xiaoxl/recipe_data huggingface dataset:
Continental Brownies
Category: desserts
By Zhora Autumn

The lunch ladies at Continental High School baked these great brownies for us in the 80s and 90s. They are super moist.

Ingredients:
2 cups white sugar
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon salt
½ cup butter
½ cup shortening
⅓ cup unsweetened cocoa powder
1 cup hot strongly brewed coffee
2  eggs
½ cup buttermilk
½ cup butter
2 tablespoons unsweetened cocoa powder
¼ cup milk
3 ½ cups confectioners' sugar
1 teaspoon vanilla extract

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease an 11x17 1/2-inch jelly roll pan. Combine white sugar, flour, baking soda, and salt together in a bowl. Place 1/2 cup butter, shortening, 1/3 cup cocoa powder, and coffee in a microwave safe bowl. Heat in microwave for three minutes, stirring after each minute, until well blended. Whisk together the eggs and buttermilk in a bowl. Stir in the flour and cocoa mixtures, mixing until just combined. Pour mixture into the prepared pan. Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 20 minutes. Heat the remaining 1/2 cup butter, 2 tablespoons cocoa, and milk in a saucepan over medium heat until combined, about 5 minutes, stirring often. Stir in the confectioners' sugar and vanilla extract until smooth. Pour the warm frosting over the hot brownies. Allow brownies to cool completely before slicing into bars.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 45 mins
Yields: 2 dozen brownies

Calories: 302.3
Fat: 12.8 g
Saturated fat: 6.3 g
Carbohydrates: 46.1 g
Sugars: 35 g
Dietary fiber: 0.9 g
Protein: 2.5 g
Cholesterol: 36.2 mg
Sodium: 194.8 mg
Cheesy Potato Casserole


Ingredients:
butter, onion, sharp cheddar cheese, sour cream, frozen hash browns

Directions:
In large sauce pan saute onions in butter., Add the cheese, sour cream and soup., Stir until melted., Spread potatoes in 13x9 in pan., Pour soup mixture over top and stir together., Crush corn flakes and sprinkle over top., Cook at 375 degrees Fahrenheit for 45 minutes.
Empanadas de Honoro (Beef Turnovers)


Ingredients:
lean beef, lemon, lime, fresh oregano, chili powder, flour, baking powder, salt, egg, milk, shortening, onions, olive oil, paprika, chili powder, cumin, oregano, hard-boiled eggs, black olives, raisins

Directions:
Marinate beef in a glass bowl with the juice of lemon and lime, 2-3 sprigs of  oregano and chili to taste for at least 4 hours, or overnight.  Sift flour with  baking powder and salt; beat eggs, warm the milk, melt the shortening and add.
Mix to make a stiff dough, cut into 20 pieces and roll each into a small circle. (Alternately, use frozen pastry.]  Chop (not grind] the meat. Chop the onions  and fry in the oil; mix in spices, salt to taste, and beef.
Saute until meat  turns grey.
Place a spoonful of mixture on each dough circle; add slices of  egg, olive and raisins.
Fold in two, brush edges with milk and seal.
Bake in a  400 degree F oven until lightly browned.
Mexican Layered Beef and Bean Casserole


Ingredients:
ground beef, fresh garlic, onion, green bell pepper, Kittencal's Taco Seasoning Mix, black beans, whole kernel corn, sour cream, salsa, tortilla chips, cheddar cheese, plum tomatoes, green onions

