xiaoxl/recipe_data huggingface dataset:
Italian Creme Layer Cake
Category: world-cuisine
By Barbara

Make this recipe for a delicious and moist Italian creme layer cake topped with coconut and pecans for a delicious and elegant dessert.

Ingredients:
1 cup buttermilk
1 teaspoon baking soda
2 cups white sugar
½ cup butter
½ cup vegetable oil
½ cup shortening
4  egg yolks
1 teaspoon vanilla extract
4  egg whites
2 cups all-purpose flour
1 (3.5 ounce) package flaked coconut
1 cup chopped pecans
1 (8 ounce) package cream cheese, softened
½ cup margarine, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Directions:
Preheat oven to 325 degrees F (165 degrees C).  Grease three 9 inch, round cake pans. Combine soda and buttermilk, and let stand a few minutes. In a large bowl, cream sugar, 1/2 cup butter, 1/2 cup oil and shortening.  Add egg yolks one at a time, beating well after each addition. Mix buttermilk mixture alternately with flour into creamed mixture.  Stir in 1 teaspoon vanilla. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Gently stir in 1 cup pecans and coconut. Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. To make the Cream Cheese Frosting:   Beat together cream cheese, 1/2 cup butter or margarine, 1 teaspoon vanilla, and confectioners' sugar.  Stir in 1 cup chopped pecans.  Frost and fill cooled cake with cream cheese frosting.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr 30 mins
Yields: 1 9-inch cake

Calories: 924.6
Fat: 57.4 g
Saturated fat: 18.2 g
Carbohydrates: 99.1 g
Sugars: 78.5 g
Dietary fiber: 3.4 g
Protein: 8.5 g
Cholesterol: 110 mg
Sodium: 376.4 mg
Peachy  Cantaloupe Smoothie


Ingredients:
cantaloupe, sugar

Directions:
Place all ingredients in the blender in the order specified, and blend until smooth.
Pour into glasses and serve.
Crispy onion


Ingredients:
shallot, salt

Directions:
Slice the shallots VERY THINLY-- cut them in half and julienne your way through-- Heat oil in frying pan-- chuck the shallots in the very hot oil until they turn brown and crunchy-- be sure that there's significant colour change but careful that they don't burn!
Drain the shallots, place on a plate over paper towel to take out excess oil, and sprinkle with salt.
When they cool, store in an airtight jar.
Pearly Porcupine Meatballs


Ingredients:
ground beef, egg, milk, pearl barley, stewed tomatoes, water, chili powder, salt, butter

Directions:
combine: meat, egg, milk, barley, chili powder, and salt in a bowl. mix and form into 2" meatballs. melt butter and oil in fry pan. brown meatballs on all sides.
combine: tomatoes, water, teriyaki sauce, and onion in a large sauce pan. bring to a boil. drop meatballs into sauce pan. cover and simmer for 1 1/2 hours.
Sandies


Ingredients:
sugar, butter, flour, vanilla, pecans, powdered sugar

Directions:
325º., Mix sugar and butter., Add all ingredients except sugar., After 10 minutes cooling the cookies, roll in powdered sugar two times.
Easy Sourdough Biscuits
Category: bread
By Rachel Pomerleau Frost

Yummy and easy sourdough biscuits.

Ingredients:
3 cups all-purpose flour
2 cups sourdough starter
2 teaspoons baking powder
1 teaspoon salt
6 tablespoons cold salted butter
1 cup milk, or more as needed

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Butter a cast iron pan. Mix flour, sourdough starter, baking powder, and salt together in a large bowl. Grate in cold butter and mix until well combined. Add 1 cup milk and stir until just mixed. Add more milk if necessary until dough is sticky but not wet. Knead dough 3 to 4 times on a floured surface and flatten to a 1- to 2-inch thickness. Cut out 10 biscuits and put in the prepared pan. Bake in the preheated oven until golden brown, about 15 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 10 biscuits

Calories: 282
Fat: 8.1 g
Saturated fat: 4.8 g
Carbohydrates: 44 g
Sugars: 2.4 g
Dietary fiber: 2.1 g
Protein: 8.1 g
Cholesterol: 20.6 mg
Sodium: 401.4 mg
Granola Mix


Ingredients:
rolled oats, wheat germ, sunflower seeds, sesame seeds, peanuts, honey

Directions:
In large bowl combine all ingredients except oil and honey., In small saucepan heat oil and honey, until warm do not boil., Pour over oat mixture and stir until evenly mixed., Spread evenly in 2 large cookie sheets., Bake at 275 for 30 minutes, or until lightly browned, stirring every 10 minutes., Cool throughly and store in air tight container., Makes 10 cups.
Lazy Limelon Cocktail


