xiaoxl/recipe_data huggingface dataset:
Almond Cupcake with Salted Caramel Buttercream Frosting
Category: desserts
By BakinMama

A delicious cupcake with a to-die-for frosting! I came up with this for my friend's wedding--she wanted something different for her wedding cake (cupcakes).  It turned out so good that I had to share!

Ingredients:
1 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
1 cup white sugar
½ cup margarine, softened
2  eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
¾ cup whole milk
½ cup brown sugar
½ cup margarine
2 tablespoons light corn syrup
1 tablespoon vanilla extract
½ cup heavy cream, or as needed
1 pinch salt
¾ cup salted butter, softened
2 cups confectioners' sugar, sifted

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line 12 cupcake cups with paper liners. In a bowl, whisk together the flour and baking powder. In a mixing bowl, thoroughly cream together the sugar and 1/2 cup of margarine until very well blended. Beat in the eggs, one at a time, until thoroughly combined, and stir in the vanilla and almond extracts. Gradually beat in the flour mixture, alternating with the milk, in several additions. Spoon the batter into the prepared cupcake cups, filling them about 2/3 full. Bake the cupcakes in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. To make caramel, Place the brown sugar, 1/2 cup margarine, corn syrup, and vanilla into a large saucepan over medium heat, and bring the mixture to a boil. Reduce heat, and simmer until thickened, 3 to 4 minutes; remove from heat and allow to cool to warm (not hot) temperature. Add the cream, a little at a time, until the caramel has the consistency of honey. Mix in the pinch of salt, and allow to cool to room temperature. Beat the salted butter with confectioners' sugar in a bowl with an electric mixer on medium speed until the mixture is fluffy; slowly add and beat in the caramel, a tablespoon at a time, beating until the frosting is smooth.

Prep time: 30 mins
Cook time: 25 mins
Total time: 1 hr 25 mins
Yields: 1 dozen cupcakes

Calories: 526.3
Fat: 29.8 g
Saturated fat: 11.6 g
Carbohydrates: 62.5 g
Sugars: 48.1 g
Dietary fiber: 0.4 g
Protein: 3.6 g
Cholesterol: 69.8 mg
Sodium: 353.1 mg
Chicken and Potatoes With Pesto


Ingredients:
boneless skinless chicken breasts, potato, onion, pesto sauce, garlic powder, salt, pepper, mozzarella cheese

Directions:
Mix 3 Tbsp pesto with potatoes and onions.
Place into casserole dish.
Top with chicken.
Evenly rub 1 Tbsp pesto on top of the chicken breasts.
Season with salt, pepper, garlic and Italian seasonings.
Top with cheese.
Bake at 400°F for 40 minutes.  If the cheese begins to brown too fast, loosely cover w/foil then remove foil during the last 5-10 minutes.
Serve with garlic bread and a salad.
Enjoy!
Tweaked Gnocchi With Butternut Squash


Ingredients:
sun-dried tomato, baby portabella mushrooms, ground pepper, rosemary, sage, parmesan cheese

Directions:
Preheat oven to 425 degrees.
Place cubed squash in a glass baking dish.
Spray with an olive oil mister or cooking spray and toss to coat.
Stir in pepper, rosemary and sage.
Put dish in oven and cook about 30 minutes, until squash is tender.
Towards the end of the cook time for the squash, saute the mushrooms in a bit of cooking spray or mist with olive oil.
Prepare gnocchi according to package directions, and drain.
Remove squash from oven and stir in mushrooms, gnocchi and feta cheese. Sprinkle with parmesan cheese.
Place dish back in over for about 10 minutes until cheese starts to melt slightly.
Remove, stir, serve, enjoy!
Guacamole That Rocks


Ingredients:
avocados, onion, lemons, lime juice, salt, ground black pepper, tortilla chips

Directions:
Mix avocados, drained tomatoes, onion, lemon juice and salt in medium bowl until well blended. Season with pepper to taste.
Serve with tortilla chips, if desired.
Redneck Strawberry Cake


