xiaoxl/recipe_data huggingface dataset:
Diet Chocolate Cake


Ingredients:
eggs, applesauce, canola oil, water, cocoa powder, pudding mix, skim milk, cocoa powder

Directions:
Preheat oven to 325 degrees (or temperature recommended on cake mix box].  Lightly grease two 8 or 9 inch round non-stick cake pans.  Mix together cake mix, cocoa powder, eggs, oil, and water using electric mixer.  Note:  if mix looks too dry, add more applesauce or if mix looks too wet, hold back some water.  Bake for recommended baking time on cake box.  Do not overbake.  Remove from oven and cool completely.
Frosting:  Over medium heat, combine pudding mix, skim milk, and cocoa powder.  Bring to boil for 2 minutes, constantly stirring with spatula.  Cool pudding to room temperature.
Frost cake by placing first cake round on platter.  Cut top of cake flat and remove any excess cake.  Apply half of the frosting to the cake.  Add second cake round to the spread frosting.  Push down slightly so the pudding is visible between the layers.  Add remaining frosting to top of cake, keeping it 1/2 inch away from edge of cake all the way around.  Chill in refrigerator overnight.  Note:  the moisture from the frosting pudding mix will soak into the cakes and create a very moist, almost pudding-like consistency.
This recipe was designed for Mother's Day for my wife who loves chocolate and can now eat all the chocolate cake she wants!  By the way, this tastes amazing.
Baked Persian Rice


Ingredients:
short-grain rice, olive oil, butter, onion, garlic cloves, ground cardamom, ground nutmeg, kosher salt, low sodium chicken broth, water

Directions:
Soak rice to cover for 1 hour; drain through a strainer.
Heat oven to 350F and grease a 2-quart souffle' or other baking dish.
Heat olive oil and butter in a large skillet over medium heat until foam subsides; add onion and saute' for 4 minutes; add garlic and saute' another 2 minutes; add spices and salt and saute' for 30 seconds, stirring to combine.
Combine the drained rice and onion mixture and put in prepared baking dish; pour in chicken stock and water.
Place dish in oven (uncovered] and bake for 1 hour or until there is a golden crust on top.
Mouth-Watering Stuffed Mushrooms
Category: appetizers-and-snacks
By Angie Gorkoff

These delicious mushrooms taste just like restaurant-style stuffed mushrooms and are my guy's absolute favorite.

Ingredients:
12  whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
¼ cup grated Parmesan cheese
¼ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon ground cayenne pepper

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel.  Carefully break off stems.  Chop stems extremely fine, discarding tough end of stems. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic.  Set aside to cool. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper.  Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 12 large mushrooms

Calories: 87.8
Fat: 8.2 g
Saturated fat: 4.5 g
Carbohydrates: 1.5 g
Sugars: 0.4 g
Dietary fiber: 0.2 g
Protein: 2.7 g
Cholesterol: 22 mg
Sodium: 81.8 mg
Chocolate Banana Fruit Roll Up/Fruit Leather (Dehydrator)


Ingredients:
bananas, cocoa powder, brown sugar

Directions:
Add bananas, sugar, and cocoa into blender and puree till smooth.
Line a food dehydrator rack with parchment paper or use the fruit leather screen, and pour the mixture into the tray 1/4 inch thick.
Dry at 130 degrees Fahrenheit for up to 10 hours. You may want to flip the leather half way through, dry until no moist spots are left.
Pie Crust


Ingredients:
flour, vinegar, milk, salt

Directions:
Cut lard into the flour.
Add the last three ingredients, mix and form into ball.
Divide into thirds.
Chill.
This will be sticky until you chill it.
Keep unused portion in refrigerator until needed.
Roll each out into a 9" piecrust.
If you are baking single crust bake at 400 degrees for 11-13 minutes or until lightly browned.
If you are making a double crust pie follow directions from the can of fruit.
As you bake your pie, you may want to add foil around the edges so they don't brown to quickly.
Butterhorns


Ingredients:
flour, shortening, butter, milk, eggs, salt, sugar, sugar, butter, egg, lemon, zest of

