xiaoxl/recipe_data huggingface dataset:
Velvet Mashed Potato Chocolate Cake


Ingredients:
potatoes, all-purpose flour, ground ginger, baking powder, baking soda, salt, ground cinnamon, butter, granulated sugar, eggs, vanilla extract, buttermilk, raisins, pecans, butter, ground cinnamon, salt, powdered sugar, lemon juice, milk

Directions:
Peel the potatoes, cover with water, and boil until tender.about 25 minutes.
Mash thoroughly, do not add milk or seasonings.
Measure out 1 cup, cover to keep warm, set aside.
Preheat the oven to 300°F.
Sift together the flour, ginger, baking powder, baking soda, salt, cinnamon, cocoa.
In a large mixer bowl, cream the butter and granulated sugar for 3 minutes.
Add the egg yolks and beat 1 minute longer.
Stir the vanilla into the buttermilk, then add the flour mixture to the creamed mixture alternating with the buttermilk, beginning and ending with the flour mixture.
With the beater running, add the 1 cup of potatoes, raisins, and nuts, combine lightly, not over beating.
Beat the egg whites until stiff peaks form, and by hand fold into the cake batter just until blended.
Pour the batter into a greased and floured 10-inch tube pan and bake for 1 1/2 hours, or until the cake springs back when touched lightly with your finger.
Cool completely in pan on wire rack while you prepare the frosting.
To prepare the FROSTING:
In a large mixer bowl, cream the butter, orange rind, cinnamon, salt, and cocoa.
Add the confectioners' sugar alternately with the lemon juice and milk until the  mixture is creamy and smooth, beating well after each addition.
Remove the cooled cake from the pan and spread the frosting on the top and sides of the cake.
Cover tightly until ready to serve.
NOTE** If the weather is hot, refrigerate the cake so that the frosting will not become overly soft.  Bring to room temperature before serving.
Chocolate Chip Angel Cookies


Ingredients:
butter, shortening, sugar, brown sugar, egg, vanilla, flour, baking soda, cream of tartar, salt, pecans, sugar

Directions:
In a large mixing bowl cream butter and shortening., Gradually add sugars, beating well., Add egg and vanilla, beat well., Combine dry ingredients., Add to creamed mixture,beat well., Stir in chips and pecans., Shape dough into 1-inch balls and roll in sugar., Place 2-inches apart on greased baking sheet., Bake 350° for 12 minutes., Cool on wire racks.
Juicy Turkey Breakfast Sausage


Ingredients:
ground turkey, onion, sage, thyme, marjoram, celery seed, black pepper, cayenne pepper, garlic powder, chicken broth, salt, olive oil

Directions:
Crumble ground turkey into a large mixing bowl.
Tear bread into large pieces and place in food processor.  Add onions and all seasonings.  Pulse until everything is in uniform crumbs.  Add chicken broth and pulse until combined.  The amount of broth will depend on the dryness of your bread - it should have the consistency of oatmeal.  (And yes, it looks pretty disgusting].
Add bread mixture to the turkey in the bowl and combine thoroughly (I use my hands for this].  Cover and refrigerate overnight to let flavors blend.
Heat olive oil in skillet.  Shape sausage into 16 patties and fry until cooked through.
Fire and Ice Salsa


Ingredients:
onion, cantaloupe, honeydew melon, fresh cilantro, lime juice

Directions:
In a small pan sauté the onion in oil until soft. Lay aside and let cool., Combine all the other ingredients and stir in the onions., Refrigerate for a couple of hours to let the flavors blend together.
Florida Salad


Ingredients:
green olives, onion, grape tomatoes, parmesan cheese, blue cheese

Directions:
place salad greens in lrg bowl.
toss with onions,olives,tomatos,vinegrette<U+0098>O and parmagian cheese.
(you want to add enough parmagian cheese to be able to see it] serve with crumbled blue cheese on side for guests to add as light or heavy as they like this is best if made immediately before serving.
enjoy!
Quinoa-Apple Salad


Ingredients:
quinoa, apple cider vinegar, ground allspice, ground black pepper, garlic, Red Delicious apple, carrot, red onion, mint, salt, butter lettuce leaf

