xiaoxl/recipe_data huggingface dataset:
Chocolate Mousse Cake


Ingredients:
unsalted butter, sugar, vanilla extract, eggs, all-purpose flour, baking powder, baking soda, salt, buttermilk, cinnamon, chocolate curls

Directions:
Heat oven to 350°F and coat a 15x10x1-inch jelly roll pan with nonstick cooking spray.  Line with parchment paper; lightly coat paper with spray also.
Melt chocolate in a small bowl in microwave on 100% power for 1-2 minutes; stir until smooth.
In a large bowl, beat butter, sugar and vanilla until smooth. Beat in eggs and melted chocolate.
In a medium sized bowl, mix flour, baking powder, baking soda and salt.
Alternatively beat in flour mixture and buttermilk to butter mixture, ending with flour.
Evenly spread into prepared pan.
Bake at 350°F degrees for 25 minutes or until top springs back when pressed.  Let cool in pan for 5 minutes then invert onto rack; remove pan and parchment paper; let cool completely.
Slice cooled cake into thirds - each piece 10x5x1-inches.
Prepare mousse following package directions ADDING cinnamon.
Stack cake layers with 3/4 cup mousse between layers and 1 1/4 cups on top.
Chill for 1 hour then garnish with chocolate curls.
Keep any leftovers stored in the refrigerator.
General Torgo's Stir-Fry Sauce


Ingredients:
tomato paste, water, soy sauce, rice vinegar, cornstarch, honey, canola oil, red pepper flakes, garlic clove, gingerroot

Directions:
Whisk together the tomato paste, water, soy sauce, vinegar, & stock. Whisk in the cornstarch. Whisk in some honey a little bit at a time until your desired sweetness (dip your finger into it and taste as you go; try not to make too sweet so it doesn't overpower the other flavors]. This is the base of the sauce and can be stored until you need it. Make 5x as much and put in a jar in the fridge (shake before using].
Stir-fry your desired meat & vegetables and set to side. Now you're ready to use sauce!
Heat peanut/canola oil at medium-high to high heat. Add the red pepper flakes. After 5-10 seconds, add garlic and ginger. Wait 5-10 seconds, add the sauce. Reduce the sauce so it becomes nice and thick. Add your stir-fry stuff for a minute or two. An option is to add a little sesame oil at the end and let it heat for a few seconds until you can smell its beautiful aroma. Serve. Eat.
Crunchy Nut Brown Sugar Cookies


Ingredients:
butter, brown sugar, salt, eggs, flour, baking soda, walnuts

Directions:
Preheat oven to 350 degrees.
Combine all ingredients except flour and walnuts in a mixing bowl. Mix well.
Gradually add flour until well mixed.
Add walnuts. You can substitute any nut you prefer.
Variation: I have occasionally omitted the nuts for chocolate chips - or used both. I would almost say they are better than the toll house recipe.
Bake cookies for about 12 minutes on a cookie sheet.
Enjoy!
Roasted Strawberry & Basil Cream Pie from Kale & Caramel


Ingredients:
heavy cream, fresh basil leaf, honey, salted butter, graham crackers, granulated sugar, sea salt, strawberries, granulated sugar, heavy cream, cream cheese, honey

