xiaoxl/recipe_data huggingface dataset:
Japanese Green Tea Kasutera Cake


Ingredients:
milk, honey, bread flour, eggs, sugar

Directions:
Line a large loaf pan or two small loaf pans with waxed paper.
Mix honey in warm milk and set aside.
Sift flour and green tea powder together a few times and set aside.
Preheat the oven in 350 degrees. Whisk eggs in a large bowl using an electric hand-mixer, adding sugar gradually. Place the bowl over warm water in another large bowl and whisk eggs until they become light yellow (almost white]. Mix the milk and honey mixture inches Add sifted flour in the bowl and mix gently with a spatula. Pour the batter in lined loaf pan and tap the pan gently on the table to release any air bubbles.
Bake at 350 degrees F for about 10 minutes and turn down oven to 280 degrees F and bake for about 40 minutes, or until done. Cool in pan for 5 minutes and then turn out on a platter.
Remove the waxed paper and cool the kasutera. Tastes even better the next day.
*Matcha is finely-milled Japanese green tea. It is a common ingredient in many Japanese sweets including green tea ice cream.
Pasta Melanzana
Category: world-cuisine
By SPEARL20

One of my favorite ways to eat eggplant! Use any small pasta in interesting shapes like bowties, rotini, or seashells.

Ingredients:
¾ cup bow tie (farfalle) pasta
1 medium eggplant, peeled and cubed
4 tablespoons olive oil
4 cloves garlic, finely chopped
1 tablespoon butter
3 cups fresh spinach, chopped
3 tablespoons fresh lemon juice
salt and pepper
¾ cup grated Parmesan cheese, divided
cracked black pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm. Meanwhile, heat the olive oil and butter in a skillet over medium heat. Add the garlic; cook and stir until softened. Mix in the eggplant. Let the eggplant cook for 5 minutes without stirring. Then stir and cook until tender, about 5 more minutes. Mix in the spinach and season with salt, and pepper. Cook, stirring occasionally, for 3 minutes. Stir in the drained pasta and lemon juice along with 1/2 cup Parmesan cheese. Transfer to a serving dish and top with remaining cheese and cracked black pepper.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 296.7
Fat: 22.3 g
Saturated fat: 7 g
Carbohydrates: 16.6 g
Sugars: 4 g
Dietary fiber: 5.5 g
Protein: 10.5 g
Cholesterol: 24.1 mg
Sodium: 329 mg
Maria's Mom's Yummy Chili


Ingredients:
onions, garlic cloves, olive oil, ground beef, stewing beef, tomato sauce, diced tomatoes, chili powder, crushed red pepper flakes, pepper, red kidney beans

Directions:
Saute onion & garlic in olive oil until onions are soft.
Add ground beef & brown, breaking into small pieces.
Add stewing beef pieces & brown.
Add tomato soup, tomato sauce, diced tomatoes, chili powder, crushed red pepper & pepper then simmer for 1/2 hour.
Add rinsed & drained kidney beans, simmer for 2 hours - stirring frequently.
Serving suggestion:  serve over macaroni noodles and top with grated cheddar cheese.
Sugarless Fall Harvest Cookies


Ingredients:
dates, apple, raisins, water, eggs, shortening, baking soda, cinnamon, vanilla, salt, flour

Directions:
Preheat oven to 350 Degrees F.
Simmer the dates, apples, and raisins in 1 cup of water for 3 minutes to soften and "plump".
Cool and remove fruit from liquid. Discard cooking water.
In a medium bowl, combine flour, baking soda, cinnamon, and salt. Set aside.
In a large bowl, cream together eggs and shortening. Add vanilla.
Stir in cooled date mixture.
Add dry ingredients and mix well. Stir in nuts.
Chill for 15 minutes.
Drop by rounded tablespoonful onto a lightly greased cookie sheet.
Bake about 10-12 minutes or until nicely browned.
Store in a cool place.
Pepperoni Pizza Bites