Ingredients:
character(0]

Directions:
"Combine all ingredients over ice in a glass."
Colonial Spice Bars


Ingredients:
flour, brown sugar, baking soda, cinnamon, salt, vanilla, buttermilk, sour cream, ginger, nutmeg, allspice, clove, shortening, egg, butter, lemon juice, lemon peel, powdered sugar

Directions:
Combine bar ingredients and put in a greased 9"x13" glass pan.
Bake at 375 degrees for 20 minutes or until top springs back when lightly touched.
Mix frosting ingredients together- Frost bars while still warm.
Craig's Steak Marinade


Ingredients:
red wine, olive oil, garlic cloves, tomato paste, black pepper

Directions:
Pierce steaks all over with a fork on both sides.
Combine remaining ingredients in a freezer bag or a container.
Place steaks in marinade for as little as one hour, but 24 is best.
Remove steaks, shake off the excess marinade and cook the steaks to your tastes.
Meanwhile, pour the marinade into a sauce pan.  Bring to a boil and simmer until reduced by half.  Serve over the finished steaks.
"Pull out a Sweater" Pot Roast


Ingredients:
canola oil, sweet onion, garlic cloves, celery ribs, carrots, black pepper, salt, ground cloves, dry red wine, crushed tomatoes, fresh parsley

Directions:
Heat the oil over med-high heat in a large skillet.
When hot, add the meat and cook about 12-15 minutes, or until browned on all sides.
Transfer to a slow cooker.
Add the onions and cook 10 minutes, stirring frequently.
Add the garlic, celery and carrots.
Saute 4 minutes.
Add the pepper, salt, cloves, and wine.
Cook 10 minutes more, or until the liquid is reduced by 1/3.
Pour over the meat, adding the tomatoes.
Cover and cook on LOW 8 hours or until the meat falls off the bone.
Transfer to serving platter, garnish, and serve immediately.
Chocolate Chip Cheese Ball
Category: appetizers-and-snacks
By Kim

A sweet switch from the usual cheese ball. Serve with graham crackers or chocolate wafers.

Ingredients:
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
¾ cup confectioners' sugar
2 tablespoons brown sugar
¼ teaspoon vanilla extract
¾ cup miniature semisweet chocolate chips
¾ cup finely chopped pecans

Directions:
In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours. Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour. Roll the cheese ball in finely chopped pecans before serving.

Prep time: 20 mins
Total time: 3 hrs 20 mins
Yields: 2 cups

Calories: 101.7
Fat: 8.4 g
Saturated fat: 4.2 g
Carbohydrates: 6.9 g
Sugars: 6 g
Dietary fiber: 0.5 g
Protein: 1 g
Cholesterol: 15.3 mg
Sodium: 41.9 mg
Creamy and Cheesy Beef and Bean Casserole


Ingredients:
ground beef, garlic cloves, salsa, cheese, black olives

Directions:
Preheat oven to 350. Spray a 9x13 baking dish with vegetable oil spray; spread the refried beans in the bottom and set aside.
Brown the ground beef and garlic, drain, season with taco seasoning and stir in the cream of mushroom soup and the 1/3 cup salsa.
Layer on top of the beans: salsa, half of the cheese, the meat mixture, jalapeños and olives, if using, remaining cheese.
Bake for 30 minutes, and enjoy!
Tuna Kabobs


Ingredients:
soy sauce, rice vinegar, wasabi powder, water, tuna steaks

Directions:
Preheat grill to medium high.
Combine soy, vinegar, sesame oil and wasabi in a ziplock bag.
Add tuna and marinate at room temperature for 10 minutes.
Thread tuna on skewers and cook on an oiled grill 5-10 minutes or until browned outside and cooked to desired degree of doneness inside.
Lasagna Soup


Ingredients:
ground beef, bulk Italian sausage, onion, small shell pasta, water, parmesan cheese, small curd cottage cheese, garlic powder, diced tomato, fresh basil

Directions:
In large soup pot, brown beef& sausage with onion., Drain., Cook pasta according to package directions., Add pasta to pot along with all remaining ingredients., Heat through, stirring occasionally., Serve with garlic bread& salad, if desired.
Bahraini Sweet Rice (Muhammar)


Ingredients:
saffron thread, cardamom pods, rose water, basmati rice, water, salt, white sugar, honey, butter, ghee