Directions:
Grease a 13 x 9-inch baking dish.
In a skillet over medium heat brown the ground beef with garlic, onion, green bell pepper and jalapenos (if using] drain fat then add in taco seasoning, salt and black pepper to taste; heat stirring for 1-2 minutes; transfer the mixture into a large mixing bowl.
Add in black beans, corn, sour cream and salsa; mix until well combined.
Spoon 1/3 of the ground beef mixture or enough to cover the bottom of the dish.
Arrange HALF (3 cups] of the crushed tortillas on top of the ground beef mixture, then sprinkle about 1 cup shredded cheese.
Spoon another 1/3 of meat mixture on top of the cheese.
Cover with remaining half (3 cups] of crushed chips then sprinkle with 1 cup shredded cheese.
Spread the final layer of meat mixture on top then sprinkle with 1 cup cheese.
Top the casserole with green onions and then chopped tomatoes.
Bake at 350 degrees for about 40 minutes.
Let sit for 15-20 minutes before slicing and serving.
Aw-some Coleslaw
Category: salad
By CoOkInGnUt

This is a sweet but tangy slaw that my family loves. It reminds me of the slaw at KFC. It's always best if left over night.

Ingredients:
½ cup mayonnaise
⅓ cup white sugar
¼ cup milk
2 ½ tablespoons lemon juice
1 ½ tablespoons vinegar
salt and pepper to taste
9 ½ cups shredded cabbage
½ cup grated carrots
¼ cup minced sweet onion

Directions:
Whisk together mayonnaise, sugar, milk, lemon juice, vinegar, and salt and pepper in a large bowl. Toss the cabbage, carrots, and onion into the dressing; mix well.  Refrigerate for at least 3 hours or up to overnight before serving.

Prep time: 15 mins
Total time: 8 hrs 15 mins
Yields: 12 servings

Calories: 108.2
Fat: 7.4 g
Saturated fat: 1.2 g
Carbohydrates: 10.3 g
Sugars: 8.1 g
Dietary fiber: 1.6 g
Protein: 1.1 g
Cholesterol: 3.9 mg
Sodium: 80.5 mg
Dad's Micro Ribs


Ingredients:
soy sauce, brown sugar, cinnamon, ground cloves, hoisin sauce, cornstarch, water

Directions:
Mix first 5 ingredients in glass measuring cup.
Microwave at hi 1 minute stirring once or twice.
Arrange ribs in 13x9 inch glass baking dish.
Pour sauce on top, cover with plastic wrap.
Microwave on hi 5 minutes.
Microwave at 50 for 20 minutes.
Turn ribs over, microwave at 50 for 20 minutes.
Drain liquid, reserve.
Microwave ribs uncovered at 50 for 4 minutes.
Skim fat from reserved juices.
Mix cornstarch and water, add to juices, microwave 1-2 minutes until thickened; serve over ribs.
Hoosier Tenderloin


Ingredients:
all-purpose flour, pork, buttermilk, eggs, mustard, pickle, onion

Directions:
Pound pork tenderloin until it's 1/4" thick.
Mix together buttermilk, 2/3 cup flour and eggs to make a paste.
Cover tenderloins with this mixture and refrigerate 12-16 hours.
Heat 1" of oil to 350 degrees in a large skillet.
Remove soaked pork from dish, letting mixture drip away.
Bread pork with crushed crackers, patting the crumbs in so they stick.
Fry each slice until golden brown, turning once. Total cooking time for each slice should be 6-8 minutes.
Serve on bun with mustard, pickle slices and raw onion.
No Bake Sugar Free Strawberry Cheesecake
Category: desserts
By RLCLARK93654

I have a grandmother who is diabetic, and I wanted to create a cheesecake with no added sugar. My whole family loved it, it's now the only one I make

Ingredients:
¾ cup graham cracker crumbs
3 tablespoons butter, melted
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 (8 ounce) package cream cheese, softened
1 ½ cups milk
1 (1 ounce) package cheesecake flavor sugar-free instant pudding mix
2 pints fresh strawberries, sliced

Directions:
Mix together graham cracker crumbs, melted butter, cinnamon, and nutmeg in a bowl. Press the mixture into an 8-inch pie dish. Refrigerate while making filling. Beat cream cheese in a mixing bowl with an electric mixer on medium speed until softened. reduce the speed to low, and gradually beat in milk, a little at a time (mixture will be watery). Use a rubber spatula to scrape cream cheese from the sides of the bowl, if necessary. Beat in pudding mix until the filling is thick and smooth. Spoon half of the cream cheese filling into the bottom of the graham cracker crust. Spread half the strawberries over the filling. Repeat cheesecake layer and strawberry layer. Chill pie in refrigerator until set and cold, at least 1 hour.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 1 8-inch pie

