xiaoxl/recipe_data huggingface dataset:
Southwestern Cornbread Stuffing (Dressing)


Ingredients:
butter, onions, celery, fresh cilantro, eggs, chicken broth, vegetable broth, salt, fresh ground black pepper, dried sage, poultry seasoning

Directions:
Preheat oven to 350 degrees f.
To a large skillet add butter and melt over medium heat.
Add onions and celery to skillet and cook for approximately 2 minutes, stirring occasionally.
Add polblano and jalapenos and continue cooking until onions are transparent (about two additional minutes].
Combine cooked vegetables, cilantro, bread crumbs, and spices in the large bowl, stir in the beaten eggs and broth and mix well(If still dry,add a little water].
Spray a casserole dish with cooking spray and fill with dressing mixture.
Cover and bake for one hour in a preheated 350 degree oven.
Remove cover and bake for an additional 10-15 minutes, to lightly brown top of dressing.
Quinoa Grapefruit Blueberry Breakfast


Ingredients:
florida grapefruit juice, water, quinoa, liquid honey, maple syrup, salt, red grapefruits, blueberries, vanilla, plain yogurt, mint leaf

Directions:
In a small saucepan, combine grapefruit juice, water, quinoa and honey. Bring to a boil; cover and simmer for about 15 minutes or until liquid is absorbed.
Stir in grapefruit and blueberries; divide into shallow bowls and top with yogurt. Garnish with mint to serve.
Spanakopita II
Category: appetizers-and-snacks
By MARY KESSLER

The recipe for these spinach and feta appetizer triangles came from a Greek family friend. They may be frozen prior to baking.

Ingredients:
½ cup vegetable oil
2 large onions, chopped
2 (10 ounce) packages frozen chopped spinach - thawed, drained and squeezed dry
2 tablespoons chopped fresh dill
2 tablespoons all-purpose flour
2 (4 ounce) packages feta cheese, crumbled
4  eggs, lightly beaten
salt and pepper to taste
1 ½ (16 ounce) packages phyllo dough
¾ pound butter, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C). Heat vegetable oil in a large saucepan over medium heat. Slowly cook and stir onions until softened. Mix in spinach, dill and flour. Cook approximately 10 minutes, or until most of the moisture has been absorbed. Remove from heat. Mix in feta cheese, eggs, salt and pepper. Separate one sheet of phyllo from the stack and evenly brush with a light coating of butter. Place another sheet of phyllo over the butter and press the two sheets together. Cut the layered phyllo dough into long strips about 3 inches wide.  Keep the remaining phyllo covered with plastic wrap to keep it from drying out. Lay out one strip of phyllo at a time on your work surface with one of the narrow ends close to you. Place a heaping tablespoon of filling 1 inch from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo. Repeat with the remaining filling and phyllo dough. Place filled phyllo dough triangles on a large baking sheet and brush with the remaining butter. (At this point, the pastries may be frozen. See Cook's Note.) Bake in the preheated oven until the phyllo is golden brown, 45 minutes to 1 hour.

Prep time: 30 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 35 mins
Yields: 27 spanakopitas

Calories: 246
Fat: 18.4 g
Saturated fat: 9 g
Carbohydrates: 15.9 g
Sugars: 1.1 g
Dietary fiber: 1.3 g
Protein: 5 g
Cholesterol: 62.1 mg
Sodium: 312.8 mg
Stewed Apples With Custard


Ingredients:
"apple"

Directions:
heat custard if you want or have it cold., pour it over apples and enjoy.
Torta Di Mandorle E Limone {Lemon Almond Olive Oil Cake}


Ingredients:
baking powder, kosher salt, eggs, granulated sugar, extra virgin olive oil, pure vanilla extract, lemon, zest of, unsalted butter, confectioners' sugar, fresh lemon juice