Directions:
Pour the quinoa into a fine strainer and rinse it well under cold water.
In a 2 quart saucepan combine the quinoa and 2 cups of water.
Bring to a boil over high heat, reduce heat to low and cover, simmering for 15 minutes.
Remove from heat.
In a wide shallow bowl combine vinegar, apple juice concentrate, allspice, pepper and garlic.
Add the quinoa and stir occasionally until cooled, around 10 minutes.
Core the apple and chop it into 1/4 inch cubes.
Mix the apple, carrot, onion and mint with the quinoa mixture.
Line a serving platter with the lettuce and mount the quinoa salad on top.
Breaded Pan-Fried Salmon
Category: main-dish
By ShareWithMe

I love this recipe, it is absolutely delici-oso! These breaded pan-fried salmon fillets are best served with steamed rice and spring mix salad, or broccoli florets and mashed potatoes, or on a toasted roll for a sandwich.

Ingredients:
⅓ cup vegetable oil for frying
1 ½ cups cornmeal
½ cup all-purpose flour
1 tablespoon seasoned salt
½ tablespoon lemon pepper
1 tablespoon kosher salt
½ teaspoon ground white pepper
3  eggs
6  salmon fillets, or to taste

Directions:
Heat oil to 350 degrees F (175 degrees C) in a cast iron skillet over medium heat. Whisk cornmeal, flour, seasoned salt, lemon pepper, kosher salt, and white pepper together in a medium bowl. Crack eggs into a separate bowl; beat about 10 seconds. Dip salmon fillet into the eggs and coat completely. Dredge salmon in the cornmeal mixture to cover completely. Shake off excess. Lower salmon carefully into the hot oil in batches of 2 or 3. Fry, flipping halfway, until a golden brown crust forms, 8 to 10 minutes. Transfer to a plate lined with 3 to 4 sheets of paper towels to drain. Repeat with remaining salmon.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 fillets

Calories: 379.8
Fat: 11.2 g
Saturated fat: 2.4 g
Carbohydrates: 36.2 g
Sugars: 0.8 g
Dietary fiber: 1.8 g
Protein: 31.3 g
Cholesterol: 144.1 mg
Sodium: 1619.4 mg
Jam-Filled Thumbprint Cookies


Ingredients:
butter, sugar, salt, vanilla, milk, cornstarch, all-purpose flour

Directions:
Preheat oven to 375°F Line a baking sheet with parchment paper.
Cream together butter, sugar and salt. Beat in vanilla, milk and cornstarch.
Stir in flour until just combined.
Roll into 1 inch balls. Place on baking sheet and make a shallow indentation with your thumb. Fill indentation with a bit of jam.
Bake tarts for 12-13 minutes, until cookies just start to brown.
Cool on a wire rack.
Magic Cake
Category: desserts
By Kerry F. Bush

White cake with a custard-like middle.

Ingredients:
4  eggs at room temperature, separated
¾ cup white sugar
½ cup butter, melted
1 teaspoon vanilla extract
¾ cup all-purpose flour
2 cups lukewarm milk
2 tablespoons confectioners' sugar, or to taste

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking dish. Beat egg whites in a large bowl with an electric mixer until stiff. Combine egg yolks and white sugar in another large bowl; beat with an electric mixer until light and fluffy, about 2 minutes. Add butter and vanilla extract; beat until smooth, about 2 minutes. Fold in flour. Beat in milk slowly. Fold egg whites gently into the batter. Pour batter into the prepared baking dish. Bake in the preheated oven until top is golden, 45 to 70 minutes. Let cool, about 30 minutes. Dust top with confectioners' sugar.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 292
Fat: 15.3 g
Saturated fat: 8.8 g
Carbohydrates: 32.7 g
Sugars: 23.7 g
Dietary fiber: 0.3 g
Protein: 6.5 g
Cholesterol: 128.4 mg
Sodium: 142 mg
A Little Piece of Heaven on a Plate


