xiaoxl/recipe_data huggingface dataset:
Rum Caramel Cake  (Cake Mix)


Ingredients:
dark rum, water, eggs, unsalted butter, dark brown sugar, milk, vanilla extract, powdered sugar

Directions:
For cake:
Preheat oven to 350°F.
Spray 3 (8inch] round cake pans with non-stick spray; set aside.
In a large bowl, beat cake mix, rum, water, eggs and oil on low speed with an electric mixer for 30 seconds.
Scrape down sides of bowl and beat for 2 minutes on medium speed.
Divide batter evenly between 3 prepared pans.
Bake in oven for 18-20 minutes or until tester comes away clean.
Cool completely before icing.
For icing:
Melt butter with brown sugar in medium saucepan over medium-low heat.
Bring to a boil, stirring constantly.
Add milk and bring to a hard boil, stirring constantly until sugar is completely dissolved.
Remove from heat and stir in vanilla extract.
Let cool to room temperatureand transfer to a medium bowl.
Use an electric mixer on medium speed to beat in powdered sugar until smooth.
Spread icing on top of each cake round.
Stack and ice the sides and top of the cake.
Mika's Raspberry Pizza Dessert


Ingredients:
walnuts, powdered sugar

Directions:
Unroll 1 roll of crescent rolls and seal all perferations.  On floured surface roll out to about 10"x14" and put on a cookie sheet.
Mix Raspberry jam and walnuts together and put on top of the crescent roll crust.
Unroll the second roll of crescent rolls and seal all the perferations.  On floured surface roll out and cut long strips with a knife or a pizza cutter.
Put strips on top of raspberry jam to make a (lattice style]decorative topping.
You can put an egg wash on now if you would like.
Cook for about 20 -25 minutes or until golden brown.  After totally cooled top with powdered sugar.
Teriyaki Tofu Philly


Ingredients:
olive oil, firm tofu, onion, green pepper, lettuce, tomatoes, mayonnaise

Directions:
Heat saute pan on medium high heat with olive oil. Add tofu and saute until lightly browned.
Turn heat down to medium and add onions and green peppers; cook until slightly softened then add mushrooms and do the same.
Meanwhile, prepare hoagies with desired condiments: mayo,cheese,etc. (leave lettuce and tomato for last].
When mushrooms are slightly softened turn heat to low then drizzle teriyaki sauce a little at a time until mixture is coated. Heat for just a couple of minutes making sure not to burn.
Spoon mixture onto hoagie buns, top with lettuce, tomato,etc and enjoy.
This recipe is delicious served with french fries or tater tots or you could spoon mixture on rice for an oriental dinner!
Sweet Zucchini Relish
Category: side-dish
By Gail

My mother's sweet zucchini relish is a family favorite. It's delicious on hamburgers and hot dogs.

Ingredients:
12 cups shredded unpeeled zucchini
4 cups chopped onion
5 tablespoons canning salt
1  red bell pepper, chopped
1  green bell pepper, chopped
6 cups white sugar
2 ½ cups white vinegar
1 tablespoon cornstarch
¾ teaspoon ground nutmeg
¾ teaspoon ground turmeric
1 ½ teaspoons celery seed
½ teaspoon ground black pepper

Directions:
Place the zucchini and onion in a large, non-metallic bowl, and sprinkle the salt overtop. Use your hands to evenly mix the salt throughout the zucchini. Cover, and refrigerate overnight. The following day, drain the zucchini in a colander, and rinse well with cool water. Squeeze out excess water and set aside. Place the red and green bell pepper, sugar, vinegar, and cornstarch into a large pot. Add the nutmeg, turmeric, celery seed and pepper. Stir to combine, then add the drained zucchini. Bring to a boil over medium-high heat, then reduce the heat to medium-low, and simmer 30 minutes. Meanwhile, sterilize 7 one-pint jars and lids to hold relish. Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids. Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes. Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all).

