xiaoxl/recipe_data huggingface dataset:
Pumpkin Spice Coffee Cake
Category: desserts
By MrsRocha1

This is the best coffee cake I've ever had. The pumpkin spice gives it the perfect flavor, especially in the fall and winter seasons. Goes perfect with your morning cup of coffee. Top with icing or powdered sugar.

Ingredients:
cooking spray
1 tablespoon cinnamon sugar, or as needed
1 ½ cups white sugar
¾ cup butter, at room temperature
3  eggs
1 ½ teaspoons pumpkin pie spice
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
½ cup brown sugar
2 tablespoons ground cinnamon

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Spray a 10-inch fluted tube pan (such as Bundt®) with cooking spray. Coat with cinnamon sugar. Beat sugar and butter together in a large bowl using an electric mixer until fluffy. Add eggs, blending 1 at a time. Add pumpkin pie spice and vanilla extract and combine. Mix flour, baking powder, and baking soda together in a separate bowl. Alternate adding flour mixture and sour cream to egg mixture a little at a time, starting and ending with flour mixture. Mix brown sugar and cinnamon together for topping in a small bowl. Pour 1/3 of the cake mixture into the prepared pan. Top with 1/2 of the brown sugar mixture. Repeat once more. Bake in the preheated oven for 8 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Remove from the oven and let cool for 10 minutes before transferring to a plate.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 1 10-inch tube cake

Calories: 394
Fat: 16.9 g
Saturated fat: 10.2 g
Carbohydrates: 57.1 g
Sugars: 34.2 g
Dietary fiber: 1.3 g
Protein: 4.9 g
Cholesterol: 79.9 mg
Sodium: 256.2 mg
Tzatziki - Cucumber and Yoghurt Dip


Ingredients:
cucumber, garlic clove, salt, fresh ground black pepper

Directions:
Grate the cucumber on to a plate.
Squeeze out as much liquid as you can from the grated cucumber in small batches using your hands.
Mix everything together and voila!
Italian Chicken Marinade
Category: world-cuisine
By Steve Harrity

This is a simple but delicious way of marinating your chicken.

Ingredients:
1 (16 ounce) bottle Italian-style salad dressing
1 teaspoon garlic powder
1 teaspoon salt
4  skinless, boneless chicken breast halves

Directions:
In a shallow baking dish, mix the salad dressing, garlic powder, and salt. Place the chicken in the bowl, and turn to coat. Marinate in the refrigerator at least 4 hours. (For best results, marinate overnight.) Preheat the grill for high heat. Lightly oil grate. Discard marinade, and grill chicken 8 minutes on each side, or until juices run clear.

Prep time: 15 mins
Cook time: 15 mins
Total time: 4 hrs 30 mins
Yields: 4 servings

Calories: 454.6
Fat: 34.2 g
Saturated fat: 5.7 g
Carbohydrates: 12 g
Sugars: 9.4 g
Dietary fiber: 0.1 g
Protein: 25.1 g
Cholesterol: 67.2 mg
Sodium: 2469.2 mg
Curry Couscous and Broccoli Feta Salad With Garbanzo Beans


Ingredients:
curry powder, water, salt, broccoli, cauliflower, carrot, couscous, chickpeas, olive oil, white wine vinegar, fresh ginger, feta cheese, green onions

Directions:
In a large saucepan stir the curry powder over medium heat until fragrant and toasted (about 1 minute].
Add in 2-1/4 cups water with 1 teaspoon salt.
Add in veggie florets and carrots to the saucepan with the water and curry; bring to full a boil, cover and cook 1 minute.
Remove from heat and mix in couscous; cover and let stand until the couscous softens (about 5-6 minutes].
Transfer the couscous and veggies to a large bowl.
Mix in garbanzo beans, oil, wine vinegar,  minced fresh ginger; toss to combine.
Cool to room temperature or chill (make certain that the couscous is completely cooled or the feta will melt].
Add in feta cheese, green onions and toasted almonds (if using]; toss to combine.
Add in salt and pepper to taste.
Chill for a minimum of 2 hours before serving.
Delicious!
Cinderella Crisps


Ingredients:
sweetened condensed milk, flaked coconut

Directions:
Preheat oven to 375 degrees., Trim crusts from bread., Cut each piece of bread into 4 strips., With 2 forks, roll bread strips in milk, coating all sides., Roll bread in coconut and place on a well greased cookie sheet., Bake for 8- 10 minutes., Remove at once from cookie sheet.
Grilled Nectarines With Prosciutto


