xiaoxl/recipe_data huggingface dataset:
Red Velvet Cake


Ingredients:
all-purpose flour, salt, sugar, butter, eggs, cocoa powder, buttermilk, vanilla extract, baking soda, white vinegar, cream cheese, butter, vanilla extract, confectioners' sugar

Directions:
Preheat oven to 180°C Grease and lightly flour 2  round 9" cake pans.
Sift  the flour and salt together a couple of times , set aside.  In a bowl beat the butter and sugar until light and fluffy. Add the eggs one at a time. Mix well after each addition.
Add the flour mixture to the bowl alternating with the buttermilk, beginning and ending with flour mixture. Blend in vanilla.
In a small bowl, mix the red food coloring and the cocoa powder until a paste forms. Add this to the sugar and butter batter and combine  well.
In another small bowl stir together the baking soda and the vinegar add it to the batter immediately and combine well on medium speed setting until it has a smooth consistency.
Pour the batter evenly into the floured pans, level  the top of  the batter and bake for 25-30 minutes, or until the tooth pick inserted in the center of the cake comes clean. Turn out on wire racks and cool completely.
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Gradually add the confectioners sugar and beat until light and fluffy(add little milk if too thick & add sugar if too thin].
If your carving the cake and coating it with crumbs, be sure to put the crumbs on when the icing is fresh.
For a heart shaped cake as shown, first cut the baked cakes in the shape of a heart(for perfect shape, carve out the heart making use of a  paper cut out in the shape of a heart and use it as reference. First draw a circle using the 9 inch  round pan used for baking the cake on a piece of paper, draw a heart inside the circle].
Place the heart shaped paper on the baked cake and cut out the shape. Crumble the cut off pieces and keep aside.
Apply the frosting evenly on the topside of the cake, place the other cake on top and apply the frosting on top and the sides of the cake.
Now press the crumbled mixture all over the cake(This is not a pretty job you can clean up later].(Place the cake on the serving dish before decorating].
Adjust the quantity of the frosting according to your requirement. I ended up with so much left over frosting.
Broccoli and Cheese Mini Quiche


Ingredients:
milk, eggs, dry mustard, pepper, salt, cheddar cheese, yellow onion

Directions:
Preheat oven to 350 derees.
Prepare muffin tins with cooking spray. I used larger muffin tins but size doesn't necessarily matter.
Place 3 thick slices of bread in oven on the rack for about 4 minutes. Just long enough for the bread to get toasted. Upon removing bread from the oven, cut each piece of bread into 4 pieces. Place one piece of toasted bread in each tin.
In a skillet, saute 2T. butter with onion until onion is soft and browned.
In medium bowl, combine milk, eggs, dry mustard, and pepper; set aside.
Layer cheese, broccoli and onion around the bread in the muffin tin. Pour egg mixture over bread, cheese, onion and broccoli.
Bake for 30 minutes or until knife inserted in center comes out clean. Cool 5 minutes before serving.
Makes 6 large muffin tin quiche's.
Quick Crepes with Homemade Syrup


Ingredients:
granulated sugar, all-purpose flour, eggs, warm water, butter, salt

Directions:
Place sugar, flour, salt, eggs, and milk in large bowl; mix together using whisk until well incorporated.
Whisk in warm water.
Add melted butter and whisk again.
Strain batter through sieve (if you don't have a sieve a wire stainer works good also] into a clean bowl, repeat 2 times.
Lightly coat crepe pan with non-stick spray (Pam], heat pan over medium-high heat; once pan is hot pour in small ladle of batter.
Tilt pan and rotate, causing batter to cover bottom of pan (try to do this fast, as the batter cooks fast].
Cook 1 minute over medium-high heat until underside is lightly browned.
Turn crepe over; cook 30 seconds.
Stack crepes on plate and keep warm in warm oven as they are done.
Serve with lemon, jelly, strawberries, or what ever you like.
If looking for something to top your ctepes with this filling is to die for, but you can top them with what ever you like.
1 cup strawberry, washed and hulled.
1 cup raspberries washed (you can leave these out and double the strawberries if you don't like raspberries or can't find them].
2 tbsp syrup (see recipe for syrup below].
1 tbsp liqueur of your choice (can leave out if you want].
1 cup whipped cream.
Place strawberries and raspberries in bowl; add syrup and liqueur; marinate 10 minutes.
Gently mix whipped cream with berries.
Recipe for the syrup:
1 cup granulated sugar.
1/2 cup cold water.
Place sugar and water in small saucepan.
Set over medium heat, stir gently and boil until temperature reaches 212°F.
Buttery Bubble Bread Recipe


