xiaoxl/recipe_data huggingface dataset:
Hot German Potatoes and Knockwurst


Ingredients:
bacon, onion, all-purpose flour, sugar, dry mustard, salt, pepper, white wine vinegar, beef broth, celery seed, parsley

Directions:
Cover potatoes with water in a medium saucepan.  Bring to boil; simmer until tender, 25 to 30 minutes.  Drain, cool slightly, and cut into slices.  Place slices into a large heatproof bowl.
Fry the bacon in a medium saucepan over medium heat until almost crisp.  Add the onion and cook until translucent, 5 to 10 minutes.  Mix in the flour, sugar, mustard, salt and pepper.  Stir in the vinegar, broth, and celery seeds.  Cook, stirring often, until thickened.
Meanwhile, heat the knockwurst according to package directions; cut each into 6 to 8 diagonal slices.  Add the knockwurst to the potatoes.  Pour the sauce over and toss to coat.  Sprinkle with the parsley and serve warm.
Delicious Mango Mousse Pie


Ingredients:
mangoes, water, unflavored gelatin, lemon juice, sugar, powdered ginger, salt

Directions:
Peal the mangos and separate the pulp. With a food processor or blender, make a puree with the pulp. You need 1 1/2 cup of mango puree. Put it aside.
Using a fork, mix the water and the unflavored gelatin and let it settle a few minutes.
Meanwhile, in a small saucepan, mix the yolks with the lemon juice and 1/4 cup of sugar. Stir constantly for about 4 minutes until it thickens and bubbles. It must not boil.
Add the gelatin and stir 30 seconds more at medium heat. Place the mixture in a bowl and mix it with the mango puree and the ginger. Let it cool.
Beat the egg whites with the salt until stiff. Add the remaining sugar (1/4 cup] and beat until it gets firm.
Softly, mix the egg whites with the mango mixture.
Fill the pie crust and refrigerate about 4 hours.
Marcus' Ginger Beer


Ingredients:
limes, juice of, water, ginger, sugar, cloves, cardamom pods

Directions:
Combine all the ingredients in a large saucepan and bring to a boil.   Pour into a bowl and let cool.
Cover and refrigerate for at least 2 hours or up to 1 day.  Strain before serving!
Southern-Style Slow Cooker Chicken and Dumplings


Ingredients:
skinless chicken pieces, carrots, celery ribs, onion, low sodium chicken broth, dried parsley

Directions:
Clean and chop carrots, celery and onion. Add to slow cooker.
Add cream of chicken soup and chicken broth, stir to combine. Add chicken pieces, parsley, salt and pepper.
Cover and cook on HIGH for 5 hours.
Add torn biscuit dough pieces and continue to cook on HIGH for 1 hour.
Stir before serving. Remove any chicken bones.
Belly Flattening Muffins


Ingredients:
all-purpose flour, oatmeal, sugar, baking powder, raisins, nonfat milk, coconut oil, egg, vanilla

Directions:
Heat oven to 400. Mist muffin tin with cooking spray. I used jumbo muffin liners in my regular muffin tins and worked great.
In a large bowl, mix flour, oatmeal, sugar, baking powder and raisins. In small bowl blend milk, oil, egg and vanilla. Add to dry ingredients. Stir until moistenened. Fill 12 muffin cups almost full. Bake 18 to 20 minutes. Cool and remove from pan.
BBQ & Nut Sandwich


Ingredients:
creamy peanut butter, barbecue sauce, banana

Directions:
Spread peanut butter on one slice of bread.
Top with crumbled bacon followed by the sliced bananas.
Spread BBQ sauce on second slice of bread and put sauce side down to complete sandwich.
Cut in half and enjoy!
Aunt Helen's Rum Balls


Ingredients:
cocoa powder, confectioners' sugar, white corn syrup, rum

Directions:
Mix dry ingredients., Add syrup and rum., Shape into 3/4 inch balls and roll in additional powdered sugar.
Aunt Woofie's Macaroni Salad


