xiaoxl/recipe_data huggingface dataset:
Peach Almond Brunch Cake


Ingredients:
butter, brown sugar, cinnamon, ground cloves, self-rising flour, granulated sugar, half-and-half cream, sour cream, egg, brown sugar, cinnamon, butter, powdered sugar, half-and-half cream, sour cream

Directions:
Preheat oven to 350*F.
For the Base: Melt the 1/3 cup butter in the oven in a 9x13-inch pan.
While the butter is melting, drain and slice the peaches; mix the brown sugar, cinnamon and ground cloves together in a small bowl.
Spread the sliced peaches over the melted butter and sprinkle evenly with the brown sugar mixture.
For the Cake: Combine the flour and sugar in a large mixing bowl.
Whisk together the half and half, sour cream, egg and almond extract; pour over the flour mixture and stir well.
Pour over the peach base and spread to the edges of the pan.
For the Topping: Mix together the brown sugar, cinnamon and slivered almonds and sprinkle evenly over the cake; drizzle with the melted butter.
Bake at 350*F for 28-30 minutes, until cake tests done in center.
For the Glaze: Whisk together all glaze ingredients until smooth; refrigerate until used.
Serve cake warm with glaze drizzled over individual portions.
Pork Piccata


Ingredients:
flour, cornstarch, chicken broth, lemon juice, parsley, salt

Directions:
Dredge pork in flour. Heat oil in a large nonstick skillet.
Add pork and cook until browned on both sides. Remove.
Stir together the cornstarch, chicken broth, lemon juice, and parsley. Simmer 1 minute. Spoon over pork.
Broiled Cheese Buns


Ingredients:
cheese, olive oil, tomato sauce, green onions, garlic clove, salt

Directions:
Mix all ingredients together except hot dog buns.
Spread mixture on halved buns.
Bake in a 300 degree Fahrenheit oven for 5 minutes, then broil until lightly brown.
Enjoy!
Egg, Poblano and Avocado Scramble (Ww)


Ingredients:
olive oil, onion, Egg Beaters egg substitute, cilantro, ground cumin, salt, pepper, avocado

Directions:
Heat oil in sillit over medium high heat. Add chilies and onion, stirring occasionally for 5 minutes or until vegetables soften.
Meanwhile whisk together egg beaters, cilantro, cumin, salt and pepper in bowl.
Pour egg mixture over chili mixture. Reduce heat and cook, stirring frequently until eggs are set (3-5 minutes]. Remove from heat and stir in avocado.
Chinese Chicken Salad


Ingredients:
iceberg lettuce, boneless skinless chicken breasts, carrot, cucumber, fresh cilantro, green onions, peanuts, cider vinegar, soy sauce, sugar, garlic cloves, fresh ginger

Directions:
Prepare dressing by adding all ingredients to shaker, shake well and let sit a minimum to 1 hour.
Boil chicken until no longer pink, about 10-15 minute let cool then cut into bite size pieces.
While cooking chicken, chop lettuce, shred carrot, peel and slice cucumber, chop cilantro, slice onions, and crush peanuts.
Put everything in a salad bowl and toss very well with dressing (you may not use it all].
This is good with soft rolls or sesame crackers.
Caramelised Potatoes (Sukkerbrunede Kartofler)


Ingredients:
potatoes, sugar, butter

Directions:
Peel and dice potatoes then add them to a large sauce pan and cover with cold water.  Bring water to a boil on high heat then reduce to a slow boil for 15 minutes.  Rinse the potatoes in cold water and drip dry.
Melt the sugar in a frying pan until golden. Add the butter and put the potatoes in the mixture when the butter has stopped fizzing. Brown the potatoes over a brisk fire while stirring.
Caramelised potatoes are not suitable for re-heating, for then they will not become shiny, but dull and furry.
Heart-Healthy Beef Conquistador


Ingredients:
potatoes, quinoa, onion, garlic cloves, zucchini, baby portabella mushrooms, parsley, parsley, ground beef, olive oil, tomato paste, beef broth, soy sauce, cayenne pepper, cumin, corn, peas

