xiaoxl/recipe_data huggingface dataset:
Three Chile Dry Roasted Tomatillo Salsa
Category: appetizers-and-snacks
By HMAUSER

A wonderful vegan Three Chile Tomatillo Salsa. The tomatillos and chiles are dry roasted (slightly blackened) in an iron skillet giving it a wonderful flavor. Great for green chilaquiles.

Ingredients:
1 pound tomatillos, unhusked
2  serrano chile peppers
2  jalapeno chile peppers
8  pequin chile peppers
4 cloves garlic
1 small whole onion, peeled
¼ cup chopped cilantro
salt to taste

Directions:
Place the tomatillos, chiles, garlic cloves, and onion in a dry, cast iron pan.  Toast, turning occasionally over medium-high heat until the husks of the tomatillos have blackened and their skins turn translucent.  The goal is to soften the tomatillos by blackening the skin without allowing them to split.  Remove from pan, and allow to cool slightly. Remove the husks from the tomatillos and the stems from the peppers.  Place into the bowl of a food processor with the cilantro and salt to taste; process to desired consistency.  Pour the salsa into a saucepan, and cook over medium heat for about 5 minutes to mellow the flavors and remove the raw taste.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 12 Servings

Calories: 17.8
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 3.5 g
Sugars: 2 g
Dietary fiber: 1 g
Protein: 0.6 g
Sodium: 49.9 mg
Kristi's Chocolate Lasagna
Category: desserts
By Kristi Poole

No-bake chocolate lasagna.

Ingredients:
36  chocolate sandwich cookies (such as Oreo®), crushed to fine crumbs
6 tablespoons butter, melted
1 (8 ounce) package cream cheese, softened
2 tablespoons white sugar
1 dash vanilla extract
1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed
3 ½ cups milk
2 (3.9 ounce) packages instant chocolate pudding mix
1 ½ cups mini chocolate chips

Directions:
Mix cookie crumbs and melted butter in a bowl with a fork. Press into the bottom of a 9x13-inch baking pan to make the crust. Place in the refrigerator. Combine cream cheese, sugar, and vanilla extract in a bowl; beat with an electric mixer until creamy. Fold in 1 1/2 cup whipped topping; spread over crust. Place in the refrigerator. Whisk milk and chocolate pudding mixes in a bowl until thickened. Let sit for 5 minutes. Spread over cream cheese layer. Spread remaining whipped topping over chocolate pudding layer. Sprinkle chocolate chips evenly on top. Freeze until set, about 1 hour, or refrigerate for 4 hours.

Prep time: 20 mins
Total time: 1 hr 25 mins
Yields: 12 servings

Calories: 561.2
Fat: 33.3 g
Saturated fat: 19.8 g
Carbohydrates: 63.5 g
Sugars: 48.2 g
Dietary fiber: 2.8 g
Protein: 7.1 g
Cholesterol: 41.5 mg
Sodium: 539.7 mg
Mom's Best Skillet Cornbread


Ingredients:
cornmeal, buttermilk, flour, corn syrup, baking powder, skim milk, baking soda, nonfat yogurt, salt

Directions:
Preheat oven to 400 degrees F.
Oil a cast ironskillet and heat in the oven while you make the batter.
Sift dry ingredients into a large bowl.
Whisk together buttermilk and corn syrup until well blended, add skim milk, whisk again. Whisk in yogurt until just dissolved.
Beat egg whites until stiff.
Pour milk mixture into flour mixture and stir well.
Fold in the egg whites.
Remove skillet from oven, spray with Pam (or melt a bit of butter in it]. Pour in batter and bake about 15 minutes till lightly golden. Serve warm.
NOTE: It is important to use a pre-heated cast-iron skillet. I've tried other dishes but it won't seem to cook properly in anything else.
All Butter English Flapjacks


Ingredients:
butter, light brown sugar, golden syrup, oats, salt

Directions:
Preheat the oven to 160C/325°F.
Melt the butter gently in a large saucepan and add the sugar along with the syrup.
Heat gently, without boiling, when the sugar has dissolved take off the heat and stir in the oats.
Put the mixture into a greased baking dish and bake for 20-25 minutes.
Cut into squares while still warm and leave to cool in the dish.
Green Split Pea & Potato Soup (Erbsensuppe)


