xiaoxl/recipe_data huggingface dataset:
The Cake Doctor's Red Velvet Cake


Ingredients:
buttermilk, butter, eggs, pure vanilla extract, baking soda, distilled white vinegar, cream cheese, butter, vanilla extract, powdered sugar

Directions:
Place rack in the center of the oven and preheat oven to 350°F Lightly grease the bottoms of three 9-inch round cake pans with shortening, then dust with flour. Shake out excess flour and set the pans aside.  An easier method:  place cake pan on a piece of wax paper.  Trace the bottom and cut with sizzors to fit into bottom of pan.  Repeat for remaining cake pans.  No need to grease.  I promise the cake will fall out after running a knife around the sides.
Place the cake mix, cocoa powder, buttermilk, food coloring, melted butter, eggs, vanilla, baking soda and vinegar in a large mixing bowl and beat with an electric mixer on low speed until ingredients are incorporated, 1 minute. Stop machine and scrape down side of bowl with rubber spatula. Increase the mixer speed to medium and beat for 2 minutes longer, scraping the side of the bowl again if needed. The batter should look well-blended. Divide batter evenly among three prepared pans, about 1 ½ cups batter per pan, smoothing the tops with rubber spatula. Place pans in the oven. If your oven is not large enough to hold three pans on center rack, place two on that rack and one in the center of the rack above.
Bake cake layers until they just start to pull away from the sides of the pans and the tops spring back when lightly pressed with a finger, 17 to 21 minutes. The layer on the higher rack may bake faster so test it for doneness first.
Transfer cake pans to wire racks and cool for 5 minutes. Run a dinner knife around the edge of each layer and give the pans a good shake to loosen cakes. Invert each layer onto a wire rack.  At this point if you've used wax paper, remove the paper and discard then invert it again onto another rack so the cakes are right side up. Let the layers cool completely. Make frosting.
To assemble the cake, transfer one cake layer, right side up, to a serving platter. Spread the top with some of the frosting. Place a second cake layer, right side up, on top of the first and frost the top. Repeat this process with the third layer. Frost the side of the cake with a thin coat just to set the crumbs. Use the remaining frosting to go back over this and liberally frost the side, working with smooth, clean strokes. To make slicing easier, place uncovered cake in the refrigerator until frosting sets, 20 minutes.
Cream Cheese Frosting:
Place cream cheese and room-temperature butter in a large mixing bowl and beat with an electric mixer on high speed until light and fluffy, 1 to 2 minutes. Stop machine and scrape down side of bowl with rubber spatula. Add vanilla extract and 4 cups sifted powdered sugar; beat on medium speed until well combined. Increase the mixer speed to high and beat the frosting for 1 minute longer.
Super Yummy Vegetarian Pad Thai


Ingredients:
soy sauce, lime juice, lime juice, sugar, ketchup, hot red pepper flakes, peanut butter, firm tofu, garlic, eggs, bean sprouts, green onions, cilantro

Directions:
If using rice noodles, soak them according to package directions.  If using regular pasta, cook, then drain, rinse, and set aside.
In a small bowl, combine the soy sauce, lime juice, sugar, ketchup, crushed red pepper flakes, and peanut butter.  Whisk until uniform.  Set aside.
Heat the oil in a wok or large skillet.  Add the cubed tofu, and fry until golden and beginning to get crisp on all sides.  Remove to a bowl, leaving the oil behind.
Add the garlic to the hot oil, cook for 10 seconds, then add the eggs and cook, stirring, until scrambled.  Now add the drained noodles to the wok, mix well, and add the soy sauce mixture.  Cook, stirring constantly, until the noodles are soft and tender, just a few minutes.  You can add up to 1/4 cup of water if the mixture seems too dry.
Stir in bean spouts, green onions, and fried tofu.  Fry for a minute or two.  Taste for seasoning, adding more lime or chili if desired.
Serve sprinkled with chopped cilantro, additional bean sprouts, and a wedge of lime, if you're feeling fancy.
Ham, Potato and Broccoli Casserole
Category: main-dish
By SURELEE

This is a great, easy to make, and nutritious casserole.  You can add some macaroni pasta or try seasoning the potatoes before you bake.  Put this dish in the freezer and bake whenever you're too lazy to cook! Can also be made with leftover cooked chicken.

