xiaoxl/recipe_data huggingface dataset:
Frosted Buttermilk Brownies


Ingredients:
water, unsalted butter, cocoa powder, flour, sugar, eggs, buttermilk, salt, baking soda, ground cinnamon, cocoa powder, milk, unsalted butter, vanilla extract, powdered sugar

Directions:
Preheat oven to 350°F.
Bring the water to a low boil; add the butter and the 4 tbsp of cocoa.
In a mixing bowl combine the brownie dry ingredients and the sugar.
Slowly mix in the water/butter/cocoa mixture.
Whisk the egg and buttermilk together, and quickly add to the batter.
Mix until combined, making sure to scrape the sides and bottom of the bowl.
Grease and dust with cocoa a half sheet pan (restaurant supply style], or line with parchment paper.
Pour batter into the pan and tap the edge of the pan to settle the batter out.
Bake for about 20 min or until brownies test done.
You may need to turn the pan once half way through to even out the cooking, depending on your oven. I do just out of habit.
To make frosting, combine all the frosting ingredients in a mixing bowl and mix until smooth and creamy.
Put frosting in the fridge until you are ready to frost. It is easier to frost if it is a little cool.
Bring it out of the fridge and let it come up to almost room temperature (Should be spreadable, but soft like room temperature butter].
Remove brownies from the oven and allow them to cool completely before frosting.
Cut with a clean knife and enjoy.
To make a cake, doubling the recipe yields enough batter to fill 2 9-inch round cake pans.  I highly recommend using parchment on the bottom and greasing the side to get the best results when you try to remove the cake from the pan.
Caprese Salad with Grilled Flank Steak
Category: salad
By cookinmama

This is a fresh, healthy, easy-to-make salad with a twist to the usual restaurant versions. It can be served in small portions as an appetizer salad, or in large portions as a whole meal. This recipe is for 4 larger salads.

Ingredients:
2  tomatoes, diced
1 (4 ounce) ball fresh mozzarella, cut into 1-inch cubes
¼ cup coarsely chopped fresh basil
1 clove garlic, minced, or more to taste
1 tablespoon olive oil
1 pound flank steak
1 clove garlic, minced
1 tablespoon olive oil
salt and ground black pepper to taste
1 (6.5 ounce) bag butter lettuce mix
2 tablespoons balsamic vinegar, or to taste
olive oil, or to taste

Directions:
Mix tomatoes, mozzarella, basil, 1 clove minced garlic, and 1 tablespoon olive oil in a bowl; toss to coat. Cover bowl and refrigerate. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place steak in a large resealable bag; add 1 clove minced garlic, 1 tablespoon olive oil, salt, and pepper. Seal the bag and distribute the oil mixture over the steak. Cook the steak on the preheated grill to your desired degree of doneness, about 5 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let stand for 5 minutes before thinly slicing across the grain. Divide lettuce onto 4 serving plates; drizzle about 1 1/2 teaspoons balsamic vinegar and 1 1/2 teaspoons olive oil onto each lettuce portion. Top each salad with 1/4 the steak and 1/4 the tomato mixture.

Prep time: 20 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 4 servings

Calories: 321.1
Fat: 24 g
Saturated fat: 7.7 g
Carbohydrates: 5.8 g
Sugars: 3.8 g
Dietary fiber: 1.3 g
Protein: 20.2 g
Cholesterol: 49.5 mg
Sodium: 114.9 mg
Mama's Best Buttermilk Pancakes


Ingredients:
all-purpose flour, sugar, baking powder, baking soda, salt, egg, fat-free buttermilk

Directions:
In medium bowl, stir the dry ingredients with a fork. Make a well in the center, set aside.
In another bowl, combine egg, milk, and cooking oil.
Add wet mixture to the dry ingredients. Stir until moistened, the batter will have small lumps.
Pour 1/4 cup batter onto hot, lightly greased griddle (I cook the pancakes on an electric griddle at 350 degrees]. Cook about two minutes per side.
Ginger Pumpkin Soup (Crock Pot)


Ingredients:
chicken broth, fresh pumpkin, onion, fresh ginger, garlic, dry white wine, ground cloves

