xiaoxl/recipe_data huggingface dataset:
Fudge Upside Down Cake


Ingredients:
sugar, butter, milk, flour, baking powder, salt, walnuts, brown sugar, granulated sugar, boiling water

Directions:
Cream together 3/4 cup sugar and butter.
Stir in milk.
Sift flour,baking powder,salt and 2 tbsp cocoa together.
Add to creamed mixture and beat until smooth.
Stir in walnuts.
Spread batter into a square 9 inch pan.
In a small bowl combine brown sugar,1/2 cup granulated sugar and 1/3 cup of cocoa.
Sprinkle over the batter.
Pout the boiling water over the top.
Bake at 350 for 35-40 minutes.
The cake will rise to the top and boiling water will combine with the sugar/cocoa mixture to make a rich syrup underneath.
Pillsbury's Chocolate Shadows


Ingredients:
chocolate chips, flour, baking soda, salt, sugar, brown sugar, shortening, peanut butter, egg

Directions:
In a small saucepan, melt the chocolate chips over low, stirring constantly.  Remove from heat.  Stir in pepper extract.  Set aside in cool.
In a large bowl, combine remaining incredients.  Blend well.  Stir in melted chocolate, only until till blended, not overly.
Shape into balls, using a rounded teaspoon.  Place on ungreased cookie sheets.  Flatten with bottom of glass, which has been greased and dipped into sugar.
Bake at 375 for 8-10 minutes.  Cool.
Reuben Sandwiches


Ingredients:
corned beef, sauerkraut, swiss cheese, butter, margarine

Directions:
Arrange corned beef on 4 slices of bread.
Top each with a quarter or the sauerkraut, 2 tablespoons of the dressing and a slice of the cheese.
Top with remaining bread slices.
In a skillet over medium heat, melt 2 to 3 tablespoons butter.
Cook sandwiches until bread is lightly browned on one side.
Turn sandwiches over, and brown on other side, adding more butter if necessary.
Cook until cheese is melted and meat is heated through.
Creamy Salmon Pasta Salad
Category: salad
By Bren

Fresh salmon and fresh veggies, that you probably have in your fridge, make up this easy salad. Fresh salmon takes approximately the same amount of time to cook as the pasta but go with canned if that's what you have on hand.  Growing up by the sea, I've eaten a fair amount of salmon and pasta salad; this is a combination of many recipes that I've tried.

Ingredients:
1 tablespoon butter
¼ cup dry white wine
1  onion, sliced
10 ounces salmon fillets
1 ½ cups elbow macaroni
¾ cup mayonnaise
1 tablespoon white wine vinegar
½ teaspoon celery salt
½ teaspoon paprika
1 pinch ground black pepper to taste
1 cup thinly sliced celery
½ cup grated carrot
½ cup diced red pepper
½ cup frozen peas, thawed and drained
¼ cup thinly sliced green onions

Directions:
Melt butter in a medium pot over high heat. Add wine to the pot and allow half to cook off, 2 to 3 minutes. Cover the bottom of the pot with onion slices. Score the skin side of the salmon to prevent curling. Lay salmon on the onion slices, skin side up. Reduce heat to low and cook until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 10 to 12 minutes. Remove salmon from the pot and let cool. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Meanwhile, place mayonnaise, white wine vinegar, celery salt, paprika, and pepper in a medium bowl. Stir well. Remove 1/2 of the dressing and refrigerate until serving. Drain macaroni and add to the bowl of dressing; turn to coat. Add celery, carrot, red pepper, peas, and green onions. Turn to coat. Remove skin from the salmon and cut into rough chunks. Add to the macaroni and stir gently. Chill for at least 2 hours. Add remaining dressing to the salad and toss. Taste and adjust salt, if necessary.