Directions:
Mix flour, butter, shortening and salt like for a pie crust.
Mix beaten eggs and sugar and combine with above.
Dissolve yeast in 1/4 cup warm water and combine with warm milk.
Add to flour mixture.
Knead and put in a cool place to rise.
Combine butter, lemon, almond extract and sugar; add nuts and eggs to make a paste.
Roll dough thin and cut into triangles.
Spread with almond paste and roll into crescent shapes.
Let rise again.
Bake for 15 minutes in a 375 degree oven.
Middle Eastern Sweet Couscous


Ingredients:
pistachio nuts, pine nuts, couscous, butter, ground cinnamon, milk

Directions:
Heat oven to 315°F Spread nuts on a baking sheet and bake about 5 minutes, until lightly golden.  Allow to cool, then coarse chop.
Place in a bowl with the chopped apricots and toss to combine.
Place the couscous and sugar in a bowl and cover with 1 cup boiling water. Stir well then add the butter and a pinch of salt.  Stir until the butter melts, then cover with a dish towel and set aside for 10 minutes.
Fluff with a fork, then add the nuts & apricots, toss gently.
The couscous can be served just like this, on a platter with the meat, or in a bowl.  Some prefer it served in small bowls, sprinkled with the cinnamon and a little hot milk. This way it can be a dessert or a breakfast dish, much like we enjoy cream of wheat.
Crusty Herb Potato Wedges
Category: side-dish
By Chef John

Simple and delicious. The key is tossing the spices with the potatoes and oil in a bowl and then on to the pan. The silicone mat we are baking on is a very nice thing to have in your kitchen.

Ingredients:
2  Russet potatoes, each cut into 6 equal wedges
olive oil
1 tablespoon herbes de Provence
1 pinch paprika, or to taste
salt and ground black pepper to taste

Directions:
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat. Toss potato wedges, olive oil, herbes de Provence, paprika, salt, and black pepper together in a bowl until potatoes are evenly coated. Place wedges on their sides onto the prepared baking sheet. Bake in the preheated oven for 15 minutes. Flip potatoes onto their other sides; return to oven and cook until crusty and golden brown, about 20 minutes more.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 2 servings

Calories: 225.1
Fat: 7 g
Saturated fat: 1 g
Carbohydrates: 37.5 g
Sugars: 1.7 g
Dietary fiber: 4.9 g
Protein: 4.4 g
Sodium: 13.1 mg
Cocoa Rice Krispies Treats


Ingredients:
margarine, butter, salt, miniature marshmallows, vanilla

Directions:
Melt butter with salt in a large saucepan over low heat. Add marshmallows and vanilla and stir until marshmallows have melted. Add cocoa and stir well.
Remove from heat and stir in Cocoa Krispies until evenly coated.
Pour into a greased 13x9 baking dish. Press down until flat in the dish. A silicone spatula coated with cooking spray works nicely. Cool.
Balsalmic Kale and Squash Saute


Ingredients:
sweet onion, kale, vegetable broth, squash, roma tomatoes, sugar, olive oil

Directions:
Bring Olive Oil to med heat in Saute Pan and add onion. Cook until slightly translucent and add sugar. Stir until the onion is well caramelized and add balsamic and stir until evaporated.
Strip Kale of main ribs and any substantial axial ribs. Slice into 1 inch ribbons and add to onions. Reduce heat cover and allow to wilt slightly (about 10 minutes]. Add tomatoes and squash and stir to coat. Cook until squash has slightly softened, add broth and cover on med-low heat for 10 to 15 minutes stirring occasionally. Broth should be almost totally absorbed.
Sauteed Green Beans With Shallots


Ingredients:
green beans, shallots, garlic clove, butter, grape tomatoes, salt, pepper

Directions:
Prepare the green beans according to the package instructions.
Melt the butter in a skillet.  Saute the shallots over medium to medium high heat, depending on your preference of crispness. (I like them crisp]. Add minced garlic if you are using it. (Add when shallots are almost to your desired level of doneness].
Stir in balsamic vinegar and grape tomatoes.  Sprinkle with salt and pepper to taste.  Saute 2 more minutes.
Fiddlehead Ferns and Shrimp over Linguine


