xiaoxl/recipe_data huggingface dataset:
Strawberry Cream Cake


Ingredients:
egg, water, flour, cream cheese, powdered sugar, vanilla extract, fresh strawberries, sugar, strawberry gelatin, vanilla pudding mix, water

Directions:
To make the cake layer:  Mix together the ingredients and blend on high for 2 minutes.  Pour into a greased and floured 13"x9" pan.  Bake at 350 degrees for 20-25 minutes or until done.  Cool completely.
To make the cream layer:  Beat the whipping cream on high until soft peaks form; set aside.  Beat the cream cheese until smooth and then gradually add the powdered sugar.  Gently fold in the whipped cream until well incorporated.
Spread over the cooled cake and refrigerate.
To make the strawberry glaze:  Slice the strawberries in half or quarters.  Sprinkle the desired amount of sugar over the sliced strawberries, tossing to distribute the sugar and allowing the juices to run.  Try to keep from over-smashing the berries. Set aside.
In medium sauce pan over high heat add  strawberry gelatin, vanilla pudding mix and water; bring to a boil.  Stir constantly until thickened, about 5 minutes.
Remove from heat and let the mixture stand about 10 minutes or cool enough to the touch.
Spread or arrange the sweetened strawberries and juices over the cream layer and pour or gently spread the glazing mixture over the strawberry/cream cheese layer of the cake.
Refrigerate for 4 hours before serving.
Pudding Shots
Category: drinks
By DaniHig

If you're looking for a little something special for an adult event and are tired of the traditional gelatin shots, this one's for you!  It's quick and easy and tastes GREAT!

Ingredients:
1 cup milk
½ cup Irish cream liqueur (eg. Bailey's®)
½ cup vodka (eg. Smirnoff®)
1 (4 serving size) package instant chocolate pudding mix

Directions:
Whisk together the milk, Irish cream liqueur, vodka, and instant pudding mix in a bowl until combined. Continue whisking for 2 minutes. Spoon the pudding mixture into shot glasses or disposable 'party shot' cups. Chill until set, about 30 minutes. The shots will have the consistency of mousse.

Prep time: 15 mins
Total time: 45 mins
Yields: 15 shots

Calories: 83.9
Fat: 0.5 g
Saturated fat: 0.3 g
Carbohydrates: 11 g
Sugars: 9.2 g
Dietary fiber: 0.3 g
Protein: 0.7 g
Cholesterol: 1.3 mg
Sodium: 112.1 mg
Runeberg's muffins


Ingredients:
margarine, butter, sugar, eggs, wheat flour, baking powder, ground cardamom, water, sugar, arrack liqueur, rum, raspberry marmalade, icing sugar, water, lemon juice

Directions:
Preheat the oven to 200° C.
Grind the almonds and combine them with the bread crumbs.
Cream the butter or margarine and sugar together.
Add one egg at a time, beating the mixture well after each egg.
Combine the flour and baking powder and stir into the mixture.
Add the cardemom, bread crumbs and almonds and finally the cream.
Mix lightly but do not unnecessarily stir the mixture.
Grease a muffin mould and put a equal amount of the mixture into the hollows.
Leave room for the mixture to raise in the hollows.
Using a floured fingertip, press a hole in the middle of each muffin.
Place about half a teaspoonful of jam or marmelade on each muffin.
Bake in the middle of the oven for about 15 minutes.
Boil the water and melt the sugar in it.
Flavour with the alcohol.
Moisten the baked muffins with the liquid.
When the muffins are still hot, add another half a teaspoonful of jam in the middle.
Let the muffins cool.
Combine the icing sugar and water or lemon juice in a small bowl.
Pour the liquid icing around the jam.
Turquoise Blue


Ingredients:
Bacardi light rum, triple sec, blue curacao

Directions:
"Blend all ingredients togther, pour over ice and garnish with lime wedge."
No Crust Coconut Pie
Category: desserts
By Amanda

This pie is yummy and makes it's own crust.  It usually lasts only a day at our house when I make it.