Calories: 311.8
Fat: 21.4 g
Saturated fat: 12.8 g
Carbohydrates: 25.2 g
Sugars: 12.1 g
Dietary fiber: 2.8 g
Protein: 6.4 g
Cholesterol: 61.2 mg
Sodium: 447.8 mg
Homemade Pumpkin Hummus


Ingredients:
water, olive oil, canned pumpkin, olive oil, pumpkin pie spice, dried garbanzo beans, sesame seeds

Directions:
Place water and chickpeas in a slow cooker.
Cover and cook on high for 4 hours or low overnight.
Drain beans, reserving cooking water.
Rinse beans under cold water until cool.
Spread on a baking sheet and remove skins - painstaking but makes the creamiest hummus!.
Place Sesame Seeds in food processor, turn on and slowly add olive oil until seeds are moistened.
Add garbanzo beans, canned pumpkin and spices from the mix.
Blend until creamy and smooth, add back cooking water to achieve a creamier hummus.
Preheat oven to 350.
Place olive oil, sugar, and pumpkin pie spice in a bowl and mix together, add pumpkin seeds stirring to make sure all seeds are equally coated.  Lightly spray a baking sheet with coconut oil and spread pumpkin seeds out evenly on the baking sheet.  Using the coconut oil, lightly spray the tops of the pumpkin seeds.
Bake pumpkin seeds for approximately 12 minutes, or until they are lightly roasted.
Set aside 10-12 roasted pumpkin seeds to use as a decorative topping.  Stir the remaining pumpkin seeds into the already prepared hummus and top with set aside seeds.
Cider Syrup


Ingredients:
apple cider, vanilla bean

Directions:
Bring cider to a boil and add vanilla bean, split open along the length.
Cook until it has reduced to a quart or less, your choice how thick you make it.
Remove the bean and pack into jar and store in refrigeration. May be used on french toast, pork roast, acorn squash, etc.
Wild Willie's Vegetable Beef Soup


Ingredients:
stewing beef, onion, celery ribs, carrots, turnip, potatoes, diced tomatoes, water, pepper

Directions:
On med.
heat, heat olive oil in a large soup pot.
When the oil is hot, add beef and onions.
Stir occasionally (the moisture in the meat and onions will keep it from going dry for a little while].
When the onion is soft and the meat browned add 1 pkg.
onion soup mix, stir and cook 1 min.
,add 1 cup of water.
Bring to a boil, then add celery, carrots, turnip,potatoes.
Cook 10 min.
Add tomatoes (do not drain], 1 pkg.
onion soup mix, savory, pepper, 5 cups water.
Bring to a boil, cut heat back to low and cook slowly (covered] stiring occasionally for 1 Hr.
or until the vegetables are cooked to your desired tenderness.
Goat Cheese With Paprika, Garlic, Sun-Dried Tomatoes and Capers


Ingredients:
garlic cloves, paprika, sun-dried tomato packed in oil, capers, baguette

Directions:
Remove goat cheese from refrigerator, unwrap and let it to warm to room temperature.
Heat oven to 350 degrees Fahrenheit and place the garlic cloves, unpeeled, on a pan and drizzle a small amount of olive oil over the top. Place in hot oven and roast until garlic is soft, about 15 minutes. Remove and allow to cool.
Add the paprika to the goat cheese. Skin and add roasted garlic to the cheese. Add olive oil and mix. The cheese will turn a pinkish-orange color.
Cut baguette into slices about a 1/3-inch thick. Spread cheese mixture on each slice. Place sun-dried tomatoes and a caper or two onto each slice of bread.
Lemon Sauce With Navy Beans and Pasta


