole wheat flour tortillas
1 (12 ounce) jar taco sauce
¾ cup shredded reduced-fat Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Cook chicken in a nonstick skillet over medium heat, until no longer pink and juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain excess fat. Cube chicken and return to skillet. Add onion, sour cream, 1 cup Cheddar cheese, parsley, oregano, and ground black pepper.  Heat until cheese melts, about 3 minutes.  Stir in salt, tomato sauce, water, chili powder, green bell pepper, red bell pepper, garlic, and black beans. Roll even amounts of mixture into tortillas. Arrange in a 9x13-inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in preheated oven until cheese is melted and sauce is bubbling, about 20 minutes. Cool 10 minutes before serving.

Prep time: 35 mins
Cook time: 30 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 383.8
Fat: 7.5 g
Saturated fat: 3.7 g
Carbohydrates: 59.6 g
Sugars: 5.2 g
Dietary fiber: 9.1 g
Protein: 30 g
Cholesterol: 53.2 mg
Sodium: 1444.7 mg
Radish Coleslaw Salad


Ingredients:
cabbage, radish, celery, onion

Directions:
In bowl place cabbage, radishes, celery and onion., Mix salad dressing as label directs., Toss with cabbage mixture.
Quinoa Arancini


Ingredients:
salt, pepper, olive oil, dried basil, garlic powder, parmesan cheese, mozzarella cheese, eggs

Directions:
In a large bowl, mix the quinoa with the spices, olive oil and Parmesan. With wet hands form a small ball, about 2 inches diameter and insert inside a small piece of mozarella. Cover up the whole to completely close the arancini. Coat it in the eggs then in the breadcrumbs.
Heat up the oven to 400 and bake for 30-35. Serve hot.
Decadent Cranberry Cookies


Ingredients:
flour, cocoa powder, cinnamon, baking powder, baking soda, butter, Crisco shortening, sugar, brown sugar, eggs, vanilla, instant coffee granules, white chocolate chips, dried cranberries

Directions:
Set oven to 350 degrees.
Grease 2 baking sheets, or line with parchment paper.
Sift together flour, cocoa powder, cinnamon baking powder, baking soda; set aside.
In a large bowl, beat butter, shortening, white and brown sugar until light and fluffy.
Add eggs, mix well until fluffy.
In a Small cup, mix together the vanilla and the coffee, until the coffee is dissolved, then add to the butter mixture; beat to combine.
Gradually add dry ingredients, mixing until combined.
Stir in the baking chips and dried cranberries.
Drop 1 tablespoon of dough at a time onto baking sheet, spacing about 2" apart.
Bake for 8-10 minutes.
Let cool 1 minute, then transfer to a wire rack to cool.
Store cookies in an airtight container at room temperature for up to 1 month.
Mini Crab Cakes with Curried Tartar Sauce
Category: appetizers-and-snacks
By Maria Connors

My family loves these. You don't need to use the curried tartar--you can use regular, but the curried tartar is what sets this recipe apart. I ask you to give it a try before deciding against it!

Ingredients:
¼ cup mayonnaise
2 teaspoons relish
1 teaspoon spicy mustard
½ teaspoon hot sauce
1 teaspoon garam masala
1 teaspoon minced cilantro
2 tablespoons salted butter
2 stalks celery, finely chopped
½ medium onion
½ small red bell pepper, chopped
½ small green bell pepper, chopped
2 cups fresh bread crumbs
1 ½ cups crabmeat
2 large eggs
1 teaspoon seafood seasoning (such as Old Bay®)
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
½ cup vegetable oil for frying, or as needed

Directions:
Mix mayonnaise, relish, mustard, hot sauce, garam masala, and cilantro for tartar sauce in a bowl until well blended. Cover and chill in the refrigerator until flavors have blended, about 1 hour. Melt butter in a frying pan. Add celery, onion, and bell peppers; saute until soft, about 5 minutes. Transfer to a bowl and set aside to cool. Place bread crumbs and crabmeat in a large bowl. Add cooled vegetables, eggs, seafood seasoning, pepper, and cayenne; mix until well blended and moist. Form crab mixture into 1 1/2- to 2-inch balls. Heat oil in a frying pan over medium or medium-low heat. Add crab balls and flatten the tops with a spatula. Fry to a golden brown, about 5 minutes. Carefully flip and repeat to brown the other side. Drain on a wire rack. Serve with curried tartar sauce.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr 35 mins
Yields: 4 servings