Ingredients:
potatoes, leek, smoked streaky bacon, water, salt

Directions:
In a large pan bring the split peas and water to a boil, then simmer until peas are tender, approximately 35-45 minutes (Don't add any salt at this stage or your peas will take a lot longer to cook].
If any foam develops on the top skim it off regularly.
In a skillet fry the bacon until brown.
Transfer the bacon to a large separate pan (to make sure you get all the flavour and all the brown bits, you can pour a little stock into the skillet bring it to the boil and scrape the bottom of your skillet], add the stock, potatoes and leek, bring to the boil and simmer for about 15-20 minutes.
I like my stock to be quite strong, but you can always add another stock cube/concentrated stock at the end for more flavour, you can also add some smoked sausages or smoked ham to add extra flavour.
When your peas are cooked, add them and all the liquid (again skimming any foam there might be of the top] to the other pan.
Season with salt to taste.
The soup can be served straight away (with or without adding frankfurters] or be kept warm on a low heat for a couple of hours, the longer you leave it the better the flavour, and it'll be even better the next day.
If you prefer your soup to be smooth use a blender until you reach your preferred consistency. I usually use a potato masher to break up some of the potatoes and peas, but not making it too smooth.
If you have leftovers and find the soup has thickened too much the next day add some more vegetable stock.
Wisconsin Native's Beer Cheese Soup
Category: soups-stews-and-chili
By SAVVYHOSTESS

As a Wisconsin native, I'm accustomed to a fantastic beer cheese soup. This is the recipe I've created, as a salute to my home state...America's Dairy land...and a state that brews a mighty fine beer! Serve with lots of popcorn floating on top!

Ingredients:
1 ½ cups diced carrots
1 ½ cups diced onion
1 ½ cups diced celery
2 cloves garlic, minced
1 teaspoon hot pepper sauce
⅛ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon black pepper
3 cups chicken broth
2 cups beer
⅓ cup butter
⅓ cup flour
4 cups milk or half and half
6 cups shredded sharp Cheddar cheese
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
popped popcorn, for garnish

Directions:
In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat. Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm. Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 564.9
Fat: 39.7 g
Saturated fat: 24.5 g
Carbohydrates: 21.2 g
Sugars: 9.2 g
Dietary fiber: 1.9 g
Protein: 27.1 g
Cholesterol: 119.1 mg
Sodium: 908.3 mg
A1 Turkey Burgers


Ingredients:
ground turkey, tomatoes, lettuce, cheese

Directions:
Mix first 3 ingredients in a bowl
Form into 4-5 pattys on a plate.
Cover with suran wrap and refridgerate for at least 2 hours.
(this will keep the burgers from breaking apart on the grill].
Grill it.
Eat it.
Chinatown Oysters


Ingredients:
garlic cloves, soy sauce, lemongrass, lime, honey, scallions

Directions:
For the sauce:
In a medium-size bowl, whisk together the soy sauce, lemongrass, lime zest, lime juice, honey, and hot sauce. Reserve.
For the oysters:
Shuck the oysters and place open-faced in a bamboo steamer over a wok, boiling with water. Garnish the oysters with garlic. Cook for 1 to 2 minutes.
Remove the oysters from the heat. Drizzle the reserved sauce on the open face of the oysters and garnish with chopped scallions.
Fake Sourdough Biscuits
Category: bread
By Marie

These are referred to as fake sourdough biscuits, but are really refrigerator rolls. Very easy to make, and so handy.

Ingredients:
5 cups all-purpose flour
½ cup white sugar
½ cup shortening
1 teaspoon salt
4 teaspoons baking powder
¼ teaspoon baking soda
2 (.25 ounce) packages active dry yeast
¾ cup warm water (110 degrees F/45 degrees C)
2 cups lukewarm buttermilk

Directions:
Dissolve yeast in warm water.  Allow to stand until mixture is frothy. In a large bowl, whisk together flour, sugar, salt, baking powder, and soda.  Add shortening and work until crumbly.  Mix in yeast mixture and buttermilk.  Store, well covered, in a greased bowl in the refrigerator.  Don't worry if it is a little sticky; it will firm up as it chills.  Dough can be stored up to 2 weeks. When ready to make rolls, take out amount needed.  Turn dough out on a lightly floured surface, and knead for 2 or 3 minutes.   Roll out, and cut rolls.  Place in greased muffin cups.  Let rise for 30 minutes. Bake in a preheated 400 degrees F (205 degrees C) oven for 15 minutes, or until golden brown.

