xiaoxl/recipe_data huggingface dataset:
Sweet Potato Cake with Maple-Bourbon Pecans
Category: desserts
By Bibi

If you love sweet potato, try this cake recipe enriched with a little bourbon and sweetened with maple syrup, plus the crunch of pecans.

Ingredients:
¼ cup unsalted butter, softened
¼ cup light brown sugar
¼ cup pure maple syrup
1 tablespoon bourbon
½ teaspoon kosher salt
2 cups chopped pecans
1 teaspoon butter, or as needed
3 ¼ cups all-purpose flour, plus more for dusting
2 teaspoons ground cinnamon
1 ½ teaspoons baking soda
½ teaspoon kosher salt
½ cup unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
4 large eggs, at room temperature
2 cups mashed sweet potatoes
1 tablespoon bourbon
½ cup buttermilk
½ cup sour cream
½ cup pure maple syrup
¼ cup unsalted butter, melted
¼ cup bourbon
1 (7 ounce) can whipped cream, or as needed  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place the oven rack in the center of the oven. Line a baking sheet with aluminum foil. Combine softened butter and brown sugar in a medium-sized bowl; stir until well combined. Add maple syrup, bourbon, and salt. Stir in pecans and mix until well coated. Set topping aside. Butter a 10-inch tube pan. Line the bottom of the pan with parchment paper; butter the parchment paper and lightly dust with flour. Evenly spread topping into the bottom of the tube pan and set aside. Whisk flour, cinnamon, baking soda, and salt together in a bowl. Mix softened butter, sugar, and brown sugar together in the bowl of a stand mixer. Mix on medium speed until well combined, 3 to 4 minutes; the mixture will be a bit grainy in appearance. Add eggs, 1 at a time, mixing on medium speed after each addition. Use a spatula to scrape down the bowl as needed. Add sweet potatoes and bourbon and mix on medium speed until well combined, scraping the bowl as needed. Combine buttermilk and sour cream in a separate bowl. Add 1/2 the flour mixture to the mixing bowl and mix on low speed until well blended. Add 1/2 the buttermilk mixture and beat on low until blended, scraping the bowl as needed. Add remaining flour to the mixing bowl and continue mixing. Add remaining buttermilk mixture and continue beating on low speed until batter is thick and smooth. Pour batter into the prepared tube pan and place pan on the prepared baking sheet. Bake in the preheated oven until a wooden skewer inserted in the center of the cake comes out clean, 65 to 75 minutes. Remove cake from the oven and leave in the pan. Prepare glaze by combining maple syrup, melted butter, and bourbon in a bowl. Use a wooden skewer to poke holes in the warm cake in the pan. Spoon 1/2 the glaze over the bottom of the cake. Allow cake to cool on a wire rack, 20 to 25 minutes. Invert cake onto a serving plate, remove parchment paper, and drizzle remaining glaze over the top of the cake. Serve with whipped cream.

Prep time: 25 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 50 mins
Yields: 10 servings

Calories: 884.1
Fat: 43.9 g
Saturated fat: 18.3 g
Carbohydrates: 110.9 g
Sugars: 65 g
Dietary fiber: 4.3 g
Protein: 11.4 g
Cholesterol: 144.7 mg
Sodium: 507.1 mg
Fresh and Simple Fruit Salad


Ingredients:
lemon juice, unflavored gelatin, sugar, nectarine, banana, red grapes, blueberries, kiwi, coconut

Directions:
Whisk together lemon juice, gelatin, and sugar in a large bowl.
Add peach, nectarine, and banana; toss gently but thoroughly to coat.
Add in the other fruit, tossing gently.
Chill thoroughly before eating, and store in the refrigerator.
Lamu Style Mahi Mahi


Ingredients:
mahi mahi fillets, garlic cloves, limes, juice of, cumin, fresh ground pepper, salt, canola oil, lime slice

Directions:
In a small bowl, mix garlic, lime juice, cumin, and pepper into a paste.
Spread mixture onto fish& let sit for 20 minutes.
Heat oil in a large skillet and saute fish over moderate heat for 8 minutes, turning it over halfway through the cooking time.
Drain onto paper towels.
Serve garnished with lime slices.
All Butter Pie Crust  (Pastry)


Ingredients:
unbleached all-purpose flour, table salt, granulated sugar, unsalted butter, sour cream

