xiaoxl/recipe_data huggingface dataset:
Orange Juice Cake
Category: desserts
By Debbie Rowe

This cake is similar to a rum cake, but you substitute orange juice for rum.

Ingredients:
1 (3.5 ounce) package instant vanilla pudding mix
1 (18.25 ounce) package yellow cake mix
4  eggs
½ cup vegetable oil
1 cup cold water
½ cup butter
¾ cup white sugar
¾ cup orange juice

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease a large bundt pan. Combine the cake mix, pudding mix, water, oil, and eggs together.  Mix with an electric mixer on medium speed for 2 minutes.  Pour batter into bundt pan. Bake for 30 minutes, or until knife inserted in cake comes out clean. Combine the butter or margarine, sugar, and orange juice in a saucepan.  Boil this mixture for about 2 minutes.  While still warm, poke holes in the top of the cake with a fork.  Pour orange juice mixture over cake.  When the cake is saturated place it on a plate, and dust top with confectioners' sugar.

Yields: 1 bundt cake

Calories: 444.2
Fat: 23.6 g
Saturated fat: 7.3 g
Carbohydrates: 55.5 g
Sugars: 38.7 g
Dietary fiber: 0.5 g
Protein: 4.2 g
Cholesterol: 83.2 mg
Sodium: 479.3 mg
Hearty Vegetarian Minestrone
Category: soups-stews-and-chili
By Shannon

This vegetarian minestrone is a simple and hearty soup for those cold days. Serve with a Caesar salad and garlic toast and you have a simple, nutritious meal.

Ingredients:
2 tablespoons extra-virgin olive oil
1 large onion, diced
4 cloves garlic, minced
3 large carrots, diced
4 stalks celery, diced
½ (10 ounce) package frozen cut green beans
1 teaspoon dried oregano
1 teaspoon dried basil
salt and ground black pepper to taste
1 (28 ounce) can diced tomatoes
1 (14 ounce) can crushed tomatoes
6 cups vegetable broth
¼ cup water, or as needed
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 cup elbow macaroni
⅓ cup vegan shredded Parmesan-style cheese
2 tablespoons chopped fresh basil

Directions:
Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots and celery; cook and stir until soft, 5 to 6 minutes. Stir in green beans, oregano, basil, salt, and pepper; cook for about 5 minutes. Add diced and crushed tomatoes and vegetable broth; bring to a boil. If it looks too thick, add a bit of water. Reduce heat to low and simmer for 20 minutes. Stir in kidney beans, cannellini beans, and macaroni; cook until pasta is tender yet firm to the bite, 7 to 10 minutes. Taste and adjust salt and pepper, if needed. Ladle into bowls and garnish with Parmesan-style cheese and fresh basil.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 293.4
Fat: 7.6 g
Saturated fat: 0.6 g
Carbohydrates: 44.6 g
Sugars: 7.9 g
Dietary fiber: 12.2 g
Protein: 11.9 g
Sodium: 893.2 mg
Honey Wheat Bread I
Category: bread
By Kristin Zaharias

This is a county fair blue ribbon winning loaf - it is delicate and soft.

Ingredients:
1 (.25 ounce) package rapid rise yeast
1 teaspoon white sugar
½ cup warm water (110 degrees F/45 degrees C)
1 (12 fluid ounce) can evaporated milk
¼ cup water
¼ cup melted shortening
¼ cup honey
2 teaspoons salt
2 cups whole wheat flour
3 cups bread flour
2 tablespoons butter

Directions:
Dissolve yeast and sugar in 1/2 cup warm water. Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add bread flour, and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled. Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes. Place a small pan of  water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C). Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.