Ingredients:
water, mayonnaise, Miracle Whip, sugar, prepared mustard, milk, green olives, black olives, dill pickle slices, green onions, hard-boiled eggs, hard-boiled egg, paprika

Directions:
Bring water to a boil and add macaroni.
Cook until macaroni is done.
Drain, rinse and set aside.
In a medium sized bowl mix next 6 ingredients together until well blended.
If the mixture is too thick add the milk a little at a time until desired consistency is reached.
Add the sliced black and green olives, chopped pickles, chopped onion and chopped egg.
Stir until well blended.
Add the macaroni and mix well until the macaroni is covered with the mixture.
You may need to add a little bit more milk to make it easier to mix together.
Add a tablespoon or so at a time.
Garnish with the egg slices.
Sprinkle with Paprika if desired.
Refrigerate for at least one hour or overnight before serving.
Fried Halloumi Salad


Ingredients:
halloumi cheese, seasoned flour, olive oil, lime, juice and zest of, white wine vinegar, small capers, garlic, mustard, olive oil, salt, pepper

Directions:
Unwrap the cheese and pat dry with kitchen paper.
Using a sharp knife try to slice the cheese in 8 slices, halloumi tends to split.
Whisk together all the ingredients for the dressing.
Heat the oil in a frying pan; press each slice of cheese in the flour, coat on both sides.
When the oil is really hot, add the slices to the pan, fry them approx one minute on each side, they have turn a deep golden color.
Serve them with the dressing poured over and garnished with the coriander.
Alabama Chicken


Ingredients:
margarine, butter, green pepper, celery, onion, Velveeta cheese, green olives, chicken

Directions:
Cook chicken in water with bay leaf and debone., Cook spinach noodles in the chicken broth and drain, but reserving the broth., Saute' green pepper, celery, and onion in melted margarine/butter until tender., Add cubed Velvetta and stir until melted., Next add green olives, mushrooms, cream of mushroom soup, and chicken., Blend sauce in cooked spinach noodles and place in slightly greased casserole., You may add more broth if needed., Top with cracker crumbs and dot with butter and bake 350 for 45 min.
Japanese Agedashi Tofu
Category: appetizers-and-snacks
By ChefJackie

This quick and easy Japanese fried tofu recipe is a great appetizer. Crispy fried cubes of tofu are served with a tasty sauce and chopped green onion.

Ingredients:
1 (10.5 ounce) package firm silken tofu
2 cups water
2 tablespoons light soy sauce
2 tablespoons mirin
1 teaspoon dashi granules
¼ cup all-purpose flour, or as needed
vegetable oil for frying
2  green onions, chopped

Directions:
Place the block of tofu between sheets of paper towels. Set a plate on top; add a 3- to 5-pound weight to the plate. Press tofu for 15 minutes; drain and discard the accumulated liquid. Meanwhile, combine water, soy sauce, mirin, and dashi in a saucepan. Bring to a boil over medium heat. Remove from heat and set aside. Remove weight, plate, and paper towels. Cut tofu into 3/4-inch cubes. Place flour in a bowl and lightly coat tofu with flour. Heat oil in a heavy pot and fry tofu until golden-brown, 4 to 6 minutes. Fry in batches if necessary so as not to overcrowd the pot. Place fried tofu in a serving dish and pour sauce on top. Sprinkle with green onions.

Prep time: 10 mins
Cook time: 5 mins
Total time: 30 mins
Yields: 4 servings

Calories: 191.4
Fat: 13.1 g
Saturated fat: 1.7 g
Carbohydrates: 10.7 g
Sugars: 3.5 g
Dietary fiber: 0.5 g
Protein: 6.2 g
Sodium: 478.2 mg
Summer Dessert Fruit Salad


Ingredients:
lime juice, lemon juice, lemon zest, lime zest, Cointreau liqueur, strawberries, blueberries, mangoes, mandarin oranges, pineapple, kiwi fruits, red seedless grapes, banana