Ingredients:
mozzarella cheese, milk, parmesan cheese

Directions:
For filling; combine cheeses (1/2 of the parmesan], pepperoni and sauce, set aside.
Separate the biscuits.
Flatten to 3" circles.
Place one rounded tablespoon of filling in the center of each biscuit.
bring edges of dough together, pinch edges of dough to seal.
Place, seam side down on greased baking sheet, brush with milk.
Sprinkle with parmesan cheese.
Bake in a 350° preheated oven for 12- 15 minutes or until golden brown.
Chocolate Graham Pecan Squares


Ingredients:
graham crackers, margarine, milk, brown sugar, chocolate chips, graham cracker crumbs, pecans, margarine, brown sugar, milk, icing sugar

Directions:
Line crackers on a Pam sprayed 9x13 pan.
In a large saucepan, over med heat soften the margarine. Add the milk and brown sugar, bring to a boil.
Boil 1 min, then simmer for 2 minutes.
Stir in the choc chips until melted.
Fold in the graham crumbs and pecans, then spread over the graham crackers.
Filling will look soft.
Place a layer of graham crackers over top.
Chill to set, then frost as instructed.
FROSTING: On med. heat melt margarine in saucepan, add milk and brown sugar. Low boil for 1 minute.
Simmer on low for 2 minutes, then pour into mixing bowl.
When cool, beat in the icing sugar.
Icing should be firm but soft enough to spread, you may add more sugar or milk to get the right consistency.
Run a fork down the icing making a lined design.
Truckstop Potatoes


Ingredients:
small red potatoes, onion, sour cream, monterey jack cheese, sharp cheddar cheese, butter, salt, diced tomatoes, sour cream, fresh tomato, avocado, green onion

Directions:
In a large covered saucepan, cook potatoes and chopped onion in a small amount of boiling water about 15 minutes or until tender, drain.
Stir in 8 ounces sour cream, cheeses, melted butter, salt and red pepper.  Stir in diced tomatoes.
Spoon into a 2 quart rectangular baking dish.
Bake in a 350º oven about 30 minutes or until heated through.
Top with the 1/2 cup sour cream, fresh tomato, avocado and green onion, if desired.
Salmon With Sweet Potatoes


Ingredients:
sweet potatoes, yellow onion, gingerroot, olive oil, salt, salmon fillets, fresh ground black pepper, fresh parsley

Directions:
Preheat oven to 400 degrees.
Combine sweet potatoes, onion, ginger, juice, oil and salt.
Place in a 9-by-13-inch casserole dish, sprayed with cooking spray. Bake, covered, for 40 minutes.
Remove from oven.
Top with salmon. grind on pepper. Return to oven uncovered and bake 10 to 12 minutes, until fish is done to your liking. Garnish with almonds and parsley.
Dundee Lamb Chops


Ingredients:
lamb chops, vinegar, ground ginger, marmalade, oranges, butter, water, paprika

Directions:
You will need a frying pan with a heavy base and a close-fitting lid.
First, brown the chops in the butter.
Sprinkle the ginger, paprika, salt and pepper over the chops and add water and vinegar.
Place a generous tablespoon of marmalade on the top of each chop.
Bring to a slow simmer and cook for 45 minutes on a very low heat. If required, add a little extra water.
Serve.
Butterfly Cake


Ingredients:
shortening, sugar, eggs, cake flour, baking powder, salt, milk, vanilla extract, shortening, butter, margarine, confectioners' sugar, salt, vanilla extract, milk

