xiaoxl/recipe_data huggingface dataset:
Eggless Chocolate Cake


Ingredients:
all-purpose flour, brown sugar, baking powder, baking soda, salt, skim milk, vanilla essence, vinegar

Directions:
1. Preheat oven to 350 degrees fahrenheit/ 180 degrees Celcius.
2. Grease, line and grease two 9- inch layer cake tins.
3. Sift and measure dry ingredients into a very large bowl. Sift three times.
4. Melt margarine. Cool.
5. Add milk, vanilla essence and vinegar to margarine. Mix well.
6. Add liquid ingredients to dry ingredients.
7. Beat with electric mixer on low speed until well mixed (about 2-3 minutes] while constantly scraping bowl. (Batter should be of pouring consistency].
8. Bake at 350 degrees Fahrenheit/ 180 degrees Celcius for about 20- 35 minutes.
10. cool cake for 10- 20 minutes before turning out.
Spinach Dip


Ingredients:
frozen spinach, sour cream, mayonnaise

Directions:
Mix ingredients well.
Chill dip at least two hours.
Hollow out a round sourdough bread loaf or pumpernickel loaf and fill with the dip.
Cut the middle section of the bread into squares and place around the dip instead of crackers.
Makes about 2 1/2 cups.
Fireweed Jelly


Ingredients:
lemon juice, butter, sugar

Directions:
For fireweed juice:  Harvest about 8 packed cups of fireweed flowers.  Rinse thoroughly and put in 2 quart pot.  Add just enough water to make water level just below top of packed flowers.  (Juice should be a deep purple color when finished.  If too much water is used in boiling process, juice will be a brownish color.  More water can always be added after flowers are boiled to increase amount of juice.]  Boil flowers in water until color is boiled out and petals are a grayish color.  Ladle juice into jar through cheesecloth to strain.
Warm fireweed juice, lemon juice and butter on stovetop.
Add Sure-Jell, bring to boil and boil hard for one minute.
Add sugar and bring to full boil for one minute.  Skim top of jelly.
Pour into pitcher(makes it easier to fill jars]and skim again.
Fill sterilized jars leaving 1/8 inch space at top.  Process in hot water bath for 10 minutes.
Sauce Queens Copycat "Signature Salsa"


Ingredients:
fresh cilantro, red onion, whole tomatoes, fresh tomatoes, garlic cloves, fresh lime juice, honey, kosher salt, jalapeno chiles

Directions:
"Wash the Cilantro leaves well, remove large stems and chop. Chop the onion and tomatoes. Chop garlic and jalapeño finely. Put all ingredients in bowl and mix with a clean hand, squeezing to blend and increase flavor. Use right away or cover and refrigerate for up to 10 days. Serve with tortilla chips or as a sauce on all your mexican food."
Easy Spaghetti Squares


Ingredients:
spaghetti, cottage cheese, egg, mozzarella cheese, parmesan cheese

Directions:
Break the pasta up.
Cook pasta according to package directions, drain and set aside.
Coat a 9 inch pan with non-stick vegetable spray.
Pour 1/2 the cooked pasta mixture into pan.
Cover pasta with 1/2 the spaghetti sauce.
Combine cottage cheese, egg and 1/2 the other cheeses.
Add to first layer.
Add remaining pasta,then spaghetti sauce and top with remaining Mozzarella and Parmesan.
Bake in a preheated 350-degree oven for 45 minutes or until golden brown.
Remove from oven and let stand for 10 minutes.
Cut into squares to serve.
Tip:
This dish can be made ahead and frozen.
You can double or triple this recipe for a crowd.
Cauliflower and Broccoli Bake
Category: side-dish
By R.PENALUNA

Fresh broccoli and cauliflower are baked together with a thick cheese sauce!