Prep time: 25 mins
Cook time: 35 mins
Total time: 2 hrs 30 mins
Yields: 2 9x5-inch loaves

Calories: 156.5
Fat: 4.8 g
Saturated fat: 1.9 g
Carbohydrates: 24.5 g
Sugars: 4.7 g
Dietary fiber: 1.7 g
Protein: 4.6 g
Cholesterol: 7.1 mg
Sodium: 218.7 mg
Peanut Butter Pie - Semi-Homemaker Recipe (Sandra Lee)


Ingredients:
creamy peanut butter, powdered sugar, milk, vanilla extract, cream cheese

Directions:
In large bowl combine all the ingredients except the toppings and crust. Blend with a hand mixer.
Gently fold in whipped topping; pour into prepared crust and freeze for 2 hour.
Once frozen, drizzle with ice cream topping and re-freeze for 20 minutes.
Thaw slightly before serving and cut into thin slices because this is a rich pie.
Kottbullar (Swedish Meatballs)


Ingredients:
milk, onion, egg, prepared mustard, heavy cream, salt, pepper, butter

Directions:
Combine onion, egg, mustard and meat.  Mix together, season with salt and pepper.  If too liquid, add breadcrumbs until a ball will hold together.
Roll into 1 inch meatballs and roll in breadcrumbs.  Let rest 5 minutes.
Melt butter in a skillet and fry meatballs at medium temperature until lightly brown.  Remove meatballs and reserve.
Add cream to skillet.  Add pepper to taste and enough chicken stock to make a a nice creamy gravy.  Add meatballs and cook until heated through.
Serve meatballs and the cream sauce together with mashed or boiled potatoes.
Squash Stuffed Cannelloni With Roasted Shallot Sauce


Ingredients:
shallot, fresh sage, low-fat sour cream, half-and-half, salt, fresh ground pepper, smoked bacon, shallot, garlic cloves, dry white wine, chicken broth, half-and-half, salt, ground black pepper, Fontina cheese, toasted hazelnuts, sage leaf

Directions:
Preheat oven to 400 degrees.
To prepare filling, combine first 3 ingredients in a bowl. place mixture on a jelly roll pan coated with cooking spray. drizzle butter; toss to coat. bake at 400 for 25 minutes or till lightly browned. Place squash mixture in a large bowl and mash with potato masher. stir in sour cream and next 3 ingredients.
To prepare sauce, cook bacon in an oven proof dutch oven over medium high heat till crisp. Remove bacon from pan reserving 2 tsp drippings in pan; set bacon aside.  add shallots and garlic to pan , saute 5 minutes or until browned. Bake at 400 degrees for 25 minutes stirring occasionally. Place pan on stove over medium high heat. Add broth and bring to a boil; scraping pan to loosen browned bits. Add broth; bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat; stir in 2 tbs half and half 1/4 tsp salt and 1/4 tsp black pepper.
Spread 1/4 cup filling over each noodle leaving a 1/2 inch boarder on each short end. beginning with the short end roll up each noodle jelly roll fashion. Place rolls seams down in a 13x9-inch baking pan coated with cooking spray. Pour sauce over noodles; sprinkle evenly with cheese. Bake at 400 degrees for 25 minutes or until cheese is golden. Sprinkle with bacon and hazel nuts.
Lite Spicy Dill Pickle Dip


Ingredients:
reduced-fat cream cheese, reduced-fat sour cream, dill pickle, dill weed, garlic powder, Worcestershire sauce, Tabasco sauce

Directions:
Combine ingredients together until smooth. If needed, pickle juice can be added to thin out to desired consistency (dip will thicken slightly when chilled]. Chill at least1 hour to blend flavors.
Note: I mince up the pickled garlic and cayenne pepper from the jar of homemade spicy pickles and add to the dip - delicious!
Homemade Pizza Crust


Ingredients:
cauliflower florets, flax seed meal, water, rolled oats, dried rosemary, garlic powder, salt, olive oil, garlic, crushed tomatoes, red pepper flakes, maple syrup, dried oregano, salt, pepper

