xiaoxl/recipe_data huggingface dataset:
Banana Upside-Down Cake
Category: desserts
By Dana Campbell

Easy and yummy. Bananas, brown sugar and pecans are baked under a banana cake mix. The pans are then inverted so the bananas end up on top!

Ingredients:
4 tablespoons butter, melted
½ cup brown sugar
½ cup chopped pecans
4  bananas, sliced
1 (18.25 ounce) package banana cake mix

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) pans. Combine butter and brown sugar, divide and spread evenly between the 2 pans. Sprinkle pecans evenly over both brown sugar mixtures, arrange banana slices evenly over each. Prepare cake mix according to package instructions. Divide batter into the 2 pans. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Turn cakes upside down on a platter or plate, gently tap bottom and carefully remove pans, replacing caramel mixture that sticks to pan.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 30 mins
Yields: 2 - 8 inch round pans

Calories: 313.4
Fat: 11.2 g
Saturated fat: 4.2 g
Carbohydrates: 53.3 g
Sugars: 34.7 g
Dietary fiber: 1.5 g
Protein: 1.9 g
Cholesterol: 10.2 mg
Sodium: 287.7 mg
Lemon Trout
Category: seafood
By fallon425

This delicious lemon trout is lightly battered and pan-seared, blending seasonings from lemon pepper to cayenne pepper to create a burst of flavor!

Ingredients:
4 cups all-purpose flour
2 tablespoons lemon pepper
1 ½ tablespoons salt
½ teaspoon dried thyme
½ teaspoon cayenne pepper
1 teaspoon onion powder
¼ cup grated lemon zest, divided
4 (6 ounce) fillets rainbow trout
1  lemon
½ cup lemon juice
½ cup extra-virgin olive oil

Directions:
In a large bowl, stir together the flour, lemon pepper, salt, thyme, cayenne and half of the lemon zest. Combine the lemon juice and remaining lemon zest in a shallow dish and soak fish fillets for about 1 minute. Heat oil in a large skillet over medium heat. Dip the trout fillets in the flour mixture so that both sides are coated. Shake off the excess and place fillets in the hot oil. Cook for 3 to 4 minutes on each side, until golden brown and fish can be flaked with a fork. Discard the leftover lemon juice. Remove from the skillet and drain on paper towels briefly before serving. Garnish each serving with a wedge of lemon.

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

Calories: 978.8
Fat: 40.5 g
Saturated fat: 6.1 g
Carbohydrates: 103.1 g
Sugars: 1.8 g
Dietary fiber: 5.7 g
Protein: 48.6 g
Cholesterol: 97.1 mg
Sodium: 3401.1 mg
My Favorite Bologna or Ham Salad for Sandwiches


Ingredients:
American cheese, mayonnaise

Directions:
Do not use Velveeta for this recipe, it does not store well.
I suggest a food processor for this recipe unless you prefer a meat grinder.  Use a large bowl with tight lid for storing.
Take all the bologna out of the packaging and quarter.
Unwrap all the cheese slices (if in wrap] and quarter as well.
Place half the meat and half the cheese in processor and pulse until semi-chunky.  It should look spreadable.  Scoop in bowl.
Add remaining bologna and cheese, process.
Place rest in large bowl and add relish, mix well.
Add 1/2 of the mayo, stir.  You can choose the consistency if you prefer.  I like it a bit more mayonnaisy.  Add rest if preferred.
You can use either Miracle Whip or real Mayo, both are great.  I like the real mayo because it works better with crackers.
Serve on either a hamburger bun (kid's favorite], sandwich bread, or club crackers.
Store remaining spread in fridge, it can last up to one week.
Grilled Chicken and Strawberry Salad


Ingredients:
boneless skinless chicken breasts, olive oil, baby arugula, basil leaves, strawberries, sweet onion, walnuts, feta cheese

Directions:
Whirl 80 mL (1/3 cup] oil with 80 mL (1/3 cup] berries, vinegar, chives, honey and 1 mL (1/4 tsp] salt in a blender until smooth. Season with pepper.
Preheat barbecue to medium and brush chicken breasts with 5 mL (1 tsp] oil. Season with 1 mL (1/4 tsp] salt and pepper.
Barbecue chicken for 6 minutes; turn and continue barbecuing, 8 to 10 more minutes. Remove and let rest 5 minutes, then slice.
Toss arugula with basil in a bowl and divide among 4 plates. Top with strawberries, apple, onion, walnuts and chicken. Drizzle dressing and add feta.
Lebanese Chicken and Potatoes
Category: world-cuisine
By guyworldwide

A traditional Lebanese dish of baked chicken and potatoes, which I learned from my mum. Unbelievably simple, but ever so delicious.