Directions:
For the cake:
1. Position rack in the center of the oven and preheat the oven to 350°F Grease and flour with millet flour a 9-inch springform pan.
2. In a medium bowl, whisk together the millet flour, almond flour, baking powder and salt until thoroughly combined and set aside.
3. In large mixing bowl, whisk the eggs lightly to break up the yolks.
4. Add the sugar to the bowl and whisk thoroughly in both directions for about 30 seconds.
5. Add the olive oil and whisk until the mixture is a bit lighter in color and has thickened slightly, about 45 seconds.
6. Whisk in the extracts and zest, followed by the orange juice.
7. Add the dry ingredients to the bowl and whisk until thoroughly combined. Continue whisking until you have a smooth, emulsified batter, about 30 more seconds.
8. Pour the batter into the springform pan and bang down the pan a few times to level the batter.
9. Place the pan on the center rack and bake for 30-45 minutes or until the cake has come away from the sides or the pan. If you press the cake lightly with your finger, it should spring back.
10. Remove the pan from the oven and place it on a cooling rack. Cool the cake in the pan for 10 minutes before running a butter knife all around the cake and removing the outer ring.
For the glaze:
1. In a small, heavy saucepan, melt the butter over medium heat. When the bubbles subside (5 to 10 mins.], lower the heat and watch the butter carefully, swirling it in the pan occasionally to distribute the heat. When the butter begins to turn a light tan color and smells slightly nutty, immediately remove it from heat and let the butter sit. It will continue to darken as it sits. Put it aside to cool.
2. In a medium bowl, sift the confectioner's sugar. Whisk in the milk until completely smooth.
3. Whisk in the butter until thoroughly combined.
4. Add a few drops of lemon juice to balance the sweetness. Your taste and strength of the lemon will determine how much you add but it is about 2 or 3 drops.
To assemble:
1. Spread the glaze onto the top and sides of the cake.
2. Sprinkle the almonds generously on the top of the cake.
3. Let the cake sit until set and dry and serve.
Rhubarb Pudding Cake


Ingredients:
plain yogurt, raw sugar, vanilla extract, salt, baking powder, baking soda, rhubarb

Directions:
In a small bowl, mix 1 Tbsp chia seeds and 3 Tbsp water and set aside for at least 15 minutes. Or use Egg Replacer for one egg.
Preheat the oven to 350°F/180°C Lightly coat an 8-inch square baking pan with cooking spray. Set aside.
In a large bowl, mix the yogurt, chia seed mixture, sugar and vanilla.
Add the flour, salt, baking powder, and baking soda and mix well. Stir in the rhubarb slices.
Transfer the batter into the prepared pan and bake for 40 – 50 minutes. A cake tester should come out with just a few moist crumbs clinging to it.
You can serve the cake warm (after cooling about 10 minutes] or cold. Don’t forget to infuse love before serving!
PHILADELPHIA® New York Cheesecake
Category: trusted-brands-recipes-and-tips
By Philadelphia

This classic cheesecake topped with cherries is a special occasion indulgence that will serve a crowd.

Ingredients:
1 cup HONEY MAID Graham Cracker Crumbs
3 tablespoons sugar
3 ounces butter or margarine, melted
5 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4  eggs
1 (21 ounce) can cherry pie filling  (Optional)

Directions:
Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan. Bake 10 minutes. Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust. Bake 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling before serving.

Total time: 5 hrs 25 mins
Yields: 16 servings
Strawberry Whipped Cream


Ingredients:
strawberries, heavy cream, confectioners' sugar

Directions:
Mash berries with a fork., You should have 1/4 cup mashed berries., Set aside., Whip cream with sugar to soft peaks., Add mashed berries and continue whipping until stiff peaks., Use immediately or refrigerate one hour.
Peppernuts


Ingredients:
margarine, sugar, eggs, dark molasses, flour, baking soda, cinnamon, clove, ginger

Directions:
"Cream margarine & sugar, add molasses & eggs and beat well.  Add anise extract and mix well.  Add dry ingredients-then work with hands until you have a very stiff dough.  Form into balls & chill.  Roll in long rolls about the size of your finger & cut in small pieces.  Pick these up & roll into balls.  About the size of a small marble.  Bake for 8-10 minutes at 375 degrees."
Cream Cheese Crab Dip


