xiaoxl/recipe_data huggingface dataset:
Peanut Butter Ice Cream Topping
Category: side-dish
By MsRonnie7

For peanut butter lovers!

Ingredients:
1 cup white sugar
½ cup water
½ cup peanut butter

Directions:
Mix together the white sugar and water in a small saucepan over high heat and bring to a boil; boil for one minute. Remove from heat and stir in the peanut butter until melted well blended. Pour the warm sauce over ice cream to serve.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 1 cup

Calories: 191.6
Fat: 8.1 g
Saturated fat: 1.7 g
Carbohydrates: 28.1 g
Sugars: 26.5 g
Dietary fiber: 1 g
Protein: 4 g
Sodium: 74.5 mg
Moist Golden Cake


Ingredients:
unsalted butter, sugar, vanilla extract, canola oil, eggs, buttermilk, cake flour, baking powder, salt, heavy cream

Directions:
Arrange a shelf in the lower third of the oven, place a baking stone on it, and preheat the oven to 350 F/177°C.
Spray a 9 x 2-inch (23 x 5-cm] round cake pan with nonstick cooking spray and line with a parchment circle. (I very lightly spray the top of the parchment, too.].
In a mixer on medium speed, beat the butter to soften. Beat until it is light in color, about 3 minutes. Add sugar and continue to beat (cream] until very light, scraping down the sides and across the bottom of the bowl at least once. While creaming, feel the bowl; if it does not feel cool, place in the freezer for 5 minutes, then continue creaming.
Beat in the vanilla. On medium speed, blend in the oil.
On the lowest mixer speed, blend in the yolks, one at a time, mixing just to blend. Blend in the whole eggs, one at a time, mixing just to blend.
In a medium mixing bowl, beat flour, baking powder, and salt for 30 full seconds at medium speed with a hand mixer or with a fork or whisk by hand.
On the slowest mixer speed, blend over 1/2 of the flour mixture into the batter. Continue on slowest speed and blend in 1/2 of the buttermilk. Continue adding the remainder of the flour until all is incorporated. Blend in the remaining buttermilk.
In a cold bowl with cold beaters, whip cream until soft peaks form when the beater is lifted. Stir about 1/4 of the whipped cream into the batter to lighten. Then, fold the rest of the whipped cream into the batter.
Pour the batter into the prepared pan. Drop the pan onto the counter from a height of about 4 inches (10 cm] to knock out bubbles. Place the cake in the oven on the stone and bake until the center springs back when touched, or a toothpick inserted in the center comes out clean but moist, about 40 minutes. Ideally, the cake should not pull away from the sides until it has just come out of the oven. The center temperature should be about 209 F/98 C if you check by inserting an instant read thermometer.
Place in the pan on a rack to cool, about 10 minutes, then shake the pan to loosen the cake all around. Spray a cooling rack with nonstick cooking spray and invert the cake onto the rack to finish cooling. Peel off the parchment. Cool completely before slicing into layers, storing or icing.
Alyson's Broccoli Salad
Category: salad
By JJOHN32

Confirmed broccoli haters have changed their minds after tasting this salad. It is great for potlucks or buffet meals. Make a day or so before you wish to serve to meld the ingredients. I have used sugar substitutes for the white sugar and also used nonfat or low-fat mayonnaise and it still tastes great!

Ingredients:
10 slices bacon
1 head fresh broccoli, cut into bite size pieces
¼ cup red onion, chopped
½ cup raisins
3 tablespoons white wine vinegar
2 tablespoons white sugar
1 cup mayonnaise
1 cup sunflower seeds

Directions:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours. Before serving, toss salad with crumbled bacon and sunflower seeds.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 558.5
Fat: 48.1 g
Saturated fat: 7.6 g
Carbohydrates: 23.9 g
Sugars: 13.5 g
Dietary fiber: 3.9 g
Protein: 12.9 g
Cholesterol: 30.8 mg
Sodium: 583.5 mg
Chicken-Stuffed Banana Peppers


Ingredients:
banana peppers, chicken breast, yellow rice, olive oil, water, salt

Directions:
• Season chicken breast with salt & Mrs. Dash and place in crock pot with 1 cup of water and cook on low for about 4 hours (you can also simmer in a pot with water for a quicker cooking method, the goal is to cook the chicken breast so it will easily shred]. Allow chicken to cool for 15 minutes before shredding.
• Pre-heat Oven to 400 degrees.
• Prepare Saffron Yellow Rice according to package directions (my personal favorite is Mahatma Saffron Yellow Rice].
• Wash & seed the banana peppers.
• Make a slit down the center of the peppers so you can stuff them.
• Coat the banana peppers with 2 Tbsp Olive Oil, salt & Mrs. Dash. Place in baking dish.
• Shred chicken breast in large mixing bowl.
• Mix cream of chicken soup with one can of water and whisk until    blended.
• Add about half of the prepared rice and half of the prepared cream of chicken soup to the shredded chicken. Mix well. The mixture should be creamy, but not too runny.
• Stuff the chicken rice mixture into banana peppers.
• Top with shredded cheese.
• Bake for 25 minutes until cheese is bubbly.
• Enjoy!
Chocolate Sauce


