xiaoxl/recipe_data huggingface dataset:
Vegan Tempeh Bacon


Ingredients:
soy sauce, apple cider, tomato paste, liquid smoke, tempeh, hing

Directions:
To make the marinade combine the soy sauce, cider, tomato paste and liquid smoke in a wide, shallow bowl or pan and mix with a fork until the tomato paste is fully dissolved.
Cut the tempeh into thin strips (less than 1/4 inch thick] lengthwise. You should be able to get about 12 strips. Rub the strips with the hing. Submerge the tempeh strips in the marinade and let sit, for at least an hour and up to overnight.
Heat the oil in an 11 or 12 inch skillet over medium heat. Add the tempeh strips and cook for 4 minutes on one side; the bottom should be nicely browned. Flip the strips over and pour the remainder of the marinade over them. If there isn’t much marinade left add a splash of water. Cover and let cook for 3 more minutes, or until the liquid is absorbed. Uncover and check for doneness; if necessary keep cooking uncovered until all sides are nicely browned. Remove from heat and serve. (I recommend doubling the marinade recipe.].
Jackie's Snickerdoodle Cake With Cinnamon Buttercream Frosting


Ingredients:
butter, eggs, vanilla, ground cinnamon, butter, confectioners' sugar, milk, vanilla, cinnamon

Directions:
Snickerdoodle Cake:
Preheat oven to 350. Grease and flour two 9" round cake pans.
Place cake mix, milk, melted butter, eggs, vanilla, and cinnamon in large mixing bowl.
Mix for 3 minutes scraping sides as needed.
Divide batter between pans. Place in oven side by side.
Bake until they are golden brown. About 27-29 minutes.
Remove from oven and cool for 10 minutes. After 10 minutes invert them onto another rack and allow to cool completely.
Meanwhile, prepare Cinnamon Buttercream Frosting. Frost cake.
Place in refrigerator until the frosting sets, about 20 minutes. Keep refrigerated.
Cinnamon Buttercream Frosting:
Place butter in large mixing bowl. Blend with an electric mixer on low until fluffy, 30 seconds.
Add confectionary sugar, 3 T. milk and vanilla. Blend on low until sugar is incorporated, about 1 minute.
Add cinnamon.  Increase speed to medium and beat until light and fluffy, 1 minute more.
Blend in up to 1 tablespoon milk if the frosting seems too stiff.
Rose Water or Orange Blossom Pancakes


Ingredients:
flour, baking powder, sugar, salt, cardamom, cinnamon, egg, honey, rose water

Directions:
Mix the flour, baking powder, cardamon (or cinnamon], sugar, and salt in medium bowl.
Beat the egg, honey, rose water (or orange blossom water] and oil together in small bowl. Then combine the egg mixture with the dry ingredients. Stir until well blended.
Note: 1/2-1 cup of water may need to be added to the batter to get the right consistency.
Pour a small amount of almond oil onto griddle then heat. Ladle a small amount of the batter onto the griddle.
Smooth into a circle then fry until bubbles appear and edges are dry. Flip over & continue to cook until the other side has turned golden.
Hawaiian Chicken Salad


Ingredients:
white meat chicken, cream cheese, celery, onion, pecans

Directions:
"Drain meat well and blot on paper towels to dry meat and drain pineapple well.  Bring cream cheese to room temperature to soften and chop celery and onion, med to fine.  Mix meat, pineapple, celery, onion and cream cheese in large bowl,mix well with fork.  Season to taste with salt and pepper. Cover and chill several hours or overnite is better. To serve cut the center out of the bread and stuff with salad.  Chop the center bread that was removed into cubes. Garnish with coconut or pecans.(I prefer pecans]serve on party crackers and bread cubes."
Brownie Coffeecake Muffins


Ingredients:
all-purpose flour, baking powder, baking soda, unsalted butter, light brown sugar, eggs, vanilla bean paste, light sour cream, all-purpose flour, light brown sugar, walnuts, unsalted butter