Directions:
In a mixing bowl, cream shortening and sugar until light and fluffy.
Add eggs, one at a time, beating well after each.
Combine flour, baking powder and salt; add alternately with milk to creamed mixture. Beat in vanilla.
Pour into a waxed paper-lined 13-in. x 9-in. x 2-in. baking pan.
Bake at 350 for 20-25 minutes or until cake tests done.
Cool completely.
For frosting, cream shortening and butter until light and fluffy.
Gradually beat in 2 cups confectioners' sugar; add salt,extracts and 3 tablespoons milk.
Beat in remaining sugar.
If necessary,add additional milk, a tablespoon at a time, until frosting reaches desired consistency.
Remove 2 cups; set aside.
Tint remaining frosting with desired color of food coloring.
To make butterfly, cut a 1-in. wide strip of cake from the 9-in. side.
Place a toothpick in the center of remaining cake.
Using string, divide cake into four triangles, holding string at opposite corners.
Depress string slightly into cake to mark cutting line; repeat for remaining corners.
Cut cake along cutting lines.
Place the 1-in. strip of cake in the center of a 20-in. x 15-in. serving board to be the butterfly body.
Frost top and sides of body with desired color of frosting. (I frosted the whole cake white and used coconut that I tinted black for the body and colored glittery sprinkles for the wings.].
Place two small triangles next to the body for bottom wings.
Place two larger triangles for top wings. Frost sides and tops of wings with desired color of frosting.
Smooth frosting with a warm spatula.
Decorate edges of cake with white frosting, using a pastry bag and shell tip.
Mark circles on wings with the top of a 2-in. plastic cup. (I drew mine -free form - in frosting with a toothpick].
Sprinkle jimmies or sprinkles in circles; outline with frosting, using round tip.
Cut licorice into four small pieces; push ends into top of body for antennae.  (We can't stand black licorice - I used pipe cleaners.].
Place candles on the body.
Yield: 16-20 servings.
Braised Parsnips With Maple Syrup and Pecans


Ingredients:
unsalted butter, ground cumin, ground coriander, maple syrup, parsnips, water, salt

Directions:
Heat butter a small saucepan over medium-high heat. When the butter melts and starts to get brown, add the pecans, cumin and coriander. Stir the pecans and “toast” them with the spices for a minute.  Remove the pecans from the pan and set aside. Add the maple syrup and bring to a boil.  Reduce to a simmer and cook for 5 minutes; remove from heat and set aside.
Place the parsnips in a large skillet and cover with water.  Bring to a boil, reduce to a simmer and cook the parsnips 15 to 20 minutes or until the parsnips are tender when pierced with the tip of a knife. Note: I often find recipes don’t give me enough liquid to work with. Parsnips can vary in size so feel free to add a splash of water to finish the cooking process, if needed.  Drain off any remaining liquid.  Sprinkle the parsnips with salt and toss with reserved maple syrup mixture and seasoned pecans. Serve immediately.
Crepes With Good Stuff


Ingredients:
onion, ground beef, tomato paste, flour, beef bouillon cube, salt, pepper, butter, milk, cheddar cheese, parmesan cheese

Directions:
Fry onion in hot oil 5 minutes.
Add meat,cook 5 minutes.
Stir in tomato sauce,and 1/4 cup flour.
Add bouillon, mushrooms and seasonings.
Cover and simmer 45 minutes.
Meanwhile, melt butter in small pan.
Stir in 1/4 cup flour; cook 2 minutes and then remove from heat.
Gradually stir in milk; bring to boil while stirring.
Blend in 1/4 cup parmesan cheese.
Remove from heat and leave cover on.
Fill crepes w/ground beef mixture; roll up.
Place in baking dish, pour sauce over and then spread cheddar cheese on top.
Broil about 3-5 minutes until golden.
Serve at once!
Almond Joy® Cookies
Category: desserts
By Judi

These cookies are super moist and chewy. Everyone will love them and they are so easy to make!

Ingredients:
4 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 ½ cups white sugar
1 ½ cups brown sugar
1  ripe banana
4  eggs
1 tablespoon vanilla extract
5 cups chocolate chips
2 cups sweetened flaked coconut
2 cups chopped almonds

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets. Combine flour, baking soda, and salt in a bowl. Beat white sugar, brown sugar, and banana together in a separate bowl until smooth and creamy; beat in eggs, 1 at a time, until well mixed. Stir in vanilla extract. Stir banana mixture into flour mixture until batter is well mixed; fold in chocolate chips, coconut, and almonds. Drop batter by rounded spoonfuls onto the prepared baking sheets. Bake in the preheated oven until edges of cookies are beginning to crisp, 8 to 10 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep time: 20 mins
Cook time: 8 mins
Total time: 33 mins
Yields: 3 dozen cookies

