xiaoxl/recipe_data huggingface dataset:
Carrot Cake
Category: desserts
By Marc Boyer

Here's an old-fashioned carrot cake that's got more carrots than spice. Pecans can be substituted for walnuts.

Ingredients:
2 cups white sugar
¾ cup vegetable oil
3  eggs
1 teaspoon vanilla extract
¾ cup buttermilk
2 cups grated carrots
1 cup flaked coconut
1 (15 ounce) can crushed pineapple, drained
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 ½ teaspoons salt
1 cup chopped walnuts
½ cup butter
1 (8 ounce) package cream cheese
1 teaspoon vanilla extract
4 cups confectioners' sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside. In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk.  Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture.  Stir in chopped nuts. Spread batter into prepared pan. Bake for 55 minutes or until toothpick inserted into cake comes out clean.  Remove from oven, and set aside to cool. In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.

Prep time: 30 mins
Cook time: 55 mins
Total time: 2 hrs
Yields: 15 to 18 servings

Calories: 615.5
Fat: 30.2 g
Saturated fat: 10.8 g
Carbohydrates: 83.5 g
Sugars: 67 g
Dietary fiber: 2.3 g
Protein: 6.2 g
Cholesterol: 70.4 mg
Sodium: 540.4 mg
Almond Cheeseballs


Ingredients:
swiss cheese, all-purpose flour, cayenne pepper, black pepper, salt

Directions:
Combine almonds and crushed crackers on waxed paper; set aside.
In bowl, toss cheeses, flour, cayenne, pepper and salt.
In a separate bowl, beat egg whites until stiff peaks form; fold into cheese mixture.
Scooping out 1 tbsp (15 mL] at a time, form into balls.
Roll each ball in nut mixture to coat.
Cover and refrigerate for 1 hour or up to 24 hours.
In skillet, heat oil over medium-high heat for 5 minutes.
Cook balls in batches for 2 to 3 minutes or until golden, turning often.
Remove with slotted spoon; let drain on paper towels.
(Cheeseballs can be cooled, covered and refrigerated for up to 4 hours; heat in 400 F (220 C] oven for 8 to 10 minutes or until heated through].
Amazing Breakfast Bake


Ingredients:
unsalted butter, yellow onion, green bell pepper, red bell pepper, salt, fresh ground black pepper, garlic, fresh parsley leaves, Canadian bacon, ham, smoked sausage, eggs, heavy cream, gouda cheese, Fontina cheese, parmesan cheese, unsalted butter

Directions:
Preheat the oven to 350 degree F. Lightly grease a 3-quart (9 by 13-inch] baking dish with 1 tablespoon of the butter and set aside.
In a medium skillet, melt 2 teaspoons of the butter over medium-high heat. Add the onions, green and red bell peppers, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper and cook, stirring, until soft, 3 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the parsley, stir, and remove from the heat. Let cool.
In a medium skillet, melt the remaining 1 teaspoon butter over medium-high heat. Add the Canadian bacon and cook, stirring, for 3 minutes. Remove with a slotted spoon and drain on paper towels. Add the sausage to the skillet and cook, stirring, until lightly browned, 5 to 6 minutes. Drain on paper towels and let cool.
In a large bowl, beat the eggs. Add the milk, cream, 1 teaspoon of the Essence, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper and whisk to combine. Add the bread cubes and let sit for 5 minutes. Add the cooked Canadian bacon and sausage, the onion mixture, and the Gouda cheese and stir to incorporate the ingredients. Pour into the prepared dish, cover with aluminum foil, and bake until almost completely set, 50 to 55 minutes.
(Alternatively, the bread pudding can be assembled up to this point, covered, and refrigerated 8 hours or overnight, and then baked. Let sit at room temperature while preheating the oven, before baking. ].
In a small bowl, combine the bread crumbs, Parmesan, melted butter, and remaining 1/2 teaspoon Essence. Uncover the pudding and sprinkle the bread crumb mixture evenly over the top. Return to the oven, increase the heat to 375 degrees F and bake until the pudding is completely set in the center, puffed, and golden brown on top, about 20 minutes.
Let sit for 15 minutes before serving.
Wild Rocket (Arugula) and Parmesan Salad
Category: salad
By HDN

Quick, easy, healthy, looks like the salad dishes you'd find in an upscale restaurant. You can serve it as a salad before the meal or on the plate with the meal.

