xiaoxl/recipe_data huggingface dataset:
Cinnamon Swirl Bundt Coffee Cake
Category: desserts
By Ruth

A friend of mine gave me this recipe years ago. Sometimes I lower the fat content by using fat-free sour cream or yogurt instead of the sour cream. Enjoy! This can also be made into small loaf cakes which can be frozen easily.

Ingredients:
¾ cup butter, room temperature
1 ½ cups white sugar
3  eggs
1 teaspoon vanilla extract
1 cup sour cream
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ cup chopped walnuts
1 tablespoon ground cinnamon
¼ cup white sugar

Directions:
Preheat oven to 400 degrees F (205 degrees C). Grease a 10-inch bundt pan. Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla. Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan. Mix the remaining 1/4 cup of white sugar with the cinnamon. Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can. Bake in preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes, or until a tester comes out clean.

Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hr 20 mins
Yields: 1 10-inch bundt cake

Calories: 402.8
Fat: 20.2 g
Saturated fat: 10.5 g
Carbohydrates: 51.2 g
Sugars: 29.5 g
Dietary fiber: 1.3 g
Protein: 5.8 g
Cholesterol: 85.4 mg
Sodium: 255.6 mg
Sharon's Chocolate Caramel Cake


Ingredients:
water, eggs, sweetened condensed milk, butter

Directions:
Combine cake mix, water, oil and eggs and beat on Low speed for 2 minutes.  Pour 2 cups of batter in greased 9 x 13-inch baking dish and bake at 350° for 15 minutes.
Melt caramels, butter and sweetened condensed milk in saucepan over medium heat.  Pour caramel mixture on cake as soon as it comes out of the oven and add rest of batter.
Cook another 35-40 minutes. Frost with a chocolate frosting and serve.
Melitzanopita (Greek Pie Using Eggplant (Aubergine) )


Ingredients:
olive oil, Japanese eggplants, onions, lean bacon, smoked ham, tomato paste, salt, pepper, feta cheese, eggs, parsley, of fresh mint, dried mint, phyllo pastry, olive oil, egg, sesame seeds

Directions:
In a large saucepan over medium heat, sauté eggplant and onion, stirring occasionally, until eggplant is soft and has become almost a puree, about 20 minutes.
Add bacon or ham, tomato paste and salt and pepper (careful with the salt - it may not seem like a lot but the bacon and the cheese, that will be added later will add a lot more], and cook another 5 minutes.  You may have a dark brown film on the bottom of your skillet (I do not use non-stick surfaces - only stainless steel].  You will find that this scrapes up easily once you turn off the heat and the eggplant puree starts to cool.  Do scrape it back into the puree with a spoon as this is highly-flavoured and helps the overall taste (if it doesn't scrape easily in the beginning, just wait a couple of minutes longer].  Allow to cool.
Note:  The eggplant puree can be made up to 1 day ahead and refrigerated.  Bring to room temperature before continuing with recipe.
In a large bowl, combine well eggplant puree, feta, eggs, parsley and mint.  Taste a small amount of the filling to decide if you would like it a bit saltier.
Preheat oven to 390°F.
Butter bottom and sides of a 15 X 11 inch baking pan.  Stagger sheets of phyllo in pan, brushing each sheet with olive oil as you position it in the pan.
When you have used half the sheets of phyllo pastry, empty the filling into the pan and spread it out evenly.
Continue staggering the remaining sheets of phyllo over top, brushing each one with olive oil as you position it in the pan.  Tuck in any overhang you have and give a last generous brushing of olive oil to the whole pie.
With a sharp knife, score the pie lengthwise into 4 strips, and then score into 4 strips crosswise (resulting in 16 pieces of pie].  DO NOT CUT ALL THE WAY THROUGH PHYLLO - JUST THE TOP LAYERS.
Generously sprinkle the pie with some tap water using your fingertips (run your hand under the tap and sprinkle the water over the pie - do about 5 of these sprinkles - this results in a crisper, crunchier crust].
Brush pie with egg wash and sprinkle with the sesame seeds.  Bake for 1 hour, or until pie is a golden-brown.  You may need to reverse pan back to front midway through baking.
Allow to cool 15-20 minutes before cutting into.  Personally, I like this pie just warm or at room temperature.
Enjoy.
Uncooked Applesauce