Ingredients:
6 ounces fresh cauliflower
6 ounces fresh broccoli
2 tablespoons butter
2 ½ tablespoons all-purpose flour
2 ½ cups milk
1 (8 ounce) package shredded sharp Cheddar cheese
1 teaspoon English mustard
cayenne pepper to taste
salt and pepper to taste

Directions:
Preheat oven to 425 degrees F (220 degrees C). In a medium saucepan with enough water to cover, boil cauliflower and broccoli  until tender, about 10 minutes. Drain, and transfer to a medium baking dish. In a separate medium saucepan over low heat, melt butter, and stir in flour. Gradually whisk in milk, and increase heat to medium. As the mixture thickens, whisk in English mustard, cayenne pepper, salt and pepper. Continue whisking until a thick sauce has formed, being careful not to allow the mixture to boil. Sprinkle in 2/3 of the cheese, and stir until melted. Pour sauce over broccoli and cauliflower. Bake in the preheated oven 30 minutes, until bubbly and lightly brown. Sprinkle with remaining cheese during the final 10 minutes of cooking.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 8 servings

Calories: 199.6
Fat: 13.9 g
Saturated fat: 8.7 g
Carbohydrates: 8.4 g
Sugars: 4.6 g
Dietary fiber: 1.2 g
Protein: 10.9 g
Cholesterol: 43.1 mg
Sodium: 238.9 mg
High Protein Pumpkin Spice Cake


Ingredients:
coconut oil, molasses, eggs, cottage cheese, pumpkin puree, vanilla extract, buckwheat flour, cinnamon, ginger, nutmeg, allspice, baking powder, salt, walnuts, pecans

Directions:
Preheat oven to 350 degrees F.
In a medium sized mixing bowl combine the cane sugar and coconut oil. Add the molasses, eggs, cottage cheese or Greek yogurt, pumpkin puree and vanilla extract. Stir to thoroughly combine. Dump the flour on top of the batter (don't stir just yet]. Sprinkle the remaining ingredients except nuts over the top of the flour. Alternately you can use a small sieve to sift the dry ingredients over the batter. Stir to combine. Pour into a greased 9x9 inch baking pan. Sprinkle nuts over the top.
Bake at 350 degrees for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Mushrooms on the Side


Ingredients:
butter, mushroom

Directions:
Clean your mushrooms.
To slice your mushrooms: Break off the stems and slice the tops into 3 slices. (I say this because I pick the big tubby mushrooms].
Slice butter into several pieces.
In a 10 inch skillet:.
Melt the butter in your skillet over medium heat.
Place all of your mushroom bits into the skillet, including the stems.
Stir well, coating the mushrooms with the butter.
Turn your heat to medium low and cover your skillet.
Check and stir every 10 minutes or so, so your mushrooms continue to be basted in the butter. They will form their own liquid, this is fine.
When your mushrooms are dark and soft they are ready, at least 1/2 hour. If you need to you can turn the heat LOW and keep them until the rest of your meal is finish. Once you've turned the heat down you needn't stir as often.
Serve on the side of your main meal as a compliment.
Hens Oreganato


Ingredients:
olive oil, kosher salt, oregano

Directions:
Wash hens and pat dry.
Rub all over with the olive oil.
Sprinkle with salt, garlic pepper and oregano.
Cook in a 350 preheated oven for 1 hour.
If tops have not browned and crisped enough to your liking, turn heat up to 400 degrees for 10 minutes but watch carefully as it browns quickly.
Cozido


Ingredients:
sausage, sausage, sausage, lean bacon, water, salt, whole black peppercorn, onions, garlic, fresh parsley, bay leaves, whole cloves, sweet potatoes, turnip, cabbage, carrots

Directions:
Put all the meat (flank steak through to bacon] into a large stock pot, cover with the water, and bring to a boil; remove all scum.
Add salt, peppercorns, onions, garlic, parsley (2 sprigs of fresh mint can be substituted if you wish], bay leaves and cloves; reduce the heat to medium-low, cover the pot, and simmer for about 90 minutes; test the sausages after about 40 minutes, however, and remove them (keep them warm] as soon as they're cooked.
Test the remaining meat during the balance of the cooking time, as not all the meat may need the full 90 minutes of cooking time; keep meat warm when removing from the pot.
Keep removing scum as mixture cooks, and skim off any visible fat as well.
When all the meat has been removed, add the sweet potatoes, turnip, cabbage, carrots and the collard green (if the broth has reduced down too much, add water to ensure that the vegetables are covered]; taste and add some salt if necessary.
Over medium-low heat, cook the vegetables, covered, for about 20 minutes, or until they're tender when tested; if some vegetables cook faster than the others, remove them and keep warm.
When all the veggies are cooked, cut both the meat and veggies into serving-size pieces and place on individual soup plates; drizzle broth over (you may not use it all], and serve.
Strawberry Marble Cake
Category: desserts
By K. Cipriano

This cake is fantastic to have all year long - but I use it primarily in the summer because it's kept refrigerated so it's nice and cool.

