xiaoxl/recipe_data huggingface dataset:
Chocolate Cake With Lemon Curd Filling


Ingredients:
self raising flour, cocoa powder, caster sugar, eggs, vanilla extract, milk

Directions:
Pre-heat the oven to 160ºC/140ºC fan.
Line 2 8inch tins with greaseproof paper.
Grate the milk chocolate (110g].
Put all of the ingredients into a large bowl (200g self-raising flour, 40g cocoa powder, 230g caster sugar, 4 large eggs, 240g soft margarine, ¼ tsp vanilla extract, 2 tsp milk and the grated chocolate] mix on a low speed until fully combined.
Divide the mixture evenly between the two tins. Make sure you spread the mixture out so it is even.
Put the tins in the oven and cook for 50 minutes. After 50 minutes put a skewer in the middle and check if it comes out clean. If not, pop back in the oven for 10 more minutes and look again.
When cooked, remove the cakes from the oven and leave to cool in the tins for 20 minutes. After 20 minutes, remove the cakes from their tins and carefully peel off the greaseproof paper and pop them onto a wire rack to cool completely.
Once cooled, use a knife to carve off the top of the bottom cake (so it's flat and the top part of the cake will sit on it nicely].
Spread the lemon curd evenly on top of the bottom part of the cake.
Carefully place the top part of the cake on top.
To melt your chocolate coating, break the chocolate into squares and put into a glass bowl.
Place over a pan of barely simmering water.
You need to melt the chocolate very slowly, only stirring now and again or it will go hard. Be patient, it's worth it!
One melted spread over the cake.
Leave to cool. Store in an airtight container.
Easy Homemade Chili
Category: soups-stews-and-chili
By Tobi Hargis

Easy homemade chili. Goes great with cornbread or over corn chips for a chili pie! I like to use spicy pinto beans.

Ingredients:
1 pound ground beef
1  onion, chopped
1 (14.5 ounce) can stewed tomatoes
1 (15 ounce) can tomato sauce
1 (15 ounce) can kidney beans
1 ½ cups water
1 pinch chili powder
1 pinch garlic powder
salt and pepper to taste

Directions:
In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. Add the stewed tomatoes with juice, tomato sauce, beans and water. Season with the chili powder, garlic powder, salt and ground black pepper to taste. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 394.2
Fat: 9.2 g
Saturated fat: 3.5 g
Carbohydrates: 48.8 g
Sugars: 4.4 g
Dietary fiber: 17.9 g
Protein: 30.6 g
Cholesterol: 45.9 mg
Sodium: 525.6 mg
Green Tea Almond Cupcakes


Ingredients:
flour, sugar, baking powder, baking soda, salt, canola oil, vanilla extract, apple cider vinegar, coconut oil, vanilla extract, powdered sugar, water

Directions:
Cakes:
Preheat oven to 350 degrees. Line and grease a 12-cup cupcake pan, you may need another pan for additional batter.
Whisk together flour, almond flour, baking powder, baking soda, salt, green tea powder, and sugar in large bowl.
Combine oil, milk, vanilla, almond extract, and vinegar in a separate bowl.
Add the wet mixture to dry and mix using a whisk. Don't mix until completely smooth. Lumps are good.
Fill the cups 3/4 full and bake for about 15 minutes until edges just barely begin to brown. Cool.
Frosting:
Using a mixer, beat the coconut oil, vanilla, and almond extracts until combined.
Add the powdered sugar one cup at a time. The mixture will be crumbly.
Add water little by little until you reach the desired frosting consistency. YOU MAY NOT NEED TO USE ALL THE WATER.
Frost the cakes and decorate. For large cupcakes I made an almond flower and for the small ones I used two slices oriented vertically to like almost like two leaves.
Try not to eat all at once!
Caramelized Peaches on the Grill


Ingredients:
pecans, brown sugar, margarine

Directions:
Combine cornflakes, nuts, sugar and margarine., Fill centers of each peach half., Wrap tightly in aluminum foil., Grill over med heat 10-15 minutes.
Easy Pork Chop Saute With Cranberries