Directions:
In a small bowl or Arabian coffee cup (perfect size] put saffron, rose water and the cardamom.
Wash the white Basmati rice until the water runs clear.
In a large heavy pot boil the water.
Stir in salt and rice and return water to a boil stirring occasionally.
Boil uncovered for 8 minutes.
Drain.
Melt the butter or ghee in the same pan the rice was cooked. Add the rice back in with sugar and or honey.
Sprinkle the rose water and spices on top of the rice.
Using the end of a wooden spoon, make 3 small holes in the rice.
Cover the pan with a paper towel and place lid tightly on top.
Cook over low heat about 20 minutes, until done. (I personally leave the dish on one of the vents from the oven to my stove which is underneath when the oven is preheated at 325F until serving up to 2 hours later].
Please try this dish with Recipe #372093 because they go extremely well together.
Enjoy.
Pork Chops With Maple Mustard Sauce


Ingredients:
boneless pork chops, rubbed sage, butter, shallots, green onion, Dijon mustard, chicken broth, maple syrup, capers

Directions:
Pound meat to 1/4 inch thick. Season both sides with rubbed sage and pepper.
Melt butter in heavy skillet, over medium high heat.
Add pork and sauté until brown and cooked through, about 3 minutes per side. Transfer to plate.
Add shallots to same skillet, and cook about 30 seconds.
Mix in mustard and chicken broth, and simmer for about 5 minutes.
Stir in maple syrup and vinegar. Simmer until mixture is reduced to sauce consistency, about 5 minutes.
Add capers to sauce.
Return pork and juices to skillet. Cook until just heated through, about 1 minute.
Arrange pork on platter and spoon sauce over.
Serve with steamed rice.
Big Ray's Kielbasa Cabbage Skillet for a Crowd
Category: everyday-cooking
By bfr610

This is a go-to recipe! I've made this for camping trips, potlucks, and have it on my dinner table once a month and leftovers are great!

Ingredients:
3 large potatoes, cubed
¼ cup butter, divided
1 pound Polish kielbasa sausage, cut into 1/2-inch slices
2  onions, chopped
1 large head cabbage, coarsely chopped
2 (15 ounce) cans diced tomatoes
¼ cup white sugar
1 tablespoon paprika

Directions:
Place potatoes in a microwave-safe bowl; cook in microwave until partially tender, about 8 minutes. Heat 2 tablespoons butter in a Dutch oven or large cast iron skillet over medium heat; cook and stir sausage and onions until browned, about 5 minutes. Transfer sausage and onions to a bowl. Heat remaining 2 tablespoons butter in the same Dutch oven; cook and stir cabbage until tender, about 5 minutes. Combine tomatoes, sugar, and paprika in a bowl; pour over cabbage and bring to a boil. Reduce heat and add potatoes and sausage-onion mixture. Cover Dutch oven and simmer until potatoes are tender, about 40 minutes.

Prep time: 20 mins
Cook time: 1 hr 3 mins
Total time: 1 hr 23 mins
Yields: 4 servings

Calories: 897.2
Fat: 46.8 g
Saturated fat: 23.7 g
Carbohydrates: 94.1 g
Sugars: 34.4 g
Dietary fiber: 17.2 g
Protein: 26.5 g
Cholesterol: 111.6 mg
Sodium: 1423.5 mg
Raspberry Fudge Balls


Ingredients:
"cream cheese"

Directions:
In a microwave or heavy saucepan,melt chocolate chips,stir until smooth., Cool slightly., In a mixing bowl beat the cream cheese and melted chocolate until smooth., Stir in the wafer crumbs and jam., Referigerate for 4 hours or until firm., Shape into 1 inch balls,roll in almonds., Store in airtight container in the refrigerator.
Baltimore Zoo
Category: drinks
By tgardner

VERY STRONG drink - Similar to Long Island Iced Tea, but tastes much better to me, you don't taste the alcohol. You can adjust orange juice amount to adjust taste. Remember DO NOT drink and drive... This is a VERY strong drink but you don't taste the alcohol... fruity taste.

Ingredients:
ice cubes
½ fluid ounce silver tequila
½ fluid ounce gin
½ fluid ounce white rum
½ fluid ounce vodka
½ fluid ounce triple sec
3 fluid ounces orange juice
3 fluid ounces grenadine syrup
4 fluid ounces beer (such as Budweiser®)

Directions:
Fill a pitcher with ice, and pour in the tequila, gin, rum, vodka, triple sec, orange juice, and grenadine. Stir to mix, then pour in beer to serve.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 cocktails

Calories: 291.1
Fat: 0.1 g
Carbohydrates: 48 g
Sugars: 33.2 g
Dietary fiber: 0.1 g
Protein: 0.6 g
Sodium: 18.9 mg
Four Cheese Margherita Pizza
Category: world-cuisine
By Michelle

This is a fantastic version of an Italian classic.  The feta cheese adds a rich flavor that brings this dish to life.  Incredibly easy and incredibly delicious!

