xiaoxl/recipe_data huggingface dataset:
Guamanian Pudding Dessert


Ingredients:
water, Carnation Evaporated Milk, margarine, sugar, vanilla extract, eggs, cornstarch, water, ground cinnamon

Directions:
In a large saucepan, combine 1 2/3 cups water, evaporated milk, margarine, sugar, vanilla, and eggs.
Mix together the cornstarch and the 1/3 cup water; add to the mixture in the pan.
Heat over medium-low (about#3-4 on an electric stove], stirring constantly, until it begins to thicken and has developed a pudding texture (it will coat the back of a wooden spoon]- this takes about 15-20 minutes.
Chill in a covered bowl in the fridge until cool- pudding should thicken a bit when cool.
Line a 9x13" glass casserole dish with thin slices of pound cake, fitting the slices in so the entire pan base is covered.
Spread the pudding over the pound cake.
Dust entire surface with ground cinnamon.
Chill, covered, at least 1 hour and until ready to serve.
Notes: This pudding doesn't harden up as much as other puddings- it thickens, but retains a soft, slightly pourable consistency like a trifle custard or like zabaglione.
This dessert will not have a"tall" appearance- make sure your cake slices are cut only about 1/4-1/2" thick.
Caramel Pull Aparts
Category: bread
By Airisaiia

Yummy and easy! Caramel sauce and instant rolls make this dessert a winner every time.

Ingredients:
1 cup brown sugar
¼ cup butter
1 tablespoon milk
1 teaspoon ground cinnamon
1 cup chopped pecans
3 (10 ounce) cans refrigerated buttermilk biscuit dough (such as Pillsbury®)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®). Combine brown sugar, butter, milk, and cinnamon together in a saucepan over medium-low heat; cook and stir until caramel sauce is smooth, about 5 minutes. Sprinkle pecans in the bottom of the prepared pan; top with 1/2 of the caramel sauce. Layer biscuits over caramel sauce. Pour the remaining  caramel sauce over biscuits. Bake in the preheated oven until cooked through, 20 to 30 minutes. Turn pan over onto a plate to serve.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 1 loaf

Calories: 221.5
Fat: 12 g
Saturated fat: 3.3 g
Carbohydrates: 26.2 g
Sugars: 10.4 g
Dietary fiber: 0.9 g
Protein: 3.4 g
Cholesterol: 6.6 mg
Sodium: 438.3 mg
Four Cheese Macaroni


Ingredients:
small shell pasta, nonfat milk, monterey jack cheese, monterey jack pepper cheese, American cheese, part-skim mozzarella cheese, white pepper, ground mustard, cheese

Directions:
Cook the pasta in boiling, salted water as per package directions; drain and return to the pot.
Stir in milk, Jack Cheese, American cheese, mozzarella cheese, pepper and ground mustard.
Cook over low heat, stirring constantly, until cheese melts, about 5 minutes.
Serve in individual dishes topped with 1 tablespoon of freshly grated Parmesan-Reggiano per serving.
Morning Sunshine Bars


Ingredients:
all-purpose flour, whole wheat flour, baking powder, cinnamon, baking soda, ground ginger, salt, eggs, brown sugar, banana, plain yogurt, carrots, pecans

Directions:
Set oven to 375 degrees.
Lightly grease a 13 x 9-inch baking dish.
In a large mixing bowl whisk together flours, baking powder, cinnamon, baking soda, ginger and salt.
In another medium bowl whisk together eggs, brown sugar, mashed bananas, yogurt and oil until thoroughly combined; add to the flour mixture; mix to combine.
Add in the carrots, chopped dried apricots and pecans; using a spatula mix until just combined (take care not to overmix!].
Spread the batter into prepared baking dish.
Bake for about 30 minutes, or until baked.
Cool completely in pan on a wire rack, then cut into bars.
Applesauce Pumpkin Spice Bread
Category: bread
By ToshiM

This is my favorite holiday food! It keeps well and is a great food to bring to holiday gatherings.

