xiaoxl/recipe_data huggingface dataset:
Brown Sugar-Pecan Coffee Cake


Ingredients:
all-purpose flour, light brown sugar, butter, sour cream, egg, baking soda, granulated sugar, ground cinnamon, pecans

Directions:
Stir together flour and brown sugar in a large bowl.
Cut 3/4 cup butter into flour mixture with a pastry blender or 2 forks until crumbly. Press 2 3/4 cups crumb mixture evenly on the bottom of a lightly greased 13- x 9-inch pan.
Stir together sour cream, egg, and baking soda; add to remaining crumb mixture, stirring just until dry ingredients are moistened.
Stir together granulated sugar and cinnamon.
Pour sour cream mixture over crumb crust in pan; sprinkle evenly with cinnamon mixture and pecans.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted into center comes out clean.
Easy Ham and Noodles


Ingredients:
cooked ham, cheddar cheese, milk

Directions:
Preheat oven to 375°., Place the noodles, ham, cheese, soup and milk in a 9x9-inch casserole dish., Mix well., Bake at 375° for 20-30 minutes.
Kahlua Hummer


Ingredients:
Kahlua, light rum, banana, vanilla ice cream

Directions:
Add all ingredients into the container of an electric blender.
Start mixing on low speed and gradually increase speed until the mixture is blended and smooth.
Pour mixture into a wine goblet and enjoy.
Buzzard's Bay Bourbon Scallops
Category: seafood
By Doug Matthews

This dish was conceptualized for the Victory Dinner Celebration at the 2014 Buzzard's Bay Cup Challenge. It played off local and imported ingredients for the event. I like to serve these over a field of wilted greens like Swiss or rainbow chard.

Ingredients:
½ cup butter, divided
4 fluid ounces bourbon whiskey, divided
1 tablespoon olive oil
2 pounds sea scallops, rinsed and patted dry
1 tablespoon brown sugar
½ teaspoon cayenne pepper
salt and ground black pepper to taste

Directions:
Melt 1/4 cup butter, 2 ounces bourbon, and olive oil together in a large skillet over medium-high heat. Cook sea scallops in hot butter-bourbon mixture until browned and just about cooked through, 2 to 3 minutes per side. Transfer scallops to a plate and drain any excess liquid from the skillet. Whisk remaining butter, remaining bourbon, brown sugar, cayenne pepper, salt, and black pepper together in the same skillet over medium-high heat until sauce reduces and alcohol evaporates, 1 to 3 minutes. Drizzle sauce over scallops.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 8 servings

Calories: 362.9
Fat: 23.4 g
Saturated fat: 9.6 g
Carbohydrates: 13.4 g
Sugars: 2.4 g
Dietary fiber: 0.4 g
Protein: 15.8 g
Cholesterol: 103.4 mg
Sodium: 272 mg
German Chocolate Bars
Category: desserts
By R. Staffel

These are just like German chocolate cake, but you can eat them with your hands!

Ingredients:
1 (14 ounce) package individually wrapped caramels, unwrapped
⅓ cup sweetened condensed milk
1 (18.25 ounce) package German chocolate cake mix
¾ cup butter, melted
½ cup sweetened condensed milk
1 cup semisweet chocolate chips
1 cup chopped walnuts

Directions:
Preheat oven to 350 degrees F.  Grease and flour 13 x 9 inch pan. Melt caramels with 1/3 cup condensed milk. In a separate bowl, combine cake mix with melted butter and 1/2 cup of condensed milk.  Stir well. Spread 1/2  of the cake mix mixture in pan and bake for 6 to 8 minutes. Remove from oven and cover with caramel, chips and nuts.  Put remaining cake mix on top.  Bake for another 10 minutes.

