xiaoxl/recipe_data huggingface dataset:
Creamy Chicken Enchiladas


Ingredients:
low-fat sour cream, chili powder, monterey jack cheese, flour tortillas, tomatoes, green onion

Directions:
Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
Spread about ¼ cup chicken mixture down the center of each tortilla. Roll up and place seam-side down in a 3-qt shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
Bake at 350 for 40 mins or until the enchiladas are hot and bubbling. Top with the tomato and onion.
Butter Cream Frosting I
Category: desserts
By Carol

This is a frosting I normally put on birthday cakes.  Its like the frosting that bakeries put on cakes, but I much prefer to make my own since I know what I am putting into it, and as always, homemade is best.

Ingredients:
½ cup butter, softened
⅛ teaspoon salt
4 cups confectioners' sugar
2  egg yolk, beaten
1 teaspoon vanilla extract
2 tablespoons milk

Directions:
Cream butter until soft.  Add salt and part of sugar gradually, blending after each addition.  Then add egg yolks and vanilla; blend well.  Add remaining sugar, alternately with milk, until of right consistency to spread, beating after each addition until smooth.  Makes 2 1/2 cups or enough frosting to cover tops and sides of two 8 or 9 inch layers.

Prep time: 30 mins
Total time: 30 mins
Yields: 2 - 1/2 cups

Calories: 351.7
Fat: 12.7 g
Saturated fat: 7.7 g
Carbohydrates: 60.2 g
Sugars: 59 g
Protein: 0.9 g
Cholesterol: 82 mg
Sodium: 122.3 mg
Green Split Pea Curry Soup


Ingredients:
onions, carrots, celery, garlic cloves, ground ginger, ground cumin, ground coriander, ground cardamom, ground turmeric, lemon juice, cayenne pepper, chicken broth, chicken bouillon cube, salt, pepper

Directions:
Set slow cooker to high. Preheat 6 cups of water to boiling and add to slow cooker with cover.
While the water is heating, sort out any unwanted material from the dried green split peas. Rinse split peas well and add to the heated water in the slow cooker.
Wash and peel the onions and carrots. Dice and place in crockpot.
Wash and dice celery and add to the onions and carrots. Clean and crush or mince garlic and add it to the rest of the vegetables in the crockpot.
Add all the seasonings and the lemon juice to the slow cooker and mix well.
Cover and leave on high setting. Stir occasionally, checking to see if more hot broth/water is needed for desired consistency.
Let cook for 6 and 1/2 hours or until its at desired thickness.
Serve!
The Best Grilled Pizza


Ingredients:
warm water, dry yeast, honey, extra virgin olive oil, flour, salt, Italian sausage, red onion, fresh spinach, cherry tomatoes, green olives, black olives, mozzarella cheese, feta, garlic powder

Directions:
Mix the dough in your bread maker, if you have one. Start with the water, yeast, and honey, and olive oil. Add 3 cups of the flour, and the salt. Mix in the last cup of flour. Knead until smooth, 10 minutes, using more flour if necessary. Put dough in a well oiled bowl, turn dough to coat it all. Cover with plastic wrap, let rest for 30 minutes.
Divide dough into 6 portions. If not using right away, refrigerate.
Shape each piece into a rustic oval, place on a cookie sheet that has been dusted with corn meal. Place wax paper between dough and repeat until all are shaped.
Get your vegetables prepped, put all toppings in seperate bowls, stack in a large roaster, and head for the grill.
Rub oil across gates of a hot grill, with a clean rag. Brush olive oil on each pizza. Grill dough on each side, 1-2 minutes, making sure each side has been oiled.
Remove and line the grill with aluminum foil. Have each guest stack their own pizza with toppings, mozzerella first, then spinach, meat, other veggies, then the feta. Drizzle olive oil over the tops, and place on grill, cover untill cheese is melted, approximatley 5 minutes.
Wonderful and healthy!
Taco Junk