Ingredients:
strawberry Jell-O gelatin dessert, flour, sugar, butter, eggs, water, strawberry, cream cheese, butter, powdered sugar, Cool Whip, salt, vanilla, evaporated milk, coconut, strawberry

Directions:
For cake:
Combine cake mix, Jell-O, flour, sugar in a bowl and mix with wire whisk.
Add softened butter and mix well.
Add eggs one at a time, beating after each addition.
Add the water & strawberries & mix well.
Divide the batter (will be thick] into 3 cake pans (greased & floured, not sprayed, mine stuck].
Bake at 350 for 25-35 min or till toothpick is clean & cake is pulling away from edges of pan.
Cool on wire racks in pans for 10 min then remove from pans and cool on racks completely.
For icing:
Combine the softened cream cheese & butter & beat till soft & pliable and no lumps.
Add 1 box of powdered sugar, salt & vanilla, 1/2 can milk & beat till mixed well.
Add 1/2 box powdered sugar.
Add cool whip & a few drops of red food coloring to make pink color & mix well.
Add 1 cup coconut.
Ice all three layers and top of cake.
Sprinkle coconut on top.
Place slices of strawberries on top of coconut.
Chocolate Nut Upside Down Cake


Ingredients:
dark brown sugar, unsalted butter, water, flour, baking powder, baking soda, salt, unsalted butter, sugar, vanilla, eggs, buttermilk

Directions:
Heat oven to 350°F and lightly butter the sides of a 9"x2" round cake pan.
To make caramel:.
In a small saucepan, combine the brown sugar, butter, and water. Cook over medium heat, stirring often, until the butter is melted and the mixture is smooth. Bring to a boil and pour into the prepared pan, swirling to coat the bottom evenly. Scatter in the nuts evenly and gently press them inches.
To make the cake:.
Sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a medium bowl, beat the butter with an electric mixer until smooth. Gradually add the sugar; continue beating until fluffy. Stir in vanilla. Add the eggs one at a time, beating briefly after each addition. Sprinkle half of the flour mixture over the butter and mix on low speed just until the flour disappears. Add the buttermilk and mix until just blended. Lightly mix in the remaining flour. Scoop spoonfuls of batter onto the nuts and gently spread the batter evenly in the pan. Lightly tap the pan on the counter to settle the ingredients.
Bake until a pick inserted in the center comes out clean, about 45 minutes.
Immediately run a paring knife around the inside edge of the pan. Set a flat serving plate on top of the pan and invert the cake. Let the inverted pan rest for about 3 minutes to let the topping settle. Gently remove the pan and serve slightly warm or at room temperature. Enjoy!
Carne Adovada (Red Chile and Pork Stew)


Ingredients:
onions, garlic cloves, flour, salt, ground cumin, fresh ground black pepper, boneless pork shoulder, reduced-sodium chicken broth, bay leaf

Directions:
Preheat oven to 350°. Heat 2 tablespoons oil in a large, heavy-bottomed, ovenproof pot over medium-high heat. Add onions and garlic and cook, stirring, until onions are golden, about 6 minutes. Remove from heat and transfer onions and garlic to a bowl with a slotted spoon.
In a large bowl, stir together flour, salt, cumin, and pepper. Add pork and toss to coat. Return pot to medium-high heat, add remaining 1 tablespoons oil, and, working in batches, lightly brown meat on all sides, 5 to 7 minutes per batch. Transfer meat to a separate bowl as you go.
Return onions and garlic to pot. Sprinkle with ground chiles and cook, stirring, 2 minutes (mixture will be thick- I added some of the broth at this point to keep the chile from burning]. Add the rest of the broth, stirring to loosen browned bits from bottom of pot. Whirl sauce in a blender until smooth. Return sauce to pot and add bay leaf and reserved pork (I also added the pork bone].
4. Cover pot, put in oven, and cook 1 hour. Set lid slightly ajar and cook until pork is fork-tender, about 1 hour more. Remove bay leaf and season with additional salt before serving.
Texas Pete® Hush Puppies W/ Cheddar Cheese & Bacon