Ingredients:
active dry yeast, warm water, sugar, shortening, egg, salt, all-purpose flour, butter

Directions:
In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, egg, salt and 1 cup of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; shape into 1-1/2-in. balls. Dip the balls in butter and arrange evenly in a greased 9-in. fluted tube pan. Drizzle with remaining butter. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 350° for 30-35 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving platter. Serve warm. Yield: 1 loaf (16 slices].
Banana Bread Pancakes With Cinnamon Maple Syrup


Ingredients:
unbleached all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, bananas, buttermilk, eggs, pure vanilla extract, walnuts, maple syrup, unsalted butter, cinnamon

Directions:
In a large bowl, sift together the flours, brown sugar, baking powder, baking soda, and salt.
In the bowl of a food processor, puree the bananas (or mash them smoothly with a potato masher].  Add the buttermilk, oil, egg yolks and vanilla.  Process or whisk to blend.
Pour banana mixture over the dry ingredients and stir until just blended.  In a separate bowl, beat the egg whites until soft peaks form; fold into the batter until just blended.
Heat a nonstick griddle or skillet, brush with a thin film of oil or cooking spray.  For each pancake, pour 1/4 to 1/3 cup batter onto the griddle.  Cook until tops are bubbly and bottoms lightly browned.  Turn and cook until lightly browned on the other side.  Repeat with the remaining batter.
For the syrup, combine ingredients into a small microwavable pitcher.  Heat for 45 seconds.  Whisk until combined.
Serve pancakes with sprinkled with chopped walnuts, cinnamon syrup and a dollop of whipped cream.
Fantastic Creamy Eggnog Pie


Ingredients:
unflavored gelatin, cold water, sugar, cornstarch, salt, vanilla

Directions:
In a small bowl, sprinkle gelatin over water; let stand for 1 minute.
In a saucepan, combine sugar, cornstarch and salt.
Stir in eggnog until smooth, bring to a boil; cook and stir for 2 minutes, or until thickened.
Stir in gelatin until dissolved.
Remove from heat; cool to room temperature.
Stir in extracts.
Fold in whipped cream.
Pour into pastry shell.
Refrigerate until firm (about 3 or more hours].
Little Chinese Laundry Bundles - Spring Rolls


Ingredients:
boneless skinless chicken breasts, broccoli slaw mix, crunchy peanut butter, soy sauce, ground ginger, fresh ginger, fresh cilantro, chives, soy sauce, green onions, cucumber, fresh cilantro leaves

Directions:
Mince or finely chop your chicken breasts. (I use a food processor and pulse until it is finely minced; be careful you do NOT over process and puree the chicken!].
If the broccoli florets in the broccoli slaw are very large, break them down into very small pieces.
Prepare the fresh cucumber and onion garnish - combine the shredded green onions with the cucumber strips in a serving bowl with a little soy sauce.
In a mixing bowl, combine the broccoli slaw, peanut butter, soy sauce, sesame oil, ginger and cilantro leaves. Mix them together and allow to infuse for about 10 minutes. In another small bowl, add a little soy sauce to the minced chicken breasts.
Pre-heat the vegetable oil for deep-frying to 180 degrees C or 360 degrees F while preparing the spring rolls.
Heat a wok over medium high to high heat. Add 1 tablespoon of peanut oil. When the oil is hot, add the minced chicken and stir-fry for 2 to 3 minutes, then add the seasoned vegetable mix, and cook for a further 1 to 2 minutes stirring vigorously all the time to toss the chicken and vegetables around in the wok.
Lay a spring roll wrapper in front of you so that it forms a diamond shape. Use your index finger to wet all the edges with the beaten egg white. Place approximately 2 tablespoons of filling in the middle. Bring the two of the sides up into the middle then lift up the other two sides to form a bundle, making sure that the wrapper overlaps to make a tight seal. (If the wrappers are too small, use the traditional roll way - Place approximately 2 tablespoons of filling near the bottom. Roll over once, tuck in the sides, and then continue rolling. Seal the top.] At this stage, you can tie the blades of fresh chives around the bundles/rolls if you are using them.
Deep-fry the bundles/rolls in 3 to 4 batches, cooking until they are golden brown and crispy (about 3 minutes]. Remove with a slotted spoon and drain on paper towels.
Arrange them on a serving platter, sprinkle with fresh cilantro and serve with the cucumber ad green onion garnish.
Cheese Ball Bites


