xiaoxl/recipe_data huggingface dataset:
Yummy Lemon Coconut Loaf
Category: bread
By Christina

This loaf is buttery, moist, and full of flavor. The sweet/tart lemon drizzle really puts it over the top. Enjoy!

Ingredients:
1 cup white sugar
½ cup butter, softened
2  eggs
1  lemon, juiced and zested
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup milk
½ cup flaked coconut
¾ cup confectioners' sugar
2 teaspoons lemon juice, or more as needed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 4x8-inch loaf pan. Beat white sugar and butter in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir juice and zest of one lemon into butter mixture. Mix flour, baking powder, and salt in a separate bowl; add to butter mixture alternately with milk, mixing until batter is just incorporated. Fold in coconut, mixing just enough to evenly combine. Pour the batter into prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 65 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack. Gradually stir 2 teaspoons lemon juice into confectioners' sugar in a bowl until mixture is thin enough to drizzle. Transfer mixture to a resealable plastic bag. Cut a small hole in the corner of the bag. Gently squeeze bag and drizzle mixture evenly over the loaf.

Prep time: 25 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 1 8x4-inch loaf

Calories: 301.4
Fat: 11.7 g
Saturated fat: 7.3 g
Carbohydrates: 46.5 g
Sugars: 31.3 g
Dietary fiber: 0.9 g
Protein: 3.8 g
Cholesterol: 62.6 mg
Sodium: 202.3 mg
Jamocha Me Crazy Milkshake


Ingredients:
strong black coffee, milk, coffee beans, chocolate ice cream, chocolate-covered coffee beans

Directions:
Pour coffee into an ice cube tray and freeze. You will not need all the coffee cubes but they can be saved in a baggie to make this wonderful drink again.
Place the 1/2 cup milk, cocoa mix, coffee beans and ice cream in blender container.  Add in 2 to 3 frozen coffee  cubes and blend until smooth.  The number of ice cubes depends on how much coffee flavor and how thick you want your shake.  If you are using the Tia Maria add it prior to blending.  If the shake is to thick add in the remaining milk until desired consistency.
Pour into 2 glasses, garnish with whipped cream, drizzle with chocolate syrup.  Sprinkle with chopped coffee beans and enjoy.
Ham and Egg Brunch Casserole


Ingredients:
cooked ham, cheddar cheese, eggs, baking powder, half-and-half cream, milk, seasoning salt, mustard powder, Worcestershire sauce, cayenne pepper, green onions

Directions:
Butter a 13 x 9-inch baking dish.
Spread the bread cubes into the bottom of the baking dish.
Sprinkle with ham and shredded cheddar cheese.
In a bowl whisk the eggs with baking powder, half and half cream, seasoned salt, dry mustard powder, Worcestershire sauce and cayenne (if using].
Mix in green onions.
Pour over the bread cubes in the pan.
Cover and chill for at least 6-8 hours.
Set oven to 350 degrees F.
Bake uncovered for 50-50 minutes. (This cannot be correct.].
Allow to stand for about 5-7 minutes before slicing.
Marinated Strip Steaks With Gorgonzola Sauce


Ingredients:
beef broth, dry red wine, yellow onion, tomato paste, extra virgin olive oil, kosher salt, ground black pepper, unsalted butter, shallots, sour cream, gorgonzola, fresh chives

Directions:
In a large glass baking dish combine the marinade ingredients. Whisk to dissolve the tomato paste. Submerge the steaks in the marinade. Cover and refrigerate for 2 to 4 hours.
Prepare the grill for direct cooking over high heat (450° to 550°F].
Lift the steaks from the dish and pat dry with paper towels. Discard the marinade. Lightly brush the steaks with oil and season evenly with salt and pepper. Allow to stand at room temperature for 15 to 30 minutes before grilling. Meanwhile, make the sauce.
In a medium saucepan over medium heat, melt the butter. Add the shallot and cook until tender, about 2 minutes, stirring often. Mix in the sour cream and cheese and cook until the sauce begins to simmer and the cheese has melted, about 3 minutes, stirring occasionally. Remove from the heat, add ¼ teaspoon pepper, and cover to keep warm.
Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare–ups occur, move the steaks temporarily over indirect heat]. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the sauce. Garnish with chives, if desired.
Southwest Surprise Bread