Prep time: 50 mins
Cook time: 1 hr 10 mins
Total time: 12 hrs
Yields: 7 pint jars

Calories: 46.9
Carbohydrates: 11.9 g
Sugars: 11.2 g
Dietary fiber: 0.3 g
Protein: 0.2 g
Sodium: 313 mg
Quick and Tangy Marinated Sweet Peppers


Ingredients:
bell peppers, bell peppers, bell peppers, vinegar, water, sugar, flaked sea salt, ginger, garlic, black pepper, lemon, zest of

Directions:
Heat oven to 375 deg F/ 190 deg Celsius.
Place the peppers snugly together in an oven dish. When oven reaches the correct heat, put the peppers in the oven.
In the meantime, mix the vinegar, sugar, water and salt in a small pot.
Peel and chop the ginger and garlic and add to the pot, also the coarse black pepper and chilli/hot pepper flakes. (You can use fresh hot chillis as well, but remove the seeds first and then chop finely].
The potato peeler should have yielded thin blobs of lemon zest without the white pith. Add that to the pot as well.
Stir, bring to the boil, and turn off the heat.
In the meantime, the peppers in the oven should char and blister lightly on the outside. Turn them with a long-handled fork. When blistered all over, take out and cover with a thick kitchen cloth until cool enough to handle.
They will be very soft and cooked, but that also makes them easier to digest!
Peel off the thin outer skins, remove the seeds, stem end and ribs, and cut into rough strips. I layered the strips from green to red in a glass bowl which also has a plastic lid for storage.
Carefully pour over the marinade (actually just like pickling liquid]. Push some of the lemon zest into the pepper mixture, otherwise they all stay on top.
Cool, cover, refrigerate, and start using the next day.
Classic Hummus


Ingredients:
chickpeas, garlic clove, tahini, fresh lemon juice, extra virgin olive oil, water, cumin, sesame seeds

Directions:
1. Combine ingredients in a food processor and blend until desired creaminess.
2. Add water to make a thinner hummus.
3. Top with a drizzle of olive oil, salt, freshly ground pepper and sesame seeds, if desired.
Todays Special (chicken With Swiss Cheese and Wine)


Ingredients:
boneless skinless chicken breasts, swiss cheese, white wine, herb stuffing mix, butter

Directions:
In lightly greased baking dish, lay out chicken breasts., Put 1 slice of swiss cheese on each breast., Mix together wine and soup thoroughly., Pour soup mixture over chicken evenly., Spinkle stuffing mix over top covering all chicken., Drizzle melted butter over stuffing., Bake uncovered at 350 for 45 minutes., Enjoy!
Thick and Chunky Crock Pot Game Day Chili


Ingredients:
beef stew meat, onion, garlic cloves, green bell pepper, corn tortilla chips, kidney beans, diced tomatoes, tomato sauce, cinnamon, chili powder, cumin, ground coriander, pepper, salt, sugar

Directions:
Place all in the crock pot in the order listed., Gently stir everything together., Cover and cook on low for 6-8 hours or on high for about 4 -5 hours., When done, mix again very well., Serve topped with sour cream, shredded cheese, green onions, etc.
Spicy Chicken Rustica on Ravioli and Arugula


Ingredients:
olive oil, onion, red bell pepper, garlic cloves, boneless skinless chicken breasts, sun-dried tomato, tomato sauce, sea salt, ground pepper, fresh basil, arugula leaves

Directions:
At medium high heat, saute onion, peppers and garlic in 4 Tbsps. of the olive oil until slightly tender. Add chicken pieces. Saute until chicken is no longer pink. Add sundried tomatoes and saute for 2 minutes longer. Turn temperature down to medium low. Add tomato sauce, salt, black pepper. Simmer for 10 minutes so that flavors blend well. Add fresh basil last 2 minutes of simmering.
Cook ravioli as per instructions on the package.
Heat saute (fry] pan to high and take off of the fire. Pour last 2 tablespoons of olive oil into the pan after it has a cooled for a minute. Add the arugula and stir until slightly cooked (to prevent over cooking like spinach].
Serve the sauce over ravioli with a few "piles" of Argula around the outside for a decorative look -- .A fresh basil leaf on top is a nice touch.
Vegan Brownie-Oat Cookies


Ingredients:
flour, sugar, oats, cocoa powder, baking powder, egg substitute, maple syrup, vanilla

