xiaoxl/recipe_data huggingface dataset:
Super Easy Slow Cooker Chicken Enchilada Meat
Category: world-cuisine
By Kari Shifflett

This is our busy family's go-to recipe for delicious chicken meat that can be used to make enchiladas, tacos, burritos, nachos, even over rice and beans. So easy to prepare, and the enchilada sauce is to die for. I normally put this together at lunch and serve it after work. Use in your favorite Mexican recipes. Pork or beef can be substituted for the chicken.

Ingredients:
2 cups chicken broth
1 (14.5 ounce) can diced tomatoes
⅓ cup chili powder
½ cup all-purpose flour
1 clove garlic
2 teaspoons ground cumin
1 teaspoon oregano
1 teaspoon salt, or to taste
1 pinch cayenne pepper, or more to taste  (Optional)
4  skinless, boneless chicken breast halves

Directions:
Blend chicken broth, tomatoes, chili powder, flour, garlic, cumin, oregano, salt, and cayenne pepper in a blender until smooth. Put chicken breast in bottom of a slow cooker; pour blended enchilada sauce over the chicken. Cook on Low 8 to 9 hours (or 4 to 6 hours on High). Shred the chicken with 2 large forks and stir into the sauce.

Prep time: 15 mins
Total time: 8 hrs 15 mins
Yields: 10 servings

Calories: 92.9
Fat: 1.8 g
Saturated fat: 0.4 g
Carbohydrates: 8.8 g
Sugars: 1.3 g
Dietary fiber: 2.1 g
Protein: 10.4 g
Cholesterol: 23.4 mg
Sodium: 359.1 mg
Cinnamon Anzac Biscuits


Ingredients:
plain flour, ground cinnamon, rolled oats, caster sugar, brown sugar, butter, golden syrup, water, bicarbonate of soda

Directions:
Preheat oven to 150°C Line a baking tray with non-stick baking paper.
Sift together the flour and cinnamon in a medium bowl. Add the rolled oats, coconut, caster sugar and brown sugar, and mix well.
Combine the butter, golden syrup and water in a small saucepan, and stir over medium heat until the butter melts and the mixture is well combined (or this step can be done in the microwave]. Remove from heat and stir in the bicarbonate of soda. Add immediately to the dry ingredients and use a wooden spoon to stir until well combined.
Roll walnut-sized portions of mixture into balls and place on the lined tray about 5cm apart. Use your fingers to flatten each slightly (until they are about 1cm thick] and bake in preheated oven for 18 minutes for crisp on the outside and chewy in the centre (see note].
Remove from oven and set aside for 5 minutes to cool slightly before transferring to a wire rack to cool completely. Repeat with the remaining mixture.
NB/#These biscuits will keep in an airtight container for up to 1 week.
You can cook the biscuits for 16 minutes for a chewy biscuit or 20 minutes for a crisp biscuit.
Amazing Steak Marinade & Tenderizer


Ingredients:
kosher salt, turbinado sugar, beef, paprika, onion powder, mushrooms, worcestershire powder, white pepper, salt, beef bouillon powder, liquid smoke, msg

Directions:
So, first things first, the Mushroom Powder listed above is actually Takii Brand Umami Powder.  The liquid smoke, is not liquid, it's mesquite smoke powder.  The system didn't recognize it, so it wouldn't let me post the actual ingredients.
Mix all ingredients in a bowl with a wire wisk.
Transfer to an airtight container.
1/3 cup of mixture to one 20 oz. bottle of water.
marinate 1 hour for every inch thickness of beef.
Remove from marinade, pat dry with paper towels and season as you normally would.
grill over intense heat and cook until internal temp reaches 130°F.
Grandma's Date-Nut Bread
Category: bread
By Suzanne

This is the recipe for date-nut bread that my grandmother always made around Christmas time. Definitely a family favorite! For best results don't use a glass pan.