Directions:
Complete all chopping and dicing in advance.
Prepare the quinoa: Boil two cups of water. Add the quinoa and bring back to full boil. Turn down and simmer for ten minutes. Place aside until needed later in the process.
Prepare the potatoes: Prepare a large pot with water. Boil the potatoes until they are just fork tender but not mushy. Drain and rinse with cold water to stop the cooking. (You may need to reheat them a bit before serving.].
In a very large skillet, saute the onions in the olive oil until translucent.
Brown the beef, taking care to break it down into very small pieces as it cooks.
Add the garlic and tomato paste and cook for another couple of minutes.
Add the zucchini and cook for several minutes.
Add the mushrooms and red pepper and cook until the vegetables are just slightly tender.
Add the sesame oil, soy sauce, beef broth, corn, peas, seasonings, and ½ cup of parsley. Cook for a couple of minutes more.
Gently toss the potatoes with remaining 2 tablespoons of parsley, salt, and pepper.
To serve: Place a small serving of potato on each plate. Mound the conquistador mixture atop the potatoes and serve.
Note: The sauce may be thickened with an arrowroot or cornstarch slurry.
Slow Cooker Apple Crisp
Category: desserts
By Connie V.

An easy way to make a wonderful comfort food using those abundant fall apples! Serve with vanilla ice cream.

Ingredients:
1 cup all-purpose flour
½ cup light brown sugar
½ cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 pinch salt
½ cup butter, cut into pieces
1 cup chopped walnuts
⅓ cup white sugar, or to taste
1 tablespoon cornstarch
½ teaspoon ground ginger
½ teaspoon ground cinnamon
6 cups apples - peeled, cored and chopped
2 tablespoons lemon juice

Directions:
Mix flour, brown sugar, 1/2 cup of white sugar, 1/2 teaspoon cinnamon, nutmeg, and salt together in a bowl. Combine butter with the flour mixture using fingers or a fork until coarse crumbs form. Stir in walnuts and set aside. Whisk together 1/3 cup sugar, cornstarch, ginger, and 1/2 teaspoon cinnamon. Place the apples in a slow cooker, stir in the cornstarch mixture; toss with lemon juice. Sprinkle the walnut crumb topping on top. Cover and cook on High for 2 hours or Low for 4 hours, until apples are tender. Partially uncover the slow cooker to allow the topping to harden, about 1 hour.

Prep time: 30 mins
Cook time: 2 hrs
Total time: 3 hrs 30 mins
Yields: 6 servings

Calories: 592.9
Fat: 28.9 g
Saturated fat: 11 g
Carbohydrates: 83.8 g
Sugars: 59.3 g
Dietary fiber: 5.2 g
Protein: 5.8 g
Cholesterol: 40.7 mg
Sodium: 116.4 mg
Micro-Steamed Hoisin Fish and Vegetables


Ingredients:
grouper, sugar snap peas, shiitake mushroom, fresh ginger, carrot, scallions, hoisin sauce, reduced sodium soy sauce, rice vinegar, cooked rice

Directions:
Cut the fish into 1-inch wide strips and place in a 2-qt. microwave-safe dish.  Scatter the sugar snap peas, mushrooms, ginger, carrots and scallions evenly over the fish. It's going to look really pretty so take a moment to admire it.
Combine the hoisin sauce, soy sauce and vinegar in a small bowl and then slowly drizzle over the fish and vegetables.  Cover the dish with plastic wrap, folding back one corner to allow the steam to escape.
Place the dish in the microwave and cook on high power until the fish is cooked through and the vegetables are crisp tender, 6 minutes.  Stop every 2 minutes to gently stir and reposition the fish so that the outside pieces are moved to the inside.  ***I didn't really believe that the fish and veggies would be cooked in 6 minutes but they WERE and they were perfect.  I set the MWave for 2 minutes and just gently rearranged the fish each time (3 times].
Serve the fish and veggies with the cooked rice.
Swedish Pancakes


