xiaoxl/recipe_data huggingface dataset:
Remy's Pistachio Cake With Caramel Icing


Ingredients:
pistachio pudding mix, sour cream, eggs, sugar, cinnamon, butter, light brown sugar, milk, confectioners' sugar

Directions:
Preheat oven to 350.
Mix all cake ingredients together. Beat about 2 minutes.
Coat a bundt pan with oil cooking spray. Pour in 1/3 of the cake batter. Sprinkle 1/3 of the nut mix on top. Repeat two more times, till you have 3 layers each cake batter and nut mix.
Bake about 50 minutes or till a toothpick inserted in the cake comes out clean. Allow to cool 5-10 minutes on a cooling rack. Then flip the cake onto a serving plate.
While the cake is baking, prepare the icing --
Melt butter in a pan over medium heat. Stir in the brown sugar and bring to a boil, then reduce to low. Stir for two minutes.
Add milk bring to a boil, stirring constantly. Cool to lukewarm.
Gradually sift in all the confectioners sugar. Whisk until icing gets stiffer.
Pour the icing over when the icing is cool enough to stick to the cake so that it does not settle at the bottom of the cake and serving plate.
Slow Cooker Egg Casserole With Sausage and Red Pepper


Ingredients:
Italian sausage, red onion, eggs, milk

Directions:
In a medium skillet, brown the sausage.  Drain and set on paper towels until ready.
Spray the bottom of your slow cooker with non-stick cooking spray.  Add bread pieces, diced red pepper, chopped red onion and browned sausage to the base of the slow cooker.
In a medium bowl, whisk the eggs with the milk and season with salt and pepper.
Pour the egg mixture over the bread and sausage in the slow cooker.  Set on HIGH and cook for 4 hours.
Enjoy this Slow Cooker Egg Casserole with Sausage and Red Pepper with some fresh fruit.  Perfect for breakfast, lunch or dinner!
Do you ever make breakfast in the slow cooker?  If so, what are your favorite recipes?.
*Make sure you have the right kind of slow cooker that allows for this.
Mimosa


Ingredients:
maraschino cherries, mint sprig

Directions:
Prepare 1 can orange juice concentrate according to can directions. Pour into ice cube trays. Place a cherry in each cube, freeze 8 hours or overnight.
Prepare remaining orange juice concentrate according to can directions. Stir in champagne just before serving. Add ice cubes, garnish with mint.
Super Easy One-Dish Breakfast


Ingredients:
potato, onion, ham, eggs

Directions:
Brown potatoes and onions in oil until potatoes are almost done. Add ham and heat until potatoes are done cooking. Pour eggs over all, stirring continuously until they are done.
Serve hot!
Mango Dressing


Ingredients:
mango pulp, water, extra virgin olive oil, honey, basil leaves, ground fennel, ground ginger, herb-seasoned salt

Directions:
Combine in a blender and blend until smooth., Serve with any vegetable salads.
Warm Dijon Potato Salad
Category: salad
By MommyKirsten

A tangy take on LaVerne Kaeppel's original recipe; this one has more dressing and a bit of a kick!

Ingredients:
5  red potatoes
½ cup reduced-fat mayonnaise
2 tablespoons grated Parmesan cheese
1 ½ tablespoons Dijon mustard
4 teaspoons cider vinegar
½ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon paprika
½  red onion, thinly sliced
2  green onions, chopped

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and cut into cubes. Combine mayonnaise, Parmesan cheese, Dijon mustard, vinegar, cayenne pepper, salt, black pepper, and paprika in a large bowl. Add potatoes, red onion, and green onions; gently toss to combine.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 8 servings

Calories: 155.3
Fat: 5.6 g
Saturated fat: 1.1 g
Carbohydrates: 24.1 g
Sugars: 2.4 g
Dietary fiber: 2.6 g
Protein: 3.3 g
Cholesterol: 6.3 mg
Sodium: 344.8 mg
Andes Peppermint Crunch Chunkies


Ingredients:
unsalted butter, dark brown sugar, granulated sugar, egg, vanilla extract, baking soda, salt, flour, old fashioned oats, sweetened flaked coconut, pecans