Ingredients:
ground turkey, whole corn, great northern beans, diced tomatoes with green chilies, salsa

Directions:
Mix all ingredients together.
Place in a crockpot.
Cook on high for 4 hours.
Note: I didn't use the beans. It was milder than I thought it would be so next time I would add some taco seasoning, mild green chilies or olives.
Denver Sandwich, Thick and Hearty


Ingredients:
eggs, milk, margarine, ham, green onions, margarine

Directions:
With a whisk, beat the eggs, milk and melted margarine.
Add the ham and green onions, stirring until blended.
In a heavy frying pan, melt the 2 tablespoons of margarine.
Pour the egg mixture into the pan, continuously stirring while pouring.
Cover the egg mixture and cook over med-high heat, for about 3-5 minutes. then remove the cover.
Run a spatula around the edges of the pan to loosen the eggs.
If there is still a lot of uncooked egg on top, poke through, allowing the egg to run to the bottom of the pan.
When semi-set, cut the egg into quarters and flip each piece over.
Continue cooking until set.
If desired, top with cheese slices.
Remove from heat, cover.
Toast the bread, butter and make 2 hearty sandwiches.
Serve with tomato soup or fries for a lunch or supper meal.
Tomato-Basil Sauce


Ingredients:
olive oil, onion, green pepper, mushrooms, garlic cloves, canned tomatoes, tomato sauce, dried basil, sugar, crushed red pepper flakes, parmesan cheese, red wine

Directions:
Sauté fresh veggies till softened then add remaining ingredients.
Bring it all to a boil,then add meatballs or ground beef, Italian sausage, chicken pieces, spare ribs and simmer for a couple of hours.
(Don't be shy to use fresh herbs in place of dried, an added handful fresh chopped parsley would go nicely too].
Chicken With Mushrooms
Category: meat-and-poultry
By KIMPAT

This is one of the best ways that I have ever prepared chicken. This recipe has been requested many times after I have served it. Serve chicken over hot cooked rice or noodles.

Ingredients:
3 cups sliced mushrooms
4  skinless, boneless chicken breast halves
2  eggs, beaten
1 cup seasoned bread crumbs
2 tablespoons butter
6 ounces mozzarella cheese, sliced
¾ cup chicken broth

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs. In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan. Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 454.3
Fat: 19.8 g
Saturated fat: 10 g
Carbohydrates: 23.8 g
Sugars: 3.5 g
Dietary fiber: 2 g
Protein: 44.1 g
Cholesterol: 203.9 mg
Sodium: 1107.9 mg
Sweet Potato-Chipotle Pancakes


Ingredients:
sweet potato, chipotle peppers, egg, honey, all-purpose flour, chili powder, salt, sour cream, creme fraiche

Directions:
Grate sweet potatoes using the grating blade of a food processor or the large holes of a box grater.
Transfer grated potatoes to a bowl and add in the chipotles, egg, and honey; stir with a rubber spatula to combine.
In a small bowl, whisk the flour, chili powder, and salt together; add the dry ingredients to the potato mixture; stir with spatula just until incorporated.
Pour enough peanut oil to come 1/8 inch up the sides of a large cast-iron or other heavy skillet and heat over medium heat until the oil is very hot but not bubbling.
While the oil is heating, line a baking sheet with a brown paper bag or a triple thickness of paper towels.
For each pancake, drop a rounded tablespoon of batter into the oil and press the cake down with the back of the spoon to create a thin pancake that is about 2 ½ inches across.
Be careful not to crowd the pan—leave about 2 inches of space between the pancakes.
Cook pancakes until they are deep brown and crispy on the undersides, then turn with a wide spatula and a fork and brown the other sides.
Lift the pancakes out of the oil, letting the excess oil drip back into the pan, and place on the brown paper to drain.
Pat the tops of the pancakes free of excess oil with paper toweling and serve immediately, or keep, uncovered, in a 200° oven while you make the rest of the batch.
Menemen
Category: uncategorized
By Yoly

This Turkish-inspired egg dish is very similar to the way some Mexican egg breakfasts are prepared. Very versatile and you can control the level of spiciness.