Ingredients:
1 (16 ounce) package frozen French fries
1 (16 ounce) package frozen chopped broccoli
1 ½ cups cooked, cubed ham
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (10.75 ounce) can  milk
¼ cup mayonnaise
1 cup grated Parmesan cheese

Directions:
Preheat oven to 375  degrees F (190 degrees C). Spray a 9x13 inch baking dish with cooking spray. Cover bottom of dish with layer of French fries. Add a layer of broccoli, then sprinkle ham evenly over broccoli. In a small bowl mix together soup, milk and mayonnaise. Pour mixture evenly over ingredients in baking dish and sprinkle with cheese. Bake uncovered in preheated oven for 40 minutes.

Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Yields: 4 to 6

Calories: 502.1
Fat: 31.2 g
Saturated fat: 10 g
Carbohydrates: 34.7 g
Sugars: 5.5 g
Dietary fiber: 4.4 g
Protein: 22.8 g
Cholesterol: 49.3 mg
Sodium: 1625.7 mg
Hatch Chile Turkey Panini
Category: trusted-brands-recipes-and-tips
By Dietz & Watson

Hatch chile-infused turkey and cheese meld with spinach and red onions in this easy panini topped with blistered shishito peppers.

Ingredients:
8 ounces Dietz & Watson Hatch Chile Turkey
3 ounces Dietz & Watson Hatch Chile Cheese
2 slices white bread
½ cup wilted spinach
¼ cup julienned red onion
2  shishito peppers

Directions:
Layer your ingredients as follows: bread, spinach, Dietz & Watson Hatch Chile Cheese, Dietz & Watson Hatch Turkey, red onion, and bread. Place the panini on a panini press for 5 minutes. Preheat an outdoor grill for medium heat and lightly oil the grate. Grill the shishito peppers until blistered, 1 to 2 minutes per side. Plate the panini with the peppers.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 1 panini

Calories: 743
Fat: 28.4 g
Saturated fat: 15.6 g
Carbohydrates: 41.1 g
Sugars: 9.3 g
Dietary fiber: 5.4 g
Protein: 75.6 g
Cholesterol: 206.6 mg
Sodium: 3054.1 mg
Italian Carbonara with Bacon
Category: side-dish
By ShaneRyan

Truly authentic Italian carbonara with bacon coal miners' recipe.

Ingredients:
1 (16 ounce) package spaghetti
12 slices thick-cut, applewood-smoked bacon
2 tablespoons olive oil, divided
1  onion, finely chopped
2 large cloves garlic, minced
¼ cup dry vermouth
1 cup shredded Parmesan cheese
½ cup whipping cream  (Optional)
4  eggs, beaten
1 tablespoon ground black pepper

Directions:
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Reserve 2 tablespoons bacon fat in the skillet and discard the rest. Chop bacon when cool enough to handle. Add 1 tablespoon olive oil and onion to reserved bacon fat in the skillet. Cook over medium-high heat until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.   Pour vermouth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 1 minute. Mix in chopped bacon. Drain spaghetti, transfer to a large serving bowl, and mix in remaining 1 tablespoon oil. Add bacon-onion mixture, Parmesan cheese, cream, eggs, and pepper to the hot pasta; stir until spaghetti is well coated and sauce is creamy.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 8 servings

Calories: 512.4
Fat: 25.2 g
Saturated fat: 10.4 g
Carbohydrates: 47.5 g
Sugars: 3.5 g
Dietary fiber: 2.5 g
Protein: 21.2 g
Cholesterol: 127.5 mg
Sodium: 431.2 mg
Almond-Crusted Catalan Chicken