Directions:
In a small bowl, combine agave nectar, orange juice, lime juice, lemon juice, and zests; whisk until well blended and set aside.
In a large bowl, combine all the fruits except the diced bananas. If not serving immediately, cover with plastic wrap making sure it touches the surface.
If serving right away, add bananas and pour on agave nectar mixture; toss gently. Add diced bananas and carefully toss again. Yields 14 cups.
Baked Cauliflower a La the Frugal Gourmet


Ingredients:
cauliflower, eggs, parmesan cheese, salt, pepper

Directions:
In a stainless steel vegetable steamer, steam the cauliflower for about 15 minutes, until tender.
When the vegetable is tender, remove it from the steamer, and place it in a casserole, with a cover, just large enough to hold the head.  Pour the egg over the top of the cauliflower, add salt and pepper, and top with the cheese.
Bake, covered at 375 degrees for 10 minutes, or until the cheese has melted and the egg is cooked.
Sour Cream Dark Chocolate Cake
Category: desserts
By Tami Baity

A rich dark chocolate cake that uses canola oil in place of the traditional butter for a more moist cake.

Ingredients:
1 cup unsweetened cocoa powder
1 cup boiling water
2 ½ cups white sugar
1 cup canola oil
4  eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup sour cream
2 cups unsalted butter, slightly softened
2 cups confectioners' sugar
¼ teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round baking pans. Dissolve cocoa powder in boiling water in a bowl; set aside to cool completely. Beat white sugar and canola oil together in a bowl with an electric mixer until smooth; add eggs, one at time, beating well after each addition. Stir vanilla extract into creamed mixture. Sift flour, baking soda, baking powder, and salt together in a separate bowl. Mix flour mixture and sour cream alternately into the creamed mixture. Beat cocoa mixture into batter until incorporated. Pour batter into the prepared baking pans. Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Wrap cakes in plastic wrap and store in refrigerator. Beat butter in a bowl with an electric mixer until creamy and smooth; scrape down sides of bowl with a rubber spatula. Mix confectioners' sugar, 1/2 cup at a time, into the creamed butter until sugar is incorporated. Add salt and beat on medium-high until frosting is light and fluffy, about 5 minutes. Place one cake on a serving plate; spread 1/4 the frosting on the top of cake. Place second cake on the frosting layer; spread 1/4 the frosting on second cake. Place the third cake atop the second cake. Spread the remaining frosting on the top cake and around sides of entire layer cake.

Prep time: 30 mins
Cook time: 30 mins
Total time: 2 hrs
Yields: 1 9-inch layer cake

Calories: 657
Fat: 42.3 g
Saturated fat: 18.3 g
Carbohydrates: 68.5 g
Sugars: 46.9 g
Dietary fiber: 2.4 g
Protein: 5.7 g
Cholesterol: 113.8 mg
Sodium: 312.1 mg
Sauteed Green Beans
Category: side-dish
By Lizzie Qualls McCrory

Sauteed green beans with bacon and slivered almonds. I made this as a side for Easter dinner this year and everyone raved!

Ingredients:
5 slices bacon
½ cup slivered almonds
1 (16 ounce) package frozen cut green beans
¼ cup butter

Directions:
Place bacon in a large skillet over medium-high heat. Cook until browned on one side, then turn over to cook on the other side. Add the almonds to the skillet at this time, and cook, stirring until light golden brown. Remove the bacon from the skillet, leaving the bacon drippings. Crumble or chop bacon, and return to the skillet. Melt the butter in with the drippings. Add the green beans; cook and stir until tender, about 8 minutes.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 6 Servings

Calories: 201.9
Fat: 16.9 g
Saturated fat: 6.4 g
Carbohydrates: 7.3 g
Sugars: 2.5 g
Dietary fiber: 3.3 g
Protein: 6.4 g
Cholesterol: 28.8 mg
Sodium: 231.7 mg
Plum Cake " Tatin" Barefoot Contessa - Ina Garten


Ingredients:
unsalted butter, purple plums, granulated sugar, extra-large eggs, sour cream, lemon zest, pure vanilla extract, all-purpose flour, all-purpose flour, baking powder, kosher salt, confectioners' sugar