Ingredients:
dried thyme leaves, salt, fresh ground pepper, boneless pork loin chops, cranberry juice cocktail, honey, canola oil, onion, cranberries

Directions:
Mix thyme and 1/8 teaspoon each salt and pepper in a small bowl. Sprinkle both sides of pork chops with the thyme mixture.
Stir cranberry juice and 2 1/2 tablespoons honey in a 1-cup glass measure until well blended.
Heat oil in a large nonstick skillet over medium-high heat until hot but not smoking.
Add the chops and cook until browned on both sides, 2 to 3 minutes per side.
Push the chops to one side of the pan, add onion to the empty half and cook, stirring, until the onion is soft and beginning to brown, 1 to 2 minutes. Pour half the juice mixture into the pan.
Add cranberries.
Reduce heat to medium and cook, turning the chops occasionally, until cooked through, 2 to 4 minutes.
Transfer the chops to a serving plate and tent with foil to keep warm. Add the remaining juice mixture to the pan.
Increase heat to high and cook until the mixtures reduces to form a syrupy sauce, about 2 minutes.
Season with the remaining 1/8 teaspoon salt and pepper and up to an additional 1/2 tablespoon honey to taste.
Spoon the sauce over the chops.
*Tip.
Tip: To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.
Slow Cook Beef Bourguignon


Ingredients:
bacon, stewing beef, parsley, flour, onions, carrots, garlic cloves, rose wine, tomatoes, beef broth, Worcestershire sauce, button mushrooms, butter

Directions:
In a large frying pan, cook bacon and remove to a paper towel. When cooled, chop and place in pot of slow cooker.
While the bacon is cooking, place flour, parsley and beef pieces in a large Ziploc and shake to coat.
Over medium to high heat, sear the outside of the beef in the bacon fat and set aside. When beef has drained and cooled, place in slow cooker. .
Lower heat and cook onions and carrots (chop both in food processor]. .
During the last couple minutes of cooking add two of the garlic cloves, minced.
Remove veg, cool and place in slow cooker.
Pour wine into pan & burn off the alcohol. Add the strained tomatoes, beef broth and Worcestershire.
Bring to boil, then turn off heat. When cooled, add to slow cooker.
Store slow cooker pot in fridge overnight and set on low in the morning. Cook for eight hours.
Just before serving, heat butter in a frying pan, cook mushrooms and last clove of garlic. Add to the slow cooker when cooked through.
Add salt & pepper to taste.
I served over egg noodles with salad and garlic bread.
Salmon Patties with Creamed Peas


Ingredients:
all-purpose flour, canola oil, olive oil, salmon, instant mashed potatoes, onion, lemon juice, ground black pepper, eggs, butter, all-purpose flour, dried dill weed, seasoning salt, milk, frozen green peas

Directions:
PATTIES: Drain liquid from salmon and reserve for sauce.
Remove bones and skin, and flake salmon.
Mix all patty ingredients together.
Form into 4 patties.
Dip both sides in flour.
In frying pan, heat oil and fry patties over medium heat until lightly browned on both sides- about 10 minutes.
SAUCE: While patties are cooking, place peas in colander and rinse with hot water to defrost.
Drain In saucepan or skillet, melt butter; with whisk, stir in flour.
Gradually whisk in 1/4 cup reserved salmon liquid and milk, whisking to form a creamy sauce.
Add dill, salt and pepper, stirring constantly over medium heat until mixture gently boils and thickens.
Stir in the pea and cook 30 seconds to warm.
Do not cook peas.
Place patties on individual plates and spoon the sauce over.
***Note: If you prefer, you can place the salmon mixture in 4 greased muffin cups and bake at 350 degrees for 25-30 minutes.
If using this method, omit the first two recipe ingredients (oil and flour].
VARIATION: You can substitute lightly steamed fresh asparagus for the peas.
If using asparagus, do not put in sauce.
Place asparagus over salmon patties and spoon sauce over both.
Philadelphia Sticky Buns