Ingredients:
1 (18.25 ounce) package marble cake mix
1 (3 ounce) package strawberry flavored Jell-O®
1 cup boiling water
1 (1.3 ounce) envelope whipped topping mix
1 (3.5 ounce) package instant vanilla pudding mix
2 cups milk
1 teaspoon vanilla extract

Directions:
Prepare and bake marble cake as directed on the box. Poke holes in the cooled cake with a fork.  Dissolve the strawberry gelatin in 1 cup  boiling water.   Pour the gelatin over the cake, and refrigerate for 2 1/2 hours. Combine whipped topping, vanilla pudding, milk, and vanilla in a mixing bowl.  Mix with an electric mixer on high speed for 3 to 5 minutes, until frosting is thick enough for spreading.  Frost the cake, and serve.  Store any leftovers in the refrigerator.

Yields: 1 - 7x11 inch cake

Calories: 210.6
Fat: 2.7 g
Saturated fat: 1.2 g
Carbohydrates: 43.1 g
Sugars: 29.4 g
Dietary fiber: 0.8 g
Protein: 3.2 g
Cholesterol: 2.6 mg
Sodium: 386.9 mg
Cornflake Chicken


Ingredients:
boneless skinless chicken breasts, pepper, salt, poultry seasoning, skim milk

Directions:
"Combine cornflake crumbs and seasonings in shallow bowl. Soak chicken in milk then dredge chicken in crumb mixture. Place on baking sheet which has been sprayed with nonstick spray. Bake at 400* about 25 minutes or until lightly browned."
Beef With Red Wine and Pine Nuts


Ingredients:
olive oil, stewing beef, prunes, shallot, carrots, red wine, pine nuts, fresh parsley, red wine

Directions:
Heat the oil in a lidded casserole over medium heat, and brown beef on all sides.
Add the rest of the ingredients except for the pinenuts or parsley.
Cover and cook over a low heat for 2 hours or until the meat is tender, stirring occasionally.  Flavor deepens if served the day after cooking. When reheated, serve sprinkled with toasted pine nuts or parsley.
Nb Seafood Casserole


Ingredients:
onions, celery, butter, salt, pepper, garlic powder, flour, milk, sharp cheddar cheese, lobsters, bay scallops, paprika

Directions:
In a slarge skillet, saute onions and celery in the 3 tbsp butteruntil soft.   Add salt, pepper and garlic powder.  Stir in flour.
In a saucepan, bring milk just  to a boil and mix into the sauteed mixture in the skillet.
Add  cheese is melted and sauce is slightly thickened.
Add the cooked seafood; stir well.
Pour into a casserole dish and sprinkle w/ paprika.
Bake at 375 for 20-25 minutes or until lightly browning on top.
Wedge Salad Dip
Category: appetizers-and-snacks
By SUSUMILLER

The best dip you could have for a crowd. Enjoy with Fritos® or Tostitos®.

Ingredients:
1 (8 ounce) package cream cheese
1 cup sour cream
1 (1 ounce) package ranch dressing mix
1 teaspoon garlic salt
1 teaspoon garlic powder
1 ½ cups chopped romaine lettuce
½ cup chopped tomatoes
½ cup crumbled blue cheese, or more to taste
½ cup cooked real bacon bits
1 tablespoon chopped fresh chives

Directions:
Combine cream cheese, sour cream, ranch dressing mix, garlic salt, and garlic powder in a blender or food processor; mix well. Spread mixture into the bottom of a 9-inch pie plate. Top with lettuce, tomatoes, blue cheese, bacon, and chives.