Ingredients:
granny smith apples, red apples, cinnamon, dates, raisins

Directions:
Place apples, cinnamon, and dates in food processor., Process untilmixture is the consistency of applesauce., Place mixture in a bowl and stir in raisins.
...from Stephanie's Kitchen


Ingredients:
eggs, milk, fresh parsley, cheddar cheese, parmesan cheese

Directions:
Beat eggs in a medium bowl. Add remaining ingredients.
Grease a mini muffin tin. Fill cups with egg mixture until almost to the rim. Bake at 375 degrees for 10-15 minutes or until centers are set.
Salmon With Seafood  Stuffing


Ingredients:
boneless salmon fillets, lump crabmeat, baby shrimp, onion, celery ribs, seasoned croutons, margarine, minced garlic cloves, cayenne pepper, lemon, fresh ground pepper, salt

Directions:
Saute celery, onions, garlic, and margarine till translucent.
Add shrimp and crab and cook 1-2 more minutes.
Stir in peppers, boil, and salt.
fold in croutons and bread crumbs.
Lay out the salmon and squeeze the lemon over the top and lightly salt.
Place 1/2 of stuffing in the middle of each salmon.
Roll the salmon up and tie w/ kitchen string.
Place in a baking dish and cook at 425° for about 25 minutes.  Watch carefully and do not over cook or it will be dry.
If you've cooked it with the scales still on, simply peel them off easily after removing from oven.
Cheddar and Veggie Pancakes


Ingredients:
carrots, zucchini, cheddar cheese, potatoes, eggs, salt, cayenne pepper

Directions:
Peel carrots and potatoes and grate them, along with zucchini and cheddar cheese into large bowl. Stir in eggs, bread crumbs, salt and pepper.
Heat about 1/2" vegetable oil in a 10" skillet. Pour in 1/4 cup of batter. Press down with spatula and flatten.
Cook until well browned on both sides. Cook as many pancakes at a time as will fit in pan without touching.
As each pancake is done remove from pan and set on plate covered with paper towel to drain.
Serve hot. Makes approximately 12 cakes. **Freezes well**.
Crisp Rosemary Breadsticks


Ingredients:
active dry yeast, sugar, warm water, lemon zest, salt, fresh rosemary, dried rosemary, olive oil, olive oil, all-purpose flour

Directions:
In a large bowl, sprinkle yeast and sugar over warm water; let stand until foamy, about 5 minute.
Add lemon zest, salt, rosemary, 2 T. oil, and 1 1/2 cups flour.
Beat with a heavy spoon or an electric mixer until dough is glossy and stretching 3-5 minute.
Mix in about 1 cup more flour, or enough to make a soft dough.
To knead by hand, scrape dough onto a lightly floured board and knead until smooth and springy, about 10 minute adding more flour as needed to prevent sticking.
To knead with a dough hook, beat dough on high speed until it pulls cleanly from sides of bowl and is springy 5-7 minute.  If dough is sticky, add flour 1 T. at a time.
Turn dough out onto a generously floured board.
Pat into a 6-inch square.
Brush dough with remaining oil, loosely cover with plastic wrap, and let rise until puffy, about 45 minute.
Grease 3 large baking sheets.
Gently rub with 2 T flour.
With a sharp knife, cut dough lengthwise into quarters.
Working with one quarter at a time, cut it lenghtwise into 8 equal pieces.
Stretch one piece to about 15 inches long; place on a baking sheet.
Repeat with remaining breadsticks, spacing them about 1/2 inches apart.
Bake in a 350 degree oven 20-25 minute or until golden brown.  Rotate baking sheets after 10 minute.
Cool on rack.
If you can't cook them all at once, dough can be refrigerated.
Polenta With Kale and Portobello Mushrooms (Rachael Ray)


Ingredients:
water, salt, butter, mushroom caps, kale, flour, milk, provolone cheese