Ingredients:
milk, sugar, salt, butter, warm water, egg, all-purpose flour, butter, light brown sugar, pecan halves, butter, light brown sugar, raisins, cinnamon

Directions:
Yeast Dough:.
In a small pan, heat milk just until bubbles form around edge of pan; remove from heat.
Add sugar, salt and butter; stir to melt butter, then cool to lukewarm.
Sprinkle yeast over water in large bowl; stir to dissolve then stir in lukewarm milk mixture.
Add the egg and 2 cups of the flour; beat with electric mixer until smooth.
Add the remaining 1/2 Celsius flour and mix by hand until dough is smooth and leaves sides of bowl.
Turn dough onto lightly floured surface ; knead until dough is smooth and blisters appear.
Place in lightly greased bowl; turn to grease all over.
Cover with towel and let rise in warm, draft-free place until double, about 1 to 1 1/2 hours.
Topping:.
While dough rises, in a small bowl with spoon cream the butter and brown sugar.
Spread on bottom and sides of 9X9X2-inch square baking pan.
Place pecans evenly on top, flat sides up.
When dough has risen, roll dough into a 16X12 inch rectangle; spread with  butter,sprinkle with brown sugar, the raisins and cinnamon.
Roll up from long side, jelly-roll fashion; pinch edge to seal.
Cut crosswise into 12 pieces.
Place, cut side down, into prepared pan.
Let rise, covered in warm place free of drafts until doubled,1 to 1 1/2 hours.
Preheat oven to 375 degrees.
Bake sticky buns 25 to 30 minutes, or until golden brown.
Invert on plate, let stand 1 minute then remove pan.
Serve warm.
Slow Cooker Ginger-Beef Noodle Soup


Ingredients:
beef chuck, beef broth, water, soy sauce, ginger, ginger, onion, garlic cloves, star anise, shiitake mushroom, scallions, udon noodles

Directions:
In a slow cooker, combine the meat with the broth, water, soy sauce, ginger, onion, garlic and star anise. Cover and cook on high for 4 hours, until the meat is tender. Transfer the meat to a plate and let cool slightly. Using 2 forks, pull the meat into thick shreds.
Strain the broth, discarding the solids. Return the broth to the cooker. Add the shiitakes, scallions and shredded meat. Cook on high for 15 minutes, until the mushrooms are tender.
Meanwhile, bring a large saucepan of salted water to a boil. Add the noodles and cook until al dente. Drain well.
Add the noodles to the soup. Serve in deep bowls, passing the sesame or chili oil at the table.
Ravioli Lasagna (W/ Vegan Alt.)


Ingredients:
ricotta cheese, egg, mozzarella cheese, parmesan cheese

Directions:
Preheat oven to 350.
In a bowl, mix together ricotta, parmesan, egg, and 8 oz. of mozzarella; set aside.
Grease 13x9 inch and spoon a thin layer of sauce on bottom.
Arrange frozen raviolis in a single layer.
Top with half the ricotta mixture.
Cover with another layer of sauce, raviolis and ricotta mixture.
Top with remaining mozzarella.
Cover casserole with aluminum and bake for 30 minutes.
Take off aluminum and allow to cook an additional 15 minutes.
low cal cabbage Coleslaw


Ingredients:
cabbage, green bell pepper, red bell peppers, onion, cider vinegar, Equal sugar substitute, Equal sugar substitute, celery seed, dry mustard, salt, ground black pepper

Directions:
combine cabbage, green pepper,red pepper,onion in med bowl., measure remaining ingredients into jar cover with lid and shake to blend well., pour dressing over cabbage mixture and toss to coat., refrigerate to chill.
Weight Watcher Easy Cheesy Eggplant Casserole (3 Ww Points)