Directions:
Preheat oven to 300 degrees F.
Using an electric mixer, cream the butter, brown sugar, and granulated sugar until fluffy (about 3 minutes].
Beat in egg and vanilla extract.
On low speed, add baking soda and salt, and then flour. Mix completely.
Stir in oats, coconut, pecans, and Andes baking chips.
Measure out 2 tablespoons for large or 1 tablespoons for small cookies. Place on lightly greased cookie sheet two inches apart. Press lightly with a fork so they are about 1/4 thick (like peanut butter cookies].
Sprinkle some of the remaining chips (from the 10 oz. bag] on top of each cookie.
Bake for 20 minutes for large cookies or 12-15 minutes for small. Do not overbake.
The Perfect Cinnamon Roll Icing
Category: desserts
By Cara McGuire

After testing many recipes for cinnamon rolls I found that just about any home-made roll can be good if you have the right icing.  In too many recipes the cream cheese flavor overpowers the icing.  Use this recipe for decadent cream cheese icing on your favorite cinnamon roll and you won't be disappointed!

Ingredients:
2 ounces cream cheese, softened
7 tablespoons butter, softened
½ teaspoon vanilla extract
2 tablespoons milk
1 ½ cups confectioners' sugar, sifted
¼ teaspoon salt

Directions:
Beat together the cream cheese and butter with an electric mixer in a large bowl until creamy. Mix in the vanilla and milk, then gradually mix in the confectioners' sugar and salt until smooth and fluffy.

Prep time: 10 mins
Total time: 10 mins
Yields: 24 servings

Calories: 69.3
Fat: 4.2 g
Saturated fat: 2.7 g
Carbohydrates: 7.9 g
Sugars: 7.8 g
Protein: 0.3 g
Cholesterol: 11.6 mg
Sodium: 55.7 mg
Old-Fashioned Apple Dumplings
Category: desserts
By MICKI WOOD

These are the ones my grandmother used to make: warm, flaky, apple-y sweet and drizzled with a sauce that bakes right with them. These are not difficult to make, just a little time-consuming. Serve warm with whipped cream or ice cream.

Ingredients:
1 recipe pastry for double-crust pie
6 large Granny Smith apples, peeled and cored
½ cup butter
¾ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
3 cups water
2 cups white sugar
1 teaspoon vanilla extract

Directions:
Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch pan. On a lightly floured surface, roll pastry into a large rectangle, about 24 by 16 inches. Cut into 6 square pieces. Place an apple on each pastry square with the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of butter in the opening of each apple; reserve remaining butter for sauce. Divide brown sugar between apples, poking some inside each cored opening and the rest around the base of each apple.  Sprinkle cinnamon and nutmeg over the apples. With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners, and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples. Place in prepared baking dish. In a saucepan, combine water, white sugar, vanilla extract and reserved butter. Place over medium heat, and bring to a boil in a large saucepan. Boil for 5 minutes, or until sugar is dissolved. Carefully pour over dumplings. Bake in preheated oven for 50 to 60 minutes. Place each apple dumpling in a dessert bowl, and spoon some sauce over the top.

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

Calories: 899
Fat: 35.4 g
Saturated fat: 14.7 g
Carbohydrates: 147.8 g
Sugars: 115.4 g
Dietary fiber: 6.5 g
Protein: 4.5 g
Cholesterol: 40.7 mg
Sodium: 434.2 mg
Mexican Fun Chicken


Ingredients:
boneless skinless chicken breasts, avocado, cheddar cheese, salsa

Directions:
Preheat oven to 400 degrees.
Spray baking dish with cooking spray.
Season breasts with taco seasoning.
Bake breasts uncovered for 20 minutes.
Remove from oven, spoon salsa over each piece, taking care not to drench them.
Bake uncovered for 15 minutes.
Remove from oven, top breasts with more salsa, sliced avocado and cheese.
Bake uncovered 5 minutes.
Note: cooking times will vary depending on your oven, or thickness of cuts. The ones I used were very thick.
Xocolatl (Aztec Chocolate)
Category: drinks
By Antipex

This bitter, spicy Aztec drink is what modern 'Hot Chocolate' is based from. For a more authentic version the way the Aztecs enjoyed, chill the Xocolatl before drinking.