Ingredients:
Grand Marnier, French vanilla ice cream, pecan pieces

Directions:
On a cookie sheet put 2 tbsp mounds of cookie dough- 1 mound per serving.
Begin baking cookies according to directions on package or recipe.
In a saucepan combine 1oz Grand Marnier for every 1/4 cup of caramel sauce.
Simmer on low.
Stir constantly.
When the cookies have only 2 to 3 minutes remaining to bake, put the pecans in the oven to toast.*I always just use the same baking sheet.
When cookies have finished baking assemble the dessert in the following manner: Place one cookie on one dessert plate.
Put one scoop of ice cream on top of the cookie.
Spoon caramel/ Grand Marnier mixture over the ice cream.
Sprinkle pecans over entire dessert.
Repeat for each serving.
Cran Bran Muffins
Category: bread
By LauraF

I love how filling bran muffins are, but sometimes find they're lacking in flavor. That's not the case with these ones, made with fresh cranberries and orange zest. They're the perfect fall breakfast treat!

Ingredients:
1 ¼ cups wheat bran
⅓ cup dark brown sugar
¾ cup whole milk
⅔ cup grapeseed oil
2 large eggs
1 tablespoon molasses
1  orange, zested
1 ¾ cups all-purpose flour
½ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
1 ½ cups fresh cranberries

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners. Combine bran and brown sugar in a large bowl. Pour milk into a microwave-safe glass measuring cup. Heat until almost boiling, about 1 minute. Pour over the bran mixture. Beat with an electric mixer until combined. Let stand until milk is mostly absorbed, about 5 minutes. Beat oil, eggs, molasses, and orange zest into the bran mixture. Combine flour, sugar, baking powder, salt, and cinnamon in a small bowl. Mix into the batter until just combined. Sprinkle cranberries on top; fold in with a spatula. Divide batter among the prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

Prep time: 15 mins
Cook time: 21 mins
Total time: 41 mins
Yields: 12 muffins

Calories: 274.4
Fat: 13.9 g
Saturated fat: 1.8 g
Carbohydrates: 36 g
Sugars: 16.5 g
Dietary fiber: 3.7 g
Protein: 4.4 g
Cholesterol: 32.5 mg
Sodium: 199 mg
Lemon Herby Baby Potatoes


Ingredients:
baby potatoes, olive oil, garlic, caster sugar, fresh parsley, fresh rosemary, salt

Directions:
Boil the potatoes in water for 10 minutes ONLY., Drain and remove them from the pot., Heat the oil in the same pot and add the rest of the ingredients., Cook for 5 minutes., Put the potatoes back in the pot and mix well to coat them with the sauce.
Wow This is the Best BLT Dip I Have Ever Had


Ingredients:
cream cheese, sour cream, yogurt, mayonnaise, bacon bits, green onions, tomatoes, cheddar cheese

Directions:
Combine cream cheese, sour cream, yogurt, and mayo., Mix well., Stir in bacon, onion, cheese and tomato., Serve with crackers or pita chips.
Shredded Apple Carrot Salad
Category: salad
By Alli Shircliff

This shredded carrot and apple salad is a delightful addition to your summer lunch.

Ingredients:
2 tablespoons sesame seeds
2 cups shredded carrots
1  Granny Smith apple, cored and shredded
½ cup chopped fresh parsley
¼ cup lemon juice
2 tablespoons apple cider vinegar
1 tablespoon white sugar  (Optional)
1 clove garlic, minced
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons safflower oil

Directions:
Heat a skillet over medium heat; pour sesame seeds into the hot skillet. Cook, stirring often, until sesame seeds are lightly browned and fragrant, 3 to 5 minutes. Remove from heat. Mix carrots, apple, toasted sesame seeds, and parsley together in a bowl. Whisk lemon juice, vinegar, sugar, garlic, salt, and pepper together in a separate bowl; slowly drizzle safflower oil into lemon juice mixture while continuing to whisk. Pour dressing over carrot mixture; toss to coat.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 6 servings

Calories: 97.1
Fat: 6.2 g
Saturated fat: 0.5 g
Carbohydrates: 10.7 g
Sugars: 6.5 g
Dietary fiber: 2.1 g
Protein: 1.2 g
Sodium: 416.8 mg
Carrot Cake Pancakes With Sweetened Yogurt