Ingredients:
white cornmeal, all-purpose flour, kosher salt, black pepper, baking powder, buttermilk, egg, garlic, cheddar cheese, bacon

Directions:
Preheat fryer to 350 degrees or pour 4 inches of oil into a deep, heavy pot. Clip a candy thermometer on the side of the pot and bring to 350 degrees over medium-high heat.
In a large bowl, whisk together the cornmeal, flour, salt, pepper and baking powder. Set aside.
In a medium bowl, whisk together buttermilk, egg, garlic, Texas Pete® Hot Sauce and Texas Pete® Medium Salsa. Pour wet ingredients into the dry ingredients and stir until just mixed.
Add cheese and bacon. Mix until just combined.
Using 2 tablespoons or a #30 scoop, carefully drop balls of batter into fryer. Fry for about 4 minutes, turning halfway through until golden brown and cooked through.
Transfer to paper towel lined sheet tray and sprinkle with kosher salt to taste. Serve immediately.
Easy Summer Pasta Salad


Ingredients:
tri-colored pasta, cucumber, tomatoes, sliced ripe olives

Directions:
Boil a large pot of water for the box of pasta. After the water comes to a boil, dump in the whole box of pasta.
Use a large mixing bowl. Core the tomato. and Slice the cucumber. Cut the cucumber and tomato into small pieces. Then place in the bowl.
Add the whole can of black olives.
Once the pasta has cooked, let it cool for  an hour. After it has cooled, add the pasta to the bowl with the vegetables.
Mix the vegetables and pasta. After you have mixed up all the ingredients, Add the bottle of Italian dressing.
Mix in the Italian dressing. Then add the Salad Supreme Seasoning and mix it up again.
Finally put in the frig and let it chill for 2 hours. Once chilled, Enjoy.
Desperation Cookies


Ingredients:
butter, white sugar, brown sugar, vanilla, baking soda, salt, eggs, flour, chocolate chips

Directions:
Melt the butter.
Mix in the white and brown sugar.
Add the vanilla, baking soda, salt and mix.
Add the eggs and stir it all up.
Then, add half the flour and all the chips and nuts.
Stir well.
Add the other half of the flour and mix.
Drop by teaspoons onto cookie sheets.
Bake at 350 F for 10-12 minutes.
Allow them to cool for two minutes, then transfer to a wire rack to finish cooling.
Healthier Banana Crumb Muffins
Category: bread
By MakeItHealthy

These muffins are so tasty. I add extra bananas and decrease the sugar. They are healthier and still good.

Ingredients:
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
4  bananas, mashed
¼ cup white sugar
1  egg, lightly beaten
⅓ cup butter, melted
⅓ cup packed brown sugar
2 tablespoons all-purpose flour
⅛ teaspoon ground cinnamon
1 tablespoon butter

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups or line with muffin papers. Mix 1 1/2 cups flour, baking soda, baking powder, and salt in a large bowl. Beat bananas, sugar, egg, and melted butter in another bowl. Stir banana mixture into flour mixture just until moistened. Spoon batter into prepared muffin cups. Combine brown sugar, 2 tablespoons flour, and cinnamon in a small bowl.  Blend in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. Bake in preheated oven until golden and tops spring back when lightly pressed, 18 to 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 10 muffins

Calories: 235.1
Fat: 8.1 g
Saturated fat: 4.9 g
Carbohydrates: 38.7 g
Sugars: 18 g
Dietary fiber: 1.8 g
Protein: 3.3 g
Cholesterol: 37.9 mg
Sodium: 352.6 mg
Parmesan Vinaigrette


Ingredients:
olive oil, red wine vinegar, parmesan cheese, fresh basil, fresh parsley, fresh oregano, garlic

Directions:
Mix all ingredients. Refrigerate until ready to serve., Mix again before serving.
Chamomile Apple Tea


Ingredients:
"cinnamon"