Ingredients:
2 (5 ounce) packages arugula
¼ cup roughly chopped cilantro
1 teaspoon fresh lemon juice
1 teaspoon olive oil
1 teaspoon balsamic vinegar
1 teaspoon red pepper flakes
1 pinch ground black pepper
¼ cup shaved Parmesan cheese

Directions:
Toss arugula and cilantro together in a large salad bowl. Drizzle arugula mixture with lemon juice, olive oil, and balsamic vinegar. Sprinkle with red pepper flakes and black pepper; toss salad again. If desired, add more lemon juice, olive oil, balsamic vinegar, red pepper flakes, and black pepper to taste. Sprinkle salad with Parmesan cheese shavings and toss again to serve.

Prep time: 20 mins
Total time: 20 mins
Yields: 4 servings

Calories: 53.6
Fat: 3.2 g
Saturated fat: 1.1 g
Carbohydrates: 3.7 g
Sugars: 1.8 g
Dietary fiber: 1.5 g
Protein: 3.9 g
Cholesterol: 3.6 mg
Sodium: 105.7 mg
Yummy Yeast Rolls


Ingredients:
active dry yeast, milk, butter, eggs, sugar, salt, all-purpose flour

Directions:
In a large mixing bowl, dissolve yeast in warm milk.
In a saucepan, heat soda and butter to 110°-115°.
Add the warm soda mixture, eggs, sugar, salt and 2 cups flour to yeast mixture; beat until smooth.
Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into four portions.
Divide each portion into nine pieces.
Shape each piece into a ball.
Place on greased (or parchment paper-covered]baking sheets.
Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 18-20 minutes or until golden brown.
Remove to wire racks to cool.
Bacon Buttermilk Dressing for Spinach Salad


Ingredients:
bacon, mayonnaise, buttermilk, green onion, garlic clove, pepper, salt, paprika

Directions:
Saute the bacon until crisp and drain on paper towels. Set aside., Mix together the remaining ingredients, then add the bacon., Refrigerate at least an hour or up to 8 hours, stirring before serving.
Cajun Maque Choux With Basil


Ingredients:
andouille sausage, olive oil, onion, green bell pepper, garlic clove, fresh tomatoes, frozen corn, salt, pepper, lemon, fresh basil leaves

Directions:
Skin the sausage, break it to pieces.
Heat a 10-12-inch sauté pan with a lid, and add the oil, and the sausage, cook very brown. Stir all the while and allow it not to be in too large of pieces.
Remove from the skillet to a plate, retaining the drippings. Add the onion. Cook till lightly gold, adding the bell pepper, when the pepper wilts, stir in the garlic, and when it is fragrant, stir in the prepared tomatoes.  Cook for about 2 minutes.
Stir in the corn, add salt and pepper. Stir the crumbled sausage back into the pan. Deglaze with the lemon juice.
When it comes to a simmer, cover and cook on medium or medium-low heat, gently, for about 10 minutes. Uncover, raise the heat slightly if there are juices to be evaporated, and simmer uncovered for 5 minutes longer.
Tear in the basil, into pieces, and cook for about two minutes, or not even that. Correct for salt and pepper, if needed.
Louisiana Style French Toast (or Pain Perdu)


