xiaoxl/recipe_data huggingface dataset:
Sweet  Cinnamon Yellow Bread


Ingredients:
instant vanilla pudding, eggs, water, vanilla extract, sugar, cinnamon

Directions:
Beat cake mix, pudding, eggs, oil, water and extracts together for 8 minutes.
Mix sugar and cinnamon together; set aside.
Pam spray loaf pans.
Pour 2/3 batter into pans equally.
Pour cinnamon mixture equally over both loaves.
Using a knife swirl cinnamon through batter.
Top with remaining batter equally over both.
Bake at 350°F for 1 hour.
Mom's Caramel Corn


Ingredients:
butter, margarine, brown sugar, corn syrup, salt, baking soda, vanilla

Directions:
Preheat oven to 250°F.
Melt butter and stir in sugar, syrup and salt.
Bring to a boil, stirring constantly.
When boiling, continue to boil without stirring for 5 minutes.
Remove from heat and stir in baking soda & vanilla. (Careful: this will foam up!].
Place popped corn in 2 9 x 13 pans. Gradually pour caramel mixture over popped corn. Stir to coat.
Bake at 250F for 1 hour, stirring every 15 minutes.
White Chocolate Mousse With Strawberry Sauce


Ingredients:
white chocolate, eggs, vanilla essence, strawberries, cognac, brown sugar

Directions:
White chocolate mousse:
In a bowl, on a boiling water, put 125 gr cream, white chocolate and vanilla essence and melt it stirring constantly.
Remove it from the stove and leave it for 3 minutes to cool.
Add the egg yolks and stir the bowl.
Put the egg whites in a small bowl and beat with a mixer at high speed until it produce a foam.
Take a heap of the white egg foam and mix it with chocolate mixture. than put the rest of the white egg foam to the chocolate mixture and stir it carefully.
Divide the mixture of 6 dessert dish.
Cover it top and refrigerate it for 3 hours.
Strawberry sause:
Put the strawberries, cognac and the brown sugar in to a small saucepan.
Cook it in a medium fire for approximately 5 minutes until the strawberries softens.
Sprinkle a little strawberry sauce over each dish for service.
And Voilà.
Simple Honeycomb


Ingredients:
sugar, golden syrup, baking soda

Directions:
Boil sugar and golden syrup for 10 minutes and then add well sifted baking soda and mix.
Turn mixture into a greased tin and chill.
Cut when cold.
Czechoslovakian Cookies
Category: world-cuisine
By LindaK

Spicy bar cookies with a nice crunch of pecans plus the sweetness of a jam filling.

Ingredients:
1 cup butter
1 cup white sugar
2  egg yolks
1 teaspoon vanilla extract
⅛ teaspoon ground cardamom
¼ teaspoon ground allspice
2 cups all-purpose flour
1 cup chopped pecans
½ cup strawberry jam

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease one 8 inch square baking dish. Cream the butter until soft and fluffy. Add the white sugar gradually, until light and fluffy. Beat in the egg yolks. Sift the cardamom, allspice and flour together. Gradually add it to the butter mixture and stir to combine well. Stir in the chopped pecans. Spoon 1/2 of the dough into the prepared pan, spreading evenly. Top with strawberry jam and cover with the remaining dough. Bake at 325 degrees F (165 degrees C) for 1 hour or until lightly browned. Cool then cut into 1 1/2 inch sized squares.

Yields: 2 dozen

Calories: 384.1
Fat: 22.8 g
Saturated fat: 10.6 g
Carbohydrates: 43.2 g
Sugars: 25.6 g
Dietary fiber: 1.4 g
Protein: 3.6 g
Cholesterol: 74.8 mg
Sodium: 110.8 mg
Curried Potato Fritters


Ingredients:
russet potatoes, cottage cheese, curry powder, all-purpose flour, salt, all-purpose flour, eggs, panko breadcrumbs, mango chutney