Calories: 285
Fat: 11.5 g
Saturated fat: 5.6 g
Carbohydrates: 44.9 g
Sugars: 29.2 g
Dietary fiber: 2.9 g
Protein: 4.6 g
Cholesterol: 20.7 mg
Sodium: 158.7 mg
Instant Pot Goulash


Ingredients:
olive oil, tomato puree, garlic, garlic paste, yellow onion, crushed tomatoes, water, kosher salt, pepper, garlic powder, onion powder, Worcestershire sauce, tamari, dry pasta, brown sugar

Directions:
Plug in Instant Pot and place the inner pot inside.
Set to Saute, high.
Add oil, let heat then add in onion.
Stir and after a minute add in garlic & keep stirring.  Do not brown, just soften.
Sprinkle in salt, pepper, dry herbs and stir.
Add ground beef and break up and mix with onions.  Add garlic and onion powder, Worcestershire sauce and Tamari, mix all to combine.
Taste once meat is cooked and adjust seasonings to taste. If pot times out during Saute, just hit cancel and reset to Saute again and hit start.
Once meat is done and seasoning is adjusted, hit cancel on control panel.
Drain off any liquid from meat and put meat back into the inner pot and place back into the unit.
Pour in both cans, tomato puree and crushed tomatoes.  Stir from bottom to top to mix with the meat.
Taste and season to taste. Add brown sugar, if you are using it, more herbs, garlic or onion powder or chili flakes if you like.
Add in dry pasta and stir into sauce to submerge & coat.
Add water. Stir to incorporate well.  Do not reseason.  Water will be absorbed into the pasta so the flavor won't be watered down.
Lock lid in place, seal in closed position.
Select Pressure Cook, set time to 5-6 min depending on your pasta selection, high pressure. Press Start. *IF you like soft pasta, you can go up to 7 min but it gets chef boy ardee soft if you know what I mean
Machine will come up to pressure then beep when actual cook time begins.
End of cook cycle will also be marked by a beep.  Let machine natural release for 25 min then finish with a quick release.
Remove lid & Set into lid rest mount.
Liquid will be pooled on the top of the pasta. Gently fold in and it will be combined and absorbed back into the dish.  Stir up from the bottom.
Sometime I do get a bit of scorched business on the bottom.  I soak the pot in hot water, drop of dawn and a dryer sheet or two.  Let it soak the try scrubbing off.  A light application of the non abrasive Barkeepers Friend powder or liquid is good too.
Low-Sugar Banana Bread


Ingredients:
all-purpose flour, whole wheat flour, cinnamon, baking soda, salt, baking powder, eggs, white sugar, brown sugar, vanilla, bananas, applesauce

Directions:
Sift together 1st 6 ingredients (dry ingredients].
Beat eggs in large mixing bowl.  Gradually add sugars and oil.  Add vanilla and dry ingredients.  Blend well, then stir in banana and apple sauce.
Pour into tow greased loaf pans.  Bake at 350 F for about 1 hour.  (Tops should be cracked and dry inside].
Cool in pans for 10 minutes.  Remove from pans and cool on rack.
Gluten Free and Grain Free Nut Bread


Ingredients:
arrowroot, flax seed meal, sea salt, baking soda, eggs, apple cider vinegar, walnuts, hazelnuts, pistachios, sunflower seeds, sesame seeds

Directions:
In a medium bowl, combine almond flour, arrowroot, flax meal, salt and baking soda.
In a larger bowl, blend eggs 3-5 minutes until frothy.
Stir agave and vinegar into eggs.
Mix dry ingredients into wet, then add nuts and seeds.
Pour batter into a greased medium sized loaf pan.
Bake at 350º for 30-35 minutes, until a toothpick inserted into center of loaf comes out clean.
Cool and serve.
Chicken Chili-Mac