Calories: 326.2
Fat: 23.4 g
Saturated fat: 6.6 g
Carbohydrates: 16.1 g
Sugars: 3.3 g
Dietary fiber: 1.7 g
Protein: 14 g
Cholesterol: 141.4 mg
Sodium: 658.4 mg
Sparkling Sakepom


Ingredients:
cayenne pepper, granulated sugar

Directions:
Rim a 10 oz., chilled martini glass with the sugar cayenne mixture.
Chill Pama Pomegranate Liqueur, Momokawa Diamond Sakè, and Stirrings grenadine in a shaker and strain in martini glass. Top with Moët & Chandon White Star and serve.
Enjoy!  ;].
Vegan Thousand Island Dressing


Ingredients:
ketchup, vegan mayonnaise

Directions:
"Mix all of the ingredients until well combined, taste and add more ketchup if it's too sweet, or more mayo if it's too tart.  Chill until ready to serve."
Double Chocolate Grain-Free Brownies {100% Flourless}


Ingredients:
bananas, bananas, raw honey, vanilla, salt

Directions:
Preheat oven to 350 degrees Fahrenheit. Add the first 6 ingredients to a food processor and process on high until combined, stopping to scrape down the sides of the bowl if necessary. Next, add chocolate chips and pulse several times until the chips are combined. Spread the brownie mixture evenly in a greased 8x10 baking dish and bake for 30-35 minutes. Let cool before serving.
NOTE: These brownies taste best when warm. Leftover brownies can be reheated for about 5-7 minutes in a 350 degree oven or toaster oven.
Fresh Tomato Soup with Crispy Cheese Toast
Category: soups-stews-and-chili
By Chef John

We're doing a very fresh twist on the classic cream of tomato soup with a grilled cheese sandwich. Since we're using fresh tomatoes at their peak of vine-ripened goodness, this simple soup is going to be not quite, but almost, 100% tomato.

Ingredients:
3 ½ pounds vine-ripened tomatoes
2 tablespoons olive oil
4 tablespoons unsalted butter
2 cloves garlic, minced
1  anchovy fillet
1 teaspoon salt, or to taste
1 pinch red pepper flakes  (Optional)
2 tablespoons olive oil
8 slices Italian bread
¼ cup thinly sliced basil leaves
6 ounces shredded sharp white Cheddar cheese

Directions:
Remove cores from tomatoes and cut in half crosswise. Reserve until needed. Heat olive oil and butter in a saucepan over medium-high heat. Add garlic and anchovy and cook until garlic is sizzling in the hot fat, 45 seconds to 1 minute. Carefully add the tomatoes with their juices, salt, and red pepper flakes. Toss with a spoon every few minutes until the tomatoes release their liquid and start to break down. Once the tomatoes have softened and start to collapse, reduce heat to medium-low and cook, stirring occasionally, until the tomatoes have fallen apart and the soup resembles a coarse tomato sauce, about 45 minutes. Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil or a silicone liner. Drizzle with 2 tablespoons olive oil. Place the bread slices on the prepared baking sheet. Top each slice with sliced basil, and then Cheddar cheese. Bake in the preheated oven until the cheese is well browned and crispy around the edges, 15 to 20 minutes. Let cool to room temperature. Remove soup from heat and pass through a mesh strainer into a bowl. Use the back of a ladle to push all the tomato mixture through. Discard the skins and seeds, which should be the only things left in the strainer. Transfer the strained tomato soup back into the saucepan and place back over medium-low heat. Continue cooking to thicken slightly, if desired, or simply bring back to a simmer and serve immediately with the cheese toasts.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 578.2
Fat: 41.5 g
Saturated fat: 18.6 g
Carbohydrates: 36.8 g
Sugars: 11.1 g
Dietary fiber: 6 g
Protein: 18.2 g
Cholesterol: 76 mg
Sodium: 1137.9 mg
Yummy Pepperoni With Cheese


Ingredients:
"cheese"

Directions:
Place pepperoni slices on a paper towel which is on a plate.
Place cheese on top of the slices (its ok to add as much as you want].
Put the plate in the microwave for about 23 seconds
After that let them cool for about 1min then enjoy!
Brian's Green Apple Sweet Tart Cocktail


Ingredients:
vodka, lemon juice, cranberry juice

Directions:
"Pour everything into a shaker with ice.  Shake and pour contents (ice and all] into a glass.  ENJOY."
Cauliflower Rice and Beans Fajita Bowls
Category: fruits-and-vegetables
By Julie Hubert

Serve bowls topped with pico de gallo, guacamole, and sour cream. If you like, you can also add two grilled thinly sliced chicken breasts or 2 cups shredded rotisserie chicken.