Directions:
Grease an 8-inch square baking dish. In a heavy, medium saucepan, bring 3 cups water and 1 teaspoon salt to a boil over high heat (you may want to sub out water/salt for vegetable broth]. Add the polenta in a thin stream, whisking constantly.
Lower the heat and simmer, stirring constantly, until thick, 5 minutes; season with salt and pepper. Spread evenly in the prepared baking dish.
In a large skillet, heat 2 tablespoons butter over medium-high heat. Add the mushrooms and cook, stirring frequently, until golden, about 5 minutes. Add 2 tablespoons water, then add the kale in batches, allowing each batch to wilt slightly before adding the next. Cook, stirring, until tender, about 8 minutes; season with salt and pepper.
In a small saucepan, melt the remaining 1 1/2 tablespoons butter over medium heat. Whisk in the flour and cook, stirring constantly, until golden, about 3 minutes. Slowly pour in the milk, whisking, and cook, stirring constantly, until the sauce thickens, about 10 minutes; season with salt and pepper.
Preheat the oven to 400°. Top the polenta with the kale mixture. Spoon the cream sauce evenly over the kale mixture and top with the provolone. Bake until warmed through, about 15 minutes. Increase the temperature to 450° and bake until golden, about 5 minutes.
Best-Ever Sticky Wings


Ingredients:
chicken wings, low sodium soy sauce, liquid honey, ketchup, garlic powder, ground ginger

Directions:
Preheat oven to 425F; have ready a shallow baking pan that you've lightly sprayed with nonstick cooking spray.
Arrange chicken wings in prepared pan; lightly sprinkle both sides of wings with salt and pepper (go easy on the salt].
Bake in preheated oven for 15 minutes.
While wings are in oven, whisk together the soy sauce, honey, ketchup, garlic powder and ginger; please note that the original recipe called for minced fresh garlic and minced fresh ginger, but I found they had a tendency to burn easily so went with the dried spices instead.
Feel free to use two minced garlic cloves and 1 tsp of freshly minced ginger, instead of the dried spices, if you want to give fresh a go.
After the wings have baked for 15 mins, remove from oven and drain off any accumulated fat.
Pour the sauce over the wings and return to oven.
Bake for 20 more minutes, turning wings over in sauce frequently (I do it every 4 or 5 minutes], so that they are thoroughly coated.
Wings should be well glazed and sticky when done.
Air Fryer Chicken Cordon Bleu
Category: main-dish
By Soup Loving Nicole

Crispy air-fried chicken cordon bleu stuffed with ham and melty cheese. Serve with a steamed vegetable for a complete and satisfying meal.

Ingredients:
2  boneless, skinless chicken breasts
salt and ground black pepper to taste
1 tablespoon Dijon mustard
4 slices deli Swiss cheese
4 slices deli ham
2 toothpicks
¼ cup all-purpose flour
1  egg, beaten
1 cup panko bread crumbs
⅓ cup grated Parmesan cheese
cooking spray

Directions:
Set 1 chicken breast on a cutting board. Hold a sharp knife parallel to the cutting board and along one long side of the breast; cut chicken breast almost in half, leaving breast attached at one side. Open breast so it lies flat like a book and cover with plastic wrap. Lightly pound with the flat side of a meat mallet to 1/4-inch thickness. Repeat with remaining chicken breast. Season each chicken breast with salt and pepper. Spread Dijon mustard on top. Place 1 slice of cheese on each breast. Top each with 2 slices of ham and 1 slice of cheese. Roll each breast up and secure with a toothpick. Place flour in a shallow bowl. Place egg in a second bowl. Mix panko bread crumbs and grated Parmesan in a third bowl. Preheat an air fryer to 350 degrees F (175 degrees C). Dip chicken first in flour, followed by egg, and finally roll in the bread crumb mixture. Spray chicken rolls with nonstick spray and let sit for 5 minutes while the air fryer preheats. Place chicken in the basket of the preheated air fryer and cook for 10 minutes. Spray any chalky spots with nonstick spray again. Cook until chicken is no longer pink in the center, 8 minutes more.