Ingredients:
penne pasta, olive oil, onion, garlic clove, green pepper, tomato sauce, diced tomatoes, chicken broth, whole kernel corn, red kidney beans, cumin, chili powder, Worcestershire sauce, brown sugar, bay leaf, black pepper, salt

Directions:
Cook penne pasta according to package directions and drain; set aside.
While pasta is cooking, heat olive oil in covered skillet.
Add onion, garlic, and peppers; saute until onion is limp.
Add tomato sauce, diced tomatoes, chicken broth, kidney beans, and all seasonings EXCEPT for sliced chicken and corn.
Simmer 20 minutes, covered.
Add chicken and corn, simmer 5 minutes more until heated through.
Add penne pasta and toss until coated.
Grilled Autumn Vegetables


Ingredients:
aubergine, courgettes, olive oil, sweet peppers, fresh thyme, water

Directions:
Cut aubergine into 1cm thick slices. Steam for 4 minutes.
Cut courgettes diagonally into 5 mm thick slices; brush with 5 ml of the oil.
Seed and cut peppers lengthways into 8 pieces.
Grill vegetables, in batches if necessary, under high heat for 4 – 6 minutes on each side or until tender but firm. Transfer to a serving bowl.
Whisk together remaining oil, vinegar, thyme, water and salt and pepper to taste.  Pour over hot vegetables and toss to coat.
Vegetables can be covered and refrigerated for up to one day. Serve at room temperature.
American Chop Suey with Rice


Ingredients:
hamburger, onion, soy sauce, salt, water, Minute Rice

Directions:
"Brown the hamburger and onions. Add the soups, soy sauce, salt to taste, water, and rice. No need to make the rice ahead of time.  Mix well. Put in a casserole dish, cover and bake 35-45 minutes at 350."
Baked Sliced Potatoes


Ingredients:
baking potatoes, oleo, garlic, salt, dried thyme leaves

Directions:
Cut unpared potatoes into 1/4" thick slices.
Place overlapping slices in buttered oven to table 13x9x2 pan.
mix butter and oil.
Brush slices with mixture.
Pour remaining over potatoes.
Sprinkle with garlic, salt and thyme.
Bake 400 degrees 25 to 30 minutes or until potatoes are done and browned at the edges.
Serve immediately.
Ham-Cole Slaw Salad


Ingredients:
sour cream, honey, Dijon mustard, cooked ham, cabbage, carrot, green onion, golden raisin, pecan pieces

Directions:
Whip together part 1., Toss together part 2., add 1-2., and top with 3.
Spicy Tofu Burritos


Ingredients:
flour tortillas, olive oil, onion, ground cumin, turmeric, tofu, red capsicum, garlic, mozzarella cheese, lettuce, fresh coriander, lime wedges, salsa

Directions:
Preheat oven to medium heat.
Wrap tortillas in alfoil and place in oven to heat through, about 15 minutes.
In the meantime, heat oil in large skillet over medium-high heat.
Add onion and saute until golden, about 5 minutes.
Add cumin and turmeric, stir 30 seconds.
Add tofu capsicum, jalapeno and garlic and saute until heated through, about 3 minutes.
Add cheese and stir until melted, about 1 minute.
Season to taste with salt and pepper.
Spoon mixture equally down centre of each tortilla.
Top with lettuce and coriander.
Squeexe lime wedges over.
Wrap tortillas around filling and serve and top with salsa sauce.
Pineapple-Coconut Sorbet


Ingredients:
light coconut milk, sugar, fresh ginger, fresh pineapple, fresh lime juice

Directions:
Combine coconut milk, sugar and ginger in a small saucepan. Bring to a simmer over medium heat. Simmer for 1 1/2 minutes. Remove from heat and let stand for 20 minutes. Strain into a large bowl.
Place pineapple in a food processor and process until smooth.
Add the pineapple puree to the coconut milk mixture and whisk until blended. Whisk in lime juice.
Cover and refrigerate until chilled, about 1 hour.
Pour the pineapple mixture into an ice cream maker and freeze according to manufacturer's directions.
Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.
NOTE:  Alternatively, freeze mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.
Light and Flaky Biscuits
Category: bread
By Mindy Hanson

Flaky and light biscuits. Perfect addition to homemade soup.