Ingredients:
2 pounds riced cauliflower
1  red bell pepper, sliced, or more to taste
1 small red onion, halved and sliced
¼ cup extra-virgin olive oil
4 cloves garlic, grated
1 ½ tablespoons fajita seasoning
2 teaspoons ground cumin
1 ½ teaspoons kosher salt
1 (15.5 ounce) can pinto beans, rinsed and drained
4 ounces crumbled cotija cheese
½ cup chopped fresh cilantro
½ cup pepitas (pumpkin seeds)  (Optional)
2  green onions, thinly sliced
1  lime, juiced

Directions:
Preheat oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil, ensuring the foil goes up the sides of the sheet to catch all the juices. Combine cauliflower, red bell pepper, red onion, olive oil, garlic, fajitas seasoning, cumin, and salt in a large bowl; stir until coated. Spread vegetable mixture onto the prepared baking sheet. Roast in the preheated oven for 15 minutes; stir and continue roasting until tender and lightly browned, about 15 minutes more. Top vegetable mixture with pinto beans, cotija cheese, cilantro, pepitas, green onions, and lime juice. Spoon into 4 serving bowls.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 4 bowls

Calories: 515.5
Fat: 32 g
Saturated fat: 9.1 g
Carbohydrates: 42.3 g
Sugars: 8.4 g
Dietary fiber: 13.3 g
Protein: 21.4 g
Cholesterol: 29.8 mg
Sodium: 1601.2 mg
Asiago Pasta Salad


Ingredients:
asiago cheese, kalamata olives, black olives, extra virgin olive oil, rotini pasta, sun-dried tomato, oregano leaves

Directions:
Cook pasta according to package directions; set aside to cool.
In large bowl, combine pasta with remaining ingredients and toss well.
Season to taste with salt and pepper.
Italian Herb Infused Olive Oil
Category: side-dish
By Carol

Olive oil with Italian herbs.

Ingredients:
6 leaves fresh basil
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh oregano
1 ½ cups extra virgin olive oil

Directions:
Place basil, thyme, rosemary and oregano in a 12 ounce bottle. Using a funnel, pour oil into bottle. Cover tightly, and refrigerate unused portions. Use within 2 to 3 days.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 - 12 ounce jar

Calories: 252.7
Fat: 28 g
Saturated fat: 3.9 g
Carbohydrates: 0.1 g
Dietary fiber: 0.1 g
Sodium: 0.1 mg
Rustic Peach Cobbler


Ingredients:
milk, flour, sugar, baking powder, salt, unsalted butter, cinnamon

Directions:
Preheat oven to 375.
Melt butter and pour into 13 X 9 baking dish.
In medium mixing bowl, combine milk, flour, baking powder, salt and 1 cup sugar. Mix well.
Pour batter into baking dish. Do not mix with butter.
In separate bowl mix frozen fruit, cinnamon and remaining sugar. Heat in microwave for 3-4 minutes or until warm.
Gently add fruit mixture to pan without mixing with batter. I know it sounds weird, but the batter will rise to the top during cooking and form the crust of the cobbler.
Cook for 45 minutes or until golden brown.
Oven-Baked Bacon
Category: side-dish
By barbara

I always bake bacon in the oven! You just need to plan a bit ahead as the bacon takes longer. With baking, the bacon grease stays nice and clean and you can reuse it to saute vegetables or eggs for extra flavor.

Ingredients:
1 (16 ounce) package bacon

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Place bacon slices one next to the other on the prepared baking sheet. Bake in the preheated oven for 15 to 20 minutes. Remove from oven. Flip bacon slices with kitchen tongs and return to oven. Bake until crispy, 15 to 20 minutes more. Thinner slices will need less time, about 20 minutes total. Drain on a plate lined with paper towels.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 6 servings

Calories: 134.3
Fat: 10.4 g
Saturated fat: 3.4 g
Carbohydrates: 0.4 g
Protein: 9.2 g
Cholesterol: 27.3 mg
Sodium: 573.7 mg
Okra & Chickpea Tagine


Ingredients:
okra, fresh cilantro, extra virgin olive oil, red bell pepper, onion, garlic cloves, ground ginger, fresh ground pepper, plum tomatoes, diced tomato, vegetable broth, reduced-sodium chicken broth, ground cumin, chickpeas, salt