Ingredients:
1 tablespoon extra-virgin olive oil
¼ cup chopped onion
2 tablespoons diced red bell pepper
2 tablespoons diced Aleppo chiles, or to taste
½ teaspoon red pepper flakes
1 teaspoon minced garlic
¼ cup chopped tomato
salt and ground black pepper to taste
3 large eggs, beaten
1 tablespoon thinly sliced basil leaves
1 tablespoon crumbled feta cheese

Directions:
Heat olive oil in a skillet over medium heat. Add onion, bell pepper, chiles, and red pepper flakes. Cook and stir until onions are soft and translucent, 5 to 6 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes, with their juices, and season with salt and pepper. Cook until tomatoes are softened, 4 to 6 minutes. Add eggs to the skillet, tilting the skillet until eggs cover skillet completely. Do not mix. Cook until eggs are set, 3 to 5 minutes. Top with basil and feta cheese.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 220.3
Fat: 16.3 g
Saturated fat: 4.2 g
Carbohydrates: 8.9 g
Sugars: 3.4 g
Dietary fiber: 3.6 g
Protein: 11.9 g
Cholesterol: 283.2 mg
Sodium: 162.9 mg
Surprise Rice


Ingredients:
rice, milk, sausage, onion, sweet pepper, margarine

Directions:
Remove the seeds from the pepper, chop and parboil.
Add pepper and onion, chopped fine, to the rice.
Mix thoroughly and put a layer in a buttered baking dish.
Add a layer of the sausages which have been partially cooked, and cover with rice.
Pour milk over it all and dot with butter.
Cover and bake for one-half hour.
Remove the cover and bake for another half hour.
Temperature: 350F Time: 1 hour.
Vegetarian Grilled Pizza


Ingredients:
all-purpose flour, white bread flour, salt, honey, water, onion, olive oil, garlic cloves, fresh basil, chopped tomatoes, oregano, mozzarella cheese, cauliflower, mushrooms, onion, semolina, honey

Directions:
To make dough, put lukewarm water and the flours, pink salt, yeast and honey into the bowl of an electric mixer (or a large regular bowl if using a hand mixer]. Add the oil while mixing.
Mix on a low speed for 1 minute, scrape down the sides then give it another blast.
Keep mixing on a low speed as you slowly add the oil, then mix for a further 5-7 minutes so you end up with slightly wet, smooth and elastic dough.
Transfer to a lightly greased bowl, cover with a damp tea towel and set aside in a warm place for an hour.
Once raised, gently knock the dough back on a flour dusted surface then equally divide and roll into four rounds.
To make sauce, finely chop the onion and fry in a medium pan over a medium-low heat with two tablespoons olive oil for around 5 minutes or until softened but not coloured.
Crush in the garlic or add fresh at the end.
Finley chop and add the basil leaves along with chopped tomatoes and the oregano and season with salt and pepper.
Either whizz it up with a stick blender or keep it chunky.
For harissa smoked cauliflower, boil cauliflower head for 7-8 minutes, cover in Harissa paste then cook in middle of BBQ heat canyon for 45-60 minutes then add a squeeze of lemon juice after].
To make pizza, set up the BBQ for the heat canyon technique, cover with lid and allow to heat up like an outdoor oven – you want a temperature of around 450°F.
Spread 1 tablespoon of tomato sauce over each dough round.
Add mozzarella cheese, cauliflower, mushrooms, onions and remaining olive oil.
Dust a pizza stone or a large metal roasting tray with plenty of semolina flour.
Place the pizza on top and cook on the BBQ with the lid on for 10 to 12 minutes or until golden, crisp and the cheese has melted.
Dip leftover crusts into honey.
Cheesy Tater-Topped Chili