Directions:
Make the Pizza Crust.
Line a baking sheet with parchment paper.
Whisk together flax meal and water in a bowl. Leave for 5 minutes.
Steam cauliflower until fall-apart tender. Let it cool then squeeze out as much of the moisture through a fine cheesecloth.
Grind rolled oats, dried rosemary, garlic powder, and salt in a food processor to a flour-like texture.
Combine the pressed cauliflower and flax meal mixture. Stir well.
Stir in the oat mixture.
Form a ball and put it on top of the lined baking sheet.
Press it down to a circle. Lay a sheet of parchment paper on top and roll it flat to about ¼ inch thick using a rolling pin.
Bake for 15 minutes at 230C/450°F.
Make the Marinara Sauce.
Sautee garlic in olive oil.
Add all remaining ingredients and simmer for 10 minutes.
Puree in a blender.
Individual Peach Pastries


Ingredients:
phyllo pastry sheets, unsalted butter, light brown sugar

Directions:
Preheat the oven to  400*F.
Remove one sheet of phyllo from under the plastic wrap to a clean work surface. Brush it with half of the melted butter. Lay the second phyllo sheet on top and brush with the remaining butter. Cut the phyllo in half lengthwise, then quarter lengthwise, to make 8 rectangles.
Line a baking sheet with parchment paper. Lightly spray parchment paper with cooking spray and place 4 of the rectangles onto the paper. Place the remaining rectangles on top of each, making four 4 4-layered pastries.
Arrange about 10-12 peach slices on each pastry and sprinkle 1 teaspoons  brown sugar over each.
Bake 10 minutes. Remove from oven and sprinkle each pastry with an additional teaspoon of brown sugar.
Return to the oven  and bake 5-7 minutes more, until the sugar has melted and is bubbly.
Lexington-Style BBQ Sauce


Ingredients:
tomato sauce, cider vinegar, water, salt, red pepper flakes

Directions:
Set crockpot on high, and mix in first three ingredients; stir well.
Add the remaining four and let sauce heat.
Add pulled chicken or pork and let cook on low for a few hours so the meat is extra tender!
Serve and enjoy!
Cupid's Cocktail


Ingredients:
character(0]

Directions:
"Shake ingredients and strain into a chilled highball glass. Garnish with a slice of orange and a cherry."
Cinnamon-Spiced Moroccan Chicken


Ingredients:
flour, cinnamon, cumin, ginger, sea salt, boneless skinless chicken thighs, olive oil, chicken broth, dates

Directions:
Mix 1 tablespoon of the flour, cinnamon, cumin, ginger, ground red pepper and sea salt in shallow dish.
Coat both sides of chicken with spice mixture.
Heat oil in large skillet on medium heat.
Add chicken and cook 3 minutes per side or until golden brown.
Mix remaining 1 tablespoon flour and broth; add to skillet.
Bring to boil.
Stir in dates and almonds.
Reduce heat to low; simmer, covered, 7 minutes, or until chicken is cooked through.
Serve over couscous or rice.
Ground Beef Enchiladas With Flour Tortillas


Ingredients:
ground beef, onion, sour cream, parsley, tomato sauce, tomato paste, tomatoes and green chilies, cumin, oregano, green onion, flour tortillas

Directions:
In a large skillet brown the ground beef for about 10 min, then drain the grease from the pan and return the ground beef (make sure your burner is either off or on the lowest setting]. once you have returned the ground beef to the pan you are going to want to add your onion, sour cream, shredded cheese, parsley and pepper. Mix all these together till cheese is almost all the way melted, binding all this together, then set aside.
In a separate skillet open your can of diced tomatoes and chilies add that, tomato past and sauce  along with the bell pepper, cumin seasoning, oregano and garlic powder to this skillet.  Bring all this to a warm temperature, you are not going to want this to warm because you are going to be dipping your flour tortillas into this mixture.
Grab some flour tortillas and dip them into the sauce making sure both sides are coated. Remove coated tortilla shell from sauce setting flat into an 11 x 7 x 1 1/2 baking dish, grab you a spoon and start filling your tortilla shells with beef mixture (about one spoonful per tortilla] roll and place into backing dish. Repeat this process till backing dish is full.  Once filled pour remainder of sauce over tortillas, then top with remaining filling, shredded cheese, sour cream, and green garden onions.
Make sure oven is warmed to about 200 degrees and place baking dish into oven.  You are going to want to let this warm up till cheese is melted then you are ready to eat.
Creamy Hummus