Ingredients:
broiler-fryer chicken, mayonnaise, garlic cloves, honey, cinnamon, salt, pepper, olive oil

Directions:
In a large mixing bowl, make marinade by mixing together the mayonnaise, garlic, orange juice, orange peel, honey, 1/8 teaspoon of the cinnamon, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
Add the chicken, turning to coat.
Cover and refrigerate 1 hour, occasionally spooning marinade over chicken.
In a pie pan, mix together the remaining cinnamon, salt, pepper, breadcrumbs, almonds and olive oil.
Remove the chicken from the marinade and roll, one piece at a time, in breadcrumb mixture.
Place the chicken in single layer in a lightly greased shallow baking pan.
Bake in a 350°F oven about 1 hour or until crisp and brown and fork can be inserted in chicken with ease.
Cranberry and Almond Rice Pilaf
Category: side-dish
By BOGINIA2

I've been making this dish for years - it's different from typical rice pilaf dishes in that the cranberries add the sweetness and the tartness that you don't expect in a savory dish. Oh, and it's super hard to fumble.

Ingredients:
1 tablespoon olive oil
¾ cup chopped onions
½ cup dried cranberries
1 ½ cups uncooked jasmine rice
3 cups low-sodium chicken broth
1 teaspoon kosher salt, or to taste
ground black pepper to taste
2  green onions, chopped  (Optional)
3 tablespoons chopped fresh cilantro
¼ cup slivered almonds

Directions:
Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onion in hot oil until tender and translucent, about 5 minutes. Stir cranberries and jasmine rice into onion until rice is coated with oil and rice is lightly toasted, about 5 minutes more. Pour chicken broth into skillet and season with kosher salt and black pepper. Bring rice mixture to a boil over high heat, then cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 22 minutes. Remove skillet from heat; stir green onions, cilantro, and almonds into rice mixture. Adjust seasoning if necessary.

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

Calories: 212.6
Fat: 3.9 g
Saturated fat: 0.6 g
Carbohydrates: 39.4 g
Sugars: 6.1 g
Dietary fiber: 1.6 g
Protein: 5.1 g
Cholesterol: 1.5 mg
Sodium: 285.2 mg
Grilled Salmon With Mustard Dill Sauce


Ingredients:
salmon fillets, plain yogurt, mayonnaise, Dijon mustard, dill, lemon juice, dill sprigs

Directions:
Placed rinsed salmon in a shallow baking dish with skin side down.
Combine all ingredients for sauce in a small bowl and whisk until well blended.
Brush fish lightly with sauce on both sides and let reach room temperature while preparing grill.
Over a medium fire, grill fish for 7-10 minutes on a side, or until fish is flaky.
Arrange salmon on a serving platter and spoon remaining sauce over pieces.
Garnish with dill and serve.
Bacon-Wrapped Turkey Burgers


Ingredients:
bacon, gingerroot, Worcestershire sauce, ground turkey

Directions:
Set oven control to broil and/or 550 degrees.
Cook bacon until limp; cool.
Mix turkey, bread crumbs, worcestershire sauce and garlic salt.
Salt and pepper to taste.
Shape into 6 1/2" inch thick patties.
Crisscross 2 slices bacon on each patty, tucking ends under; secure with wooden picks.
Broil with tops about 4" from heat until turkey springs back when touched and is no longer pink, about 4 minutes on each side.
You can also grill these on a BBQ on medium heat until turkey is cooked through.
Pecan Sandies


Ingredients:
butter, sugar, water, vanilla, all-purpose flour, pecans, powdered sugar

Directions:
Cream butter and sugar.  Add water and vanilla, mix well.  Add flour and pecans, mix well.  Chill for 2-3 hours.
Shape into balls.  Bake on ungreased cookie sheet at 325 degrees for about 20 minutes.  Cool slightly; roll in powdered sugar.
Savory Potato Bake