Ingredients:
onion, celery, carrots, mushrooms, garlic clove, vegetable broth, navy beans, butter, lemon juice, basil leaves, Thai basil, sugar, angel hair pasta

Directions:
Pre-heat a large sauté pan over medium heat. Also, bring a pot of water to boil.
Add one tablespoon of the butter to the sauté pan along with the onions and celery stalk.  Cook until the onions start to brown and add the carrots and mushrooms. Allow the carrots to cook for approximately 5 minutes until they are slightly soft. Add the garlic and vegetable broth and cover. Continue cooking for 5-7 minutes until the carrots are soft. By this time, the water should be boiling. Add the pasta.
Add the Beans, remaining butter, lemon juice, basil, Thai basil and sugar to the pot. Allow to cook until the sauce has thickened which will take approximately 7-8 minutes. Add salt and pepper to taste.
Serve with pasta. Sprinkle with flax seed and sesame seed, if desired.
Cherry, Chicken, and Pecan Wheat Berry Salad


Ingredients:
olive oil, apple cider vinegar, kosher salt, black pepper, sugar, pecans, chicken breasts, onion, fresh thyme, cherries, greens, feta

Directions:
Combine 2 1/2 tbs oil, vinegar, salt, pepper and sugar in a bowl. Stir well with a whisk.
Add wheat berries, nuts and chicken. Toss.
Heat a skillet over medium heat. Add remaining 1/2 tbsp oil to pan. Add onion & thyme. Cook 3 minutes. Add to wheat berry mixture. Toss.  Stir in cherries and greens. Toss. Sprinkle with cheese.
Sweet Frog-Eye Pasta Salad


Ingredients:
sugar, flour, salt, lemon juice, water, acini di pepe pasta, mandarin oranges, pineapple chunks, crushed pineapple, Cool Whip, miniature marshmallow, coconut

Directions:
Combine sugar, flour and salt in saucepan.
Gradually stir in pineapple juice and eggs.
Cook over moderate heat, stirring until thickened.  (Pick white part out].  Remove from heat; add lemon juice.
Cool to room temperature.
Combine water, oil, 1/2 tsp salt - boil and cook pasta 5-8 minutes in a rolling boil until pasta is done.
Drain, rinse with cold water.  Rinse again.  Cool to room temperature.  Using very large bowl, combine pasta and cooled, cooked sauce, lightly but thoroughly.
Refrigerate overnight covered tightly.
Add  remaining ingredients.
Refrigerate until chilled in airtight container.  Keeps about 1 week.
Moist, Sweet Vegan Cornbread
Category: bread
By Arielle

An amazing moist and sweet vegan cornbread recipe, works well as muffins too.

Ingredients:
cooking spray
1 ½ cups soy milk, divided
⅔ cup white sugar
½ cup vegetable shortening
1 teaspoon salt
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 ¼ cups cornmeal
1 tablespoon baking powder

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x5-inch baking pan with cooking spray. Beat 1/2 cup soy milk, sugar, vegetable shortening, salt, and vanilla extract together in a large bowl until well blended. Mix flour, cornmeal, and baking powder together in a bowl. Stir flour mixture into sugar mixture, alternating with the remaining 1 cup soy milk. Beat until well blended. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 1 loaf

Calories: 295.8
Fat: 11.4 g
Saturated fat: 2.7 g
Carbohydrates: 43.9 g
Sugars: 15.2 g
Dietary fiber: 1.4 g
Protein: 4.4 g
Sodium: 353.5 mg
Paleo Candied Hot Roasted Pecan Bits
Category: appetizers-and-snacks
By Anastasia Daleiden

This is something I made up one day when I had extra bacon fat and pecans in the kitchen. They keep for up to a week but didn't last the day in my house! Adjust salt and cayenne to taste. Serve on top of a chopped salad.