Ingredients:
nectarines, prosciutto, butter, lime, of fresh mint

Directions:
Preheat grill to medium-high heat.
Liberally brush grill with olive oil to prevent sticking.
Wrap each nectarine wedge with one half slice of prosciutto and secure with a bamboo skewer.
Brush with melted butter and place on the grill for 2-3 minutes or until prosciutto starts to brown.
Meanwhile, place lime wedges on grill for 2-3 minutes.
Remove limes and nectarines when brown.
To serve, squeeze fresh lime juice over nectarines and sprinkle with chopped mint.
Creamy White Chili


Ingredients:
boneless skinless chicken breast, onion, garlic powder, canola oil, great northern beans, chicken broth, green chilies, salt, ground cumin, dried oregano, pepper, cayenne pepper, sour cream, heavy whipping cream

Directions:
In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink.
Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
Remove from the heat; stir in sour cream and cream. Yield: 7 servings.
Makeover Peach Bowl Pizza


Ingredients:
all-purpose flour, sugar, salt, butter, reduced-fat cream cheese, confectioners' sugar

Directions:
In a large bowl, combine flour, sugar, and salt.  Cut in butter until crumbly.  Press onto an ungreased 12 inch pizza pan.  Bake at 350 degrees for 15-18 minutes or until lightly browned.  Cook on a wire rack.
In a small bowl, beat the cream cheese, confectioners' sugar, and extract until smooth.  Fold in whipped topping.
Spread over crust.  Arrange the peaches on top.  Refrigerate leftovers.
Tofu Simmered in Hoisin Sauce by Deborah Madison


Ingredients:
soft tofu, firm tofu, hoisin sauce, thin soy sauce, light soy sauce, rice wine, sherry wine, garlic clove, fresh ground black pepper, black sesame seeds, scallion

Directions:
If using soft tofu, it is easier to crumble it and heat it up as part of the sauce in step 5.
If using hard tofu, drain it, wrap it in a towel and press while assembling the ingredients for the sauce.  Slice it crosswise to a scant 1/2 inch thick, then into triangles.  Blot with paper toweling.
Heat a nonstick skillet, brush with 2 teaspoons of peanut oil, then add the cut up hard tofu.  Fry over medium-high heat until golden, then turn, adding another 2 teaspoons of peanut oil, and browning the other side.
Combine the hoisin sauce, soy sauce, rice wine (or sherry], garlic, pepper and remaining 1 teaspoon of peanut oil.
Stir in the water or stock, then pour the mixture over the tofu and shuffle the pan back and forth to distribute it evenly.
Cook over medium heat until bubbling and slightly reduced, about 2 minutes.
Garnish with sesame seeds and sliced scallions.
Pumpkin Pie Pancakes


Ingredients:
all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves, salt, pumpkin puree, 2% low-fat milk, brown sugar, vanilla extract

Directions:
In large mixing bowl, whisk together flours, baking powder, baking soda, spices, and salt until thoroughly combined.
In second bowl, whisk together pumpkin, milk, sugar, vanilla and oil until thoroughly combined.
Pour wet ingredients into dry, and mix just until integrated. (leaving a few lumps is a good idea].
Pour batter by 1/4 cup onto a griddle at low-medium heat, and let cook three minutes or until edges are set.
Flip, and allow to cook for two more minutes.
Easy Lemonade
Category: drinks
By FISHLOVE

You can use a combination of lemon and lime, or lemon and orange, or lemon, lime AND orange!  3/4 cup is about 3 large lemons, but measure it because you don't want it too tart!

Ingredients:
¾ cup fresh lemon juice
2 quarts water
½ cup white sugar

Directions:
In a large pan, combine water and sugar.  Heat until the sugar just melts. Remove from heat and pour in lemon juice. Mix well and chill in refrigerator before serving. Garnish with lemon, lime or orange slices.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 8 servings

Calories: 54.1
Carbohydrates: 14.5 g
Sugars: 13 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 7.3 mg
Chicken Florentine Casserole
Category: meat-and-poultry
By BRYAN0320

Chicken Florentine casserole, which can also be adapted with either fish or shrimp, lies on a bed of spinach leaves and mushrooms, has a creamy white sauce mixed with garlic, Parmesan cheese, and Italian seasonings, and is topped with baked mozzarella.

