xiaoxl/recipe_data huggingface dataset:
Lazy Daisy Cake
Category: desserts
By Marie Angel Cat

This cake whips up quickly and is nice on lazy summer days.

Ingredients:
1 cup all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
½ cup skim milk
1 tablespoon butter
1 teaspoon vanilla extract
2  eggs
1 cup white sugar
6 tablespoons softened butter
10 tablespoons brown sugar
1 cup flaked coconut
¼ cup heavy cream

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Whisk together the flour, baking powder, and salt; set aside. Grease and flour an 8-inch cake pan. Combine the milk, 1 tablespoon butter, and vanilla extract in a small saucepan. Bring to a boil over medium-high heat, then remove from the heat and set aside. Beat the eggs in a mixing bowl with a hand mixer until smooth. Slowly pour in the white sugar while beating on high speed. Stir in the flour mixture until a few large lumps of flour remain, then pour in the warm milk mixture, and continue stirring until smooth. Pour into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Stir 6 tablespoons butter, brown sugar, coconut, and cream together in a bowl until evenly mixed. Spread over the cooled cake to serve.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr 40 mins
Yields: 1 8-inch cake

Calories: 400.6
Fat: 16.8 g
Saturated fat: 11 g
Carbohydrates: 60 g
Sugars: 45.8 g
Dietary fiber: 1.3 g
Protein: 4.3 g
Cholesterol: 83.7 mg
Sodium: 385.3 mg
Caramelized Chocolate, Banana and Marshmallow Sandwiches


Ingredients:
unsalted butter, dark brown sugar, marshmallows, banana

Directions:
Mix butter and brown sugar in small bowl to blend.
Spread over 1 side of all four bread slices.
Place 2 slices, buttered side down, on plate.
Skewer 4 marshmallows each on two metal skewers.
Hold skewers over open flame and toast until marshmallows are blackened in spots, about 10 seconds.
Divide marshmallows between bread slices on plate, leaving 1 inch border.
Sprinkle chocolate chips over marshmallows, dividing equally.
Top with banana slices.
Cover with remaining bread, buttered side up, pressing slightly.
Heat large nonstick skillet over medium-high heat.
Add sandwiches; cook until brown, about 1 1/2 minutes per side.
Transfer sandwiches to work surface.
Cool 1 minute.
Cut diagonally in half and serve.
ENJOY!
Date and Olive Oil Wine Crackers


Ingredients:
all-purpose flour, pitted dates, orange zest, salt, fresh ground black pepper, baking powder, extra virgin olive oil, eggs

Directions:
Pulse 1 cup flour and the dates in the food processor until the dates are very finely copped; transwer to a large bowl.
Stir in the remaining flour, zest, salt, pepper and baking powder. Make a well in the center.
Pour oil and 2 beaten eggs into the well and stir until combined; knead briefly in the bowl until the dough comes together.
Press the dough into a log and wrap snugly in parchment paper, squeezing tightly and twisting the ends in opposite directions to form a tight 9" log; chill until firm, 2-3 hours.
Preheat the oven to 350 deg F.
Trim off the ends and cut into 24 slices.
Arrange on a large parchment paper-lined baking sheet, brush tops with 1 beaten egg and bake until golden brown, 20-25 minutes.
Cool.
These can be made up to three days ahead and stored in an airtight container.
Spicy Moroccan Yogurt Marinade or Dip


Ingredients:
plain yogurt, olive oil, cilantro leaf, cumin powder, fresh lime juice, garlic cloves, paprika, cayenne pepper, sugar, black pepper, salt

Directions:
"Mix well and pour over salmon (or tuna]. Let marinate overnight, and oven-bake or grill.  Serve over cous cous of a rice pilaf."
Carolyn's Pasta Salad


Ingredients:
tri-color spiral pasta, cucumbers, artichoke hearts, bacon bits, cheddar cheese

Directions:
cook up noodles until soft & tender, rinse & cool down til' almost cold. cut up all the remaining ingredients into small pea-size pieces. mix all ingredients into large bowl with cooled-down noodles, then serve.
(optional: I used the artichoke juice from the jar when mixing it in w/ the salad dressing].
Southwestern Bean Salad


