xiaoxl/recipe_data huggingface dataset:
Sticky Toffee Pudding Cake
Category: desserts
By Maree

This version is rich with dates. A pudding cake with caramel sauce served over the top.

Ingredients:
1 ¾ cups pitted, chopped dates
1 teaspoon baking soda
¾ cup boiling water
⅓ cup butter
¾ cup white sugar
2  eggs, beaten
1 ⅛ cups self-rising flour
¾ cup packed brown sugar
⅓ cup butter
⅔ cup evaporated milk
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish. In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them. Cream 1/3 cup of butter with the white sugar until light. Beat in the eggs and mix well to combine. Add the flour and date mixture (including water) to the egg mixture and fold to combine. Pour the batter into the prepared baking dish. Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes. Let cool slightly and prepare the sauce. To Make Caramel Sauce: In a small saucepan combine the brown sugar, 1/3 cup butter, and evaporated milk. Cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in the vanilla. Pour the sauce over individual servings of warm cake.

Prep time: 25 mins
Cook time: 30 mins
Total time: 1 hr 5 mins
Yields: 1 8-inch cake

Calories: 432.9
Fat: 16.4 g
Saturated fat: 9.9 g
Carbohydrates: 69.7 g
Sugars: 54.6 g
Dietary fiber: 2.7 g
Protein: 5.1 g
Cholesterol: 82.9 mg
Sodium: 476.8 mg
Quinoa Bowls With Golden Turmeric Cauliflower


Ingredients:
head cauliflower, margarine, red onion, quinoa, of fresh mint, turmeric, ground cumin, avocado, crushed red pepper flakes

Directions:
1. Preheat oven to 425° (220°C]. Combine cauliflower and 4 tsp (20 mL] margarine and arrange on two-thirds of a rimmed baking sheet. Combine red onion and 2 tsp (10 mL] margarine and arrange on remaining third of baking sheet. Roast until cauliflower is browned and slightly crispy and onion is tender; about 25 minutes.
2. Meanwhile, cook quinoa according to package directions. Fluff with a fork and stir in mint. Combine remaining margarine, turmeric, cumin and red pepper flakes and stir into quinoa. Divide quinoa between 4 bowls. Top each evenly with cauliflower, red onion and avocado.
Carrots-Raisins-Coconut Bread


Ingredients:
eggs, vanilla, carrots, sugar, all-purpose flour, salt, baking powder, cinnamon, unsweetened coconut, sultana raisin

Directions:
Preheat oven at 350°F
In a big bowl, beat eggs until foaming.  Add oil and vanilla.  Add carrots, coconut and raisins, mix well.
In another bowl, combine flour, salt, baking powder, cinnamon and sugar.  Sift in the first mixture.  Mix well (can use your hands].
Pour in a greased and floured loaf pan.  Cook about 1 hour.
Remove from the pan and let cool on a rack.  Note : The flavour and texture will be better if well packed in saran wrap and put in the fridge for a few days.
Israeli Couscous and Corn Salad


Ingredients:
israeli couscous, boiling water, salt, olive oil, corn kernels, onion, ground coriander, caraway seed, red bell pepper, scallions, mint, fresh lime juice, canola oil, honey, lime zest, fresh ground pepper

Directions:
Put the couscous in a bowl and add the boiling water.
Stir in 2 teaspoons of salt, cover tightly with plastic wrap and let stand, stirring once, until the grains are plump and tender.
Meanwhile, heat the olive oil in a medium skillet. Add the corn, onion, coriander and caraway and cook over moderately low heat, stirring, until the onion is softened, about 8 minutes. Transfer to a large bowl and let cool.
Add the couscous to the bowl, along with the bell pepper, jalapeños, scallions and mint. In a bowl, whisk together the lime juice, canola oil, vinegar, honey and lime zest. Add to the couscous and toss. Season with salt and pepper and serve.
Hungarian Creamy Potato Dish