Ingredients:
4  skinless, boneless chicken breast halves
¼ cup butter
3 teaspoons minced garlic
1 tablespoon lemon juice
1 (10.75 ounce) can  condensed cream of mushroom soup
1 tablespoon Italian seasoning
½ cup half-and-half
½ cup grated Parmesan cheese
2 (13.5 ounce) cans spinach, drained
4 ounces fresh mushrooms, sliced
⅔ cup bacon bits
2 cups shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside. Increase the oven temperature to 400 degrees F (200 degrees C). Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese. Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese. Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 4 servings

Calories: 646.7
Fat: 38 g
Saturated fat: 19.9 g
Carbohydrates: 17.6 g
Sugars: 3.3 g
Dietary fiber: 5.4 g
Protein: 61.6 g
Cholesterol: 168.4 mg
Sodium: 1805.7 mg
Yin & Yang


Ingredients:
"Cool Whip"

Directions:
Place salty side of ritz cracker down., Cover the other side with cool whip., Try to put it all in your mouth at one time.
Zingy South-Western Potato Salad


Ingredients:
celery ribs, red onion, red radish, red bell pepper, cilantro, parsley, new potatoes, avocado, apple cider vinegar, sugar, mayonnaise, plain yogurt, milk, buttermilk, chipotle chile in adobo, adobo sauce, garlic clove

Directions:
To make dressing: Whisk sugar into vinegar until it dissolves. In a mini-processor, zap all the dressing ingredients (including the sweetened vinegar] until a creamy dressing is formed. (make sure garlic has been pulverized].
Put all the potato salad ingredients into a bowl. Pour dressing over and combine to coat evenly. Season to taste with salt and pepper. Refrigerate 2-3 hours before serving to allow flavours to blend.
Shepherd's Pie Quebec-style (Pate chinois)


Ingredients:
lean ground beef, mashed potatoes

Directions:
Brown ground beef., Place in casserole dish., Pour creamed corn on top., Top with mashed potatoes., Bake at 350 F for about 30 minutes.
Spaghetti With Garlic, Olive Oil and Chile Pepper Simple!


Ingredients:
spaghetti, salt, olive oil, garlic cloves, red chili pepper, parsley, parmigiano-reggiano cheese

Directions:
Cook pasta in boiling, well-salted water, following package directions to avoid overcooking.
While pasta is cooking, heat olive oil over medium-low heat in a large skillet and add garlic, cooking gently until garlic is soft.
Remove from heat and stir in crushed chile pepper.
The moment the pasta is ready, drain, reserving about 1 cup of the cooking water, and add pasta to skillet.
Toss with oil and garlic until well mixed, adding some of the cooking water if pasta seems too dry.
Add parsley and toss again. Correct seasoning and serve immediately.
The Very Best White Bread (Abm)


Ingredients:
warm water, sugar, bread machine yeast, canola oil, bread flour, salt

Directions:
Put the water, sugar, and the yeast in the pan and stir gently. Leave it sit about 10 minutes, until the yeast dissolves.
Add the oil, flour and salt.
Use the White Bread setting for a 1 1/2 pound loaf.
Apple Bread Pudding With Calvados Sauce


Ingredients:
unsalted butter, apples, sugar, calvados, baguette, half-and-half, vanilla bean, eggs, nutmeg, cider, cornstarch

Directions:
Butter a 6 to 8 cup souffle dish or other baking dish.
Preheat oven to 325°F.
Melt 2 tablespoons butter in a large skillet over medium-high heat.
Add the apples and sauté about 5 minutes, until the apples start to brown.
Add 3 tablespoons sugar and sauté a minute or two until the sugar caramelizes.
Remove from heat, transfer to a bowl and add one half of the Calvados.
Melt the remaining 4 tablespoons of butter in the pan over low heat and add the bread, tossing for a few minutes until the bread is coated with the butter.
Spoon half the apples into the souffle dish and top with half the bread.
Repeat with the other half of the apples and the other half of the bread.
Put some water on to heat while you fix the cream.
Place the half-and-half in a saucepan with the vanilla bean and scald and stir in 1/2 cup of sugar, stirring until sugar is dissolved.
Remove from heat and whisk a little of the cream mixture into the beaten eggs then slowly whisk the eggs into the cream mixture.
Strain the liquid into the souffle dish and then dust the top of the pudding with the grated nutmeg.
Place the souffle dish on top of a kitchen towel in a roasting pan in the oven.
Pour the simmering water into the roasting pan to come halfway up the sides of the souffle dish.
Bake 40 minutes, until just set.
Meanwhile, boil the cider until it is reduced by half.
Sift the remaining sugar with the cornstarch and whisk this mixture into the cider.
Simmer until thickened, then remove from heat and add remaining Calvados.
Serve the sauce warm on the pudding.
Mango Coconut Bliss Smoothie


Ingredients:
mangoes, orange, bananas, sea salt

Directions:
"Throw everything in the blender and puree until smooth and creamy. YUM!"
Low Fat Morning Glory Muffins