Ingredients:
cream cheese, Worcestershire sauce, cheddar cheese, chives

Directions:
Mix ball ingredients together.
Divide into tablespoon size balls.
Refrigerate 30 minutes.
Before serving, roll balls in toppings of choice (dried cranberries, crushed nuts, parsley, pine nuts, poppy/sesame seeds, etc.] and serve with pretzel stick.
Teriyaki Glazed Oven-Baked Chicken


Ingredients:
fresh garlic, garlic powder, black pepper, whole chicken, salt

Directions:
In a bowl stir together the teriyaki sauce, orange juice concentrate, sesame oil, garlic and black pepper until well combined.
Place the chicken pieces in a large bowl, then pour HALF the marinade over the chicken; toss with clean hands to coat, reserve the other half marinade for basting the chicken.
Cover and refrigerate the chicken for 8 hours.
Remove the chicken from the marinade and discrd marinade.
Set oven to 400 degrees.
Place the chicken pieces on a large foil-lined baking sheet that has been sprayed with cooking spray, skin-side up.
Sprinkle lightly with salt.
Bake for about 40-45 minutes or until the chicken is done.
Brush with the reserved marinade 5 minutes before end of cooking.
Simple Beef Stroganoff
Category: pasta-and-noodles
By Brenda

This is a very simple and quick beef stroganoff that can be made after a busy day at work.  It uses ground beef and mushroom soup!

Ingredients:
1 (8 ounce) package egg noodles
1 pound ground beef
1 (10.75 ounce) can  fat free condensed cream of mushroom soup
1 tablespoon garlic powder
½ cup sour cream
salt and pepper to taste

Directions:
Prepare the egg noodles according to package directions and set aside. In a separate large skillet over medium heat, saute the ground beef over medium heat for 5 to 10 minutes, or until browned. Drain the fat and add the soup and garlic powder. Simmer for 10 minutes, stirring occasionally. Remove from heat and combine the meat mixture with the egg noodles. Add the sour cream, stirring well, and season with salt and pepper to taste.

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

Calories: 678.5
Fat: 40.5 g
Saturated fat: 17.3 g
Carbohydrates: 48.2 g
Sugars: 2.2 g
Dietary fiber: 2.7 g
Protein: 28.7 g
Cholesterol: 159.2 mg
Sodium: 659.8 mg
Mexican Layered Casserole Vegan(3.5 Points)


Ingredients:
water, onion, green bell pepper, garlic clove, kidney beans, black beans, frozen corn kernels, cooked brown rice, tomato sauce, green chilies, chili powder, ground cumin, corn tortillas, green onion

Directions:
Place the water in a large pan with the onion, green pepper, and garlic. Cook over medium heat, stirring frequently, until softened, about 5 minutes. Add the beans, corn, rice, tomato sauce, chilies, chili powder, and cumin. Stir to mix, then cook over low heat until warmed through, about 10 minutes. Remove from the heat and set aside.
Preheat the oven to 350º. Pour about 1/2 cup of the enchilada sauce into the bottom of a 13 x 9-inch casserole dish and spread evenly over the bottom. Pour the rest of the enchilada sauce into a bowl. Dip 4 of the tortillas, one at a time, into the enchilada sauce, then layer them in the bottom of the casserole dish.
Spread half of the bean mixture over the tortillas. Repeat with the next 4 tortillas and the remaining mixture. Finish with the last 4 tortillas. Pour the remaining enchilada sauce over the top and spread evenly. Sprinkle with the chopped green onion.
Cover and bake for 40 minutes. Remove from the oven and let rest 5 minutes before serving. Serve with salsa to spoon over the top, if desired.
Serving Size : 8.
Simple Sag Aloo (Indian Potato and Spinach)


Ingredients:
potatoes, garlic cloves, tomatoes, cumin, turmeric, garam masala, chili powder, salt, mustard seeds, frozen spinach

Directions:
Defrost the spinach and drain well. Squeeze it to get rid of as much moisture as possible.
Meanwhile, boil the cubed potatoes until they are almost cooked through (but not falling apart]. Drain well.
Heat the oil in a large pan or wok and, when hot, add the potatoes and all the spices, stirring to coat everything.
When the potatoes have started to crisp up slightly, add the garlic and tomatoes and stir for a few more seconds, then add the spinach.
If using fresh spinach, you want it to be just wilted, or with frozen, warmed through.
Taste and adjust seasoning as required then serve immediately.
Cibola


Ingredients:
character(0]

Directions:
Mix all ingredients together, Pour over ice., Stir., Enjoy.
Mushroom Salad With Mustard Vinaigrette


Ingredients:
dijon-style mustard, wine vinegar, dried oregano, dried tarragon, salt, pepper, olive oil, fresh mushrooms, pitted ripe olives, tomatoes, watercress leaf

Directions:
In a large mixing bowl combine mustard, vinegar, oregano, tarragon, salt, and pepper.
Using a wire whisk, blend in oil.
Stir in mushrooms and olives.
Cover and chill at least 2 hours.
Serve on individual plates with tomato slices and a watercress sprig.
Chipas (Argentinean Cheese Bread)
Category: bread
By ARTHROPOD

These delicious, Argentinean breads are small balls of cheese bread made from tapioca starch. They are quick and very easy to make. You could even make the dough ahead of time and keep it in the freezer. If you cannot find Argentinean cheeses, Italian cheese will do just fine.