Prep time: 20 mins
Cook time: 15 mins
Total time: 2 hrs 30 mins
Yields: 4 dozen rolls

Calories: 79.5
Fat: 2.4 g
Saturated fat: 0.6 g
Carbohydrates: 12.7 g
Sugars: 2.6 g
Dietary fiber: 0.4 g
Protein: 1.8 g
Cholesterol: 0.4 mg
Sodium: 106.9 mg
Uncle David's Raspberry Cosmopolitan


Ingredients:
vodka, cranberry juice, sweetened lime juice, Cointreau liqueur, triple sec, Chambord raspberry liquor, lime wedge

Directions:
Combine ingredients (except for the lime wedge] with ice in a cocktail shaker. Shake well.
Drain into a martini glass. Serve with a twist or wedge of lime.
My Italian Stir-Fry


Ingredients:
turkey breast tenderloin, olive oil, onion, green bell pepper, zucchini, penne pasta, oregano, parmesan cheese

Directions:
Slice turkey breast thinly across grain (this is easier if you pop it in the freezer for about 30 minutes so it is partially frozen].
Marinate sliced turkey in Italian salad dressing for 30 minutes. Drain well before cooking.
Heat oil in wok or deep frying pan. Sauté turkey, stirring often, just until it looses pink color, about 4 minutes.
Add onion, pepper, and zucchini and continue cooking, stirring often, until vegetables are crisp-tender, about 4 minutes more.
Season with oregano, salt, and pepper.
Stir in cooked pasta; continue stirring until pasta is heated through.
Sprinkle with Parmesan cheese and toss lightly.
Serve and enjoy.
Summertime Iced Tea


Ingredients:
tea bags, boiling water, sugar, frozen limeade concentrate, water

Directions:
"Steep teabags in boiling water for 5 minutes. Discard teabags & add other ingredients. Stir well. Do not refrigerate until it is cool."
Bachickage With Polenta and Parmesan Romano Sauce #Ragu


Ingredients:
boneless skinless chicken thighs, bacon, polenta, salt, water, fresh chives

Directions:
Pre heat oven to 425.
To make the Bachicages:
Open the chicken thighs and spread each one with 1 ounce goat cheese.
Roll one chicken thigh around one Italian sausage link, cheese side facing the sausage. Repeat with remaining thighs and sausages.
Wrap bacon around each thigh, it will take two slices to completely cover the chicken thigh.  Place on parchment paper lined or nonstick baking sheet. The Bachicages are now ready to roast.
Roast Bachicages in preheated 425 oven for 40 minutes.
Remove the Bachicages from the oven and let rest while making the polenta and heating the pasta sauce.
Place pasta sauce in small saucepan and bring to a simmer over medium heat.
In a microwave safe bowl combine polenta, salt and water. Stir and micro wave on high for 3 minutes.
Remove from microwave and stir well.  Return to microwave for another 3 minutes on high.
Remove from microwave and stir well, return and heat on high for another 3 minutes.
Remove from microwave and stir again, then heat for an additional 2 minutes on high.
Ladle ¼ cup sauce onto each of 4 dinner plates and top with ¼ of the polenta.
Cut the thighs into 3 or 4 slices each and place the 4 slices on top of the polenta on each plate.
Sprinkle with fresh chives and serve with extra sauce in a side dish.
Chewy Gluten-Free Chocolate Chip Cookies


Ingredients:
tapioca flour, unsalted butter, brown sugar, turbinado sugar, white sugar, egg, vanilla, baking soda, salt, chocolate chips

Directions:
Preheat oven to 375 F degrees.
Blend butter, sugars, egg and vanilla with a wooden spoon until creamy.
In a separate bowl, blend flours, baking soda, almond meal and salt.
Fold dry ingredients into wet ingredients and mix well.
Grease a baking sheet.
Drop a tablespoon of the batter at a time onto the cookie sheet, leaving ample room between cookies.
Bake for 10 minutes.
Remove from oven and allow to sit for 5 minutes before transferring carefully to cooling rack.
Asian-Style Three Bean Salad


Ingredients:
green beans, edamame, canola oil, sugar, gingerroot, black beans, scallions, salt

Directions:
Put the green beans and frozen edamame into a steamer basket and steam for 4 minutes. Drain well, then transfer to a large bowl and refrigerate for at least 15 minutes.
In a small bowl, whisk together oil, vinegar, apricot preserves, sugar, and ginger.
Add the black beans and scallions to the green bean mixture and drizzle with dressing; toss to coat and season with salt.
Serve at room temperature or chilled.
Blue Ribbon Barbecue Ribs


Ingredients:
catsup, water, onion, sugar, Worcestershire sauce, paprika, cayenne pepper, chili powder

Directions:
Combine all ingredients except for ribs in a small saucepan; bring to a boil.
Place ribs in a greased 13 x 9 baking pan; pour sauce over ribs.
Bake in a 375 degree oven for 1 1/2 hours or until done.
Chunky Garlic and Herb Marinara Sauce