Ingredients:
¼ cup olive oil
1 tablespoon minced garlic
½ teaspoon sea salt
8  Roma tomatoes, sliced
2 (12 inch) pre-baked pizza crusts
8 ounces shredded Mozzarella cheese
4 ounces shredded Fontina cheese
10   fresh basil leaves, washed, dried
½ cup freshly grated Parmesan cheese
½ cup crumbled feta cheese

Directions:
Stir together olive oil, garlic, and salt; toss with tomatoes, and allow to stand for 15 minutes. Preheat oven to 400 degrees F (200 degrees C). Brush each pizza crust with some of the tomato marinade. Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses. Arrange tomatoes overtop, then sprinkle with shredded basil, Parmesan, and feta cheese. Bake in preheated oven until the cheese is bubbly and golden brown, about 10 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 2 pizzas

Calories: 551.4
Fat: 25.6 g
Saturated fat: 11 g
Carbohydrates: 54.4 g
Sugars: 4.6 g
Dietary fiber: 2.8 g
Protein: 28.9 g
Cholesterol: 58.4 mg
Sodium: 1182.5 mg
Baked Blueberry French Toast


Ingredients:
cream cheese, eggs, maple syrup, sour cream, plain yogurt, milk, ground cinnamon, vanilla extract, blueberries

Directions:
Preheat the oven to 350.  Grease a 3- to 4-quart casserole dish.  (I use the same size you used.]  Cut the bread into 1/2-inch squares.
Process the Neufchatel, eggs, and maple syrup in a food processor until smooth.  Add the sour cream, yogurt, milk, cinnamon, and vanilla, and process until smooth.
Place half the bread in a single layer in the bottom of the prepared baking dish.  Sprinkle on the blueberries.  Pour on half the cream cheese mixture, spreading it evenly.  Layer on the remaining bread, and pour on the remaining cream cheese mixture, spreading evenly.
Cover tightly with foil and bake for 30 minutes.  (Sometimes I let it sit overnight and bake in the morning.]  Remove the foil and bake for 30 minutes more, until the French bread is well set, puffy and lightly browned.
Garnish with sour cream and blueberries, and serve with maple syrup on the side.
Tuna Casserole


Ingredients:
canola oil, celery, garlic, onion, all-purpose flour, Dijon mustard, Carnation Evaporated Milk, tuna in water

Directions:
Preheat oven to 375°F  Grease a 2L casserole dish.  Set aside.
Cook noodles according to package directions.  Drain and place noodles in large bowls.
Heat oil in medium saucepan over hight heat.  Add next 4 vegetables and cook until tender, 5 minutes.  Stir in flour, mustard, salt and pepper.  Whisk in evaporated milk and cook, stirring until slightly thickened and bubbly, about 4 minutes.
Blend sauce and tuna into cooked noodles and pour into prepared dish.  Top with chips.  Bake in preheated oven 25-30 minutes or until heated through.
Freezing not recommended.
Guacamole


Ingredients:
avocados, onion, lemon juice, salt, fresh coarse ground black pepper, tomatoes

Directions:
"Beat avocados, onion, peppers, lemon juice, salt, pepper and ascorbic acid mixture until creamy. Stir in tomato. Cover and refrigerate at least 1 hour. Serve with corn chips. Bacon Guacamole: Stir in 2 slices bacon, crisply fried and crumbled. Creamy Guacamole: Stir in 1/4 cup mayonnaise and 1/2 teaspoons garlic salt."
Hot Sweet Potato Salad


Ingredients:
sweet potatoes, sugar, kosher salt, red pepper flakes, bacon, red onion, apple cider vinegar, pecans, fresh lime juice, scallions, salt

Directions:
Preheat oven to 425.
Toss sweet potatoes with sugar, oil, salt, and red pepper flakes.
Roast 25-30 minutes.
While potatoes are roasting, saute bacon in a skillet over medium heat until crisp.
Pour off fat, leaving bacon in pan.
Add onions and saute 3 minutes.
Add jelly and vinegar, stirring until jelly melts.
Remove sweet potatoes from oven and put in large bowl.
Add bacon mixture, pecans, lime juice, and scallions to potatoes and toss.
Season with salt.
Oven Fried Chicken Wings
Category: appetizers-and-snacks
By Lisa

Breaded chicken wings that consist of bread crumbs, Parmesan cheese, garlic powder, melted butter, and a cookie sheet.