Directions:
Combine all of the ingredients except the salt and pepper in a slow cooker; cover and cook on high 4-5 hours.
Process soup in food processor or blender until smooth; season to taste with salt and pepper.
Chocolate - Caramel Brownie Slice


Ingredients:
caster sugar, butter, dark chocolate, hot water, plain flour, self raising flour, cocoa powder, egg, cocoa powder

Directions:
Preheat oven to 180°C.
Grease & line 18 x 28cm slice pan.
In a saucepan, combine sugar, butter, dark chocolate and hot water. Stir over low heat 5 minutes, until smooth.
Transfer to bowl, cool.
Sift flours and cocoa; fold into chocolate mixture along with the egg.
Spoon 1/2 mixture into pan.
Drizzle with caramel.
Cover with remaining cake mixture.
Bake 35 - 40 minutes.
Cool for 5 minutes in pan & then turn out onto a wire rack.
Cut into 12 squares or 24 smaller rectangles and dust with cocoa.
ENJOY!
Jack Daniel's Pecan Pie


Ingredients:
granulated sugar, butter, dark corn syrup, pure vanilla extract, pecan halves

Directions:
Preheat oven to 375.
Combine eggs, sugar, butter, syrup, vanilla and Jack Daniel's; mix well.
Sprinkle chocolate chips over the bottom of the pie shell.
Add the pie mixture and pecans.
Bake at 375 degrees for 35-40 minutes.
Simple Butter Rolls


Ingredients:
biscuit mix, margarine, sour cream

Directions:
Combine ingredients in a mixing bowl and mix well., Drop by spoonfuls into a greased muffin pan., Bake at 400 degrees F. until golden brown., Serve hot!
Fish Sinigang (Tilapia) - Filipino Sour Broth Dish
Category: soups-stews-and-chili
By Meli D

A very simple and quick Filipino dish. This is a sour broth soup with tilapia fish fillets.  The flavor is sour but it actually enhances your appetite. This is considered comfort food in my house.

Ingredients:
½ pound tilapia fillets, cut into chunks
1 small head bok choy, chopped
2 medium tomatoes, cut into chunks
1 cup thinly sliced daikon radish
¼ cup tamarind paste
3 cups water
2  dried red chile peppers  (Optional)

Directions:
In a medium pot, combine the tilapia, bok choy, tomatoes and radish. Stir together the tamarind paste and water; pour into the pot. Toss in the chili peppers if using. Bring to a boil, and cook for 5 minutes, or just until the fish is cooked through. Even frozen fish will cook in less than 10 minutes. Do not over cook or else the fish will fall apart. Ladle into bowls to serve.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 111.6
Fat: 1 g
Saturated fat: 0.2 g
Carbohydrates: 13.4 g
Sugars: 2.6 g
Dietary fiber: 2.1 g
Protein: 13.1 g
Cholesterol: 21 mg
Sodium: 63.1 mg
Masala Mushroom and Eggplant (Aubergine)


Ingredients:
eggplant, fresh mushrooms, onion, garlic clove, garlic cloves, diced tomatoes, garam masala, red chili powder, turmeric, nonfat yogurt, salt, water

Directions:
Boil eggplant cubes and chopped garlic clove in water for 10-12 minutes. Drain.
While the eggplant is boiling, heat oil in skillet over med-high heat.
Add onion, sauteing until clear/golden, about 5 minutes
Add crushed garlic cloves and saute for added 2 minutes.
Mix in tomatoes (don't drain them] and garam masala, red chili, turmeric. Mix this all well, and stir it occasionally. Cook it for about 8-10 minutes. You really want to do this for the allotted time to get the spices melded with the tangy tomatoes. Otherwise, the tomatoes taste raw.
Add eggplant, mushrooms and salt to taste. Cook, stirring occasionally, for 6 minutes.
Remove from heat.
Stir yogurt in a bowl to remove lumps and add the creamy yogurt to skillet quickly so it doesn't get chunky.
Serve hot and enjoy!
Arroz Con Pollo


Ingredients:
chicken, garlic cloves, carrots, celery, bay leaf, onion, long-grain rice, olive oil, curry powder, cumin, peas, fine salt, fresh ground black pepper