Yields: 20 bars

Calories: 356.3
Fat: 17.4 g
Saturated fat: 8 g
Carbohydrates: 48.9 g
Sugars: 37 g
Dietary fiber: 0.9 g
Protein: 4.4 g
Cholesterol: 24 mg
Sodium: 304.4 mg
Marty' Meatloaf


Ingredients:
mild Italian sausage, Heinz ketchup, tomato paste, Worcestershire sauce, fine sea salt, ground black pepper, carrot, celery, fresh rosemary, fresh sage, fresh thyme, fresh basil, fresh marjoram, fresh chives

Directions:
Pre-heat oven to 350°F.
Spray a 9 X 5-inch loaf pan with Pam or food spray and set aside.
Slice sausage about  2-inches thick; 2-slices and reserve for the topping.
Remove casings from the Italian sausage and place into the bowl.
In a large bowl combine all ingredients. Knead mixture with you hands until combined.
Fill prepared loaf pan with meat loaf. Place Thick Maple Bacon on top of meatloaf. Insert the Italian Sausage into the top of the meatloaf. Place loaf pan on a sheet pan.
Bake meat loaf for 1 1/2 hours or until thermometer reads 160°F.
Let meat loaf stand for 10-minutes and pour off excess grease.
Garlic Shrimp and Asparagus Risotto
Category: main-dish
By Joshua F

Takes a second to prep but so worth it in the end.

Ingredients:
1 (32 ounce) container chicken broth
2 tablespoons olive oil
⅓  onion, chopped
½ clove garlic, minced
3 cups Arborio rice
1 pound raw shrimp, peeled and deveined
1 pound fresh asparagus, cut into thirds
½ cup grated Parmesan cheese
3 tablespoons butter
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon chopped fresh parsley

Directions:
Pour chicken broth into a pot; bring to a simmer over medium-low heat. Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in the hot oil until slightly softened, about 2 minutes. Add Arborio rice; cook, stirring frequently, until coated with oil, about 4 minutes. Stir 1/2 cup of the hot chicken broth into the saucepan; cook and stir until the rice has absorbed the broth, about 2 minutes. Repeat this process 4 more times, stirring constantly, until rice is creamy and tender yet firm to the bite, about 15 minutes. Stir shrimp and asparagus into the remaining hot broth. Cook until shrimp turns pink, 2 to 3 minutes. Remove broth from heat. Stir shrimp and asparagus into the rice; cook for 1 minute. Stir Parmesan cheese and butter into the rice; cook until melted, about 1 minute. Remove rice from heat. Season with salt and pepper. Sprinkle parsley over each serving.

Prep time: 20 mins
Cook time: 32 mins
Total time: 52 mins
Yields: 4 servings

Calories: 858.2
Fat: 20 g
Saturated fat: 8.5 g
Carbohydrates: 130.3 g
Sugars: 3.7 g
Dietary fiber: 4.6 g
Protein: 36.6 g
Cholesterol: 209.9 mg
Sodium: 3233 mg
Black Bean Huevos Rancheros
Category: breakfast-and-brunch
By ZZ

Layered with black beans plus fresh salsa and shredded Monterey Jack cheese, this is a delicious version of the classic Spanish or Mexican 'rancher's eggs' dish.

Ingredients:
1 ½ cups fresh tomatoes, seeded and finely chopped
¼ cup sliced green onions
¼ cup chopped fresh cilantro
2 tablespoons fresh lime juice
1  fresh jalapeno pepper, seeded and finely chopped
1 clove garlic, minced
salt, to taste
2 teaspoons canola oil
2 cloves garlic, minced
1 (19 ounce) can black beans, drained and rinsed
½ cup chicken broth
1 teaspoon chopped chipotle chiles in adobo sauce
8 (7 inch) corn tortillas
½ cup shredded Monterey Jack cheese
4  eggs

Directions:
To make the salsa, stir the tomatoes, green onions, cilantro, lime juice, jalapeno pepper, 1 clove minced garlic, and salt to taste, together in a bowl until well blended. Cover, and refrigerate until needed. Preheat oven to 375  degrees F (190 degrees C). Lightly grease a baking sheet. Place 1 teaspoon canola oil in a skillet, and heat over medium heat. Stir in the garlic, and cook 1 minute until light brown. Mix in the black beans, chicken broth, and chiles; simmer until beans are heated through, about 5 minutes. Turn off heat, and keep warm. Place four tortillas on the prepared baking sheet. Sprinkle the cheese evenly over the tortillas. Top with the remaining four tortillas. Cover the baking sheet with aluminum foil. Bake tortillas in preheated oven until cheese melts, about 5 minutes. Place the remaining 1 teaspoon canola oil in a skillet, and heat over medium heat. Crack eggs into skillet, and cook to desired firmness. To assemble huevos rancheros, place filled tortillas on four serving plates. Top each tortilla with black bean mixture, a layer of salsa, and an egg. Serve immediately.