Ingredients:
active dry yeast, 2% low-fat milk, sugar, butter, salt, all-purpose flour

Directions:
In a large mixing bowl, dissolve yeast in warm milk.  Add the beans, sugar, butter, salt and 2 cups of flour.  Beat until smooth.  Stir in enough remaining flour to form a firm dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in a bowl coated with cooking spray, turning once to coat the top.  Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.  Turn onto a lightly floured surface; divide in half.  Shape into loaves.  Place in two 9 x 5 x 3 inch loaf pans coated with cooking spray.  Cover and let rise until doubled, about 30 minutes.  Bake at 350F for 40-45 minutes or until golden brown.  Remove from pans to wire racks to cool.
Vegan Chilli Chocolate Truffles


Ingredients:
coconut cream, coconut oil, maple syrup, salt, cocoa powder

Directions:
Heat coconut cream, coconut oil, salt, red chili flakes, and maple syrup in a sauce pan for a minute. Do not boil.
Turn off the heat and add the chocolate chips. Stir until chocolate is fully melted.
Leave to cool for about 15 minutes.
Transfer mixture to a bowl, cover, and refrigerate for 1-2 hours or until fully set.
Use a 1” ice cream scoop to form the cooled chocolate mixture into balls. Arrange on a plate and put in the freezer for about 15 minutes.
Roll each ball in cocoa powder to coat evenly.
Serve immediately or refrigerate.
Mozzarella Turkey Meatballs W/Mushroom Onion Merlot Tomato Sauce


Ingredients:
egg, seasoning salt, ground turkey, mozzarella cheese, basil olive oil, butter, yellow onion, mushrooms, garlic cloves, tomato paste, tomato sauce

Directions:
Combine first 8 the ingredients in a large mixing bowl. Then add the ground turkey last.
Mix just enough to combine. Let rest for 15 – 30 minutes.
Make meatballs about the size of your fist and insert cube of mozzarella cheese in each. Pinch closed and roll between palms.
Put on baking sheet.
Bake at 400° for 20 minutes.
While meatballs are baking make sauce.
Add chopped onions and chopped mushrooms to olive oil and herbed butter melted in large dutch oven over high heat. (Pan should be large and deep enough to accommodate sauce plus 25 fist-sized meatballs.].
Add garlic and cook until onions and mushrooms are soft.
Add tomato paste, tomato sauce and merlot wine.
Salt and pepper to taste. Cover and simmer over medium heat.
After draining fat, add meatballs and any mozzarella cheese that spilled out into the baking sheet to the tomato sauce.
Cover and let cook over low heat for 30 minutes.
Serve over pasta and enjoy!
Crab and Goat Cheese Poblanos With Mango Salsa


Ingredients:
poblano chiles, mozzarella cheese, garlic cloves, ground cumin, fresh ground black pepper, dried red pepper flakes, lump crabmeat, frozen whole kernel corn, fresh cilantro, fresh lime juice, mango salsa, fresh cilantro

Directions:
Broil chile peppers on an aluminum foil-lined baking sheet 5 inches from heat  for 5 minutes on each side or until peppers look blistered.
Place peppers in a large zip-top plastic bag; seal and let stand 10 minutes to loosen skins.  Peel peppers.  Carefully cut peppers open lengthwise on one side, keeping stems intact; discard seeds.  Set peppers aside.
Process egg whites in a food processor until foamy.  Add mozzarella cheese and next 5 ingredients, processing until blended.
Place cheese mixture in a large bowl.  Stir in crabmeat and next 3 ingredients.
Spoon crabmeat mixture evenly into peppers, pinching cut edges together to seal.  Arrange stuffed peppers, seam side down, in a 13 x 9 inch baking dish coated with cooking spray.
Bake, covered at 375 degrees F.  for 25-30 minutes or until thoroughly heated.  Top with Mango Salsa, and garnish with cilantro if desired.
Festive Vegetable Kugel