Ingredients:
potatoes, onion, butter, flour, flour, white pepper, water, chicken bouillon cube, spicy brown mustard, spicy brown mustard

Directions:
Butter a 9 x 9 inch baking dish.
Cook potatoes whole in boiling salted water until tender.
Drain and let cool.
Preheat oven to 375°F.
In the same pan as you boiled the potatoes in, saute onion in butter over medium heat until tender and golden, about 5 minutes.
Stir in all of the flour and the pepper, mixing well.
Add the water and the bouillon cube and bring to a boil.
Boil for one minute, stirring.
Remove from heat.
Whisk in all of the mustard and the horseradish.
Slice the potatoes 1/2 inch thick, and layer them in the baking dish.
Cover the potatoes with the sauce and sprinkle with the bread crumbs.
Bake for 15 to 20 minutes, until hot and bubbly.
Mile High Spaghetti Pie


Ingredients:
ground sausage, onion, garlic clove, angel hair pasta, frozen broccoli, roma tomato, black olives, cheddar cheese

Directions:
Lightly grease an 8" spring form pan and preheat oven to 350 degrees.
Brown sausage in a skillet with onions and garlic, salt & pepper making sure to break up meat into small bits.  Pour in sauce and simmer while cooking spaghetti in a seperate pot until just done.  Remove sauce from heat and drain pasta.  Also, while doing this, thaw the broccoli and squeeze as much water out as possible.
Press the biscuits into the spring form pan, making sure to press the edges together and up the sides of the pan to form a thin crust covering the entire bottom and sides.
Spread 1/2 the meat sauce into bottom of the pan.  Sprinkle 1/3 of the cheese over sauce.  Place all of the pasta on top.  Cover pasta with remaining sauce.  Sprinkle with 1/3 more cheese.  Top this with the broccoli, then the tomato and finally the olives.
Bake for 20 minutes (everything is cooked so you are just melting cheese and heating through].  Remove from oven and top with the remaining cheese, bake for 5 more minutes.  Remove and let rest for 10 minutes.  Release from the pan and place on a platter to serve.
Stuffed Jalapenos Topped With Bacon


Ingredients:
cream cheese, sausage, green onions, garlic cloves, cilantro, cheese, bacon, salt

Directions:
TO CLEAN THE PEPPERS-.
Use jalapenos that are large and straight. Put on your rubber gloves and cut the tops off. To clean the inside I have found that a grapefruit knife works the best.Core out the seeds and scrape the inside. Try to get all the seeds out, especially at the tip. If there are any left inside, you will know it. Place them in the chili grill.
Fry up the sausage, drain good, and while it's still hot, mix in the cream cheese, garlic, onions, cilantro and shredded cheese. Mix well.
Poke a tiny hole in the bottom of the chili to let the grease out.
Put in a pastry bag and squeeze it into the jalapenos.
Cut bacon strips in thirds and lay on top of the chili. Secure with a toothpick. The toothpick holds the bacon and also stops the jalapeno from falling through when its cooked.
TO COOK IN THE OVEN --
Bake in oven (put a flat pan underneath to catch the drips]
ON THE GRILL --
cook with indirect heat (need a temp gauge]
For spicier ones….cook 325° for 30 minutes.
For not too spicy peppers…cook 325° for 45 minutes. The longer you cook them, the milder they get. Don’t cook at a higher temp or the stuffing will cook out of them. When the bacon is done, the peppers are done.
Moroccan Chickpea Salad


Ingredients:
cilantro, green onion, red bell pepper, chickpeas, peas, mayonnaise, plain yogurt, ground cumin, curry, pepper

Directions:
Mix cilantro, onions, red pepper, peas and chickpeas in a large bowl.
In a separate bowl, combine mayo, yogurt, cumin, curry and pepper. Mix sauce well and add to salad.
Serve and enjoy!
Healthier Grandmother's Buttermilk Cornbread
Category: bread
By MakeItHealthy

This moist cornbread recipe is made healthier by using low-fat dairy products and less sugar. We added corn kernels, too, giving healthiness and texture extra boosts!