Ingredients:
roasted sunflower seeds, whole wheat flour, unbleached flour, baking powder, baking soda, salt, cinnamon, egg, carrot, unsweetened applesauce, brown sugar, vanilla, raisins

Directions:
Combine dry ingredients (flour through cinnamon] in large bowl.
Whisk together egg and oil till smooth in medium bowl.
Add all remaining ingredients (except raisins] and whisk till blended.
Stir in raisins.
Add wet ingredients to flour mixture, and whisk just until combined.
Divide batter among 12 sprayed or lined muffin cups, filling cups nearly full.
Bake at 375°F until muffins have risen slightly and are golden brown, 25-30 minutes.
Serve warm, refrigerate, or freeze.
Air Fryer Tajin® Apple Chips
Category: appetizers-and-snacks
By Yoly

A healthy snack of Tajin®-flavored apple chips that is tasty, low in calories, and easy to prepare. Serve in place of regular chips. Kids love these.

Ingredients:
1  apple, cored
½ tablespoon chile-lime seasoning (such as Tajin®), or more to taste

Directions:
Preheat the air fryer to 180 degrees F (82 degrees C). Thinly slice apple with a mandolin. Place as many apple slices in the air fryer basket as you can, making sure they do not touch. Cook in the air fryer for 12 minutes, working in batches if necessary. Pull the basket out, turn apple slices over, and cook until lightly browned on the other side, 8 to 12 minutes more. Immediately sprinkle with chile-lime seasoning.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 2 servings

Calories: 35.9
Fat: 0.1 g
Carbohydrates: 9.5 g
Sugars: 7.2 g
Dietary fiber: 1.7 g
Protein: 0.2 g
Sodium: 299.9 mg
"vegan Mac Un-Cheese"


Ingredients:
pasta, vanilla-flavored soymilk, soy margarine, vegan mayonnaise, nutritional yeast, turmeric, ground sage, salt, ground pepper, garlic powder

Directions:
Cook pasta and drain., In a large bowl, combine pasta and all other ingredients., Mix thoroughly and enjoy., For variety, mix in one cup of steamed vegetables, such as broccoli or peas., Vegan Mayo is optional, but recommended for creamier meal.
Simple Tangy Beef Stroganoff


Ingredients:
flour, butter, onion, water, red wine vinegar, beef bouillon granules, sour cream

Directions:
In a plastic bag, combine flour mixture and meat, shake well until all meat is coated.
Heat large skillet to medium/low heat and melt the butter, add the meat.  Brown the meat 3-4 minutes and then turn meat and add the onions.  Continue browning until all meat sides are brown and onion is tender and starting to carmelize.
Add the water and bring to a boil.  This will produce a nice brown thin gravey while cooking.  Cook for about 30-45 minutes, stirring often and adding water as needed.
Now add the cream of mushroom soup and the red wine vinegar and mix thoroughly.
Add sour cream, but do not boil, and completely blend all together.
Serve over egg noodles.
Nathans Cake


Ingredients:
sugar, brown sugar, butter, eggs, vanilla, whole wheat flour, salt, baking powder, milk

Directions:
Cream sugar, brown sugar, and butter., Add eggs., Add vanilla., Add whole wheat flour, salt, and baking powder., Add milk., Blend for 2 minutes on high., Put in a greased cake pan., Bake for 30 to 35 minutes at 350 degrees Fahrenheit.
Light White Bread


Ingredients:
skim milk, light butter, fast rising yeast, sugar, unbleached all-purpose flour, salt, sesame seeds

Directions:
Microwave 1/4 cup of milk in a small container for 30 seconds or allow to reach room temperature. Mix in sugar and yeast. Let stand until yeast starts to foam, about 5 minutes.
Microwave 3/4 cup of milk together with butter for 1 minute or until butter is melted.
Combine yeast mixture with butter/milk mixture in mixing bowl. If you have a blender, use a dough hook to blend in flour gradually with blender on the lowest setting. Before adding the last 1/2 cup of flour switch to medium setting, and add in the salt and one of the egg whites. Use a spatula to scrape excess flour from the edges. Continue mixing until the dough pulls away from the edges and starts to ride up the dough hooks.
Remove dough from bowl and knead on a separate work surface, folding it in on itself several times, until remaining bits of flour are integrated. DON'T ADD FLOUR TO THE WORK SURFACE, since this will change the density of the dough. Shape the dough into a ball.
Spray the inside of the mixing bowl with cooking spray, return the dough to the bowl, and roll it around to coat with cooking spray. Cover bowl with plastic wrap and place on warm surface (like the stove without anything on the burners]. Allow to rise until dough doubles in size, at least 1 hour.
Preheat oven to 350 degrees F.
Remove dough from bowl, and gently place on work surface. Don't punch down the dough or knead it at this point, as this will result in overly dense bread.
Coat the inside of a bread pan with cooking spray and place dough in the pan. Spread the dough out evenly, ensuring that dough touches all sides of the pan. Cover pan with plastic wrap, place on warm surface, and allow to rise for at least 20 minutes, or until bread has nearly risen to the top of the pan.
Brush the top of the dough with the remaining egg white. Sprinkle sesame seeds evenly over the top of the dough.
Bake bread for 30 to 40 minutes on the lowest rack in the oven, or until the surface is a golden brown color.
Remove bread immediately from the pan and place on a rack to stop the heat of the pan from continuing to cook the bread.
Chicken Popeyes (Bott Boi)