Ingredients:
kidney beans, black beans, garbanzo beans, celery ribs, red onion, tomatoes, frozen corn, thick & chunky salsa, lime juice, chili powder, salt, ground cumin

Directions:
In a bowl, combine beans, celery, onion, tomato and corn.
In a small bowl, combine dressing ingredients; mix well.
Pour over the bean mixture; toss to coat.
Cover and chill for at least 2 hours.
Favorite Banana Blueberry Quick Bread
Category: breakfast-and-brunch
By MARBALET

This is so good and reminds me of a real moist kind of a sweet quick bread.  Everybody asks for the recipe: this bread is moist, and easy to make too.  Note: If you are using frozen blueberries, you can thaw them in the microwave for about 3 minutes.  However, you need to increase the amount of blueberries to 3/4 cup.

Ingredients:
½ cup fresh blueberries
1 ⅝ cups all-purpose flour
½ cup quick cooking oats
½ cup chopped pecans
1 teaspoon baking soda
¼ teaspoon salt
½ cup shortening
1 cup white sugar
2  eggs
1 cup mashed bananas

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan. In a medium bowl, toss blueberries in 2 tablespoons flour. Gently stir blueberries together with oats, nuts, 1 1/2 cups flour, baking soda, and salt. In a large bowl, cream shortening. Gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in mashed banana. Add blueberry mixture to creamed mixture, and stir just until moistened. Spoon batter into the prepared pan. Bake in preheated oven until a wooden toothpick comes out clean when inserted in the center of the loaf, 50 to 55 minutes. Cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack.

Prep time: 25 mins
Cook time: 50 mins
Total time: 1 hr 25 mins
Yields: 1 9x5-inch loaf

Calories: 277.8
Fat: 13.1 g
Saturated fat: 2.8 g
Carbohydrates: 37.7 g
Sugars: 19.9 g
Dietary fiber: 1.9 g
Protein: 3.9 g
Cholesterol: 31 mg
Sodium: 165.8 mg
German Advocaat Cake
Category: desserts
By Anonymous

This classic German cake takes a mere 10 minutes to mix up and features a generous amount of advocaat, a brandy-based liqueur. It's an Easter classic in Germany but it tastes great all year long.

Ingredients:
1 cup sunflower seed oil
1 tablespoon sunflower oil
1 ¼ cups white sugar
5 large eggs, at room temperature
1 cup advocaat egg liqueur
1 tablespoon advocaat egg liqueur
2 cups all-purpose flour
3 teaspoons baking powder

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a Bundt® cake pan. Beat together sunflower seed oil, white sugar, and eggs with an electric mixer until well combined. Slowly add advocaat egg liqueur while stirring. Combine flour and baking powder in a bowl and fold flour mixture into the batter with a spatula until well combined. Pour batter into the prepared cake pan. Bake in the preheated oven on the lowest rack of your oven until a tester comes out clean, about 50 minutes.

Yields: 1 cake

Calories: 416.9
Fat: 24.5 g
Saturated fat: 2.9 g
Carbohydrates: 44.6 g
Sugars: 25.2 g
Dietary fiber: 0.7 g
Protein: 5.7 g
Cholesterol: 93 mg
Sodium: 181.8 mg
Delicious Spinach Salad
Category: salad
By Anonymous

My take on baby spinach leaves, dressed with crumbly feta cheese, veggies, and a light dash of red wine vinegar, lemon juice, and olive oil.

Ingredients:
8 cups baby spinach leaves
2  carrots, sliced
¼ cup croutons, or as desired
2  green onions, sliced
¼ cup sliced black olives
¼ cup crumbled feta cheese, or more to taste
¼ cup drained and rinsed black beans, or more to taste
¼ cup toasted pine nuts
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
½  lemon, juiced
salt and ground black pepper to taste

Directions:
Mix spinach, carrots, croutons, green onions, black olives, feta cheese, black beans, and pine nuts together in a large bowl. Whisk olive oil, vinegar, lemon juice, salt, and pepper together in a small bowl. Drizzle over spinach mixture; stir to coat.