Ingredients:
eggs, all-purpose flour, sugar, milk, butter, sugar, sour cream

Directions:
Blend all ingredients in a food processor until combined.
Heat a 7-inch nonstick or cast iron skillet until hot.
Add a small amount of butter and immediately pour in one ladle full of batter.
Quickly tilt pan to spread batter evenly over the bottom.
When pancake edges are dry and bubbles begin to appear in the center, flip it with a spatula and cook the other side until lightly brown.
Repeat with the remaining batter, stacking the pancakes on a plate.
Serve sprinkled with sugar, Lingonberry Preserve, and sour cream as dessert or breakfast, or use fillings of choice and eat as a light supper.
Nairobi Chocolate Cake
Category: desserts
By Anonymous

This is a recipe from the American Women's Association in Kenya from the late 70's. It has been 'the' chocolate cake in my family since our Kenya days. This recipe has survived for one reason...the final product is delicious.

Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 ¾ cups white sugar
1 teaspoon salt
¾ cup unsweetened cocoa powder
¾ cup water
¾ cup vegetable oil
3  eggs, room temperature
1 teaspoon vanilla extract
½ cup water

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans or line them with parchment paper. Combine the flour, baking soda, baking powder, sugar, salt, cocoa powder, 3/4 cup water, and vegetable oil in a mixing bowl. Beat with an electric mixer on medium speed for 2 minutes. Add the eggs, vanilla extract, and 1/2 cup water and beat for another 2 minutes. Pour the batter into the prepared cake pans. Bake in the preheated oven until the surface of the cake springs back when lightly pressed and a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 1 9-inch layer cake

Calories: 507.5
Fat: 23.5 g
Saturated fat: 4.4 g
Carbohydrates: 72.2 g
Sugars: 44.1 g
Dietary fiber: 3.5 g
Protein: 6.9 g
Cholesterol: 61.4 mg
Sodium: 505.1 mg
Chicken Adobo


Ingredients:
chicken thighs, water, salt, water, cider vinegar, soy sauce, bay leaves, fresh coarse ground black pepper, garlic

Directions:
In a large mixing bowl combine thawed chicken, water and salt.
Allow chicken to soak several minutes while preparing the other ingredients.
Just before adding to frying pan, drain on paper towels.
In a medium saucepan combine water, vinegar, soy sauce, bay leaves and pepper.
Heat on medium low setting, covered, about 15 minutes.
In a 12" skillet or chicken fryer combine oil and sliced garlic over medium low heat.
Cook for 5 minutes, stirring occasionally.
Drain chicken pieces and add, skin side down, to garlic oil, increasing heat to medium high.
Cook 5 minutes per side.
Reduce heat to simmer and pour vinegar-soy mixture over chicken.
If finishing adobo in skillet, partially cover pan and continue cooking, turning occasionally for 30-40 minutes, or until sauce is reduced by half.
Alternate Slow Cooking Method: After browning chicken, place in 3 or 4 quart slow cooker, on low setting.
Pour vinegar-soy mixture over top, and cook 2 hours, covered.
Remove cover, increase setting to high and finish cooking an additional 1 hour.
Variations May substitute 1 1/2 pounds either cubed pork or beef for the chicken.
Brown 1" cubes on all sides a total of 5 minutes, then proceed as above.
Stew meat works well here.
May use one, (1 to 1 1/2 pound], package boneless, skinless chicken thighs or breasts in place of the regular chicken thighs.
May replace one cup of water in the vinegar-soy mix with same amount of coconut milk.
Proceed as above.
*Discard bay leaves before serving.
Blackberry Muffins


Ingredients:
all-purpose flour, sugar, baking powder, baking soda, salt, egg, blackberry

Directions:
Preheat oven to 400 degrees F., Line 12 muffin cups., In a medium bowl stir together dry ingredients., In another bowl stir egg, yogurt, oil, half of blackberries., Mix dry ingredients into wet and gently fold in rest of blackberries., Spoon into muffin cups and bake for 20 mins.
Gourmet Sauce for Beef