Prep time: 35 mins
Cook time: 15 mins
Total time: 50 mins
Yields: 4 servings

Calories: 439.9
Fat: 16.5 g
Saturated fat: 5.4 g
Carbohydrates: 52.9 g
Sugars: 3.3 g
Dietary fiber: 14.1 g
Protein: 22.7 g
Cholesterol: 213.7 mg
Sodium: 893.3 mg
Almond   Cake With  Meringue and Whipped Cream Filling


Ingredients:
eggs, milk, sugar, sugar, pure vanilla extract, butter

Directions:
Grease and flour three 9" round cake pans.
Preheat oven to 350 degrees.
Cake:
Pour cake mix and ground almonds into a large bowl, add milk, oil and egg yolks. Beat on low speed until blended, then beat on medium speed for 2 minutes.
Divide batter between the three prepared pans. Set aside.
In a bowl, whisk egg whites until foamy, continue whisking gradually adding 1 cup of sugar until stiff peaks form.
Gently fold in sliced almonds.
Spread mixture evenly over the cake batter in pans.
Bake as directed on package, approximately 25 - 30 minutes or until toothpick inserted in centre comes out clean.
Cool 20 minutes, remove from pans.
Cool completely before you put the filling between the layers.
Filling and decoration:
Whip cream, sugar and vanilla until soft peaks form. Place one cake layer on serving plate; spread one half of the cream on cake layer. Put second layer on top, repeat the process and place third layer on top.
Melt chocolate over low heat and stir in butter.
Drizzle cake with chocolate mixture.
Chill before serving.
Enjoy!
Strawberry Vinegar


Ingredients:
fresh strawberries, sugar

Directions:
Place strawberries and sugar into a blender or small food processor. Pulse on high until strawberries and sugar are pulverized (add a bit of the vinegar if necessary]. Add the vinegar and blend until completely mixed.
Allow the strawberry-vinegar mixture to sit in the blender for one hour (this will allow the strawberry flavor to infuse the vinegar].
After the hour is up, pour the mixture through a fine sieve lined with a piece of cheesecloth. Allow to drain completely, using a spoon to push the vinegar through the cheesecloth if necessary.
This vinegar may be kept in the refrigerator for up to one week.
Chef Joey's Chicken & Chili Empanadas


Ingredients:
boneless skinless chicken breasts, vegan monterey jack cheese, onion, black pepper, chicken broth, arrowroot, cream cheese, anaheim chili, garlic cloves, soymilk

Directions:
Preheat oven to 375'F.
If you are making the pizza dough yourself this is probably a good time to do it.  You can prepare the rest of the ingredients while the dough is rising.
FOR THE FILLING:
In your food processor, chop up the garlic, red pepper, onion, Anaheim and jalapeño chilies.  Do not over process, aim for medium size pieces.  Set aside in a small bowl.
Chop up the chicken breasts and combine them with the soyrizo in the bowl of your food processor.
Pulse until you have a nice ground mixture.  Saute in a skillet until the pink is gone from the chicken.  When done turn off the heat and set aside.
In a large saucepan, combine the chicken soup broth and arrowroot flour.  Whisk over med. high heat until it bubbles.  Add the soy cream cheese and shredded Jack cheese and black pepper. Let this get good and thick.
Pour over the chicken/soyrizo mixture and mix well, then add the veggie/chili mixture and combine until all is incorporated.
FOR THE EMPANADAS:
Make 12 balls from the pizza dough and roll each one to approximately 4 inches around.  Put some filling on each one and fold the edges together securely.  You don't want them to leak.  Brush with the soy creamer.
Put on a parchment lined cookie sheet and bake for about 22-25 minutes.  The outside should be golden brown.
Serve warm or hot with a little salsa or vegan sour cream on the side.
Bon Apetit!
Pampered Chef Confetti Pasta Salad


Ingredients:
broccoli, cauliflower, carrot, green onions, garlic clove, fresh parmesan cheese