Directions:
Place a large bowl of ice water next to the stove. Bring a large saucepan of water to a boil. Add okra and cook for 2 minutes. Transfer the okra with a slotted spoon to the ice water. Drain.
Tie cilantro sprigs together with kitchen string.
Heat oil in a tagine dish set over a heat diffuser or a large saucepan over medium-high heat. Add bell pepper. Cook, stirring, until soft, 2 to 5 minutes. Transfer to a bowl with a slotted spoon.
Add onion, garlic, ginger and pepper to the pan. Cook, stirring, until the onion is soft, 3 to 6 minutes. Mix in tomatoes, broth, cumin, the okra, cilantro sprigs and half the bell pepper. Reduce heat to medium; partially cover. Cook, stirring occasionally, until the okra is soft, 10 to 15 minutes. Stir in chickpeas and salt; cook for 4 minutes. Remove from the heat; discard the cilantro sprigs. Stir in harissa (or hot sauce]. Serve sprinkled with the remaining bell pepper and cilantro leaves, if desired.
Cream of Coconut Pecan Pie


Ingredients:
eggs, light brown sugar, cream of coconut, unsalted butter, heavy cream, vanilla extract, distilled white vinegar, pecan halves

Directions:
Freeze unbaked pie shell until you are ready to fill it; preheat oven to 350°.
In a bowl, whisk eggs and brown sugar until smooth.
Whisk in cream of coconut, butter, heavy cream, vanilla, and vinegar; stir in the pecans.
Carefully pour into the chilled pie shell; using a fork, gently rake to distribute the nuts evenly.
Place the pie on the center oven rack and bake for 20 minutes, the rotate pie 180 degrees; continue baking until the filling has puffed slightly around the edge and the center is set.
To check, give the pie a quick little nudge; the filling should jiggle, not move in waves, below the nut-crusted top.
Transfer pie to wire rack; let cool thoroughly; cover loosely with tented foil and refrigerate at least 2 hours; serve garnished with whipped cream.
Roast Spatchcock Turkey
Category: meat-and-poultry
By foodelicious

This roasting method results in the juiciest, crispiest turkey cooked in a fraction of the time it usually takes. The secret is to remove the backbone and flatten out the bird. Carving is a whole lot easier, too. Once you try it, you might never go back.

Ingredients:
1 (10 pound) whole turkey
½ cup olive oil
1 tablespoon salt
1 tablespoon chopped fresh sage
1 tablespoon fresh thyme leaves
1 tablespoon finely chopped fresh rosemary
1 teaspoon crushed black pepper

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place a roasting rack on a baking sheet. Turn the turkey over, breast-side down. Using a pair of sharp heavy-duty kitchen shears, cut along one side of the backbone. Repeat on the other side of the backbone. Reserve the backbone for making turkey stock for gravy. Press firmly down onto both sides of turkey to flatten. Tuck the wing tips under the turkey and place on the roasting rack. Pat skin dry and rub olive oil over the entire turkey; season with salt, sage, thyme, rosemary, and black pepper. Bake in the preheated oven for 1 hour 30 minutes, rotating baking sheet every 30 minutes. Increase temperature to 400 degrees F (200 degrees C) and roast until skin is crisp, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C). Remove turkey from the oven, cover loosely with a doubled sheet of aluminum foil, and allow to rest for 10 to 15 minutes before slicing.

Prep time: 15 mins
Cook time: 1 hr 45 mins
Total time: 2 hrs 10 mins
Yields: 1 10-pound turkey

Calories: 777.1
Fat: 42.7 g
Saturated fat: 10.8 g
Carbohydrates: 0.3 g
Dietary fiber: 0.1 g
Protein: 92 g
Cholesterol: 268.2 mg
Sodium: 920.5 mg
Chicken Stuffed Potatoes


Ingredients:
potatoes, chicken breasts, barbecue sauce, chili beans, ripe olives, green onions, cheddar cheese, plum tomatoes, nonfat sour cream

Directions:
Scrub, and pierce potatoes, and coat with cooking spray.
Rub with garlic salt, and parsley, and place on a microwave safe plate.
Microwave uncovered on high for 20 minutes.
Cut each potato in half, lengthwise, and scoop out the pulp, leaving 1/2 inch shells.
Discard pulp, or save for another use.
In a large bowl, combine chicken and barbecue sauce.
Spoon into potato shells.
Top with beans, olives, and green onions, and sprinkle with cheese.
Place on a baking sheet.  Bake uncovered at 375 degrees for 10-12 minutes, or until heated through.
Serve with tomatoes, and sour cream.
Asparagus-Mushroom-Leek Sauté