Ingredients:
4  eggs, beaten
¼ cup butter
½ cup self-rising flour
1 teaspoon vanilla extract
1 ¾ cups white sugar
2 cups milk
7 ounces flaked coconut

Directions:
Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine eggs, butter or margarine, flour, vanilla, sugar, milk and coconut. Mix well. Pour into 10 inch deep dish pie plate. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes. Crust will form on the bottom.

Yields: 1 pie

Calories: 428.8
Fat: 16.5 g
Saturated fat: 11.7 g
Carbohydrates: 65.5 g
Sugars: 56 g
Dietary fiber: 2.7 g
Protein: 6.8 g
Cholesterol: 113.1 mg
Sodium: 270.8 mg
Vegan Marinade (Marinated Tofu)


Ingredients:
olive oil, tamari, water, garlic cloves, basil leaves, ground black pepper, firm tofu

Directions:
Stand the tofu up on end and cut down the middle, making two 1.5" slabs.  Do this with both bricks of tofu and drain for at least 20 minutes, flipping halfway through.  The longer you press the moisture out, the better the tofu will absorb the marinade.
When the tofu has most of the water drained out, lay down in a 8x13 baking dish.
Mix the ingredients for the marinade in a 2 cup (or more] measuring cup.  Stir together well and pour over the tofu.  Cover and set in the fridge for at least 1 hour, but for best results, marinade overnight, flipping at least once.
Remove the tofu and press out the marinade with your hands as best you can.
Here is where you can choose what to do with the tofu.  It can be eaten cold, as is, on a sandwich.  Baked on a greased cooking sheet at 400F until browned, then eaten as a "cutlet", chopped and tossed into a salad, or eaten as a hot sandwich.  Same with frying it in a pan.  Frying can give you a nice crust without drying out or firming up as much as when you bake it.  Play with the options, food should be fun.
Cinnamon Cappuccino - Weight Watchers


Ingredients:
skim milk, vanilla extract, cinnamon, very strong coffee, cinnamon stick

Directions:
In a medium nonstick pan, bring the milk, vanilla and cinnamon just to a boil.
Remove from the heat and whisk until frothy, about 1 minute.
In a large mug, combine the coffee and the milk mixture.
Sprinkle with the cocoa and garnish with the cinnamon stick; serve.
2 pts. Each.
Dad's Basic Moist Pork Roast
Category: main-dish
By CHEFSINGLEDAD

This is the best and most basic way to ensure a juicy, perfectly-cooked pork roast every time. This recipe really requires a good thermometer -- either a $10 instant-read type or, even better, the type that pierces the meat and stays in place while connected to an outside-the-oven monitor. If you can swing that, then try your favorite marinade or rub on this recipe. Use your imagination on the rubs and marinades, but ensure you bring your roast directly from the fridge to the roasting pan -- Dad's recipe works best that way.

Ingredients:
2 tablespoons olive oil
1 teaspoon kosher salt
1 tablespoon ground black pepper
1 (3 pound) boneless top loin pork roast

Directions:
Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats. Preheat an oven to 475 degrees F (245 degrees C). Place a roasting rack in a large roasting pan; arrange pork on the roasting rack. Roast in preheated oven until pork with browned, about 30 minutes. Remove pork from oven and reduce oven heat to 325 degrees F (165 degrees C). Allow pork to rest uncovered at room temperature for 30 minutes. An instant-read thermometer inserted into the center should read between 115 degrees F (46 degrees C) and 140 degrees F (60 degrees C). Return to oven and continue to cook until pork is slightly pink in the center, 15 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.