Ingredients:
cream cheese, milk, onions, green onions

Directions:
Mix all ingredients and put into a oven safe dish, and bake at 375 for 15-20 minutes.
Enjoy!
Apple and Pear Crisp


Ingredients:
golden delicious apples, bartlett pears, flour, brown sugar, butter, cinnamon, salt

Directions:
Preheat oven to 350 degrees., Peel, core and slice apples and pears., Place pears and apples together in a large casserole., Mix remaining ingredients together until it resembles coarse meal., Sprinkle it on top of fruit., Cook for 30 minutes, or until bubbling and cooked through., Serve warm with ice cream.
Renee's Meatloaf


Ingredients:
milk, eggs, onion, celery, green peppers, garlic clove, salt, pepper, poultry seasoning, ground beef, ketchup, corn syrup

Directions:
Preheat oven to 350.
Soak bread cubes in milk. Add eggs and beat with mixer.
Add onion, celery, green pepper, garlic, salt, pepper and poultry seasoning; mix thoroughly.
Add meat and mix well.
Form into 2 loves.
Place in a 13x9x2-inch baking dish.
Bake uncovered for 1 hour.
For glaze, spread loaves with mixture of ketchup and corn syrup.  Bake 15 minutes longer.
Best-Ever Texas Caviar
Category: appetizers-and-snacks
By Cassie Cooper

This is a yummy Texas caviar made with black beans and pinto beans instead of black-eyed peas. Serve with scoop-style tortilla chips as a great party appetizer.

Ingredients:
2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans pinto beans, rinsed and drained
2 (15 ounce) cans white corn, rinsed and drained
1 (4 ounce) can chopped green chiles, undrained
1  jalapeno chile pepper, seeded and finely chopped  (Optional)
1  red bell pepper - cored, seeded and finely chopped
1  green bell pepper - cored, seeded and finely chopped
1 small red onion, finely chopped
1 bunch cilantro leaves, finely chopped
½ cup rice vinegar
½ cup olive oil
⅓ cup white sugar
½ teaspoon garlic powder

Directions:
Mix the black beans, pinto beans, white corn, green chiles, jalapeno pepper, red and green bell peppers, red onion, and cilantro together in a large bowl. To make the dressing, stir the rice vinegar, olive oil, sugar, and garlic powder together in a  pan. Bring to a boil, then remove from heat, and cool. Pour dressing over bean mixture, and toss to mix evenly.

Prep time: 35 mins
Total time: 35 mins
Yields: 10 servings

Calories: 261.5
Fat: 12 g
Saturated fat: 1.7 g
Carbohydrates: 35.5 g
Sugars: 8.4 g
Dietary fiber: 6.3 g
Protein: 6.3 g
Sodium: 564.2 mg
Navajo Taco


Ingredients:
ground beef, salsa, garlic powder, iceberg lettuce, salsa, flour tortillas, black olives, green onion

Directions:
Brown ground beef & drain.
Heat refried beans, salsa, garlic powder in a large saucepan, add drained ground beef.
Fry flour tortillas in oil until light golden brown, drain.
Spread fried tortillas with meat mixture, top with lettuce & cheese.
Garnish with black olives and or green onions and salsa.
Roasted Garlic Potatoes


Ingredients:
parsley, garlic powder, salt

Directions:
Cut the potatoes into quaters. For larger ones you can cut them smaller.
Mix the ingredients together in either a bowl or plasic zip bag.
Mix the potatoes into the bowl making sure all sides are well coated.
Place them on a cookie sheet with foil.
Preheat oven to 350 degrees for 20 to 25.
If you like them a little more brown put them under the broiler for a couple mins.
Dairy-Free Dip


Ingredients:
light mayonnaise, black sesame seed, paprika, soy sauce, ground ginger, garlic clove, fresh ground pepper

Directions:
Mix everything together; serve with veggies, chips, crackers, etc.
Store any unused dip in the refrigerator.
Dirt Cake II
Category: desserts
By DARLENEL

Kids love dirt. Can be made in a large flower pot or 2 small flower pots.