Ingredients:
zucchini, carrots, sweet potatoes, onions, garlic cloves, fresh parsley leaves, fresh basil, dried basil, eggs, matzo meal, salt, pepper, olive oil

Directions:
Preheat oven to 375°F
Grate zucchini, carrots and sweet potatoes (can be done in the food processor].
Combine all ingredients in a large mixing bowl and mix well.
Spray a 3-quart rectangular or oval casserole with nonstick spray.
Add vegetable mixture and spread evenly.
Bake in preheated oven for 1 hour and 10 minutes, or until golden brown and firm.
Corn Blini With Smoked Salmon and Chive Cream


Ingredients:
light sour cream, fresh chives, corn, flour, yellow cornmeal, milk, salt, black pepper, smoked salmon, fresh chives

Directions:
Combine sour cream and chives in a small bowl. Cover and chill.
Cut kernels from ear of corn. Scrape remaining pulp from cob using the dull side of a knife blade. Discard cob. Set corn aside.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and cornmeal in a medium bowl; make a well in the center of the mixture. Combine milk and egg yolk in a small bowl, stir well with whisk. Add milk mixture to flour mixture, and stir with a whisk until just  moist. Stir in corn, salt, and pepper.
Place egg white in a bowl, beat with a mixer at high speed until foamy. Gently fold egg white mixture into corn mixture.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 1 tbls. batter per blini onto pan, spreading to about 2" diameter. Cook 2 minutes or until tops are covered with bubbles and edges begin to set. Carefully turn blinis over, cook for 1 more mintue. Transfer blinis to a serving platter, and arrange in a single layer; keep warm. Repeat process with the remaining batter. Top each blini with with 1 piece salmon and 1 teaspoons sour cream mixture. Garnish with chopped chives, if using.
Makes 8 servings.
Simple Custard
Category: desserts
By chloea

This is my own alteration of a few different recipes. Not too rich or too sweet as many egg custards can be. Can be served warm immediately or cold.

Ingredients:
4 cups whole milk
1 tablespoon vanilla extract
1 teaspoon butter
4  eggs
½ cup white sugar
3 tablespoons cornstarch

Directions:
Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil. Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves. Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 cups

Calories: 177.9
Fat: 7 g
Saturated fat: 3.4 g
Carbohydrates: 21.1 g
Sugars: 18.4 g
Protein: 7.1 g
Cholesterol: 106.5 mg
Sodium: 87.8 mg
Mediterranean Lentil Salad
Category: salad
By Candice

This is a delicious lentil salad, that keeps very well in the refrigerator.

Ingredients:
1 cup dry brown lentils
1 cup diced carrots
1 cup red onion, diced
2 cloves garlic, minced
1  bay leaf
½ teaspoon dried thyme
2 tablespoons lemon juice
½ cup diced celery
¼ cup chopped parsley
1 teaspoon salt
¼ teaspoon ground black pepper
¼ cup olive oil

Directions:
In a saucepan combine lentils, carrots, onion, garlic, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy. Drain lentils and vegetables and remove bay leaf. Add olive oil, lemon juice, celery, parsley, salt and pepper. Toss to mix and serve at room temperature.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 servings

Calories: 147.4
Fat: 7.1 g
Saturated fat: 1 g
Carbohydrates: 16.2 g
Sugars: 3 g
Dietary fiber: 5.8 g
Protein: 6 g
Sodium: 452.8 mg
Grammy's German Potato Salad
Category: side-dish
By KFREESE

This is a different potato salad for those who don't want a mayonnaise-based recipe. My family has enjoyed this for many years, and it is easy to adapt by adding more spices that suit your family.