Ingredients:
potato, bay leaves, salt, flour, red paprika, sour cream

Directions:
Peel the potatoes, and cut into thin round pieces.
Wash, and place into a deep bowl.
Fill with water, put some salt and the bay leaves and start to cook.
When potatoes are ready - can cut with fork - take off heat, and set aside.
Put the oil in a small saucepan and heat it.
Pour in some flour, just enough to make a paste, add paprika and stir.
Put the bowl of potatoes back to the stove, and pour in the flour and paprika paste. Stir until thick.
Add the sour cream and stir.
It's done when it boils once.
Serve with grilled sausages.
Enjoy.
Clams Steamed in Champagne


Ingredients:
olive oil, small clams, garlic cloves, shallots, fresh parsley, unsalted butter, salt, white pepper

Directions:
Heat oil in heavy large pot over medium-high heat.
Add clams and cook two minutes, tossing gently.
Stir in garlic and shallots.
Add Champagne and cook three minutes.  Cover and steam five minutes.  Remove opened clams.
Cover and cook remaining clams five more minutes; discard any that do not open.
Transfer clams to bowls using slotted spoon.
Boil liquid in pan until reduced to 2/3 cup, about five minutes.
Reduce heat to low.  Mix in parsley and lemon juice.  Whisk in butter, one tablespoon at a time.
Season with salt and pepper.  Spoon sauce over clams and serve.
Blender Caesar Salad Dressing


Ingredients:
egg, parmesan cheese, lemon juice, garlic cloves, Lea & Perrins Worcestershire Sauce, salt, pepper, olive oil, dry mustard, Tabasco sauce

Directions:
In blender add egg, cheese, lemon juice, garlic, Worcestershire sauce, mustard, tabasco, salt and pepper.
Blend until combined.
Remove top and with blender on, on lowest speed, gradually add oil in thin stream until thick and creamy.
Pour into jar, cover and refrigerate 1 hours or up to 5 days.  Let stand at room temperature 15 minutes before serving.
Mushroom, Apple, and Goat Cheese Salad


Ingredients:
walnut halves, butter, mushroom, arugula, apple

Directions:
Place walnuts in a single layer on a baking sheet.
Bake at 350* for 8 to 10 minutes or until toasted.
Melt butter in a large skillet over medium-high heat; add mushrooms, and saute 6 minutes or until tender.
Stir in 2 tablespoons Honey-Balsamic Vinaigrette.
Remove from heat, and let cool 15 minutes.
Toss together arugula, apple, mushrooms, and desired amount of Honey-Balsamic Vinaigrette.
Transfer to a serving dish, and sprinkle with toasted walnuts and goat cheese.
Granny's Turkey Dressing


Ingredients:
shortening, cornmeal, all-purpose flour, baking powder, baking soda, salt, eggs, buttermilk, celery, onion, fresh parsley, poultry seasoning, white pepper, rubbed sage, butter, margarine, eggs

Directions:
Spoon shortening into an 8-inch cast-iron skillet.
Place in a 425* oven for 4 minutes or until hot.
Combine cornmeal, flour, baking powder, soda, and salt in a large bowl; add 2 eggs and buttermilk, stirring well.
Spoon into hot skillet, and bake at 425* for 25-35 minutes or until browned.
Cool; crumble cornbread into a large bowl.
Add bread cubes and remaining ingredients, stirring well.
Spoon into a lightly greased 13x9x2-inch baking dish, and bake at 325* for 1 hour or until golden brown.
Yield: 8 to 10 servings.
Peachy Grilled Chicken


Ingredients:
cider vinegar, boneless skinless chicken breast halves

Directions:
Mix Marinade Mix, oil, vinegar and preserves in small bowl. Reserve 2 tablespoons marinade. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
Grill chicken over medium heat 6 to 7 minutes per side or until cooked through, turning occasionally. Grill peach halves 2 to 3 minutes per side or until lightly browned, brushing with reserved marinade. Serve chicken with grilled peaches.
Laura Bush's Carrot Muffins