Directions:
Cut butter into 1/2-inch cubes and freeze for 10 minutes (not more].
You can mix with your hands or with a hand-held pastry blender, but I prefer a food processor for ease.
Process flour, salt and sugar together in food processor until combined, about 3 seconds.  Add butter and pulse until butter is size of large peas, about ten one-second pulses.
Using fork, mix sour cream and 1/3 cup ice water in small bowl until combined.  Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses.  Repeat with remaining sour cream mixture.
Pinch dough with fingers; if dough is floury, dry and does not hold together, add 1 to 2 tablespoons ice water (start with less], and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses.
Divide dough into two balls and flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not too hard, 1 to 2 hours, before rolling.
(Dough can be refrigerated for up to 24 hours.  Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling.  Dough can also be frozen.  I usually make at least one extra recipe's worth, form the dough into pie pans, then freeze for later use.  Just thaw before using!].
Fresh Raspberry Sauce
Category: side-dish
By Chef John

This stuff is so beautiful and delicious, you and your Valentine may not even need the cake. This will absolutely work even if you use frozen raspberries, but nothing compares to the flavor of the sauce if you can somehow find and use fresh raspberries.

Ingredients:
1 ½ pounds fresh raspberries
¼ cup white sugar
1 tablespoon water, or as needed  (Optional)
2 teaspoons lemon juice, or more to taste

Directions:
Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.

Prep time: 5 mins
Cook time: 5 mins
Total time: 55 mins
Yields: 3 cups

Calories: 44.2
Fat: 0.3 g
Carbohydrates: 10.8 g
Sugars: 6.9 g
Dietary fiber: 3.9 g
Protein: 0.5 g
Loretta's Frozen Dessert


Ingredients:
cherry pie filling, pineapple tidbits

Directions:
STIR EVERYTHING TOGETHER., PLACE IN 9x13 PAN., FREEZE.
Apple Wild Rice Breakfast


Ingredients:
apple, butter, wild rice, brown sugar, salt, cinnamon

Directions:
Core apple and cut into bit size pieces., Melt butter in sauté pan., Add apple and sauté for 3-4 minutes., Add remaining ingredients and heat through., Serve in a bowl with cream or milk.
Black-Eyed Pea Stew


Ingredients:
dried black-eyed peas, yellow onion, turkey kielbasa, vegetable broth, salt, crushed red pepper flakes, fresh ground black pepper, bay leaves, cider vinegar, no-salt-added diced tomatoes

Directions:
Sort and wash peas; set aside.
Heat oil in a large saucepan over medium heat.
Add onion to pan; cook 3 minutes or until tender. Add sausage; cook 4 minutes or until lightly browned.
Stir in broth; bring to a simmer, scraping pan to loosen browned bits. Stir in peas, salt, peppers, and bay leaves.
Cover and simmer 45 minutes or until peas begin to soften. Uncover and cook 15 minutes or until liquid begins to thicken.
Stir in vinegar, tomatoes, and mustard greens; simmer 10 minutes or until peas are tender, stirring occasionally. Discard bay leaves.
Dilled Potato Soup With Ground Turkey


Ingredients:
butter, margarine, garlic, onion, fresh mushrooms, ground turkey, string bean, chicken bouillon cubes, water, dried dill weed

Directions:
Melt the butter in a Dutch Oven or large soup pot.
Saute garlic, onion, and mushrooms over medium heat until tender, about 5 minutes Add turkey, cooking until browned.
Add potatoes, string beans, water and boullion cubes and cook over medium heat until potatoes are tender, about 30-40 minutes, stir occasionally Add dill weed and reduce heat to low, simmering about 10 minutes.
Add salt and pepper to taste and serve.
Joy's Life Diet Soup Creole


Ingredients:
basil, oregano, paprika, black pepper, cayenne pepper, thyme, garlic cloves, onion, mushrooms, reduced-sodium chicken broth, vegetable broth, carrots, zucchini, fresh green beans, cabbage, tomatoes, celery, bay leaves, red wine vinegar

Directions:
In a large stock pot coated with non-stick cooking spray, sauté the garlic, onion, celery, and mushrooms over medium heat for 10 minutes, or until tender.
Add the stock, remaining vegetables, canned tomatoes, and bay leaves. If you have chosen one of the dry seasoning blends (Creole or Italian] add it now. Bring to a boil, cover, and simmer over low heat for 20 minutes.
Add the vinegar and cook an additional 2 minutes. If you have chosen the fresh Garden Herbs seasoning blend, add it now. Remove bay leaves before serving or freezing.
Grandma's Carrot Cake
Category: desserts
By heybejay

This recipe has been a favorite in our family for three generations. Different from traditional carrot cakes, this cake is extremely moist and flavorful and is topped with a buttermilk glaze while still warm. Try it and I think you will agree that it is the best!!   Be certain to reduce the baking temperature to 325 degrees F(165 degrees C) if using a glass baking pan.