Ingredients:
linguine, water, shrimp, butter, olive oil, onion, red bell pepper, fresh mushrooms, garlic cloves, fresh thyme, pepper, salt, lemon juice

Directions:
Cut off ends of fiddleheads; Remove scales and wash thoroughly.
Cook fiddleheads in boiling water for ten minutes and drain.
In a nonstick skillet heat then add oil or butter and melt.
Add onion and  peppers and sauté until crisp-tender. Stir in fiddleheads and garlic.
Add sliced mushrooms, pepper, and salt  to vegetable mixture; stir well. Add  shrimp and stir well. Cook, uncovered, over medium heat three to four minutes or until mushrooms are tender, stirring often. Stir in lemon juice; cook until heated through, stirring often.
Place pasta ( in the picture I used sprouted whole grain pasta] on a large platter. Spoon shrimp mixture on top. Serve immediately.
Sprinkle lightly with extra virgin olive oil if desired.
Hot Pasta


Ingredients:
penne pasta, Italian-style diced tomatoes, garlic, onion, butter, margarine, fresh mushrooms, red wine, basil, oregano, bay leaf, hot Italian sausage link

Directions:
Melt butter in a large frying pan.
Add onion and garlic, cook until done but not brown.
Add both cans of tomatoes, spices, mushrooms, wine, meat (if using] and peppers to the onion and garlic mixture; simmer while pasta cooks and until peppers are dark green.
Cook pasta according to instructions; drain well.
Serve sauce over penne.
Chicken and Corn Chowder With Sweet Potatoes


Ingredients:
butter, onion, garlic cloves, cumin, oregano, chicken broth, chicken breasts, sweet potatoes, monterey jack cheese, frozen corn, fresh parsley, salt, pepper

Directions:
Combine milk and muffin mix in a bowl.  Set aside.
Saute onion in butter until soft (about 8 min.].
Add garlic, cumin, and oregano.
Cook until fragrant.
Add broth, chicken and potatoes.
Bring to a boil.
Reduce heat and simmer until potatoes are tender.
Stir in reserved muffin mixture and simmer until soup thickens (about 10 minutes].
Add cheese and corn and cook until heated through.
Season to taste with salt and pepper.
Add parsley.  Stir and serve.
Hash Brown Casserole for the Slow Cooker
Category: side-dish
By Gena Rowan

The traditional hash brown casserole side dish is made even easier. Prepare ahead of time and start cooking when you need to. This dish is also great to take to parties.

Ingredients:
2 cups sour cream
1 (10.75 ounce) can  condensed cream of mushroom soup, undiluted
2 cups shredded processed cheese
½ cup chopped onion
¼ teaspoon salt
¼ teaspoon pepper
1 (32 ounce) package frozen hash brown potatoes, thawed

Directions:
In a large bowl, stir together the sour cream, cream of mushroom soup, cheese, onion, salt and pepper. Gradually mix in the hash browns until evenly coated. Coat the inside of a slow cooker with cooking spray or butter. Spoon the hashbrown mixture into the slow cooker. Cover, and cook on High for 1 1/2 hours, then reduce heat to Low, and cook for an additional 2 1/2 hours.

Prep time: 15 mins
Cook time: 4 hrs
Total time: 4 hrs 15 mins
Yields: 16 servings

Calories: 198.1
Fat: 16.2 g
Saturated fat: 8.7 g
Carbohydrates: 14.8 g
Sugars: 2.2 g
Dietary fiber: 0.9 g
Protein: 6.5 g
Cholesterol: 30.3 mg
Sodium: 471.7 mg
Pistachio Thumbprint Cookies


Ingredients:
butter, icing sugar, egg, vanilla extract, all-purpose flour, salt, pistachios