Ingredients:
cooking spray
3 ½ cups unbleached all-purpose flour
3 tablespoons ground cinnamon
1 ½ tablespoons ground nutmeg
2 teaspoons ground cloves
1 teaspoon ground ginger
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon baking powder
2 cups dark brown sugar
1 cup white sugar
1 cup unsweetened applesauce
4  eggs, lightly beaten
1 (15 ounce) can solid-pack pumpkin
½ cup water

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans with cooking spray. Mix flour, cinnamon, nutmeg, cloves, ginger, baking soda, salt, and baking powder together in a large bowl. Combine brown sugar, white sugar, applesauce, and eggs in a large bowl. Add pumpkin and mix well. Add flour mixture alternately with water, mixing well between additions. Divide between the prepared loaf pans. Bake loaves in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 65 minutes. Cool in pans for 10 minutes. Invert onto a wire rack to cool completely.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 2 loaves

Calories: 196.7
Fat: 1.3 g
Saturated fat: 0.5 g
Carbohydrates: 44 g
Sugars: 28 g
Dietary fiber: 1.8 g
Protein: 3.3 g
Cholesterol: 31 mg
Sodium: 220.4 mg
Summer Tomato Salad With Corn Salsa


Ingredients:
lime, fresh cilantro, olive oil, red onion, cumin, red ripe tomatoes, salt

Directions:
To make the salsa: Cut corn from the cob and place in a mixing bowl.
Zest the lime into corn, then juice it as well and stir into the corn.
Add in cilantro, olive oil, red onion, red pepper and cumin.  Stir and allow to sit at room temperature for at least 30 minutes to allow flavors to develop.
Cut each tomato almost all the way through into eights. Place each on a plate and open tomato to make a large flower.
Sprinkle 1/4 teaspoon salt on each tomato.
Place 1/4 of the salsa into the center of each tomato.  Serve room temperature
If you want to make a full meal of this, add 1 cup grilled or broiled chicken or shrimp seasoned with olive oil and garlic.
Kachoomar Must Must


Ingredients:
tomatoes, cucumber, onion, fresh lemon juice, salt, black pepper, powdered sugar

Directions:
Mix all the ingredients, allow to stand for 1/2 an hour and serve with main dish of your food.
Absolutely mast salad!
Grandma's Baked Beans


Ingredients:
brown sugar, ketchup, bacon

Directions:
Mix the beans, brown sugar and ketchup in a baking dish., Pull the bacon apart and place on top of the beans., Bake at 350 degrees until bacon is done and beans are bubbly. About 1 hour.
Swedish Hash (Pytt I Panna)


Ingredients:
bacon, onions, potatoes, salt, pepper

Directions:
Cut bacon with scissors directly into frying pan.
When crisp, drain bacon on paper towels, leaving fat in pan.
Add onions and sauté until golden brown.
Remove from pan.
Add potatoes into pan along with a little margarine if needed and fry til golden brown.
Sprinkle with salt and pepper.
Add bacon, onions and meat to potatoes in pan.
Mix well, carefully turning with a spatula.
Serve piping hot.
Chicken Imperial


Ingredients:
chicken breasts, flour, butter, mushroom, onion, heavy cream, wine, salt, garlic powder, pepper, water

Directions:
Coat chicken with flour., Brown chicken in melted butter., Remove chicken., Add mushrooms, and onion to pan and cook till tender., Stir in cream, wine, salt, garlic and pepper.  Stir to blend well., Return chicken to pan., Cover and simmer for 20 minutes or until chicken is done., Remove chicken again., Stir 1 Tbls flour with the 2 tbls of water in a cup or small bowl., slowly add to pan, stirring constantly until thick., return chicken to pan till heated through., Serve over noodles or rice.
Kittencal's Italian-Style Bread


Ingredients:
dry yeast, sugar, warm water, all-purpose white flour, cornmeal, sugar, olive oil, salt, cornmeal