Directions:
Make the Whipped Cream:
In a small saucepan, heat the heavy cream over medium heat. When steam rises, slightly crumple the basil leaves, add them to the cream, and reduce the heat to low. Stir and compress the basil with a wooden spoon or silicone spatula, cooking for another 1 to 2 minutes. Do not let the mixture boil. Remove from the heat and let the basil steep for 30 minutes, covered. When the basil has finished steeping, strain the cream and discard the basil.
Let the basil-infused cream cool, then whip with the honey until soft peaks form. Set aside in the fridge.
Make the Crust:
Preheat the oven to 375°F.
In a small saucepan over low heat, melt the butter. Crush the graham crackers in a food processor or blender until they have a sandy texture. Don’t over-blend into a flour. Pour the crumbs into a large bowl and mix in the sugar, butter, and salt. Mix until you have a wet sand-like blend.
Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan. Bake for 10 to 12 minutes, until golden brown. Remove and let cool completely on a rack.
Make the Filling:
With the oven still at 375°F, cut the strawberries in half. Place in a large bowl and toss gently with the sugar. Arrange them on a parchment-lined rimmed baking sheet and bake for 25 minutes. Remove from the oven and let cool for 10 minutes. Transfer to a food processor or blender, puree, and set aside to cool completely.
Whip the heavy cream in a large bowl until soft peaks form. Set aside.
In a second bowl, whip the cream cheese, cooled strawberry puree, and honey until completely smooth, about 5 minutes. Fold the whipped cream into the strawberry cream cheese mixture until incorporated and even in color.
Assemble the Pie:
Once the pie crust is completely cool, spread the strawberry cream cheese mixture into the bottom of the pan. Spoon the basil whipped cream in a smaller circle over the top of the strawberry filling, leaving a 2-inch border.
Garnish with fresh strawberry halves and small basil leaves. Chill, covered in plastic wrap, for at least 2 hours.
Slice and serve with extra strawberries and a sprinkle of minced fresh basil leaves and small, whole leaves for garnish.
Recipe courtesy of Kale & Caramel by Lily Diamond. Get the book here: http://www.kaleandcaramel.com/book.
Zucchini Moussaka


Ingredients:
olive oil, zucchini, onion, ground lamb, tomato sauce, garlic clove, salt, cinnamon, feta cheese, parmesan cheese

Directions:
Heat oil in large skillet. Add zucchini and onion. Sauté about 3-5 minutes, until the onion is softening. Remove from pan and put in 2 1/2 quart baking dish. Set aside.
In the same skillet brown the lamb, breaking up large chunks. Drain off grease.
In small bowl combine tomato sauce, garlic, salt and cinnamon. Add to skillet, Mix well and simmer the mixture a few minutes (about 5.].
Spread meat mixture over the zucchini. Sprinkle feta cheese and Parmesan evenly over top, covering meat completely. Bake at 350 degrees for 30 minutes.
Pecan Cinnamon Rolls


Ingredients:
unsalted butter, pecans, dark brown sugar, ground cinnamon, powdered sugar, cream cheese, unsalted butter, vanilla, milk, butter, active dry yeast, warm water, honey, butter, salt, eggs, flour

Directions:
To make Filling:
After the dough comes together, on a well-floured surface, using a lightly floured rolling pin, roll out the dough to a 15 by 11-inch rectangle. In a mixing bowl add the pecans, brown sugar, and cinnamon.
Spread the softened unsalted butter over the dough leaving a 1/2-inch border. Sprinkle the cinnamon sugar evenly over the dough. Starting with the long side, roll up the dough tightly ending with the seam-side down. Cut 10 slices each about 1/2-inch thick.
Place in 2 (9 by 13-inch] greased baking dishes and cover with a kitchen towel. Allow the rolls to rise in a warm environment for an additional 15 to 20 minutes. Brush with melted butter before baking.
Bake at 400 degrees F until the tops are golden brown, about 25 to 30 minutes. Remove from the oven and brush tops with melted butter and cool on cooling rack. Drizzle with prepared cream cheese glaze.
To make Cream Cheese Glaze:
In a mixing bowl, combine the powdered sugar, cream cheese, butter, milk, and vanilla.
To make Rapid Rolls:
Preheat the oven to 400 degrees F.
In the bowl of a stand mixer, fitted with the paddle attachment, combine the instant yeast, and warm water. Let it activate for 5 minutes until bubbly. Stir in the honey.
On low speed, add 1/2 cup melted butter, 2 teaspoons salt, and eggs. Slowly add the flour cup-by-cup until fully incorporated and the dough pulls away from the sides of the mixing bowl. Add more flour if it is too sticky.
Portion the dough into 24 even servings. Form the rolls into desired shape and let rise approximately 20 minutes, or until doubled in size. Place the rolls in a cast iron skillet or on a baking sheet. Brush the rolls with melted butter.
Bake for 25 minutes until the tops are golden brown. Remove from the oven and brush with more melted butter, and sprinkle with a little salt.
Cook's Note:
This recipe can be used as a traditional loaf bread, pizza dough, and for both savory and sweet rolls.
Goes With Everything Dipping Sauce