Prep time: 30 mins
Cook time: 25 mins
Total time: 2 hrs 55 mins
Yields: 6 servings

Calories: 434.6
Fat: 28.9 g
Saturated fat: 5.5 g
Carbohydrates: 28.8 g
Sugars: 4.8 g
Dietary fiber: 3 g
Protein: 13.4 g
Cholesterol: 38.7 mg
Sodium: 358.1 mg
Five Grain Hot Cereal


Ingredients:
oatmeal, quick-cooking barley, brown rice, whole wheat flour, cornmeal, sesame seeds

Directions:
You need a blender(or food processor, or better yet, a coffee grinder] to make this recipe.
Get out your coffee grinder.
Measure the dry oatmeal into it.
Whirl the oatmeal until it is powdery, like flour.
Dump the oatmeal into a mixing bowl.
Measure the barley into the blender.
Process it until powdery.
Dump it into the bowl with the oatmeal.
Measure the brown rice into the blender.
Process it until powdery.
The rice will take longer processing than the oatmeal or barley.
It will be a tiny bit coarser after blending too, that is alright.
When it is as powdery as you can get it, dump it into the bowl with the other grains.
Add the whole wheat flour and the cornmeal, along with the sesame seeds, is using.
Stir the mixture up to combine it thoroughly.
Transfer the mixture to a resealable container and label.
Store on the pantry shelf.
Makes 3 1/4 cups.
To Cook: 1/3 cup 5 Grain Cereal, 1 cup cold tap water, Dash Salt, and 2 tablespoons brown sugar(or 1 tbls. honey].
In a small saucepan combine the cereal and cold water.
You use cold water because it prevents lumps.
Add the salt and brown sugar.
Bring to a boil over high heat.
Reduce the heat to medium low and simmer for about 3 to 5 minutes.
Serve with milk.
Makes 1 serving.
To make 4 servings, use 1 cup of 5 Grain Cereal, 3 cups of cold tap water, 1/4 teaspoon of salt, and 1/3 cup brown sugar.
This is a very healthy and hearty way to start the morning.
I like this cereal much better than most other mixed grain cereals I have tried.
The rice gives the cooked cereal a nice chewy texture which contrasts nicely with the smoothness of the whole wheat flour and cornmeal.
If you don't have quick barley, you can replace it with more oatmeal, or even wheat germ, or wheat bran.
I've also thought that Rye Flour might make a nice addition, although I have never tried it.
This cereal is an excellent source of B vitamins and fiber.
Creole Beef Tips


Ingredients:
flour, Worcestershire sauce, onion, celery, green bell pepper, garlic cloves, mushrooms, tomatoes

Directions:
Brown your flour in a dry pan. This will take about 10-12 minutes. Stir often so the flour does not burn. All you want here is a light brown color. (It will get darker in the later stages when you add it back into the vegetables]. Transfer to a bowl and set aside.
Season tips with 1 tsp of seasoning. Cover and set aside.
Chop all veggies and set aside.
Heat a non-stick pan over medium heat for about four minutes. Add the beef tips and brown well on all sides. When done transfer beef and all juices to a bowl.
Add the onion, celery and bell pepper to the pan. Add ½ cup stock, 1 tsp seasoning and 1 tsp Worcestershire. Cook and stir until all liquid has evaporated.
Let the veggies stick to the pot one minute. Stir then let stick one more minute.
Add garlic. Cook and stir until fragrant.
Add ½ cup stock and browned flour. Cook for one minute, stir then cook one more minute.
Add ½ cup stock, meat and juices, mushrooms, tomatoes and remaining 1 tsp of Worcestershire.
Bring to a boil, cover and simmer 10 minutes. Remove cover and simmer until desired consistency.
Serve over brown rice.
Brazilian Empadinhas


Ingredients:
butter, flour, salt, margarine, milk, water, shrimp, onion, tomatoes, parsley, lemon, salt, pepper, Tabasco sauce, garlic, cornstarch, olive oil, cumin, bell peppers