Directions:
Prepare a heavy-duty stand mixer with the kneading attachment.
Pour in 2-1/2 cups flour, cornmeal, 2 teaspoons sugar, olive oil and salt into the stainless steel mixing bowl.
In a measuring cup proof the yeast with 1-1/4 cups warm water and 1 teaspoon sugar for about 8-10 minutes or until foamy.
Pour the water/yeast mixture into the bowl with the flour mixture in it, then start kneading adding in more flour 1 tablespoon at a time until the dough leaves the sides of the bowl, and dough is soft and smooth not sticky and wet (kneading should take about 6-8 minutes].
Transfer the dough into an oiled bowl.
Cover and let rise in a warm place for about 45-50 minutes, or until doubled (watch the dough closely since you are using a smaller amount of flour, and using 3 teaspoons of yeast, the dough rises a little quicker!].
Punch down; cover and let rest for about 10-12 minutes in the bowl (this is important, the dough must rest for 10-12 minutes after punching down and before shaping!].
Transfer the dough onto a lightly-floured surface and evenly divide in half.
Shape each half into a thin 10-12-inch long loaf (or you can shape in one thicker shorter loaf if desired].
Place the shaped loaves onto a 15 x 10-inch baking sheet that has been lighly greased and then sprinkled with about 2 tablespoons cornmeal.
Cover with a clean tea towel and let rise for about 25-30 minutes.
Spray the tops of the bread with cooking spray (I use Pam olive oil spray for this].
Bake at 400°F for about 20-22 minutes for 2 small long loaves, or until golden brown (adjust baking time longer for 1 large loaf].
Cool on a wire rack.
Chef Julian's Smoked Tuna Tacos
Category: world-cuisine
By Twenty/20 Grill

A smoky twist on a classic fish taco. Chef Julian Quinones of Twenty/20 Grill brings his own bold flavors to a local favorite and takes your taste buds on a wild ride with this fresh taco recipe!

Ingredients:
½ cup brown sugar
¼ cup sea salt
1 pound ahi tuna
2 cups masa corn flour
1 ¼ cups water, or as needed
¼ teaspoon salt
1 cup tomatillos, husked
1  onion, halved
2  jalapeno peppers
1 pinch salt to taste
4  tomatoes, diced
2  avocados, diced
1 bunch fresh cilantro, chopped
3  limes, juiced
½ head cabbage, shredded
½ (12 ounce) package queso fresco, crumbled

Directions:
Preheat a smoker to 225 degrees F (110 degrees C) according to manufacturer's instructions. Mix brown sugar and 1/4 cup salt together in a bowl. Score ahi tuna skin with a sharp knife; rub with brown sugar and salt mixture. Smoke tuna until an instant-read thermometer inserted into the center reads 140 degrees F to 155 degrees F (60 degrees C to 68 degrees C), about 1 hour. Mix masa corn flour and water together in a bowl until a slightly sticky dough forms. Divide dough into large balls. Heat a lightly oiled griddle over medium-high heat. Flatten balls of masa to 1/4-inch thickness and cook until golden brown, 3 to 4 minutes per side. Cool sopes on a wire rack. Preheat a grill for medium-high heat and lightly oil the grate. Place tomatillos, half the onion, and 1 jalapeno pepper on the grill; cook until charred on all sides, about 5 minutes. Transfer to a blender; blend into a smooth sauce. Season with salt. Dice remaining onion and jalapeno. Mix with tomatoes, avocados, and cilantro in a bowl. Season with lime juice and salt. Place cooked sopes on serving plates. Top with smoked tuna, tomatillo sauce, and avocado mixture. Garnish with shredded cabbage and queso fresco.