Ingredients:
onion, garlic cloves, garlic, mayonnaise, Miracle Whip, chili sauce, lemon juice, prepared mustard, Worcestershire sauce, water, paprika, fresh ground pepper, salt

Directions:
In a food processor or blender, finely chop the onion and garlic together.
Add the rest of the ingredients; mayonnaise, vegetable oil, Chili sauce, lemon juice, prepared mustard, Worcestershire sauce, water, paprika, pepper, and salt.
Puree until smooth.
Chill in a covered bowl.
frogs in the pond


Ingredients:
"water"

Directions:
mix jelly crystals as instructions on pkt and pour into plastic, see-through drinking cups.
leave jelly to set overnight.
place one chocolate frog into each cup of set green jelly so that the frog's face pokes up above jelly level.
Easy to make and a hit with the kids!
Maple-Bacon Brussels Sprouts
Category: fruits-and-vegetables
By Allrecipes Magazine

Bacon and maple are a match made in heaven. Now add in Brussels sprouts and you have a trifecta of tasty goodness. This Allrecipes Magazine recipe is based on stefychefy's Maple Roasted Brussels Sprouts with Bacon.

Ingredients:
2 pounds Brussels sprouts, trimmed
3 tablespoons olive oil
½ teaspoon salt
¼ teaspoon ground black pepper
3 tablespoons pure maple syrup
5 slices bacon, crisp-cooked and crumbled

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Arrange Brussels sprouts in a single layer on a foil-lined 10x15-inch baking pan. Drizzle with oil; toss to coat. Sprinkle with salt and pepper. Roast in the preheated oven for 10 minutes. Drizzle with maple syrup; toss to coat. Roast until tender and beginning to brown, 10 to 15 minutes more. Toss Brussels sprouts mixture with bacon in a bowl.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 servings

Calories: 153.9
Fat: 8.6 g
Saturated fat: 1.8 g
Carbohydrates: 15.4 g
Sugars: 7 g
Dietary fiber: 4.3 g
Protein: 6.6 g
Cholesterol: 8.3 mg
Sodium: 347.8 mg
Easy Cabbage Soup


Ingredients:
green onions, green peppers, green cabbage head, celery, canned stewed tomatoes, chicken bouillon cube, parsley

Directions:
Cut vegetables in small pieces.
In a large pot, add vegetables, soup mix, bouillon cube and cover with water. Season as desired. Boil rapidly for ten minutes.
Lower heat and simmer until vegetables are tender.
20-Minute Chipotle Shrimp
Category: trusted-brands-recipes-and-tips
By Country Crock®

Our Chipotle Shrimp recipe is perfect for everything from weeknight dinners to entertaining. The flavorful marinade comes together in just minutes. Brushing the shrimp during grilling really lets the flavor shine through.

Ingredients:
3 tablespoons Country Crock® Spread, melted
3 tablespoons chopped fresh cilantro
2 tablespoons lime juice
2 tablespoons honey
2 cloves garlic, chopped
1 teaspoon ground cumin
¼ teaspoon chipotle chili powder, or more to taste
½ teaspoon salt
1 pound large shrimp, peeled, deveined and tails on

Directions:
Combine Country Crock® Spread, cilantro, lime juice, honey, garlic, cumin, chipotle chili powder, and salt in non-aluminum dish. Reserve half of Country Crock® Spread mixture. Add shrimp and toss to coat. Cover and marinate 10 minutes. Skewer shrimp. Grill or broil shrimp, turning once and brushing with reserved Spread mixture, 5 minutes or until shrimp turn pink. Serve shrimp in tortillas and, if desired with black beans, Mexican crema, diced avocado, and chopped cilantro. Garnish with lemons or limes if desired.

Prep time: 10 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 4 servings

Calories: 126.2
Fat: 1.1 g
Saturated fat: 0.3 g
Carbohydrates: 10.1 g
Sugars: 8.8 g
Dietary fiber: 0.2 g
Protein: 18.8 g
Cholesterol: 172.6 mg
Sodium: 491.6 mg
Arancini III
Category: appetizers-and-snacks
By AMYJOHNSON1

Risotto balls are stuffed with cheese, breaded and fried. The ooey gooey centers filled with delicious fontina cheese and fresh thyme add classic flavor to this Italian dish. A favorite of my family.