Prep time: 20 mins
Total time: 20 mins
Yields: 4 servings

Calories: 198.2
Fat: 14.5 g
Saturated fat: 3.2 g
Carbohydrates: 12.7 g
Sugars: 2.8 g
Dietary fiber: 4.3 g
Protein: 6.8 g
Cholesterol: 8.3 mg
Sodium: 326.7 mg
Spice, a Cocktail


Ingredients:
spiced rum, fresh lime juice, whole nutmeg

Directions:
In cocktail shaker filled with ice, add rum, pear juice, lime juice, and simple syrup.
Shake vigorously for about 6 seconds, then strain into 6-ounce cocktail glass.
Top with dash bitters and a few gratings nutmeg.
Pull Apart Pork Rib Roast With Apples and Onions


Ingredients:
brown sugar, salt, black pepper, garlic granules, thyme, chili powder, olive oil, apples, onions, apple cider

Directions:
Mix and combine dry ingredients.
Rub the pork rib on all sides with dry mixture, let it sit for 15 minutes.
In the meantime, heat an uncovered deep roasting pan (just a little bit bigger than the rib roast] in the oven preheated to 250°C
Rub the meat with olive oil, place in a hot pan and bake, uncovered, for about 30 minutes until a golden-brown crust forms. Remove from the oven and from the baking pan, and reduce oven temperature to 150°C.
Spread apple and onion slices on the bottom of the pan, add cider.
Place the rib roast on apples and onions, tightly cover with a lid and bake for about 2 hours. Check, once or twice that there is enough liquid to prevent apples and onions from burning.
When done, let the rib roast rest for 15 minutes, then gently pull apart with a fork (or fingers] from the bone and serve with the apple and onion sauce and mashed potatoes.
old fashioned cheesecakes


Ingredients:
butter, fresh lemon rind, sugar, eggs, flour, baking powder, milk, icing sugar

Directions:
place pastry on a flat surface.
using a 7cm biscuit cutter, cut out rounds.
place pastry rounds into patty tins.
spoon about 1/2 tsp of jam on to the pastry rounds.
cream butter, lemon rind and sugar until pale.
beat eggs in one at a time, beating well after each addition.
sift flour and baking powder into creamed mixture.
stir to combine.
add milk to give a soft dropping consistency.
spoon batter evenly among the patty tins.
bake at 190C degrees for about 20 minutes or until golden and cakes spring back when lightly touched.
transfer to a cooling rack and allow to go cold.
serve dusted with sifted icing sugar.
if wished, before baking, place thin strips of left over pastry on top of batter.
Broccoli Quiche - No Crust


Ingredients:
eggs, parmesan cheese, cheese, broccoli, onions, pepper, andouille chicken sausage, salt, pepper, cayenne

Directions:
Pre-heat oven to 350.
Chop broccoli into bite sized pieces.
Microwave broccoli with 1 teaspoon or so of water to soften slightly, about 1 to 1.5 minutes on high.
Dice onions and peppers.
Cut 1 sausage link into small cubes.
Saute onions, peppers, and sausage in frying pan with pat of butter.
Spray glass pie dish with non stick spray of your choice.
Put Broccoli on the bottom of the pie dish.
Add sauteed ingredients on top and spread out evenly.
Blend the eggs, spices and Parmesan cheese together.
Pour mixture over the vegetables and make sure it spreads evenly.
Bake for about 30 minutes or until top begins to brown.
Let rest for about 5 minutes or more before slicing and serving.
Butternut Squash Soup With Sage


Ingredients:
granny smith apples, onion, sugar, ground coriander, cayenne pepper, chicken broth, butter, fresh sage leaves

Directions:
Heat oil saucepan over medium heat.  Add squash, apples and onion and cook until almost tender.
Stir in sugar, coriander and cayenne pepper.
Cook and stir 2 minutes.
Add broth.
Bring to a boil.  Cook over low heat 10 minutes or until squash is tender.  Using a slotted spoon, place cooked squash mixture in blender or food processor.
Cover and blend until smooth, adding enough cooking liquid to reach desired consistency.
Heat butter in a small skillet.  Add sage and cook until crisp.  Remove and drain on paper towels.
Divide soup among four bowls.  Drizzle each with sage butter and garnish with fried sage leaves.
Salami, Sausage, and Mozzarella Tart