Ingredients:
8  white potatoes, peeled and cut into cubes
1 large onion, chopped
2 teaspoons white sugar
½ teaspoon dry mustard
½ teaspoon salt
¼ cup cider vinegar, divided
1 pinch ground black pepper
¼ cup vegetable oil

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 15 minutes; drain. Put potatoes into a large bowl; add onion and stir. Mix sugar, mustard, and salt together in a bowl. Stir just enough vinegar into the sugar mixture to form a paste; season with black pepper. Whisk remaining vinegar and vegetable oil together in a separate bowl until smooth; stream into bowl with the paste, whisking continually to incorporate. Pour the dressing over the potato and onion mixture. Cover the bowl with plastic wrap and let salad cool slightly, 5 to 10 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 5 servings

Calories: 381.9
Fat: 11.4 g
Saturated fat: 1.8 g
Carbohydrates: 64.3 g
Sugars: 5.6 g
Dietary fiber: 8.1 g
Protein: 7.3 g
Sodium: 254.9 mg
Vegetable Paella With Artichokes & Yellow Rice


Ingredients:
frozen artichoke hearts, chicken broth, rice, tomatoes, green onion, garlic clove, lemon juice, turmeric, cumin, black pepper, parmesan cheese, parsley

Directions:
"In a dutch oven casserole, stir together all ingredients, excluding parmesan and parsley.  Cover pan and simmer mixture for 30 minutes, or until rice is tender and liquid is absorbed.  Fluff rice with a fork and serve, sprinkled with grated cheese and parsley.  If adding peas, add at the end of the cooking time, cover and let rest until peas are warmed."
Fall Harvest Fruit Salad
Category: salad
By Amanda W

This salad is a delicious way to enjoy the best of the fall fruit harvest.

Ingredients:
4 medium ripe pears - peeled, cored, and cubed
4 medium apples - peeled, cored, and cubed
1 tablespoon lemon juice
1 cup sweetened dried cranberries (such as Craisins®)
½ cup chopped walnuts
½ cup granola
½ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

Directions:
Coat pears and apples in lemon juice. Mix dried cranberries, walnuts, granola, brown sugar, cinnamon, and nutmeg together in a large bowl. Toss pears and apples into the mixture.

Prep time: 15 mins
Total time: 15 mins
Yields: 12 servings

Calories: 182.8
Fat: 4.7 g
Saturated fat: 0.6 g
Carbohydrates: 36 g
Sugars: 28.2 g
Dietary fiber: 4.2 g
Protein: 1.9 g
Sodium: 5 mg
VELVEETA® Cheesy Bacon Brunch Casserole


Ingredients:
frozen shredded hash browns, fresh mushrooms, onion, eggs, sour cream

Directions:
HEAT oven to 350ºF.
COOK and stir bacon in large skillet on medium heat 10 minute or until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
ADD potatoes, mushrooms, peppers and onions to reserved drippings in skillet; cook 10 minute or until peppers and onions are crisp-tender, stirring occasionally. Stir in VELVEETA. Spoon into 13x9-inch baking dish sprayed with cooking spray.
WHISK eggs and sour cream in medium bowl until blended; stir in bacon. Pour over vegetable mixture.
BAKE 40 minute or until center is set and casserole is heated through.
Size Wise:
Looking for something to serve as part of your next brunch menu? This satisfying casserole is sure to fit the bill since it makes enough for 12 servings.
Keeping it Safe:
Always serve egg-based dishes immediately after cooking to prevent bacterial growth. Be sure to cook until the eggs are completely set. Avoid recipes which call for partially cooked or raw eggs.
Make Ahead:
Casserole can be assembled ahead of time. Refrigerate up to 24 hours before baking as directed, increasing the baking time if needed until casserole is done.
Substitute:
Substitute 1 pkg. (8 oz.] KRAFT Shredded Cheddar Cheese for the cubed VELVEETA.
Off the Shelf Pasta Salad