Ingredients:
flour, prepared mustard, Worcestershire sauce, salt, Burgundy wine, green onions

Directions:
In a saucepan blend hot drippings with flour (if you don't have 3 tablespoonfuls make up the difference with melted butter].
Add mustard, Worcestershire sauce, and salt; blend well.
Add consommé a small amount at a time, blending well after each addition.
Stir in wine.
Cook, stirring constantly, until thickened.
Cook slowly for 10 minutes.
Add green onions and continue cooking 5 minutes longer.
This makes appoximately 2 cups.
Chocolate Fudge Cookies
Category: desserts
By Kalsmom

This recipe is so easy to make, and yields delicious chocolaty cookies.

Ingredients:
1 (18.25 ounce) package devil's food cake mix
2  eggs
½ cup vegetable oil
1 cup semi-sweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, stir together the cake mix, eggs and oil until well blended. Fold in the chocolate chips. Roll the dough into walnut sized balls. Place the cookies 2 inches apart on the cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 dozen

Calories: 172.7
Fat: 10.5 g
Saturated fat: 2.7 g
Carbohydrates: 20.2 g
Sugars: 12.1 g
Dietary fiber: 0.9 g
Protein: 2.1 g
Cholesterol: 17.7 mg
Sodium: 183.7 mg
Braised Chicken Thighs With Carrots and Potatoes


Ingredients:
onion, new potatoes, salt, pepper, chicken broth, white wine, garlic, thyme, paprika, skinless chicken thighs, lemon slice

Directions:
Place onion in a lightly greased 6-quart cooker; top with potatoes and carrots.
In a bowl, combine ¾ teaspoon salt, ¼ teaspoons pepper, broth, and the next 3 ingredients; pour broth mixture over potatoes.
Combine the paprika and remaining salt and pepper; rub evenly over chicken thighs; arrange thighs over vegetables.
Cover and cook on LOW for 8 hours or until chicken and vegetables are tender.
Garnish with lemon slices.
Ukranian Poppy Seed Cake


Ingredients:
poppy seed, milk, butter, sugar, eggs, unbleached flour, baking powder, salt, vanilla, lemon zest

Directions:
Heat poppyseeds and milk in a small saucepan over medium heat.  Remove from heat just before milk begins to boil.  Let stand until milk reaches room temperature.
Preheat over to 350 degrees.
Cream together the butter and sugar. Add eggs one at a time, beating well after each addition.
Sift together the dry ingredients (flour, baking powder and salt].
AIn thirds, alternately beat into the butter and sugar the dry ingredients and milk. Add the vanilla and lemon zest at the end.
Lightly butter 2 loaf pans and split batter between pans. Bake 40-50 minutes until a toothpick or knife inserted comes out clean.
Caramel Chip Mini Bundt Cakes


Ingredients:
all-purpose flour, baking powder, baking soda, salt, unsalted butter, light brown sugar, granulated sugar, eggs, sour cream, unsalted butter

Directions:
Preheat oven to 350 degrees.
Grease mini bundt cake pan with nonstick cooking spray (my pan makes 12 muffin sized mini bundts].
In a medium bowl combine flour, baking powder, soda, and salt.
In a large bowl beat softened butter with an electric mixer until smooth and creamy.
Add sugars and beat until fluffy.
Beat in eggs, one at a time.
Add vanilla and beat to combine.
Add 1/3 flour mixture and ½ of sour cream. Beat on low to blend. Add another 1/3 flour mixture and remaining sour cream. Beat until moistened.
Add remaining flour mixture and milk. Beat on low until all flour is mixed inches Do not over mix.
Fold in caramel chips.
Spoon batter into prepared bundt pan. Do not overfill.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and cool on a wire cooling rack for 5 minutes. Remove from pans to cool completely.
In a small microwave safe bowl melt butter. Whisk in chocolate chips and 1 tablespoon caramel chips until smooth. Drizzle over cooled cakes, or gently dip tops of cakes into glaze.
Penne With Braised Short Ribs (Oven or Slow Cooker)