Ingredients:
eggs, sugar, vanilla extract, powdered sugar

Directions:
Beat together the eggs,sugar,and vanilla extract.
Dip each slice of bread into the batter to coat both sides.
Drain off excess batter and cook on a hot griddle that has been first sprayed with nonstick butter flavor spray (or brushed with oil].
Brown well on both sides,but don't let burn.
Dust with powdered sugar and serve with warm maple syrup on the side.
Note: You may use any kind of bread you prefer-however,the softer the bread you use, the soggier it will be (I prefer to use day old challah bread or Italian bread slices].
The number of servings will also vary depending upon the size of your bread slices- I usually serve 2-3 slices per person.
Shrimp and Rice Croquettes


Ingredients:
rice, butter, eggs, egg

Directions:
Cook rice in rapidly boiling salted water until tender, about 20 minutes.
Drain thoroughly and add butter while rice is still hot.
Cool slightly; add shrimp and two eggs.
Season to taste and roll into balls or cylinders.
Dip in cracker crumbs, then into beaten egg, and again into crumbs.
Heat oil or fat to 375F and fry until brown.
Sausage & Beans With Rice


Ingredients:
onion, garlic, olive oil, smoked sausage, kidney beans, great northern beans, instant brown rice, vegetable broth, brown sugar, ketchup, corn syrup, Dijon mustard

Directions:
In a large skillet, saute the onion, green or red pepper and  garlic in oil  onion is crisp tender.
Stir in the remaining ingredients.
Pour into a greased 13x9 baking pan.
Cover and bake at 350 for 15 minutes.
Uncover; bake 10-15 minutes longer or until liquid is absorbed and the rice is tender.
Crunchy Vanilla-almond French Toast


Ingredients:
eggs, half-and-half, vanilla extract, salt, nutmeg, ground cinnamon, butter

Directions:
Pre heat oven to 350.
In a shallow dish, beat together with a wire whisk: eggs, half-and-half, vanilla, salt, nutmeg, cinnamon.
In a second shallow dish combine flakes and nuts.
Add 2 tablespoons butter to warm skillet.
Place a cookie sheet lined with foil (for easy clean-up] near the stove.
Coat 4 to 6 slices of bread in egg, depending on the size of your skillet, then coat bread in cornflakes and nuts.
Cook slices 2 minutes on each side and transfer toast to cookie sheet.
Repeat with remaining slices and transfer toast to oven.
Bake 10 minutes.
Potato Casserole with Spinach and Feta


Ingredients:
potatoes, butter, light sour cream, sour cream, salt, black pepper, spinach, feta cheese, garlic, parmesan cheese

Directions:
Peel potatoes, cut in half and drop into cold water.
Drain and place in a large saucepan and cover with hot water.
Cover Saucepan and bring to a boil.
Reduce heat and continue boiling gently, partially covered until potatoes are tender, about 20 to 30 minutes.  Mash with a potato masher.  Stir in butter, sour cream, salt and pepper.
Preheat oven to 350 degrees F.
Butter a 9x13 inch baking dish.  Wash fresh spinach leaves.  Place wet leaves in a microwave-safe dish, cover and microwave on high until just wilted, from 2 to 3 minutes. Or place in a wide saucepan and stir over medium heat just until wilted, about 5 minutes.  When cool enough, squeeze handfuls of spinach until dry.  Coarsely chop and place in a medium size bowl.
Combine the spinach, garlic and feta cheese.
Stir spinach mixture into potatoes.
Spoon into buttered dish swirling top slightly.
Sprinkle with Parmesan cheese.
Bake, uncovered until golden and a knife inserted in center feels warm, 40-50minutes.
Katie's Pumpkin Bread


Ingredients:
all-purpose flour, salt, baking powder, baking soda, ground cloves, cinnamon, nutmeg, sugar, butter, eggs, pumpkin, oats, applesauce

Directions:
Preheat oven to 325 degrees.  Lightly grease two 8 1/2 x 4 1/2 loaf pans.
Combine flour, salt, baking powder, baking soda, and spices in a bowl.  Set aside.
In a large bowl, beat butter and sugar at medium speed until just blended.
Add eggs one at a time, until light and fluffy.
At low speed, beat in flour mixture until combined.
Beat in pumpkin.  Add oats and applesauce.
Divide batter evenly into prepared pans and bake for about 1 hour, or until a knife inserted into center comes out clean.
Let loaves cool in pans for 20 minutes, then turn out on a wire rack.
Eat them or freeze them for later.  Yum!
Easy Tuna Pasta Bake
Category: seafood
By Fioa

Looking for an easy midweek dinner option? Try this extremely simple yet delicious creamy tuna pasta bake with lots of Parmesan cheese.