Directions:
DOUGH Cut butter into salt and flour.
Stir in rest of the ingredients and knead to  combine or just process everything until it forms a ball.
Let rest covered 1  hour Make balls the size of a walnut, from 2/3  of the dough and line small  muffin tins with the dough.
Place 2 tsp. of the cold filling into the lined  tins.
Make small balls with the rest of the dough.
Flatten them to make lids for the mini pies.
Brush tops with egg yolk Bake in preheated 350 F oven for 30 to  35 minutes or until golden brown.
SHRIMP FILLING Clean and devein shrimp, saving heads and shells.
Make a broth with the shells  and heads and 2 cups water.
Cook 1 hour, uncovered over low heat. Strain broth  and cook it down to 1/2 cup.
Cook onions and garlic in olive oil until they  start changing color.
Add bell pepper and cook 2 minutes, Add tomatoes, broth  and seasonings and simmer almost to a paste. Add shrimp and cook just until they become opaque. Stir in cornstarch diluted in 2 Tbsp water.
Stir until thick.
Add parsley.
Let cool before using
NOTES : May use other fillings such as chicken, hearts of palms, cheese Miriam Podcameni Posvolsky Rio de Janeiro
My Feed Alot Go to Casserole!


Ingredients:
ground beef, sugar, butter, parmesan cheese, mozzarella cheese

Directions:
Preheat oven to 350.
Brown meat and drain.
Add sauce and sugar; simmer for 20 minutes.
Cook noodles as directed; drain and toss with butter, salts, and parm cheese.
Spray nonstick spray into 2 casserole dishes.
In both pans layer half the sauce, all the noodles, rest of the sauce and top with mozzarella cheese.
Cover with foil and bake for 45 minutes.
Serve one and freezer the other!
Antipasto Grilled Cheese Sandwich


Ingredients:
butter, cheese, marinated artichoke

Directions:
Blot dry the roasted red pepper.
Slice the marinated artichoke heart in half, then press it to flatten.
Set these ingredients aside.
Melt butter in a non stick skillet over med/low heat.
Dip one side of each slice of bread in the melted butter and set aside.
Place one slice of bread, buttered side down, in the skillet.
Top with mozzerella, salami, roasted red pepper, and artichoke halves.
Place other piece of bread ontop, buttered side up, and grill for about 2 minutes, pressing down on the sandwich the entire time. Check to see that the bottom is browning. Then flip the sandwich over and repeat cooking process to brown the other side.
Slice in half and serve warm.
Enjoy!
No Bake Peanut Butter Protein Snacks


Ingredients:
honey, raisins, unsweetened flaked coconut, creamy peanut butter

Directions:
1. Combine all ingredients., 2. Use cookie baller to portion out snacks., 3. Refrigerate and enjoy!
Kesra - Algerian Bread


Ingredients:
fine semolina, semolina, olive oil, salt, water

Directions:
Mix the semolina and salt together and stir in the olive oil until all the grains are coated.
Slowly add enough water whilst mixing to make a soft dough.
Knead the dough until it has a slight spring when pressed and leave covered for 30 minutes.
Divide the dough into two if using a frying pan and press into a circular disc approximately 1/4 inch deep.
Cook in frying pan or kesra griddle for about 20 mins turning often. The kesra should have a firm crumbly exterior and be moist inside.
Oriental Lettuce Wraps


Ingredients:
iceberg lettuce, ground chicken, soy sauce, oyster sauce, garlic cloves, sherry wine, ginger, green onions, mushrooms, carrot, zucchini, cooked rice, cornstarch, water, hoisin sauce, hot chili sauce

Directions:
Wash the lettuce, dry, and separate the leaves. Set aside.
To make sauce, mix together soy sauce,oyster sauce and sherry; set aside.
Heat oil in a non-stick frying pan on high heat. Add the garlic, ginger, and onions fry until the garlic and ginger are aromatic.
Add meat, stir-fry until meat crumbles and no longer pink (5 minutes].
Add carrot, zucchini, mushrooms,rice and  sauce ingredients; stir fry about 3 minutes.
Stir together cornstarch & water and add to the sauce, stirring to thicken.
Lay out a lettuce leaf and spoon a heaping teaspoon of the chicken and vegetable/sauce mixture into the middle.
The lettuce wraps are designed to be eaten "taco-style," with the lettuce/chicken mixture folded into a package.
Continue with the remainder of the chicken and lettuce leaves. Serve with the dipping sauces on the side.
Hoisin sauce
Teriyaki sauce
Hot chilli sauce.
Chocolate Harvest Nut Pie