Ingredients:
sausages, mozzarella cheese, parmigiano, fresh basil, eggs, ground nutmeg

Directions:
Prepare the Crust:
Preheat oven to 425°F
Unfold crust on work surface.
Press together any cracks in dough to seal crust.
Place crust in 9-inch-diameter tart pan with removable bottom; fold in excess dough and press, forming double-thick sides that extend about 1/4 inch above rim of pan.
Pierce crust with fork.
Bake crust 5 minutes; press with back of fork if crust bubbles up.
Continue to bake until crust is golden brown, about 10 minutes. Set aside.
Prepare the Filling:
Reduce oven temperature to 400°F
Meanwhile, saute sausages in heavy medium skillet over medium-high heat until brown, breaking into small pieces with back of fork, about 6 minutes.
Using slotted spoon, transfer sausage to large bowl; cool.
Add mozzarella, salami, Parmigiano cheese, and basil.
Toss sausage mixture to blend.
Spoon sausage mixture into prepared crust.
Beat eggs, milk, and nutmeg in medium bowl to blend; season with pepper.
Pour custard over sausage mixture in crust.
Bake tart until filling is set in center and golden brown on top, about 30 minutes.
Let cool 10 minutes and serve. Makes 8 (appetizer] servings.
That's it!
Mediterranean Red Snapper
Category: trusted-brands-recipes-and-tips
By Kim's Cooking Now

A simple mixture of parsley, oregano, garlic, and lemon zest brings the flavors of the Mediterranean to fresh whole red snapper. Easy enough for a weeknight meal, yet elegant enough for company! This recipe was made in a Panasonic CIO.

Ingredients:
¼ cup chopped fresh parsley
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh oregano
1  lemon, zested and sliced
3 cloves garlic, minced
2 (1 pound) whole red snappers, cleaned and scaled
salt and ground black pepper to taste

Directions:
Mix parsley, olive oil, oregano, lemon zest, and garlic together in a small bowl. Rinse red snappers and pat dry with paper towels. Cut 3 diagonal slits across the top of each fish, cutting almost to the bone. Season the cavities with salt and pepper. Rub the parsley mixture on the inside and top of the fish, pushing the mixture into the slits. Place the fish in the center of the grill pan; season with salt and pepper. Place the grill pan in the Panasonic Countertop Induction Oven and press "Auto Cook." Select the Fish setting, 3, and 1-pound serving. Cook until an instead-read thermometer inserted into the center reads at least 130 degrees F (54 degrees C), about 20 minutes. Adjust time as needed. Serve with lemon slices.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 4 servings

Calories: 326.1
Fat: 13.3 g
Saturated fat: 2.1 g
Carbohydrates: 4.1 g
Sugars: 0.1 g
Dietary fiber: 1.5 g
Protein: 46.6 g
Cholesterol: 82.1 mg
Sodium: 141.7 mg
Pasta With Shrimp in Garlic Sauce(Fideos Con Gambas)


Ingredients:
olive oil, salt, spaghetti, garlic clove, baby shrimp, fresh lemon juice, chicken, beef broth, red chili pepper, fresh parsley

Directions:
Bring pot of water to boil with 1 tablespoon oil and salt. Add the spaghetti and stir occasionally with fork. Cook until tender, but still firm. Drain, return to pot, mix in another tablespoon oil, and keep warm.
Heat the last tablespoon of oil in skillet and add the garlic. Just as the garlic starts to turn color, add the shrimp. Stir for about 2 minutes until the shrimps turn pink. Add the lemon juice, broth, red pepper, parsley and dash of salt. Cook for one more minute. Mix in noodles and serve once noddles are hot.
Chicken Ranch Tacos