Ingredients:
1 cup milk
1 large egg
3 cups all-purpose flour
2 tablespoons white sugar
4 ½ teaspoons baking powder
¾ teaspoon cream of tartar
¾ teaspoon salt
¾ cup cold margarine

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Whisk milk and egg together. Mix flour, sugar, baking powder, cream of tartar, and salt together in a bowl. Add margarine and cut in with a pastry blender or 2 knives. Add milk-egg mixture and mix just enough to combine. Knead dough briefly, 5 to 7 times. Roll to a 1 1/2-inch thickness and cut out 14 biscuits. Bake in the preheated oven until golden brown, about 12 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 14 biscuits

Calories: 205.3
Fat: 10.6 g
Saturated fat: 2 g
Carbohydrates: 23.7 g
Sugars: 2.8 g
Dietary fiber: 0.7 g
Protein: 3.9 g
Cholesterol: 14.7 mg
Sodium: 406.7 mg
Fresh Pear Cake
Category: desserts
By Barbara

This is the recipe that I like to use with the fresh pears that I get from my trees in late August. It's also lower in fat and cholesterol than most regular cakes.

Ingredients:
4 cups peeled, cored and chopped pears
2 cups white sugar
3 cups sifted all-purpose flour
1 teaspoon salt
1 ½ teaspoons baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ teaspoon ground cloves
4  egg whites
⅔ cup canola oil
1 cup chopped pecans

Directions:
Combine the pears and the sugar and let stand for one hour. Preheat oven to 325 degrees F (165 degrees C). Spray a 10 inch bundt pan with non-stick cooking spray. Slightly beat the egg whites and combine them with the oil, chopped pecans and pear mixture. Stir the flour, salt, baking soda, nutmeg, cinnamon and cloves. Stir in the pear mixture. Pour batter into the prepared bundt pan. Bake at 325 degrees F (165 degrees C) for 1 hour and 10 minutes. Remove from oven ant let cool on a wire rack for 10 minutes before removing form pan.

Yields: 1 -10 inch bundt cake

Calories: 454.9
Fat: 19.5 g
Saturated fat: 1.6 g
Carbohydrates: 67.3 g
Sugars: 39.3 g
Dietary fiber: 3.6 g
Protein: 5.5 g
Sodium: 371 mg
Brussels Sprouts


Ingredients:
Brussels sprout, hoisin sauce, extra virgin olive oil, parmigiano-reggiano cheese

Directions:
Steam sprouts for 15 minutes., Blend all but the cheese with the sprouts., Top evenly with cheese and microwave for another 2 minutes to melt cheese., Jam into a tortilla for an awesome twist on the average taco.
Beer-Boiled Shrimp with Old Bay®
Category: appetizers-and-snacks
By JJ6

Easy, foolproof cooking technique. The Old Bay® seasoning accentuates the shrimp rather than overpowers. A versatile dish that can fill many roles! Serve with cocktail sauce and/or melted butter.

Ingredients:
4 (12 ounce) bottles beer
1 tablespoon seafood seasoning (such as
®)
1 teaspoon salt
1  lemon, halved crosswise
1 ½ pounds fresh shrimp, with shells and tails on

Directions:
Combine beer, seafood seasoning, and salt in a large saucepan or stockpot over medium-high heat. Squeeze juice from both lemon halves into the beer mixture and add both rinds to the beer. Stir and bring to a boil. Cover the pot and boil for 10 minutes. Add shrimp to boiling liquid, cover again with the lid, and turn off the heat. Transfer shrimp to serving bowls when they are bright pink on the outside and the meat is opaque, about 3 minutes.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 6 servings

Calories: 189.7
Fat: 1 g
Saturated fat: 0.3 g
Carbohydrates: 8.4 g
Protein: 19.6 g
Cholesterol: 172.6 mg
Sodium: 846.9 mg