Ingredients:
½ cup raisins
1 ½ cups boiling water
2 teaspoons butter, or as needed
1 teaspoon baking soda
1 cup chopped pitted dates
7  pitted prunes, chopped
¼ cup unsalted butter, softened
1 cup sugar
1 teaspoon vanilla extract
1  egg, well-beaten
1 ¾ cups all-purpose flour
½ teaspoon salt
1 cup chopped walnuts

Directions:
Put raisins in a bowl. Pour boiling water over raisins; soak until raisins have flavored the water, about 20 minutes. Drain raisins, reserving the water. Discard raisins. Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter. Bring reserved water to a boil in a small saucepan. Measure 3/4 cup boiling water into a bowl. Stir baking soda into water. Put dates and prunes in a large bowl. Pour baking soda-water over dates and prunes; add unsalted butter and stir until melted. Stir sugar and vanilla extract into the fruit mixture; let cool to room temperature. Stir egg into the fruit mixture to evenly coat. Mix flour and salt together in a small bowl; add to fruit mixture and stir. Fold walnuts into the mixture and pour into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 65 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 30 mins
Yields: 1 loaf

Calories: 305.8
Fat: 11.6 g
Saturated fat: 3.6 g
Carbohydrates: 49 g
Sugars: 30.5 g
Dietary fiber: 2.7 g
Protein: 4.6 g
Cholesterol: 27.5 mg
Sodium: 215.5 mg
Ensaladilla Rusa -- Spanish Potato Salad (Spain)


Ingredients:
potatoes, carrot, frozen green peas, green beans, onion, red bell pepper, capers, stuffed green olives, mayonnaise, fresh lemon juice, Dijon mustard, black pepper

Directions:
In a saucepan, in lightly salted water, cook potatoes, carrot & beans, bringing to a boil, then simmering until almost tender, about 10-15 minutes.
Add peas & cook not more than another 5 minutes, then drain & transfer veggies to a serving bowl.
Add onion, pepper, gherkins, baby capers, olives & sliced egg.
In a separate bowl, whisk together mayo, lemon juice & mustard, then add to serving bowl & mix well to ensure all ingredients are coated.
Sprinkle with pepper & toss, then refrigerate.
Before serving, allow to stand at room temperature for an hour so that flavors can meld.
Alaskan BBQ Salmon


Ingredients:
brown sugar, honey, liquid smoke flavoring, apple cider vinegar, salmon fillets

Directions:
Preheat grill for high heat.
In a small bowl, mix together brown sugar, honey, liquid smoke, and vinegar.
Brush one side of the salmon with the basting sauce.  Place the salmon on the grill, basted side down.  After about 7 minutes, generously baste the top, and turn over.  Cook for about 8 more minutes, then brush on more basting sauce, turn, and cook for 2 minutes.  Take care not to overcook the salmon as it will loose its juices and flavor if cooked too long.
Cinnamon Buns


Ingredients:
milk, butter, margarine, sugar, salt, sugar, water, active dry yeast, eggs, all-purpose flour, butter, margarine, sugar, cinnamon

Directions:
Scald milk and stir in 6 tbsp butter, 6 tbsp sugar and salt.
Cool to lukewarm.
Dissolve 1 tsp sugar in warm water.
Sprinkle yeast over water mix.
Let stand in a warm place for 10 minutes.
Stir once this is done.
In a large mixing bowl, combine lukewarm milk mix and eggs.
Stir in yeast mix.
Add four to five cups of flour and mix well.
With wooden spoon add remaining flour.
Place dough in a well greased bowl.
Roll dough over to grease top.
Cover with a damp cloth and allow to double in size for one hour.
Punch down and turn out onto floured surface.
Divide into two, roll each section into rectangles.
Sprinkle on filling (filling: 1 cup melted butter, 1 1/4 cup sugar and 2 tbsp cinnamon- divided between two rectangles].
Roll up and slice (a good way to slice pieces is to use a piece of string, place it on the underside of the roll and cross over opposite ends at top, cutting the piece].
Grease cookie tray with melted butter.
Place slices in tray, leaving enough space to allow them to expand, but not enough that the filling melts out.
Place greased waxed paper over slices and allow to double in size again for one hour.
Bake in 350 degree oven for 35 to 45 minutes.
Remove immediately from tray.
If desired, buns can be iced.
Banana Oatmeal Honey Bread