Ingredients:
1 pinch saffron threads, crushed
1 cup white wine
2 tablespoons butter
6 cups chicken broth, or as needed
3 cups Arborio rice
1 small white onion, chopped
1 tablespoon chopped fresh thyme
1 cup grated Parmesan cheese
1 pound fontina cheese, cubed
2 cups plain dried bread crumbs
1 quart olive oil for frying

Directions:
Place the wine and saffron in a cup or small bowl. Stir briefly, then let it sit. Melt the butter in a large skillet over medium heat. Add the onion; cook and stir until transparent, about 3 minutes. Mix in the rice, and continue cooking and stirring until the rice has absorbed most of the butter. Slowly stir the white wine and saffron into the rice, stirring  continuously until the wine is absorbed and rice is creamy. Season with thyme, then pour in 1 cup of chicken broth at a time, cooking and stirring constantly until each cup of broth is absorbed before adding the next. Stop adding broth when the rice is tender. If you run out of broth, you may use water. Remove from the heat, stir in the Parmesan cheese and allow to cool until you can touch it without burning your hands. Lightly grease a large cookie sheet with olive oil. Pour the risotto out onto the sheet and spread evenly. Place in the refrigerator for about 1 hour or until chilled. When the rice is cool, roll small portions into balls about the size of golf balls. Tuck a cube of fontina cheese into the center of each one. Roll each ball in bread crumbs to coat. Heat the olive oil in a heavy saucepan or deep fryer to 375 degrees F 190 degrees C). The oil should be about 3 inches deep. When the oil is hot, fry the arancini until they reach a golden orangish brown, about 3 minutes. Arancini literally means 'little oranges'. Cool for 5 minutes, then serve with any marinara sauce.

Prep time: 25 mins
Cook time: 50 mins
Total time: 2 hrs 15 mins
Yields: 9 servings

Calories: 761.3
Fat: 32.4 g
Saturated fat: 14.6 g
Carbohydrates: 85.2 g
Sugars: 4.1 g
Dietary fiber: 1.9 g
Protein: 25.1 g
Cholesterol: 73.1 mg
Sodium: 735.2 mg
Iced Carob Cookies


Ingredients:
butter, carob powder, cocoa powder, flour, baking powder, sugar, rolled oats, carob chips, heavy cream

Directions:
1.  Preheat the oven to 375 degrees.  Line the base and sides of a 7 inches square baking pan with parchment paper.  Put butter in a large pan and add the carob powder.  Stir over a low heat until the mixture is smooth and combined.  Stir in the remaining ingredients and mix well.
2.  Press the mixture into the prepared tin and bake for about 20-25 minutes until just set.  Mark into squares or bars while still hot.  Leave to cool in tin.
3.  To make the topping, stir the carob and cream in a small pan over low heat.  Spread over the cookies and sprinkle the apricots on top.
Luscious Slush Punch
Category: drinks
By Valerie Cain Cuff

This is without a doubt the best punch I've ever had! Makes enough for 2 punch bowls. This is our Christmas Eve punch tradition, and there is never a drop left!

Ingredients:
2 ½ cups white sugar
6 cups water
2 (3 ounce) packages strawberry flavored Jell-O® mix
1 (46 fluid ounce) can pineapple juice
⅔ cup lemon juice
1 quart orange juice
2 (2 liter) bottles lemon-lime flavored carbonated beverage

Directions:
Bring the sugar, water, and strawberry flavored gelatin to a boil in a large saucepan; boil for 3 minutes. Stir in the pineapple juice, lemon juice, and orange juice. Divide mixture into 2 separate containers and freeze. Combine the contents of 1 container with 1 bottle of the lemon-lime flavored carbonated beverage in a punch bowl; stir until slushy. Repeat with remaining portions as needed.