Ingredients:
lowfat mozzarella cheese, nonfat cottage cheese, parmesan cheese, eggplant

Directions:
Grill eggplant on George Foreman Grill for about 5-10 minutes until soft. Spray 8x8 baking pan with nonstick spray. Put eggplant on bottom of pan. Spread spaghetti sauce over eggplant. Mix cottage cheese and mozzarella, and spread it over sauce. Sprinkle with Parmesan cheese. Bake at 350º for 30-35 minutes and serve hot.
Serving Size : 4
Per serving: 154 Calories; 6g Fat (32% calories from fat]; 15g Protein; 12g Carbohydrate; 13mg Cholesterol; 473mg Sodium.
2 Point Banana Muffins


Ingredients:
Splenda granular, unsalted butter, egg, vanilla extract, all-purpose flour, baking powder, baking soda, skim milk, bananas

Directions:
Preheat oven to 350ºF.
Place Splenda and butter in a large bowl; cream with an electric mixer until light and fluffy.
Add egg and vanilla; beat until thoroughly mixed.
In another large bowl, mix together flour, baking powder and baking soda. Add half of flour mixture to butter mixture; beat well with mixer.
Add milk and remaining flour mixture; beat until batter is combined and then fold in mashed bananas.
Spoon batter into muffin liners about 3/4 full.
Bake until muffins start to brown and a tester inserted in center of a muffin comes out clean, about 20 to 30 minutes.
Allow muffins to cool in pan for about 2 minutes; remove.
Big Thick Chocolate Chip Cookies


Ingredients:
unsalted butter, dark brown sugar, granulated sugar, egg, vanilla extract, flour, baking powder, salt, chocolate chips

Directions:
Preheat oven to 350°F.
Beat Crisco and butter in a medium bowl with back of a wooden spoon until pretty smooth but with a few harder pieces till left (about 1 minute].
Add sugars and beat until well blended.
Add egg, egg white and vanilla and beat until smooth.
Mix together flour, baking powder and salt and stir into butter mixture.
Fold in chocolate chips.
For each cookie, shape 2 tablespoons of dough into a ball with your fingers and place on parchment-lined cookie sheet with 1 1/2-inches between cookie dough.
Bake 14 minutes or until tops are well browned.
Slide parchment paper onto wire racks to cool.
Repeat with remaining dough and fresh sheets of parchment paper.
Kids' Octopus Soup
Category: soups-stews-and-chili
By nikkimarlise

This is a recipe I learned in kindergarten, and it's great to do with your kids or make for a Halloween or an ocean-themed birthday party.

Ingredients:
1 (16 ounce) package hot dogs
2 (48 ounce) containers chicken broth
1 ½ cups chopped fresh chives

Directions:
With a sharp knife, cut the hot dogs in half the short way. Slice each piece in half vertically, cutting about 3/4 of the way up towards the rounded end. Leave about 1 inch of the rounded end as the head of the octopus. Rotate the dog 90 degrees, and make another vertical cut. Cut the 4 legs in half again, to make 8 legs and a head. The hot dogs should look like tassels with rounded heads. Bring the chicken broth and chives to a boil in a soup pot. Place the octopus hot dogs into the boiling soup, and simmer for about 5 minutes. The legs will curl to make the octopus shape. Serve in bowls with an octopus or 2 in each bowl.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 8 servings

Calories: 200.2
Fat: 16.4 g
Saturated fat: 6 g
Carbohydrates: 3.1 g
Sugars: 1.9 g
Dietary fiber: 0.2 g
Protein: 8.5 g
Cholesterol: 36.9 mg
Sodium: 2336.6 mg
Holiday Almond Roca


Ingredients:
butter, sugar, vanilla, chocolate chips

Directions:
Line a large cookie sheet (or two smaller] with aluminum foil, or lay aluminum foil over a large area on the counter or table.
Cook butter, sugar and vanilla in a saucepan to hard crack stage (285-290F], while stirring constantly.
Once heated, pour onto the aluminum foil lined surface.
Spread out to about 1/4-inch thickness.
Sprinkle with chocolate chips, let sit until beginning to melt, then spread chocolate out.
Sprinkle the top with almonds.
Let cool for 2 hours, then break into pieces.
Fresh Garden Pea Salad