Directions:
Combine the chicken with 6 cups of water, the garlic, the whole carrots, the celery, bay leaf and onion in a 6-quart stock pot. Simmer for 30 minutes to create stock. Remove the chicken, leaving behind the wing tips and the spine. Continue cooking the stock for 30 more minutes over low heat. Meanwhile, shred the chicken.
Rinse the rice in a colander until the water runs clear, and then let it dry for 5 minutes. Heat the olive oil in a medium wide-bottom pot over medium heat. Add the curry powder and cumin, and toast for 30 seconds. Add the rice and cook until lightly toasted, 2 minutes. Add the shredded chicken, peas, diced carrots, and 4 cups of the chicken stock, and season with salt and black pepper. Cook uncovered for 5 minutes over medium heat, and then cover and cook for about 25 more minutes. Turn off the heat and let the rice rest for 10 minutes, covered. Fluff with a fork and serve.
Scrambled Macafries


Ingredients:
French fries, macaroni, eggs, salt, onion powder, garlic powder, butter

Directions:
"In large pan on medium heat, place butter in pan.  Scramble the eggs in separate bowl while butter is melting.  Place all ingredients in pan and cook while mixing to blend everything together.  Additional pat of butter may be added to moisten when cooked.  Take off burner and serve with toast or fruit."
Chow Mein


Ingredients:
green pepper, celery, onion, water chestnuts, mushrooms, chicken bouillon, soy sauce, pork, cornstarch

Directions:
Season pork pieces with salt and pepper. Brown pork over medium high heat. Once browned, add enough water to cover the pork. Bring to boil.
Add onion, celery, green pepper, mushroons and water chestnuts. Cook until the veggies are tender.
At this point you may need to add more water depending on the amount of sauce you desire.
Add chicken bullion and soy sauce ( to taste].
Mix the cornstarch with a bit of water and add to pan. Sauce will thicken. (adjust amount of cornstach based on how thick you want the sauce].
Adjust seasoning, serve over rice and/or chinese noodles.
Italian Chicken Skillet
Category: world-cuisine
By RHARRIS524

This is a healthy, delicious, easy dinner!  The best part is that it cooks all in one skillet so there is hardly any mess!

Ingredients:
1 tablespoon olive oil
4  skinless, boneless chicken breast halves, cubed
2 cloves garlic, chopped, or to taste
½ cup red cooking wine
1 (28 ounce) can Italian-style diced tomatoes
8 ounces small seashell pasta
5 ounces fresh spinach, chopped
1 cup shredded mozzarella cheese

Directions:
Heat the olive oil in a large skillet with a lid over medium heat, and cook and stir the chicken and garlic until the chicken is no longer pink in the center, 5 to 8 minutes. Pour the wine and diced tomatoes with their juice into the skillet, and bring to a boil over high heat while scraping any browned bits of food off of the bottom of the pan with a wooden spoon. Stir in the shell pasta, and return to a boil. Cook uncovered, stirring occasionally, until the shells have cooked through, but are still firm to the bite, about 10 minutes. Spread the spinach over the top of the pasta, cover, and simmer until the spinach leaves are cooked, about 5 minutes. Sprinkle the mozzarella cheese evenly over the skillet, and simmer until the cheese has melted and the pasta is bubbling, about 5 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 515.2
Fat: 12.9 g
Saturated fat: 4.6 g
Carbohydrates: 53.7 g
Sugars: 7.4 g
Dietary fiber: 4.3 g
Protein: 42.5 g
Cholesterol: 87.2 mg
Sodium: 757.9 mg
Lighter Beef and Bean Enchiladas


Ingredients:
8-inch 97% fat free flour tortillas, salsa, water, lean ground beef, black beans, low-fat cheddar cheese

Directions:
Preheat oven to 350.
Brown ground beef in a large skillet.
Drain and return to skillet.
Add water, 1/4 cup of enchilada sauce, the taco or Santa Fe seasoning, and salsa.
Simmer for about 5 minutes.
Sprinkle in 1/4 cup of the cheese and stir.
Spread 1/4 cup of the enchilada sauce over the bottom of a 9x13 inch baking dish.
Spread 1/2 cup of the beef mixture in the center of a tortilla and roll up, then place in the pan seam side down.
Repeat until all tortillas are gone.
If there are any juices left in the pan, pour them evenly over the tortillas.
Pour the remaining enchilada sauce evenly over the tortillas, and sprinkle with remaining cheese.
Bake for 20-25 minutes or until heated through.
Summer Vegetables (Spain)