Ingredients:
kosher salt, fresh ground black pepper, olive oil, onion, garlic cloves, roma tomatoes, red wine, Dijon mustard, low sodium beef broth, penne pasta, parmesan cheese, fresh flat-leaf parsley

Directions:
Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350°F.
Season the ribs with salt and pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. In batches, add the ribs and brown on all sides, about 8 to 10 minutes. Remove the ribs and set aside.
Add the onion and garlic and cook, stirring frequently, for 2 minutes.
Add the tomatoes, wine and mustard. Bring the mixture to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the ribs to the pan (or add to crock pot].
Add the beef broth, cover the pan and place in the oven for 2 1/2 hours until the meat is fork-tender and falls easily from the bone.
Remove the ribs from the cooking liquid. Using a large spoon, remove any excess fat from the surface of the cooking liquid. Using a ladle, transfer the cooking liquid in the bowl of a food processor (or use a stick blender]. Process until the mixture is smooth. At this point I added mushroom slices.
Pour the sauce into a saucepan and keep warm over low heat.
Remove the meat from the bones. Discard the bones. Using 2 forks, shred the meat into small pieces. Stir the shredded meat into the sauce. Season with salt and pepper, to taste.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and place in a large serving bowl.
Using a slotted spoon, remove the meat from the sauce and add to the pasta. Pour 1 cup of the sauce over the pasta. Toss well and thin out the pasta with more sauce, if needed. Sprinkle the pasta with Parmesan cheese and chopped parsley before serving.
Notes: I decided to serve over mashed potatoes and omit the parmesan cheese. I also added sliced crimini mushrooms, white mushrooms will work too.
Sweet Basil Tomato Sauce
Category: side-dish
By Joy Andrews

This is a sweet tomato sauce that I make when we are having homemade spaghetti and meatballs.

Ingredients:
2 (14.5 ounce) cans petite diced tomatoes
1 (28 ounce) can crushed tomatoes
1  onion, finely diced
3 tablespoons dried basil, or to taste
2 cloves garlic, pressed

Directions:
Combine diced tomatoes, crushed tomatoes, onion, basil, and garlic in a saucepan; bring to a boil. Reduce heat and simmer until slightly reduced, 30 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 5 servings

Calories: 69.9
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 16 g
Sugars: 8.5 g
Dietary fiber: 4.2 g
Protein: 3.2 g
Sodium: 458.2 mg
Japanese Mustard Dipping Sauce (Karashi)


Ingredients:
soy sauce, sake, Dijon mustard

Directions:
Combine all ingredients, whisking to blend well., Will keep for short periods if refrigerated.
Potato Candy  the #1 Must Have on Holidays


Ingredients:
russet potatoes, yukon gold potato, powdered sugar, peanut butter, pecan meal

Directions:
wash the potato well - and boil in enough water to cover it completely until extremely well cooked.
rinse potato in cold water while removing skin, allowing it to cool down slightly.
place potato in large mixing bowl and smash to a smooth paste.
add powdered sugar and mix well, until it forms a smooth dough.
roll dough out on a smooth surface sprinkled with powdered sugar so it will not stick.
spread peanut butter on in a smooth layer, not too thick.
sprinkle on pecan meal.
roll up into a log, as tight as you can without breaking dough.
slice into sections approximately 1/2 inch and place on a serving tray.
Do Not Stack candy on top of each other!
Cover with plastic wrap and place in refrigerator for at least 30 min to chill and set.
*NOTE: If you cannot find Pecan Meal you can use finely chopped pecans, or make your own by placing the nuts in food processor - adding a small amount of granulated sugar to keep the meats from turning into a tight paste.
**Special Variations:
One year I used an all Natural Cashew Butter. Again from my health food store. They were absolutely FANTASTIC!
These are a great finger food to be served at parties of any caliber. We have taken them to picnic family reunions, and added them to weddings, where everyone brings food to add to the reception. They are a No Fail addition to any meal.
Store in an airtight container.
Photo to follow soon.
I am unsure of time, the longest period is while the potato cooks.
(Potato can be cooked ahead of time, wrapped & stored in refrigerator until used- up to 5 days].
Golabki (Polish Stuffed Cabbage Rolls) (Vegetarian Version)