Ingredients:
8  cut up chicken pieces
8  medium potatoes, peeled and quartered
salt to taste
ground white pepper to taste
4 cloves garlic, crushed
½ cup extra virgin olive oil
1 cup fresh lemon juice

Directions:
Preheat oven to 425 degrees F (220 degrees C). Place chicken and potatoes in a large baking dish. Season generously with salt and white pepper. In a bowl, stir together garlic, olive oil, and lemon juice. Pour over chicken and potatoes. Cover dish with foil. Bake in preheated oven for 30 minutes. Remove foil, increase heat to 475 degrees F (245 degrees C), and cook until chicken and potatoes are golden, about 30 minutes.

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

Calories: 592.5
Fat: 30.5 g
Saturated fat: 5.9 g
Carbohydrates: 53.9 g
Sugars: 3.2 g
Dietary fiber: 6.5 g
Protein: 26.7 g
Cholesterol: 65.5 mg
Sodium: 80.7 mg
Hearty Italian Sausage and Meatball Stew #Ragu


Ingredients:
olive oil, onion, green bell pepper, zucchini, salt, garlic cloves, beef broth, garbanzo beans, black beans, diced tomatoes, pasta, parmesan cheese

Directions:
Place a 4-5 quart Dutch oven over medium high heat.  Add the olive oil, onion, green pepper, zucchini and salt.  Mix well.  Cook for 6-8 minutes, stirring often, until just heated through.  Add the garlic and Italian seasoning.  Mix well.  Add the Ragu sauce, beef broth, garbanzo beans, black beans and diced tomatoes.  Mix well and bring to a simmer.  Add the pasta and cook until pasta is al dente.  Add the sausage and meatballs.  Mix well and bring to a simmer to heat through.
Top each individual serving with grated Parmesan cheese, if desired.
Crock Pot Spinach Artichoke Dip


Ingredients:
cream cheese, fresh spinach, mozzarella cheese, mayonnaise, parmesan cheese, onion, garlic cloves

Directions:
Tear artichokes apart with your fingers., Mix ingredients together., Bake in lightly buttered 3 quart crockpot on High for ~1 hour., Can be turned to low when finished and served directly from the crock pot.
Plantation Coffee Punch


Ingredients:
chocolate milk, vanilla ice cream, coffee ice cream, Cool Whip, ground nutmeg

Directions:
Combine first 3 ingredients in a punch bowl and stir until ice cream melts., Garnish with dollops of whipped cream and sprinkle with nutmeg, if desired.
Orange Squash and Garbanzo Stew/Soup


Ingredients:
canola oil, onion, fresh ginger, garlic clove, ground cumin, ground coriander, water, reduced sodium soy sauce, sweet potatoes, pumpkin, garbanzo beans, reduced-fat coconut milk, lime, juice of, cilantro leaves, spinach

Directions:
Heat oil in medium saucepan over medium low heat.
Add onion, pepper, ginger and garlic.
Cook, stirring, 2 to 3 minutes or until onion is translucent but does not brown.
Add cumin and coriander while cooking, stirring, 1 minute or until spices are aromatic, taking care not to burn.
Add water, soy sauce, squash and beans to pot, bring to boil.
Reduce heat and simmer for 15 minutes or until squash is tender and water is nearly cooked away.
Add coconut milk and heat through.
Add lime juice and cilantro or spinach and stir to blend.
Garnish with spinach or cilantro leaves.
Mirliton
Category: side-dish
By MOUNTMAN

Mirliton (chayote) squash is the vegetable that is used to make this wonderful dressing. It's very popular here in Louisiana around the holidays.