Ingredients:
1 ½ cups water
1  green chile pepper, sliced
4 cups water
¼ cup unsweetened cocoa powder
2 teaspoons vanilla extract

Directions:
Bring 1 1/2 cup water to a boil in a pot; add the chili pepper, seeds included, to the boiling water and cook at a boil for 5 to 10 minutes. Strain the chili pepper and seeds from the water; return the water to the pot. Add 4 cups water to the chili pepper-infused water, reduce heat to medium-low, and bring to a slow boil. Stir the cocoa powder and vanilla extract into the boiling water; cook and stir until the powder dissolves completely, 5 to 10 minutes.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 2 servings

Calories: 46.1
Fat: 1.5 g
Saturated fat: 0.9 g
Carbohydrates: 8.5 g
Sugars: 1.9 g
Dietary fiber: 3.9 g
Protein: 2.6 g
Sodium: 23.7 mg
Beef Stroganoff


Ingredients:
ground beef, ketchup, dry mustard, mushrooms, sour cream

Directions:
Brown beef in a skillet and drain fat., Add onion soup mix, ketchup, dry mustard, and cream of mushroom soup., Cook over medium until warmed through., Add mushrooms and sour cream., Stir to mix thoroughly., Serve over hot noodles.
Cachapas


Ingredients:
corn kernels, salt, water, sugar

Directions:
Mix all the ingredients in a blender.
The mix should become thick and heavy.
If not, add more corn or a few tablespoons of Jiffy Corn Muffins Mix (not gluten-free].
Shape the mix into small pancakes approximately 1/2 inch thick and about 5 inches in diameter.
Let them cook on medium heat for about one minute on each side, or until small bubbles form on the top.
Pancakes should be served hot, and may be accompanied with cheese (feta cheese is a good option].
Waffles Perfect (Vegan)


Ingredients:
water, olive oil, vanilla, salt, rolled oats, cornmeal, whole wheat flour

Directions:
Process all ingredients in a blender until smooth.  For small blenders, blend with less of the water, then pour into a pitcher and add remaining water.
Pour onto preheated, nonstick waffle iron, using enough batter to cover grids and edges.
Bake until steaming stops, from 7 to 14 minutes, depending on the waffle iron style.  If batter gets too thick, add more water and blend before pouring.  In my waffle iron I have to make sure to put a generous amount of batter on the iron or it will stick.  Waffles may be frozen and reheated in toaster or oven.  For variation, blend in a banana.
Chez Panisse Lamb Stew With Dried Apricots


Ingredients:
lamb shoulder, olive oil, onions, fresh ginger, fresh ginger, ground coriander, cinnamon, saffron, rose water

Directions:
Soak the apricots in warm water for an hour or so while you prepare the rest of the stew.
Season the lamb well with salt and pepper.
Heat olive oil in a heavy bottomed pan over medium high heat--enough oil to cover the bottom of the pan.
Add the lamb and brown it on all sides, working in batches if necessary--do not crowd the meat.
Remove the meat to a plate and pour off and discard most of the fat/oil in the pan, leaving just a thin veil of oil.
Add the onions and cook them until soft--about 7 minutes.
Add the lamb back in, stir in the spices and mix well, and cook for another four minutes.
Add enough water to come just to the top of the meat and bring to a boil, skimming any foam that rises to the top.
Turn the heat down to a simmer, cover and cook for half and hour.
Whhile the lamb is cooking, drain the apricots, reserving the liquid.
Chop the apricots coarsely and add them to the lamb.
Now keep the pan partially covered and continue to simmer for about another hour or until the lamb is tender.
Stir occasionally and, if the liquid gets too low, add some of the reserved apricot liquid.
Wen the lamb is tender, skim any fat off the top, taste for salt and adjust seasonings as needed.
Add the rose water (if you like--I do].
Krabby Crab Coleslaw with Spicy Nuts


Ingredients:
sugar, garam masala, curry powder, cayenne, salted peanuts, green onions, tomatoes, mayonnaise, cider vinegar, sugar