Ingredients:
butter, margarine, sugar, salt, evaporated milk

Directions:
Melt butter and chocolate in top of double boiler; stir in remaining ingredients.
Cook, stirring constantly, until sugar is dissolved and sauce is smooth.
Serve warm or cold over ice cream.
Chicken Vegetable Bean Soup


Ingredients:
olive oil, onions, garlic cloves, water, skinless chicken thighs, cayenne pepper, black pepper, thyme, salt, bay leaves, kale, carrots, dried lentils, barley, quinoa, dried black beans

Directions:
Heat olive oil in 8 qt pot over medium heat., Cook mushrooms until softened, about 5 minutes., Add onion and cook until softened, about 5 minutes., Add garlic and cook about 1 minute., Add water and turn heat to high., Remove skin from chicken thighs and add chicken to pot., Add cayenne pepper, black pepper, thyme, salt and bay leaves., Bring to boil., Reduce heat to low and simmer, covered, for 45 minutes., Remove chicken thighs and and carefully remove bones and cartilage., Cut chicken into bite-size pieces and return to pot., Add carrots, kale, red peppers, lentils, barley, quinoa and black beans., Return to boil., Reduce heat to low and simmer, covered, for 1 hour., Remove bay leaves., Enjoy.
Hard-Boiled Egg Casserole
Category: main-dish
By Mary Shawhan

Delicious and filling egg casserole which uses an unusual main ingredient: hard-boiled eggs! This is a much requested favorite for game-day brunch during football season.

Ingredients:
8  hard-boiled eggs, peeled and halved
¼ cup butter
¼ cup all-purpose flour
2 cups half-and-half
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
¼ teaspoon dry mustard
1 cup shredded Gruyere cheese
½ cup freshly grated Parmesan cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Butter a 9-inch square baking dish. Arrange eggs, cut-side down, in the prepared baking dish. Melt butter in a saucepan over medium-low heat. Whisk flour into the melted butter until dissolved, 2 to 3 minutes. Gradually stir half-and-half into flour mixture until sauce is thickened and smooth, about 5 minutes. Season sauce with salt, pepper, garlic powder, and mustard. Stir Gruyere cheese into sauce until melted and smooth. Pour sauce over eggs and sprinkle Parmesan cheese over sauce. Bake in the preheated oven until bubbling and golden brown, 20 to 25 minutes.

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

Calories: 299.5
Fat: 23.9 g
Saturated fat: 13 g
Carbohydrates: 6.5 g
Sugars: 0.8 g
Dietary fiber: 0.1 g
Protein: 14.5 g
Cholesterol: 268.9 mg
Sodium: 395 mg
Everyday Frittata


Ingredients:
garlic clove, olive oil, broccoli florets, crushed red pepper flakes, eggs, milk, parmigiano-reggiano cheese

Directions:
Preheat oven to 350.
In a 10-inch ovenproof skillet, cook garlic in 1T of oil over medium high heat for approx 30 seconds.
Add broccoli and red pepper and cook for 1 minute.  Stir in 2 T water, season with salt and pepper, and cover. Cook over medium heat until the broccoli is crisp-tender, about 2 minutes. If using leftover vegetables, skip this step and add them directly to the egg mixture.
In a bowl, whisk the eggs with 1/4 tsp salt and 1/4 tsp black pepper, milk (or cream], and Parmigiano or other cheese.
Stir broccoli or other vegetables into egg mixture.
Return skillet to stovetop and heat remaining 1 T of oil. Pour in egg mixture and cook over moderately low heat until set around edges - approx 3 minutes.
Transfer the skillet to the oven and bake until the center is set, approx 12-18 minutes.
Finish under the broiler for approx 2 minutes until top has darkened. Serve warm or room temperature.
Taco Soup


Ingredients:
ground beef, onion, pinto beans, stewed tomatoes, diced tomatoes with green chilies, processed cheese, salt, pepper, garlic powder, sour cream