Directions:
Mix egg replacer, vanilla, and syrup., Add to dry ingredients and stir until moistened., Form into small balls and bake on greased cookie sheets at 350° for 10 minutes.
Broccoli Made Simple


Ingredients:
broccoli, garlic cloves, olive oil, water, soy sauce, salt, chili powder

Directions:
Wash the broccoli.
Cook in boiling water for about 10 minutes until barely tender and still brightly colored.
Finely chop the garlic.
Place olive oil in a non-stick pan over medium heat.
Add salt, then garlic to the hot oil.
Saute until garlic starts to soften and brown.
Add the water, soy sauce, then pepper.
Lower heat and simmer for 2 minutes.
Place cooked broccoli in a bowl and pour the garlic mixture over it.
Mix gently.
Jalapeno Glazed Ham Steak


Ingredients:
fresh cilantro, ham steak

Directions:
Heat grill; place jelly in a microwave safe bowl and wave it on HIGH for 30 seconds; add cilantro if using and mix well.
Pat ham dry with a paper towel.
Place ham on grill over medium heat or 4-6 inches from medium hot coals; brush with half the glaze and cook 5-7 minutes, turning and brushing with remaining glaze during the last 2 minutes of grill time.
Squash, Pepper and Onion Salad


Ingredients:
onion, celery, green pepper, wine vinegar, sugar, pepper, cider vinegar, garlic clove

Directions:
Stir together first 4 ingredients in a bowl. Mix rest of ingredients, stir well and pour over vegetables. Allow at least 8 hours to meld.
Will keep in an airtight container in refrigerator for 10 days.
Steak Supper in Foil


Ingredients:
carrots, celery ribs, potatoes, water

Directions:
Preheat oven to 450°F., Place a 24x18 piece of heavy duty foil in a shallow baking pan., Place meat on foil., Stir together the chicken soup and the dry onion soup mix., Spread on meat., Top meat with vegetables and sprinkle water over all., Fold foil over and seal securely., Bake 1 1/2 hours or until tender.
Easy Iced Mocha  (1.5 Ww Points)


Ingredients:
instant coffee, Splenda sugar substitute, 1% low-fat milk, water

Directions:
Mix first 3 ingredients in water til dissolved, add milk and serve over ice.
Notes: I make a point to buy the instant coffee that dissolves in cold water.  If you have regular instant coffee, just dissolve it in a small amount of hot water first then add cool water.
Zesty French Dip


Ingredients:
beef roast, salt, pepper, beef broth, beer

Directions:
Pat roast dry, sprinkle with salt and pepper to taste, and place in slow cooker.
In a mixing bowl, combine beef broth, onion soup, and beer.
Pour over meat.
Cover and cook on LOW 8 hours, or until meat is tender but not dry.
Split rolls, toast in toaster oven.
Remove meat from cooker and allow to rest for 10 minutes.
Then shred with two forks or cut on the diagonal into thin slices, and place in rolls.
Serve with dipping sauce on the side.
Giada's Crostini Alla Romana


Ingredients:
prosciutto, fresh mozzarella cheese, basil leaves, salt, fresh ground black pepper

Directions:
Preheat the oven to 375 degrees F.
Place the slices of ciabatta on a parchment lined baking sheet.
Bake until crisp and golden around the edges, about 8 minutes.
Remove the bread from the oven.
Place the prosciutto slices and mozzarella on the crostini toast and return to the oven to melt the cheese, about 8 more minutes.
Remove the baking sheet from the oven.
Transfer the crostini to a serving plate.
Sprinkle fresh basil over and serve immediatley.
Creamed Scallops, Corn, and Tomatoes


Ingredients:
margarine, green onion, bay scallops, flour, dried basil, salt, dried thyme, frozen whole kernel corn, diced tomatoes, soy sauce

Directions:
Melt margarine over medium-high heat in a large non-stick skillet.
Add green onions and scallops, saute 3 minutes.
Add flour, basil, salt, thyme, and red pepper, stirring until blended.
Stir in corn, milk, and tomatoes (dash of soy]; bring to a boil, and cook 2 minutes or until slightly thick, stirring constantly.
Peach Cake I
Category: desserts
By Jenny

Love those peaches!