Directions:
In a small saucepan, bring apple juice and pineapple juice to a boil., Quickly remove from heat and add chamomile flowers., Let steep for about 5 minutes., Strain, and pour in cups., Add a dash of cinnamon if desired. Enjoy!
Breakfast Bowls


Ingredients:
onion, garlic cloves, red bell pepper, breakfast sausage, butter, eggs, cheese

Directions:
Preheat the oven for the Crispy Crowns (per the package instructions].
While the oven is preheating, chop all of the vegetables in preparation for cooking. Start heating a large skillet over medium heat with 1 TBSP oil.
When the skillet is hot, add the onions to the skillet. While the onions are cooking, add the Crispy Crowns to a baking sheet and bake per the package instructions. After the onions have cooked for 2 – 3 minutes, add the garlic, red bell pepper, and jalapeño (if using]. Cook 1 minute longer. Add the sausage, breaking it up into smaller pieces as it cooks. Brown and drain. Reduce the heat to low to keep the sausage warm while the other items are prepared.
About 5 minutes before the potatoes are done, heat another small skillet over medium heat. Add the butter. After the butter has melted, add the beaten eggs and some salt and pepper. Scramble the eggs until they are barely firm.
Assembly:  Add the scrambled eggs and hot Crispy Crowns to the cooked sausage mixture and gently stir to combine. Add to individual plates or serving bowls and top with shredded cheese. Serve with toast or warm tortillas.
Want to Lighten it Up?.
1] Use reduced-fat sausage. I normally use Jimmy Dean Reduced-fat Sausage.
2] Instead of using 5 whole eggs, try separating 2 eggs with 3 whole eggs (or all egg whites].
3] Use reduced-fat cheese. I normally use 2% cheddar that I freshly grate before adding it to the breakfast bowl. Don't go overboard on the cheese if you want to keep the calories to a minimum.
4] Use only about 2 cups of the Crispy Crowns (instead of 3 cups] to cut down on the calories, fat, and carb content.
Mom's Pot Roast


Ingredients:
mustard, brown sugar, water, vinegar, onions, salt, flour

Directions:
In a Dutch oven, brown the pot roast in the oil.
This will take about 15 minutes to get all surfaces browned.
Add the remaining ingredients and bring to a boil.
Lower the heat and simmer very slowly for 3 hours.
Take the roast out and keep warm.
Strain the gravy (serve the onions as a side dish].
Mix the flour with water and thicken the gravy if desired.
Chocolate Pecan Pie Bars
Category: desserts
By biologyprof

These bars/bites are a modification of our family chocolate pecan pie recipe. The small bites can be used in Christmas cookie gift boxes and are typically the first item gone at Christmas parties.

Ingredients:
2 cups all-purpose flour
⅓ cup white sugar
⅓ teaspoon salt
⅔ cup margarine
1 ½ cups light corn syrup (such as Karo®)
1 cup brown sugar
4  eggs
3 tablespoons margarine
1 ½ teaspoons vanilla extract
⅛ teaspoon salt
1 ½ cups chopped pecans
1 (11 ounce) package chocolate chips

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 10x15-inch jelly roll pan. Stir flour, white sugar, and salt together in a large bowl. Cut in 2/3 cup margarine until mixture resembles coarse crumbs. Press mixture into the bottom of the prepared pan. Bake in the preheated oven for 20 minutes. While the crust is baking, prepare the filling by mixing corn syrup, brown sugar, eggs, margarine, vanilla extract, and salt together in a large bowl until smooth. Stir in pecans. Remove the crust from the oven and sprinkle with chocolate chips. Spread filling evenly over the chocolate chip covered crust. Bake in the preheated oven until set, 20 to 25 minutes. Cool completely before cutting into squares.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr 30 mins
Yields: 40 bars

Calories: 194.1
Fat: 9.9 g
Saturated fat: 2.5 g
Carbohydrates: 26.9 g
Sugars: 14.8 g
Dietary fiber: 1.1 g
Protein: 2.1 g
Cholesterol: 18.6 mg
Sodium: 88.2 mg
Pheasant Mulligan With Dumplings