Ingredients:
cabbage, long grain rice, butter, onions, mushrooms, Worcestershire sauce, salt, pepper, garlic powder, sweet paprika, parsley, sweet paprika

Directions:
Slice through the base of the cabbage and cook in lightly salted boiling water until tender.
When the leaves are tender, peel off (You may have to peel the first layers first and then return the cabbage to cook and continue peeling the leaves until all are done].
Boil the rice until just tender; drain and set aside.
Fry the onions in the butter until softened.
Dice the mushrooms and fry lightly with the onions, and the Worcestershire sauce, if using.
Mix with the rice and season with salt, pepper, garlic, paprika and parsley.
Place a tablespoonful of the rice mixture in each cabbage leaf; carefully, tuck in sides and roll to cover rice.
Heat the oven to 400°F.
Grease a roasting pan and place cabbage rolls seam side down in pan, packing them tightly together.
Pour enough juice or stock over the top to cover them.
Sprinkle lightly with remaining paprika.
Cover and bake in oven for 20 minutes.
Remove cover and bake for another 10 minutes to brown the cabbage lightly.
Tangerine Puckers   (Diabetic)


Ingredients:
all-purpose flour, baking powder, Splenda sugar substitute, salt, nonfat milk, Egg Beaters egg substitute, vanilla, tangerine

Directions:
Preheat oven to 400 degrees F. Lightly coat eighteen 1-3/4-inch muffin cups with nonstick cooking spray; set aside.
2. In a medium bowl, stir together flour, baking powder, sugar, and salt. In a small bowl, combine milk, egg, oil, and vanilla. Make a well in the center of the flour mixture. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened (batter should be lumpy]. Fold in the tangerine.
3. Divide batter among prepared muffin cups, filling each almost full. Bake about 14 minutes or until golden brown.
4. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm. Makes 18 miniature muffins.
Unbelievable Shrimp Cocktail!!!!


Ingredients:
red onion, fresh cilantro, fresh lime juice, sugar, salt, Tabasco sauce, pepper, salsa, fresh shrimp

Directions:
Boil shrimp for 5 min on high boil, drain., Mix all the ingredients and add shrimp, Let sit for 30 min in fridge and serve.
Butter Crescents


Ingredients:
butter, margarine, flour, sour cream, confectioners' sugar

Directions:
Cut butter into flour.
Combine egg yolk with sour cream and add to flour mixture.
Form into a ball and wrap in wax paper.
Chill overnight.
Divide dough into 4 portions.
Roll each into a 12 inch circle.
Spread fruit filling evenly over entire circle.
Cut into 16 wedges.
Roll from wide end to form crescents.
Bake on ungreased cookie sheet at 375 degrees F for 20 minutes or until delicately browned.
Dust with confectioners sugar when cool.
Pear Cheesecake Tart


Ingredients:
graham cracker crumbs, butter, cinnamon, cream cheese, sugar, vanilla extract, eggs, pear

Directions:
For crust: combine graham crackers, almonds, cinnamon and melted butter and toss with a fork so that butter is distributed.
Press onto bottom and sides of a 12-inch springform pan.
Refrigerate until ready to use.
Preheat oven to 350 degrees F.
For filling: Beat cream cheese with sugar and cream until light and fluffy.
On lowest setting of mixer add eggs, one at a time, beating well after each addition.
Fill crust with this batter.
Cut each pear half once again in half (making quarters] and place decoratively over cream cheese filling.
Bake for approximately 45 minutes, or until just done.