Prep time: 10 mins
Cook time: 45 mins
Total time: 1 hr 40 mins
Yields: 6 servings

Calories: 214.6
Fat: 10.8 g
Saturated fat: 2.5 g
Carbohydrates: 0.7 g
Dietary fiber: 0.3 g
Protein: 27.2 g
Cholesterol: 78.6 mg
Sodium: 367.3 mg
Mrs. Fields Coconut Mud Bars


Ingredients:
all-purpose flour, baking powder, salt, dark brown sugar, unsalted butter, heavy cream, unsalted butter, granulated sugar, vanilla extract, eggs, flaked coconut, pecans

Directions:
Preheat oven to 350°F.
Lightly butter a 9x13-inch baking pan.
To make the bottom layer, stir together 1 1/3 cups flour, 1/2 tsp baking powder, pinch salt and the brown sugar.
Use a pastry blender to add the 1/2 cup of butter (in small pieces], until the mixture is crumbly and coarse.
Press into the bottom of the baking pan.
Bake at 350°F for 10 minutes, then place pan on rack to cool.
Leave oven on.
Next prepare the chocolate ganache.
After the chopped chocolate is placed in a medium bowl, bring the cream to a simmer in a small saucepan.
Pour the cream over the ganache, and wait 5 minutes before stirring.
The ganache will be smooth when ready to refrigerate and set (15 minutes in the refrigerator].
To prepare the topping, cream the remaining butter in a bowl.
Add the granulated sugar, and extracts.
Beat until blended, then beat in the eggs; then stir in coconut and nuts.
Drop the topping by spoonfuls evenly over the ganache and spread with a spatula or a knife.
Bake at 350°F for 25-30 minutes, until golden brown.
Set pan on rack to cool before cutting into bars.
Polish Easter Butter Lamb


Ingredients:
salted butter, cloves

Directions:
Try to get one solid block of butter. If you'll look closely at this one, I had 2 half pounders, and had to let them get real soft so I could put it together. I then trimmed a little off the top of where the body would be and added that piece to the end to make it a little longer. I've also started the process directly on the plate I'm going to serve on. That's because it would be impossible to slide off the finished product to a different plate.
This shows how much butter was taken off, as well as how the base (sheared] lamb looks.
A better picture of the lamb prior to putting any wool on him. One thing about the neck. Over the years there have been many funny disagreements about my Mother's lamb telling her that it looked like a dog instead of a lamb. I finally figured it out, by accident, that if you make the neck too tall, it looks more like a dog than a lamb. Be sure to make a very short neck, so it'll look like a lamb.
To make the fur, work with the butter you've shaved off the block. Be careful of the temperature. It should be quite cold and a little hard. While you're working with it, you will probably have to put it in the freezer for a couple of minutes every once in a while. If this butter gets too warm, it will come through the mesh and not be separated. For 2005, I probably placed it back in the freezer 5 - 6 times, for the length of time it took me to take the fur off the strainer.
Pushing the butter through the strainer.
A picture of when the butter was too soft. If you look closely, you can see where the butter is a little shiny and smooth where it was too soft (warm].
The first of the fur around the neck. This illustrates how thick the fur should be.
Taking the fur off the strainer with a thin, pointed knife.
On the larger areas you can slide the fur off with your finger. However, if you're working around the neck of the base, you might want to slide it off with another knife.
Last, but not least, place the cloves for the eyes, nose, and one rear hoof.
Pastry Cream
Category: world-cuisine
By CHRISTINIBEANIE

This is a classic pastry cream often used in bakeries and restaurants. It can be used as a filling for cakes, pies or pastries. To make a lighter filling, fold in plain whipped cream.

Ingredients:
2 cups milk
¼ cup white sugar
2  egg yolks
1  egg
¼ cup cornstarch
⅓ cup white sugar
2 tablespoons butter
1 teaspoon vanilla extract

Directions:
In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat. In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom. When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 2 1/2 cups

Calories: 151.3
Fat: 5.8 g
Saturated fat: 3.2 g
Carbohydrates: 21.4 g
Sugars: 17.6 g
Protein: 3.5 g
Cholesterol: 87 mg
Sodium: 56.6 mg
Summer Tuna & Pasta Salad