Ingredients:
carrots, buttermilk, vanilla bean, orange, zest of, eggs, all-purpose flour, baking powder, baking soda, ground cinnamon, fine salt, sugar, walnuts, unsalted butter, honey, orange, zest of, fine sea salt, walnut pieces, chocolate chips

Directions:
Make the Pancakes: Put the carrots in a large pot and cover with cold water. Bring to a boil over medium-high heat. Simmer until the carrots are tender, about 10 minutes. Drain. Put the cooked carrots and buttermilk in a food processor or blender and purée until smooth. Add the vanilla bean, orange zest, eggs, and sugar; puree to fully incorporate.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Pour the wet carrot mixture into the dry flour mixture. Whisk until a smooth batter is formed. The batter may be covered and refrigerated for 1 hour or up to 4.
Make the Topping: In a small bowl, combine the yogurt, honey, orange zest, and a pinch of salt. Cover and set aside in the refrigerator for 30 minutes or up to overnight so the flavors can come together. If desired, transfer the yogurt mixture to a couple of plastic squeeze bottles and add a few drops of food coloring to festively decorate the pancakes.
Heat a griddle or nonstick skillet over medium heat and coat with nonstick cooking spray or butter. Working in batches, ladle the batter onto the pan to form pancakes. Cook until bubbles appear on the surface and undersides are golden brown, about 2 minutes.
Reduce the heat to medium-low and flip with a silicon spatula. Cook about 1 minute more on the second side, taking care not to burn the nuts.
Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, until it’s used up.
Serve the pancakes decorated with the colored yogurt.
Country Style Green Beans


Ingredients:
frozen green beans, green beans, bacon, onion, apple cider vinegar, white sugar

Directions:
In a cast iron skillet, brown bacon and onions until bacon is crispy.
Remove bacon and onions with a slotted spoon and drain on paper towels.  Reserve 1/4 cup of pan drippings.
In a small bowl, mix together vinegar and sugar; add to skillet.
Bring to a boil, then add green beans.
Reduce heat and simmer 5 minutes.
Return bacon and onion mixture to the pan and heat through, about another 5 minutes, stirring occasionally.
Bruschetta Pizza


Ingredients:
bocconcini, swiss cheese, mozzarella cheese, cherry tomatoes, mushrooms, onion, basil, dried chives, olive oil, fresh ground black pepper

Directions:
Preheat oven to 350 degrees F.
Spread the pizza sauce on the pizza.  It seems like it's not a lot of sauce, but the juice from the tomatoes adds to the sauce later.
In a separate bowl, mix the chopped tomatoes with the basil, chives, onion, pepper and olive oil.  (When I first made this, I actually used 7 cherry tomatoes and one small-medium sized yellow tomato, keep all the juice and seeds from when you cut it].
Arrange the mushrooms on the pizza, followed by the halved bocconcini cheese, then the bacon, and the tomato mixture.  Top it off with the crumbled feta, then the swiss then the mozzarella cheeses.
Bake for about 10 mins until just melted, then switch the oven to broil until the cheese is beginning to brown.  Shut the oven off and leave the pizza to sit for about 2 more minutes in the oven before you remove it.  Slice it up and enjoy!
My husband wants it with green or hot peppers next time, but I don't like them myself.
Blueberry-Turkey Burgers


Ingredients:
blueberries, Dijon mustard, Worcestershire sauce, garlic cloves, salt, egg substitute, fresh ground pepper, ground turkey

Directions:
Place bread in a food processor and pulse into fine crumbs.
Transfer to a large bowl. (No need to wash the workbowl.].
Add blueberries, vinegar, mustard, Worcestershire, garlic, salt and pepper to the food processor; process until pureed. Scrape into the bowl with the breadcrumbs. Add ground turkey and egg and mix well with a potato masher or hands.
Divide the mixture into 5 or 6 equal portions; form into 1/2-inch-thick patties, about 4 inches in diameter.
Meanwhile, preheat broiler or heat an indoor or outdoor grill to medium-high. If using the broiler, coat a broiler pan with cooking spray. If using a grill, oil the grill rack by rubbing it with an oil-soaked paper towel.
Cook patties until browned and no longer pink in the center, 4 to 5 minutes per side.
An instant-read thermometer inserted in the center should register 160°F
Serve immediately, with or without rolls and toppings.
Caramel Hickory Chicken With Crunchy Asian Slaw