Ingredients:
⅔ cup butter
1 cup white sugar
¾ cup milk
1 cup all-purpose flour
¼ teaspoon salt
2 teaspoons baking powder
1 (15 ounce) can sliced peaches

Directions:
Preheat oven to 350 degrees (175 degrees C). Lightly grease one 8 x 8-inch pan. Cream together the sugar and butter. Add the flour, milk, salt, and baking powder. Mix well and pour into prepared pan. Spread fruit evenly over the top of the batter and pour juice from canned peaches over top. Bake in at 350 degrees F (175 degrees C) for 50 minutes or until fully browned on top.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 1 - 8x8 inch cake

Calories: 267.7
Fat: 12.8 g
Saturated fat: 8 g
Carbohydrates: 37 g
Sugars: 25.2 g
Dietary fiber: 0.7 g
Protein: 2 g
Cholesterol: 34 mg
Sodium: 257.2 mg
Thai Shrimp Kabobs With Hot Ginger Sauce


Ingredients:
large shrimp, canola oil, soy sauce, lemon juice, fresh ginger, garlic, soy sauce, lemon juice, fresh ginger, cornstarch, water

Directions:
Combine marinade ingredients (oil through garlic] in a ceramic or glass bowl.
Stir in shrimp, cover and refrigerate between 3 hours and overnight.
Thread shrimp on skewers and grill just until opaque (about 5 minutes].
SAUCE:
In a small saucepan, combine apricot preserves, soy sauce, lemon juice and 1/2 tsp grated ginger; bring to a boil.
Dissolve cornstarch in orange juice and add to apricot mixture.
Stir just until sauce thickens.
Serve hot with shrimp.
Old Fashioned Sugar Cookies


Ingredients:
butter, sugar, eggs, baking soda, baking powder, salt, nutmeg, sour cream, vanilla

Directions:
Cream butter and sugar until fluffy.
Add eggs one at a time, beating well.
Add sifted dry ingredients alternately with the sour cream, mixing well after each addition until smooth.
Blend in vanilla.
Wrap in waxed paper and chill overnight or until firm to roll.
Roll on floured board to about 1/4-inch thickness.
Cut with cookie cutters; place on an ungreased cookie sheet.
Sprinkle with sugar if desired.
Bake at 375°F for 12 minutes or until lightly browned.
Cheesy Scalloped Potatoes


Ingredients:
potatoes, Velveeta cheese, butter, flour, milk

Directions:
Spray a 9x13-inch baking dish and layer the potatoes and Velveeta cheese.
Make sauce by melting butter, whisk in flour, then gradually add milk, stirring constantly until thickened.
Add salt and pepper to taste and pour over potato cheese casserole.
Bake at 350° for 1 hour or until potatoes are tender.
Manly-Man Salisbury Steaks


Ingredients:
ground beef, garlic powder, egg, salt, fresh coarse ground black pepper, butter, Worcestershire sauce, fresh mushrooms, salt, fresh coarse ground black pepper, fresh parsley

Directions:
In large mixing bowl, combine well with hands the hamburger, 1/3 cup cream of mushroom soup, 1/3 cup french onion soup, garlic powder, bread crumbs and egg.
Shape into six 6 1/2" x 4 1/2" oval patties, 1/2" thick.
Place on cookie sheet as you go.
Sprinkle tops with salt and pepper.
In 2 frying pans, place a little butter and melt.
Add 3 patties to each pan seasoned-side down.
Salt and pepper other sides while bottoms are frying.
Fry over medium-high heat for 3 minutes or till deep browned.
TURN CAREFULLY. You don't want to "flip" them or you'll break them. I just gently and carefully roll them over slowly with 2 spatulas.
Brown other sides for about 2 minutes.
While patties are cooking, mix sauce ingredients together:
Rest of soups, browning sauce, Worcestershire, salt, pepper, and mushrooms.
When patties are done, carefully place onto clean cookie sheet(s].
Pour grease out of pans and wipe with paper towels.
Place a little bit of sauce into each pan, just a spoonful each and swirl around with back of spoon.
Place patties back into pans.
Pour/spoon rest of sauce evenly over each patty.
Bring to a simmer and simmer 3-5 minutes longer. Stir sauce occasionally.
Remove to warm platter, pour any sauce from pans over the tops.
Garnish with fresh chopped parsley if desired.
Great with mashed potatoes dotted with butter, green beans and crusty warm bread! :].
Serves 6 hungry guests! :].
*All 6 patties can be done in an electric skillet if you've got one handy. Just watch them so they don't burn if yours runs hot, too.
**This does not make a ton of gravy -- just enough to compliment the steaks, not drown them, LOL! If you prefer a lot more, double the sauce part.
Spinach Rice Fantastic