Directions:
Preheat the oven to 350°F; generously butter a 9-inch glass pie dish and arrange the plums in the dish, cut side down.
Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the plums.
Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs one at a time.
Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.
Pour the cake batter evenly over the plums and bake for 30 to 40 minutes, until a cake tester comes out clean.
Cool for 15 minutes, then invert the cake onto a flat plate.
If a plum sticks, ease it out and replace it in the design on top of the cake.
Serve warm or at room temperature, dusted with confectioners' sugar.
Caramel Pecan Cheesecake


Ingredients:
graham cracker crumbs, pecans, granulated sugar, butter, cream cheese, brown sugar, flour, vanilla, sour cream, eggs, water

Directions:
Mix crumbs, 1/2 cup pecans, granulated sugar and butter.
Line 13x9-inch baking pan with foil; press crumbs firmly onto bottom of pan.
Bake at 350 degrees for 10 minutes.
Beat cream cheese, brown sugar, flour and vanilla with electric mixer on medium speed until well blended.
Mixture will be pretty thick.
Add sour cream; mix well.
Add eggs, one at a time, mixing on low speed after each addition just until blended.
Place 36 caramels and 1 tablespoon water in microwavable bowl.
Microwave on high 1 minute or until caramels are completely melted when stirred.
Add melted caramels to cream cheese batter; stir until well blended.
The caramel will become kind of stringy through the batter as the caramels cool.
Pour over crust.
Bake at 350 degrees for 40 minutes or until center is almost set.
Sprinkle cheesecake with remaining 1/2 cup pecans.
Refrigerate 4 hours or overnight.
****The recipe calls for melting the remaining caramels and 1 Tbsp of water and drizzling over it, but I did this when I made it and found that the caramel immediately cools and becomes very very sticky.
I think next time I make it, I will use some caramel ice cream topping to drizzle on top instead.
Applesauce (Crock Pot)


Ingredients:
golden delicious apples, sugar, cinnamon stick, lemon juice, nutmeg

Directions:
Spread apple slices in a 3-quart or larger slow-cooker (crock pot].
Sprinkle with sugar; insert cinnamon stick down between apples.
Drizzle with lemon juice.
Cover and cook on low until apples form a thick sauce, about 6 1/2 to 8 hours.
Remove and discard cinnamon stick.
Sprinkle with nutmeg.
Serve warm or at room temperature.
Turkey Divan
Category: meat-and-poultry
By DeDe

Great use of leftover Thanksgiving turkey.

Ingredients:
2 (10 ounce) packages frozen broccoli spears
¼ cup margarine
6 tablespoons all-purpose flour
salt and ground black pepper to taste
2 cups chicken broth
½ cup heavy whipping cream
3 tablespoons white wine
3 cups cooked turkey breast, sliced
¼ cup shredded Monterey Jack cheese

Directions:
Place broccoli in a saucepan with 4 cups of water. Bring to a boil; reduce heat, cover, and simmer until tender, 5 to 8 minutes. Drain. Preheat oven to 350 degrees F (175 degrees C). Melt margarine in a saucepan over medium heat; stir in flour, salt, and pepper and mix well. Pour in chicken broth; cook and stir until sauce thickens and bubbles, about 10 minutes. Add cream and wine; stir until well-combined. Arrange broccoli on the bottom of a 7x12-inch baking dish. Pour half of the sauce over the broccoli. Top sauce with sliced turkey. Stir Monterey Jack cheese into the remaining sauce in the saucepan. Pour cheese sauce over the turkey. Bake the turkey divan in the preheated oven until bubbly, about 20 minutes. Broil until the cheese sauce is golden, about 5 minutes.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 1 7x12-inch baking dish

Calories: 331.2
Fat: 20.1 g
Saturated fat: 8 g
Carbohydrates: 11.4 g
Sugars: 1.6 g
Dietary fiber: 3.1 g
Protein: 25.6 g
Cholesterol: 84.6 mg
Sodium: 218.5 mg
Filipino Custard Chiffon Cake


Ingredients:
sugar, water, fat-free evaporated milk, sweetened condensed milk, vanilla, eggs, cake flour, sugar, baking powder, salt, vanilla, cream of tartar