Prep time: 15 mins
Cook time: 5 mins
Total time: 8 hrs 20 mins
Yields: 50 (4 ounce) servings

Calories: 108.2
Fat: 0.1 g
Carbohydrates: 27.4 g
Sugars: 17.3 g
Dietary fiber: 0.1 g
Protein: 0.6 g
Sodium: 24.5 mg
Crock Pot Cream Cheese Italian Chicken


Ingredients:
frying chicken, butter, margarine, cream cheese, sherry wine, onion

Directions:
Brush chicken with butter and sprinkle with salt and pepper.
Place in a crock pot and sprinkle dry mix over all.
Cover and cook on low for 6 to 7 hours.
About 45 minutes before done, mix soup, cream cheese, wine, and onion in a small saucepan.
Cook until smooth.
Pour over the chicken and cover and cook another 45 minutes.
Spoon sauce over pieces when serving.
German Apple Pancake Zells


Ingredients:
sugar, sugar, cinnamon, all-purpose flour, salt, half-and-half, eggs, tart apple, unsalted butter

Directions:
Combine the 1/3 cup sugar and the cinnamon; set aside.
Whisk together the flour, remaining 1 tsp sugar, salt and half and half until smooth; thoroughly whisk in eggs.
In a heavy, 10" oven-proof skillet cook the apples in the butter over moderate heat, stirring, for 2 minutes; sprinkle with the sugar mixture and stir, cooking, until sugar is melted.
Pour the batter over the apple mixture; bake in a preheated 400° oven 12-15 minutes, or until it is puffed and golden; invert onto a heated platter.
Rosemary Pork Chops for the Grill


Ingredients:
dijon-style mustard, lemon juice, olive oil, fresh rosemary, dried rosemary, garlic cloves, salt, ground black pepper

Directions:
Trim fat from meat.  Place meat in a resealable plastic bag set in a shallow dish.
For marinade: In a small bowl, whisk together remaining ingredients.  Pour over meat; seal bag.  Marinate in the refrigerator for 2 to 4 hours, turning bag often.  Drain meat; discarding marinade.
Prepare grill for indirect grilling.  Test for medium heat above drip pan.  Place meat on grill rack over drip pan.  Cover and grill for 22 to 25 minutes or until meat juices run clear.
Jalapeno-Olive Salsa


Ingredients:
tomatoes, black olives, green onion, garlic, olive oil, red wine vinegar, sugar

Directions:
Stir together tomatoes, olives, green onions, garlic and jalapeno., Whisk together olive oil, vinegar, sugar and salt and pepper., Stir both mixtures together., Chill and enjoy!
Orzo and Tomato Salad with Feta Cheese
Category: salad
By COZYCUISINE

A cold pasta salad with orzo, green olives, feta cheese, parsley, dill, tomato, olive oil, and lemon juice. If you don't have fresh herbs, use 1 teaspoon dried. As a personal chef, I can let you know that my clients love this dish.

Ingredients:
1 cup uncooked orzo pasta
¼ cup pitted green olives
1 cup diced feta cheese
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh dill
1  ripe tomato, chopped
¼ cup virgin olive oil
⅛ cup lemon juice
salt and pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook orzo for 8 to 10 minutes, or until al dente; drain, and rinse with cold water. When orzo is cool, transfer to a medium bowl and mix in olives, feta cheese, parsley, dill, and tomato. In a small bowl, whisk together oil and lemon juice.  Pour over pasta, and mix well. Season with salt and pepper to taste. Chill before serving.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 6 servings

Calories: 329.4
Fat: 19.6 g
Saturated fat: 7.8 g
Carbohydrates: 28.1 g
Sugars: 3.8 g
Dietary fiber: 1.5 g
Protein: 10.9 g
Cholesterol: 37.4 mg
Sodium: 613.7 mg
Shish Kabob a la Holly
Category: meat-and-poultry
By Holly J Chadwick

Easy to make. Grilled meat and veggie skewers served over garlic-butter fettuccine. There is nothing like grilled veggies!