Ingredients:
light brown sugar, cocoa powder, salt, light corn syrup, eggs, unsalted butter, pure vanilla extract, pecans, walnuts

Directions:
Preheat oven to 350 degrees F.
In a medium bowl, carefully whisk together brown sugar, cocoa & salt, then add corn syrup, eggs, butter & vanilla, stirring until well blended.
Stir in pecans, walnuts & almonds, then pour into unbaked pie crust.
Cover edge of pie with foil to prevent overbrowning of the crust, then bake 30 minutes.
Remove foil & bake another 25 to 30 minutes or until puffed across the top.
Remove from oven & cool completely on a wire rack.
If desired, top with whipped topping & additional nuts. Cover leftovers & store in refrigerator.
Green Beans and Mushrooms Braised in Cream


Ingredients:
unsalted butter, shallots, mushroom, green beans, heavy cream, lemon juice, fresh thyme

Directions:
Heat butter and oil over medium-high heat in large saute pan.  Add shallots; saute until golden brown and crisp, about 7 minutes.  Transfer with slotted spoon to paper towel-lined plate; set aside.
In same pan, bring mushrooms, green beans, cream, lemon  juice, and thyme to strong simmer; season to taste with salt and pepper.  Reduce heat to low; cover and simmer, stirring occasionally, until beans are tender but still offer some resistance to the bite, 15-20 minutes.
Remove cover; simmer briskly to thicken cream if necessary.  Adjust seasonings and transfer beans to large serving bowl.  Garnish with fried shallots and serve immediately.
Pie Crust


Ingredients:
flour, salt, sugar, butter, cold water

Directions:
Add butter, flour, salt and sugar to bowl. With a fork or pastry cutter, mix together until butter is thoroughly cut into dry ingredients.
Add 1 Tbsp of water at a time until dough forms into ball.
Roll out between two pieces of waxed paper, transfer to pie plate and fill with filling or bake, depending on the kind of pie you are making. For more baking instructions and tips on rolling out the dough, watch the video: https://youtu.be/bN2j2ZMmg58.
Mika's Kabocha Cake (Pumpkin Cake)
Category: bread
By Mikaaa

Very healthy and easy to make. The natural sweetness comes from the pumpkin and honey. The recipe makes a very small cake because I only had a little bit of leftover pumpkin. Created this primarily for Mom, who's watching her weight but loves cake.

Ingredients:
cooking spray
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup mashed pumpkin
½ cup honey
½ cup milk
½ cup vegetable oil
1  egg
¼ cup cashews, or to taste  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan with cooking spray. Mix flour, baking powder, and salt together in a bowl. Stir in mashed pumpkin. Mix in honey, milk, oil, and egg until batter is smooth. Pour batter into the greased cake pan. Gently press cashews into the batter for decoration. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool in the pan, 5 to 10 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 8 servings

Calories: 323.4
Fat: 17 g
Saturated fat: 2.6 g
Carbohydrates: 40.1 g
Sugars: 19.4 g
Dietary fiber: 1.7 g
Protein: 4.8 g
Cholesterol: 24.5 mg
Sodium: 323.8 mg
Lemon Baked Chicken


Ingredients:
chicken breasts, flour, margarine, butter, soya sauce, lemon juice, lemon zest, garlic clove

Directions:
To make the lemon sauce combine, the Soya sauce, lemon juice and zest, garlic and the oil. Mix well and keep in fridge for 30 minutes before use.
Toss chicken in the seasoned flour.  Grease a large ovenproof dish and arrange chicken in a single layer.  Melt butter and spoon over chicken. Bake uncovered in a hot oven for 25 minutes.
Turn chicken over, spoon over the lemon sauce and return to oven for another 20 minutes, basting occasionally.
Serve with salads, i.e. coleslaw, potato salad, tossed salads, and crusty bread.
Kamikaze Cheese Burgers


Ingredients:
onion, garlic cloves, salt, pepper, wasabi paste, Best Foods Mayonnaise, cheddar cheese, butter lettuce, tomatoes