Directions:
Preheat oven to 350°.  Coat pan(s] with non-stick baking spray.
Whisk Flour, Cocoa, Baking Powder and Baking Soda in medium bowl.
Melt Butter and 1 Cup of Chocolate Chips over double boiler and stir until smooth.  Remove from heat to cool slightly.
Whisk Sugar into cooled Butter/Chocolate mixture, then whisk in Eggs and Vanilla until all are well-blended. Then stir in the Sour Cream.
Scrape the combined Wet Ingredients into the Flour mixture; stir until smooth.  Then stir in remaining 1/2 Cup of Chocolate Chips.
Spread batter into muffin cups filling a little more than half full.
To make Streusel Topping, cut Butter into small cubes and mix with all other ingredients with a fork (or fingers]  until course crumbs form.
Top each muffin with 2 heaping teaspoons of Streusel (I had some left over and next time will try to divide it among the filled muffin cups].
Bake for approximately 25 minutes until cake tester comes out clean.
Cool on rack  --  enjoy!
Chorizo-Chile Burger With Pickled Onions and Poblano-Avocado Spr


Ingredients:
avocado, fresh cilantro leaves, mayonnaise, red onion, limes, juice of, white vinegar, ground cumin, kosher salt, sea salt, fresh ground black pepper, chorizo sausage, ground beef

Directions:
Poblano-Avocado Spread.
Hold poblano pepper with tongs over gas flame of burner or broil until charred on all sides. (Or place pepper on a foil lined baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until skin is bubbly and browned.] Wrap in foil and lets stand for 20 to 30 minutes or until cool enough to handle.
When cooled slip off blackened skin, twist off stem, and scoop out seeds and discard.
Coarsely chop and transfer to small bowl.
Add half of the avocado and coarsely mash with a fork.
Slice the remaining half of the avocado and add to the bowl.
Stir in lime juice, cilantro and mayonnaise. Season to taste with salt.
Refrigerate until time to assemble burgers.
Pickled Onions.
In medium saucepan of boiling water, heat onion slices 30 seconds. Transfer to bowl of ice water to cool. Drain.
In second bowl combine cooled onions, lime juice, vinegar, cumin, salt, and pepper. Toss to coat. Let stand 30 minutes.
Chorizo-Chile Burger.
In large skillet over medium-high heat, cook chorizo about 5 minutes, until slightly browned and becoming crisp, breaking up meat with a spatula. Remove from heat.
Spread on plate lined with paper towels to cool.
Start charcoal fire or preheat gas grill for direct cooking.
In bowl combined cooled chorizo with ground beef.
Form into six 3/4-inch thick patties.
Indent center of each patty.
Grill over medium heat, covered, for 10 to 12 minutes, until done (160 degrees F], turning once midway through grilling time.
Spread Poblano -Avocado Spread on buns.
Layer patties and pickled onions on buns. Makes 6 burgers.
Provencal Spice Rub


Ingredients:
lemons, zest of, garlic, fresh rosemary leaf, fresh sage, kosher salt, pepper

Directions:
I usually use a bit less salt.  1/3 cup of garlic is about one average head.
In a food processor, put in the lemon zest with the motor going and then add the rest of the ingredients.  Process briefly until the mixture is the consistency of wet sand.
Use of rub on pork chops: Put 1/2 to 1 teaspoon (or more] of rub on center-cut pork chops on the bone (preferably 1 to 1 1/2 inches thick].  Sear chops in a HOT cast-iron skillet with a teaspoon or so of oil, 1-2 minutes/side. Then place in a pre-heated 400°F oven for: 6-8 minutes (1/2" chops] 10-12 minutes (1-1 1/2" chops].  Per leecooks1, take them out when an instant-read thermometer should read 140F for chops that are still a bit pink.
Let rest ~5 minutes before serving.
Fresh Ginger Cookies
Category: desserts
By Noel Lenhart

Somewhere between a molasses cookie and a gingersnap, these are especially good cookies.