Ingredients:
fresh garlic cloves, sweet onion, fresh tomatoes, fresh basil, fresh oregano, olive oil, dry red wine, diced tomatoes, tomato paste, black pepper, sea salt

Directions:
Clean the garlic and finely dice.
Clean the onion and roughly chop.
In a large stockpot, place the olive oil.  Add the garlic and onion.  Cook, stirring occasionally, over medium high heat for about 5 to 7 minutes.
Wash and roughly chop the tomatoes.
Add to garlic and onion. Cook and stir for 10 minutes.
Add cans of diced tomatoes, tomato paste, red wine, cane sugar, salt and pepper.
Wash and roughly chop the basil and oregano.  Stir into the sauce.
Lower heat to medium low and let simmer, stirring occasionally, for 25 to 30 minutes.  Serve with your favorite pasta!
This recipe makes 2 quarts of sauce. Even better the next day, but if you prefer simply seal in a freezer bag or container and freeze. Will keep up to 4 months.  Just thaw, heat and serve!
Shrimp Fried Rice II
Category: main-dish
By OKBAT

The real shrimp fried rice, restaurant style. This is how I used to cook fried rice when my father still owned a restaurant.

Ingredients:
1 ½ cups uncooked white rice
3 cups water
4 tablespoons vegetable oil
1 cup fresh bean sprouts
½ cup chopped onion
1 ½ cups cooked medium shrimp, peeled and deveined without tail
¼ cup chopped green onion
2  eggs, beaten
1 teaspoon salt
¼ teaspoon ground black pepper
4 tablespoons soy sauce
¼ teaspoon sesame oil

Directions:
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside and allow rice to cool. Heat a large skillet or wok for 2 minutes.  When the skillet or wok is hot, pour in vegetable oil, bean sprouts and onions. Mix well and cook for 3 minutes. Mix in cooled rice and shrimp and cook for another 3 minutes. Stirring constantly. Mix in green onions, eggs, salt, pepper, soy sauce and sesame oil. Cook for another 4 minutes, stirring continuously, until eggs are cooked and everything is blended evenly.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 servings

Calories: 483.4
Fat: 17.5 g
Saturated fat: 3.2 g
Carbohydrates: 60.3 g
Sugars: 2.3 g
Dietary fiber: 1.9 g
Protein: 20 g
Cholesterol: 186.6 mg
Sodium: 1637.6 mg
Squash Ribbon Salad


Ingredients:
ground cumin, fresh lime juice, canola oil, squash, avocado

Directions:
In a large bowl, whisk the chile powder, cumin, lime juice, oil, and a pinch each of salt and pepper.
Run a vegetable peeler lengthwise along the squash to form long, thin ribbons. Stop peeling when you reach the central core of seeds and turn the squash over to continue peeling.
Toss with the avocado and dressing until well coated and sprinkle with the almonds.
Low Calorie Turkey Sausage Patties


Ingredients:
extra virgin olive oil, sage, ground paprika, salt, ground black pepper

Directions:
In a mixing bowl, combine the egg yolk, oil, sage, paprika, salt and pepper with a fork.
Crumble the turkey into the bowl with a fork or clean hands; combine thoroughly.
Shape into 8 patties.
Place the patties in a single layer on plate or work surface.
Coat both sides lightly with vegetable cooking spray.
Heat a large non-stick skillet over medium high heat.
Place patties in skillet and cook for 3 minutes or until browned.
Flip and cook for about 4 minutes or until cooked through.
Reduce heat if patties are browning too quickly.
*Patties are small so 2 equal 1 serving*.
Orange Honey Bread


Ingredients:
shortening, honey, egg, baking powder, baking soda, walnuts

Directions:
Preheat oven to 325°.
Cream shortening; add honey,orange rind and egg.
Sift dry ingredients and add to creamed mixture.
Add orange juice and nuts.
Bake 70 minutes.
Ginger Marmalade Grilled Chicken Salad


Ingredients:
boneless skinless chicken breast halves, orange marmalade, fresh ginger, garlic cloves, Dijon mustard, olive oil, red wine vinegar, red onions

Directions:
Place chicken on plate. Season with salt and pepper. Mix marmalade, jam, ginger, garlic and mustard in bowl. Spoon 1/4 cup marmalade mixture over chicken and turn to coat. Chill chicken and remaining marmalade mixture separately overnight.
Preheat broiler. Arrange chicken on broiler pan. Broil until chicken is cooked through, about 5 minutes per side. Cool slightly. Spread remaining marmalade mixture over chicken. Cut chicken crosswise into thin strips.
Whisk oil, reserved liquid from peppers and vinegar in large bowl. Season with salt and pepper. Add salad greens, pepper strips and chicken; toss to coat. Top salad with onions.
Pizza Dough & Pizza Sauce