Directions:
"In a Dutch oven or soup kettle, cook ground beef and onion over medium heat until meat is no longer pink; drain. Add the beans, tomatoes, chili, cheese and seasonings. Reduce heat to low; cook and stir until the cheese is melted. Stir in 1 cup of the sour cream; heat through (do not boil]. Garnish with remaining sour cream."
Tasty Chile Relleno Bake


Ingredients:
whole green chilies, monterey jack cheese, cheddar cheese, milk, flour, salt, eggs

Directions:
Grease 9x9 pan., Tear each chili so it lies flat and spread into pan., Sprinkle cheese over chilis., Mix together remaining ingredients and pour over cheese., Bake at 350 degrees for 30 minutes.
Mom's Famous Meatballs


Ingredients:
ground beef, romano cheese, eggs, garlic cloves, milk, fresh basil, fresh basil, olive oil, garlic cloves, tomato paste, crushed tomatoes, sugar

Directions:
Combine first 6 ingredients with 1/4 cup basil.  Shape into 16 meatballs.
In nonstick skillet, heat 1 T. oil over medium heat.  Add half of meatballs; cook, turning once, until browned, 3 minutes per side.  Remove from pan.  Repeat with remaining oil and meatballs.  (Stop at this point if you are making your own sauce, add meatballs to your sauce and cook for 45 minutes or so].
To skillet add garlic.  Cook until lightly browned,1 minute.  Stir in tomato paste.  Fill paste can halfway with water; stir into mixture.
In pot over medium heat combine crushed tomatoes and paste mixture.  Stir in sugar and remaining basil.  Bring to simmer; add meatballs.  Partially cover; cook until meatballs are no longer pink inside, 45 minutes.
Cauliflower Tagine


Ingredients:
extra virgin olive oil, sweet onion, garlic cloves, ground cumin, ground ginger, lemons, bay leaves, kosher salt, fresh ground pepper, cauliflower, carrots, whole tomatoes, chickpeas, raisins, cinnamon stick, zucchini, cilantro leaf

Directions:
Heat oil in a large Dutch oven over medium heat; add onion and sauté 6 minutes, or until soft and translucent.
Stir in garlic, cumin, ginger, lemon slices, bay leaves, salt and pepper and cook, stirring, until fragrant.
Pour in broth; add cauliflower, carrots, tomatoes with their juice, chickpeas, raisins and cinnamon stick.
Bring to a boil, breaking up tomatoes into large chunks with a spoon.
Reduce heat to low, cover pot and simmer 15 minutes, stirring several times.
Add zucchini chunks; cover pot and continue to simmer 10 minutes longer or until tender.
To serve, spoon couscous into serving bowls; top with the cauliflower tagine and juices from pot.
Sprinkle almonds and cilantro over each serving.
Beet Maror


Ingredients:
apple cider vinegar, raw beet

Directions:
Combine all ingredients in food processor.
Pulse until horseradish and beets are well ground.
Carefully remove lid; do not inhale or smell mixture, as it may burn eyes and nasal passages.
Store in a glass container.
Serve.
Strawberry Pavlova


Ingredients:
cream of tartar, sugar, cornstarch, white vinegar, confectioners' sugar, strawberries

Directions:
Line a baking sheet with parchment paper.
In a copper or stainless steel mixing bowl whip the egg whites with cream of tartar until foamy.
Gradually add in the 1 cup sugar and continue to whip until stiff peaks form (about 8 minutes].
After the whites have been whipped fold in cornstarch and white vinegar.
Spread the meringue out to a 10-inch circle on the parchment paper leaving a shallow indentation in the middle (to allow the whipped cream to sit on].
Bake at 300 degrees F for 30-40 minutes.
Allow to cool.
In a chilled mixing bowl beat the whipping cream until just soft peaks form.
Add in 3-4 tablespoons confectioners sugar and continue beating until thickened.
TO ASSEMBLE; top the baked meringue (pavlova] with the whipped cream then top with chopped berries.
Alice Springs Chicken


Ingredients:
chicken breast fillets, extra virgin olive oil, Dijon mustard, bacon, cheddar cheese, salt

Directions:
Season chicken breasts with salt and pepper., Sauté in oil, until golden and cooked through., Remove from pan, spread with Dijon mustard and place in roasting dish., Cover with layer of mushrooms and bacon, then top with cheese., Heat in oven at 400º for 5 minutes, just until cheese melts., Garnish with parsley and serve.
Denver Broncos Hot and Spicy Cheeseballs


Ingredients:
sharp cheddar cheese, margarine, red chili powder, paprika, salt, jalapeno-stuffed green olives, flour