Ingredients:
lettuce, tomatoes, cheddar cheese, green onion

Directions:
Heat oven to 325 degrees.
Heat taco shells in oven as directed on package.
Meanwhile, in a medium microwavable bowl, place chicken.  Sprinkle with taco seasoning mix; toss gently to coat.  Microwave uncovered on High for 2 to 3 minutes or until hot.  Stir in 1/2 cup of the ranch dressing.
Spoon warm chicken mixture into heated taco shells.
Top with lettuce, tomato, cheese and green onion.
Drizzle with additional ranch dressing if desired.
Chavrie Crab Empanadas


Ingredients:
olive oil, Spanish onion, garlic cloves, lump crabmeat, cilantro, Italian parsley, corn, cumin, salt, fresh ground black pepper

Directions:
Filling: In a sauté pan on medium, heat olive oil and sauté onion, garlic, jalapeño, and red pepper. Set aside to chill.
In a large mixing bowl, combine the remaining ingredients. Season, to taste, with salt and pepper.
Mix sautéed vegetables with the crabmeat mixture and place in the refrigerator.
Lay thawed pie dough on a lightly floured flat surface cut 3 inch circle.
To assemble, spoon about 1/2 to 3/4 tablespoons of the filling in the center of each empanada dough rounds.
Fold over to form a half-moon pie shape and crimp the edges to seal.
Place finished empanadas in the refrigerator on sheet tray.  Fry in 3 inches of vegetable oil until golden brown or for a healthier version, bake in the oven.
Dominican Moro De Habichuelas Negras


Ingredients:
rice, water, black beans, tomato paste, green bell pepper, red onion, dried oregano, fresh garlic cloves, fresh coriander, fresh parsley, salt

Directions:
Heat oil in a large pot over medium heat and add the garlic, onions, oregano, pepper, parsley, and salt. Sautee for a minute then add the bouillon, stir until dissolved. Add the tomato paste and stir until heated.
Add the beans and stir with your base. Heat for about a minute stirring constantly. Don't let it stick or burn. Increase heat to maximum and carefully add 1 cup of the water and allow it to simmer.
When it starts to simmer, add the rice, stir and add the rest of the water. (at this point you should test for salt, it should be a bit saltier than you'd prefer because the beans and rice will absorb most of it]. Bring to a boil.
When it starts to boil reduce heat to the lowest possible and cover with a lid.
After 15 minutes remove the lid, most of the water should have been reduced. Throw in the whole spring of coriander and give everything a good stir from bottom to top. Cover again and let it cook for 10-15 more minutes.
Beef With Chilli Plum Sauce


Ingredients:
garlic cloves, soy sauce, plum sauce, rump steak

Directions:
Combine the garlic, chilli, soyu sauce and plum sauce in a microwave safe jub.
Place beef in a glass or ceramic dish and pour half the sauce mixture over beef and turn to coat and cover and refrigerate for 1 hour to marinate.
Heat oil in a frying pan over medium high heat and cook beef to your liking and then transfer to a plate, cover and set aside for 5 minutes to rest and then thinly slice.
Microwave remaining sauce on medium for 2 minutes or until heated through or alternatively you could heat in a small pot on medium heat on the stove top.
Arrange beef on a platter and serve with remaining sauce.
Spice Roasted Butternut Squash


Ingredients:
olive oil, cumin seed, crushed red pepper flakes, ground coriander, sea salt

Directions:
Preheat the oven to 200 degrees centigrade.
Peel the butternut squash, then halve it lengthways and scoop out and discard the seeds.
Cube the flesh.
Put the olive oil in a roasting tin and place in the oven.
Place the cumin, chili, coriander and salt in a pestle and mortar and crush together lightly.
Throw the spices into the hot oil, then add the butternut squash, tossing to coat the pieces in the spiced oil.
Roast for 30-35 minutes, turning from time to time until tender and golden brown.
Matthew's Healthy Tuna Melt


Ingredients:
light chunk tuna in water, low-fat swiss cheese

Directions:
"Toast the bread.  Drain the tuna and place it in a small mixing bowl.  Add the ranch dressing and mix well.  Divide the tuna mixture and place half on each piece of toast. Place a slice of baby swiss on each and place in a toaster oven or broiler face up for 3 or 4 minutes."
(Chive) Goat Cheese Mashed Potatoes