Prep time: 15 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 2 servings

Calories: 728.2
Fat: 31.6 g
Saturated fat: 16.1 g
Carbohydrates: 56.9 g
Sugars: 1.1 g
Dietary fiber: 1.1 g
Protein: 63.7 g
Cholesterol: 253.4 mg
Sodium: 1663.5 mg
Quick Almond Flour Pancakes
Category: breakfast-and-brunch
By Allie

These pancakes are a wonderful substitute for regular pancakes when you are watching your carbs! They are very filling and are on the dense side. This is a basic recipe can be tweaked. Any sweetener can be substituted for the maple syrup. Enjoy!

Ingredients:
1 cup almond flour
¼ cup water
2  eggs
1 tablespoon maple syrup
¼ teaspoon salt
1 teaspoon oil, or as needed

Directions:
Whisk almond flour, water, eggs, maple syrup, and salt together in a bowl until batter is smooth. Heat oil in a skillet over medium heat; drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip, and cook until browned on the other side, 3 to 5 minutes. Repeat with remaining batter.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 pancakes

Calories: 240.3
Fat: 19 g
Saturated fat: 2.2 g
Carbohydrates: 10.1 g
Sugars: 4.3 g
Dietary fiber: 3.3 g
Protein: 9.7 g
Cholesterol: 93 mg
Sodium: 181.2 mg
Sweet Potato Pie VII
Category: desserts
By kimberly woods

The Sweet Potato Pie is a southern tradition that is a  thick, creamy and not-too-sweet desert. Recipe is very simple and quick to make. You can add various spices like cinnamon, ginger or nutmeg to sugar mixture to add a little spicy flavor.

Ingredients:
1 (9 inch) unbaked pie crust
2 cups cooked and mashed sweet potatoes
2 tablespoons butter, softened
2  eggs, beaten
1 cup white sugar
1 tablespoon all-purpose flour
½ teaspoon salt
½ cup buttermilk
¼ teaspoon baking soda
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix together mashed sweet potatoes, butter or margarine, and eggs. In a separate bowl, mix together sugar, flour, and salt. Mix in spices if desired. Add to sweet potato mixture and stir well. Mix together buttermilk and baking soda. Add to sweet potato mixture and stir well. Mix in vanilla extract. Pour filling into pastry shell. Bake in preheated oven for 70 minutes, until set in center.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Yields: 1 - 9 inch pie

Calories: 310.1
Fat: 11.8 g
Saturated fat: 4.2 g
Carbohydrates: 47.3 g
Sugars: 29.2 g
Dietary fiber: 2.5 g
Protein: 4.6 g
Cholesterol: 54.7 mg
Sodium: 373.7 mg
Islands Chicken & Pork Filipino Adobo


Ingredients:
chicken thighs, olive oil, onion, garlic cloves, bay leaves, water, rice vinegar, Kikkoman soy sauce, coconut milk

Directions:
In large heavy deep frying pan, melt Crisco.
Fry pork steak until slightly browned on each side. Set on a plate.
Fry chicken thighs until slightly browned on each side. Set on a plate.
Pour water in frying pan, and loosen any meat particles.
Add onions, garlic, bay leaves, 1 dried red pepper,rice vinegar, soy sauce and coconut milk.
Cook on low heat 15 minutes. Stir from time to time. Take out dried red pepper. Throw away.
Preheat oven 325*.
In baking pan with cover, add browned meat.
Add with sauce. Bake 1 1/2 hours.
Throw away bay leaves before serving. I like to make a platter of rice and put chicken and pork with sauce on top. I also serve lemon slices dipped in salt. Placed on the side of the platter.
Coconut - Chocolate Bars


Ingredients:
graham crackers, sweetened condensed milk, flaked coconut

Directions:
Preheat over to 350°F  Grease 9-inch square baking pan., Combine all ingredients.  Stir until well blended.  Press mixture into pan., Bake for 30 minutes until set.  Let cool before cutting into pieces.
Louisiana Sunburst Salad (Creole)