Prep time: 15 mins
Total time: 15 mins
Yields: 12 servings

Calories: 152.1
Fat: 13.2 g
Saturated fat: 8 g
Carbohydrates: 3.4 g
Sugars: 0.4 g
Dietary fiber: 0.3 g
Protein: 5.4 g
Cholesterol: 36.5 mg
Sodium: 605.9 mg
Golfer's Stew


Ingredients:
onion, celery, carrots, potatoes, salt, sugar, tapioca, tomato juice

Directions:
"Cut meat and vegetables in 1 1/2 inch chunks. Blend salt, sugar, tapioca and tomato juice. Pour tomato mixture over meat and vegetables in pan. Cover tightly in foil and bake 4-5 hours at 250*."
Loretta Lynn's Gooey Cake


Ingredients:
water, eggs, Cool Whip, sweetened condensed milk

Directions:
Prepare and bake cake according to package directions,, Using a 13 x 9-inch cake pan., While warm, poke holes halfway into cake about 1 inch apart., Pour sweetened condensed milk into holes., Pour caramel topping over entire cake and chill in the refrigerator., When cake is cool, top it with Cool Whip and crushed Heath candy., Refrigerate overnight before serving.
Best Fudge


Ingredients:
evaporated milk, salt, granulated sugar, miniature marshmallows, chocolate chips, vanilla

Directions:
Mix together milk sugar and salt in a saucepan.  Bring to a boil over Medium heat and cook for 5 minutes stirring constantly.
Remove from heat.
Add marshmallows, chocolate chips and stir until melted.
Add vanilla and nuts.
Pour in buttered 9” pan.
Cool and cut into squares.
Fluffy Cherry Salad


Ingredients:
cherry pie filling, Cool Whip, sweetened condensed milk, crushed pineapple, pecans, mini marshmallows, banana, sweetened coconut

Directions:
Fold all ingredients together., Pour into glass serving bowl., Chill., 6-8 servings.
Mud Slides


Ingredients:
milk, Jell-O chocolate pudding and pie filling, Cool Whip Topping

Directions:
Line bottoms and sides of 2 loaf pans with wet paper towel.
Tilt 2 (12-ounce] glasses in each pan.
Pour milk into a 1-quart container with tight-fitting lid.
Add pudding mix; cover tightly.
Shake vigorously for at least 45; pour evenly into glasses.
Gently stir 1 1/4 cups of the Oreos into whipped topping with wire whisk in medium bowl until blended.
Spoon evenly over pudding in glasses; sprinkle with remaining 1/4 cup Oreos.
Refrigerate until ready to serve.
Spicy Buffalo Chicken Sandwich
Category: trusted-brands-recipes-and-tips
By Ball Park Buns

This recipe gives you a healthier take on the game day fave so you can get your wing fix – without getting your hands dirty. Baste the chicken breast while it grills to infuse the meat with spicy goodness, and top each breast with blue cheese dressing to balance out the heat.

Ingredients:
4  Ball Park® Golden Hamburger Buns
4 (5 ounce) skinless, boneless chicken breast halves
1 cup bottled buffalo wing sauce
4 tablespoons olive oil
4 leaves Bibb lettuce
4 slices beefsteak tomato
4 tablespoons blue cheese salad dressing

Directions:
Brush each chicken breast with wing sauce then season with salt and pepper. Grill each chicken breast, basting with wing sauce until fully cooked. Drizzle each hamburger bun with 1 tablespoon of olive oil and place on grill until golden brown. Build each sandwich from bottom bun to top with lettuce, tomato, chicken breast and 1 tablespoon of blue cheese dressing.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 568.6
Fat: 29 g
Saturated fat: 4.3 g
Carbohydrates: 40.4 g
Sugars: 1.2 g
Dietary fiber: 1.4 g
Protein: 37.5 g
Cholesterol: 83.1 mg
Sodium: 2179.5 mg
Terry's Texas Pinto Beans
Category: side-dish
By Fooddude

An old fashioned 'pot of beans' recipe. It starts with dry pinto beans, onion, and chicken broth. Add green chili salsa, jalapeno and cumin for the spicy kick.