Ingredients:
6  (8-ounce) mirlitons (chayotes)
2 teaspoons olive oil
1 clove garlic, minced
1 medium onion, chopped
1 pound fresh shrimp, peeled and deveined
1 pound cooked, cubed ham
1  egg
1 cup dry bread crumbs  (Optional)
2 tablespoons chopped fresh parsley
1 teaspoon dried thyme
salt and pepper to taste
½ cup dry bread crumbs for topping  (Optional)

Directions:
Bring a large pot of water to a boil. Add mirliton, and boil until tender, about 45 minutes. Drain, cool, and peel. Cut in half, remove seeds, and cut into cubes. When the mirliton are almost done, bring another pot of water to a boil. Add shrimp, and cook for about 5 minutes, until pink. Drain shrimp, reserving the water for later. Preheat the oven to 250 degrees F (120 degrees C). Heat olive oil in a large skillet over medium-high heat. Fry onion and garlic in the oil until soft. Transfer to a 9x13 inch baking dish. Add the shrimp, ham, and cubed mirliton. Beat the egg in a small dish with a tablespoon of the water from the shrimp; pour into the baking dish. Mix in the bread crumbs, parsley, thyme, salt and pepper until evenly blended. If it seems a little dry, add a little more water from the shrimp. You have the choice to freeze, refrigerate, or bake at this point. Sprinkle some more breadcrumbs on top if desired. Bake for 1 hour and 30 minutes in the preheated oven, or until golden brown on top.

Prep time: 1 hr
Cook time: 1 hr 30 mins
Total time: 2 hrs 30 mins
Yields: 8 servings

Calories: 318.7
Fat: 14.1 g
Saturated fat: 4.5 g
Carbohydrates: 23.1 g
Sugars: 4.4 g
Dietary fiber: 3.8 g
Protein: 24.7 g
Cholesterol: 141.3 mg
Sodium: 1061.7 mg
Black Cherry Cream Parfaits


Ingredients:
black cherry gelatin, boiling water, confectioners' sugar, dark sweet cherries, walnuts

Directions:
In a bowl, dissolve gelatin in boiling water. Stir in soda; refrigerate for 2 hours or until partially set.
In a mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form.
Stir cherries and walnuts into gelatin; fold in whipped cream. spoon into parfait glasses. Refrigerate until firm. Yield: 10 servings.
Risotto With Asparagus and Prosciutto


Ingredients:
asparagus, olive oil, butter, onion, prosciutto, arborio rice, dry white wine, parmesan cheese

Directions:
Prepare and trim asparagus*. Cut stalks into 2 cm long pieces, reserve the tips.
Place <U+2154> of stalk pieces, 1 cup broth and 1 cup water in blender and puree until almost smooth. Set aside.
Sauté onion in olive oil and 1 tablespoon butter for 5 minutes in a large pan, over medium heat.
Add prosciutto and sauté for 3 more minutes.
Add rice and stir to coat the grains for 2 minutes. Add wine and cook until absorbed, stirring often, about 2 minutes.
Add ½ cup stock and simmer until liquid is absorbed, stirring often, about 4 minutes. Continue to cook for 15 minutes, adding more stock as needed and allowing liquid to be absorbed before adding more, stirring often.
Add remaining asparagus stalk pieces and reserved asparagus tips and continue cooking until rice is just tender and mixture is creamy, adding stock as needed and stirring often, about 10 minutes longer.
Add reserved asparagus puree and stir until absorbed, about 3 minutes.
Stir in the remaining butter, Parmesan and cream but do not return to the heat.
* Slightly bend each stalk and allow it to „snap“ naturally – it will break exactly at the point where the stalk begins to be thick and woody. Remove these hard parts.
Ukrainian Poppy Seed Roll


Ingredients:
warm water, sugar, all-purpose flour, unbleached flour, sugar, butter, egg, lemon, milk, poppy seeds, milk, butter, sugar, golden raisin, walnuts, egg