Ingredients:
dried cranberries, water, raspberry vinegar, Tabasco sauce, ground cinnamon, granulated sugar, mesclun, salt, ground pepper, Stilton cheese

Directions:
Soak cranberries overnight in the port wine.
The next morning, in a large mixing bowl, add oil, water, vinegar, Tabasco, cinnamon & sugar, & whisk until emulsified.
Add the lettuces & toss, then season with salt & pepper.
Divide the greens among 4 plates & garnish each with crumbled cheese, cranberries & almonds.
APPLE TURNOVERS


Ingredients:
orange zest, tart apples, dried cherries, sugar, all-purpose flour, ground cinnamon, ground nutmeg, sea salt, frozen puff pastry, water

Directions:
Preheat oven to 400.
Combine the orange zest and the orange juice in a bowl.
Peel, core, and core the apples, then cut them into 3/4 inch dice.
Immediately toss the apples with the zest and juice to prevent them from turning Brown. Add the cherries, sugar, flour, cinnamon, nutmeg and salt.
Flour a board and lightly roll each sheet of puff pastry to a 12 x 12" square.
Cut each sheet into four smaller squares and keep chilled until ready to use.
When ready, brush the edges of each square with the egg wash and neatly place about 1/3 cup of the Apple mixture on half of the square.
Fold the pastry diagonally over the Apple mixture and seal by pressing the edges with a fork.
Transfer to a sheet pan lined with parchment paper.
Brush the top with egg wash, sprinkle with sugar, make two small slits in each, and bake for 20 min., until browned and puffy.
Serve warm with ice cream or at room temperature.
Crockpot Tortilla Soup


Ingredients:
tomatoes, onion, green chili peppers, garlic cloves, chicken broth, black beans, salt, pepper, fresh cilantro

Directions:
place all ingredients in crockpot. Mix well, turn on high for 3 hours or low for 5-8 hours.
Garnish with chunks of avocado, tortilla chips, shredded cheese and/or sour cream.
Gingered Parsnip Bisque


Ingredients:
butter, leeks, parsley, fresh ginger, shallots, cayenne pepper, reduced-sodium chicken broth, parsnips, half-and-half

Directions:
Melt butter in heavy pot over medium heat.
Add next 5 ingredients and saute until vegetables are tender, about 5 minutes.
Stir in broth and parsnips; bring to boil.
Reduce heat to medium low and simmer until parsnips are tender, about 20 minutes.
Cool slightly.
Working in batches, puree soup in blender until smooth.
Strain into another large pot; discard solids in stainer.
Whisk in half and half.
Simmer soup over medium heat until heated through, about 10 minutes.
Season soup with salt and pepper to taste.
Chocolate - Coconut No Bake Bars


Ingredients:
peanut butter, honey, coconut oil, oats, walnuts, vanilla extract

Directions:
Melt peanut butter, honey and coconut oil over medium-low heat.
Once melted, remove from heat and add oats, shredded coconut, chocolate chips and vanilla.
Stir until chocolate is entirely melted.
Pour into a 9x13 pan and cool in the fridge.
When it's set, cut into bars and enjoy.
Store in the fridge. If they last that long!
Rutmus


Ingredients:
potato, turnips, butter, milk

Directions:
Boil potatoes until tender.
In second pot Boil turnips (rutabagas] until fork tender.
Drain well.
Combine all ingredients in mixer.
Blend until smooth.
Serve hot.
Skewered Five Spice Pork (Oamc) With Vegetables


Ingredients:
boneless pork loin, salsa, soy sauce, oyster sauce, hoisin sauce, sugar, five-spice powder, pepper, green pepper, mushrooms, green onions

Directions:
Place pork into a ziploc freezer bag. Add remaining ingredients, except veggies.
Remove as much air as possible, seal, label and freeze; or marinate in fridge for at least 8 hours.
To serve, defrost meat overnight in fridge.
Drain meat.
Thread pork onto skewers alternating with peppers, onions, and mushrooms, leaving 1/4 inch headspace between each piece.
Grill kabobs over medium coals for 10-12 minutes or until juices run clear and veggies are tender.
Cran-Turkey Salad