Ingredients:
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 tablespoons grated fresh ginger
¾ cup butter, softened
1 cup white sugar
¼ cup molasses
1  egg
1 cup white sugar

Directions:
In a large mixing bowl, combine flour, soda, and salt. In a separate bowl, beat ginger, butter, and 1 cup sugar until light and fluffy. Beat in molasses and egg. Gently fold in flour mixture until just combined. Chill for 1 hour. Preheat oven to 350 degrees F (175 degrees C). Roll dough into 1 1/2 inch balls and then roll them in sugar. Place 2 inches apart on ungreased baking sheets. Bake until edges start to brown, about 15 minutes. Centers will be slightly soft. Let stand on cookie sheets 1 minute and remove to racks to cool completely.

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

Calories: 137
Fat: 4.9 g
Saturated fat: 3 g
Carbohydrates: 22.6 g
Sugars: 14.9 g
Dietary fiber: 0.3 g
Protein: 1.2 g
Cholesterol: 18.4 mg
Sodium: 117 mg
Bean & Cheese Taquitos w/ Guacamole


Ingredients:
TABASCO® brand Chipotle Pepper Sauce, ground cumin, ground coriander, salt, corn tortillas, avocados, fresh cilantro, lime, juice of, garlic, onions, salt, white pepper, sour cream

Directions:
Make guacamole first by combining all ingredients except sour cream.
Mash and stir until only small lumps of avocado remain.
Garnish with sour cream piled in the center and refrigerate until ready to use.
Combine beans, Tabasco, cumin, corriander, salt and cheese stirring well.
Microwave tortillas between 2 paper towels, 3 at a time on high for 30 seconds.
Work with one tortilla at a time, keeping the others covered in paper towels so they stay warm and moist.
Place 1 tablespoon of filling at the center edge of tortilla closest to you and roll tightly away from you like skinny cigar.
Keep filling away from the edges, as it may leak out when frying and cause the oil to spatter.
Put seam side down on a paper towel or wax paper and repeat the process until you've made all 24 taquitos.
Using medium-thick cotton string, toothpicks, or bamboo skewers secure the center seam of each taquito (if you omit this part, they will pop open during frying and make a big mess].
Heat oil in medium frying pan on medium-high (about 325F] and cook taquitos 4 at a time turning frequently until golden brown on all sides.
Drain on cooling rack on top of paper towels (this ensures the oil drains away and the taquitos stay crispy].
Serve hot with guacamole.
Bison Steaks With Mushroom Sauce


Ingredients:
fresh mushrooms, butter, garlic clove, all-purpose flour, water, beef broth, white wine, Worcestershire sauce

Directions:
Season bison steaks with salt and pepper, to taste.
Heat oil in a skillet over high heat.
Sear steaks in oil until light brown on each side, about 3-4 minutes per side.
*Note: the cooking time for the bison will vary depending on the thickness of your steaks.  Bison should never be cooked more than medium because otherwise it will get too tough.
When bison is done cooking, remove from skillet and keep warm.
Add mushrooms, butter, and garlic to meat drippings in skillet.
Cook about 5 minutes at medium high heat.
Reduce heat to low.  Sprinkle mushroom mixture with flour and stir well to ensure that all flour is absorbed.
Add water, white wine, and Worcestershire sauce to the skillet.  Stir well to incorporate liquids into mushroom mixture.
Top steaks with mushroom sauce and enjoy!
Zesty Tuna Salad
Category: salad
By Sandi

This takes boring canned tuna and adds a little zing to it.  Dill pickle relish works great, too.

Ingredients:
1 (5 ounce) can tuna, drained
1 teaspoon mayonnaise
1 teaspoon sweet pickle relish
1 teaspoon Dijon-style prepared mustard
1 stalk celery, chopped
¼ cup chopped onion
¼ teaspoon ground black pepper

Directions:
Mash tuna in a small bowl with a fork.  Add mayonnaise, pickle relish, mustard, celery, onion, and black pepper; stir to combine.  Chill and serve.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 servings

Calories: 107.3
Fat: 2.4 g
Saturated fat: 0.4 g
Carbohydrates: 4.1 g
Sugars: 1.9 g
Dietary fiber: 0.7 g
Protein: 16.5 g
Cholesterol: 19.8 mg
Sodium: 144.8 mg
Ham and Scalloped Potatoes