Directions:
In a medium bowl, beat butter, sugar, egg yolk and vanilla until pale and fluffy.
Add flour and salt and mix until combined.
Form into ball, wrap in plastic wrap and chill in fridge 30 minutes.
Preheat oven to 350 degrees.
Divide dough into 24 pieces and roll between palms to make small, round balls.
Whisk egg white lightly until foamy.
Dip balls in egg white, roll in pistachios and place on baking sheet.
Make indentation in centre of each cookie with your thumb.
Bake 5 minutes.
Remove from oven and re-indent centre.
Return to oven and bake another 8 minutes until just slightly browned.
Remove from oven and while still warm, add 1/2 teaspoon jam to centre of each cookie.
Cool on wire rack.
Note: 1 1/2 cup in-shell pistachios equals 3/4 cup shelled.
Easy Chocolate-Chocolate Chip Cake


Ingredients:
instant chocolate pudding mix, hot water, sour cream, eggs, chocolate chips

Directions:
Mix cake and pudding mixes, oil, water and sour cream., Add eggs, mix again., Fold in chocolate chips., Grease bundt pan, pour nuts in bottom of pan and then pour batter over nuts., Bake 1 hour 25 minutes at 325 degrees.
Reshmi Kebab


Ingredients:
eggs, cumin, red chili powder, pepper, ground chicken, ground turkey, cashew pieces, fresh ginger, onions, ground coriander, garam masala, butter

Directions:
If you are using wooden or bamboo skewers, soak them in water per package directions to prevent splintering or burning.
Beat the eggs, cumin, chili powder, pepper and oil together. Mix in the ground meat and let sit for 10 min minimum.
Mix together the cashews, ginger, onion, coriander and garam masala. Work this mixture into the meat mixture, and divide the meat into 10 pieces.
With wet hands, wrap two portions of meat along each skewer, leaving 2 inches between portions.
Roast the kebabs on a grill for about 6 min, in a oven set at 300 degrees for 8 min, or in a rotisserie until golden brown.
When done, remove the skewers and baste with melted butter.
Old School Cheese Ball


Ingredients:
cream cheese, garlic powder, Worcestershire sauce, pecans

Directions:
Let all three cheeses get to room temperature.
With a blender, mix together all ingredients EXCEPT the nuts.
Shape into 1 or 2 balls (I always do 2 so that there are more nuts to go around].
Roll each cheese ball in nuts, place on a piece of waxed paper and put in the fridge to set up.
Serve with buttery crackers on the side.
Renee's Chocolate Chip Cookies


Ingredients:
all-purpose flour, salt, baking soda, granulated sugar, margarine, eggs, vanilla essence, pecans, chocolate chips

Directions:
Put the first 3 ingredients into a bowl and set aside.
Mix the sugar, margarine, eggs, vanilla and blend until creamy.
Adding a cup at a time, blend flour into sugar mixture.
Add the chocolate chips and nuts stirring lightly.
Refrigerate mixture overnight.
Drop heaped tablespoonfuls onto a greased cookie sheet and bake at 375 degrees for 8 to 10 minutes or until lightly brown.
Let cool on a rack.
Addictive Chicken Fillets


Ingredients:
chicken breasts, parmesan cheese, dried parsley, dried oregano, paprika, salt, pepper, butter

Directions:
Preheat the oven to 175C fan., Combine all the dry ingredients., Line a shallow pan with foil., Melt the butter in a shallow dish., Dip each piece in butter and then coat in seasoning mix and place in pan., Bake for 20-30 minutes.
Vegetable Biryani


Ingredients:
onion, green bell pepper, green beans, carrot, fresh ginger, garlic cloves, garam masala, ground turmeric, salt, cayenne, basmati rice, water, kidney beans, peanuts, raisins

Directions:
Let the oil get heated in a large ovenproof casserole over medium heat.
Add in the onion, bell pepper, green beans, and carrot; stir/saute for about 10 minutes or until soft.
Add in the ginger, garlic, garam masala, turmeric, salt, and cayenne; cook and stir occasionally for 2 more minutes.
Stir in rice, then stir in water.
Cover and bake in a 375° oven for 30 minutes or until the rice and vegetables are tender.
Remove from oven; stir in the kidney beans and replace the lid.
Let stand for 5 minutes.
Serve onto individual plates; garnish with peanuts and raisins, if desired.
Barbecued Onion Meat Loaves