Ingredients:
1 (20 ounce) package chocolate sandwich cookies with creme filling
¼ cup butter, softened
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
2 (3.9 ounce) packages instant chocolate pudding mix
3 cups milk
1 (12 ounce) container frozen whipped topping, thawed
15  gummi worms

Directions:
Put the cookies in a food processor and process until they become fine crumbs.  Set aside. In a large bowl, combine the butter or margarine, cream cheese, confectioners sugar and vanilla flavoring. Beat on low speed to mix then beat on medium speed until smooth. Add the chocolate pudding mix and milk to the bowl. Beat on low speed to combine. Fold the whipped topping into the pudding mixture with a rubber spatula. Assemble in the ungreased 9x13 inch pan in layers as follows:  first layer, 1/3 cookie crumbs;  second layer, 1/2 pudding mixture;  third layer, 1/3 cookie crumbs;  fifth layer, 1/3 cookie crumbs. Tuck the ends of gummy worms in the cookie "dirt". Be sure to have a worm on each piece. Store in the refrigerator. Chill for at least 3 hours before serving. Cut into 15 squares, or serve with a clean garden trowel or a toy sand shovel if serving in the flower pot.

Yields: 1 - 9x13

Calories: 288.7
Fat: 13.9 g
Saturated fat: 7.6 g
Carbohydrates: 38.4 g
Sugars: 27.6 g
Dietary fiber: 1 g
Protein: 3.8 g
Cholesterol: 17.8 mg
Sodium: 300.6 mg
Healthy Chili


Ingredients:
diced tomatoes with juice, corn, ground turkey, brown sugar, low-fat sour cream

Directions:
Brown ground turkey with diced onion and a bit of salt and pepper and set aside., Mix tomatoes, beans, and corn in a large pot and bring to a simmer., Add turkey mixture and simmer for 5 minutes., Add brown sugar and taco seasoning and stir well., Keep on low heat for 30 minutes., Serve with a dollop of low fat sour cream and/or low fat grated cheese.
Hummingbird Cupcakes with Cream Cheese-Maple Frosting and Praline Topper
Category: desserts
By CupcakeSparkles11

Straight from the South comes a hummingbird cupcake, which is a spiced cupcake with banana, coconut, pecans, and crushed pineapple, topped with a maple and cream cheese frosting and a praline topper.

Ingredients:
2 cups white sugar
1 cup softened butter
3 large eggs
2 teaspoons vanilla extract
2 cups mashed ripe bananas
½ cup drained crushed pineapple
3 cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 cup sweetened shredded coconut
1 cup chopped pecans
1 ½ cups white sugar
1 ½ cups packed dark brown sugar
1 cup milk
3 tablespoons corn syrup
2 tablespoons butter
¼ teaspoon salt
2 teaspoons vanilla extract
1 cup pecan halves
2 (4 ounce) containers Greek cream cheese, softened
1 cup softened butter
8 cups confectioners' sugar
3 tablespoons maple syrup

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line 30 muffin tin cups with paper liners. Cream 2 cups sugar, 1 cup butter, eggs, and vanilla extract together in a bowl. Combine mashed bananas and pineapple in a separate bowl. Combine flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl. Add flour mixture and banana mixture to the bowl with the butter mixture in alternating additions, mixing well after each. Stir in coconut and pecans. Fill lined muffin tin cups 2/3 full with batter. Bake in the preheated oven until a cupcake top bounces back when pressed, 25 to 30 minutes. Cool completely on a wire rack. Heat 1 1/2 cups white sugar, dark brown sugar, milk, corn syrup, 2 tablespoons butter, and salt in a heavy saucepan over medium heat to a soft-ball candy thermometer reading of 235 degrees F (112 degrees C). Remove from heat and add vanilla extract. Scoop caramel mixture onto a sheet of waxed paper while still warm. Add pecans while still warm and allow praline topping to cool before handling further. Combine cream cheese, 1 cup butter, and maple syrup together in a bowl, scraping the sides down with a spatula. Add confectioners' sugar slowly until frosting is well mixed. Add frosting to the tops of the cooled cupcakes and top with praline topping.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr 30 mins
Yields: 30 cupcakes