Ingredients:
ham, potatoes, onion, garlic, pepper, cheddar cheese, paprika

Directions:
Spray crockpot with cooking spray., Put in crock 2 slices of ham, 1/3 of the potatoes, onion, garlic, and cheese., Sprinkle with pepper., Repeat layers to make 3 layers total., Spoon soup over top., Sprinkle with paprika., Cover and cook on low 6-8 hours, or until potatoes are tender.
Super Shortcake


Ingredients:
flour, sugar, baking powder, baking soda, salt, butter, egg, sour cream

Directions:
Stir dry ingredients together.  Cut in butter until crumbly.  Beat egg, stir into sour cream.  Stir the wet into the dry just until combined.
Turn onto heavily floured surface, knead about 25 times.
For a shortcake: roll into a 7 1/2" circle, cut a 2" circle from the center.  Bake at 425 for 12-14 minutes.
For individual servings: Roll 1" thick, cut into 3 inch rounds.  Try to re-roll the dough as few times as possible.  Bake at 425 for 8-12 minutes.
Spring Sunshine Salad With Citrus Parmesan Dressing


Ingredients:
orange, avocado, spring onion, parmesan cheese, parmesan cheese, oranges, shallots, red wine vinegar, extra virgin olive oil, lemon juice, salt, pepper

Directions:
Salad:.
Wash and dry  salad greens well and place them in a large bowl.
Add  orange pieces, nuts, and onions.
Toss well with the Citrus Parmesan Dressing .
Add the avocado and toss the salad gently, so as not to mush the avocado.
Sprinkle with some Parmesan shavings(using a vegetable peeler].
Citrus Parmesan Dressing:.
In a  bowl combine the grated Parmesan, orange zest and juice, and the shallots.
Whisk in the red wine vinegar.
Whisk in the olive oil and finish by seasoning with salt and pepper.
Or you may use a jar and shake the dressing.
A few more ideas from Heidi:.
Gently heat the dressing and toss with spinach, for a warm, slightly wilted dinner salad.
Use the vinaigrette as a marinade.
Use it to toss with pasta (stuffed cheese filled pasta is an especially good choice].
Pear Scones
Category: bread
By jowolf2

These are nice for a light and tasty brunch. Serve with tea.

Ingredients:
1 ¾ cups all-purpose flour
⅓ cup packed brown sugar
2 teaspoons baking powder
½ teaspoon ground cinnamon
1 pinch salt
⅓ cup butter, chilled
1  egg
½ cup half-and-half cream
1 cup chopped pear

Directions:
Preheat oven to 375  degrees F (190 degrees C). Sift together the flour, brown sugar, baking powder, cinnamon, and salt in a large bowl; cut in the butter until the mixture has a crumbly texture. Whisk together the egg and half-and-half in a separate bowl; stir the egg mixture into the flour mixture until combined; stir in the pear. Drop large spoonfuls of the dough onto an ungreased baking sheet. Bake in preheated oven until golden brown, about 15 minutes; rest briefly on a cooling rack before serving.

Prep time: 20 mins
Cook time: 15 mins
Total time: 37 mins
Yields: 8 scones

Calories: 243.7
Fat: 10.3 g
Saturated fat: 6.2 g
Carbohydrates: 34.2 g
Sugars: 11.1 g
Dietary fiber: 1.5 g
Protein: 4.2 g
Cholesterol: 49.2 mg
Sodium: 194.7 mg
Shepherds Pie


Ingredients:
ground beef, whole kernel corn, potatoes, butter, margarine, cheese

Directions:
Preheat oven to 350.
Bring a large pot of water to a boil, add potatoes and cook for about 25 minutes. Drain the potatoes. Then mash in a medium bowl with 2 TBSP of water.
Brown the ground beef
Drain the whole kernel corn.
In a 2 qt casserole dish spread the meat along the bottom, pour the corn over the meat then the mashed potatoes and top with cheese.
Bake in preheated oven for 20 to 25 minutes or until cheese is bubbling.
Portuguese-Style Chicken Thighs