Ingredients:
egg, milk, barbecue sauce, barbecue sauce, prepared stuffing, lean ground beef

Directions:
In a bowl, combine egg, milk, 2 tablespoons barbecue sauce, stuffing, and onion soup mix.
Crumble beef over mixtureand mix well.
Shape into 5 loaves, and arrange around edges of a microwave-safe dish.
Microwave uncovered 4 1/2-5 1/2 minutes or until no pink remains, and meat thermometer reaches 160 degrees.
Cover and let stand 5-10 minutes.
Cover with remaining barbecue sauce.
Chili Cheese Popcorn


Ingredients:
margarine, chili powder, onion powder, parmesan cheese

Directions:
In a small saucepan over low heat, melt margarine.  Add chili powder, garlic salt, and onion powder.  Stir to mix well.
In a large bowl, pour margarine mixture over popped popcorn.  Sprinkle with Parmesan cheese and toss to coat well.
Banana Chocolate Chip Cupcakes


Ingredients:
sugar, all-purpose flour, baking soda, baking powder, unsalted butter, salt, eggs, cinnamon, vanilla extract, confectioners' sugar, unsalted butter, vanilla extract, cinnamon

Directions:
for Banana Chocolate Chip Cupcakes:.
Preheat oven to 350 degrees. Line 2 standard (6 cup] muffin tins with paper liners; set aside.
Combine the sugar, flour, baking soda, baking powder, cinnamon and salt in a bowl.
In a separate bowl combine the eggs, melted butter (you can microwave it], vanilla and banana mash.
Pour the wet mixture into the dry and stir ONLY until you can no longer see the dry ingredients.
Gently mix in the chocolate chips.
Drop batter into the 12 cups, filling each about 3/4 full.
Bake cupcakes for 25 minutes (you'll know they're done if an inserted toothpick comes out clean].
Remove cupcakes from tins and let cool for about 1 hour, preferably on a wire rack.
for Buttercream Frosting:.
Dice the butter.
Using an electric mixer, mix together all ingredients until the mixture looks and feels like frosting, about 3 minutes.
Use a butter knife to spread the frosting onto the cooled cupcakes. Decorate with additional banana slices, chocolate chips or coconut flakes.
Cheesy Hashbrown Casserole
Category: side-dish
By Sallie Arch

Quick and easy side dish.

Ingredients:
2 (16 ounce) packages frozen cubed hash brown potatoes, thawed
2 (10.5 ounce) cans cream of chicken soup
1 (16 ounce) package shredded Cheddar cheese
1 pint sour cream
½ cup melted butter  (Optional)
½ cup finely chopped onion
1 teaspoon salt
½ teaspoon ground black pepper
1 sleeve buttery round crackers (such as Ritz®), crushed  (Optional)
½ cup melted butter  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a glass 9x13-inch baking pan. Combine potatoes, cream of chicken soup, Cheddar cheese, sour cream, 1/2 cup melted butter, onion, salt, and pepper together in a bowl; spread into the prepared baking pan. Mix crushed crackers and 1/2 cup melted butter together in a bowl and sprinkle over potato mixture. Bake in the preheated oven until bubbling and browned on top, 60 to 90 minutes.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 1 9x13-inch pan

Calories: 393.9
Fat: 31.3 g
Saturated fat: 18 g
Carbohydrates: 18.8 g
Sugars: 1.1 g
Dietary fiber: 1 g
Protein: 10.5 g
Cholesterol: 75.5 mg
Sodium: 737 mg
Banana Piña Colada Muffins


Ingredients:
butter, brown sugar, vanilla extract, bananas, honey, eggs, baking soda, baking powder, nutmeg, salt, white whole wheat flour, flaked coconut