Calories: 546.9
Fat: 21.3 g
Saturated fat: 10 g
Carbohydrates: 87.8 g
Sugars: 73.1 g
Dietary fiber: 1.7 g
Protein: 4.4 g
Cholesterol: 56.5 mg
Sodium: 219.8 mg
Mounds Coconut Cream Pie


Ingredients:
granulated sugar, cornstarch, flour, salt, eggs, milk, butter, vanilla, coconut, coconut

Directions:
Combine the first 6 ingredients in a saucepan., Slowly bring to a boil whisking constantly., Continue to boil for 1 minute., Remove from heat., Stir in butter, vanilla, and coconut., Pour into prepared crust., Cover with plastic wrap and chill for at least 8 hours in the fridge.
Apple Ginger Pork Chops (By Guy Fieri)


Ingredients:
center-cut pork chops, apple cider vinegar, extra virgin olive oil, garlic, fresh lemon juice, salt, pepper, white wine, yellow onion, granny smith apples, raisins, butter

Directions:
In a resealable plastic bag, add the chops, apple cider vinegar, 1 tablespoon extra-virgin olive oil, ginger, garlic, lemon juice, salt and pepper. Marinate for 30 minutes
Preheat oven to 350 degrees F.
In a large saute pan heat 1 tablespoon extra-virgin olive oil to almost smoking, then add pork chops, shaking off excess marinade. Brown on both sides, then place on a sheet pan and put in the oven for 20 minutes or until internal temperature reaches 135 degrees F.
In the same saute pan deglaze with wine then add onions, apples and raisins and cook until apples are soft and onions are translucent. Add butter salt and pepper, to taste, and keep warm.
Remove chops from oven and add to the apple mixture. Serve hot.
Crocche (Aka Italian Fried Mashed Potatoes)


Ingredients:
mashed potatoes, mozzarella cheese, flour, milk, eggs, parmigiano, dried basil

Directions:
working with cold mashed potatoes helps to shape it better than freshly made potatoes.
1 cup potatoes per serving. evenly around cheese  "stick" like a twinkie shape. place on cookie sheet lined with wax paper.
freeze for up to an hour to firm up but you don't want it frozen completely through or the outside will cook faster than it takes to melt the cheese inside.
i use my delonghi roto- fryer so that the food its always moving and i don't have to flip it! but you will want a deep type fryer so the roll can float.
heat oil to around 350*.
make batter in deep bowl, by mixing flour, milk, eggs, salt and pepper and parm cheese and basil.
roll each potatoes roll around in the batter very quickly you only want a thin layer on it, let drain off mostly. roll in bread crumbs.
fry until a deep golden brown, and serve sprinkled with a little more parm and a good helping of fresh marinara.
Hamburger Buns, Hotdog Buns, or Dinner Rolls


Ingredients:
warm water, olive oil, egg, bread flour, granulated sugar, salt, instant yeast, butter