Ingredients:
all-purpose flour, baking soda, ground cinnamon, eggs, canola oil, vanilla, sugar, carrots, pecans

Directions:
Preheat oven to 350 degrees.
Line 12 muffin molds with paper cup liners.
Combine flour, baking soda and cinnamon in a medium bowl.
Place the eggs, oil, vanilla and sugar together in a mixing bowl.
Whisk for about 5 minutes.
Stir in flour mixture until combined.
Stir in carrots and pecans.
Fill cups 3/4 full.
Bake until a toothpick inserted into the center of a muffin comes out clean (approx 18-20 minutes].
Cool in pan for about 5 minutes and invert the muffins into a rack.
Irish Bread and Butter Pudding


Ingredients:
sweet butter, nutmeg, golden raisin, eggs, heavy cream, milk, vanilla, white sugar

Directions:
1 x 8 inch pottery or china dish.
Butter the bread and arrange four slices,  buttered side down ,in a  single layer in the dish.   Sprinkle the bread with nutmeg and half sultanas.   Arrange another layer of bread, buttered side down, over the fruit, and sprinkle the remaining nutmeg and sultanas on top.   Cover with the remaining bread, again buttered side down.
In a bowl,  whisk eggs, add cream , milk , vanilla  , sugar .   Pour the mixture over the bread through a fine sieve.   Sprinkle the granulated sugar over the top and let it stand, covered loosely at room temperature for at least one hour, or chill overnight.
Place in  a bain-marie  … the water should go halfway up the sides of the baking dish and bake in the middle of the oven ( 180c /350f/ gas 4]  for about one hour until the top is crisp and golden.  Serve warm with whipped cream.
Cream of Carrot and Coriander Soup


Ingredients:
onions, canned tomatoes, carrots, fresh ground black pepper, fresh coriander leaves, salt, pepper

Directions:
Heat oil in a large saucepan or stockpot.
Add onions and cook until transparent.
Add coriander root and cook for 1 minute or until fragrant.
Add tomatoes and carrots and cook, stirring, until most of the moisture has cooked out of the tomato.
Add chicken stock and pepper and bring to the boil.
Reduce heat, cover and simmer for 20 to 30 minutes, or until the carrots are very tender.
Add the extra half a cup of stock to replace liquid lost through evaporation.
Add coriander leaves.
Blend or process soup until smooth.
Add cream, taste and adjust seasoning.
For a smoother, velvety soup, press soup through a sieve and reheat before serving.
Edamame Hummus (Joy Bauer)


Ingredients:
edamame, water, rice vinegar, tahini, extra virgin olive oil, garlic clove, kosher salt, black pepper

Directions:
In a food processor combine the edamame, water, rice vinegar, tahini, olive oil, garlic, and ½ teaspoon kosher salt, and process until smooth.
Season with black pepper and additional salt to taste.
Cinnabun Cookies
Category: desserts
By LEEMA

These cookies are a big hit with my family and friends. They are so delicious!

Ingredients:
½ cup butter, softened
½ cup butter flavored shortening
1 cup light brown sugar
½ cup white sugar
2  eggs
1 tablespoon vanilla extract
1 tablespoon ground cinnamon
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
½ cup brown sugar
¼ cup butter
2 teaspoons ground cinnamon

Directions:
In a large bowl, cream together the 1/2 cup butter, shortening, light brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the 1 tablespoon cinnamon, flour, baking powder and salt; stir into the creamed mixture. Cover and refrigerate dough for at least 1 hour. Preheat the oven to 375 degrees F (190 degrees C). In a small microwave safe dish, heat the 1/2 cup brown sugar, 1/4 cup of butter and 2 teaspoons cinnamon in the microwave. Stir frequently until butter is melted and the mixture is well blended. On a lightly floured surface, roll out each half of the dough to a 12x6 inch rectangle. Spread 1/3 of the cinnamon mixture over each rectangle. Roll each one lengthwise into a log. Cut into 1 inch segments. Use remaining filling to place a small dollop of the mixture onto the cookie sheet where each cookie will be placed, About every 3 inches. Place 1 cookie onto each dollop with the cut side down. Bake for 8 to 10 minutes in the preheated oven. Flip cookie sheet over onto a tray to remove cookies while they are still very hot. If the cookies are stuck, heat the pan in the oven again for a few minutes to soften the cinnamon dollops.