Directions:
THE NIGHT BEFORE: Scald with boiling water 2 1/3 cups poppies. I do this about three times.  I put the poppies in a large bowl add boiling water and swish them poppies.  Wait until the poppies have settled and then pour off the water.
After the third wash let the poppies stand in hot water for 1 hour.
Drain poppies through a cheesecloth covered net sieve.
Air dry in the sieve, preferably overnight.
FOR THE DOUGH: MIX and KNEAD for about 10 minutes addin more flour if necessary.
This is a soft dough.
Let rise in a greased bowl, covered, for about 45 minutes, till doubled in bulk.
Punch down and divide into two parts.
Roll each into rectangle.
Spread with Poppy Seed Filling all over the rectangle.
Roll up each rectangle from the long end like a jelly roll.
Pinch seams to make edges secure.
Place on greased baking sheet.
Cover, let rise until doubled, about 45 minutes, brush with egg wash or cream.
(I use evaporated milk to brush tops] I like to slash tops lightly about 1/4 inch deep and 2 inches apart all the way up the roll.
BAKE: preheated oven 350 degree F.
for about 45 to 50 minutes or until done and brown on top.
POPPY SEED FILLING: Stir HOT milk into poppy seeds, add the rest of the ingredients in order.  Sometimes I add liquid honey for more sweetness.  Add to taste.
Stir until cool.
When cool fill rolls.
Salted Chocolate Cookies
Category: desserts
By Yoly

The addition of sea salt takes these big, soft, chocolaty, fudgy cookies to another level. Chocolate lovers will find these cookies irresistible.

Ingredients:
nonstick cooking spray
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon sea salt
½ cup butter, cut into chunks
¾ cup semisweet chocolate chips
⅔ cup brown sugar
½ cup white sugar
2  eggs
1 teaspoon vanilla extract
1 tablespoon sea salt, or as needed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper and spray with cooking spray. Combine flour, cocoa powder, baking powder and 1/2 teaspoon sea salt in a bowl. Place butter in a saucepan over low heat and cook until melted, 3 to 5 minutes. Add chocolate chips and stir until completely melted. Remove from the heat. Combine brown sugar, white sugar, eggs, and vanilla extract in a bowl and beat with an electric mixer until creamy. Pour a small amount of the chocolate mixture into the egg mixture and stir until well combined. Slowly add remaining chocolate mixture, stirring constantly so the eggs don't curdle. Fold in the flour mixture until just combined. Do not overmix. Drop 6 large scoops of batter about 2 inches apart onto each of the prepared baking sheets. Bake in the preheated oven until cookies have spread and flattened to a diameter of 4 1/2 inches or larger, and the tops are crinkled and puffed, 12 to 14 minutes. Immediately sprinkle with sea salt. Place baking sheets on a wire rack and cool for 18 to 20 minutes. Remove cookies with a spatula onto serving platter.

Prep time: 10 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 12 cookies

Calories: 236.4
Fat: 12 g
Saturated fat: 7.1 g
Carbohydrates: 32 g
Sugars: 22 g
Dietary fiber: 1.5 g
Protein: 3 g
Cholesterol: 51.3 mg
Sodium: 624.1 mg
Campbell's Type Tomato Soup to Can for Winter


Ingredients:
onion, celery ribs, celery seed, flour, salt, sugar, pepper, tomato puree, baking soda

Directions:
Note: use a large oversized non reactive (stainless steel or enamelware] pot for stirring ingredients together because mixture will foam A LOT!
Put seven quarts of the tomato juice or puree that you get when you run your tomatoes through a food mill or strainer into the large oversized stockpot.
In blender, put the chopped onion, celery, flour, sugar, salt and pepper. Remove 2-3 cups of the puree from your stockpot and add to the ingredients in the blender and process until smooth and thick. You may have to do this in two or three batches depending on the size of your blender. It doesn't matter if you add the flour and ingredients in equal proportions, just so it all gets blended together and is smooth.
Add the thick liquid from the blender to the remaining tomato puree in the stockpot.
Cook over medium heat and stir constantly to avoid sticking. Cook until thick and bubbly and it comes to a boil.
Remove from heat and stir in baking soda gradually. Mixture will foam and foam, using a wire whisk helps stir it up and dissipate the foam. Stir slowly until it quits foaming, it takes a little while.
Bring to a boil again, stirring constantly. Boil one minute and then fill pint jars, adjust sterilized lids,  and process for 30 minutes at 10 lbs pressure in pressure canner.
To serve: mix in equal parts of soup and water or milk.
Do not double this recipe, it does not turn out right, but if you don't like working with such large batches, you can cut it in half to make it easier to work with. Also you can make the juice/puree, measure it out and freeze it in gallon milk jugs, leaving 2" headspace, and then thaw it out and make your soup in the winter.
Chilled Leek & Fennel Soup