Directions:
Note:  I gave up trying to put in weights in addition to volumes in the ingredients section.  Water is 296g.  Flour is 544g.
In bread machine pan combine the warm water, oil, yeast, and sugar, mixing to dissolve.
Allow yeast mixture to bloom for 10 minutes.
Add egg, flour and salt to bread machine pan.
Set bread machine to dough cycle and allow to run full cycle. (this is for 2 lb bread machine, if using a smaller bread machine then remove after kneading and allow to rise in a lightly covered bowl].  Half way through the kneading cycle check your dough and if necessary add either water or flour 1 tablespoon at a time to adjust consistency.  This can vary due to brand of flour or humidity.
Coat your hands with flour and shake off the excess.
Transfer the dough from the bread machine pan (or bowl if you are using a smaller bread machine] to a lightly floured dough board.
Knead dough 6 or 8 times, folding over and turning a ¼ turn each time.
With bench knife (or other knife] cut dough into 12 – 32 pieces, depending on what you are making.
Shape dough into balls (or cylinders for hotdog buns] and place on sheet pan (I use a 16” pizza pan] lined with parchment.
Loosely cover dough and let rise until ripe (30 minutes to 1 hr plus depending on temperature and the age of your yeast].  Dough is ripe when approximately doubled or when you can press your index finger up to the first joint and it leaves an indention.
Preheat the oven to 375°F (190°C].
Just before putting in oven, brush the buns with half of the melted butter.
For a variation brush with egg white instead of butter and sprinkle with sesame or poppy seeds.
Bake until golden brown, 18 to 25 minutes (my oven takes 21 minutes].
Take the buns from the oven and brush them with the remaining melted butter.
Slide the buns off the baking sheet onto a wire cooling rack rack and cool completely.
Maple-Soy Glazed Salmon
Category: main-dish
By Alli

A fabulous sweet and salty glaze is basted on salmon as it grills on cedar planks.  The quick and easy glaze can be used on chicken and pork as well.  Good quality, grade B, pure maple syrup makes all the difference.

Ingredients:
1  untreated cedar plank
2 ½ pounds boneless salmon fillet
1 teaspoon coarse salt
½ teaspoon black pepper
¼ cup maple syrup
2 tablespoons soy sauce
2 tablespoons melted butter
2 tablespoons fresh lime juice
½ teaspoon lime zest
2 tablespoons chopped fresh chives
6  lemon wedges

Directions:
Soak the cedar plank in water for 2 hours. Preheat an outdoor grill for medium-high heat and lightly oil grate. Place the cedar plank across the grate of the grill as it preheats. Season the salmon fillet with salt and pepper, and place onto the hot cedar plank skin-side down. Close the lid on the grill, and whisk together the maple syrup, soy sauce, butter, lime juice, and lime zest. Baste the salmon with the glaze, and continue cooking until the salmon flakes easily with a fork, about 10 minutes total. Serve the salmon garnished with chopped fresh chives and lemon wedges.

Prep time: 15 mins
Cook time: 10 mins
Total time: 2 hrs 25 mins
Yields: 1 side of salmon

Calories: 380
Fat: 22.2 g
Saturated fat: 6.1 g
Carbohydrates: 11.3 g
Sugars: 8 g
Dietary fiber: 0.8 g
Protein: 33.2 g
Cholesterol: 103.2 mg
Sodium: 739.8 mg
Grilled Marinated Salmon
Category: main-dish
By JEANA

My husband goes fishing, so I had to get creative with whatever he brings home. This is grilled salmon in a tasty, homemade marinade. Serve with potato and a salad.

Ingredients:
¼ cup soy sauce
¼ cup rice wine vinegar
2 tablespoons white sugar
1 tablespoon vegetable oil
1 teaspoon mustard powder
1 teaspoon ground ginger
1 teaspoon ground black pepper
2 pounds salmon fillets

Directions:
In a medium bowl, combine the soy sauce, vinegar, sugar, oil, mustard powder, ginger and ground black pepper. Place the salmon in a shallow, nonporous dish and pour the marinade over the salmon. Cover and marinate in the refrigerator for at least 1 hour, turning occasionally. Preheat an outdoor grill for medium high heat and lightly oil grate. Grill the fish for about 3 to 4 minutes per side, or to desired doneness.

Prep time: 1 hr
Cook time: 45 mins
Total time: 1 hr 45 mins
Yields: 4 servings

Calories: 396.1
Fat: 18.2 g
Saturated fat: 2.7 g
Carbohydrates: 8.6 g
Sugars: 6.7 g
Dietary fiber: 0.5 g
Protein: 46.4 g
Cholesterol: 125.9 mg
Sodium: 1002.4 mg