Ingredients:
frozen chopped spinach, monterey jack cheese, butter, margarine, onion, dry mustard, salt

Directions:
Cook rice mix according to package directions., Press spinach between paper towels to remove excess moisture., Combine rice, spinach, and all remaining ingredients., Spoon into a lightly sprayed or greased shallow casserole dish or baking pan., Bake, uncovered, at 350F for 35 to 40 minutes, or until heated through., NOTE: You can assemble this casserole ahead of time and refrigerate., Let stand at room temperature for 30 minutes, then bake.
Creamy Tarragon Scallops With Spinach & Smashed Potatoes


Ingredients:
potato, unsalted butter, half-and-half, sea scallops, garlic, dry white wine, yellow onions, half-and-half, dried tarragon, fresh tarragon

Directions:
Boil until potatoes are tender, about 8 minutes.
Drain.
Return to pot.
Smash potatoes.
Stir in 1 tablespoons butter. Stir in Half and Half and ½ teas. tarragon into warm smashed potatoes.
Season to taste with salt and pepper.
Set aside and keep warm.
Steam spinach leaves and keep warm.
Melt 2 tablespoons butter in cast iron or heavy skillet over medium-high heat.
Dry scallops and sprinkle with salt and pepper.
Add scallops; sauté until just opaque in center, about 2 minutes per side.
Transfer to plate; tent with foil.
Reserve juices in skillet.
Sauté onions in skillet until softened; add garlic, then wine.
Deglaze skillet.
Simmer over medium heat until absorbed, about 2 minutes. Reduce heat to MED-LOW.
Stir in about 1/2 cup Half and Half and 1 teas. tarragon; simmer 1-2 minute to thicken.
Season sauce to taste with salt and pepper.
To serve: Divide and place steamed spinach on top smashed potatoes on two warmed plates.
Divide scallops and place on spinach.
Divide sauce over all.
Beef Turnovers (Empanadas)


Ingredients:
ground beef, olive oil, sazon goya with coriander and annatto, tomato sauce, garlic, garlic, onion, black pepper, oregano

Directions:
In a skillet, heat oil on medium.
Stir in beef and cook until browned.
Stir in remaining ingredients, except discos and frying oil.
Lower heat and simmer for 15 minutes or until mixture thickens.
Roll discos out to about 1/2-inch larger in diameter.
Spoon about 1 tbsp.
meat mixture into middle, fold over; moisten edges and seal with a fork.
Heat 2-1/2 inches of oil in a deep saucepan on medium.
Cook empanadas in batches, turning to brown on both sides.
Drain on paper towels.
Bartender's Breakfast


Ingredients:
vodka, cherry tomatoes, fresh basil, ground coriander, fresh chives, cracked pepper, cherry tomatoes, fresh basil leaf

Directions:
Pour all ingredients into a blender without ice., Blend until smooth., Strain into a highball glass filled with ice., Garnish with a cherry tomato and basil leaves on a cocktail stick if desired.
Posole


Ingredients:
boneless pork shoulder, onion, garlic, cayenne pepper, water, hominy, dried oregano, fresh cilantro

Directions:
Heat the oil in a large saucepan over medium-high heat. Add the pork, season with salt and pepper, and saute until browned, about 10 minutes. Add the onion, garlic, and chile pepper and saute until the onion is softened, about 3 minutes.
Stir in the water. Bring to a boil, cover, reduce the heat, and simmer until the meat is tender, about 1 1/2 hours.
Add the hominy and oregano and simmer for another 30 minutes.
Stir in the cilantro and serve hot.
Very Healthy Smoked Mackerel With Tomato and Mixed Beans