Prep time: 30 mins
Cook time: 8 mins
Total time: 1 hr
Yields: 3 dozen

Calories: 137.7
Fat: 7.2 g
Saturated fat: 3.3 g
Carbohydrates: 17 g
Sugars: 8.7 g
Dietary fiber: 0.5 g
Protein: 1.5 g
Cholesterol: 20.5 mg
Sodium: 117.7 mg
Herbed Prime Rib Roast with Red Wine Sauce
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

Marinating and cooking in an oven bag keeps this special occasion main dish moist and flavorful.

Ingredients:
1  Reynolds® Oven Bag
1 cup dry red wine
½ cup chopped shallot
¼ cup olive oil
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 teaspoon dried rosemary, crushed
½ teaspoon dried sage, crushed
½ teaspoon dried thyme, crushed
½ teaspoon salt
¼ teaspoon ground black pepper
1 (4 pound) beef rib roast
2 tablespoons butter

Directions:
Place Reynolds® Oven Bag in roasting pan at least 2 inches deep. Combine wine, shallot, olive oil, Worcestershire sauce, garlic, flour, rosemary, sage, thyme, salt, and black pepper in bag. Gently knead to combine. Add beef rib roast to bag. Close bag with tie (found inside package). Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally. Preheat oven to 325 degrees F. Cut six 1/2-inch slits in top of bag to allow steam to escape. Insert an oven-safe meat thermometer through one of the slits into center of roast, making sure thermometer does not touch bone. Tuck ends of bag in pan. Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan. Roast until desired doneness. Allow 1 3/4 to 2 1/4 hours for medium rare (135 degrees F) or 2 1/4 to 2 3/4 hours for medium (150 degrees F). Let stand in oven bag for 15 minutes. (The temperature of the meat after standing should be 145 degrees F for medium rare or 160 degrees F for medium.) Carefully cut open top of oven bag. Remember: Always support bag with pan. Transfer meat to a cutting board for carving. Carefully drain juices from oven bag into baking dish; toss bag. Skim excess fat from the juices. Stir in butter, if desired. Serve hot pan juices over sliced meat.

Prep time: 20 mins
Cook time: 1 hr 45 mins
Total time: 8 hrs 20 mins
Yields: 12 servings

Calories: 315.2
Fat: 25 g
Saturated fat: 9.3 g
Carbohydrates: 3.2 g
Sugars: 0.5 g
Dietary fiber: 0.2 g
Protein: 15.2 g
Cholesterol: 60.1 mg
Sodium: 168 mg
Mexican Fiesta Pasta Salad
Category: salad
By JOSLYN H.

Your family and friends will love this zesty pasta salad. A surprising change from traditional pasta salads. Ole!

Ingredients:
1 (16 ounce) package dried rotini pasta
1 ½ cups medium chunky salsa
1 cup mayonnaise
½ cup sour cream
1 (16 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexican-style corn with red and green peppers, drained
½ cup chopped red bell pepper
2  green onions, sliced thin
1 (4.25 ounce) can sliced black olives, drained
½ teaspoon garlic powder
½ teaspoon ground cumin, or to taste
½ teaspoon dried cilantro, or to taste
1 teaspoon salt
ground black pepper to taste

Directions:
Bring a large pot of lightly salted water to a rolling boil; cook the rotini in the boiling water until the pasta is cooked through yet firm to the bite, about 8 minutes. Drain. Rinse under cold running water until completely cooled; drain thoroughly. Whisk the salsa, mayonnaise, sour cream, black beans, Mexican-style corn, red bell pepper, green onions, black olives, garlic powder, cumin, cilantro, salt, and pepper together in a large bowl; add the cooled pasta and stir to coat evenly. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight before serving.