Directions:
Blend the cheese and butter.
Stir in the flour, salt and chile powder.
Mix well.
Wrap the dough around an olive, covering it completely.
Place on an ungreased cookie sheet.
Bake at 400 for 12-15 minutes or till lightly browned.
Note: These do not spread like a cookie so you can space them close on the sheet.
Smoky Refried Bean Soup


Ingredients:
onion, garlic cloves, green bell pepper, vegetable broth, diced tomatoes, black beans, frozen corn kernels, cumin, paprika, Mexican oregano

Directions:
Heat a large, non-stick pot and saute the onion until it begins to brown (adding a little water if needed to prevent sticking].  Add the garlic and bell pepper and cook for one more minute.  Add all the remaining ingredients and cook until the flavors blend, about 20-30 minutes.  **This soup has a thick, chili consistency**.
Serving suggestion:  Garnish with fresh tomato salsa, avocado, tortilla chips.  Be creative!
Use the minimum amounts of chili powder and hot sauce for a mild dish or add more to make it as hot as you dare.
Delicious Stuffed Potato Pancakes


Ingredients:
potatoes, all-purpose flour, baking powder, eggs, ground beef, onion, egg

Directions:
Mix together the potatoes, flour, baking powder, 3 eggs, and salt and pepper in a bowl.
In another bowl, mix the ground beef, onion, garlic salt, 1 egg, and bread crumbs until well-combined.
Heat the oil in a skillet over medium-low heat, and drop a rounded tablespoon of potato mixture into the hot skillet.
Spread and flatten the pancake out a little, and place about 2 teaspoons of beef mixture on the pancake, spreading the filling out almost to the edges of the pancake.
Drop another rounded tablespoon of potato mixture on top of the beef, and spread it out to completely cover the beef.
Fry until the bottom of the pancake is golden brown, about 5 minutes, then flip and fry the other side until golden, 1 to 2 more minutes.
Okinawa Soba Noodles


Ingredients:
pork, brown sugar, soy sauce, salt, pickled ginger, green onions, water

Directions:
Before starting, leave the pork at room temperature for about 20 minutes.
Put the pork in a pan then pour water just enough to cover the pork. Bring it to a boil then keep boiling for about 5 minutes then drain and discard the liquid.
Pour 5 cups of water in a pot then add 1/3 cup of awamori. Add the pork then bring it to a boil. Once it boils, reduce the heat to low then simmer for at least an hour or until the pork becomes tender.
Remove the pork and reserve the broth which will be used later. Slice the pork into several large pieces.
Place the pork slices in a pot then add 1/2 cup of the reserved pork broth, 3 tablespoons of brown sugar, and 3 tablespoons of soysauce. Cook for 20 minutes using medium-low heat. Turn off the heat then set aside the pork.
In a pot, pour 2 cups of the reserved pork broth then add 2 cups of dashi stock. Bring it to a boil then add 1 tablespoon of soy sauce and adjust taste with salt. This will be the soup for the soba.
Cook the soba noodles according to the package's instruction.
Drain the soba noodles then transfer it to a large serving bowl. Pour the soup then add a piece of fishcake and a slice or two of the braised pork. Add some red pickled ginger and chopped green onions as toppings. Serve while hot.
Chef John's Buttermilk Biscuits
Category: bread
By Chef John

This deceptively simple recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one's my favorite - flaky, but not dry; chewy, but not tough; crisp in just the right spots.

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
¼ teaspoon baking soda
7 tablespoons unsalted butter, chilled in freezer and cut into thin slices
¾ cup cold buttermilk
2 tablespoons buttermilk for brushing

Directions:
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat or parchment paper. Whisk flour, baking powder, salt, and baking soda together in a large bowl. Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes. Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined. Turn dough onto a floured work surface, pat together into a rectangle. Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times. Roll dough on a floured surface to about 1/2 inch thick. Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter. Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb. Brush the tops of biscuits with 2 tablespoons buttermilk. Bake in the preheated oven until browned, about 15 minutes.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 12 biscuits

Calories: 142.8
Fat: 7.1 g
Saturated fat: 4.4 g
Carbohydrates: 17 g
Sugars: 0.9 g
Dietary fiber: 0.6 g
Protein: 2.8 g
Cholesterol: 18.5 mg
Sodium: 321.3 mg
Pumpkin Cornbread


Ingredients:
flour, baking powder, salt, yellow cornmeal, brown sugar, honey, butter, eggs, canned pumpkin, buttermilk