Ingredients:
potatoes, onion, garlic cloves, chili powder, cumin, cinnamon, salt, tomato paste, stout beer, butter, scallions, milk, white cheddar cheese

Directions:
In a large pot, boil the potatoes until they are fork-tender.
While the potatoes are coming up to a boil, preheat a deep skillet or wide, heavy-bottomed pot over medium-high heat.
Add the olive oil and ground beef and crumble up the meat as it cooks, using the back of a wooden spoon or potato masher, for about 8 minutes, until brown and caramelized.
Add the onions, garlic, chili powder, cumin, smoked paprika, cinnamon, salt and tomato paste to the meat and cook another 5 minutes.
Add the beer and stock, and stir to loosen any bits from the bottom of the pan.
Reduce the heat and simmer for 10-15 minutes, until thickened.
Season the chili with salt to your taste.
Once the potatoes are done cooking, drain and return them back to the same pot.
Place the potatoes back over the heat, shaking them around a bit to dry them out.
Add the butter and the whites of the scallions to the potatoes, and sauté the scallions 1-2 minutes, until tender.
Remove the potatoes from the heat then add in the milk, egg yolks, salt and ground black pepper. Mash them up with the potatoes masher.
Fold the cheese into the potatoes and allow it to melt.
At this point the chili should be ready to be poured into a casserole dish and topped with the cheesy scallion potatoes.
Place the chili tater-topped casserole into the oven and brown the top, about 2-3 minutes.
Garnish with the reserved green scallion tops and serve.
Yum Brownies


Ingredients:
butter, sugar, salt, vanilla extract, eggs, all-purpose flour

Directions:
.Preheat oven to 350°F Line a 9×13-inch baking pan with aluminum foil, and grease lightly.
In a medium-large saucepan over low heat, melt together butter and chocolate, stirring occasionally. Whisk in sugar, salt and vanilla, then turn off heat. Whisk in eggs one at a time, waiting until each is fully incorporated before adding the next. Stir in flour and cocoa powder until mixture is uniform. Stir in peppermint oreo cookies and pour batter into prepared pan. Crush 3-4 additional cookies finely and sprinkle on top of batter, if desired.
Bake for about 35 minutes, until a toothpick inserted into the center comes out with moist crumbs, but not coated with batter.
Cool brownies in pan for about 20 minutes, then lift brownies in the foil out of the pan and place on a wire rack to cool completely before slicing.
Makes 36 brownies (or 48 bite-sized brownies].
Crock Pot Stewed Apples


Ingredients:
tart apples, cinnamon, ground nutmeg, cornstarch, sugar, butter

Directions:
Put first 5 ingredients in your crock pot.
Stir well to coat the apples with all the spices.
Dot with butter.
Cook on low about 4 hours.
Stir once during cooking.
Since crock pot temperatures vary, you should check to make sure that apples are soft but not mushy like apple sauce.
It should have the consistency of apple pie filling.
This is DELICIOUS warm with vanilla ice cream!
It's good plain too.
Parmesan Brussels Sprouts With New Potatoes


Ingredients:
new potato, Brussels sprout, butter, garlic clove, parsley, parmesan cheese, salt, pepper

Directions:
Bring a large pot of salted water to a boil.  Add the potatoes.
After 10 minutes of boiling time add the brussels sprouts and continue to boil for about 3-5 minutes.  Strain and run under cold water to stop the cooking process.
Melt butter  in a large sauce pan and add the garlic, salt and pepper.  Add the vegtables and saute for 3-4 minutes.
Remove from heat and add chopped parsley.
Transfer into serving dish and garnish with parmesan cheese and a bit more salt and pepper.
Ambrosia Rice Krispy Treats