Ingredients:
olive oil, red onion, leek, fennel bulbs, zucchini, sea salt, garlic cloves, low sodium chicken broth, lemon juice, black pepper, heavy cream, bacon

Directions:
In a large deep saucepan over medium heat, add oil. When hot, add red onions and leeks; stir and cook until onions just begin to be translucent, about 3 minutes. Add fennel and zucchini, sprinkle sea salt, stir, cover and cook for 5 minutes, stirring often. Add garlic and sauté for 2 minutes, stirring constantly.
Pour in chicken broth and lemon juice; stir and bring to a boil. Reduce heat to medium and simmer for 20 minutes, stirring occasionally.
Remove from the heat and let cool for 10 minutes before pouring it in the jar of a blender. Place the lid and cover with a dish towel; process until smooth. Add heavy cream and process for 1 minute. Pour soup in a large bowl and transfer to the refrigerator until chilled, about 4 hours. Yields 6 cups.
Asparagus Parmigiano-Reggiano Cheese and Spinach Omelet


Ingredients:
jumbo eggs, heavy cream, fine sea salt, white pepper, unsalted butter, baby asparagus, fresh garlic clove, flat leaf parsley, chives, parmigiano-reggiano cheese

Directions:
In a small bowl whisk eggs, heavy cream, sea salt and white pepper.
In a 8-inch omelet pan, melt butter over medium heat and add eggs. As eggs start to set-up gently push to center using a rubber spatula.
Add asparagus, spinach, garlic, parsley and chives. Cook 2-3 minutes or until eggs set-up and flip omelet over.
Flip omelet over and carefully remove omelet from pan by folding in half and place on a warm serving plate. Sprinkle grated cheese over omelet.
Garnish the plate with sliced Heirloom tomatoes and Baby Asparagus.
Crumb Topping for Pies
Category: desserts
By JAKESDELIGHTS

A simple crumb topping or streusel that can be used on top of pies, muffins or even coffee cakes.

Ingredients:
1 cup brown sugar
1 cup all-purpose flour
¼ cup butter, diced

Directions:
In a medium bowl, mix together the sugar and flour. Mix in butter with a fork or stand mixer just until the topping is crumbly.  Top your pie before baking.

Yields: 2 cups

Calories: 848.9
Fat: 23.6 g
Saturated fat: 14.7 g
Carbohydrates: 155.6 g
Sugars: 106.9 g
Dietary fiber: 1.7 g
Protein: 6.8 g
Cholesterol: 61 mg
Sodium: 195.5 mg
Whoopie Pies


Ingredients:
all-purpose flour, baking powder, salt, sugar, butter, eggs, pure vanilla extract, milk, sugar, honey, pure vanilla extract

Directions:
For the chocolate cake:
Preheat the oven to 350 degrees F (180 degrees C]. Line a baking sheet with parchment paper.
Combine the flour, cocoa, baking powder and salt in a bowl.
Beat the sugar, butter and eggs with a mixer for about 30 seconds. Add the vanilla and beat for 30 seconds more. Add the flour mixture to the sugar mixture, alternating with the milk and beating until smooth.
Using an ice cream scoop, drop mounds of the batter (about 1/2 cup for each] onto the lined baking sheet (6 per sheet as they will spread when baking]. Bake for 15 minutes. Let cool completely on a wire rack. Repeat with the remaining batter.
For the marshmallow filling:
Whisk together the sugar, honey, vanilla, egg whites and 2 tablespoons water (30ml] in a large heatproof bowl using a hand mixer. Place the bowl over a saucepan of simmering water. Beat with the mixer until the mixture is thick, creamy and stands in peaks, 5 to 7 minutes. Remove from the heat and beat for a minute or so more, then let cool completely. (You can keep the marshmallow filling in the refrigerator until ready to use.].
Spread a generous amount of filling on the flat side (bottom] of a chocolate cake. Sandwich with another cake, pressing down gently to spread the filling evenly. Repeat to make 8 whoopie pies. Serve immediately or wrap the whoopie pies individually in plastic wrap (they can be frozen].
Eggplant Wraps