Ingredients:
olive oil, onion, green bell peppers, garlic cloves, aubergine, tomatoes, courgette, salt, pepper

Directions:
Heat oil in a large heavy skillet & saute the onion, bell peppers & garlic for about 5 minutes, then add the aubergine & continue frying over low heat for another 5 minutes.
Add tomatoes & courgette, season with salt & pepper, then add the oregano & cover, continuing to fry over medium to low heat for another 15 minutes.
Remove from heat when vegetables are well-cooked & serve either hot or cold.
Best Ever MEXICAN RICE


Ingredients:
onions, garlic, red capsicums, beef mince, rice, canned black beans, corn, peas, tomatoes

Directions:
In a large pan low-med heat, sauté onions and garlic for 5 mins until softened. Lid on speeds up process.
Turn up heat to med, add capsicum cook for another minute.
Add beef and cook until browned, about 2-3 minutes, breaking up the meat as it cooks.
Add taco seasoning mix, stir into meat mixture.
Add rice, stir for about 1 minute.
Add black beans, corn, peas, tomatoes, stir inches.
Cover on low-med heat cook for 10-15 mins and lower heat until ready to serve. Occasionally stir.
To serve: If you like melted cheese add in approximately 2 minute and cover with lid on low heat. And allow cheese to melt.
Serve with desired toppings.
Optional Toppings: Grated cheese, avocado, spring onions, coriander, parsley, sour cream, Greek yogurt, cottage cheese etc.
Notes:  Homemade Taco Seasoning Recipe: 6g (2 tsp] Cumin, ground; 3g (1 tsp] Paprika, ground; 1/8 tsp Chili flakes, (or to taste]; 1/8 tsp Cayenne pepper, (or to taste] - Mixed together and add in recipe when required.
Beetroot Vada


Ingredients:
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Directions:
Wash and soak the dhal for 1 hours., Drain water completely., Grind in a blender with fennel seeds, salt and green chilly., Grate beetroot in a grater to very fine pieces., Mix everything in a bowl., Make it into a small patty., Heat oil in a pan., Drop the patty in hot oil and deep fry to reddish brown.
Mary's Sloppy Joes


Ingredients:
ground beef, green pepper, celery, onion, barbecue sauce, water, quick oats, flour, salt

Directions:
Combine beef, green pepper, celery and onion in skillet and cook until meat is browned. Drain off excess fat.
Add remaining ingredients and simmer 35 minute Serve hot on buns.
Crunchy Cauliflower and Tomato Salad
Category: salad
By Mary P.

A crisp and crunchy salad that complements any summer picnic or barbeque.

Ingredients:
⅓ cup extra-virgin olive oil
3 tablespoons white wine vinegar
1 teaspoon fresh lemon juice, or more to taste
salt and ground black pepper to taste
1 large head cauliflower, chopped small
¼ cup minced red onion
¼ cup minced fresh parsley
2  garlic cloves, minced
1 cup cherry tomatoes, halved, or more to taste

Directions:
Whisk olive oil, vinegar, lemon juice, salt, and pepper together in a bowl until dressing is smooth. Mix cauliflower, red onion, parsley, and garlic together in a large bowl. Drizzle dressing over cauliflower mixture; toss to coat. Gently fold tomatoes into salad. Chill salad in refrigerator up to 3 hours before serving.

Prep time: 15 mins
Total time: 45 mins
Yields: 6 servings

Calories: 157.7
Fat: 12.7 g
Saturated fat: 1.8 g
Carbohydrates: 9.8 g
Sugars: 3.7 g
Dietary fiber: 4 g
Protein: 3.2 g
Sodium: 46.9 mg
Zesty Zucchini Boats


Ingredients:
white button mushrooms, zucchini, olive oil, ground turkey, onion, ground cumin, chili powder, salt, corn kernel, lime, juice of, chipotle pepper, adobo sauce, cheese