Ingredients:
1 pound dry pinto beans
1 (29 ounce) can reduced sodium chicken broth
1 large onion, chopped
1  fresh jalapeno pepper, chopped
2 cloves garlic, minced
½ cup green salsa
1 teaspoon cumin
½ teaspoon ground black pepper
water, if needed

Directions:
Place the pinto beans in a large pot, and pour in the chicken broth. Stir in onion, jalapeno, garlic, salsa, cumin, and pepper. Bring to a boil, reduce heat to medium-low, and continue cooking 2 hours, stirring often, until beans are tender. Add water as needed to keep the beans moist.

Prep time: 15 mins
Cook time: 2 hrs
Total time: 2 hrs 15 mins
Yields: 8 servings

Calories: 209.6
Fat: 1.1 g
Saturated fat: 0.3 g
Carbohydrates: 37.9 g
Sugars: 2.1 g
Dietary fiber: 12.2 g
Protein: 13.2 g
Cholesterol: 1.4 mg
Sodium: 95.1 mg
California Smoothie
Category: drinks
By Janice

Cool off with this fruity frappe from sunny California.

Ingredients:
7 large strawberries
1 (8 ounce) container lemon yogurt
⅓ cup orange juice

Directions:
Place strawberries in a plastic container and freeze for about an hour. In a blender, combine frozen strawberries, yogurt and orange juice. Blend until smooth. Pour into a tall glass and serve.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 1 serving

Calories: 281.4
Fat: 0.9 g
Saturated fat: 0.3 g
Carbohydrates: 57.4 g
Sugars: 52.2 g
Dietary fiber: 2.7 g
Protein: 12.9 g
Cholesterol: 3.6 mg
Sodium: 155.5 mg
Champagne Infused Strawberry Soup


Ingredients:
water, strawberries, sugar, mint leaves

Directions:
In a saucepan, bring water, strawberries, sugar, lemon juice, and Champagne to a boil.
Let simmer for 10 minutes, then add mint leaves. Let cool to room temperature.
Blend together with an immersion blender or in a standing blender, then strain through a sieve. Chill in the refrigerator, covered, for 3 hours.
Serve in soup bowls with a scoop of ice cream, sorbet, or plain/vanilla/lemon yogurt. Or just plain! Garnish with mint leaves.
Calendula Drop Cookies


Ingredients:
butter, sugar, oranges, zest of, vanilla, eggs, flour, baking powder, salt

Directions:
Preheat oven to 350°F., Lightly grease 2 cookie sheets., Rinse flowers and pull off petals, set aside., In a bowl, cream butter, sugar and orange rind till fluffy., Add orange juice concentrate and vanilla., Mix in eggs, stirring till blended., Sift together flour, baking powder and salt., Blend calendula petals and dry ingredients into creamed mixture., Drop dough by teaspoonfuls onto cookie sheet., Press an almond half on top of each., Bake 12-15 minutes.
Blueberry Cheese Rolls


Ingredients:
sugar, blueberries

Directions:
Preheat oven to 375ºF. Unroll dough into four rectangles; firmly press perforations together to seal.
Combine Neufchatel cheese and sugar; spread onto dough rectangles to within 1/2 inch of edges. Top evenly with blueberries. Bring opposite corners of rectangles together; press together to seal. Place on ungreased baking sheet.
Bake 11 to 13 minute or until golden brown.
Excellent Steak Marinade


Ingredients:
onion, garlic cloves, gingerroot, soy sauce, honey, olive oil

Directions:
Place onion, garlic, ginger root, jalapeño pepper, soy sauce, and honey in a blender.  (if you don't have jalapeño peppers, you can use red pepper flakes] Blend until it looks like a mushy sauce.  It will look weird but it's just the marinade. :].
Put sauce in a gallon zipper bag and put flank steak inside.  Marinate overnight.
Take steak out of marinade, pat dry with a paper towel and coat with oil. Discard marinade.
Put on grill and don't keep playing with it!  Let it sit on each side for 5 minutes.
Take off grill and let it sit for 5 minutes before cutting into it.  (This will allow the juices to be reabsorbed into the meat without it running out with the first cut into the steak].
Cut steak at an angle, against the grain and very thin. Serve.
Louisiana Crawfish Etouffee
Category: soups-stews-and-chili
By Bonnie Lang Turnage-Mortgage O

Here in Louisiana, there's nothing better than this classic during crawfish season.  This recipe is easy and can be substituted with shrimp when crawfish are out of season.  Even better when served with hot garlic French bread! Start cooking the rice first since this is a quick and easy dish.