Ingredients:
pheasants, carrots, onions, cabbage, potatoes, butter, flour, baking powder, salt, egg, milk

Directions:
Clean pheasants, cut into serving portions and cover with water in stockpot.
Add carrots, onions, and cabbage; cook slowly until nearly tender.
Add potatoes and butter; season to taste with salt and pepper.
Cook until meat and vegetables are tender.
Make dumplings; sift flour baking powder and salt together.
Beat egg, add milk and stir into dry ingredients.
Drop by spoonfuls into the hot stew and cover the pot tightly.
Cook for 15 minutes without lifting the cover.
Roth Prasad


Ingredients:
plain flour, caster sugar, cardamom powder, ghee, milk, ghee

Directions:
Add sugar and cardamom to flour.
Mix in ghee with your fingers.
Add milk gradually, to form a soft, scone-like dough. You may need more or less, so dont pour all at one go.
Divide dough into ten balls and flatten into discs, about 3 mm thick. You may have to use a rolling pin for this.
Heat ghee on a medium flame.  Fry roth on the medium flame till golden brown on both sides.  (Be careful, frying at too high a temperature will cause the roth to be raw inside].
Bacon and Avacado Pasta Salad


Ingredients:
pasta, bacon, avocados, fresh thyme leaves, mayonnaise, fresh lemon juice, lemon zest, sugar, fresh thyme leave, olive oil

Directions:
To make the dressing, combine mayonnaise, lemon juice, lemon zest, sugar and thyme in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add the olive oil in a slow stream until emulsified; set aside.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
In a large bowl, combine pasta, bacon, avocado, lemon-thyme dressing, salt and pepper to taste.
Serve immediately, garnished with thyme.
Adapted from The Cozy Apron.
Lemon-Yogurt Vinaigrette


Ingredients:
fresh lemon juice, red wine vinegar, garlic, pepper, Dijon mustard, plain yogurt

Directions:
Whisk everything together except the yogurt., When well blended whisk in the yogurt.
Paposecos


Ingredients:
flour, salt, active dry yeast, sugar, margarine, water, shortening

Directions:
Dissolve yeast in 1/2 cup of the lukewarm water with 1/2 tsp sugar added, let stand for 5 minutes or until doubled in size.
Place in large bowl, add enough flour to make a batter, cover with a cloth and blanket, and let stand until it forms bubbles and looks lumpy.
Add remaining ingredients, mix well and knead for about 10 minutes or until smooth.
Add more flour if dough is too soft.
Cover with the cloth and blanket and let stand in warm place until doubled in size.
On floured board, using about 1/3 cup dough for each roll, shape into round balls.
Let shaped rolls rest on a cloth.
After all rolls are shaped, beginning with first shaped rolls, flatten each with palm of hand, making an indent in the middle with the side of your hand, and fold in half.
Lay each on a cloth with open side down.
Let rolls rest for 5 minutes.
Place rolls on baking sheet with open side up, and brush with milk.
Bake in preheated 500F oven for 10-15 minutes.
White Bread


Ingredients:
white bread flour, active dry yeast, milk, water, sugar, salt, white pepper, butter

Directions:
Combine milk and water in a microwaveable jar and heat for 1 minute.
Put yeast in a small bowl with the sugar and a little of the warm milk and water mix and allow to prove. It takes about 10 minutes. It should  have doubled in volume be frothy.
Put flour in a large mixing bowl add salt and pepper and stir to combine.
Add butter and crisco to the flour and rub into the flour.
When the yeast has proved make a well in the middle of the flour and add the yeast and some of the milk and water mixture, stir into the flour, adding a little of the milk and water a little at a time, till a soft dough is formed.  It may take more or less of the milk mix depending on the moisture content of your flour.
Put flour on your hands and turn dough out onto a floured surface and Knead for 10 minutes, add extra flour to dough and hands to prevent it from sticking.
When dough is smooth, put into a large bowl that has been sprayed with Pam to prevent it sticking, and cover with Clingfilm and leave to rise, for about 1-1 1/2 hours or till it has doulbed in size. Its is best left in a warm area for this.
After the dough has risen turn out onto a floured surface and knead for 5 minutes, (at this stage the dough can be put into ziplock bags and stored in the fridge for up to 3 days, it will continue to rise, so it needs to be a quart sized bag] then shape into desired loaf shape or put into pre greased loaf pan.
Preheat oven to 400°F.
Cover the dough and leave to rise again for about 15 minutes.
When dough has risen brush with egg wash and sesame seeds and a little kosher salt.
Bake at 400°F for about 30 minutes.
Mushroom and Horseradish Hamburgers (Reduced Fat)