Ingredients:
butter, marshmallows

Directions:
Chop all freeze dried fruits and dried banana chips into small pieces. Set aside.
In a 6 quart pot melt butter over medium low heat.
When butter melts add marshmallows and stir until all lumps are gone.
Add chopped dried fruit and stir until well combined.
Add Rice Krispies and gently stir until evenly coated with marshmallow mixture.
Scrape into greased 8×12" pan and allow to completely cool.
St. Patrick's Day Rice Krispie Treats


Ingredients:
butter, marshmallows

Directions:
In a large saucepan, melt butter over low heat. Add the marshmallows and continue to stir until the marshmallows have completely melted. Add the green sprinkles, stir well.  Remove from heat.
Stir in the Kellogg's Rice Krispies cereal coating them well with the melted marshmallow mixture.
Using a buttered or silicone spatula, press the mixture evenly into a 13 x 9 x 2 inch pan which has been buttered or sprayed with non-stick spray or lined with wax paper.
Cut into squares when the mixture cools.
Bourbon Bacon Scallops


Ingredients:
bacon, scallions, Bourbon, maple syrup, soy sauce, Dijon mustard, fresh ground black pepper, pepper, sea scallops

Directions:
Heat a skillet over high temperature and sauté the bacon for 4-5 minutes, until limp and partially browned; remove from skillet, drain, and set aside to cool.
In a bowl, combine the green onions, bourbon, maple syrup, soy sauce, mustard, and pepper, and stir well; remove about 2 tablespoons of marinade to another container and set aside.
Add the sea scallops to the marinade in the bowl and toss gently to coat.
Cover and place in refrigerator to marinate for 1 hour, stirring occasionally.
Preheat your oven broiler; pan spray a broiler pan.
Cut the partially cooked bacon strips into 4 sections apiece.
Remove the scallops from the marinade (reserve marinade] and wrap a piece of cut bacon around each scallop - if the scallops are very large, they might only reach halfway around.
Thread the wrapped scallops onto the skewers (going through each end of bacon strips if they only reach halfway around], making sure to leave space between each scallop so that the bacon will cook well.
Place the completed skewers on the pan-sprayed boiler pan and broil for 8 minutes or until the bacon is crisp and the scallops are opaque, occasionally basting with the marinade used with the scallops (how long they need to cook depends on the size of the scallops].
Remove skewers from broiler, place them on a serving platter, and brush or drizzle with the reserved marinade (that which was not combined with the scallops in the refrigerator].
Note:  these can also be cooked on the grill if you watch them carefully so that the scallops do not overcook.
Rosemary Loaves


Ingredients:
lean ground beef, onion, fresh rosemary, dried rosemary, parsley, garlic cloves, salt, pepper, romano cheese, parmesan cheese, egg, red wine, olive oil, fresh rosemary, parsley

Directions:
Place ground beef in a mixing bowl with onion.
If using dried rosemary, chop it with the parsley for a fresh taste.
Add rosemary, parsley, garlic, salt, pepper, grated cheese (breadcrumbs], egg and wine to the meat and onion mixture.
Mix with hands or spoon until well combined.
Shape into 6 equally sized mini loaves; they should be at least 1 inch in height.
Heat oil in large skillet; brown loaves on each side over medium heat.
Lower heat and cover; let cook for 15 - 20 minutes turning the loaves once.
Serve immediately and garnish with rosemary or parsley.
Haupia Cake


Ingredients:
coconut milk, water, unflavored gelatin, heavy cream, sugar, sugar, salt, cornstarch, water, coconut milk, vanilla