Ingredients:
green bell pepper, yellow bell pepper, celery, red onions, cheddar cheese, frozen baby peas, water chestnut, bacon, light chunk tuna in water, tri-color spiral pasta, milk

Directions:
Put all prepared ingredients into a very large bowl and mix well.  Then pour dressing over salad and mix to coat the ingredients well.  Refrigerate overnight before serving.  Serve cold.
Note:  For a different flavor change, try:  about 1 cup Italian dressing, or  1 cup of Ranch dressing.
Gingery Peanut Butter Sauce


Ingredients:
peanut butter, hot water, maple syrup, rice vinegar, soy sauce, ginger

Directions:
"Stir all ingredients together until well combined. Add more fresh-pressed ginger if desired."
Yogurt Chicken
Category: meat-and-poultry
By Anonymous

Very tasty yogurt-dipped, breaded chicken breasts. The yogurt makes the chicken VERY moist and the coating nice and crunchy!

Ingredients:
4  skinless, boneless chicken breasts
1 (6 ounce) container plain low-fat yogurt
1  lemon, juiced
1 cup dried bread crumbs, seasoned
½ teaspoon garlic powder
salt to taste
¼ cup butter
1 tablespoon chopped fresh parsley

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place yogurt in a small bowl and stir until creamy smooth. Add lemon and stir together. (Note: If you do not stir the yogurt first, the lemon juice will make the yogurt curdle.) In a separate shallow dish or bowl combine the bread crumbs, garlic powder and salt to taste; mix together. In a 9x13 inch baking dish place 1 scant pat of butter or margarine for each chicken breast. Rinse chicken breasts and pat dry. Dip each breast in the lemon/yogurt mixture, then in the bread crumb mixture (coating completely but not heavily). Place coated chicken in the baking dish and top each breast with a full pat of butter or margarine. Sprinkle with chopped parsley and bake in the preheated oven for 1 hour. Let cool for 5 to 10 minutes before serving.

Yields: 4 to 6 servings

Calories: 303.8
Fat: 12.3 g
Saturated fat: 6.8 g
Carbohydrates: 21.4 g
Sugars: 3.8 g
Dietary fiber: 2.2 g
Protein: 27.4 g
Cholesterol: 81.4 mg
Sodium: 573.6 mg
Slow Cooker Eye of Round Roast With Vegetables
Category: main-dish
By BramptonMommyof2

This recipe I made up because I could not find one for this cut of meat and for the slow cooker. So I decided to experiment. Turned out great and the family loved it.

Ingredients:
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon ground black pepper
1 (3.5 pound) eye of round roast
6  Yukon Gold potatoes, peeled and quartered
2  carrots, cut into 2-inch pieces
2 stalks celery, diced
2  sweet onions, diced
1 cup beef broth
½ cup Marsala wine
1 (1.2 ounce) package dry beef gravy mix
1 tablespoon all-purpose flour

Directions:
Mix paprika, oregano, garlic powder, onion powder, salt, and black pepper together in a bowl; rub evenly over roast. Arrange potatoes, carrots, celery, and onions in the bottom of a slow cooker. Place roast atop vegetables. Whisk beef broth, Marsala wine, and gravy mix together in a bowl; pour over roast and vegetables. Cook on Low until meat is fully cooked and vegetables are tender, about 8 hours (or on High for 5 hours). Strain sauce into a bowl and whisk with flour until thickened. Serve on the side of roast and vegetables.

Prep time: 15 mins
Cook time: 8 hrs
Total time: 8 hrs 15 mins
Yields: 10 servings

Calories: 414.7
Fat: 7.1 g
Saturated fat: 2.5 g
Carbohydrates: 31.9 g
Sugars: 4.2 g
Dietary fiber: 4.1 g
Protein: 50.4 g
Cholesterol: 87.7 mg
Sodium: 599.1 mg
Divine Chocolate Coated Coconut Truffles


Ingredients:
butter, sweetened coconut, sweetened condensed milk, vanilla extract, powdered sugar