Prep time: 20 mins
Cook time: 10 mins
Total time: 2 hrs 30 mins
Yields: 16 servings

Calories: 272.4
Fat: 14 g
Saturated fat: 2.8 g
Carbohydrates: 31.6 g
Sugars: 2.1 g
Dietary fiber: 4.1 g
Protein: 6.5 g
Cholesterol: 8.4 mg
Sodium: 615.1 mg
Chinese Pepper Round Steak
Category: world-cuisine
By TUNA'S MOM

A simple meal recipe that is different from other pepper steak recipes that I have found. Tastes even better on the second day! I have also poured the rice directly into the pot and let it simmer. It soaks up the tomato mixture and is especially good this way.

Ingredients:
2 pounds beef round steak, cut into thin strips
2 tablespoons vegetable oil
1 (10.75 ounce) can  condensed tomato soup
1 (10.5 ounce) can beef consomme
4 medium green bell peppers, cut into 1 inch pieces
¼ cup soy sauce
2 tablespoons cornstarch
1 teaspoon white sugar
¼ teaspoon ground ginger, or to taste
¼ teaspoon garlic salt
¼ teaspoon ground black pepper
1 ½ cups hot cooked rice

Directions:
Heat the oil in a skillet over medium-high heat, and quickly cook and stir the sliced beef for about 10 minutes, until the meat has begun to brown and is no longer pink inside. Remove beef from skillet and set aside. Whisk together the tomato soup, beef consomme, green peppers, soy sauce, cornstarch, sugar, ginger, garlic salt, and pepper in a saucepan over medium heat. Bring the sauce to a simmer, stir until thickened, and simmer for about 10 minutes, stirring occasionally, until the green peppers have begun to cook. Stir in the beef, and simmer for 20 more minutes until the peppers are cooked and the flavors have blended . Serve over hot cooked rice.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 8 servings

Calories: 244.2
Fat: 7.6 g
Saturated fat: 1.9 g
Carbohydrates: 19.2 g
Sugars: 4.8 g
Dietary fiber: 1.4 g
Protein: 24.2 g
Cholesterol: 56.4 mg
Sodium: 883.6 mg
Zucchini Shirataki Pancakes


Ingredients:
Egg Beaters egg substitute, fresh ground pepper, scallions, green onion, zucchini, fresh mushrooms, salsa, nonfat plain yogurt

Directions:
Rinse noodles very well and cut into 2 to 3 inch pieces.  For the pancake mix you can either use premade commerical mixes or your favorite homemade mix.  Note make sure it is not a sweet pancake mix.
Heat a large pan sprayed well with vegetable cooking spray over med high heat.  Place the noodles in the pan and cook for several minutes.  I used cast iron for this.
Now stir in green onions, mushrooms and zucchini and continue to cook until mix is hot and zucchini and mushrooms are partially done.  Reduce heat to med if needed to prevent burning .
Next, combine Eggbeaters, pancake mix and Mrs. Dash and pepper in a bowl.   Then add the noodle mix and mix well.
If done properly all you need to do is spray the skillet you already heated with more cooking spray. Over medium heat,scoop 1/3 cup of the mixture (per pancake] onto the skillet.  Note:  I have used larger amounts without a problem.
Cook until underside is golden, then flip and cook the other side.  To find out if it is golden, lift gently with a spatula.   Continue until all the batter is gone. Respray the skillet between pancakes when needed.  Heat and then add the next pancake.
Using the 1/3 cup it makes 15  4-inch pancakes.  Large amounts makes less pancake.
Be aware the nutritional value on the side is not correct because it is not calculating for tofu noodles.  Also I used a no fat pancake mix in mine and it worked fine.
Asian-Inspired Rice Noodle Soup (Microwave)