Ingredients:
1 (14.6 ounce) package penne pasta
1 tablespoon olive oil
1 tablespoon butter
1  onion, chopped
3 (5 ounce) cans tuna, drained and flaked
1 cup heavy whipping cream
salt and ground black pepper to taste
½ teaspoon ground nutmeg
1 ¼ cups grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and toss pasta with 1 tablespoon olive oil. Preheat the oven to 350 degrees F (175 degrees C). Grease an ovenproof baking dish. While penne is cooking, melt butter in a large saucepan over medium heat. Add onion and cook, stirring often, until soft and translucent, about 5 minutes. Add tuna and cook for 2 minutes. Pour heavy cream over tuna and season with salt, pepper, and nutmeg. Add penne and toss well. Transfer to the prepared baking dish and cover with Parmesan cheese. Bake in the preheated oven until the top is golden brown, 15 to 20 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 857.2
Fat: 38.7 g
Saturated fat: 21.2 g
Carbohydrates: 79.9 g
Sugars: 5 g
Dietary fiber: 4 g
Protein: 48.9 g
Cholesterol: 139.5 mg
Sodium: 517.8 mg
Not My Grandmama’s Quiche


Ingredients:
granny smith apples, eggs, shallot, green onion, sharp cheddar cheese, red bell pepper, salt, pepper, chives, sour cream, paprika

Directions:
Preheat oven to 400°F Grease an 8 inches cake pan and line the bottom with parchment paper cut to the circumference of the pan.
Heat a non-stick sauté pan over medium/high heat and add oil. When heated, add hash browns and season with salt and pepper. Cook for 5 minutes, until it starts to get golden. Then add Shallots and apples. Cook for another 5-6 minutes until shallots are softened. Pour hash brown mixture into cake pan and allow cooling.
When at room temperature, make a crust with fingers by pushing the potato mixture from the center of the pan all the way up the sides. It should be no thicker then a quarter inch and no thinned then an eighth of an inch. Put in over for 10-12 min, allowing it to come together as a crust and give color to the inside.
While crust is browning, whisk together eggs, cooked bacon, ½ cup of cheese, green onions and the red bell pepper. When crust is done, pull out of oven and pour the egg mixture in the crust. Return to oven for 12 minutes until the eggs have set but have not browned.
Pull out of oven long enough to put the remaining cheese on top and then put back in oven until cheese is melted, around 2-3 minutes. Take quiche out of oven, dust with Paprika and allow cooling for 10-15 minute The edges will be slightly pulled away from the sides so it’s easier to take out of the pan. Remove from pan and place on serving plate with chopped chives and sour cream available to garnish with when sliced!  Yum Yum.
Creole Chicken & Vegetables


Ingredients:
frozen cut okra, celery, sugar, salt, dried thyme, diced tomatoes, fresh parsley, butter

Directions:
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
Add chicken; cook 3 minutes on each side or until browned.
Add pepper stir-fry and next 6 ingredients (through red pepper], stirring to combine.
Pour tomatoes over chicken mixture; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Uncover; cook 3 minutes.
Add parsley and butter, stirring until butter melts.
Baked Potato Soup


Ingredients:
baking potatoes, sour cream, Velveeta cheese, chicken bouillon cubes, cheddar cheese, bacon, water