Prep time: 45 mins
Cook time: 1 hr 11 mins
Total time: 1 hr 56 mins
Yields: 6 servings

Calories: 403.7
Fat: 5.2 g
Saturated fat: 2 g
Carbohydrates: 64.6 g
Sugars: 26.7 g
Dietary fiber: 10.3 g
Protein: 27.8 g
Cholesterol: 43.2 mg
Sodium: 225.4 mg
Pork Burritos


Ingredients:
diced tomatoes with green chilies, chili powder, garlic, lime juice, honey, salt, flour

Directions:
Cut roast in half; place in a 5-qt. slow cooker. In a blender, combine the tomatoes, chili powder, garlic, lime juice, honey, jalapeno and salt; cover and process until smooth. Pour over pork. Cover and cook on low for 8-10 hours or until meat is tender.
Remove roast; cool slightly. Shred pork with two forks and return to slow cooker. Using a slotted spoon, place about 1/2 cup pork mixture down the center of each tortilla; top with avocado, sour cream and cilantro if desired. Fold sides and ends over filling and roll up.
Freeze option: Omit avocado, sour cream and cilantro. Individually wrap cooled burritos in paper towels and foil; freeze in a resealable plastic freezer bag. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through, turning once. Let stand 20 seconds.
1 serving (1 each] equals 524 calories, 20 g fat (6 g saturated fat], 155 mg cholesterol, 812 mg sodium, 35 g carbohydrate, 2 g fiber, 49 g protein.
Sugar-Free Iced Mocha


Ingredients:
brewed coffee, half-and-half cream

Directions:
I usually brew a full 12 cup pot of coffee (about 72 oz] and drink about 24 oz hot.
With remaining pot, I put the cocoa powder in a beverage container, pour the coffee into the container, and place it in the refrigerator overnight.
In a quart-sized mason jar, I put 6-8 pumps of sugar-free Torani syrup (about 1/4 cup] with half & half to taste.
Shake beverage container until cocoa powder is mixed into liquid.
Pour into mason jar that already contains sugar-free syrup and half & half, and enjoy.
You will have enough for two days of mochas.
Brent's Favorite Clam Linguine


Ingredients:
unsalted butter, olive oil, onion, garlic cloves, kosher salt, red pepper flakes, dried basil, dried oregano, lemon juice, canned baby clams, white wine, parmesan cheese, parsley

Directions:
Cook pasta according to package directions., While pasta cooks, heat butter and olive oil over medium heat., Add onion and garlic and saute about 5 minutes., Add seasonings and saute 1 more minute., Add lemon juice, clams with their liquid, and wine., Simmer 5 minutes., Toss pasta with with clam sauce mixture., Garnish with Parmesan and parsley.
Modenese Pork Chops
Category: world-cuisine
By Stephanie Knewasser

Everyone who has this loves it!  It's surprisingly simple and quick.  Garlic, rosemary, and white wine flavor the pork.  The aroma is wonderful.  Try steaming fresh broccoli, then frying it in the pan juices for a perfect side dish.

Ingredients:
4 tablespoons butter
4  (1 inch thick) pork chops
½ cup dry white wine
1 teaspoon salt
⅛ teaspoon fresh ground black pepper
½ teaspoon crushed dried rosemary
2 cloves garlic, minced

Directions:
In a large skillet, melt butter over medium heat. Cook chops in butter, turning once to brown evenly. Pour in wine, and season with salt, pepper, rosemary, and garlic. Simmer, uncovered,  for 20 minutes, or until chops are tender.  Transfer pork chops to serving plates, and spoon sauce over the meat.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 297.2
Fat: 19.2 g
Saturated fat: 10.3 g
Carbohydrates: 1.5 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 23.2 g
Cholesterol: 88 mg
Sodium: 698.3 mg
Science Shooters (Or Petri Dish Jello Shots)