Directions:
Pour bag of sweetened coconut into food processor. Pulse until turn into fine crumbs.
Add soften butter. Pulse until combined.
Add sweetened condensed milk and almond or vanilla extract. Pulse until sticky dough is formed.
Slowly add powdered sugar until dough forms a ball.
Chill dough until it is easy to roll (about 1 hour in freezer].
Use melon baller or small cookie scoop to form dough into balls return to freezer and freeze balls overnight.
Melt chocolate almond bark. Dip truffles. Place on wax paper to cool.
NOTE: these will keep in the freezer for six months and are wonderful gifts for the holidays or special occasions.
Fried Zucchini Chips


Ingredients:
zucchini, eggs, panko breadcrumbs, parmesan cheese, fresh ground pepper, salt

Directions:
Cut zucchini into 1/4 inch thick slices; set aside.
Combine egg substitute and Italian dressing in a small bowl, stir well.
Combine bread crumbs,.
Parmesan cheese and pepper in a small bowl; stir well.
Dip zucchini in egg mixture, dredge in bread crumb mixture.
Heat oil, then fry zucchini till golden brown, turning once.
Place fried zucchini on paper towel to drain and sprinkle with salt and pepper to taste.
Serve immediately.
Sonoma Tortellini Minestrone


Ingredients:
sun-dried tomatoes, boiling water, lean ground beef, parmesan cheese, salt, pepper, egg, olive oil, onion, garlic clove, carrot, fresh basil, beef broth, zucchini

Directions:
Slice dried tomatoes into 1/4-inch wide strips; place in small bowl.
Add the boiling water; set aside.
In large bowl, combine ground beef, sausage, bread crumbs, 1 tablespoon Parmesan cheese, salt, pepper, and egg with hands, mix well.
Shape mixture into 3/4 inch meatballs.
In 6 quart Dutch oven, heat the oil over medium heat.
Add meatballs; brown on all sides.
Remove to bowl.
To drippings in pan, add onion and garlic; saute until golden.
Spoon off fat from pan.
Return meatballs to pan; add tomatoes and their liquid, carrot, Italian seasoning, basil, beef broth and tortellini.
Heat to boiling over medium-high heat.
Reduce heat to medium; cover; simmer 15 minutes.
Add zucchini; cover and cook 5 minutes or until zucchini is crisp-tender and tortellini is al dente or softer, if desired.
Pass additional Parmesan cheese.
Vegemite Pull Aparts


Ingredients:
self-raising flour, butter, milk, vegemite, milk

Directions:
Preheat your oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Sift the flour into a bowl. Using fingertips, rub butter into flour until mixture resembles breadcrumbs. Make a well in the centre. Add the milk. Using a flat-bladed knife, stir until mixture forms a soft dough, adding more milk if necessary. Turn out onto a lightly floured surface. Knead gently until smooth (make sure you don't over-knead].
Roll dough out to a 30cm x 20cm rectangle. Spread the Vegemite over the dough, leaving a 1cm strip along 1 long side. Sprinkle with the cheese over the Vegemite. Roll up firmly. Transfer to prepared tray, seam-side down.
Using scissors, cut into top of dough at 3cm intervals without cutting all the way through. Pull slices to the left and right. Brush with milk. Bake for 20 to 25 minutes or until golden.
Serve warm or cold.
Creamy Tomato Soup


Ingredients:
olive oil, garlic cloves, leeks, diced tomatoes, dried oregano, fresh basil, evaporated milk

Directions:
Heat oil in large saucepan over medium heat.  Add leeks and garlic, cook until soft, about 2 minutes.  Add oregano, cook 1 minute.  Add tomatoes and bring to a simmer; partially cover pan and simmer 5 minutes.
Puree soup in pan using immersion blender, or (working in batches] transfer tomato mixture to a blender and puree until smooth - be careful not to splatter hot liquid.  Return puree'd tomato mixture to pan.
Set pan over low heat and add milk.  Simmer 1 minute to heat through.  Remove pan from heat and stir in basil.  Season to taste with salt and pepper.
Peruvian Chicken Soup (Aguadito de Pollo)
Category: soups-stews-and-chili
By Jose Mendoza

Traditional Peruvian Chicken Soup (Aguadito de Pollo) is a light version of the Peruvian Chicken Chowder (Chupe de Pollo).