Directions:
Prick the potatoes all over with a fork and microwave until tender, 8 to 10 minutes. Peel the potatoes, then transfer to a large bowl and mash with a fork until almost smooth. Mix in the cottage cheese, peas, curry powder, 2 tablespoons flour, and salt. Let cool to room temperature.
Meanwhile, whisk the eggs in a shallow bowl. Put 1 cup flour in another bowl and the panko in a third bowl.
Form the potato mixture into about 24 golf ball-size portions, then gently flatten into 2-inch patties. Dredge each patty in the flour, shake off any excess, dip in the eggs, then dredge in the panko, turning to coat. Fry the patties in batches in a deep fryer until golden, turning as needed, 1 to 2 minutes. Transfer to a paper towel-lined plate using a slotted spoon. Serve with chutney.
Crock Pot Pork and Black Bean Casserole


Ingredients:
boneless pork shoulder, Mexican-style tomatoes, black beans, garlic granules, onion, carrots, canned corn niblets, celery rib, tomato juice, adobo seasoning, barbecue sauce

Directions:
Place all the ingredient except the BBQ sauce in your crock pot, stir to mix it up a bit.
Turn on low and leave for 6 hours, add BBQ Sauce leave for 1 more hour.
You may speed up the cooking by starting it on High for 2 hours then to low for 2 more add BBQ sauce and cook for a further hour on low.
Serve with either noodles or rice.
Chipotle Ranch Black Bean Burgers #RSC


Ingredients:
frozen corn kernels, chipotle chile in adobo, adobo sauce, shallot, egg, panko breadcrumbs, olive oil

Directions:
Heat 1 tablespoon olive oil in large skillet over medium heat, add shallots and sauté for 2 minutes or until slightly translucent. Add spinach and sauté for one minute or until spinach is wilted.  Set aside to cool.
In a food processor fitted with the chopping blade combine black beans, corn, spinach, shallots, egg, bread crumbs, Chipotle pepper, Adobo sauce and the Hidden Valley Ranch Original seasoning mix. Pulse several times (stopping to remove lid and scrape down sides as needed] until mixture is desired consistency (I prefer my bean burgers fairly smooth some prefer chunky].
Line baking sheet with lightly oiled parchment paper.
Divide bean mixture into 6 portions onto prepared pan using a ½ cup measuring cup. With oiled hands shape them into thick patties.
Bake for 35 minutes, flipping one through cook time.
Rosca De Reyes - King Cake


Ingredients:
milk, all-purpose flour, granulated sugar, eggs, butter, salt, ground cinnamon, anise seed, raisins, vanilla extract, candied figs, candied lemon peel, candied citron peel, egg, granulated sugar

Directions:
Dissolve yeast in five tablespoons lukewarm milk and let sit five minutes.
Add the flour, sugar, eggs, melted butter, the remaining milk, salt, cinnamon, aniseed, raisins and vanilla.
Combine and knead dough until no longer sticky.
Grease dough with some butter, cover and let rise until the dough doubles in size.
Grease a baking sheet.
Punch down dough and knead lightly.
Form dough into a ring or"rosca" about 12 inches in diameter.
Place the dough ring on baking sheet.
Decorate the top of the ring with the candied fruit.
Let the dough rise again until doubled.
Preheat oven to 350F degrees.
Brush with the beaten egg and sprinkle with granulated sugar.
Bake 40 minutes or until done.
Insert the baby figurine or bean from the underside.
Buttermilk Glazed Carrot Cake


Ingredients:
flour, baking soda, cinnamon, salt, eggs, sugar, buttermilk, vanilla, carrots, crushed pineapple, flaked coconut, pecans, walnuts, sugar, butter, margarine, light corn syrup, buttermilk, baking soda, vanilla extract, butter, margarine, cream cheese, icing sugar, vanilla