Ingredients:
cracked black pepper, dried oregano leaves, hot paprika, fresh garlic clove, red wine vinegar, olive oil, chicken thighs

Directions:
Mix pepper, oregano, chili, paprika, vinegar and oil in bowl.
Reserve about a quarter of the mixture and marinate thighs in the rest for a few hours.
Drain chicken & discard the marinade. Grill, bbq or pan-fry the chicken until cooked (165F internal temperature].
Pour the reserved mixture over cooked chicken to serve with a green salad or steamed veggies.
Tuscan Fish Stew
Category: soups-stews-and-chili
By Chef John

I spent a few days in Florence about 30 years ago, and while I don't remember much, I do recall my surprise at how delicious the Tuscan fish stew was. What I found so interesting was how herbs like oregano, sage, and rosemary, which I'd only associated with meat, were also used with seafood. Also, FYI just in case any old-school Tuscans are coming over: I hear that for this to qualify as an official Italian fish stew you need use at least 5 different types of seafood, which is both insane and adorable. Serve with crusty bread.

Ingredients:
3 cups cherry tomatoes, halved
1 cup clam juice
4 tablespoons olive oil, divided
¼ cup sliced green onions
4 cloves garlic, sliced
1  anchovy fillet
2 pinches red pepper flakes
12 ounces halibut, cut into 2-inch pieces
1 pound shrimp, peeled and deveined
salt to taste
1 tablespoon chopped fresh parsley
½ tablespoon chopped fresh basil
½ tablespoon chopped fresh oregano
1 pinch minced fresh rosemary

Directions:
Puree cherry tomatoes and clam juice in a blender until smooth. Press mixture through a fine-mesh strainer into a bowl. Combine 3 tablespoons olive oil, green onions, garlic, anchovy, and 1 pinch red pepper flakes in a cold plan. Place over medium heat. Cook and stir until garlic and onions just start to soften, about 3 minutes. Stir in the tomato mixture. Bring to a simmer over medium-high heat. Reduce heat to medium and simmer stew until color deepens, about 10 minutes. Add halibut and shrimp to the stew. Season with salt. Increase heat to high. Cover pan and cook until fish flakes easily with a fork, about 5 minutes. Stir in parsley, basil, oregano, and rosemary. Pour stew into a warm bowl. Drizzle in remaining olive oil and sprinkle 1 pinch red pepper flakes on top. Serve with crusty bread.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 2 large portions

Calories: 672
Fat: 34.1 g
Saturated fat: 5 g
Carbohydrates: 14.3 g
Sugars: 0.5 g
Dietary fiber: 3.3 g
Protein: 76.3 g
Cholesterol: 405 mg
Sodium: 922.4 mg
Cheese Ball


Ingredients:
cream cheese, green onions, Worcestershire sauce

Directions:
Mix all of the above ingredients together well.  Put into Saran Wrap and roll into a ball.
Refrigerate for a couple of hours before serving.
Serve with club crackers or any kind of crackers.
Chick-Fil-A Slaw


Ingredients:
cabbage, carrot, granulated sugar, salt, pepper, milk, mayonnaise, white vinegar, lemon juice

Directions:
To make the dressing: mix everything together except the cabbage and carrots., Mix dressing with cabbage and carrots.
Florida Eggs Benedict in a Glass


Ingredients:
eggs, eggs, baguette, pancetta, shallot, avocado, mandarin orange, shallot, flour, butter, heavy cream, white wine, kosher salt, ground black pepper, fresh dill