Ingredients:
1  egg
⅔ cup milk
6 ounces shredded Italian cheese blend
3 tablespoons butter, melted
1 ¾ cups tapioca starch
1 cup self-rising flour

Directions:
Preheat oven to 350 degrees F (175 degrees C). Oil a baking sheet with cooking spray and set aside. Stir together egg, milk, cheese, and butter in a large bowl. Sprinkle in tapioca starch and flour; stir in to form a dough. Knead dough for two minutes on a lightly floured surface, then roll into golf ball-sized pieces, and place onto prepared baking sheet. Bake in preheated oven until golden brown, 10 to 15 minutes.

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

Calories: 284.6
Fat: 11 g
Saturated fat: 6.7 g
Carbohydrates: 38.6 g
Sugars: 1 g
Dietary fiber: 0.4 g
Protein: 7.9 g
Cholesterol: 51.9 mg
Sodium: 418.5 mg
Home Made Pizza Sauce Recipe from Scratch


Ingredients:
plum tomatoes, olive oil, garlic, sugar, salt, garlic

Directions:
Heat your oil in an 8 quart pan. Add your onions–we want to sweat them until they are transparent. This should take about six minutes. Then, add your garlic. By now, your kitchen should be filling with a delectable aroma–excellent!
At this point, we want to add the tomato puree we made, along with the sugar, salt, and red pepper. Bring the whole mixture to a boil. Then reduce heat and simmer, stirring occasionally, as the sauce thickens. The sauce should be pretty smooth when we finished, provided we did okay during the food-processing.
Voila! You’ve made all-natural, excellent pizza sauce from all whole ingredients. This pizza sauce recipe can be canned or frozen, so if you have left overs after you prepare your pizza, go ahead and save some for next time.
Please note: This can be canned or frozen. One pint is good for 2 -12 inch pizza's.
Creamy Lemon Pie


Ingredients:
cream cheese, sweetened condensed milk, lemon juice, graham cracker pie crusts

Directions:
In mixing bowl, beat cream cheese until creamy., Add condensed milk and lemon juice and beat until mixture is very creamy., Fold in lemon pie filling, stir until creamy, and pour into pie crust., Refrigerate several hours before slicing and serving.
Raw Vision Smoothie


Ingredients:
pineapple, carrot juice, fresh ginger, bananas

Directions:
Place all ingredients in Wild Side Blendtec Jar., Press Smoothy button., Serve.
Fat Free Italian Dressing


Ingredients:
cornstarch, cold water, wine vinegar, sugar, salt, dried oregano, dry mustard, paprika, garlic clove

Directions:
Mix the cornstarch and water together in a small saucepan. Cook, stirring constantly, over high heat until it begins to thicken and is clear. (It will thicken even more once it is cool.].
Combine all the ingredients, including the cornstarch mixture, in a jar with a lid. Cover and shake to mix thoroughly.
Let stand for at least 2 hours to blend flavors. Shake well before using. Store at room temperature.
Almond French Toast
Category: breakfast-and-brunch
By ISSA

This French toast is perfect for Mother's Day! It is a nice twist to the traditional breakfast dish, and makes a nice addition to any brunch. I hope that you enjoy this recipe. Serve with fresh fruit, fruit preserves, or warm maple syrup.

Ingredients:
1 cup slivered almonds
3  eggs
1 cup milk
3 tablespoons all-purpose flour
¼ teaspoon salt
½ teaspoon baking powder
½ teaspoon almond extract
1 teaspoon vanilla extract
12 thick slices French bread
3 tablespoons canola oil
3 tablespoons butter
confectioners' sugar for dusting  (Optional)

Directions:
Place almonds in a small saucepan over low heat. Tossing frequently, toast until lightly browned, 5 to 10 minutes. Remove from heat, and set aside. In a large bowl, whisk together eggs, milk, flour, salt, baking powder, almond extract and vanilla extract. Soak bread slices in the mixture until saturated. Place slices in a shallow pan. Refrigerate slices approximately 1 hour. Heat canola oil and butter in a large skillet over medium heat. One at a time, press one side of soaked bread slices in the almonds to coat. Fry bread slices on both sides until golden brown. Dust with confectioner's sugar before serving,