Directions:
Combine all ingredients except Parmesan cheese; toss gently.
Sprinkle with Parmesan cheese.
Tasty Cheese and Sesame Nibbles


Ingredients:
puff pastry sheets, parmesan cheese, sesame seeds, egg

Directions:
Pre heat the oven to 210c. beat the egg and glaze the pastry, sprinkle the cheese evenly over the pastry, then the Italian herbs, followed by a good sprinkling of the roasted sesame seeds.
Cut into finger lengths and place on a cookie tray and bake in the oven 7-10 minutes until puffed up and golden.
Note:  You can roast the sesame seeds yourself by using a medium saucepan, and heating it and covering the base with the sesame seeds, constantly shake and stir as they wil brown very quickly, tip onto a kitchen towel and spread out to cool.
Apricot Upside-Down Cake


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

Directions:
Preheat oven to 350 Degrees.
Melt 1/2 cup butter in saucepan.
Pour butter into lightly greased 9 X 13 inch baking pan.
Add brown sugar to the melted butter and spread evenly in bottom of the pan.
Place apricot halves in bottom of pan.
Cake:
Combine dry ingredients in mixing bowl.
Add softened butter, milk and vanilla.
Beat on medium speed for 2 minutes.
Add eggs and beat 2 more minutes.
Pour cake batter over apricots and spread evenly.
Bake for 30 minutes or until a toothpick inserted into center of cake comes out clean.
When cake is cool, run a knife around the edges of the pan to loosen cake from the sides.
Invert cake onto a plate and Enjoy!
Fudgy Orange Brownies


Ingredients:
sugar, eggs, orange, zest of, vanilla, flour, salt, baking powder, cocoa powder

Directions:
Preheat oven to 325.
Mix together oil and sugar.
Add eggs, vanilla, zest, and juice.
Mix well.
Sift together dry ingredients.
Add to wet mixture, stirring gently until just combined.
Pour into greased 8x8 baking pan.
Bake 20-23 minutes until done.
Allow to sit at room temperature at least 30 minutes before cutting.
NOTE:I made these again, and for some reason, they were not done until about 26 minutes-test them with a butterknife at 23 minutes, if it is still liquidy, bake for a little longer, when done, the knife won't come completely clean, but the brownies should NOT be liquidy.
Let me know how long it took you to bake them.
Easy and Good Crescent Onion Squares


Ingredients:
butter, margarine, onion, garlic powder, parmesan cheese, salt

Directions:
Set oven to 400 degrees.
Prepare an ungreased baking sheet.
Unroll the crescent dough, and place on the ungreased baking sheet.
Seal perforations and press into an 8 x 6-inch rectangle.
Spread/brush with butter or margarine, then sprinkle with minced onion, garlic powder, Parmesan cheese and salt (garlic salt may be used just omit the salt].
Bake for about 10 minutes or until golden brown.
Cut into squares.
Cauliflower Fried Rice
Category: trusted-brands-recipes-and-tips
By Green Giant

It looks like rice, it tastes like rice, but it's not! And no one will ever know, unless you tell them. This quick and easy Fried Rice recipe tastes like it just came from your favorite Chinese restaurant. Serve as a side or add cooked chicken, pork or shrimp for a fast and easy main dish.

Ingredients:
1 tablespoon vegetable oil
1 large clove garlic, crushed
½ teaspoon grated fresh ginger
1 (12 ounce) package Green Giant® Riced Cauliflower Medley
2 tablespoons soy sauce
1  egg, lightly beaten and scrambled

Directions:
Heat vegetable oil in a large nonstick skillet and cook garlic and ginger over medium heat 1 minute. Add Green Giant Riced® Cauliflower Medley and cook 5 minutes, stirring frequently, or until vegetables are until tender-crisp. Stir in soy sauce and cook 1 minute. Stir in cooked egg and continue cooking 1 minute or until heated through.

Prep time: 5 mins
Cook time: 8 mins
Total time: 13 mins
Yields: 4 servings

Calories: 86.9
Fat: 5.3 g
Saturated fat: 1.1 g
Carbohydrates: 6.4 g
Sugars: 0.4 g
Dietary fiber: 2.1 g
Protein: 4.3 g
Cholesterol: 42.2 mg
Sodium: 498.3 mg
Lemon, Ginger, and Cinnamon Flavored Water
Category: drinks
By djalbers

This is a healthy alternative to flavored bottled water for just pennies per serving.