Directions:
Combine ½ cup sugar and ½ cup of water in a frying pan. This will form the latik (caramel topping] layer in the final product.
Caramelize this mixture by stirring constantly over medium heat until it thickens to a thick syrup consistency and turns amber colored.
Pour caramelized sugar syrup into baking pan, and set it aside to cool.
Combine evaporated milk, condensed milk, 3 egg yolks, 2 whole eggs, and 1 tsp vanilla in a sauce pan and stir together. This will form the custard layer.
Cook over low heat stirring continuously until it thickens to a yogurt-like consistency.
Pour the custard over the cooled latik.
At this point start preheating your oven to 350 degrees (Fahrenheit].
Sift the flour, baking powder, salt and 1 cup of sugar together in a medium size mixing bowl.
Make a well in the dry ingredients and add the following in order: oil, 8 egg yolks, orange juice, and 1 tsp vanilla.
Stir this mixture together until smooth.
In another, larger, mixing bowl, combine the egg whites and cream of tartar,.
Whisk the egg white mixture together until it combines and the mixture gets frothy.
Using either a whisk, if you have lots of stamina in your arms, or a hand mixer, continue to rapidly mix the egg whites until peaks begin to form.
Continuing to mix rapidly, slowly add the ½ cup of sugar, just a little at a time.
After sugar is incorporated, continue to mix rapidly until stiff peaks form.
Fold in the yolk mixture to the egg whites until well blended. This mixture will form the chiffon cake layer.
Pour the batter of the chiffon on top of the custard mixture.
Place your baking pan into a larger pan with water; this will allow the cake/custard to steam as it bakes. If your baking pan leaks (for example, if you used a spring-form pan as I did], then you could put it into an oven safe steamer.
Bake and steam in the oven (at 350] for 50-70 minutes until golden brown. When it is done a toothpick inserted at the center of the cake should come out almost clean clean (slightly damp, but no batter or major crumbs].
Remove the cake from the oven and let cool completely before inverting.
Invert after fully cooled; depending on the pan you use, you may notice a depression form in the center; this won't affect the taste, and hopefully someone will comment with a way to avoid it; My only idea is to try using a tube pan, so there is no center to fall.
Real Strawberry Cupcakes
Category: desserts
By drewface

Most strawberry cake recipes ask you to use artificially flavored gelatin. This one uses only uses fresh ingredients. Also makes a great cake!

Ingredients:
8 large fresh strawberries, or as needed
2  eggs
1 cup white sugar
⅓ cup vegetable oil
½ teaspoon vanilla extract
½ teaspoon lemon zest
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
3 tablespoons instant vanilla pudding mix  (Optional)
1 drop red food coloring, or as needed  (Optional)
¾ cup cream cheese, softened
2 tablespoons butter, softened
½ cup confectioners' sugar
½ teaspoon vanilla extract
3 large fresh strawberries, sliced

Directions:
Preheat oven to 325 degrees F (165 degrees C). Spray cupcake cups with cooking spray, or line with cupcake liners. Place 8 strawberries into a blender, and blend until smooth. Pour the puree through a strainer to remove seeds. Puree should equal about 3/4 cup. Set the puree aside. In a large bowl, beat together the eggs, white sugar, vegetable oil, 1/2 teaspoon vanilla extract, lemon zest, and strawberry puree until well combined. Stir in the flour, baking powder, salt, vanilla pudding mix (for a moister cupcake), and red food coloring to reach a desired shade of pink. Spoon the batter into the prepared cupcake cups, filling each about 2/3 full. Bake in the preheated oven until the cupcakes have risen and a toothpick inserted into the center of a cupcake comes out clean, about 23 minutes. Allow the cupcakes to cool at least 10 minutes before frosting. To make frosting, beat cream cheese and butter together in a mixing bowl with an electric mixer until smooth, and mix in confectioners' sugar and 1/2 teaspoon vanilla extract to make a lump-free icing. Frost each cupcake with about 2 tablespoons of icing, and top each cupcake with a strawberry slice.