Ingredients:
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
2 cups white sugar
1 cup vegetable oil
3  eggs
1 teaspoon vanilla extract
1 cup chopped walnuts
1 (15 ounce) can crushed pineapple, drained
2 cups carrots, grated
1 cup flaked coconut
½ cup butter
1 cup white sugar
½ cup buttermilk
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Sift together the flour,  baking soda and cinnamon. Set aside. In a large bowl, combine the sugar and oil until blended.  Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour mixture just until incorporated.  Fold in the pineapple, carrots, coconut and walnuts.  Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.  While still warm, poke holes in the cake with a fork. For the glaze:  In a saucepan, combine butter, sugar, buttermilk and vanilla.  Bring mixture to a boil over medium heat, then reduce heat and cook for 5 minutes.  Pour glaze over warm cake, then allow to cool completely.

Prep time: 40 mins
Cook time: 45 mins
Total time: 1 hr 25 mins
Yields: 1 - 9x13 inch pan

Calories: 642.7
Fat: 35.5 g
Saturated fat: 10.4 g
Carbohydrates: 78.5 g
Sugars: 59.1 g
Dietary fiber: 2.7 g
Protein: 6.1 g
Cholesterol: 67.2 mg
Sodium: 323.7 mg
Baked Almond Chicken


Ingredients:
panko breadcrumbs, salt, pepper, flour, eggs, boneless skinless chicken breasts

Directions:
Spray bottom of pan heavily with non-stick cooking spray. For best results the pan should be big enough that the breasts don't touch.
Cover bottom of dish with additional bread crumbs to coat thinly.
Combine bread crumbs, almonds and salt and pepper in a flat dish (i.e. pie plate].
Place flour and eggs (beaten] in two separate flat dishes.
Dip each chicken breast in flour, then egg, then dip into almond mixture. (Be sure its coated heavily and evenly at each step].
Place into prepared pan.
Sprinkle with any remaining almond mixture.
Spray over top of chicken heavily with cooking spray.
Bake at 400 for 12 minutes, turning chicken over, and baking additional 10 minutes (until internal temp is 165].
Serve with sweet & sour sauce.
Note: if freezing, follow all steps except spraying top of dish with cooking spray. Wait until thawed, then spray and bake.
"sherried" Mushroom Sauce


Ingredients:
fresh mushrooms, onion, garlic clove, butter, parsley, cake flour, dry sherry, sour cream, salt, black pepper

Directions:
Sauté mushrooms, onion & garlic in heated butter.
Add cake flour and stir over high heat for a few minutes.
Heat stock and sherry together and add gradually to mushroom mixture, while stirring.
Simmer for a few minutes.
Add sour cream and parsley and season with salt and pepper to taste.
Witches' Hats
Category: desserts
By jazzchick

A cute and simple little Halloween treat that everyone will love. The amount this recipe makes depends on how many cookies and chocolate kisses you have. It just depends on how many you want. The last time I made these, I ended up making about 140 or so.

Ingredients:
2 (16 ounce) packages fudge stripe cookies
¼ cup honey, or as needed
1 (9 ounce) bag milk chocolate candy kisses, unwrapped
1 (4.5 ounce) tube decorating gel

Directions:
Place a fudge stripe cookie with bottom side up onto a work surface. Smear a small dab (about 1/8 teaspoon) of honey onto the bottom of a chocolate kiss, and secure the candy piece to the center of the cookie, covering the hole. Use decorating gel to pipe a small bow onto the cookie at the base of the candy piece. Repeat with remaining ingredients.

Prep time: 1 hr
Total time: 1 hr
Yields: 32 servings

Calories: 203.7
Fat: 8.7 g
Saturated fat: 5.1 g
Carbohydrates: 28.5 g
Sugars: 14.6 g
Dietary fiber: 1 g
Protein: 2.4 g
Cholesterol: 1.7 mg
Sodium: 169.9 mg
Sweet Creamy Baked Rice Pudding


Ingredients:
short-grain rice, half-and-half cream, sugar, butter, salt, pure vanilla extract, cinnamon, nutmeg, raisins

Directions:
Set oven to 300 degrees.
Butter a baking dish with a lid, large enough to hold the mixture (I use my White Corning ware oval baking dish for this].
Place all the ingredients (except raisins] in a baking dish; mix to combine.
To speed the oven cooking time up, you can bring to a simmer on top of the stove if desired over medium heat.
Cover with a lid and place in the oven to bake for about 2 hours (could take more or less time] stirring a couple of times while cooking.
Add in raisins the last 30 minutes of cooking.
*NOTE* the mixture will thicken even more after cooking.
Pumpkin Fry Bread
Category: bread
By Isantee

A modern twist on a traditional favorite! Very easy to make, and very flavorful! Serve hot with butter or powdered sugar.