Ingredients:
12  (10 inch) wooden skewers
1  green bell pepper, cut into large chunks
1 pound peeled and deveined shrimp
1 small zucchini, sliced 1/4-inch thick
½ pound skinless, boneless chicken breast - cut into cubes
½ pint cherry tomatoes
1 pound beef steak, cut into cubes
24  pearl onions
½ pound large fresh mushrooms, halved
½ cup olive oil
¼ teaspoon garlic powder, or to taste
salt and ground black pepper to taste
1 pound fettuccine
2 tablespoons softened butter
¼ teaspoon garlic powder

Directions:
Soak the skewers in water for 1 hour. Onto each skewer, alternately thread green bell pepper chunks, shrimp, zucchini slices, chicken, cherry tomatoes, steak, onion, mushroom; repeat until skewer is full. Drizzle olive oil over the prepared skewers; season with 1/4 teaspoon garlic powder, salt, and black pepper. Allow to marinate in refrigerator at least 3 hours, turning every 45 minutes. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Bring a pot of lightly salted water to a rolling boil. Cook the fettuccini in the boiling water, stirring occasionally, until cooked through yet firm to the bite, about 8 minutes; drain. Toss the hot pasta in a large bowl with the softened butter and 1/4 teaspoon garlic powder. While the pasta boils, cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, the shrimp are pink and opaque, and the meat is no longer pink in the center, 10 to 15 minutes. Push the cooked meat and vegetables off the skewer onto the tossed pasta.

Prep time: 20 mins
Cook time: 10 mins
Total time: 4 hrs 30 mins
Yields: 8 servings

Calories: 519.2
Fat: 22.3 g
Saturated fat: 5.6 g
Carbohydrates: 46.5 g
Sugars: 3.5 g
Dietary fiber: 2.8 g
Protein: 34.1 g
Cholesterol: 134.5 mg
Sodium: 165 mg
Mini Butterscotch Choco-Pecan Phyllo Cups


Ingredients:
milk, cream cheese, miniature phyllo cups, pecan halves, pecans

Directions:
Melt 1/2 cup of butterscotch with 1 Tbsp milk in a heatproof bowl over simmering water in a saucepan and stir until smoothed.
Whisk in the cream cheese.
Evenly divide among the 30 shells, using about 1 tsp per cup; refrigerate.
Melt the chocolate chips with 1 Tbsp milk in a heatproof bowl over simmering water in saucepan and stir until smoothed.
Dollop each shell with melted chocolate.
Top each shell with a pecan and refrigerate until each filling/shell is firm to the touch.
Ham & Cheese Stuffed Meatloaf


Ingredients:
eggs, parsley, black pepper, salt, onions, ham, mozzarella cheese

Directions:
Combine all ingredients except cheese and ham.
Flatten meat mixture on foil-lined jelly roll pan.
Place ham slices evenly on top of meat mixture, sprinkle with grated cheese.
Holding one end of the foil, roll up meat like a jelly roll.
Remove foil, slide meat roll to center of pan, pat seams closed.
Bake at 350 for 1 hour.
Remove from oven, and allow to sit in a warm spot for five minutes before slicing.
Ginger Peach Crumble


Ingredients:
brown sugar, ground cinnamon, fresh lemon juice, frozen yogurt

Directions:
Preheat the oven to 425*.
Evenly distribute the peach slices in the bottom of an unoiled nonreactive 9-inch pie pan or 8-inch square baking dish.
Sprinkle the peaches with the brown sugar, cinnamon, and lemon juice.
Top with the crumbled gingersnaps.
Bake for about 20 minutes, until the peaches are bubbling and tender when pierced with a fork.
Serve warm or at room temperature, plain or with frozen yogurt.
Enjoy!
Almond Tofu


Ingredients:
boiling water, gelatin, sugar, milk, raw sugar, brown sugar, hot water

Directions:
Dissolve the gelatine with boiling water, dissolve in the sugar.
Add warm milk and essence.
Using a shallow dish (or 2 or 3], pour the jelly in, to around 1cm deep/high.
Meanwhile, dissolve brown or raw sugar in hot water to taste, make it a little sweeter than usual so it's the right sweetness after adding in the fruit salad.
Add the fruit salad, chill well.
When the jelly solidifies, cut into 1cm cubes, and add to the chilled liquid.
Do NOT add the jelly into hot or warm liquid! Make sure the liquid is at least cold before adding them inches.
Add more sugar to the liquid if required, otherwise ready to serve!
p.s. cooking time = chilling time.