Directions:
Peel and cut potatoes into cubes and place in a large stock pot.
Add boullion cubes and cover with water (just enough to cover the potatoes.].
Boil until potatoes are fork-tender (about 30-40 minutes], but do not drain.
Add Velveeta and stir until melted.  Add sour cream, and salt & pepper to taste.
Heat until warmed through.
Serve topped with grated cheese and bacon bits.
Mama Porkpie's Dog Food for Little Fatties


Ingredients:
ground chicken, ground turkey, brown rice, fresh parsley

Directions:
This recipe, as is, yields approximately 4-5 quarts, which is more than a small or medium-sized dog can consume while it remains good in the refrigerator.  Therefore, the first step is to go to the dollar store and buy 8-10 pint-sized freezer containers.  Heck, spend a lot more money and buy Tupperware if you want. Or if you are particularly ambitious, pack the finished product into canning jars and seal them.  I prefer to just freeze it in pint containers until ready for use.
Open the cans of veggies and drain the liquid into the largest measuring cup you have, as much as possible.  You should get about 3 cups of liquid but if not, add water to make exactly 3 cups.
Put the liquid into a 5-quart dutch oven on the the stove and bring to a boil.
Add the brown rice, stir, cover, and turn to low heat.  Set the timer for 45 minutes. If it gets done before you are done with the next 2 steps, just move it aside somewhere off the heat without removing the lid or disturbing it in any way.
While you are waiting on the rice, cook the chicken or turkey meat in a frying pan until completely done.  Transfer it into a fine-mesh colander and place in the sink to let the liquid drain out while the rice is cooking.
If you are using vegetables that have pieces larger than 1/2" then you need to use this time to cut them down further.  For example, my dogs love beets but the only salt-free variety I can find are sliced beets.  I chop the slices into small dice, and I do the same with the green beans.
Also use this time to prepare the parsley.  This part is important.  First clean it as you normally would, then remove all the large stems so that what you have left are just the tiny sprigs.  Then transfer the sprigs to your food processor.  If you don't have one, get out your biggest, sharpest knife and start chopping.  The parsley needs to be VERY finely chopped. If not, you will find it all over the floor after Fido's feeding time.  Babies don't like the texture of whole parsley and will spit it out.  It is, however, good for their breath and digestion and it's very low-cal.
When the rice is done and has been taken off the heat, open the lid and add the meat, stir well.
Add all the vegetables, stir well.
Add the parsley.  Mix thoroughly.
Pack the mixture into pint-sized containers and store properly, keeping one out for immediate use.
Seasoned Jalapeno Relish


Ingredients:
tomatoes, yellow onion, garlic cloves, cumin, fresh cilantro, apple cider vinegar, granulated sugar, kosher salt

Directions:
Get a large stock pot 2/3 full of water and bring to a boil. Begin sterilizing your jars.
Using gloves, remove stems and seeds from the jalapenos.
Slice the tomato and add to the food processor with the jalapenos.
Roughly chop the quarter of the yellow onion and take the skins off the garlic cloves. Add to food processor along with cumin, cilantro, apple cider vinegar, sugar and salt.
Process until finely minced. Taste and add more salt if necessary.
Add relish to hot, sterilized jars and leave 1/4 inch headspace. Wipe rims and process in a boiling-water bath for 10 minutes.
Rhubarb Rolls
Category: bread
By Carol

A wonderful rhubarb dessert that always bring requests for the recipe.  Easy and quick to make. Serve with whipped cream or ice cream.

Ingredients:
1 cup water
1 cup sugar
3 tablespoons butter
2 cups all-purpose flour
3 teaspoons baking powder
¼ teaspoon salt
½ cup butter
¾ cup milk
3 cups finely chopped rhubarb
½ teaspoon ground cinnamon
1 cup sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan. Bring water to a boil in a small saucepan. Dissolve 1 cup sugar in boiling water, then add 3 tablespoons butter. Remove from heat, and set syrup aside to cool. In a large bowl, whisk together flour, baking powder, and salt.  Cut in 1/2 cup butter.  Stir in milk; mix lightly.  Roll out on a floured surface into a rectangle shape about 12 inches long. In another bowl, combine rhubarb, cinnamon, and 1 cup sugar.  Spread evenly over roll, leaving a 1/2 inch edge.  Roll dough tightly lengthwise, and seal the seam.  Cut into twelve 1 inch sections.  Arrange rolls in prepared pan. Pour syrup over rolls. Bake in preheated oven for 40 minutes, or until lightly browned.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 12 rolls