Ingredients:
asparagus, mushrooms, bacon, leek, olive oil, salt, parmesan cheese

Directions:
Sauté bacon.  Set aside.
Reserve 1 tablespoon bacon fat.
Add olive oil (optional].
Clean, stem and slice mushrooms.
Clean leeks, slice into small slices, separating the rings.  Discard the dark green end.
Sauté mushrooms and leeks in bacon fat/olive oil until mushrooms are slightly done.  Don't overcook.
Cut asparagus into bite size pieces, discarding the tough ends.
Blanch asparagus in hot boiling water until slightly crunchy.  Don’t overcook.
Combine asparagus, bacon, mushrooms and leeks in fry pan.
Add salt/pepper.  Sprinkle with parmesan cheese.  Serve warm.  Enjoy.
KFC Potato Wedges (Copycat)


Ingredients:
white potatoes
russet potatoes
cold water
salt
Accent seasoning
all-purpose flour
Bulk KFC Original Recipe Seasoning (Copycat]
vegetable shortening

Directions:
RESERVE 1/2 level cup of prepared Recipe #453973 (without added flour].
SELECT as many premium small-sized, blemish-free white or russet potatoes needed (1 potato = 1 serving]; SCRUB skins and rinse.
CUT potatoes in half lengthwise, then cut each half into 3 wedges, yielding 6 potato wedges per potato (if you are using larger potatoes, you can cut each potato into 8 wedges].
SOAK potatoes refrigerated for several hours or overnight in BRINE mixture (4 cups cold water, 2 teaspoons salt, 2 teaspoons Accent seasoning (recommended flavor enhancer].
MEASURE 2 cups all-purpose flour with the 1/2 cup Recipe #453973 into a large sealable container, such as a GLAD food storage container or a Ziploc bag; SHAKE container and mix well.
REMOVE a few wedges from brine using tongs; PLACE wedges (a few at a time] into SEASONED FLOUR container.
SEAL firmly and shake potato wedges in all motions to thoroughly coat; PLACE coated pieces on a paper-towel lined plate until all wedges are breaded; ALLOW potatoes to rest a few minutes, to absorb breading.
USE enough pure vegetable shortening or peanut oil (or both] to immerse potatoes completely in a deep heavy pot, or add manufacturer's recommended amount of oil to deep-fryer; VERY SLOWLY heat oil in gradual increments oil to 350°F until preheated.
FRY potato wedges completely immersed in 350°F fat without overcrowding, in a deep-fryer and fry until crisp golden brown and potatoes are tender within; SEASON with sea salt if desired.
SERVE with ketchup and/or ranch dressing and ENJOY!
Vietnamese Phoenix Rolls - Banh Phuong Hoang


Ingredients:
boneless skinless chicken breast halves, ham, shrimp, green onions, lemongrass, salt, pepper, cornstarch

Directions:
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for"Nuoc Cham- Vietnamese Spicy Fish Sauce" (recipe#25375].
Minestrone With Kale


Ingredients:
yellow onion, carrots, garlic cloves, diced tomatoes, white beans, kale, fresh parsley, water, bay leaves, small shell pasta

Directions:
Heat the oil in a large soup pot over medium heat, and add the onion and carrots.
Cook, stirring often, until the onion turns translucent and the carrots glisten, about 7 minutes.
Stir in the garlic and cook, stirring, for another minute or so, until the garlic begins to smell fragrant.
Add the tomatoes and their liquid and cook, stirring occasionally, for about 10 minutes, until the tomatoes have cooked down a bit.
Add the beans, kale, parsley, water, and bay leaves.
Bring to a boil, reduce the heat to low, cover partially, and simmer for 20 to 30 minutes, until the flavors are all incorporated and the kale is tender.
Add the cooked pasta, and stir to incorporate.
Cook for 5 minutes more, tasting and adjusting the salt and pepper as needed, then remove from heat and serve.
A Healthier Banana's Foster Pseudo Bread Pudding


Ingredients:
bananas, dark brown sugar, vegan butter, cinnamon

Directions:
Pre-heat the oven to 350 degrees.
Cut the crusts off the bread and break up the bread into pieces (Or keep the slices together and line the ramekin with them].
Soak the bread pieces in the egg nog until saturated.
Peel and mash the bananas.
Add to the bananas the butter, brown sugar, cinnamon, and soaked bread pieces (only if broken up; if still whole they should be lining the ramekin].
Pour into two small ramekins and bake for 25 minutes.
Once removed from the oven drizzle with a caramel sauce or some pecans (if desired].
Enjoy!
Pink Russian Spring


Ingredients:
strawberry ice cream, milk, Chambord raspberry liquor, vodka

Directions:
Add all the ingredients to the container of an electric blender., Cover and blend until smooth., Pour into a chilled glass., Enjoy.