Ingredients:
dry pasta, onion, green bell pepper, black olives, diced tomatoes

Directions:
Cook pasta according to package instruction, and drain.
Add the rest of the ingredients, and allow to cool in the refrigerator for one hour.
Stir, and serve.
Beer and Cheddar Soup


Ingredients:
beer, instant chicken bouillon granules, carrot, celery, onion, all-purpose flour, milk, sharp cheddar cheese, salt, ground black pepper

Directions:
In a 3 quart saucepan, combine beer and bouillon powder or granules.
Cook over medium heat stirring frequently, until dissolved.
Add carrot and celery.
Separate onion into rings; add to beer mixture.
Bring to a boil.
Reduce heat.  Simmer, covered, 10  minutes Place flour in small bowl.
Gradually stir or whisk in 1 1/2 cups milk until smooth.
Gradually stir into soup until blended.
Stir remaining 1 1/2 cups milk into soup.
Cook, stirring frequently, until thickened, about 15 minutes.
Add cheese a little at a time, stirring after each addition, until cheese melts.
Add salt and pepper.
Cook 1 minute; do not boil.
Serve immediately.
Herbs, Spices & Flavorings.
Dee's  Dinner Salad


Ingredients:
lettuce, asparagus, avocado, blue cheese

Directions:
"Mix together."
Mexican Mango and White Fish Ceviche
Category: appetizers-and-snacks
By gem

Fresh and delicious, this Mexican ceviche will add punch to your next party. An easy no-cook, make-ahead starter or nibble. Serve with tortilla chips, avocado, lime wedges, and salt to garnish.

Ingredients:
2 pounds white fish, cut into small cubes
4  limes, juiced
½  orange, juiced
1 tablespoon olive oil
1  green chile pepper, chopped
2  mangoes, cut into cubes
5  green onions, chopped
3  tomatoes, seeded and chopped
½ cup chopped fresh cilantro
salt and ground black pepper to taste

Directions:
Combine white fish, lime juice, orange juice, oil, and chile pepper in a glass or ceramic bowl. Cover with plastic wrap and refrigerate for 90 minutes. Mix in mangoes and green onions, cover, and chill for 10 minutes more. Gently fold in tomatoes and cilantro. Season with salt and pepper and serve immediately.

Prep time: 15 mins
Total time: 1 hr 55 mins
Yields: 12 servings

Calories: 148.2
Fat: 5.8 g
Saturated fat: 0.9 g
Carbohydrates: 9.8 g
Sugars: 6.1 g
Dietary fiber: 2 g
Protein: 15.4 g
Cholesterol: 45.4 mg
Sodium: 56.5 mg
Daikon Radish Stuffed Flatbread/Mooli Paratha


Ingredients:
wheat flour, salt, chili powder, jeera powder, water, radish, ajwain, turmeric powder, jeera powder, onion, salt, chili powder, cilantro leaves

Directions:
Make up the dough using the water (as much as you need from the radish] Discard any left over water.
Leave the dough covered in a warm place to rest for half an hour.
Add salt to the grated radish.
After 15 mins squeeze out more water and discard this.
Then to the dry grated radish add the rest of the filling mix.
now make small balls of the dough a little bigger than an egg.
Flatten them out, dip in dry flour and roll them out using a rolling pin to a teacup saucer size.
Make smaller balls of the filling mix about the size of an egg yolk and place each filling ball in the center of the dough soucer.
Gather the rest of the dough around it so that the dough complety covers the filling.
Dip it in dry flour and roll it out again theis time bigger than a saucer.
Heat a tsp of oil in the frying pan.
Add the bread and shallow fry on each side until brown spots appear.
Smoked Mackerel Tarts