Ingredients:
whole wheat flour, all-purpose flour, baking powder, baking soda, potato flour, salt, oats, banana, honey, vanilla extract

Directions:
Preheat oven to 340°F.
Lightly spoon flour into dry measuring cups; level with a knife.  Combine flour, baking powder, baking soda, potato flour salt in a large bowl; stir well with a whisk to combine. Stir in oats.
Combine mashed banana, honey, yogurt, milk, oil and vanilla; add to flour mixture and stir until just moist.
Spoon batter into 8 x 8 baking pan (can use 8 x 4 loaf pan] coated with cooking spray.
Bake at 340F for 45 - 55 minutes or until a wooden toothpick inserted in center comes out clean.  Cool 15 minutes in pan.
Broccoli Soup With Cheese


Ingredients:
broccoli, butter, flour, garlic clove, milk

Directions:
Cut the broccoli into florets.  Peel the stalks and cut them up too.
Put the broccoli and the stock in a medium sized pot over medium heat.  Cover and cook until the broccoli is very tender.  This will take 10-15 minutes.  Do not undercook the broccoli or your soup will not be smooth.
While the broccoli is cooking, melt the butter in a small pot over medium heat.  When it starts to bubble add the garlic, and stir for about 15 seconds until the garlic is fragrant.  Do not let the butter or the garlic brown.
When the butter is bubbly again, add the flour and stir with a wooden spoon until the flour is well incorporated and the mixture is beginning to froth.
Take the mixture off the heat and add the milk.  Whisk briskly and return the pot to the burner.  Add salt, and cook, stirring quite frequently until the mixture thickens.  If you notice the bottom starting to color, reduce the heat.
Once the mixture has thickened, add the cheese and stir until it is incorporated.
By this time the broccoli should be cooked.  Take it off the heat.
Use a hand blender to puree the broccoli mixture.  (Or put it in a regular blender].
Add the cheese sauce and blend.
Season with salt and pepper to taste.
Healthy Stuffed Bell Peppers


Ingredients:
green bell peppers, brown rice, roma tomatoes, garlic cloves, onion, red pepper flakes, extra virgin olive oil

Directions:
"brown turkey breast in 1/2 tbsp evoo. cut tops of peppers and boil 5 minutes.  cook brown rice according to directions (i actually cooked 2 min less than the box stated so it wouldn't get mushy in oven].  Preheat oven to 375.  saute onions and garlic over medium heat for about 5 minutes.  Add chopped tomatoes to onions and saute with 1 tbsp of evoo on low-medium for about 10 minute  Add red pepper flakes, salt and pepper to taste.  Combine all ingredients other than peppers.  place peppers in a casserole dish and fill with the mixture.  bake in oven for 20 min, covered.  You can add mozzerall cheese if you'd like the last 5 minutes of cooking."
Caramelized Onion Sourdough Biscuits from KAF


Ingredients:
unsalted butter, onion, brown sugar, unbleached all-purpose flour, baking powder, salt, unsalted butter, chives

Directions:
Combine butter, onion and sugar in pan over medum-low heat.
Cook onion, covered for about 30 minutes, stirring every 5 minutes; they should be nicely caramelized.
Transfer onions to a bowl to cool to room termperature, then refrigerate until well chilled at least 3 hours.
Preheat oven to 425°F.
Grease or line baking sheet with parchment.
Combine flour, baking powder and salt.
Work butter into flour until mixture is unevenly crumbly.
Toss in chives and caramelized onions.
Cut in starter until dough becomes cohesive.
Trun dough out onto a lightly floured surface and use a bench knife or bowl scraper to fold over on itself five or six times, until it comes together.
Pat into a 1" thick disk.
Use a sharp 2 1/2" biscuit cutter to cut rounds.
Pat the scraps together and cut additional biscuits.
Bake biscuits for 15-18 minutes until they're just turning golden.
Remove from oven and serve warm.
TIP: Brush biscuits with butter before baking if desired for extra color and flavor.  You can brush them again once they come out of the oven for over the top richness.+.
Marinated Mushrooms with Red Bell Peppers
Category: appetizers-and-snacks
By NONA