Directions:
1. Pre-heat oven to 350°F.
2. Add mushrooms to a large food processor and pulse until they are small uniform pieces.
3. Slice zucchinis in half lengthwise. Using a teaspoon, scoop the insides out, leaving about half a centimeter around the skin. Chop zucchini insides into small pieces and set aside.
4. In a large pan, heat olive oil over medium heat. Add onions and ground turkey and cook for about 5 minutes, until no pink remains in the turkey.
5. Add mushrooms, chopped zucchini flesh, cumin, chili powder and salt. Cook for about 5 minutes, until mushrooms are cooked through.
6. Add corn kernels, lime juice, adobo sauce and chipotle pepper. Stir to combine. Remove pan from heat.
7. In a 9×13-inch baking dish, arrange scooped-out zucchinis.
8. Spoon the turkey and mushroom mixture inches Top with cheese.
9. Bake uncovered for 30 to 35 minutes, until cheese is bubbly, and zucchinis are cooked through.
Green and White Linguini With Smoked Salmon and Mushroom Sauce


Ingredients:
butter, shallots, porcini mushroom, salt, white pepper, smoked salmon, heavy cream, parmesan cheese

Directions:
Heat 3 T. butter in a small saute pan.  Saute shallots until translucent.  Add mushrooms.  Turn heat to high, add salt and pepper, and cook until tender.
Lower heat; add salmon and stir rapidly.  Add half the cream and continue cooking until thickened and reduced by half.
Meanwhile, bring a large pot of water to a rapid boil, salt water, and add linguini.  Cook until al dente, about 2-3 minutes; drain.
Place a serving casserole over low heat.  Melt remaining 3 T. butter, then add rest of cream.   Combine.  Add cooked linguini, and stir constantly while mixing in about half of the salmon and mushroom sauce.  Add grated cheese and stir well.
Remove from heat and pour remaining sauce over linguini.  Serve immediately.
Barbecue Sauce for Chops, Wings, Spareribs


Ingredients:
brown sugar, ketchup, vinegar, Worcestershire sauce, chili powder, garlic powder, garlic clove, onion, cold water, salt, pepper

Directions:
Trim excess fat from pork chops, remove tips from chicken wings, cut spareribs into serving pieces.
There should be enough meat to cover the bottom of 9"x13" pan in a single layer.
Even though precooking of the meat is not required, I usually parboil spareribs to get rid of excess fat, and brown pork chops, drain the fat, and deglaze the browning pan with some of the sauce.
Combine all the sauce ingredients.
Simmer for 10 to 15 minutes (optional].
Pour sauce over chops, wings, or ribs.
Bake at 350 degrees Fahrenheit for 75 to 90 minutes or until meat is tender and thoroughly cooked.
Baking time will depend on quantity, type of meat, and thickness.
Baste occasionally and turn over at least once.
Place meat on a serving dish.
Pour balance of sauce into a bowl.
Skim off any excess grease, or chill the sauce to allow the fat to solidify on top so it will be easier to remove.
Zucchini Lasagna


Ingredients:
zucchini, butter, mushrooms, sausage, egg, cottage cheese, mozzarella cheese, parmesan cheese

Directions:
Preheat oven to 350 degrees.  Spray pam on 9x13 pan.
In frypan heat up butter.  Fry zucchini slices until crisp and tender.
In bowl, combine sauce (reserve 1/4 cup for bottom of pan], sausage, 3/4 cup parmesan cheese, egg, cottage cheese and mushrooms.
In pan, spread 1/4 cup of sauce.
Layer 1/3 of the zucchini, 1/3 of the mixture and 1 cup mozzerella cheese.
Repeat 2 more times.
Sprinkle remaining parmesan cheese.
Bake 30 minutes.
Heart's Desire Pizzas


Ingredients:
green peppers, yellow sweet peppers, mozzarella cheese, cheddar cheese

Directions:
Cut eight 6 inch square pieces of aluminum foil; place on baking sheets.  Lightly coat foil with nonstick cooking spray; set aside.
On a lightly floured surface, roll each biscuit into a 5 inch square.
Cut a 1 inch triangle from center top and place on the center bottom, forming a heart.  Press edges to seal.
Transfer to foil squares.
Spoon pizza sauce over dough within 1/4 inch of edges.  Sprinkle with desired toppings and cheeses.
Bake at 425 degrees F for 10 to 15 minutes or until golden brown.
Lawn Mower Salad
Category: salad
By Molly