Calories: 342
Fat: 11.1 g
Saturated fat: 6.9 g
Carbohydrates: 59.9 g
Sugars: 42.8 g
Dietary fiber: 1.2 g
Protein: 2.9 g
Cholesterol: 29.2 mg
Sodium: 252.3 mg
Welsh Rarebit


Ingredients:
sharp cheddar cheese, dark beer, Dijon mustard, Worcestershire sauce, cayenne pepper, coarse salt, fresh ground pepper, beefsteak tomatoes

Directions:
Preheat your broiler and line a baking sheet with foil.
In a medium bowl, stir together the cheese, egg yolks, beer, mustard, Worcestechire Sauce, and Cayenne pepper.
Place sliced bread on baking sheet and broil until lightly toasted on one side.
Be sure to check bread frequently, as it toasts up fairly quickly.
Remove bread and invert.
Divide the cheese mixture between the bread, pressing slightly to adhere.
Place tomato slices next to bread on baking sheet, drizzle tomatoes with oil, and sprinkle with salt and pepper.
Return to broiler, and cook until cheese is bubbling and golden brown.
Place a slice of broiled tomato on top of each slice and serve immediately.
Banana Chocolate Cake


Ingredients:
bananas, sugar, eggs, butter, flour, baking powder, milk, chocolate

Directions:
Add flour to mashed bananas followed by the rest of the ingredients except grated chocolate pieces.
Blend it well until fluffy and let it set for 15 minutes and leave it in a desired shape bowl.
Thereafter place the bowl in microwave on micro for 5 minutes.
Let it cool for 5 minutes meanwhile prepare the dressing melt some grated chocolates in microwave for about 2 mins , if its too thin add some flour to it and with the spatula spread it over the cake. the best alternative to grated chocolates would be nutella or chocolate spread.
Quinoa With Gooseberry, Rhubarb, Fennel and Turnip


Ingredients:
rhubarb, turnips, gooseberry, fennel, ground nutmeg, quinoa, fennel seed, apple cider vinegar

Directions:
Prepare your veggies:  Rhubarb should be cut into approximately 2 inch lengths, and thick pieces could be sliced in half.  Turnips should be chopped into 1/4-1/2 inch chunks.  Gooseberries should have their tails and tops pinched off.  For the fennel, I used the upper half of the stalks from one fennel.  These stalks were chopped into 1-2 inch lengths, and the leaves were included. (You can use other parts if convenient].
Simmer rhubarb for approximately 15 minutes in water.
Add in the turnips, gooseberries and fennel; simmer for another fifteen minutes.
Drain the pot, reserving the liquid.
Set aside the vegetables in a bowl, mix in the nutmeg.
Cook the Quinoa at a ratio of 2 parts liquid to 1 part quinoa.  Use the reserved liquid, adding in additional water if necessary, and bring back to a boil   Add the quinoa (rince it first in cold water], fennel seeds and dried seaweed (or salt].  Bring back to a boil, then reduce heat, cover, and let simmer about 15 minutes.
Mix the cooked quinoa into the vegetables, and add the vinegar, and mix again.  Serve immediately as a hot dish, or chill in refrigerator and serve as a salad over a crunchy lettuce.
Ultimate Broccoli Salad


Ingredients:
broccoli, Miracle Whip, vinegar, sugar, raisins, bacon, walnuts

Directions:
Mix mayo, vinegar and sugar.
Add broccoli.
Mix in (optional] raisins, bacon, walnut.
Mix well, refrigerate and enjoy.