Ingredients:
eggplants, olive oil, dried herbs, spinach, sun-dried tomatoes, pine nuts, sharp cheddar cheese, sea salt, pepper

Directions:
preheat oven to 350*.
Cut woody top off each eggplant, and slice each eggplant lengthwise into 8 pieces ( 16 in all ] about 1/2 inch thick.
Mix oil and herbs together and brush over eggplant slices.
Heat large skillet over medium heat and lay as many pieces of eggplant in pan as will comfortably fit. Fry each side until golden brown and softened  about 4 mins a side.
Wash spinach in cold water then toss in hot saucepan until wilted, drain off any liquid.
Now assemble each wrap by taking 1 slice of cooked eggplant and placing a little wilted spinach on one side, top with sun dried tomato, sprinkle of pine nuts and slice of cheese.
Fold eggplant over to form wrap then place on non stick baking sheet. Repeat with all other eggplant slices.
Sprinkle wraps with salt and pepper, and bake in oven for 15 mins until bubbling.
Serve immediately.
Black Bean and Corn Soup


Ingredients:
diced tomatoes, chicken broth, frozen corn, black beans, onion, cheese

Directions:
Combine tomatoes and broth in medium saucepan., Stir in refried beans until they are well combined., Add frozen corn, black beans, and onion., Bring to a boil.  Reduce heat to low and simmer 10 minutes, stirring frequently., Serve with cheese on top if desired.
Indian Cumin Potatoes (  Jeera Aloo )


Ingredients:
potatoes, salt, water, cumin seed, turmeric, salt, fresh coriander, parsley

Directions:
Wash, peel and cut potatoes in 3/4 dice or wedges, or leave skin on if you prefer.
Bring potatoes to a boil in water and 1/2 t salt. Cover and let boil for 5-8 minutes until just cooked.
Drain and let steam off moisture until they have a sort of dry outer skin, 10-15 minutes, or let cool completely and keep in the fridge up to 2 days. Make sure they are dry before frying.
Heat oil in a large non-stick pan over medium high heat. Add cumin seeds and fry 30-60 seconds until they turn a shade darker and give off smell.
Add potatoes and sprinkle with turmeric. Shake pan and fry potatoes about 10 minutes, stirring occasionally, until evenly golden and crisp. The trick is not to stir too frequently, so that a crust can develop.
Sprinkle with coriander or parsley and taste with salt. Shake pan to mix and serve. You can drain potatoes on paper towels first, before adding the fresh herbs if you like.
NOTE: The recipe can be done with other starchy vegetables like sweet potatoes or plantains, but I never tried those.
3 Pepper Pasta


Ingredients:
green bell pepper, red bell pepper, yellow bell pepper, olive oil, garlic cloves, red onion, mushroom, Italian sausage, basil, sugar, red wine vinegar, penne pasta

Directions:
(Optional]  Brown the sausage well, crumbling with a fork.  Remove from skillet and set aside.  Remove excess grease.
In a large skillet, heat olive oil.  Add onion and cook to desired tenderness.  (I like to cook the heck out of the onions, but you really don't have to.]
Add mushrooms and garlic and cook 3-4 minutes.
Add peppers and cook to desired tenderness.  (I only cook the peppers for a couple of minutes because I like them to stay a little bit firm.]
When the veggies are at your desired tenderness, add the red wine vinegar and sugar.  If using sausage, add the meat back to the skillet.
If I am using fresh basil, I add it last.  However, if I am using dried basil, I add it with the mushrooms.
Pour all contents over al dente penne pasta.  I like to top with grated parmesan cheese.