Ingredients:
shrimp, chicken bouillon cubes, water, hot chili sauce

Directions:
Combine all ingredients, except Sriracha sauce, in a 2.5 quart microwavable bowl (I use a large, glass Pyrex bowl].
Microwave on HIGH for 15 minutes, or until noodles are soft and bullion cubes have dissolved.
Ladle into serving bowls, and season with Sriracha sauce (or any other seasonings you'd like].
Chicken Rice Roger


Ingredients:
chicken, rice, onion, chicken bouillon cubes, water, salt, pepper, mushroom, margarine

Directions:
Flour and brown the chicken in oil.
Put rice, salt and pepper in a greased casserole or roasting pan and put onion on top.
Add the mushrooms with the juice.
Put chicken on top.
Pour bouillon over and dot with marg.
Cover and bake at 350 for 1 hour.
Fancy Crusted Rosemary Scalloped Potatoes
Category: side-dish
By Mackenzie Schieck

Slices of potatoes are layered around a baking dish to create a beautiful crust for these creamy rosemary potatoes.

Ingredients:
cooking spray
1 ½ cups grated Parmesan cheese
2 tablespoons minced fresh rosemary
2 cloves garlic, minced
3 ½ pounds red potatoes
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups whole milk
½ teaspoon salt
1 teaspoon olive oil

Directions:
Preheat oven to 400 degrees F (200 degrees C). Coat an 8-inch baking dish cooking spray. Mix Parmesan cheese, rosemary, and garlic together in a bowl. Slice 3 or 4 potatoes using a mandolin on the thinnest setting. Slice remaining potatoes using a slightly thicker setting on the mandolin. Line the bottom of the prepared baking dish with thin potato slices, overlapping them to create a layer that is 2 to 3 slices deep. Stand remaining thin slices along the sides of the baking dish so that half an inch sticks over the rim, overlapping them to create a layer that is 4 slices deep. Spread 1/3 of the thicker potato slices in the baking dish. Sprinkle 1/3 of the Parmesan cheese mixture on top. Repeat once more. Arrange remaining potato slices in the baking dish. Reserve 1/3 of the Parmesan cheese mixture. Melt butter in a saucepan over medium heat; whisk in flour. Pour in milk; cook, stirring occasionally, until sauce thickens, 5 to 6 minutes. Stir in salt. Shift potato slices in a few places with a knife to create wells for the sauce to flow through. Pour sauce evenly over potato slices in the baking dish. Sprinkle remaining 1/3 of the Parmesan cheese mixture on top. Brush potato edges sticking out of the baking dish with olive oil. Bake in the preheated oven until potatoes are soft and edges are crusted, 60 to 75 minutes.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 394.9
Fat: 15.4 g
Saturated fat: 8.8 g
Carbohydrates: 50.1 g
Sugars: 6.5 g
Dietary fiber: 4.7 g
Protein: 15.9 g
Cholesterol: 41 mg
Sodium: 590 mg
Keto Brownies
Category: desserts
By Suzanne Nielsen

Get your chocolate fix with these yummy low-carb brownies.

Ingredients:
¾ cup cocoa powder
½ teaspoon baking soda
⅔ cup coconut oil, divided
½ cup boiling water
1 cup stevia sugar substitute (such as Truvia®)
2  eggs
1 ⅓ cups almond flour
1 teaspoon vanilla extract
¼ teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square pan with coconut oil. Whisk cocoa powder and baking soda together in a bowl. Add 1/3 cup coconut oil and boiling water; mix until well blended. Add remaining 1/3 cup coconut oil, stevia, and eggs; blend well. Fold almond flour, vanilla extract, and salt into the batter. Pour batter into the greased pan. Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 30 to 40 minutes. Let cool before cutting into 12 squares.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 12 brownies

Calories: 222.3
Fat: 20.5 g
Saturated fat: 11.7 g
Carbohydrates: 17.5 g
Sugars: 0.7 g
Dietary fiber: 3.3 g
Protein: 5 g
Cholesterol: 31 mg
Sodium: 114 mg