Ingredients:
onion, garlic cloves, mushroom

Directions:
Put the onion, garlic and mushrooms into a food processor or chopper and blitz for about 40 seconds to a minute until everything is mixed and the mushrooms are finely chopped.
Put the ground beef into a bowl and add the mixture you just blitzed, the horseradish sauce, stock cube and the egg white.
Combine the mixture with your hands and then put into the fridge for about 30 minutes to let it firm up.
Take out of the fridge and form into four equal sized patties.
Then either fry them in a pan or do as I do and lightly brush them with very little extra virgin olive oil and grill them on a Foreman type grill.  It takes about 8 minutes for them to be cooked through.
Serve.
Pain Killer


Ingredients:
dark rum, pineapple

Directions:
Add ice to a highball glass.
Add dark rum, coconut rum, orange juice, and pineapple juice to a shaker; shake mixture vigorously for 5-10 seconds.
Pour the contents into the glass; garnish with a pineapple wedge.
Copycat Starbucks Passion Tea Lemonade Drink


Ingredients:
tea bags, water, sugar, vanilla

Directions:
Boil water.
Remove from heat and add tea bags, sugar and vanilla.
Allow to sit for 15 minutes.
Remove tea bags and refrigerate for at least 1 hour.
Add ice to a tall closable container.  Add 8 ounces tea and 2 ounces of lemonade per serving.  Shake well to mix.
No Bake Oatmeal Cookies
Category: desserts
By MATTHEW A BRENNAN

Nummy sweet chocolaty balls of cookie goodness. Especially good for children and husbands.

Ingredients:
2 cups rolled oats
¾ cup white sugar
3 tablespoons unsweetened cocoa powder
1 tablespoon water
½ teaspoon vanilla
⅔ cup butter, softened
1 cup confectioners' sugar

Directions:
In a large bowl, combine the oats, sugar and cocoa. With clean hands, mix in the water, vanilla and butter to form a dough. Wash hands, then roll the dough into balls 1 to 2 inches in diameter. Roll balls in confectioners' sugar until thickly coated (or they will become crusty). Chill 20 minutes before serving.

Prep time: 10 mins
Total time: 30 mins
Yields: 24 cookies

Calories: 116.2
Fat: 5.7 g
Saturated fat: 3.4 g
Carbohydrates: 16.2 g
Sugars: 11.2 g
Dietary fiber: 0.9 g
Protein: 1.1 g
Cholesterol: 13.6 mg
Sodium: 36.9 mg
Super-Easy Peanut Butter Cookies
Category: trusted-brands-recipes-and-tips
By Kraft Peanut Butter

When we need cookies in a snap, this is our best go-to recipe - easy, fast and super delicious!

Ingredients:
1 cup KRAFT Smooth Peanut Butter
½ cup white sugar
1  egg

Directions:
Heat oven to 325 degrees F. Mix all ingredients with large spoon until well blended. Roll into 24 balls; place, 4 inches apart, on baking sheets. Flatten with fork. Bake 20 min. or until lightly browned. (Do not overbake.) Cool 5 min. on baking sheets; transfer to wire racks. Cool completely.

Prep time: 5 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 24 cookies

Calories: 79.1
Fat: 5.5 g
Saturated fat: 1.1 g
Carbohydrates: 6.8 g
Sugars: 4.8 g
Dietary fiber: 0.7 g
Protein: 2.3 g
Cholesterol: 7.8 mg
Sodium: 42.9 mg