Ingredients:
boneless skinless chicken breasts, kosher salt, pepper, canola oil, rice vinegar, red pepper flakes, green onion

Directions:
Caramel Hickory Chicken:
Season chicken with salt and pepper; drizzle with oil (wash hands]. Preheat grill pan (or grill] on medium-high 2-3 minutes. Add chicken to grill pan; cook 3-4 minutes on each side or until browned.
Reduce heat to medium and cover (with lid or loosely with foil]; cook 4-5 more minutes on each side or until chicken is 165°F Whisk remaining ingredients until smooth.
Brush sauce over chicken; cook 1 minute on each side to glaze chicken. Remove chicken from grill pan and brush with additional sauce. Slice chicken and serve with remaining sauce (on side for dipping].
Nutritional Information: CALORIES (per 1/4 recipe] 340kcal; FAT 4.5g; CHOL 110mg; SODIUM 590mg; CARB 32g; FIBER 0g; PROTEIN 41g; VIT A 2%; VIT C 0%; CALC 2%; IRON 8%.
Crunchy Asian Slaw:
Whisk in salad bowl: dressing (from salad kit] and yogurt until blended. Add remaining salad kit ingredients and onions.
Crush noodles in package using fingertips; add to salad mixture (omitting seasoning packet] and toss to coat. Cover and chill 10 minutes for flavors to blend. Serve.
Nutritional Information: CALORIES (per 1/4 recipe] 160kcal; FAT 9g; CHOL 0mg; SODIUM 300mg; CARB 12g; FIBER 3g; PROTEIN 7g; VIT A 15%; VIT C 70%; CALC 8%; IRON 6%.
Creamy Shrimp Lasagna


Ingredients:
shrimp, basil, oregano, ricotta cheese, dill weed, mozzarella cheese, parmesan cheese

Directions:
Heat oven to 350. Place shrimp in a strainer and rince under cold water if you are using frozen shrimp. Pat dry and remove the tails.
In a bowl stir the pasta sauce with the cream, basil and oregano. Taste and add more seasonings if needed.
Stir ricotta with dill in a small bowl.
Grate cheeses then stir together.
Spread about 1/2 cup of sauce in the bottom of a 9 x 13 pan, top with 3-5 lasagna noodles,try not to overlap them.
Spread 1/2 of the ricitta mixture.
Cover with 1/2 of the tomatae sauce.
Scatter 1/2 of the shrimp on top .
Then comes 1/2 of the cheese over  the shrimp.
Put more noodles , then layer again .Ending  whith a layer of noodles , the rest of the sauce and then topped with cheese.
Baked  uncovered in the centre of the onen until sauce is bubbly. Takes about 1 hour and let stand for 10 minute before serving.
When you have finished your meal  -- run around the block.
This can be made a head just bake it for 30 minutes. Let cool ,.
cover and refridgate overnight.
Remove from fridge, uncover and let it come to room temperature 30 minute Reheat at 350 for 30-40 minute Cover loosely if it gets too brown around the edges.
Bombay Chicken 'n' Rice (Abs Diet)


Ingredients:
rice pilaf mix, diced tomatoes, unsalted cashews

Directions:
Prepare the rice according to package directions.
After 15 minutes of simmering, stir in the chicken, tomatoes, and peas.
Simmer for 10 to 15 minutes more, until the rice is tender and most of the liquid is absorbed.
Top with the cashews.
Cajun Style BBQ Ribs


Ingredients:
barbecue sauce, onion powder, garlic powder, celery seed, thyme leaves