Ingredients:
4 cups fresh pumpkin, peeled and cubed
3 cups all-purpose flour
1 tablespoon baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup warm milk
¾ cup brown sugar
¼ teaspoon vanilla extract
3 cups lard or vegetable oil for frying

Directions:
Cover the pumpkin with water in a saucepan, bring to a boil, reduce heat to medium-low, and simmer until the pumpkin is tender, about 15 minutes. Drain the pumpkin, and mash to a smooth texture. Stir the flour, baking soda, salt, cinnamon, and nutmeg together in a large bowl. In a separate bowl, mix together the mashed pumpkin, milk, brown sugar, and vanilla extract. Pour the wet ingredients in the flour mixture, and stir together to make a dough. Turn the dough out onto a floured surface, and knead a few times until thoroughly combined. Don't over knead the dough. Cover the dough and let it rest for 30 minutes to relax the gluten. Heat the lard over medium heat in a large heavy skillet until it shimmers. Break off egg-sized pieces of the dough, pat them out flat into rough circles about 4 inches across and 1/4 inch thick, and fry, turning once, until the dough puffs up and begins to brown at the edges, 2 to 3 minutes per side. Push the fry bread into the oil to help it puff. Drain on paper towels, and serve hot.

Prep time: 25 mins
Cook time: 15 mins
Total time: 1 hr 10 mins
Yields: 20 fry breads

Calories: 130.6
Fat: 3.8 g
Saturated fat: 0.6 g
Carbohydrates: 21.8 g
Sugars: 6.2 g
Dietary fiber: 0.6 g
Protein: 2.6 g
Cholesterol: 1 mg
Sodium: 241.5 mg
Vegan Gluten-Free Mushroom Soup
Category: soups-stews-and-chili
By Kevin

Vegan mushroom soup that will be sure to please.

Ingredients:
1 tablespoon olive oil
1 large large onion, diced
¾ cup sliced fresh mushrooms
1 teaspoon dried thyme
3 cups vegetable broth
2  bay leaves
2 tablespoons gluten-free soy sauce (tamari)
6 tablespoons cornstarch
¼ cup cold water
3 cups coconut milk
salt and ground black pepper to taste

Directions:
Heat olive oil in a large pot over medium heat. Cook and stir onions until they start to soften, about 5 minutes. Add mushrooms and thyme; stir until fragrant, about 5 minutes. Stir in broth, bay leaves, and soy sauce. Bring soup to a boil. Whisk cornstarch and water together in a small bowl; pour into soup and stir well to incorporate. Reduce heat and simmer soup until it starts to thicken, about 10 minutes. Add coconut milk, salt, and black pepper. Simmer just until coconut milk is heated through (do not allow to boil), about 5 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 456.5
Fat: 40 g
Saturated fat: 32.6 g
Carbohydrates: 24.2 g
Sugars: 4.2 g
Dietary fiber: 3.7 g
Protein: 6 g
Sodium: 912.5 mg
elegant grilled pizza!!


Ingredients:
pesto sauce, blue cheese, parmesan cheese, tomatoes

Directions:
prepare your favorite crust or check out the recipe i have posted for grilled pizza dough grill the dough just enough to brown on each side.
first add the pesto and allow to melt.
about 3-4 minutes.
next add the blue cheese additional ingredients.
cook until just melting the blue cheese about 3-4 minutes.
remove from grill and allow pizza to rest for about 5 minutes.
slice and enjoy!
Honey Wheat Muffins


Ingredients:
flour, baking powder, salt, canola oil, egg, milk, honey, lemon peel

Directions:
Preheat oven to 375°F.
Measure all of the ingredients into a large mixing bowl.
Mix until just moistened.
Line muffin tin with baking cups; fill 2/3's full. Bake for 15-20 minutes, depending on the size of the muffin tins.
Variations:
For Sunflower Muffins add 1/2 cup shelled sunflower seeds.
For Cheese Muffins omit the lemon peel and add 2 cups shredded sharp cheddar cheese.
Cottage Cheese Spinach Chicken
Category: meat-and-poultry
By POTLICKER

Cajun-seasoned chicken breast stuffed with a cottage cheese and spinach mixture, then baked in butter. Serve with tossed salad, if desired.