Directions:
In a mixing bowl add wasabi powder and mayonnaise and blend and set aside.
In a large bowl, mix ground chuck beef, onion and garlic and season with salt and pepper and shape into 4 patties.
Place patties on the prepared grill, and cook 5 minutes per side, or to desired doneness.
Prepare buns by lightly toasting the inside and spreading wasabi mayonnaise mixture.
Top burgers with a slice of cheese and top a layer of butter lettuce and a slice tomatoes and serve.
Swiss Chard, Potato, and Chickpea Stew


Ingredients:
swiss chard, olive oil, baking potatoes, onion, garlic cloves, paprika, turmeric, cayenne pepper, salt, chickpeas, low sodium chicken broth, water, hard-boiled eggs

Directions:
Bring a medium pot of salted water to a boil. Add the chard and cook for 3 minutes. Drain thoroughly and set aside.
In a Dutch oven, heat the oil over moderate heat. Add the potatoes and onion and saute, stirring frequently, until the potatoes start to brown, about 5 minutes. Add the garlic, paprika, turmeric, cayenne, and salt and cook, stirring, until fragrant, about 1 minute.
Add the cooked chard, chickpeas, broth, and water. Bring to a simmer and cook until the potatoes are tender, about 15 minutes. Serve the stew garnished with the hard-cooked eggs.
Tender Cheddar Garlic Biscuits
Category: bread
By BDSEIFERT

We love cheesy garlic biscuits. And they bake up tender and delicious.

Ingredients:
1 cup all-purpose flour
2 teaspoons baking powder (such as MAGIC®)
¼ teaspoon cream of tartar
¼ teaspoon white sugar
¼ teaspoon salt
¼ cup cold butter, cut into cubes
1 cup shredded Cheddar cheese (such as Kraft® Double Cheddar)
⅓ cup milk
2 tablespoons milk
2 tablespoons mayonnaise
1 tablespoon parsley
½ teaspoon garlic powder

Directions:
Preheat oven to 450 degrees F (230 degrees C). Mix flour, baking powder, cream of tartar, sugar, and salt together in a bowl; cut in butter using a pastry blender or 2 knives until mixture resembles coarse crumbs. Stir Cheddar cheese into flour mixture; add 1/3 plus 2 tablespoons milk, mayonnaise, parsley, and garlic powder and mix until a soft dough forms. Transfer dough to a lightly floured surface and knead until smooth, 8 to 10 times. Pat dough into a 6-inch square and cut into 9 smaller squares. Arrange squares 2-inches apart on a baking sheet. Bake in the preheated oven until golden brown, 10 to 12 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 9 biscuits

Calories: 176.3
Fat: 12.1 g
Saturated fat: 6.4 g
Carbohydrates: 12 g
Sugars: 0.8 g
Dietary fiber: 0.4 g
Protein: 5.1 g
Cholesterol: 28.9 mg
Sodium: 310.8 mg
Crawfish Pie
Category: seafood
By Randy Brown

This delicious pie is loaded with crawfish and fresh vegetables.  Even the pickiest of eaters will enjoy crawfish when you make this pie!

Ingredients:
1 (9 inch) prepared deep-dish pie crust
¼ cup butter
1 cup chopped onion
½ cup chopped green bell pepper
½ cup chopped celery
1 ½ teaspoons salt
½ teaspoon ground cayenne pepper
⅛ teaspoon white pepper
1 cup diced tomatoes
12 ounces peeled crawfish tails
2 tablespoons all-purpose flour
1 cup water

Directions:
Place the pie crust into a deep-dish pie plate. Melt butter in a large skillet over medium heat, and cook and stir the onion, green pepper, celery, salt, cayenne pepper, and white pepper until the vegetables are tender and the onion is translucent, about 5 minutes. Stir in the tomatoes and crawfish tails, reduce heat to medium-low, and cook for about 3 minutes to blend flavors, stirring occasionally. Whisk flour and water together in a bowl until the mixture is smooth, and pour the flour mixture into the skillet. Bring the filling to a simmer, and cook, stirring constantly, until the mixture thickens, about 5 minutes. Remove from heat and allow to stand for 20 to 30 minutes to finish thickening. While filling is cooling, preheat oven to 400 degrees F (200 degrees C). Pour the filling into the prepared pie crust, and bake in the preheated oven until the crust is golden brown and the filling is hot and bubbling, 30 to 40 minutes. Cool for 10 minutes before serving.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 25 mins
Yields: 1 9-inch pie