Ingredients:
light mayonnaise, cranberry sauce, onion, salt, pepper

Directions:
Mix all ingredients together.
Chill for 1 hour (helps flavors mix, but not a necessary step].
Enjoy by itself, in a tortilla, or your favorite bread.
Banana Chutney


Ingredients:
bananas, dried tamarind, onions, garlic cloves, gingerroot, salt, ground cumin, ground cinnamon, clove, white sugar, white wine vinegar

Directions:
Soak . block compressed tamarind  in 2 1/2 - 3 cups boiling water till tamarind is soft, pass through a sieve to extract pulp. You will need 1 to     1 1/2 cups of pulp.
Combine all ingredients in heavy bottomed, non-aluminium saucepan pan, stir well.  Boil gently, stirring often, for 2 hours till thick and jam-like.
Take special care towards the final stages to ensure that chutney does not stick and burn.
Pack in sterlisized jars, seal while hot. Refrigerate after opening.
Mom's Beef Roast


Ingredients:
red wine vinegar, pepper, garlic powder

Directions:
Place roast in roaster pan and sprinkle with vinegar, pepper, garlic powder and the onion soup mix.
Cover roaster and bake at 325º-350º for at least 3-4 hours.
The last hour of cooking I remove the lid to brown the roast a bit.
Then with the drippings, I make gravy (remove roast and cover with foil. Heat the drippings on the stove over fairly high heat. Add more water if necessary, and bring to a boil. Whisk in a slurry of flour and water (fairly thick] stirring constantly to avoid lumps. Adjust salt and pepper.].
Cheese Dip for Vegetables


Ingredients:
cream cheese, milk, garlic powder

Directions:
In a medium mixing bowl, combine all ingredients., With electric mixer, mix well until all ingredients are combined., Serve immediately or refrigerate until needed., Serve with fresh vegetables for dipping.
Spiced Avocado Sandwich


Ingredients:
avocado, Tabasco jalapeno sauce, ground coriander, coarse salt, pepper, grape tomatoes, cucumber, radishes

Directions:
Halve and pit avocado. With a spoon, scoop out avocado flesh, cut into chunks, and transfer to a medium bowl. Add orange juice, Tabasco sauce, and coriander; season with salt and pepper. Mix gently to combine.
Add tomatoes, cucumber, and radish. Combine, and divide mixture between 2 pitas.
Serve immediately.
Sourdough Apple Crumble Cake


Ingredients:
egg, all-purpose flour, honey, salt, baking soda, mixed spice, apples, butter, brown sugar, pecans, oats, cinnamon

Directions:
Pre heat oven to 375 F/180°C
Grease 9x9 pan.
CAKE. Sift flour, baking soda, salt and spice into a bowl, make a well in the centre add sourdough starter,vegetable oil,egg and honey. Mix till all ingredients are well combined. Dice the apples and fold through the cake batter. (I have used tinned apples successfully in this recipe]. Pour into prepared pan.
TOPPING. Soften the butter slightly in the microwave, roughly chop the pecans. Mix all topping ingredients in a bowl till they form a crumb. Sprinkle evenly over the cake batter.
Rice & Almond Pudding (Ris a L'amande)


Ingredients:
milk, vanilla extract, sugar, dark sweet cherries, cornstarch, water

Directions:
In a medium saucepan, combine rice and milk. Cook over medium heat 45 minutes or until rice is tender; set aside to cool.
In a medium bowl, whip cream until stiff; stir in vanilla. Stir whipped cream, sugar and chopped almonds into cooled rice mixture. Spoon into a serving dish. Refrigerate 3 to 4 hours. Sprinkle with toasted almonds.
To make sauce: Heat cherries with juice. Dissolve cornstarch in a little water. Stir into cherries; gently stir over medium heat until thickened. Flavor with liquer, if desired. Serve rice pudding with hot cherry sauce.
Interesting note: It was once traditional in Denmark to include 1 whole almond in the rice pudding. The person who found it would receive the prize-a marzipan pig.