Directions:
MAKE CAKE & WHIPPED CREAM FROSTING:  Preheat oven according to directions on cake mix.  Grease and flour two 8 or 9-inch round cake pans.
Prepare the cake according to the package directions, using 2/3 cup of the coconut milk, water, and egg whites.
When cakes are finished baking, cool and cut each cake horizontally into 2 layers.  If your top layers are mound-shaped, cut them so they are flat.  (If your layers aren't flat, your filling/frosting will seep off the cake and you'll have a mess.]
Soften gelatin in remaining 1/3 cup of coconut milk.  Dissolve over hot water.  Cool completely.
In a bowl, whip the heavy cream.  Fold the gelatin mixture, sugar, and extract into the whipped cream.  Chill frosting until it is of spreading consistency.
MAKE HAUPIA FILLING:  In a small bowl, mix together the sugar, salt, cornstarch and water.  Set aside.
In a saucepan, heat the coconut milk.  When hot, add the sugar mixture.  Cook, stirring constantly, until the mixture thickens.  Remove from heat.  Stir in vanilla and cool.
Chill the filling until it is of spreading consistency.
ASSEMBLE THE CAKE:  Spread the Haupia Filling between each cake layer (spread it on pretty thickly, about 1/2" thick or so]. You'll have the following layers: cake, filling, cake, filling, cake, filling, cake.
Refrigerate assembled cake until set.
Frost entire cake with whipped cream mixture.  Sprinkle coconut all over the cake sides and top.
Keep refrigerated until ready to serve.
NOTE:  Cooking times are approximate and do not include chilling times.
Chicken Pasta Salad With White BBQ Sauce


Ingredients:
salt, corkscrew macaroni, frozen corn, canned black beans, red bell pepper, yellow bell pepper, red onion, jalapeno chile, fresh cilantro, lime juice, pepper, mayonnaise, cider vinegar, sugar, black pepper, cayenne pepper

Directions:
bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until nearly tender, about 8 minutes. Add corn and cook 1 minute more. Reserve 1/4 cup cooking water, then drain pasta and corn. Transfer to bowl and refrigerate until completely cooled.
Stir in chicken, beans. bell peppers, red onion, jalepeno, cilantro, lime juice, and sauce. Add reserved pasta water, 1 tablespoon at a time, until sauce is loose. Season with salt and pepper to taste.
Horseradish Cream


Ingredients:
sour cream, dry mustard, salt

Directions:
Combine all ingredients and mix well., Cover and chill at least 1 hour to blend flavours.
Mac and Cheese Jack O’ Lantern


Ingredients:
cauliflower florets, elbow macaroni, heavy cream, Dijon mustard

Directions:
Preheat the oven to 400°F Cut the bread into 2 triangles for jack o’ lantern eyes, 1 large mouth, and 1 stem.
Bring a large pot of generously salted water to a boil. Add the cauliflower and cook until tender, about 5 minutes. Use a slotted spoon to transfer the cauliflower to a blender. Add the macaroni to the boiling water and cook until just tender, about 4 minutes. Drain and transfer to a 9-inch pie dish.
While the macaroni cooks, add the cream, mustard, and 1 1/2 cups cheese to the blender. Puree until smooth. Season to taste with salt and pepper. Pour over the macaroni and gently stir until well-combined. Top with the remaining 1/2 cup cheese, then the pumpernickel croutons.
Bake until bubbling, about 15 minutes.
Green Gazpacho (Posted for Zwt II)


Ingredients:
green tomatoes, green bell pepper, cucumber, parsley, cilantro, lime juice, avocado, garlic clove, salt, ground cumin, olive oil, red wine vinegar, honey, cold water, black pepper, cayenne pepper, tortilla chips

Directions:
Combine all ingredients in a lrg bowl & stir well to get a good distributional mix.
Purée the mixture in a blender or food proc till reasonably smooth (doesn't have to be perfect].
Transfer to a container w/a lid & chill till very cold (Keeps well for dys if tightly covered & refrigerated].
Serve plain or topped w/a tortilla chips garnish. (NOTES: Lime slices would also be very nice visually as an opt garnish.].
Horseradish Creme Fraiche and Mustard Sauce


Ingredients:
horseradish, creme fraiche

Directions:
Mix the ingredients together., Add salt and fresh pepper to taste., Serve with roast beef or steak.