Ingredients:
chickpeas, tahini, olive oil, lemon juice, white vinegar, onion, paprika

Directions:
In a pan, boil chick peas and juice until chick peas are soft enough to use in a blender.
Separate peas from juice, and set juice aside.
Place peas, tahini, oil, lemon juice, vinegar, and onion into a blender and blend until fairly smooth. Consistency should be thick.
Add chick pea juice little by little until hummus is at the desired consistency.
Season to taste. Add more lemon juice or garlic salt where needed.
Place in a bowl and drizzle top with olive oil and sprinkle with paprika.
Refrigerate at least 1 hour before eating.
Lemon Grass Stock


Ingredients:
galanga root, lemongrass

Directions:
Combine all ingredients in a medium stockpot and bring to boil over high heat.
Reduce heat to low and simmer 15 minutes, skimming any fat that rises to the surface.
Strain.
Perfect Cherry Pie
Category: desserts
By USA WEEKEND columnist Jean Carper

Cherry pie is just about the easiest fruit pie to make. Sour cherries--the kind you need for pie--are rarely available fresh or frozen, so the canned variety usually is the only option for most cooks. Not only do canned cherries make good pies, but there's also no peeling, coring, seeding, pitting or slicing the fruit. Just drain, dump, sweeten, flavor and thicken, and you're in business.

Ingredients:
2 ¼ cups all-purpose flour
2 tablespoons sugar
½ teaspoon salt
8 tablespoons butter, cut into 1/2-inch cubes and frozen
4 tablespoons vegetable shortening, in small pieces, frozen
8 tablespoons very cold cream cheese, in small pieces
⅓ cup ice-cold water
3 (16 ounce) cans water-packed red, tart, pitted cherries, drained and juice reserved
1 cup sugar
¼ cup potato starch
½ teaspoon almond extract
1 tablespoon butter, in small pieces
1  egg white, lightly beaten
1 ½ tablespoons sugar

Directions:
Mix flour, 2 Tbs. sugar and salt in a food processor. Add 8 Tbs. frozen butter and pulse 4 times, 1 long second each time. Drop shortening and cream cheese into flour mixture; pulse another 4 or 5 times, 1 long second each, until fats are the size of peas and fine gravel. Dump mixture into a medium bowl; rub through clean fingertips to blend. Stir in water with a rubber spatula until dough clumps form. Press dough with your palm to form a ball, then divide in half. Wrap each half in plastic wrap, pressing to form thick disks. Refrigerate at least 1 hour. Adjust oven rack to lowest position and place a pizza stone or four 9-inch quarry tiles (from a hardware store) on rack to form an 18-inch square. Preheat to 400 degrees. In a large saucepan, cook 1 cup cherry juice, 1 cup sugar, potato starch and a pinch of salt over medium-low heat; stir with a rubber spatula until a very thick paste forms. Scrape paste into cherries in a bowl. Add almond extract; stir to combine. Set a dough disk on a floured work surface. Roll into a 14-inch circle. Fold in half and quickly lift into a 9-inch Pyrex pie plate (not deep-dish). Unfold. Fit dough into pie plate so it is not stretched in any way. Refrigerate. Roll remaining dough disk into a 12-inch circle. Remove pie shell from refrigerator, add fruit filling, and dot with 1 Tb. butter. Fold dough circle in half; quickly lift onto filling and unfold. Trim all around to 1/2-inch beyond lip of pie plate. Roll overhanging dough under with fingertips; flute. Set an 18-inch square of heavy-duty foil on tiles or pizza stone. Set pie on foil and bake until crust just starts to color, about 20 minutes. Remove from oven, brush with egg white, and sprinkle with 1 1/2 Tbs. sugar. Bake until golden brown, about 20 minutes longer. Bring foil up around pie to loosely cover edges. Bake until filling bubbles, 15 to 20 minutes longer. Cool on a wire rack.