Ingredients:
2 cups pecan halves
2 tablespoons bacon drippings
1 teaspoon coconut palm sugar
½ teaspoon sea salt
⅛ teaspoon cayenne pepper

Directions:
Preheat oven to 225 degrees F (110 degrees C). Put pecans in a resealable bag and pound into small pieces. Mix bacon drippings, palm sugar, sea salt, and cayenne pepper together in a bowl. Add pecans to the bowl and stir to coat using a spatula. Spread coated pecan pieces onto a rimmed baking sheet. Bake in the preheated oven, stirring every 15 minutes, until pecans are toasted and fragrant, about 1 hour. Cool to room temperature and stir in an air-tight container.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 2 cups

Calories: 207.9
Fat: 21.4 g
Saturated fat: 1.8 g
Carbohydrates: 4.7 g
Sugars: 1.7 g
Dietary fiber: 2.9 g
Protein: 2.7 g
Sodium: 110.2 mg
Honey I Love You-Vanilla Lemonade - Rachael Ray


Ingredients:
sugar, honey, water, vanilla bean, fresh lemon juice, lemon slice, water

Directions:
In a large saucepan, combine the sugar, honey, and 2 cups water and place over medium-high heat. Cut the vanilla bean in 1/2 lengthwise, and using the back of the knife, scrape the vanilla seeds from the pod and add to the saucepan, along with the pod.
Bring the mixture to a boil and cook for 4-5 minutes, until the sugar is dissolved and the mixture thickens. Remove from the heat and allow to cool.
Put the lemon juice into a gallon jar or pitcher. Pour the sugar syrup through a strainer into the pitcher and discard pod.
Add water or club soda to equal 1 gallon and stir well.
Serve over ice with lemon wheels or wedges.
Supreme Strawberry Topping


Ingredients:
strawberries, white sugar, vanilla

Directions:
Cut about 1/3 of the strawberries in half., In a saucepan over medium high heat, combine strawverries, sugar and vanilla., Cook, stirring occasionally, until sauce thickens, about 5 minutes., Remove from heat., In a blender, puree about 1/2 of sauce, then mix back into remainder., Store in refrigerator.
Pastry Cheesecake Crust


Ingredients:
butter, egg, sugar, flour, salt

Directions:
Mix butter, egg, flour and salt well but lightly, until dough forms., Spread dough on bottom and 1 1/2 inches up side of 9-inch springform pan., Bake at 450 deg F for 5 minutes., Cool and fill.
Mushroom Caviar


Ingredients:
butter, onions, mushroom, garlic clove, nutmeg, dry vermouth, mayonnaise

Directions:
Melt butter in a large skillet and saute onion for about 1 minute.  Add mushrooms, garlic, and nutmeg; continue to saute for 4-5 minutes, until very soft.
Add vermouth, cook another minute or so, then remove from heat and cool.  Stir in mayonnaise, salt and pepper to taste.
Chill, covered, until ready to serve.
Butter Garlic Cabbage and Kluski Noodles
Category: side-dish
By jillerinbott

Buttery, garlicky cabbage and noodles! I have found this to work with other vegetables as well. Instead of cabbage, use spinach, collards, or any other leafy vegetable that wilts well. What doesn't taste good with garlic and butter?

Ingredients:
1 (12 ounce) package kluski noodles
3 tablespoons butter  (Optional)
2 tablespoons butter  (Optional)
1  sweet onion, finely chopped
1 tablespoon minced garlic
1 pinch crushed red pepper flakes
½ teaspoon dried Italian herb seasoning
1 large head cabbage, cored and finely chopped
¼ cup water
3 tablespoons butter  (Optional)
salt and ground black pepper to taste
1 pinch garlic powder, or to taste  (Optional)