Ingredients:
olive oil, onion, garlic clove, chopped tomatoes, red wine vinegar, sugar, bay leaf, red kidney beans, tomato puree

Directions:
heat the oil in a large pan and cook the onion and garlic until soft and transparent.
stir in the tomatoes, tomato puree, vinegar, sugar and bay leaf - bring to the boil.
season and stir in the beans.
Cover and simmer for 3-4 minutes.
stir in the fish, cover and cook until piping hot, approximately 5 minutes.
serve with cous cous or chunky french bread.
Beef Mince and Macaroni with a Yoghurt-Garlic-Sauce


Ingredients:
elbow macaroni, onions, butter, garam masala powder, cumin powder, green chili, coriander leaves, beef mince, yoghurt, garlic

Directions:
Make the macaroni as per the package instructions., Fry the onions in the butter till they are golden brown., Add the green chillies and saute., Add the spice powders., Add the minced beef and fry till brown and cooked., Add the coriander leaves and mix well., Add the macaroni to this and stir till heated through., Mix the yoghurt and garlic together., Serve the macaroni in a platter., Pour the yoghurt and garlic sauce over it and serve.
Banana Chai Bread
Category: breakfast-and-brunch
By GODGIFU

A low-fat banana bread flavored with chai. Chai is a spicy Indian tea, which should be available in many supermarkets.

Ingredients:
1 ¾ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¾ cup white sugar
½ cup lowfat cream cheese
2  eggs
¾ cup mashed bananas
¼ cup brewed chai tea

Directions:
In a medium bowl mix together flour, baking powder, and salt. In a separate bowl mix sugar, cream cheese, and eggs until light and fluffy. Mix mashed bananas and Chai into cream cheese mixture. Add flour mixture and mix until smooth. Pour mixture into a greased 9x5 inch loaf pan. Bake in a preheated 350 degree F(175 degrees C) oven for 60 minutes. Cool on rack. Remove from pan after 10 minutes.

Yields: 1 loaf

Calories: 164.4
Fat: 2.9 g
Saturated fat: 1.5 g
Carbohydrates: 30.8 g
Sugars: 14.3 g
Dietary fiber: 0.9 g
Protein: 4.2 g
Cholesterol: 37 mg
Sodium: 262.6 mg
Twice-Baked Potatoes With Leeks


Ingredients:
baking potatoes, leeks, butter, milk, cream cheese with chives, salt, pepper, sour cream

Directions:
Heat oven to 400 degrees.  Pierce potatoes with fork; bake until tender, about 1 hour.
Chop 2 leeks.  Cut remaining leeks into thin strips about 2" long.  In nonstick skillet, melt 1 T. butter over medium heat.  Add chopped leeks;  cook, stirirng, 5 minutes.
Horizontally cut top 1/3 from each potato.  Scoop potato from skins, leaving 1/4"-thick shells.  Heat milk and remaining butter until hot; add to potatoes with cheese, salt and pepper.  Mash; stir in cooked leeks.  Pipe or spoon mixture into potato shells.  On baking sheet, bake until golden, 20-25 minutes.
In nonstick skillet, heat 1/4" oil over medium heat.  Add sliced leeks; cook, stirring, 2 minutes.  Drain on paper towels.  Top potatoes with leeks and, if desired, sour cream.
French Toast With Praline Topping


Ingredients:
eggs, half-and-half, skim milk, granulated sugar, vanilla, cinnamon, nutmeg, salt, butter, light brown sugar, pecans, light corn syrup, cinnamon, nutmeg

Directions:
Slice french bread into 20 slices, 1-inch thick.
Arrange slices in buttered 9 by 13 bakiing pan in two rows, overlapping.
In a large bowl, combine eggs, half-and-half, milk, granulated sugar, vanilla, cinnamon, nutmeg, and a dash of salt (1st measurements].
Beat with beater until blended but not too bubbly.
Pour over bread, covering all and spoon inbetween the slices.
Cover with foil and refrigerate overnight.
THE NEXY DAY:.
Preheat oven to 350.
Make topping by combining all ingredients starting with the 2 sticks of butter.
Topp the bread and bake for 40 minutes until lightly golden and puffed.
Serve with maple syrup.
(Serving = 2 slices with topping.].