Ingredients:
2  lemons
3 inch piece fresh ginger, or more to taste
2  cinnamon sticks
1 gallon water

Directions:
Wash lemons and ginger. Slice lemons; peel and thinly slice ginger. Place lemon slices, ginger slices, and cinnamon sticks in a large pitcher; fill container with water. Store in refrigerator.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 gallon

Calories: 4.6
Fat: 0.1 g
Carbohydrates: 2 g
Dietary fiber: 0.9 g
Protein: 0.2 g
Sodium: 7.7 mg
Sausage and Gravy


Ingredients:
milk, all-purpose flour

Directions:
In a large deep skillet (preferably cast iron] over medium heat break up and brown the sausage.
Turn the heat down very low.
Add flour and stir well to ensure that flour soaks up all of the grease.
Stir in milk a little at a time until creamy.
Salt and pepper to taste.
Grilled Veggie Bundles


Ingredients:
deli ham, zucchini, red onion, water, dry sherry, light soy sauce, sugar, garlic powder, ground ginger

Directions:
For the sauce combine the last 5 ingredients and set aside.
In medium saucepan bring 2 cups of water to a boil.
Add carrots and boil for 2 minutes.
Add onion and boil another minute.
Add zucchini and squash and boil for 30 seconds.
Remove from stove and drain and rinse with cold water.
On a work surface place 1/2 piece of ham and in the center add 2 zucchini strips, 2 squash strips 1 onion strip and 1 carrot strip.  Fold the lower end over the vegetables and then the other end.
Place bundle on metal skewers with the folded side first and repeat until you have all the ham used up.
Place them touching each other slightly on the skewers.
Preheat your grill to medium heat.
Coat the cooking grate with oil.
Brush each bundle with the sauce and place on grill.
Cook with lid open for 15-20 minutes until the ham turns slightly brown, basting with the sauce every 5 minutes and turning gently 4 times.
Remove from the grill and enjoy.
Sweet Sesame Balls


Ingredients:
brown sugar, glutinous-rice flour, honey

Directions:
In a medium saucepan, heat the oil until a deep-frying thermometer reads 350°.
In a saucepan, bring 1 cup water to a boil; stir in the brown sugar until dissolved. Place the rice flour in a medium bowl and, using a fork, stir in the sugar syrup until a sticky dough forms.
Place the sesame seeds in a bowl. Using your hands, roll about 2 tablespoons dough into a ball.
Roll the ball in the sesame seeds; repeat with the remaining dough.
When the oil is hot, working in batches, fry the sesame balls until golden brown, about 4 minutes per batch.
Transfer the sesame balls to a paper-towel-lined plate. Serve with the warm honey.
Berry Good Yogurt Parfait


Ingredients:
strawberry, blueberries, non-fat vanilla yogurt, low-fat granola, Splenda sugar substitute

Directions:
In a brandy snifter or hurricane glass, layer the ingredients in the following order: strawberries (half cup], yogurt (4 oz], granola, blueberries, strawberries (other half cup], and the remaining 4 oz. of yogurt.
Optionally, you can also sprinkle the fruit with artificial sweetner to sweeten it.
Camaron Frito - Belize Shrimp


Ingredients:
large shrimp, egg, milk, flour, oregano

Directions:
Cut each Shrimp along vein, lay out flat (Butterfly fashion].
Beat egg, add milk, flour and all the seasoning until smooth. Dip each Shrimp in batter, coat with shredded coconut.
Let stand for 30 minutes. Heat vegetable oil, deep fry shrimps in vegetable oil until brown.
Drain on absorbent paper to remove excess oil, Serve hot.
Sweet Potato Pastry Crust (Vegan / Gluten Free)