Ingredients:
baking potatoes, garlic cloves, sour cream, butter, salt, pepper, fresh chives

Directions:
Peel potatoes and cut in half crosswise.
In a large pot of boiling salted water, cover and cook potatoes and garlic until tender, 25-30 minutes.
Drain and return to pot; dry over low heat, shaking pan, about 1 minute.
Press through ricer - you could mash but it will not be as smooth or creamy.
Optional - warm goat cheese, and sour cream in the microwave on low for 2 minutes.
Mix sour cream, goat cheese, butter, salt and pepper into potatoes and stir smooth.
Add chives if using.
Put into a casserole dish or 13x9 baking dish.
If making ahead - up to 2 days - cool and refrigerate.
Cover and bake at 400F for 30 minutes, or microwave on high for 10-12 minutes.  If cold add 10 minutes to baking time in the oven.
Unbeatable Taco Meatloaf


Ingredients:
ground beef, yellow onion, green onion, green bell pepper, poblano chiles, black olives, half-and-half, Velveeta cheese, Rotel tomatoes & chilies, salsa

Directions:
Move oven rack to top insert and broil poblano 4-5 minutes on each side until skin is blistered and mostly black. Remove and place in an airtight container for 20 minutes. Gently remove blistered skin and dice poblano.
Dice onions, green pepper and jalapeño. Sautee in a bit of oil until onion is almost translucent. Allow to cool completely.
Dice black olives and green onions.
In a large bowl, combine the ground beef, 1/2 onion/jalapeño/green pepper mixture,  1/2 of the poblano, 1/2 green onions, and 1/2 cup Black olives, 1/2 cup Crushed Doritos, finely diced white bread slice,  2 tablespoons of taco sauce, whole packet of taco seasoning, 1/4 cup Half and half, and 1 egg and egg white.
Shape into 4 small meatloaves and place on baking sheet. Bake at 350 degrees until loaves reach 160 degrees.
Cut Velveeta into small cubes and add can of Rotel. Add in the remaining poblano, onions/jalepeno,and 4 tablespoons of salsa and cook over medium heat in saucepan until combined and melted stirring frequently. Serve over meatloaf. Sprinkle remaining green onions over loaves.
Chocolate-Covered Cherry Mice


Ingredients:
maraschino cherries, butter, chocolate chips

Directions:
Before starting, you may wish to take a look at the step-by-step instructions with photos. SEE LINK IN DESCRIPTION ABOVE.
Line a cookie sheet with waxed or parchment paper.
Rinse the maraschino cherries, drain thoroughly, and let dry on paper towels, turning often.
The cherries must be completely dry or the chocolate will seize and get crumbly.
Gently melt chocolate, butter, and paraffin in a double boiler until smooth, stirring often to prevent burning.
Once melted, turn off heat, but leave in the double-boiler on the burner.
Dip dry cherries in melted chocolate to completely cover up to the stem.
Place on lined cookie sheet.
Immediately press on chocolate chip, flat side to the front of the dipped cherry, to form a head.
While chocolate is still warm, wedge two sliced almonds between chocolate chip and cherry to form ears. Let cool.
Use a toothpick to dab beady red eyes on either side of the chocolate chip with the red gel icing.
Refrigerate to firmly set chocolate.
Notes:
If fresh sweet cherries are in season, by all means use them.
Paraffin is sold in the canning supplies section, usually under the brand Gulf Wax.
You can use the giant chocolate bars for the semisweet chocolate, or semisweet baking squares, or chocolate chips.
If your cherries are exceptionally large, you may wish to use chocolate kisses for the heads.
Creamed Ham With Peas


Ingredients:
butter, green onion, parsley, flour, milk, heavy cream, ham, salt, black pepper

Directions:
Heat butter in a saucepan over medium-low heat., Add the green onion and minced parsley and cook for 1 minute., Stir in the flour until smooth and bubbly. Gradually add milk and heavy cream., Stir in diced ham and cooked peas, along with salt and pepper to taste., Serve over rice, grits, toast, or biscuits.