This is perfect for a buffet or as a football appetizer menu addition. I make these a couple of days ahead and store them in a glass jar. Even non-mushroom-eaters like this one. On occasion, I kick this up by adding 1/8 teaspoon red pepper flakes instead of the black pepper.

Ingredients:
½ cup red wine vinegar
⅓ cup water
2 tablespoons corn oil
1 teaspoon white sugar
1 tablespoon chopped onion
1 tablespoon chopped fresh parsley
½ teaspoon dried basil
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
2 (16 ounce) packages fresh mushrooms, stems removed
½  red bell pepper, diced

Directions:
Combine the vinegar, water, oil, sugar, onion, parsley, basil, garlic, salt, and pepper; bring to a boil. Stir in the mushrooms and red bell pepper; return mixture to a boil; reduce heat and simmer until the mushrooms are tender, 5 to 10 minutes. Remove from heat and allow to cool to room temperature. Transfer to a covered container and store in refrigerator at least 4 hours before serving.

Prep time: 20 mins
Cook time: 10 mins
Total time: 5 hrs
Yields: 3 cups

Calories: 44.1
Fat: 2.6 g
Saturated fat: 0.3 g
Carbohydrates: 4.2 g
Sugars: 1.8 g
Dietary fiber: 0.9 g
Protein: 2.5 g
Sodium: 53 mg
Mounds Oatmeal


Ingredients:
oats, nonfat milk, Splenda granular, flaked coconut

Directions:
Combine the oats and the milk in a microwave-safe bowl. Microwave until the cereal is done (mine takes about 2 1/2 minutes].
Take the bowl from the microwave, stir a few times, and add the cocoa powder, coconut, and Splenda; stir to combine.
Let it sit a minute or two, to thicken a little, if desired.
Steak and Egg Hash
Category: breakfast-and-brunch
By Eggland's Best

Pan-fried potatoes and onions are topped with eggs, cherry tomato halves, and sliced steak for a hearty breakfast--or dinner!

Ingredients:
1  beef sirloin steak, sliced
1 pound potatoes, cut into small pieces
Salt and ground black pepper to taste
1  sweet onion, chopped
4  Eggland's Best Eggs, large
1 cup cherry tomatoes, halved
Dried Italian seasoning

Directions:
Cook the steak in the cast iron skillet over medium heat, flipping half way through until entirely cooked through. Remove to a plate and reserve the drippings in the skillet. Add the potatoes to the skillet and season with salt and pepper. Cook, stirring occasionally, until tender, (8 to 12 minutes). Add the onion and cook until lightly browned and the potatoes are cooked through, (3 to 5 minutes). Cut steak into pieces and return to skillet, reduce the heat to low. Make 4 shallow wells in the potato mixture and crack an egg into each one. Scatter the tomatoes throughout the skillet and cover; cooking until the egg whites are set but the yolks are still runny ( 6 to 12 minutes) Season the eggs with salt and pepper, sprinkle with Italian Seasoning, and enjoy!

Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Yields: 6 servings

Calories: 159.9
Fat: 4.8 g
Saturated fat: 1.6 g
Carbohydrates: 16.4 g
Sugars: 1.6 g
Dietary fiber: 2.3 g
Protein: 13 g
Cholesterol: 154 mg
Sodium: 94.3 mg
Chicken and Rice Casserole I
Category: meat-and-poultry
By Jill D

I have been making this casserole for 25 years. It is fast and easy and great for working moms and dads.