Ingredients:
Jello gelatin, vodka, unflavored gelatin, sour cream

Directions:
Toss your bottle of vodka in the freezer, ice cold works best.
Choose some nice contrasting Jello colors for maximum effect.  Pour each packet of jello into a separate bowl.
Boil ~3 cups of water and pour 3/4 cup of boiling water into each bowl.
Stir vigorously until all powder is dissolved.
Add 1/2 cup cold water/cold vodka mixture. (The ratio is up to you, but together they should total 1/2 cup.] I usually do 1/4 vodka and a 1/4 water and they are very firm when done, so you can certainly increase the vodka, if you wish.  Just remember the more vodka, the softer the end product.
Pour into dishes (there is a line around the dish that you don't want to fill past].
Place in the fridge for ~1 hour with the lids off.
Make your microorganisms:  Pour 1/4 cup water into a small microwave safe dish.
Sprinkle the gelatin packet (I use Knox] over the water and allow it to absorb for 5 minutes.
Microwave for 20-25 seconds to dissolve gelatin.
Stir in the sour cream, mix until smooth.
Pour mixture into a ziploc and allow to cool, kneading from time to time.
Mixture should be cool, but still runny.  If it's getting to solid just pop it back in the microwave for a few seconds.
Cut a corner of the bag and drip gooey "bacteria" and "fungus" onto your culture dishes.
Top the biggest cultures with some contrasting decorating gel.
Put back in the fridge for another 15 minutes.
Hotel Caesar's Caesar Salad


Ingredients:
garlic cloves, olive oil, romaine lettuce, wine vinegar, lemons, eggs, Worcestershire sauce, romano cheese, parmesan cheese, croutons

Directions:
Place garlic cloves in oil in jar and let stand for at least four hours.  When ready to serve, discard garlic and add seasoned oil to greens in bowl.  Add vinegar, lemon juice, eggs, salt, pepper and Worcestershire to taste.  Add cheese and croutons.  Roll as in folding (do not toss] salad until ingredients are well mixed.
Note:  to coddle eggs, drop unshelled in hot, but not boiling water to heat, about 1 to 2 minutes.
Friday Night Veggie Pizza


Ingredients:
black olives, red bell pepper, green pepper, mushroom, mozzarella cheese, tomatoes

Directions:
Preheat oven to 400°F.
Spread sheet pan with pizza dough.
Prebake for 8 minutes.
Take crust out, and let cool a little.
Cover with sauce. Spread half of the cheese evenly over the sauce and add vegetables. Sprinkle on remaining cheese and bake for 8 to 10 minutes, or until cheese melts.
Chocolate Kahlua Mousse Parfaits


Ingredients:
2% low-fat milk, Kahlua, chocolate graham crackers, Cool Whip

Directions:
In a large mixing bowl, combine the milk, kahlua, mousee, and cocoa.  Whip on low speed until well blended.  Slowly increase the mixer to high, whipping for 4-5 minutes, or until fluffy.
In 4 clear glass dessert bowls (or wine/champagne glasses], layer 1/8 of the mousse, 2-3 tablespoons of graham crumbs, and 3 tablespoons of Cool Whip.
If choosing to garnish with cracker crumbs rather than cookies, reserve about 1/4 teaspoon of the cookie crumbs.  Repeat the layering, using the remaining ingredients.
If garnishing with crumbs, sprinkle the remaining crumbs on top of each serving.  If garnishing with cookies, leave the top of the parfait empty for now.
Refrigerate for at least 2 hours before serving.  Before serving, garnish with cookies if desired.
Chestnut Soup


Ingredients:
chestnut puree, turkey broth, ground nutmeg, ground cayenne pepper, salt, paprika, parsley

Directions:
Mix purée and stock in a large saucepan, and cook for 30 minutes over medium to medium-high heat, stirring occasionally.
Add nutmeg, cayenne, and cream, and stir well.
Do not let soup boil once the cream has been added, or it might curdle.
Serve in mugs, garnished with paprika and parsley.
TO MAKE PURÉE: If chestnuts are fresh, cut an X in each one and then simmer in water to cover for 15 minutes or roast in the oven 15 to 20 minutes at 375°F.
Peel chestnuts and purée, adding a bit of the stock if necessary.
Lemon-Herb Chicken & Rice Bake


Ingredients:
boneless skinless chicken breasts, butter, white rice, chicken broth, dry white wine, lemon juice, garlic powder, basil, oregano, salt, black pepper

Directions:
Preheat oven to 375°F.
In a baking pan, stir butter and rice until rice is thoroughly coated.  Then stir in chicken broth, white wine and lemon juice.
In a small bowl, combine garlic powder, basil, oregano, salt and pepper.  With this mixture, evenly season both sides of chicken breasts.
Place chicken breasts atop rice mixture.
Tightly cover baking pan with aluminum foil.
Bake for 30 minutes or until the rice has absorbed all of the liquid, and chicken juices run clear when breasts are pierced.
Quick and Easy Peach Cobbler