Ingredients:
sweet potato, xanthan gum, baking powder, salt

Directions:
Cook the sweet potato by steaming or boiling, then mash it until smooth (discard skin]. Put it in a bowl and refrigerate at least 2 hours before starting the pie.
Put the rice flour, xanthan gum and baking powder into a large mixing bowl and stir them all together.
Take the sweet potato out of the fridge and add the dry ingredients into the mash.
Sprinkle the counter with a few tablespoons of rice flour and knead the dough until it's no longer sticky.
Press the dough into a ball and then cover and refrigerate for another 30 minutes (I skip this step if I need to make the pie immediately].
Take the dough out of the fridge and roll it out on a floured surface, then press it into your greased pie pan. (I sometimes need a spatula to help pick it all up at once, it's more fragile than regular pastry dough and may need a little help being transferred from the counter to the pan].
Bake the shell right away or fill it first with the fruit or pie ingredients of your choice. Baking time depends on the kind of pie but it's usually around 40 minutes.
Stuffed Mini Red Potatoes, Lite Recipe


Ingredients:
garlic cloves, chives, milk, paprika, chives

Directions:
Bake potatoes at 400°F for 30-40 minutes till done.
Cool 5 minute  Cut potatoes around center, not lengthwise.  Remove insides from potatoes, being careful not to damage delicate red skin.
Mash potato insides, add garlic, chives, milk, and cheese.
Stand your little potatoes on end and fill with filling.  They will easily kinda scrunch down and stand upright once filled.
Top with a light dusting of paprika. Sprinkle with chives, then cheese.
Bake at 450°F for 15 to 20 min till warmed through and melted and golden on top.
Serve two little potato halves per serving.
Arare Cookie Crunch


Ingredients:
butter, powdered sugar, flour, vanilla extract

Directions:
In a large bowl, beat butter and sugar.
Add flour and vanilla; mix well.
Stir in arare.
Drop dough by teaspoonfuls onto ungreased baking sheets and flatten slightly.
Bake at 325 degrees F for 20 minutes or until golden brown.
Sweet and Sour Beef With Broccoli


Ingredients:
cornstarch, reduced sodium soy sauce, fresh ginger, garlic, fresh broccoli florets, fresh mushrooms, sliced water chestnuts, lean ground beef

Directions:
Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the pineapple juice, cornstarch, broth, soy sauce, ginger and garlic. Set aside.
Cook your rice.
Meanwhile, in a large skillet, cook the beef over medium heat until no longer pink. Drain and set aside. (original instructions called for cooking veggies first, then beef. I like to do it the other way around.].
Add oil to pan and stir fry the broccoli, mushrooms, red pepper and water chestnuts for 3-5 minutes or until crisp-tender. Remove and set aside.
Put the beef back in the skillet, add the cornstarch mixture and bring to a boil. Cook for 1-2 minutes or until thickened. Stir in the reserved vegetable mixture and pineapple; heat through. Serve over rice.
Zesty Pan Fried Chicken


Ingredients:
extra virgin olive oil, boneless chicken breasts, poultry seasoning, salt, pepper, eggs

Directions:
1. Put olive oil in pan on MED/HI.
2. Crack eggs in bowl and in a seperate bowl place sesonings and bread crumbs. Dip the chicken in the egg and then rub with coating.
3. Place coated chicken in pan and cook until crisp but not burnt on both sides.
3. Remove the chicken from the pan and place on a serving plater. Reccomended with a salad and mashed potatoes. Enjoy.
Southwestern Corn and Red Pepper Chowder


Ingredients:
baking potatoes, heavy cream, vegetable bouillon granules, chicken bouillon, onion, bacon, bacon drippings, red bell pepper, thyme, white pepper, poultry seasoning, ground coriander, milk, butter, flour, frozen whole kernel corn, salt

Directions:
In medium saucepan, bring potatoes, cream and bullion to a simmer over medium heat until tender.
In large stock pot, fry bacon until crisp.
Remove bacon, save drippings.
Saute onions in 2 Tablespoons bacon fat (or oil] over medium heat until soft.
Add peppers and cook until tender, about 3 minutes.
Stir in salt, thyme, white pepper, poultry seasoning and coriander.
Add milk and heat gently, do not boil.
Add potato mixture to stock pot, stir and bring to simmer.
Thicken with cooled butter-flour mixture.
Stir well.
Simmer lightly to obtain a gloss.
Add corn and heat thoroughly.
Sprinkle bacon bits on top before serving.