Directions:
LIne three 9 inch cake pans with waxed paper and lightly grease and flour the wax paper.
Mix the flour, soda, cinnamon and salt together.
Combine the eggs, sugar, oil, buttermilk, and vanilla in a mixing bowl and beat until smooth.
Add the dry ingredients gradually, mixing well after each addition. Fold in the carrots, pineapple, coconut and pecans.
Spoon into prepared pans.  Bake at 350*F for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean (don't remove from the pans yet].
For the glaze, combine the sugar, butter, corn syrup, buttermilk and baking soda in a saucepan and mix well.  Bring to a boil over medium high heat and boil for 4  minutes, stirring frequently.  Remove from heat and stir in vanilla.
Drizzle the glaze over the hot cake layers.  Cool the layers in the pans on a wire rack for 15 minutes.  Remove from the pans and finish cooling on the rack competely.
For the frosting beat the butter and cream cheese at medium speed in a mixing bowl until light.
Add the icing sugar and vanilla and beat until smooth.  Spread between the layers and over the top and side of the cake.
Lemon Thyme Barbecue Sauce


Ingredients:
white wine vinegar, fresh lemon juice, Dijon mustard, shallot, scallions, fresh parsley, olive oil, paprika

Directions:
Combine all ingredients except salt and pepper., Let flavor develop ½ hour before using., Add salt and pepper to taste.
Kale Salad With Dried Fruits and Nuts


Ingredients:
water, lemon juice, kale, pecans, fresh ground pepper

Directions:
Combine water, lemon juice and agave nector for dressing and set aside.
Remove the center stem from the kale and discard. Wash and chop kale leaves and pat dry. If you don't know how to remove the stems from kale, Google: remove kale stems.
Transfer kale to a large bowl. Coat palms of hands with oil and massage kale for 30 to 60 seconds until bright green and soft.
Add dressing, fruit, and pecans to kale and toss.
Add pepper, toss again.
Flourless Triple Chocolate Cookies
Category: desserts
By jamiebrooke5761

These gluten-free triple chocolate cookies, made without flour, are quick and easy to make and will impress all the chocolate lovers in your life.

Ingredients:
cooking spray
1 cup finely chopped bittersweet chocolate
3  egg whites, at room temperature
2 cups confectioners' sugar, divided
½ cup unsweetened cocoa powder
1 tablespoon cornstarch
¼ teaspoon salt
½ cup chopped dark chocolate
¼ teaspoon coarse sea salt

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spray 2 baking sheets with cooking spray. Melt bittersweet chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and cool slightly. Beat egg whites in a large bowl using an electric mixer until soft peaks form; gradually beat in 1 cup confectioners' sugar until mixture resembles soft marshmallow creme. Whisk 1/2 cup confectioners' sugar, cocoa powder, cornstarch, and salt together in a bowl. Beat confectioners' sugar mixture into egg white mixture on low speed until a soft meringue forms. Stir in cooled melted bittersweet chocolate and dark chocolate until dough becomes stiff. Place remaining 1/2 cup confectioners' sugar in a bowl. Roll 1 rounded tablespoon of dough into a ball and roll ball in the confectioners' sugar, generously coated all sides. Repeat with remaining dough and sugar. Arrange cookies 2 inches apart on the baking sheets and sprinkle coarse salt over each. Bake in the preheated oven until tops start to crack, 9 to 10 minutes. Cool cookies on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.

Prep time: 30 mins
Cook time: 9 mins
Total time: 49 mins
Yields: 2 dozen cookies

Calories: 118.6
Fat: 4.6 g
Saturated fat: 2.9 g
Carbohydrates: 19.3 g
Sugars: 15.5 g
Dietary fiber: 1.6 g
Protein: 1.5 g
Cholesterol: 0.4 mg
Sodium: 50.7 mg
Traditional Beef Sukiyaki
Category: soups-stews-and-chili
By Brenda Sawyer Adamson

Traditional Japanese beef sukiyaki recipe for a one-pot recipe that is cooked at the table. Delicious when dipped in raw beaten egg and eaten with rice.