Prep time: 40 mins
Cook time: 25 mins
Total time: 1 hr 15 mins
Yields: 12 cupcakes

Calories: 294.9
Fat: 14.1 g
Saturated fat: 5.5 g
Carbohydrates: 39 g
Sugars: 25.4 g
Dietary fiber: 0.8 g
Protein: 3.9 g
Cholesterol: 52 mg
Sodium: 248.9 mg
Simply Slow Cooker Pot Roast


Ingredients:
garlic clove, onion, bell pepper, potatoes, water, lemon juice

Directions:
Cut up the roast to fit into the slow cooker.
Then sear both sides of each piece of meat in a skillet.  About 30 seconds to 1 mintue each side.
Cut up all the vegetables and mix them in a big bowl.
Then layer the meat and vegetables in a slow cooker.  Add the lemon juice and water.
Finally turn the slow cooker on low and cook for 6 to 8 hours.
Korean Barbecued Flank Steak


Ingredients:
tamari, honey, red pepper flakes, garlic cloves, scallions

Directions:
In a shallow dish (or I use a plastic ziploc bag], combine the grill seasoning, tamari, honey, red pepper flakes , garlic, sesame oil, scallions and vegetable oil.  Coat the flank steak in the mixture and let it stand for 10 minutes.  (I usually do this in the morning and let it sit all day in the fridge.].
Preheat an indoor electric grill (I use a Foreman grill] or outside grill to medium high.  When the grill is screaming hot, add the meat and cook for 5 minutes on each side for medium rare, 7-8 minutes on each side for medium well or to your doneness.  (On my Foreman grill it takes about 6-8 minutes for our tastes.].
Mushroom and Spinach Quesadilla With Garden Salad


Ingredients:
olive oil, red capsicum, button mushrooms, garlic clove, spring onions, tortillas, cheddar cheese, sour cream, coriander sprig, lime wedge, lebanese cucumber, cherry tomatoes

Directions:
Preheat oven to 190C (fan forced].
Line a baking tray with baking paper.
Heat the oil in a large non-stick frying pan on medium and add the capsicum and mushroom and cook, tossing often, for 3 to 4 minutes or until the mushroom is tender and then add the garlic, spinach leaves, shallot and chili flakes (if using] and cook, tossing, for 1 minute or until the spinach starts to wilt and then transfer the mixture to a medium bowl and set aside.
Spray on side of each tortilla, and place 1 tortilla, spray side up on the baking tray and sprinkle half of the cheese over the tortilla and then spread the vegetable mixture over and top with the remaining cheese and then add the remaining tortilla, sprays side up.
Bake for 10 to 15 minutes or until crispy and the cheese has melted.
Garden Salad - meanwhile, put the salad leaves, cucumber and tomato in a bowl and toss to combine.
Cut the quesadilla into 4 wedges and divide between plates and top with sour cream and coriander sprigs to serve and accompany with the lime wedges and salad.
Cheesy Onion Bake


Ingredients:
sweet onions, butter, margarine, all-purpose flour, milk, cheddar cheese, salt

Directions:
Place Vidalia slices in lightly greased 2 quart casserole dish and set aside.
Melt butter in a heavy saucepan over low heat. Add flour, stirring well until smooth. Cook for 1 minute while stirring.
Gradually add milk.
Cook over medium heat while stirring until it thickens and becomes bubbly.
Add cheese and salt, stirring until the cheese melts and sauce is smooth.
Pour over Vidalias and bake uncovered at 350° for 1 hour.
Three Potato Salad


Ingredients:
russet potatoes, sweet potato, onion, Miracle Whip, mayonnaise, sugar, white vinegar, salt, dill weed, pepper

Directions:
Place all the potatoes in a large pot and cover with water., Cover and bring to a boil., Reduce heat to low and cook for 20-30 minutes., Drain and cool., Place potatoes in a large bowl and add onion., In a small bowl combine all the remaining ingredients and stir well., Pour over potato mixture and toss to coat., Cover and refrigerate for 24 hours before serving.