Directions:
Bread  --  First thing is to dice your bread and toss lightly in a small bowl with a little olive oil and then some all purpose season. Toast at 425F until golden brown but remember you are not making HARD croutons, just golden brown.  Cool and set to the side.
Pancetta  --  Secondly, saute the pancetta in a small saute pan, non stick is fine for this on medium heat.  Just a light splash of olive oil is all you need, 1/2 teaspoon is all that is needed, after a minute and the pancetta begins to brown up, add the shallot.  Cook until the pancetta is brown and the shallot is soft. (Bacon will work fine for this is you don't want to use pancetta].  Remove and keep covered to keep warm.
Sauce  --  In a small sauce pan melt the butter then add the flour to make a roux. Cook a minute and then add the cream. Bring up to medium heat to thicken the sauce. (This is a basic white sauce] Then add the wine and orange juice and dill and cook until warm, add some salt and pepper to taste. Remove from heat and keep covered.
Eggs  --  the best part.  In a deep saute pan fill  with 1 " or more of water and add the vinegar.  Now as the sauce thickens start your eggs.  They don't take long.  Heat the water to a medium heat.  Almost a low boil.  Slowly add one egg at a time.
Note a good tip:  You can at this point, put a lid on and turn off the heat and let simmer for 3-4 minutes and usually the eggs are perfect.  Sometimes I will just let them simmer and keep an eye of them.  Either way  --  they turn out just fine.
Breakfast  --  These are so pretty I like to mix my bread with my onion and pancetta and layer first in a pretty brand glass of large wine glass or you can use a small glass bowl too.  Then I add a drizzle of my sauce, then I add a little of the orange slices and avocado. then a few more bread and pancetta mixture, more sauce fruit and top it off with the poached egg. I add a little sprig of dill on top.
Once you poke the egg  --  all the yoke will drizzle on down and just scoop up.  The sauce will make the bread nice and soft and the fruit all combines just to make a great flavor.  Also if you have extra sauce you can add a little more over the egg if wanted.  It is just gorgeous in the glass and so good.
Cherry Crisp
Category: desserts
By Holly

A truly incredible dessert! It's just soooo good and really easy to make. Everyone always raves about it and asks me for the recipe when I make it. Wonderful served with whipped topping or ice cream. Great for vegans!

Ingredients:
1 (21 ounce) can cherry pie filling
½ cup all-purpose flour
½ cup rolled oats
⅔ cup brown sugar
¾ teaspoon ground cinnamon
¾ teaspoon ground nutmeg
¼ cup chopped pecans
⅓ cup melted margarine

Directions:
Preheat oven to 350 degrees F (175 degrees C.) Lightly grease a 2 quart baking dish. Pour pie filling into the dish, and spread evenly. In a medium bowl, mix together flour, oats, sugar, cinnamon, and nutmeg. Mix in melted margarine. Spread over pie filling, and sprinkle with chopped pecans. Bake in the preheated oven for 30 minutes, or until topping is golden brown. Allow to cool 15 minutes before serving.

Prep time: 10 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 6 servings

Calories: 361.9
Fat: 14 g
Saturated fat: 2.2 g
Carbohydrates: 57.2 g
Sugars: 16.1 g
Dietary fiber: 2.2 g
Protein: 2.9 g
Sodium: 139.9 mg
Cheesy Baked Fish
Category: seafood
By mama3

Cod on a bed of butter and onions topped with a cheese coating.

Ingredients:
3 tablespoons butter
1  onion, thinly sliced
1 pound skin-on fresh cod
1 tablespoon seasoned salt, or more to taste
½ cup mayonnaise
2 ½ tablespoons grated Parmesan cheese
2 ½ tablespoons shredded provolone cheese
2 ½ tablespoons shredded mozzarella cheese
1 tablespoon chopped fresh parsley

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place butter in a 9x13-inch casserole dish. Place casserole dish in the preheating oven until butter is melted, about 5 minutes. Spread onion slices in the bottom of the casserole dish. Place cod skin-side down over onion. Sprinkle seasoned salt evenly on top. Mix mayonnaise, Parmesan cheese, provolone cheese, mozzarella cheese, and fresh parsley together in a bowl. Spread over cod. Bake in the preheated oven until cod flakes easily with a fork, 20 to 25 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 435.2
Fat: 34.4 g
Saturated fat: 10.5 g
Carbohydrates: 7.3 g
Sugars: 2.8 g
Dietary fiber: 1.1 g
Protein: 25.5 g
Cholesterol: 94.6 mg
Sodium: 1090.5 mg