Calories: 285.9
Fat: 18.3 g
Saturated fat: 7.5 g
Carbohydrates: 20.3 g
Sugars: 2.5 g
Dietary fiber: 2.4 g
Protein: 10.4 g
Cholesterol: 79.1 mg
Sodium: 845.4 mg
Hash Brown Brunch Casserole


Ingredients:
frozen hash browns, onion, green pepper, ham, eggs, cheddar cheese

Directions:
Heat oil in skillet. Add hash browns, onions and green peppers. Cook until potatoes begin to brown. break eggs into bowl and whisk.
Spray a 9" x 13" pan with vegetable oil spray. Spread potato mixture in bottom of pan. Top with ham. Pour eggs over all and season with salt and pepper.
Gently stir to coat all ingredients with egg. Sprinkle with shredded cheese. Cover with foil and refrigerate overnight.
Bake, covered, for 25 minutes at 375 degrees. Remove foil and bake 5 minutes longer.
Naan Bread


Ingredients:
active dry yeast, sugar, all-purpose flour, kosher salt, baking powder, plain yogurt, olive oil, oregano, dill, fenugreek leaves, sesame seeds, garam masala

Directions:
In a small bowl, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water. Let it sit on your counter until it's frothy, about 10 minutes.
Using a large, deep bowl, combine the flour, salt, remaining 1 teaspoon of sugar and baking powder.
Once the yeast is frothy, add the yogurt and the olive oil into the small bowl and stir to combine. Pour the yogurt mixture into the large bowl with the flour, fenugreek leaves, and dill (use fenugreek leaves instead of oregano if available, but not both]. Note: the oregano, fenugreek, and dill aren't traditional ingredients in Naan bread, but they add a spectacular burst of flavor that I think you'll enjoy. Add them at this point if desired.
Gently mix the ingredients together with a wooden spoon. When the dry ingredients are blended, knead the dough by hand. It should feel slightly sticky. Resist the urge to add more flour, as this is exactly how it should feel. As soon as it comes together, stop kneading. Cover the dough with plastic wrap and let it sit in a warm, draft-free place for 2 to 4 hours. NOTE: Pita bread recipes will have you "punch down" the dough after it rises, but don't do that here!
If you plan to finish the bread later, seal the large bowl securely with plastic wrap and refrigerate. Return to room temperature before continuing the preparation.
Dust the work area with flour. Separate the dough into 4 equal portions. The dough should be extremely soft and sticky; again, resist the urge to blend in extra flour, since this is perfect. Flatten the dough by hand, using flour on the work space to keep it from sticking, and stretch out the dough. Use a rolling pin to roll each piece of dough into a teardrop shape that's about 1/4-inch thick. Once you've formed the general shape, pick up the dough and stretch it out by hand using your fingertips.
Warm a large cast-iron skillet over high heat until it's nearly smoking. Reduce heat to medium-high. Make sure you have a lid large enough to fit the skillet.
Combine garam masala and garlic salt in a small bowl. Have sesame seeds ready separately.
Fill a small bowl with warm water and have it handy near the skillet. Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet and set your timer for 1 minute. Dry hands, and sprinkle the naan with garam masala/garlic salt mix, then sprinkle on sesame seeds.
The dough should start to bubble. After about 1 minute, flip the naan. It should be blistered and somewhat blackened. Cover the skillet with the lid and cook 30 seconds to 1 minute more.
Remove the naan from the skillet. Place the naan in a bowl and cover with a kitchen towel. Repeat with the rest of the naans and serve.
White Chocolate Raspberry Milkshake


Ingredients:
white chocolate, 2% low-fat milk, raspberries

Directions:
"In a blender mix the first four ingredients together. Swirl the white chocolate sauce around the rim of a glass. Pour mixture into glass. Garnish with raspberries."