Ingredients:
cooking spray
1 cup grated Parmesan cheese (such as Kraft®)
1 cup seasoned bread crumbs
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
⅛ teaspoon ground black pepper
1 pinch salt
5 pounds chicken wings, tips discarded
½ cup melted butter

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and generously spray with cooking spray. Mix Parmesan cheese, bread crumbs, garlic powder, onion powder, black pepper, and salt in a bowl. Dip chicken wings in melted butter; press into bread crumb mixture until well-coated. Arrange wings on prepared baking dish. Bake in preheated oven until golden brown, about 20 minutes. Flip chicken wings and continue baking until evenly browned and no longer pink in the center, about 10 minutes more.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 20 servings

Calories: 163.4
Fat: 11.6 g
Saturated fat: 5.2 g
Carbohydrates: 4.3 g
Sugars: 0.4 g
Dietary fiber: 0.3 g
Protein: 10.1 g
Cholesterol: 39.6 mg
Sodium: 222.7 mg
Earl Grey Cream Pie
Category: desserts
By H.Carl

Aunt Kitty used to make this Earl Grey cream pie for her famous tea parties. Sometimes she would finish it with orange zest on top of the whipped cream just to gild the lily.

Ingredients:
3 cups milk
8  Earl Grey tea bags
1 cup white sugar
⅓ cup cornstarch
¼ teaspoon salt
4  egg yolks, lightly beaten
3 tablespoons butter
2 teaspoons vanilla extract
1 (9 inch) baked pie shell
2 cups heavy cream

Directions:
Heat milk over medium heat in a medium saucepan until steam forms, 2 to 3 minutes. Remove from heat and add Earl Grey tea bags; steep 5 minutes. Remove tea bags and whisk in sugar, cornstarch, and salt. Cook over medium heat until mixture is thick and bubbly, 5 to 7 minutes. Reduce heat to low and cook for 2 minutes. Remove from heat and let cool slightly. Place egg yolks into a bowl. Pour 2 cups hot tea mixture into yolks, whisking constantly. Pour egg mixture into the saucepan and bring to a boil over medium-low heat. Cook, stirring constantly, for 2 minutes. Remove from heat; pour through a strainer into a clean bowl. Stir in butter and vanilla extract. Pour mixture into the prepared pie crust. Chill in the refrigerator for 2 hours. Beat heavy cream in a mixing bowl using an electric mixer until stiff peaks form, 3 to 4 minutes. Top chilled pie with whipped cream. Return pie to the refrigerator to chill for 2 hours, or until set.

Prep time: 15 mins
Cook time: 25 mins
Total time: 4 hrs 40 mins
Yields: 1 9-inch pie

Calories: 554.3
Fat: 38.1 g
Saturated fat: 20.3 g
Carbohydrates: 46.9 g
Sugars: 29.6 g
Dietary fiber: 0.4 g
Protein: 7.1 g
Cholesterol: 202.7 mg
Sodium: 290 mg
Tiramisu Cupcakes


Ingredients:
eggs, cream of tartar, sugar, water, vanilla, salt, all-purpose flour, confectioners' sugar, water, mascarpone, confectioners' sugar, marsala wine, heavy cream

Directions:
In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy. Add half of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.
In small mixing bowl at high speed, beat egg yolks until thick and lemon-colored, about 3 to 5 minutes. Gradually beat in remaining sugar, water, vanilla and salt (if desired] until blended.
With a sifter or sprinkle flour with a sieve over whites. Add beaten yolk mixture. Gently, but thoroughly, fold yolk mixture and flour into whites.
Fill muffin cups 2/3 full. Bake in a preheated oven at 350 degrees for 10-15 min or until done.
Espresso Syrup.
In a small, heavy saucepan over high heat, combine the water, the remaining 1/2 cup confectioner’s sugar and the espresso or coffee powder. Bring to a boil, stirring occasionally. Remove from heat and let cool.
Use a fork to poke a few holes into cupcakes so that they will absorb liquid. Pour approximately ½-1 teaspoon of syrup onto each cupcake.
Frosting.
In a medium bowl using an electric mixer set on medium speed, beat together the mascarpone cheese, confectioner’s sugar and marsala until well blended. Add the cream and beat until fluffy, about 1 minute. Frost cupcakes with mascarpone/whipped cream mixture. Dust tops with cocoa powder (I used unsweetened] and then sprinkle with dark chocolate shavings.
Yum Yum Yogurt


Ingredients:
plain fat-free yogurt, Splenda sugar substitute, granola cereal

Directions:
Thaw fruit if frozen., Mix fruit thoroughly with yogurt., Add splenda, mix thoroughly., Sprinkle with optional cereals for an extra crunch.