Ingredients:
1 (10 ounce) package frozen chopped spinach, thawed
½  yellow onion, chopped
1 cup cottage cheese
4  skinless, boneless chicken breast halves
2 tablespoons Cajun-style seasoning
2 tablespoons melted butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Squeeze excess water out of thawed spinach; in a large bowl, mix spinach with onion and cottage cheese and set aside. Season chicken breasts with Cajun-style seasoning, then place 1/4 of cheese/spinach mixture in the center of each breast and fold in half. Secure with toothpicks and place in a lightly greased 9x13 inch baking dish. Drizzle with melted butter and bake at 350 degrees F (175 degrees C) for about 25 minutes, or until chicken is cooked through and juices run clear.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 274.4
Fat: 10.4 g
Saturated fat: 5.7 g
Carbohydrates: 7.5 g
Sugars: 1.2 g
Dietary fiber: 2.6 g
Protein: 37.4 g
Cholesterol: 92.1 mg
Sodium: 1109.5 mg
Grilled Skirt Steak Tacos
Category: world-cuisine
By Guinevere

Spicy, tangy, sweet, this recipe for steak tacos brings all the flavors to the table.

Ingredients:
1 cup chopped onion
½ cup chopped fresh cilantro
3  limes, juiced
4 tablespoons soy sauce
2 tablespoons olive oil
4 teaspoons dark brown sugar
2 teaspoons dried oregano
1 ½ teaspoons red pepper flakes
1 clove garlic, minced
1 pound skirt steak, fat removed and flattened to 1/8-inch thickness
4  corn tortillas

Directions:
Combine onion, cilantro, lime juice, soy sauce, olive oil, brown sugar, oregano, red pepper flakes, and garlic in a large bowl. Place steak in a baking pan and pour marinade on top. Cover and refrigerate at least 1 to 4 hours. Preheat an outdoor grill for high heat and lightly oil the grate. Grill steak 2 to 4 minutes per side, to desired doneness. Allow meat to rest 5 to 10 minutes before slicing against the grain into 1/4-inch slices. Add meat to tortillas and top with your favorite toppings.

Prep time: 5 mins
Cook time: 10 mins
Total time: 1 hr 20 mins
Yields: 4 tacos

Calories: 269.5
Fat: 12.5 g
Saturated fat: 3 g
Carbohydrates: 23.6 g
Sugars: 7.1 g
Dietary fiber: 3.3 g
Protein: 17 g
Cholesterol: 25.2 mg
Sodium: 946.3 mg
Braised Oxtails in Red Wine Sauce
Category: everyday-cooking
By Anonymous

This is a perfect dish on a cold winter day.  It takes time and a little bit of effort but is well worth it.  The oxtails are so tender and the red wine gives this dish a wonderful flavor.

Ingredients:
2 (750 milliliter) bottles dry red wine
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste
5 pounds beef oxtail, cut into pieces
¼ cup butter, divided
5  shallots, chopped
5 cloves garlic, chopped
1  onion, chopped
2  carrots, chopped
2  celery ribs, chopped
2 sprigs fresh thyme
1  bay leaf
2 sprigs flat-leaf parsley
5 cups beef broth

Directions:
Preheat oven to 325 degrees F (165 degrees C). Simmer the red wine in a large saucepan over medium-high heat until reduced by half. Meanwhile, combine the flour, garlic powder, onion powder, salt, and pepper in a large bowl. Dredge the oxtail in the seasoned flour, and shake off excess; set aside. Heat 1 tablespoon of butter in a roasting pan over medium-high heat. Brown the oxtail on all sides, about 10 minutes. Remove the oxtails from the pan and set aside. Turn the heat to medium-low and melt another 1 tablespoon of butter in the pan. Stir in the shallots, garlic, onion, carrots, and celery. Cook and stir until the vegetables have softened, about 10 minutes. Stir in the thyme, bay leaf, parsley, beef broth, and reduced red wine. Place the browned oxtail on top of the vegetables in a single layer, then bring to a boil. Cover with a tight fitting lid or aluminum foil, then bake in preheated oven until the oxtail is very tender and nearly falling off the bone, 3 to 3 1/2 hours. Once the oxtail is tender, remove the meat to a serving dish, cover, and keep warm. Strain the remaining braising liquid through a mesh strainer into a saucepan. Simmer over medium-high heat until the sauce has reduced to 2 cups. Whisk in the remaining 2 tablespoons butter and pour over the oxtail to serve.

Prep time: 30 mins
Cook time: 4 hrs
Total time: 4 hrs 30 mins
Yields: 6 servings

Calories: 891.1
Fat: 33.9 g
Saturated fat: 15.8 g
Carbohydrates: 36.4 g
Sugars: 5.6 g
Dietary fiber: 2.7 g
Protein: 64.6 g
Cholesterol: 228.4 mg
Sodium: 1132.4 mg