Directions:
Sift together flour, baking powder, salt and coriander in a large mixing bowl; stir in cornmeal.
In a separate bowl, combine brown sugar, honey, melted butter, eggs, pumpkin and buttermilk.
Gradually stir into the dry mixture until all ingredients are blended; do not overmix.
Pour batter into a square 8-inch baking pan and bake in 350 degree oven 40-45 minutes.
Chicken Bacon Cheeseburger Deluxe


Ingredients:
ground chicken, eggs, onion, parmesan cheese, salt, baking soda, white pepper, dried oregano leaves, butter, margarine, cheddar cheese, swiss cheese, lettuce leaves, tomatoes, mayonnaise, ketchup, mustard

Directions:
Combine chicken, eggs, onion, bread crumbs, Parmesan cheese, salt, baking soda, pepper and oregano in large bowl; mix well.
Shape chicken mixture into 4 patties.
Heat butter on grill until butter melts; add patties.
Cook until patties are no longer pink in center, 4 to 5 minutes on each side.
Place 1 slice cheese on top of each patty.
Cook until it melts a little.
Spread each bun with mayonnaise on one half, and mustard on another; arrange 1 lettuce leaf on bottom half of each bun.
Put bread slices on grill for a few seconds.
Top with chicken patty, bacon, tomato slices, a dollop of ketchup and top half of bun.
Serve hot.
Quinoa and Black Bean Chili
Category: soups-stews-and-chili
By Shauna

Vegetarian chili with quinoa. Sprinkle cheese on top to serve.

Ingredients:
1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon vegetable oil
1  onion, chopped
4 cloves garlic, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
1 (28 ounce) can crushed tomatoes
2 (19 ounce) cans black beans, rinsed and drained
1  green bell pepper, chopped
1  red bell pepper, chopped
1  zucchini, chopped
1  jalapeno pepper, seeded and minced
1 tablespoon minced chipotle peppers in adobo sauce
1 teaspoon dried oregano
salt and ground black pepper to taste
1 cup frozen corn
¼ cup chopped fresh cilantro

Directions:
Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes; set aside. Meanwhile, heat the vegetable oil in a large pot over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Add the garlic, chili powder, and cumin; cook and stir 1 minute to release the flavors. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, jalapeno pepper, chipotle pepper, and oregano. Season to taste with salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes. After 20 minutes, stir in the reserved quinoa and corn. Cook to reheat the corn for 5 minutes. Remove from the heat, and stir in the cilantro to serve.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 10 servings

Calories: 233.2
Fat: 3.5 g
Saturated fat: 0.5 g
Carbohydrates: 42 g
Sugars: 2.1 g
Dietary fiber: 11.8 g
Protein: 11.5 g
Sodium: 539.9 mg
Chocolate Sheet Cake With Peanut Butter Frosting


Ingredients:
flour, sugar, baking soda, salt, eggs, sour cream, pure vanilla extract, butter, cocoa powder, hot water, butter, powdered sugar, milk, vanilla extract, walnuts

Directions:
Preheat the oven to 350 degrees F. Grease and flour a 18 by 13-inch rimmed baking sheet.
For the cake:
In a large mixing bowl, combine the flour, sugar, baking soda, and salt. In a separate mixing bowl, beat the eggs and mix in the sour cream, and vanilla. Add the egg mixture to the flour mixture, mixing until just combined.
In a saucepan over medium-high heat, melt the butter and stir in the cocoa powder, and hot water. Bring the mixture to a boil and then remove from the heat. Cool slightly, and incorporate the cocoa mixture with the dry ingredients, mixing just until blended.
Pour the batter into the prepared pan. Bake for 25 minutes, or until a tester inserted into the center comes out clean. Cool completely.
For the frosting:
In a large heavy-bottomed saucepan over medium heat, melt the butter. Add the peanut butter and mix until smooth. Remove from the heat. In a separate large bowl, whisk together the milk, and powdered sugar until fully incorporated. Stir in the vanilla, and slowly incorporate the peanut butter mixture, blending well after each addition.
Frost the cake while both the frosting and cake are still warm. Top with nuts, if desired.
Cook's Note:
Making a sheet cake is the best bang for your buck when it comes to dessert for a group. To vamp it up, take small biscuit cutters and create tiered cakes that can be dusted with powdered sugar. Cake scraps can be saved for a delicious trifle the next day.
Variations:
Chocolate Fudge Frosting: instead of peanut butter frosting, replace peanut butter in frosting recipe with 1/3 cocoa powder. Prepare the frosting the same way.
Toasted Coconut: In addition to topping with nuts, top cake with toasted coconut.
Caramel/Fudge Cake: Drizzle warm caramel sauce and/or fudge sauce over frosting just before serving.