Ingredients:
puff pastry sheets, plum tomatoes, spring onions, flat leaf parsley

Directions:
Preheat oven to 180°C.
Line two backing trays, with baking paper.
Cut the pastry into quarters and trim the edges. Mark a rim all around each piece by cutting halfway through the pastry, about 1 cm in from the edge.
Bake for 10 minutes.
On each piece, press the centre down, leaving the raised rim.
Carefully spread the centres with half the cheese.
Skin and flake the mackerel and divide between the pastry cases with the tomatoes and spring onions.
Put the rest of the cheese on top (in splodges].
Bake for 10 minutes.
Serve warm or cold, sprinkled with parsley if desired.
Grandma Elsie's Bread and Butter Pickles


Ingredients:
cucumbers, onions, canning salt, vinegar, boiling water, mustard seeds, celery seeds, turmeric, sugar

Directions:
Wash cucumbers well. Slice, then discard any slices with blemishes.
Mix cucumbers, onions, and salt; let stand 2 hours. Drain and rinse off excess salt.
Combine vinegar, boiling water, mustard seed, celery seed, turmeric and sugar. Bring to a boil, add cucumbers. Cook 5 minutes.
Pack into hot sterilized jars leaving 1/4-inch headspace. Wipe rim of jar with a damp paper towel. Adjust 2 piece caps. Process in a boiling water bath canner for 15 minutes.
*Test cucumbers for hollowness: if a cucumber floats in a bucket of water, it's a "hollow" cucumber and is good for relish, not pickling.
**To avoid a cloudy brine or darkened pickles, do not use common table salt (use only canning salt].
Lentil Soup With Egyptian Spices


Ingredients:
olive oil, onions, garlic cloves, garlic cloves, celery, tomatoes, lentils, salt, olive oil, salt

Directions:
In a large pot over medium heat, heat olive oil. Add the onions, garlic, carrots, salt and celery. Cook, stirring until onions are translucent, about 7 minute.
Add the lentils, tomatoes & RawSpiceBar's Egyptian Spices. Cook for 1-2 minutes until fragrant.
Add the stock, bring to the boil then turn down the heat to low and simmer for 35-45 min, until vegetables are very soft.
hile the soup is simmering, make the croutons. Preheat oven to 200°C Cut or tear pita bread into bite-sized pieces. Toss with a generous drizzle of olive oil and sprinkle with a little salt then spread on a baking sheet in a single layer. Place in oven for about 10-12 minutes, until golden and crispy.
Puree the soup with a blender in batches, until smooth. Adjust seasoning and serve with croutons and a sprinkle of dukkah if you like. Enjoy!
Air Fryer Donut Sticks
Category: bread
By Allrecipes

Turn a sheet of crescent dough into homemade cinnamon and sugar doughnut sticks, cooked in the air fryer, and served with fruit jam, syrup, honey, or melted chocolate for dipping!

Ingredients:
1 (8 ounce) package refrigerated crescent roll dough
¼ cup butter, melted
½ cup white sugar
2 teaspoons ground cinnamon
½ cup any flavor fruit jam

Directions:
Unroll crescent roll dough sheet and pat out to an 8x12-inch rectangle. Cut dough in half lengthwise with a pizza cutter and cut each piece crosswise into 1/2-inch wide "sticks." Dip doughnut sticks in melted butter and place in a single later in the air fryer basket. Cook in the air fryer at 380 degrees F (195 degrees C) until well browned, 4 to 5 minutes. Stir together sugar and cinnamon in a pie plate or shallow bowl. Remove doughnut sticks from the air fryer and roll in cinnamon-sugar mixture. Repeat with remaining dough. Serve doughnut sticks with jam.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 48 donut sticks

Calories: 265.8
Fat: 11.8 g
Saturated fat: 5.1 g
Carbohydrates: 37.6 g
Sugars: 24.1 g
Dietary fiber: 0.5 g
Protein: 2.2 g
Cholesterol: 15.3 mg
Sodium: 267.3 mg