Ingredients:
frozen baby peas, cheddar cheese, grape tomatoes, green onions, fresh green beans, mayonnaise, prepared yellow mustard, sugar

Directions:
Drain and dry baby peas very well.
Add cheese, tomatoes, gherkins, onions and beans to pea mixture, set aside.
Combine mayonnaise, mustard, sugar and salt and pepper. Stir til smooth.
Gently, fold dressing mixture into peas.
Refrigerate, if desired, before serving.  But, it isn't necessary if you are in a hurry.
Enjoy!
9-Layer Mexican Dip


Ingredients:
salsa, sour cream, lettuce, beefsteak tomatoes, cheddar cheese, black olives, green onions

Directions:
In large mixing bowl, combine refried beans and salsa. Consistency should be that of cake frosting--spreadable but not thick. Adjust amount of salsa accordingly.
Spread bean and salsa mixture onto serving platter. (I use the back of a metal serving spoon.].
Layer remaining ingredients.
Serve with Baked Tostitos Scoops Tortilla Chips.
NOTES: Also great as a meal. Even my green-veggie-phobic children devour this dish! This recipe is moderately spicy. Change the heat of the salsa to adjust. You could also top with jalapenos or other hot peppers to add more heat. I sometimes use different greens (prepackaged salad mixes] instead of iceberg lettuce and use different cheeses (pepperjack kicks it up a few notches!].
Dumpling Soup
Category: soups-stews-and-chili
By KB COUNTRYGIRL

My mom always made this soup on washday as it was quick to make and very satisfying.  It's still a favorite today for lunch. Pepper may be added at the table.  Serve with fresh bread and butter.  This is a very hearty soup, if served as supper, it is a complete meal.

Ingredients:
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon vegetable oil
1  egg
¾ cup water, or as needed
6 medium potatoes - peeled and cubed
1 teaspoon salt
8 cups water
2 tablespoons butter or margarine
4 ounces sliced bacon, diced
1 large onion, chopped

Directions:
In a medium bowl, mix together the flour, baking powder and salt. Crack the egg into a measuring cup, and add enough water to equal 1 cup. Whisk with a fork. Gradually stir the egg-water and oil into the flour mixture with the fork until a soft dough is formed. Use your hands to mix the dough until is smooth and no longer sticky, adding more flour or water as needed. Cover the bowl, and set aside until the potatoes are ready. Place potatoes in a large pot with the salt and water, and bring to a boil. Cook for 10 to 15 minutes, until potatoes are tender. Meanwhile, melt the butter in a skillet over medium heat. Add the bacon and onion; cook and stir until onions are golden and bacon is cooked. Set aside. When the potatoes are cooked, pinch off small pieces of the dough, and drop them into the boiling potato water. Turning the dough in your hand will help keep it from sticking to your fingers. Once all of the dumplings have been added, you can stir in the bacon and onions. Ladle some of the water from the soup into the skillet, and swish it around to clean out all of the tasty bits and juices. Pour back into the soup. Turn off the soup, and let stand for a few minutes before serving.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 6 servings

Calories: 440.8
Fat: 16 g
Saturated fat: 6 g
Carbohydrates: 63.8 g
Sugars: 2.9 g
Dietary fiber: 6 g
Protein: 11.1 g
Cholesterol: 54.1 mg
Sodium: 1077.8 mg
B and L's Strawberry Smoothie
Category: breakfast-and-brunch
By Lisa and Brittany

You'll love this icy cold strawberry smoothie.

Ingredients:
8  strawberries, hulled
½ cup skim milk
½ cup plain yogurt
3 tablespoons white sugar
2 teaspoons vanilla extract
6 cubes  ice, crushed

Directions:
In a blender combine strawberries, milk, yogurt, sugar and vanilla. Toss in the ice. Blend until smooth and creamy. Pour into glasses and serve.