Ingredients:
6 tablespoons butter
1 cup low-fat buttermilk
2  eggs
2 tablespoons white sugar
½ teaspoon baking soda
1 cup cornmeal
1 cup white whole wheat flour
½ teaspoon salt
1 cup frozen corn

Directions:
Preheat oven to 375 degrees F (175 degrees C). Heat a 9-inch iron skillet in the oven for 10 minutes. Melt butter in skillet and brush over sides of skillet. Pour excess butter into a large bowl. Whisk buttermilk and eggs into excess butter. Mix sugar, baking soda, cornmeal, whole-wheat flour, and salt in another bowl. Whisk cornmeal mixture and frozen corn into buttermilk mixture. Scrape cornbread mixture into skillet. Bake in preheated oven until a toothpick inserted into the center of skillet comes out clean, 20 to 25 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 9 servings

Calories: 223.2
Fat: 9.7 g
Saturated fat: 5.5 g
Carbohydrates: 29.8 g
Sugars: 5.1 g
Dietary fiber: 2.7 g
Protein: 5.9 g
Cholesterol: 62.8 mg
Sodium: 300.1 mg
Low Country Boil Pie


Ingredients:
salt, sugar, unsalted butter, lemon juice, low sodium chicken broth, cayenne, unsalted butter, grits, idaho potato, sharp cheddar cheese, red bell pepper, corn kernel, andouille sausage, salt, eggs, heavy cream

Directions:
If using a ready-made crust, proceed to step 5, rolling out crust with a dusting of corn meal and blind baking.
To make all-butter crust, cut the butter into small pieces and chill in the freezer for 10 minutes. In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar and butter until the mixture resembles cornmeal with some pea-size pieces of butter remaining.
In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
Turn the dough out onto a lightly floured surface. Gently fold the dough a few times so that any dry bits are incorporated. Form into a loose disk, wrap in plastic and refrigerate for at least 20 minutes. If using a ready-made crust, skip to the next step.
Dust a work surface with corn meal and roll out crust and fit it into a 9-inch pie pan. Dock the dough ( prick all over the surface with the tines of a fork] and refrigerate it for 30 minutes. Preheat the oven to 350 degrees F.
Crumple a 9" square of parchment and then spread it flat. Line the crust with the parchment, fill it with pie weights or dried beans and bake it for 15 minutes. Remove the pie weights and the parchment and bake the crust for 5 to 10 minutes more, just until the raw-dough sheen goes away. Set the crust aside.
For the filling: Bring the chicken broth, Cajun spice, cayenne and butter to a boil in a large saucepan. Stir in the grits and whisk until combined. Reduce the heat to low and simmer until the grits thicken, 8 to 10 minutes.
Meanwhile, peel the potato and dice into 1/2 inch cubes. Place it in a small saucepan filled with water and boil until it is just barely fork-tender, 6 - 8 minutes.  Cool slightly.  To the cooked grits,  add the potatoes, the Cheddar, bell pepper, jalapeno, corn, and andouille, stirring gently to combine well. Test the seasoning and add salt to taste.
In a small bowl, whisk the eggs together with the heavy cream and stir the mixture into the grits. Lay the shrimp on the pie crust, distributing evenly.  Pour the grit and egg mixture into the crust over the shrimp. Smooth the top and bake the pie at 350º F  for 35 to 40 minutes, or until the custard is set. Cool slightly before cutting into wedges.
Julia's Potato Salad


Ingredients:
yukon gold potatoes, cider vinegar, onion, celery, peas, bacon, hard-boiled eggs, fresh chives, scallions, salt, fresh ground white pepper, mayonnaise, sour cream