Yields: 1 (9 inch) pie

Calories: 436.1
Fat: 19.9 g
Saturated fat: 10.5 g
Carbohydrates: 61 g
Sugars: 34.7 g
Dietary fiber: 2.2 g
Protein: 5.3 g
Cholesterol: 40.2 mg
Sodium: 240.2 mg
Raspberry Lemon Turnovers


Ingredients:
"puff pastry sheets"

Directions:
Thaw pastry sheets on the counter for 30 minutes.
Unfold one sheet onto a lightly floured board or clean counter, and roll out to 12x12", use a pizza cutter to cut into 9 (4x4"] squares.
Using a spoon, place a teaspoon of raspberry jelly in the center of each square, and spread into a 2" circle.
Brush the edges of each square with water.
Place a tablespoon of lemon curd in the center of a square, then quickly fold over one corner to the opposite corner to create a triangle, and press the edges to seal.  It's important to do this quickly before the lemon curd has a chance to run out to the edges and gets in the way of sealing the edges, which is why I work with one square at a time for this step.
Place the triangles on a jelly roll size baking sheet.
Repeat this process with the second puff pastry sheet.
Bake at 400 for 15 minutes or until golden brown.
When cool, drizzle with a confectioners sugar glaze (1/2 cup conf. sugar mixed with a few teaspoons of milk] or melted chocolate for decoration, if desired.
Homemade Lemon Curd:.
1/4 cup lemon juice (either from squeezing lemons or from a bottle].
3/4 cup sugar.
2 large eggs.
6 tablespoons butter, melted and slightly cooled.
Whisk lemon juice, sugar and eggs together.  Beat for 2 minutes.  Whisk in the melted butter.  Pour into a heavy 2 quart saucepan over medium heat, whisk constantly until it gradually thickens and comes to a boil (5-7 minutes].  Remove from heat, continue to whisk until it cools ( 4-5 more minutes]  Pour into a bowl or jar, cover and chill.
If you are using this for the Raspberry Lemon Turnovers, it is imperative that you chill it first, or it will be too runny to stay in the center while you are sealing the turnovers.
Seafood Combination


Ingredients:
fresh shrimp, frozen shrimp, fresh sea scallops, sea scallops, cornstarch, water, soy sauce, dry sherry, instant chicken bouillon granules, green onions with tops, celery, water chestnuts, bamboo shoots, salt

Directions:
Prepare Fried Noodles:
Cook noodles according to pkg. until tender but still firm, 2-3 minutes; drain. Rinse under cold running water; drain again.
Place several layers of paper towels over jelly roll pan or cookie sheet. Spread noodles over paper towels; let dry 2-3 hours.
Heat oil in skillet over medium high heat to 375°F Using slotted spoon or tongs, lower a small portion of noodles into hot oil. Cook noodles until golden brown, about 30 seconds.
Drain noodles on paper towels. Repeat with remaining noodles.
.Peel shells from shrimp; discard shells. Remove veins from shrimp, set shrimp aside.
Remove skin from fish fillets; discard skin.
Cut fillets into 1 1/2 inch pieces; set aside.
Combine cornstarch, water, soy sauce, sherry and bouillon granules in small bowl; mix well. Set aside.
Diagonally cut green onions into thin slices.
Heat 2 Tb oil in large skillet over high heat. Add green onions, celery, water chestnuts and bamboo shoots; stir fry until crisp-tender, about 2  minutes. Remove from skillet; set aside.
Heat remaining 2 Tb oil in skillet over high heat. Add shrimp, fish pieces and scallops; stir-fry until all fish turns opaque and is cooked through, about 3 minutes.
Stir cornstarch mixture; add to skillet. Cook and stir until sauce boils and thickens. Return vegetables to skillet; cook and stir 2 minutes. Serve over Fried Noodles.
My Favourite Spicy Potato and Kasoori Methi Raita


Ingredients:
butter, onion, potato, salt, red chili powder, kasuri methi, yogurt, tomatoes, green chilies

Directions:
Heat butter in a pan., Add the chopped onions and cubed potatoes., Saute for 2 minutes., Remove on absorbent paper., Pour the yogurt in a bowl., Add salt, red chilli powder and kasoori methi to it., Mix well., Add the sauteed onions and potatoes, green chillies and tomatoes., Mix well., Refrigerate until it's time to serve., Serve garnished with finely chopped corriander leaves.
Quick Rocket Salad
Category: salad
By Anna

Easy to make salad for those who like rocket leaves (arugula).