Prep time: 5 mins
Cook time: 1 min
Total time: 6 mins
Yields: 2 servings

Calories: 159.8
Fat: 1.1 g
Saturated fat: 0.7 g
Carbohydrates: 30.3 g
Sugars: 29 g
Dietary fiber: 1 g
Protein: 5.6 g
Cholesterol: 4.9 mg
Sodium: 71.4 mg
Breakfast Pizza from Smitten Kitchen


Ingredients:
kosher salt, bacon, parmesan cheese, mozzarella cheese, eggs, fresh ground black pepper, flat leaf parsley, chives, scallion, shallot

Directions:
Preheat the oven to 500 degrees 30 mins before you are ready to bake the pizza.
Fry the bacon in a large saute pan over medium heat until crisp. Cool on a paper-towel-lined plate; roughly chop.
Sprinkle the dough with half of the Parmesan, mozzarella and bacon. Make divots in the toppings and crack 3 eggs into the divots and season with salt and pepper.
Bake for 8 to 10 minutes, until the egg yolks are cooked and cheese is melted. Remove from oven and sprinkle parsley, chives, scallions and shallot on top. Let cool for 2 minutes, slice and serve immediately.
Vegetable Quiche Cups


Ingredients:
green bell pepper, red bell pepper, ham, mushroom, tomatoes, sharp cheddar cheese, eggs

Directions:
Preheat oven 350 degrees.
Spray muffin tins with cooking oil.
Saute first 6 ingredients.
Add shredded cheese to eggs until blended.
Place sauted veggies and ham in bottom of each tin (approx. 1/2 tsp-depending on size of tins].
Pour egg and cheese mixture over each tin almost to top.
Bake 20 - 30 minutes again depends on size of tins.
Serve hot or cold.
Cheesy Ranch Potato Bake
Category: side-dish
By JENNYBRIANNE

This is a delicious side dish with cheese, potatoes, and Ranch! What's not to love?! I am always begged to bring this wherever I go. It is a great complement to a barbeque or any potluck meal. I have experimented with using more chili powder and using seasoning salt instead of regular salt.

Ingredients:
4 pounds russet potatoes, cut into 1/4 inch cubes
2 teaspoons chili powder
1 teaspoon salt
½ teaspoon ground black pepper
6 tablespoons butter, cubed
1 (8 ounce) package shredded colby-Monterey Jack cheese blend
1 (8 ounce) bottle Ranch dressing

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish. Place the potatoes in the baking dish. Season with chili powder, salt, and pepper. Evenly distribute the butter over the potatoes. Cover dish with aluminum foil, and bake 1 hour in the preheated oven, until potatoes are tender. Remove from oven, and mix in the cheese and Ranch dressing. Continue cooking 10 minutes, or until cheese is melted and bubbly.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 25 mins
Yields: 12 servings

Calories: 331.3
Fat: 21.8 g
Saturated fat: 8.7 g
Carbohydrates: 27.5 g
Sugars: 2.2 g
Dietary fiber: 2.9 g
Protein: 7.5 g
Cholesterol: 37.6 mg
Sodium: 571.2 mg
Macaroni & Cheese Pizza


Ingredients:
milk, butter, egg

Directions:
Preheat oven to 350 degrees., Prepare macaroni & cheese as directed on box., Still in egg., Spread in cake pan, bake for 10 minutes or until set., Top with sauce and cheese, add any other desired pizza toppings., Return to oven, bake until cheese bubbles and starts to brown.
Mama's Methodist Fruit Salad


Ingredients:
cherry pie filling, bananas, strawberries

Directions:
Dump everything in a serving bowl.
Stir well to blend.
Refrigerate at least 3 hours before serving to allow flavors to blend.
To all our friends and family who have requested this recipe, YES IT IS THAT EASY!