Ingredients:
4  skinless, boneless chicken breast halves - cut in half
salt and pepper to taste
½ cup olive oil
1 medium onion, chopped
1 teaspoon minced garlic
1 tablespoon seeded, minced serrano chile
½ cup chopped cilantro
1 cup green peas
1 cup corn
½  red bell pepper, chopped
10 cups chicken broth
4  Yukon Gold potatoes, cut in half
1 cup uncooked white rice

Directions:
Season the chicken with salt and pepper.  Heat the olive oil in a large, heavy pot over medium-high heat.  Stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute.  Add the chicken, and continue to cook for 5 minutes. Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute.  Pour in the chicken broth, potatoes, and rice.  Bring to a boil, then reduce heat to medium-low, and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes.

Prep time: 40 mins
Cook time: 50 mins
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 391
Fat: 14.8 g
Saturated fat: 2.2 g
Carbohydrates: 45.4 g
Sugars: 3.4 g
Dietary fiber: 4.5 g
Protein: 19.4 g
Cholesterol: 34.2 mg
Sodium: 217.9 mg
Cedar Plank Salmon With Ginger Sauce


Ingredients:
salmon fillets, dry sherry, soy sauce, fresh ginger, butter, fresh ground pepper, lemon slice

Directions:
In a shallow glass dish, combine the sherry, soy sauce, sesame oil, butter and ginger.
Place the fish in the marinade for 30 minutes.
Soak the cedar plank in water for 20-45 minutes
Preheat the grill at a medium-low setting (300 degrees].
After removing the plank from the liquid, pat dry and coat with olive oil on both sides.
Place the plank on the grill with the salmon and shut the lid.
Leave for 15-20 mins (note: when using whole salmon, the cooking time will increase to approximately 45-50 mins].
Check salmon on the thickest part of the fillet to ensure even cooking. The salmon should have an opaque colour and be flaky to the touch with a fork.
Once done, serve with lemon or lime for squeezing over the fish.
Belgian Waffle Cookies


Ingredients:
butter, margarine, sugar, vanilla, salt, eggs, flour

Directions:
Preheat waffle maker.
Place butter and sugar in a large mixing bowl.
Cream together on med-low.
Add vanilla and salt, increase speed to medium.
Add eggs and mix until smooth.
Decrease speed to low, add flour and mix well.
Divide batter into 4 3/4 cup portions.
Using one portion, drop batter on each corner of the grids.
Close waffle maker and bake until steam no longer escapes (about 3-5 min].
Carefully remove waffle from maker and allow to cool.
Serve plain or with your favorite fruit filling and whipped cream.
Stuffed Cabbage Roll Soup


Ingredients:
cabbage, ground beef, bell peppers, garlic, onion, brown sugar, tomato paste, water, salt, black pepper, onion powder, grape tomatoes, soy sauce, Worcestershire sauce, butter

Directions:
cut tomatoes in half, chop onion, chop cabbage, chop bell peppers.
brown lean beef about 3/4 done, drain most of fat. Add beef back to dutch oven or large  pot. Add garlic/onion powder, soy sauce and Worcestershire cook until mostly evaporated. then remove beef and set aside with any juice/fat.
add butter, chopped garlic, onion saute until translucent
turn up to high, add bell peppers and cook stirring often allowing for a bit of char on peppers. turn down to medium.
add tomatoes, salt and pepper then cook covered for 10 minutes then mash up tomatoes if you want.
add beef base and tomato paste to water and whisk then add to pot.
add cabbage and brown sugar then cook for at least 30 minutes stirring once in a while.
serve with shredded cheese, crackers, sriracha if you want.