Directions:
Place ribs aside., Mix remaining ingredients in a medium saucepan, bring to a soft boil., Place in a glass container along with ribs., Marinate for 3 to 4 hours., Wipe grill with olive oil and heat., Place ribs on grill., Grill for 8 to 10 minutes., turning once., Brush with marinade.
Haldi Doodh


Ingredients:
milk, haldi powder, black pepper

Directions:
Boil the milk.
Switch off the flame and add the turmeric and pepper.
Drink it while it is very hot.
Note: this can be consumed morning and night.
Care: remain warm after consuming this at night. Do not get exposed to cold conditions.
Mutton Varuval (Malaysian Indian-Style Goat Curry)
Category: world-cuisine
By Lydia Parison

This recipe is the star dish every Diwali at my Indian relative's home in Malaysia. I had to beg my husband's aunt to give up her secret recipe so we could make it for our wedding. Serve over rice or with Indian breads such as naan or chapati.

Ingredients:
2 pounds goat stew meat, cut into chunks
2 teaspoons salt, divided
1 teaspoon ground turmeric, divided
½ teaspoon ground black pepper
2 small red onions, quartered
1 ½ tablespoons coconut oil
1  cinnamon stick, broken into pieces
2  whole star anise pods
4  cardamom pods
1 tablespoon fennel seeds
½ teaspoon whole cloves
2 tablespoons curry leaves, divided
1 tablespoon ginger-garlic paste
1 small tomato, diced
1 teaspoon coconut oil
1 ½ teaspoons garam masala
1 ½ teaspoons curry powder
1 ½ teaspoons ground paprika
½ cup chopped fresh cilantro

Directions:
Season goat meat with 1 teaspoon salt, 1/2 teaspoon turmeric, and black pepper. Place red onions in a blender; grind into a smooth paste. Heat 1 1/2 tablespoons coconut oil in a Dutch oven over medium heat. Add cinnamon stick, star anise, and cardamom pods; cook until aromatic, about 30 seconds. Add fennel and cloves; cook and stir for 30 seconds. Add remaining 1 teaspoon salt and 1 tablespoon curry leaves; stir in the onion paste. Increase heat to medium-high. Cook and stir curry mixture for 5 minutes; add ginger-garlic paste and continue cooking until flavors meld, about 10 minutes. Stir diced tomato into the curry mixture. Cook and stir until mushy, about 4 minutes. Add the seasoned goat meat; cook until browned, 6 to 10 minutes. Transfer goat curry to a slow cooker; cook on High until meat is tender, 2 to 3 hours. Heat 1 teaspoon coconut oil in a saucepan over medium heat. Cook and stir the remaining 1/2 teaspoon turmeric, garam masala, curry powder, and paprika until aromatic, about 1 minute. Add a few cups of the curry from the slow cooker; heat until oil rises to the top. Add remaining 1 tablespoon curry leaves and cilantro; cook until gravy thickens, 3 to 5 minutes. Pour back into the slow cooker and blend well.

Prep time: 30 mins
Cook time: 2 hrs 30 mins
Total time: 3 hrs
Yields: 6 servings

Calories: 205.5
Fat: 7.6 g
Saturated fat: 4.6 g
Carbohydrates: 6 g
Sugars: 1.5 g
Dietary fiber: 2.4 g
Protein: 26.7 g
Cholesterol: 70.9 mg
Sodium: 948.6 mg
Sidecar
Category: drinks
By squawk93

I always think of the sidecar as a brandy margarita, except that it is made with fresh lemon juice.

Ingredients:
ice cubes
½ fluid ounce freshly squeezed lemon juice
½ fluid ounce Cointreau or triple sec
1 fluid ounce brandy
1  lemon wedge

Directions:
Fill a cocktail shaker 3/4 full with ice cubes. Pour in lemon juice, Cointreau, and brandy. Cover and shake vigorously for about 30 seconds until the outside of the shaker becomes cold and frosty. Strain into a martini glass and garnish with a wedge of lemon.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 sidecar

Calories: 135
Fat: 0 g
Saturated fat: 0 g
Carbohydrates: 7.5 g
Sugars: 6 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Cholesterol: 0 mg
Sodium: 1.3 mg