Directions:
Preheat your oven to 350°F Line a 12-cup muffin pan with muffin cups, and grease the cups.
In a large bowl, beat together the butter, sugar, vanilla, and coconut or rum flavor. Add the bananas, honey, eggs, baking soda, baking powder, nutmeg, and salt, beating until smooth. Stir in the flour, then the dried fruit. Spoon the batter into the muffin cups. Sprinkle each muffin with coconut.
Bake the muffins for 25 to 28 minutes, until a cake tester inserted into the center of one comes out clean.
Remove from the oven, and as soon as possible tilt each muffin in its cup, to allow air to circulate and prevent the bottoms from steaming. Serve warm, or at room temperature.
Note:  If you find yourself a bit short of 1 1/2 cups mashed banana? Rather than cut a chunk off another banana, top off the measuring cup with applesauce, if desired.
Note: Don’t use canned pineapple; it’s too juicy and will make the muffins soggy. If you like, substitute another dried fruit: chopped dates, raisins, or chopped apricots are all good choices.
Soft Raisin Cookies


Ingredients:
quick-cooking oats, unsweetened applesauce, egg substitute, egg, margarine, apple pie spice, raisins

Directions:
Preheat oven to 375°F.
Spray baking sheet with nonstick cooking spray.
Beat first 6 ingredients until blended; stir in raisins.
Drop by tablespoons 2 inches apart onto baking sheet.
Bake for 10-12 minutes or until edges have started to brown.
Cool for 5 minutes on the pan before moving to wire racks to cool completely.
Green Grape & Blueberry Pie


Ingredients:
green seedless grapes, blueberries, sugar, cornstarch

Directions:
wash and pull off grape stems.
cut on half.
in saucepan put grapes, sugar, corn starch and 1/4 C water.
bring to boil, stir, and mash grapes.
reduce heat, continue cooking 5-10 minutes, don't forget to stir.
stir in blueberries and cook 5 more minutes.
allow to cool slightly then spoon into pie crust, top, seal, vent crust.
bake @ 450 for 10 minute reduce oven to 350 and bake 25 min or until crust is brown.
Spicy Dilly Beans


Ingredients:
green beans, cayenne pepper, garlic cloves, mustard seeds, dill, distilled vinegar, pickling salt, water

Directions:
Prepare jars for canning.
Bring vinegar, salt and water to a boil.
In the bottom each hot sterilized jar, put the garlic cloves, cayenne pepper, mustard seed, and dill.
Pack jars with fresh green beans, packed lengthwise.
Do not snap beans.
Process for 20 minutes at 1000' altitude, or adjust time according to your altitude.
Crunchy Mustard and Mint Lamb With Couscous


Ingredients:
lamb, dried mint, garlic, salt, butter, Dijon mustard, couscous, carrots, butter

Directions:
Brown meat after grinding some salt on it (this should not be long at all, the meat should still be VERY rare at this stage, works well if the meat is still a little frozen] 1-2 minutes each side on low heat.
Meanwhile, get the stock and the carrots heating up in a large saucepan on low heat.
Remove meat from the pan (if you use gas, turn off the stove] and place on a plate big enough for all of it.
Mix crumbs, mint, garlic and butter well; so that the moisture is evenly distributed.
Liberally coat one side of the meat with the mustard, spreading it as evenly as possible.
Pour half of the bread mix over the meat and use a fork to press it into the mustard.
Turn the meat over carefully and repeat for the other side.
When you are ready to fry the steaks, turn the gas back on for your pan, and turn up the heat on the stock so that it boils  (at this point you want about 10 minutes cooking time, 5 of which will be for the couscous].
Spray the pan with a light coat of the oil and put the steaks in, cooking on medium heat.
When the stock is boiling (hopefully about 5 minutes] flip the steaks carefully so that the mixture stays put and turn off the heat in the saucepan.
Add the couscous and the butter and mix through with a fork then cover and let sit for 5 minutes.
By this point in time the lamb should be medium rare/rare depending on how well you browned it.
Fluff up the couscous and dish it out, then serve the lamb on top.
Enjoy!