Ingredients:
1 cup uncooked white rice
1 (1 ounce) package dry onion soup mix
2 (10.75 ounce) cans  condensed cream of mushroom soup
1 (4.5 ounce) can sliced mushrooms
1 cup milk
6  skinless, boneless chicken breast halves

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl mix the rice, dry onion soup mix, cream of mushroom soup, mushroom pieces and milk. Place the chicken pieces in a 9x13 inch baking dish and pour the mushroom mixture over the chicken. Cover and bake in the preheated oven for 1 hour. Uncover and bake for 15 more minutes.

Yields: 6 servings

Calories: 366.8
Fat: 8.6 g
Saturated fat: 2.4 g
Carbohydrates: 37.4 g
Sugars: 4.1 g
Dietary fiber: 1.2 g
Protein: 33.1 g
Cholesterol: 71.7 mg
Sodium: 1252.2 mg
Johnney Cornbread


Ingredients:
yellow cornmeal, all-purpose flour, baking powder, egg, butter, milk

Directions:
Preheat oven to 400 degrees.
Mix the cake mix according to the directions on the box, be careful not to beat air into mixture.
In a seperate bowl, mix the rest of the ingredients then gently fold in the cake batter.
Pour into two greased 8 inch pie pans or a 13" x 9" x 2" baking pan.
Bake in preheated oven until lightly browned.
Versatile Lemon Chicken


Ingredients:
chicken breasts, lemon, butter, flour, salt, pepper

Directions:
Juice the lemon.
Mix the flour, salt and pepper on a plate.
Cut the chicken into long strips.
Thoroughly coat the chicken in the flour mixture.
Melt half of the butter in a frying pan (that has a lid for later].
On a very high heat add the chicken to the butter and quickly brown on both sides.
Reduce the heat, add the rest of the butter and let it melt.
Add the lemon juice and cover the pan. NB If you want to add mushrooms or other veggies now is a good time.
The chicken will be ready in approximately 10 minutes - I stir it occasionally but that isn't necessary.
Serve the chicken with the lemon butter mixture as the sauce.
Barley Hoppin’ John


Ingredients:
olive oil, onion, red bell pepper, celery, garlic cloves, vegetable broth, quick-cooking barley, fresh thyme, dried thyme, lemon juice, crushed red pepper flakes, salt, black-eyed peas

Directions:
Heat oil in a large nonstick skillet over medium heat.
Add onion, bell pepper, and celery. Cook until the vegetables soften, 3 to 4 minutes.
Add garlic and cook 1 minute.
Add broth, barley, thyme, lemon juice, crushed red pepper, and salt; bring to a boil.
Reduce heat, cover and simmer until the barley is done, 15 to 20 minutes.
Remove from the heat and stir in black-eyed peas.
Cover and let stand for 5 minutes.
Serve hot.
Omelet in a Bag


Ingredients:
eggs, cheese

Directions:
Crack eggs into a large plastic freezer bag or heat safe boiling bag. Seal, eliminating as much of the air from the bag as possible, and shake to beat the eggs.
Open the bag to add your filling ingredients. Again seal, squeezing out as much air as possible.
Bring a large pot of water to a boil. Add omelet bag to the water (as many as can fit in your pot] and cook for exactly 13 minutes.
Open the bag, and roll the omelet onto a plate. Enjoy!
Truffle Cream Sauce
Category: side-dish
By rshah

A restaurant-quality, gourmet ravioli sauce or dipping sauce! Add onto cooked wild mushroom ravioli, or serve with slivers of bread as a dipping sauce.