Ingredients:
2 tablespoons olive oil
1 tablespoon balsamic vinegar
⅓  cucumber, cubed
4  cherry tomatoes, halved
4 cups baby arugula leaves
1 cup alfalfa sprouts
salt and pepper to taste

Directions:
Whisk together the olive oil and balsamic vinegar in a large bowl. Add the cucumber, tomatoes, arugula, and alfalfa sprouts; toss to coat. Season to taste with salt and pepper before serving.

Prep time: 15 mins
Total time: 15 mins
Yields: 1 bowl

Calories: 81.7
Fat: 7.1 g
Saturated fat: 1 g
Carbohydrates: 3.9 g
Sugars: 1.4 g
Dietary fiber: 1.1 g
Protein: 1.8 g
Sodium: 9.7 mg
Garlic Curry Chicken & Spinach


Ingredients:
olive oil, boneless skinless chicken breast, garlic cloves, curry powder, coconut milk, fresh spinach, salt, pepper

Directions:
In a large nonstick skillet, heat oil over medium-high heat until very hot but not smoking.
Add chicken and cook and stir about 4-6 minutes or until browned.
Add garlic and curry and cook, stirring, about 30 seconds.
Stir in coconut milk; reduce heat to medium-low.  Cook 3-4 minutes or until chicken is thoroughly cooked.
Add spinach; toss and mix to wilt spinach.  Cook just until spinach is wilted.  Add salt and pepper to taste and serve with hot cooked rice.
Mexican Swiss Steak


Ingredients:
hamburger, green pepper, onion, salt, pepper, salsa

Directions:
Form patties from hamburger., Sprinkle with salt and pepper., Sprinkle top with green pepper and onion., Mix salsa and cream of mushroom soup., Pour over meat., Cover with foil., Bake for 2 hours at 300 degrees Fahrenheit.
Tina's Taco Salad


Ingredients:
hamburger, kidney beans, lettuce head, cheese, cherry tomatoes, black olives, salsa, sugar

Directions:
Brown the hamburger with the taco seasoning, saving some of the seasoning for the dressing.
Mix together the kidney beans, lettuce, cheese, tomatoes, and olives in a large bowl.
Whisk together Thousand Island dressing, salsa, seasoning, and sugar in a small plastic storage container.
Combine the salad and meat.
Pour the crushed Doritos over the salad.
When serving, pour the dressing over the salad AFTER it has been put on the plate. Otherwise, the Doritos will get soggy after a while.
Aunt Kaye's Rhubarb Dump Cake
Category: desserts
By SCOOBYVC

My Aunt Kaye would make this every summer. It smells so good when it is cooking. She also use many different combinations of fresh fruit and flavored gelatin. Be creative and try it out.

Ingredients:
1 pound rhubarb, cut into 1/4 inch slices
1 cup white sugar
1 (3 ounce) package strawberry flavored Jell-O® mix
1 (18.25 ounce) package yellow cake mix
1 cup water
¼ cup margarine, melted

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Spread the rhubarb evenly in the bottom of the buttered baking dish. Sprinkle the sugar over the rhubarb, followed by the gelatin mix, and finally the cake mix. Pour the water and melted margarine over the top. Do not stir. Bake for 45 minutes in the preheated oven, or until the rhubarb is tender.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 9 servings

Calories: 423.2
Fat: 11.8 g
Saturated fat: 1.9 g
Carbohydrates: 77.5 g
Sugars: 55.8 g
Dietary fiber: 1.5 g
Protein: 3.9 g
Cholesterol: 1.1 mg
Sodium: 476.8 mg