Ingredients:
1 ½ cups water
⅔ cup soy sauce
⅔ cup white sugar
⅓ cup sake
1 pound thinly sliced beef
1 (12 ounce) package firm tofu, drained and cut into bite-size pieces
½ head Chinese cabbage, cut into bite-size pieces
1 (7 ounce) package yam noodles (shirataki), drained
7  shiitake mushrooms, sliced
1  enoki mustrooms, roots removed
1  green onion (negi), sliced
1 tablespoon vegetable oil
4  eggs

Directions:
Combine water, soy sauce, sugar, and sake in a bowl to make broth. Arrange beef, tofu, Chinese cabbage, yam noodles, shiitake mushrooms, enoki mushrooms, and green onion on separate plates on the table. Heat oil in an electric skillet or a large skillet set over a hot plate at the table. Add beef slices; cook and stir until browned, about 1 minute. Pour in some broth; bring to a boil. Stir in tofu, cabbage, noodles, shiitake mushrooms, enoki mushrooms, and green onion; simmer until softened, about 5 minutes. Ladle cooked sukiyaki mixture into serving bowls. Replenish broth in the skillet. Crack each egg into a small bowl and beat lightly. Serve sukiyaki alongside eggs for dipping.

Prep time: 25 mins
Cook time: 11 mins
Total time: 36 mins
Yields: 4 servings

Calories: 644.8
Fat: 19.6 g
Saturated fat: 5.2 g
Carbohydrates: 71.2 g
Sugars: 37 g
Dietary fiber: 1.8 g
Protein: 40.3 g
Cholesterol: 234.9 mg
Sodium: 2830.7 mg
Norwegian Christmas Cabbage


Ingredients:
bacon, cabbage, all-purpose flour, caraway seed, white vinegar, white sugar

Directions:
Lay two slices of bacon across the bottom of a large pot.
Cover with a layer of cabbage.
Sprinkle a light dusting of flour and a pinch of caraway seed.
Season with a little salt and pepper.
Repeat layering as many times as possible until you run out of room.
Fill the pot with enough water to come about 3/4 up the side.
Bring to a boil, and cook for about 45 minutes, or until the cabbage is soft, stirring occasionally.
Let cool slightly, then stir in the vinegar and sugar.
Use your own judgment. Add sugar carefully to taste. The idea is to strike a balance between the sweet and the sour, and therein lies the trick.
Note:.
Use a head of cabbage that has been in your refrigerator a while; try not to use a new cabbage. Why? The old one seems to hold up better in the cooking. Age has its rewards.
A tasty sausage, sliced, or smoked pork hock can also substitute for the bacon, but there ought to be some flavor and fat in it. I sometimes add a couple of bouillon cubes too.
How to Make Awesome Deviled Eggs


Ingredients:
hard-boiled eggs, Miracle Whip, mustard, salt, pepper

Directions:
To boil an egg correctly place your eggs in a pot. Make sure there is room for the eggs to move around as they boil so they don't crack. Fill with water so the water is an inch or more over the eggs. Bring to a boil. Allow eggs to boil only for 2 to 3 minutes. Turn the heat off, put a lid on the pot and move the pot off of the hot burner. Allow eggs to sit in the hot water for about 15 minutes. The hot water will continue to cook the eggs and you will have lovely mustard yellow yolks. After fifteen minutes rinse with cold water and peel.
FYI if your shell sticks to the egg membrane your eggs are too fresh. This is not caused from over cooking your eggs. Buy your eggs a few days in advance of hard boiling them.
Cut your hard boiled eggs in half with a sharp knife. Put the whites on a plate or in a deviled eggs dish. Put the yolks in the bowl of a food processor. Once you've got all the yolks in the processor pulse the yolks for about a minute. Add the rest of the ingredients into the food processor bowl and turn it on low and let it mix for about 1 1/2 minutes. Scrap down the bowl and pulse it a couple more times.
That's it! Your filling is done and there shouldn't be any lumps of egg yolk. You can slide the bowl of a spoon across the top of the filling to check for lumps. Believe me you will see them if they are there. If there are lumps run your processor for another minute.
Filling your egg whites can be done simply by spooning the filling in with a teaspoon or you can get fancy like I did today and put all the filling in a piping bag with a star tip. It's a little more work to use the piping bag but the deviled eggs look so pretty when they are filled this way. When I want to get fancy I use the bag and tip otherwise I will just use a spoon. My husband inhales them so quickly I usually just use the bag for the holidays.
You can sprinkle some paprika on top to make them look prettier. My husband is picky about his deviled eggs and he doesn't like the paprika so I never use it.
Enjoy!
Thanks for stopping by!
Potato Buns (Bread Machine)