Ingredients:
3 cups long grain white rice
6 cups water
¾ cup butter
1 large onion, chopped
1 clove garlic, chopped
¼ cup all-purpose flour
1 pound crawfish tails
2 tablespoons canned tomato sauce
1 cup water, or as needed
6  green onions, chopped
salt and pepper to taste
1 ½ tablespoons Cajun seasoning, or to taste

Directions:
Combine the rice and 6 cups water in a saucepan, and bring to a boil. Cover, and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed. While the rice is cooking, melt the butter in a large skillet over medium heat. Add the onion, and saute until transparent. Stir in the garlic, and cook for a minute. Stir in the flour until well blended. Gradually stir in the tomato sauce and remaining 1 cup water, then add the crawfish tails and bring to a simmer. Add the green onions and season with salt, pepper, and Cajun seasoning. Simmer for 5 to 10 minutes over low heat, until the crawfish is cooked but not tough.  Serve over hot cooked rice.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 636.1
Fat: 24.6 g
Saturated fat: 14.9 g
Carbohydrates: 82.7 g
Sugars: 1.8 g
Dietary fiber: 2.4 g
Protein: 19.4 g
Cholesterol: 142 mg
Sodium: 635.2 mg
Clam Fritters With Dilly Pesto Dip


Ingredients:
all-purpose flour, baking powder, baking soda, salt, powdered milk, Crisco shortening, nutmeg, icing sugar, minced clams, warm water, sour cream, pesto sauce, dill weed, pimentos

Directions:
Mix all dip ingredients in the order listed. Cover and refrigerate in a crockery or metal bowl.
It is best to refrigerate 4-6 hours. If you can't, cool at least an hour before serving.
In large mixing bowl, mix 2 cups flour, baking powder, baking soda, salt and powdered milk.
Add shortening and cut in with pastery cutter or two forks.
Mix in nutmeg and confectionary sugar. Mix well.
Add drained claims.
Measure reserved juice for 2 tblsps.claim juice.
Add to the mixture.
Slowly pour and mix warm water to the mixture and mix.
Dough will be sticky. If it isn't add a little more liquid carefully.
Sprinkle 2 tblsps flour on surface in a large circle.
Turn out sticky dough on floured surface.
Knead until dough is soft and smooth, not sticky. Sprinkle more flour if necessary.
on the surface when you kneading or a little flour on the dough.
Form into 2 inch balls. Place on a lightly floured dish. Form the balls all at once.
Heat oil to 375* in fry pan or if you have a deep fryer heatto 375* for  the oil required for that appliance.
When oil is ready, flatten each ball to 5 to 6 inches and slide the flatten disk into the oil. Fry on one side.
about 2 minutes, then flip over to cook the other side. It will not take quite as long.
Drain on paper towels. Keep Warm. Or, reheat when ready to serve.
Spiced Orange Cranberry Mini Muffins - Whole Grain


Ingredients:
whole grain wheat flour, oats, honey, brown sugar, baking powder, baking soda, salt, craisins, eggs, butter, vanilla, ground cinnamon, ground cloves, allspice, clementine, zest of, clementines, powdered sugar, milk, vanilla, ground cinnamon, ground cloves

Directions:
Preheat oven to 350 degrees. Line mini muffin pan with liners. Silicone are best.
Mix flour, oats, salt, baking soda, baking powder, Add craisins, zest of clementine and diced clementine. In a separate bowl, melt butter and blend with honey, brown sugar, eggs, orange juice and vanilla. Combine all dry ingredients with all wet ingredients and mix. Fill muffin liners until 3/4 full and bake at 350 degrees for 12-15 minutes or until golden brown, firm to the touch and a toothpick comes out clean. Remove and let cool.
While cooling, whisk together Spiced Orange Glaze  ingredients. If using silicone muffin liners, remove from liners. Dip the tops of the muffins in the glaze. Top with a craisin and a bit of orange zest if desired. Let glaze set until firm 5 -15 minutes.