Ingredients:
Bisquick baking mix, milk, sugar, butter

Directions:
heat oven to 400 degrees.
spoon filling into an 8 or 9 inch square pan.
stir together bisquick mix, milk, sugar and butter or margarine with fork until blended.
drop by spoonfuls on top of filling.
bake 20-25 minutes until golden brown.
serve warm.
Barbecue-Stuffed Potatoes


Ingredients:
baking potatoes, baking potatoes, nonfat sour cream, green onions, green onions, reduced-fat sharp cheddar cheese, reduced-fat sharp cheddar cheese

Directions:
Pierce potatoes with fork; arrange in circle on microwavable paper towels in microwave oven.
Microwave uncovered on High 5 minutes; turn potatoes over.
Microwave 5 minutes longer or until potatoes are tender when pierced in center with fork.
Meanwhile, in small bowl, mix sour cream and 2 tablespoons of the onion; set aside.
Place chicken in microwavable bowl; cover with microwavable plastic wrap (do not allow plastic wrap to touch food].
Microwave on High 2 minutes or until thoroughly heated.
Cut potatoes open; fluff with fork.
Top potatoes with chicken, sour cream mixture, cheese and remaining 1 tablespoon onion.
Ice Cream Pizza
Category: desserts
By Julie Hubert

Devil's food cake mix is transformed into a cookie crust and topped with ice cream and your favorite toppings in this ice cream pizza, perfect for parties.

Ingredients:
½ (15.25 ounce) package devil's food cake mix
¼ cup vegetable oil
1  egg
½ cup semi-sweet chocolate chips
1 pinch flaked salt  (Optional)
1 quart vanilla ice cream
½ cup chopped walnuts, or more to taste
⅓ cup hot fudge, or more to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine cake mix, vegetable oil, and egg in a large bowl until well blended; fold in chocolate chips. Spread mixture onto the prepared baking sheet using your fingers, forming into a 9-inch round about 1/4-inch thick. Top with salt. Bake in the preheated oven until cookie crust is set, 14 to 16 minutes. Remove from oven and knock bottom of baking sheet firmly on the counter to flatten any extra air from cookie crust. Cool crust on the baking sheet, at least 30 minutes. Transfer to a large plate or platter. Soften ice cream at room temperature for 20 minutes; transfer to a bowl and beat with an electric mixer until the consistency of soft serve. Spread beaten ice cream over cooled cookie crust with an offset spatula or knife. Transfer to the freezer until firm, about 30 minutes. Slice ice cream "pizza" into 6 to 8 slices and top each slice with walnuts and hot fudge.

Prep time: 20 mins
Cook time: 14 mins
Total time: 1 hr 34 mins
Yields: 1 12-inch pizza

Calories: 468.2
Fat: 28.1 g
Saturated fat: 10.2 g
Carbohydrates: 50.7 g
Sugars: 37.7 g
Dietary fiber: 2.1 g
Protein: 7.2 g
Cholesterol: 57.6 mg
Sodium: 336.8 mg
Alphabet Pikelets


Ingredients:
self-raising flour, baking powder, caster sugar, milk, egg, olive oil flavored cooking spray

Directions:
Sift the flour, baking powder and sugar into a large bowl and make a well in the centre.
Whisk together the milk and egg in a jug. Pour into the flour mixture and whisk until a smooth batter forms. Cover with plastic wrap and set aside for 30 minutes to rest.
Heat a large non-stick frying pan over low heat. Lightly spray with olive oil spray to grease. Spoon half the batter into a small plastic bag. Cut 1 corner off bag and pipe four 8cm letters into pan. Cook for 2 minutes or until bubbles appear on the surface. Turn and cook for a further 1 minute or until golden. Transfer to a wire rack. Repeat, in 8 more batches, with remaining batter, reheating pan between batches. Serve with jam.