Ingredients:
water, bread flour, olive oil, salt, sugar, bread machine yeast

Directions:
Add the ingredients in order to bread machine pan.
Set on dough setting.
After first rise, remove dough (do not let it rise a second time in the machine!].
Divide dough into 12 equal parts (or more, depending on the size bun you need].
To shape hot dog buns: roll dough between hands until roughly the diameter and length of a hot dog.
To shape hamburger buns: flatten dough ball into roughly the shape of a hamburger.
Place shaped dough on a large baking sheet that has been covered with parchment paper.  This makes for very easy removal and clean up!
Preheat oven to 375°F.
Allow dough to rise for 15 minutes while oven preheats.
Bake buns for 15-20 minutes, or until tops turn light golden brown.
Allow buns to cool slightly before slicing.
Buns may be frozen.
To defrost, toast in a bagel-friendly toaster or microwave for approximately 20 seconds.
Lemon Baked Fish Fillets


Ingredients:
sole fillets, shallot, fresh parsley, lemon juice, sugar, salt, lemon

Directions:
Preheat the oven to 450°F Grease a large baking dish.
Arrange the fish in the baking dish in a single layer.
Stir together the shallot, parsley, lemon juice, sugar and salt in a small bowl. Whisk in the oil until well blended. Pour over the fish. Top with lemon slices.
Bake until the fish is just cooked through, 5 to 8 minutes, allowing about 10 minutes per inch of thickness. Serve hot.
Nanaimo Bar Frozen Yogurt


Ingredients:
silken tofu, plain yogurt, vanilla yogurt, heavy cream, vanilla, sugar, corn syrup, vanilla custard powder, kosher salt, graham cracker crumbs

Directions:
In a food processor or blender, combine tofu, yogurt, cream, vanilla, sugar, corn syrup, custard powder and salt. Ideally, chill overnight before proceeding.
Pour into an ice cream maker and process for 15 minutes.
Add the coconut, cracker crumbs and sprinkles and process 5 minutes more.
Texture will be similar to soft serve; transfer to an airtight container and freeze 4 hours for firmer ice cream.
Granny Is Licking Her Chops


Ingredients:
mango chutney, granny smith apple, sharp cheddar cheese

Directions:
Pre-heat the broiler to high.
Broil the chops for 4 minutes on both sides.
Spread one side of the chop with chutney, top with sliced apple and broil for a further 2 minutes.
Sprinkle with cheese and return to the broiler for a further 4-5 minutes or until the cheese has melted and is golden brown and bubbly.
Serve with salad and new potatoes.
Neiman Marcus Dip


Ingredients:
bacon, sharp cheddar cheese, green onion, mayonnaise, salt

Directions:
Preheat the oven to 350F., Spread almonds on a cookie sheet and toast for 10 minutes., Let cool., Combine all ingredients until well mixed., Serve with crackers or apple slices.
Easy Special Supper Potatoes


Ingredients:
potatoes, water, sweet onion, garlic clove, butter, dill weed

Directions:
Boil potatoes, onions and garlic, dash of salt, till potatoes are soft., Drain., Add butter and dill.  Salt and pepper to taste.  Stir., Serve.
Grilled Spiced-Chicken on Golden Couscous


Ingredients:
cumin, cayenne pepper, white pepper, ground cinnamon, powdered clove, dried parsley, olive oil, soy sauce, ginger paste, skinless chicken breasts, olive oil, red bell pepper, arugula leaves, black sesame seed, water, couscous, turmeric, butter, dried parsley