Ingredients:
tap water, active dry yeast, sugar, salt, butter, bread flour, roma tomatoes, fresh basil leaves, Burgundy wine, red pepper flakes, granulated sugar, garlic

Directions:
For the dough:
Pour in your hot water and yeast into your breadmaker, start the breadmaker on the dough setting.  After 10 minutes, add the rest of the ingredients, and let run until dough setting is completed.
While that is going, make your sauce in a seperate glass bowl. First put the Roma tomatoes in and squish with your hands until you feel they are in small chunks. Then add the rest in and allow to marinate.
Once that is done, before the dough is ready, start on your toppings -- slicing, grilling, crumbling -- whatever you're going to use and grate your mozzarella. Keep in fridge until ready to top.
Preheat your oven to 500*.
When dough is done -- heavily oil your pizza stone (IF YOU DON'T HAVE ONE -- go to HOME DEPOT and get a nice large tile, and use the side that isn't coated for your pizza stone].
Roll out your dough and throw on your pizza stone. Baste the TOP with.
olive oil as well.  Sprinkle edges with 1/3 cup parmesan mixed with 2 tsp Weber Beer Can Chicken seasonings.
Cook alone in oven for 8-12 minutes or so. Check the dough in the middle.
when done and make sure it's heated throughout.
Lower oven to 350*.
Spoon on your tomato mixture evenly, add your cheese and toppings.  Heat another 8-10 minutes being careful not to burn the sides of the pizza, but letting the cheese bubble.  Enjoy!
Turkey Tetrazzini a la Stouffers®
Category: main-dish
By margieatk

This recipe tastes just like Stouffer's® turkey tetrazzini. Best recipe I have found.

Ingredients:
2 teaspoons butter
¼ cup butter, divided
1 cup chopped celery
1 (8 ounce) package sliced fresh mushrooms
½ cup all-purpose flour
2 ⅔ cups chicken broth
1 cup heavy whipping cream
¼ cup sherry wine
1 teaspoon salt
¼ teaspoon white pepper
½ (12 ounce) package angel hair pasta
2 cups diced cooked turkey
½ cup panko bread crumbs

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease a casserole dish with 2 teaspoons butter. Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain. Melt 2 tablespoons butter in a large pot over medium heat; cook and stir celery until it begins to soften, 1 minute. Stir mushrooms into celery; cook and stir until mushrooms are softened, 3 minutes more. Remove vegetables from skillet; melt remaining 2 tablespoons butter and whisk flour into hot butter to make a paste. Slowly whisk chicken broth and bring to a simmer; reduce heat to low and cook, whisking constantly, until sauce is thickened. Mix in cream, sherry, salt, and white pepper. Fold turkey, celery, and mushrooms into sauce; mix in angel hair pasta. Transfer mixture to prepared casserole dish and sprinkle panko crumbs on top. Bake in the preheated oven until sauce is bubbling and crumb topping has browned, about 30 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 456.9
Fat: 27.3 g
Saturated fat: 15.7 g
Carbohydrates: 34.1 g
Sugars: 1.6 g
Dietary fiber: 1.9 g
Protein: 20.9 g
Cholesterol: 113.7 mg
Sodium: 678.1 mg
Chicken Marsala Sandwich


Ingredients:
boneless chicken breast, salt, pepper, garlic powder, onion powder, cayenne pepper, olive oil, marsala wine, parmesan cheese, provolone cheese, swiss cheese

Directions:
Season chicken strips or tenders with salt, pepper, onion powder, garlic powder and cayenne pepper to taste.
Grill on a grill or in a grill pan.
Heat olive oil in a skillet and saute mushrooms.
Season mushrooms with the same spices as the chicken.
Finish mushrooms by deglazing the pan with the Marsala wine and allow to reduce until the wine has evaporated.
Meanwhile, take a loaf of Italian bread and invert it.
Cut a"V" wedge out of the bottom of the loaf and set aside.
Into the hollowed out portion of the loaf, sprinkle Parmesan cheese, layer thinly sliced provalone, chicken, Swiss cheese, and mushrooms.
Repeat the layering until it is even with the top of the bread.
Put wedge back in loaf and roll tightly in aluminum foil-- shiny side in.
Bake at 325 for 20 minutes.
Remove and let the loaf rest a few minutes.
Serve by slicing portions on a diagonal.