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in kluski noodles and return to a boil. Cook kluski noodles uncovered, stirring occasionally, until tender but still slightly firm, 7 to 10 minutes. Drain well. Return to pot and stir in 3 tablespoons butter until butter has melted and coated the noodles. Set noodles aside. Melt 2 tablespoons butter in a large pot over medium heat; cook and stir sweet onion in butter until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 30 seconds. Thoroughly mix in crushed red pepper flakes and Italian seasoning. Stir cabbage and water into onion mixture until well combined. Cover and cook, stirring often, until cabbage is tender and reduced in volume by about half, 15 to 20 minutes. There should be a small amount of liquid left in pot. Gently stir the buttered kluski noodles into the cabbage mixture until well combined. For a more buttery flavor, stir in 3 more tablespoons butter if desired; season to taste with salt, black pepper, and garlic powder.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 servings

Calories: 416.3
Fat: 18.1 g
Saturated fat: 10.5 g
Carbohydrates: 55.1 g
Sugars: 8.9 g
Dietary fiber: 7.6 g
Protein: 11.2 g
Cholesterol: 87.7 mg
Sodium: 159.9 mg
Turmeric Milk
Category: world-cuisine
By Buckwheat Queen

I frantically started searching for recipes when my husband brought home 1 kilo of fresh turmeric root. I found many drink recipes calling for milk, turmeric, and ginger root. I sampled different amounts of each ingredient and feel this is a perfect balance between creamy almond milk, spicy ginger, and the earthy taste of turmeric. This is a less spiced version of Haldi Ka Doodh.

Ingredients:
1 (1 1/2 inch) piece fresh turmeric root, peeled and grated
1 (1/2 inch) piece fresh ginger root, peeled and grated
1 tablespoon honey
1 cup unsweetened almond milk
1 pinch ground turmeric  (Optional)
1 pinch ground cinnamon  (Optional)

Directions:
Combine turmeric root, ginger root, and honey together in a bowl, crushing the turmeric and ginger as much as possible. Heat almond milk in a saucepan over medium-low heat. Once small bubbles begin to form around the edges, reduce heat to low. Transfer about 2 tablespoon milk to turmeric mixture to allow mixture to soften and honey to melt into a paste-like mixture. Mix the turmeric paste into milk in the saucepan; raise temperature to medium-low and cook, stirring continuously, until fully combined. Blend with an immersion blender for a smooth texture. Pour turmeric tea into a mug and top with ground turmeric and cinnamon.

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

Calories: 142.8
Fat: 2.9 g
Saturated fat: 0.1 g
Carbohydrates: 29.3 g
Sugars: 24.9 g
Dietary fiber: 2.1 g
Protein: 1.5 g
Sodium: 162.6 mg
Harissa Powder
Category: world-cuisine
By Buckwheat Queen

Harissa powder is the ground spice blend of the spicy, earthy North African paste with a base of smoked chili peppers. It can be used as a dry rub on meats or as a spice in place of any other spice blend in your favorite recipe, such as tacos, tagines, braised meats, curries, or even tofu. Store in an airtight container for up to 1 month, or until the expiration date of any of the single ingredients, if earlier.

Ingredients:
10  dried, smoked chile peppers
2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons caraway seeds
½ teaspoon multi-colored whole peppercorns
2 tablespoons smoked paprika
½ tablespoon garlic powder
1 teaspoon smoked salt
1 teaspoon dried parsley
1 teaspoon dried oregano

Directions:
Remove and discard stems and seeds from dried chiles. Slice chiles in half or quarters, if they are large. Heat a cast iron skillet over medium-low heat. Add chiles and heat through to ensure all the moisture has evaporated. Remove and place on a rack to cool. Place cumin seeds, coriander seeds, caraway seeds, and peppercorns to skillet. Stir seeds and toast until fragrant but not burning, about 3 minutes. Remove and allow to cool. Grind chiles and toasted seeds with a mortar and pestle into a coarse powder. Add smoked paprika, garlic powder, smoked salt, parsley, and oregano. Continue to blend until all spices are completely combined and pulverized.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 16 servings

Calories: 21.6
Fat: 0.7 g
Saturated fat: 0.1 g
Carbohydrates: 4.1 g
Sugars: 0.1 g
Dietary fiber: 1.8 g
Protein: 0.9 g
Sodium: 148.9 mg