Prep time: 30 mins
Cook time: 20 mins
Total time: 1 hr 50 mins
Yields: 6 servings

Calories: 525.4
Fat: 29.4 g
Saturated fat: 6.7 g
Carbohydrates: 49.4 g
Sugars: 5.1 g
Dietary fiber: 4.6 g
Protein: 18.2 g
Cholesterol: 111.5 mg
Sodium: 674.8 mg
Mushroom Croustades


Ingredients:
butter, green onion, mushroom, flour, half-and-half cream, salt, cayenne pepper, parsley, dried parsley, lemon juice

Directions:
For Croustade:
Use a rolling pin to flatten each bread slice. Cut 3" (18 small] or 4" (12 large] rounds and gently fit into small or large muffin tins.
Bake for 10 - 15 minutes at 425 or until golden and crisp. Cool on wire racks.
Filling:.
Melt butter in a large skillet and saute green onions for several minutes without browning.
Stir in the mushrooms and mix well. Cook 10 - 15 minutes, stirring occasionally until moisture has evaporated.
Remove from heat, sprinkle with flour and stir to coat the mushrooms.
Gradually add the cream and return to heat.
Bring to a boil, stirring constantly and then reduce heat and simmer for a few minutes until thick.
Stir in all the other ingredients.
Transfer filling to a bowl, cover it and refrigerate until ready to use.
To Serve:.
Place croustade on cookie sheet and fill each croustade with mushroom filling so that it is slightly mounded.
Sprinkle lightly with parmesan cheese and dot with butter.
Bake at 350 for 10 minutes and then turn to broil and brown the tops lightly.
Serve hot.
Dulce De Leche S'mores Bark


Ingredients:
dark chocolate, vanilla extract, graham cracker, mini marshmallows

Directions:
Line a baking tray with grease-proof paper or a silicone mat.
Break the milk and dark chocolate into a large heatproof bowl and microwave in 30 second increments, stirring in between, until all the chocolate is melted. Alternatively, you can set the bowl over a saucepan with an inch of simmering water in to melt.
Add in the vanilla extract and mix until combined.
Pour the melted chocolate mix onto the lined tray and spread in an even layer.
Spoon the Dulce de leche onto the chocolate and swirl into the chocolate with a toothpick or skewer.
Sprinkle marshmallows and biscuits/crackers over the melted chocolate.
Place in the fridge until set, about 2 hours.
Once set, peel away from lined tray and break into pieces.
Bark will keep in an airtight container, in the fridge for 4 days.
Grandmother's Muffins
Category: bread
By Kim Weber

Every Sunday morning, our family would go to my grandmother's house for her homemade muffins. I finally got the basic recipe and through years of experimenting I finally came up with the right portions to make them taste like hers. Please try and enjoy.

Ingredients:
1 ¾ cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
½ cup butter, softened
1 cup white sugar
2  eggs
1 teaspoon vanilla extract
1 cup milk

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups. Stir the flour, baking powder, and salt together in a bowl; set aside. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add 1 egg and allow it to blend into the butter mixture; beat the vanilla and milk into the mixture with the second egg. Mix the flour mixture into the wet ingredients until just incorporated. Divide the dough into the prepared muffin cups. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 30 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 1 dozen muffins

Calories: 222.4
Fat: 9.1 g
Saturated fat: 5.4 g
Carbohydrates: 32 g
Sugars: 17.8 g
Dietary fiber: 0.5 g
Protein: 3.7 g
Cholesterol: 53 mg
Sodium: 245.2 mg
Hazelnut Butter Toffee


Ingredients:
unsalted butter, salt, sugar, light corn syrup, hazelnuts, bittersweet chocolate

Directions:
Prepare cookie sheet or jelly roll pan by covering it with waxed paper.
Sprinkle 1/4 cup hazelnuts on pan, spread out evenly.
Melt butter over low heat.
Add sugar, salt, and corn syrup and stir till sugar is dissolved.
Bring heat to medium-high, bring mixture to a boil, stirring occasionally, and boil until it caramelizes and reaches 300 on a candy thermometer.
Pour candy over hazelnuts on sheet pan, spreading with a metal or wooden spatula as thin as possible (approximately 1/4 inch].
Immediately top with chocolate, spreading with a spatula as it melts to cover the entire surface of the toffee.
Top with remaining nuts, pressing into chocolate.
Chill until cool and chocolate has hardened.
Peel toffee from wax paper, break into bite-size pieces to serve.