Ingredients:
flour, salt, eggs, cold water, olive oil, carrots, celery, boneless skinless chicken breasts, poultry seasoning, water, potatoes, onion, flour, water

Directions:
Make the dough first. Mix 2 cups flour with the eggs, salt, and water, then work in enough of the remaining 1/2 cup of flour to make a stiff dough.
Roll out on lightly floured surface as thin as you can get (usually 1/4 inch].
Cut into 1 inch squares, and set aside until needed.
Heat the oil in a deep saute pan and cook chicken breasts until browned on both sides and almost done in the center. Remove from pan and set aside.
While the chicken is cooking dice your carrots and celery, slice the potatoes into 1/4 inch slices, and slice the onion very thin.
After removing the chicken from the pan, add the carrot and celery and saute over med-high heat for 8-10 minutes.
Slice the chicken and add it back to the pan.
Add the poultry seasoning and the 9 cups of water and bring to a boil.
Add the dough pieces one at a time layering with the potatoes and onions, gently pushing down after everything is in so that it is covered with broth.
Bring to a simmer and cover and reduce heat. Simmer about 15 mins stirring gently every 5 mins or so.
Mix the 3 tbsp flour with the 3/4 cup water mashing all the lumps, then stir into the pot. This with slightly thicken the broth to make it more like a stew.
Enjoy!
Shepherd's Pie


Ingredients:
potato, butter, milk, butter, onion, flour, dried herbs, carrot, ground lamb, peas

Directions:
Cook the potatoes in boiling water until tender., Drain and mash with the 2 tablespoons butter, milk, salt and pepper., Beat the egg yolk through., Set the mash aside., Heat the 1 tablespoon of butter in a pan and add the onion, cook until softened., Add the flour and cook, stiring for 2 minutes., Add the beef stock and whisk until smooth., Season with salt and pepper and add the mixed dried herbs., Add the carrot, lamb and peas, then transfer all into a 2 litre casserole dish., Cover with the mash, roughing it up with a fork, to help brown the top., Bake in a moderate oven for about 45 minutes or until well heated through.
Streusel Apple and Raisin Muffins


Ingredients:
brown sugar, applesauce, canola oil, egg, vanilla, flour, baking soda, baking powder, cinnamon, raisins, apple, brown sugar, flour, cinnamon, butter

Directions:
Preheat oven to 375 degrees, spray 12 muffin cups with nonstick spray or use paper muffin cups.
In a large bowl, combine sugar, applesauce, oil, egg and vanilla until well mixed.
Combine flour, baking soda, baking powder and cinnamon; stir into bowl just until incorporated.
Stir in apples & raisins.
Pour into muffin cups, filling two-thirds full.
Topping: In a small bowl, combine sugar, flour, and cinnamon; cut in butter until crumbly.
Sprinkle evenly over muffins.
Bake for 20 minutes or until tops are firm to the touch.
Pesto Sandwich Loaf


Ingredients:
pesto sauce, yellow bell pepper, tomatoes, mozzarella cheese

Directions:
Preheat oven to 350 degrees.
Cut off top 1/3 of the bread loaf. hollow bread loaf leaving about 1/4 inch of the bread wall.
Layer 1/2 of each ingredient;  then repeat.
Replace top of loaf.
Wrap tightly in foil.
Bake 40 minutes.
Let stand 5 minutes.
Peachy Pork Chops


Ingredients:
cornstarch, soy sauce, vinegar, brown mustard

Directions:
Mix 1 tbs. cornstarch & 1 tbs. soy sauce.  Dip chops into mixture and brown on both sides.  About 4 minute each side or until cooked through (cook time will depend on the thickness of your chops].  Remove and keep warm.
Drain peaches, reserving liquid.
Mix peach syrup with 1 tbs. cornstarch, 1 tbs. soy sauce, vinegar and mustard.
Add sauce to skillet and cook until thickened.
Add diced peaches and serve warm over pork chops.