This delicious salad recipe came from a friend of my mom's. I make Barbara's salad often in the summer and have shared the recipe many times. I shared this salad at the Buckeye Bash - June 2012

Ingredients:
½ cup canola oil
½ cup white sugar
¼ cup water
¼ cup balsamic vinegar
2 (3 ounce) packages chicken-flavored ramen noodles, crushed, seasoning packets reserved
1 (12 ounce) package broccoli coleslaw mix
1 bunch green onions, sliced
1 cup roasted cashews
¼ cup roasted sunflower seed kernels

Directions:
Whisk canola oil, sugar, water, balsamic vinegar, and seasoning packets from ramen noodles in a bowl until thoroughly combined and sugar and seasoning packets have dissolved. Toss ramen noodles in a large salad bowl with broccoli slaw mix and green onions. Pour dressing over the salad and let stand 1/2 hour to 4 hours - shorter for crunchier noodles, longer for softer ones. Just before serving, toss salad again with cashews and sunflower seeds.

Prep time: 20 mins
Total time: 50 mins
Yields: 6 servings

Calories: 527.3
Fat: 33 g
Saturated fat: 3.8 g
Carbohydrates: 51.3 g
Sugars: 22.8 g
Dietary fiber: 4.5 g
Protein: 10.3 g
Sodium: 490.7 mg
Fresh Green Bean and Mushroom Casserole


Ingredients:
fresh green beans, butter, margarine, all-purpose flour, white pepper, milk, onion, garlic cloves, fresh mushrooms

Directions:
Preheat oven to 375°F.
In a covered sauce pan cook green beans in a small amount of boiling water until tender and crisp, about 15 minutes; drain and set aside.
For the white sauce, in a medium saucepan over medium heat melt butter. Stir in flour, dry salad dressing mix and white pepper until combined. Stir in milk. Cook and stir over medium heat until thickened and bubbly; remove from heat.
Spray a medium nonstick skillet with nonstick spray and warm over medium heat. Add onion and garlic to hot skillet; cook until tender. Remove half of the onion mixture and set aside. Add mushrooms to skillet and cook until tender.
In a 1 1/2-quart casserole, combine mushroom mixture, green beans and white sauce.
In a small bowl stir together reserved onion mixture and bread crumbs. Sprinkle over casserole and bake for 25 - 30 minutes or until heated through.
Seasoned Roasted Asparagus


Ingredients:
fresh asparagus, olive oil, lemon juice, seasoning salt, parmesan cheese

Directions:
Place asparagus in a single layer on a baking sheet or broiler pan (suggested].
Drizzle with oil and lemon juice; sprinkle with seasoned salt - coat evenly.
Bake at 450 F for a total of 10 minutes or until crisp-tender.  For a more even tenderness, turn each aspargus stalk after 5 minutes.
Sprinkle with Parmesan cheese immediately before serving.
Shrimp Longhi


Ingredients:
butter, garlic clove, butter, olive oil, shrimp, flour, pepper, white wine, lemon juice, butter, fresh basil, tomatoes

Directions:
For garlic toast, preheat broiler.
Saute garlic in butter for 2-3 minutes.
Dip one side of each slice of bread into garlic butter and place, butter side up, under broiler until toasted.
Put each slice of bread onto a serving plate and set aside.
In the meantime, put butter and olive oil together in a large saute pan and heat over medium heat until butter is foamy.
Mix flour with garlic salt and pepper, and use to dredge shrimp, shaking off any excess flour.
Place shrimp in a single layer in butter/olive oil mixture.  Saute shrimp for 3 to 5 minutes per side, until shrimp is cooked.
Remove shrimp from pan and pour out any excess butter.
Return pan to heat and deglaze with white wine; reduce wine for 2 - 3 minutes then add lemon juice.
Reduce liquid by half (approximately 3 minutes] then stir in 4 - 6 T cold butter, whisking well after each tablespoon, until the sauce becomes emulsified.  The sauce should not be thick but should just coat the back of a spoon.
Add basil and tomato to the pan and stir.
Return shrimp to the pan and toss.
Put shrimp on garlic toast and pour sauce over the shrimp.