Directions:
Mix cumin, cayenne, white pepper, coriander, cinnamon, clove, lemon peel, and 1/2 teaspoon parsley together, set aside.
Pour olive oil, soy sauce, ginger, and orange peel in a ziplock-style plastic bag, and add dried spice mixture.
Close and thoroughly combine.
Reopen and add chicken, close bag and thoroughly coat chicken.
Place in refrigerator for at least 1 hour to marinade.
About 20 minutes prior to serving, begin grilling chicken. (Exact time may differ depending on size of breasts and style of grill - this was cooked on an indoor gas grill].
About 10 minutes prior to chicken being completely cooked, bring water to boil.
After boiling, combine water and orange juice with couscous according to directions on package - (takes about 5 minutes standing time for couscous to be ready].
Meanwhile, toast almond slivers in small pan.
Remove from pan, then set aside.
Using same small frying pan, lightly sauté red peppers in 1 tablespoon olive oil remove from heat and set aside.
Thoroughly mix cooked couscous, butter, turmeric, and 1 tablespoon parsley.
Line serving plate with a flat layer of couscous.
Remove chicken from grill, slice into strips, toss with arugula and red bell pepper.
Place on top of couscous layer.
Top with almond slivers and sprinkle with sesame seeds.
Chicken & Black Bean Chili


Ingredients:
olive oil, onion, garlic cloves, boneless skinless chicken breast, chicken broth, chili powder, ground cumin, black beans, diced tomatoes, corn

Directions:
Heat oil in a large soup kettle.  Saute onion and garlic until soft.  Add cubed chicken and cook until done.
* I sometimes use precooked chicken to save a couple minutes prep time or use up leftovers.
Add broth, spices ,black beans, tomatoes, and corn. Bring to a boil, and then let simmer for 20 minutes.
Can also be cooked in the crockpot rather than on the stovetop --  in fact. the longer it cooks the tastier it is.  Freezes well also.
Kittencal's Extra Crispy French Fries


Ingredients:
water, white sugar, canola oil, seasoning salt

Directions:
In an extra large bowl dissolve the sugar completely in the water (the sugar must be completely dissolved].
Add in the potato strips and refrigerate overnight.
The following day drain well then pat the strips dry using paper towels.
In a large heavy pot or deep-fryer heat oil to 375 degrees F.
Carefully add potatoes in 2-3 batches and cook in hot oil for about 6 minutes or until golden brown (do not cook all the potatoes in one batch].
Remove the fries using a large slotted spoon or long tongs and immediately season with seasoned salt or white salt while still hot.
*NOTE* save the cooled oil in a jar at room temperature for the next time you make these.
Pizza Dough


Ingredients:
active dry yeast, warm water, all-purpose flour, salt, extra virgin olive oil, garlic cloves

Directions:
Combine yeast and water. Let stand 5-10 mins, or until foamy.
Meanwhile,pulse flour and salt in food processor.
Pour in yeast mixture, then add olive oil.
Pulse until dough comes together.
Turn onto lightly floured surface, add chopped garlic.
Knead dough for 1 minute.
Shape into ball and place in oiled bowl.
Cover loosely with plastic wrap and put in warm place until dough had doubled in size, from 45 to 60 minutes.
While dough is rising make pizza sauce.
Drizzle olive oil on pizza pan.
Using fingers, spread dough to edges of pan, building up a crust.
Heat oven to 450*.
Spoon a light amount of cooled sauce onto dough.
Add favorite toppings and cheese.
Bake for 15-20 minutes,or until cheese is hot and bubbling.
Cocoa Raspberry Heaven


Ingredients:
Chambord raspberry liquor, Chambord raspberry liquor, white Creme de Cacao, fresh raspberry

Directions:
Pour Chambord raspberry liqueur and white crème de cacao in a cappuccino mug., Add hot chocolate and stir., Top with a dollop of whipped cream., Drizzle teaspoon of Chambord on top of the whipped cream., Top with a fresh raspberry.