Ingredients:
4 cups heavy cream
4 teaspoons black truffle oil
1 cup grated Parmesan cheese
4 teaspoons butter
salt and freshly ground black pepper to taste

Directions:
Combine heavy cream and truffle oil in a saucepan over high heat. Bring to a boil. Stir in Parmesan cheese, butter, salt, and pepper. Cook, stirring frequently, until the sauce has a creamy consistency without conglomerates of cheese, about 5 minutes.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 8 servings

Calories: 492.6
Fat: 51.3 g
Saturated fat: 30.7 g
Carbohydrates: 3.7 g
Sugars: 0.2 g
Protein: 6.3 g
Cholesterol: 177.2 mg
Sodium: 231.9 mg
Cherry Cheese Coffee Cake Cake


Ingredients:
cream cheese, powdered sugar, egg, vanilla, cherry pie filling, powdered sugar, milk

Directions:
Preheat oven to 350 degrees F.
Unroll crescent dough and arrange 12 of the triangles in a circle with wide ends toward the outside edge of the Large Round Stone - the points will not meet in the center.
Lightly flour and roll out the seams making a 14" circle with a 3" hole in the center.
Combine the cream cheese, powdered sugar, egg & vanilla and spread over dough.
Top with pie filling.
Cut each of the 4 remaining triangles into thirds (starting at the wide end opposite the point and cutting lengthwise to the point]. Arrange over filling evenly in spoke-like pattern.
Press ends to seal at center and outer edges.
Bake 25-30 minutes or until golden brown.
Cool slightly.
Mix powdered sugar and milk until glaze consistency and drizzle over coffee cake.
Apple Brown Betty Crepes


Ingredients:
all-purpose flour, powdered sugar, salt, milk, eggs, apples, light brown sugar, water, honey, fresh lemon juice, ground cinnamon, salt, ground nutmeg, all-purpose flour, granulated sugar, walnuts, butter, graham cracker crumbs, light brown sugar

Directions:
Crepes:.
Combine flour, sugar and salt in small bowl.
Add milk, eggs and oil, stirring until smooth.
Cover and refrigerate 1 hour.
Spray a 6-inch nonstick skillet lightly with no-stick cooking spray; heat skillet.
Add 2 tablespoons batter, tilting skillet to make 6-inch crepe.
Cook over moderate heat 30 to 60 seconds, or until bottom is light brown. Turn crepe over.
Cook 30 to 45 seconds longer or until bottom is light brown. Cool on wire rack. Lightly spray skillet, if necessary. Repeat with remaining batter, spraying as needed.
I always cover the crepes with a tea towel while cooking the others.
Filling:.
Mix apples, brown sugar, water, honey, lemon juice, cinnamon, salt and nutmeg in medium saucepan; heat to boiling. Reduce heat to medium. Cover; simmer, stirring occasionally, about 10 minutes, or until apples are tender.
Combine  flour and granulated sugar in small bowl.
Stir into apple mixture. Cook, stirring constantly, 1 to 2 minutes longer, or until mixture thickens.
Remove from heat. Add walnuts and butter, stirring until butter melts.
Heat  oven to 400ºF.
Spray a 13 x 9-inch baking pan with no-stick cooking spray.
Spread about 2 tablespoons filling down center of each crepe.
Fold opposite edges of crepe over apple mixture.
Arrange crepes in prepared pan.
Spread remaining apple mixture over crepes.
Topping:.
Combine all topping ingredients in small bowl.
Sprinkle over crepes.
Bake 10 minutes, or until hot. Top with whipped cream, if desired.
O Canada! Stove Top Mac-N-Cheese


Ingredients:
elbow macaroni, Canadian bacon, low-fat milk, flour, sharp cheddar cheese, onion powder, garlic powder, paprika

Directions:
Cook the macaroni in a pot of boiling salted water.
Meanwhile, saute the Canadian bacon in a large, non-stick saucepan for about 5 minutes.
Whisk the milk and flour together in a bowl, then add to the saucepan, bringing it all to a boil, while stirring constantly.
Reduce heat to medium and stir in cheese, onion powder and garlic powder.
Cook until cheese melts.
When pasta is done, drain it and stir in the cheese mixture.
Add paprika to taste (and for a little extra colour] and serve.