Directions:
Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter-round slices, about 1/2 inch thick.
Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons of salt per quart of water. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through. It is essential that they be just cooked through. Bite into a slice or two to be very sure. Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes. Transfer bowl. Stir the cider vinegar with 1/3 cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid.
Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully, to taste. Top with 2/3 cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream] and, with a large rubber spatula, gently fold everything together until well blended. Taste the salad and add more salt, pepper, or mayonnaise as needed.
Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temperature before serving. Taste and adjust the seasoning again.
Nif's Chicken and Peaches


Ingredients:
olive oil, onion, garlic, fresh ginger, boneless skinless chicken breasts

Directions:
Heat oil in a nonstick skillet over medium-high heat and saute onion, garlic and ginger for 2 minutes.
Add chicken and brown on both sides, about 3 minutes per side.
Add peach juice from can, cover and simmer for about 5 minutes, or until chicken is cooked through. Remove chicken and keep warm. Bring pan juices to a boil; reduce heat and simmer for 3 minutes.
Add peach slices and red pepper to juices and cook for 2 minutes. Serve chicken over rice and top with sauce.
Placerville Apple Hill Cake


Ingredients:
sugar, eggs, granny smith apples, flour, salt, cinnamon, nutmeg, baking soda

Directions:
"Combine: Sugar, oil, eggs and apples. Sift in flour, salt, cinnamon, nutmeg, baking soda. Mix until combined. Pour into a 9x13 greased pan and bake for 1 hour in a preheated 350 degree oven. Serve hot or cold with vanilla ice cream or whipped cream."
Ham & Cheese Baked Frittatas


Ingredients:
eggs, salt, pepper, deli ham, parmesan cheese

Directions:
Combine all the ingredients and mix until well blended., Spray a muffin tin with non stick cook spray., Add 1/4 cup of the mixture to each of the muffin cups., Bake at 350 for 20 minutes.
Shrimp and Pea Wiggle


Ingredients:
butter, flour, salt, cayenne, paprika, shrimp, shrimp

Directions:
Melt butter and stir in flour., Slowly whisk in milk., Cook over low heat in heavy bottomed sauce pan., Whisk constantly and cook until thickened., Add salt, pepper and paprika., Add shrimp and peas., Serve at once over crackers or toast.
Heavenly Light Yellow Cake


Ingredients:
water, mandarin oranges, Egg Beaters egg substitute, Cool Whip Free, pineapple, sugar-free instant vanilla pudding mix

Directions:
Preheat oven to 325 degrees.
Place all the cake ingredients in a bowl and mix until well blended.
Spray a 9 X 13 cake pan with cooking spray.
Pour cake mixture into the cake pan.
Bake for 35-40 minutes, or until toothpick inserted comes out clean.
Let cake cool completely.
In a bowl, mix all the frosting ingredients until just combined, do not over mix.
Spread frosting mixture over cooled cake.
Refrigerate remaining cake.
Double Peanut Granola Bars


Ingredients:
old fashioned oats, peanuts, raisins, ground flax seeds, cinnamon, salt, liquid honey, peanut butter, brown sugar, butter

Directions:
Preheat oven to 325°F (160°C]. Grease an 8x8-inch (20x20-cm] baking pan and line with parchment paper, letting it stick and hang over the pan. In a large bowl, stir oats with peanuts, raisins, flax seed, cinnamon and salt.
Place honey, peanut butter, brown sugar and butter in a medium saucepan set over medium-high heat. Stir constantly until sugar is dissolved and mixture boils around edges, about 1 minute. Pour over oatmeal mixture and stir well to combine.
Using damp fingers, press firmly into pan. Bake in preheated oven until edges are a deep golden brown, about 25 to 30 minutes.
Cool completely in pan. Using the parchment paper, remove to a cutting board then discard parchment. Slice into bars and store in an airtight container.