Directions:
Preheat oven to 300°F.
In a small bowl, whisk together oil, sugar, garam masala, curry and cayenne, add peanuts and mix well.
Bake on a nonstick cookie sheet 20 minutes, remove and cool on paper towels.
Combine cole slaw mix, green onion, tomato and Krab in a large bowl.
In a small bowl, whisk together mayo, vinegar and sugar.
Pour dressing over cabbage mixture, season with salt and pepper, toss to combine, refrigerate 2 hours or overnight and top with nuts just before serving.
Kaplan Special


Ingredients:
olive oil, yellow onion, tomatoes, Worcestershire sauce, eggs, bacon

Directions:
Heat up a non stick pan with a little olive oil.
Cook the onions until quite soft, about 7-8 minutes, then add tomato wedges. Cook a little longer until the tomatoes soften up.
Season with salt & pepper to taste.
When the onions and tomatoes  have softened nicely, add Worcestershire and mix well.
Serve the  toast on the bottom, then some onion mix, then the egg and then top with the bacon.
Enjoy!
Grilled Chicken Soup With Dumplings (Gluten, Dairy Free)


Ingredients:
chicken breasts, cauliflower, broccoli, green beans, fresh flat-leaf parsley, salt, fresh ground pepper, vegetable broth, xanthan gum, egg, parsley, salt, fresh ground pepper, water

Directions:
Salt and pepper chicken, and grill.
Combine broth, veggies and chicken in a pot. this can be done before hand.
About 20 minutes before you're ready to eat, bring soup to a boil.
While waiting it to boil, prepare dumplings: whisk together egg and herbs/spices. mix xanthan gum and flour, then add; adding water to create a dough consistency.
Using a spoon, scoop small balls of dough, and place in boiling water. boil for about 8 minutes (all dumplings should be at the top of the pot.
*note: i used a pot that was a little small, so I scooped out the veggies/chicken and did the dumplings in the broth, then added them back in once the dumplings were created.
Easy Oatmeal Raisin Cookies


Ingredients:
quick-cooking oats, raisins

Directions:
Preheat oven to 350., Line cookie sheets with parchment paper., Combine cake mix, egg whites, oats and oil in a large bowl., Beat at low speed until well blended., Stir in raisins., Drop by rounded teaspoonfuls onto cookie sheets., Bake 7-9 minutes until lightly browned., Cool on sheets 1 minute., Remove and cool completely.
Ground Beef and Summer Squash Skillet


Ingredients:
lean ground beef, long grain rice, onion, tomato sauce, diced tomatoes, salt, pepper, water

Directions:
Cut squash about 1/4 inch thick.
In a large skillet, layer ingredients in the following order: tomatoes, tomato sauce, onions, water and seasonings. Stir.  Add squash, then rice.  Crumble ground beef on top. (Steam will cook the ground beef & rice.] Bring to a boil, then cover, lower heat and simmer 50 minutes.  Stir ocasionally.  Add more water if needed.
Let sit 15 minutes before serving.
Easy Rice Salsa Salad


Ingredients:
cooked rice, salsa, lettuce

Directions:
"Mix all ingredients together and enjoy!"
Onion Bouquet Garni


Ingredients:
bay leaf, onion, whole cloves, dried thyme, parsley sprig

Directions:
Stick the cloves in the onion.
Tie into a small square of cheesecloth and add to broths, stews, stock pots, bouillon, and other savory dishes.
Victory's Kicked up Frozen Pizza


Ingredients:
sweet onion, green bell pepper, fresh tomato

Directions:
Preheat oven to pizzas instructions., Unwrap pizza and arrange the sausage so it is even though out pizzas., Drain mushrooms and add to pizzas evenly through out., Add the green pepper evenly., Add onion evenly., Then top with thin sliced fresh tomato., Put in oven and follow pizzas cook time.
Peanut Butter Cream Pie


Ingredients:
creamy peanut butter, confectioners' sugar, granulated sugar, cornstarch, evaporated milk, eggs, hot water, butter, margarine, vanilla, cream of tartar, salt

Directions:
In a small bowl mix peanut butter and confectioners' sugar with fork until crumbly but well combined.
Sprinkle over bottom of pie shell.
Mix 1/2 cup granulated sugar, the cornstarch and salt in a medium size heavy (not aluminum] saucepan.
Using a whisk, stir in milk and egg yolks until blended.
Place over medium heat and gradually whisk in the hot water.
Stirring constantly, bring to a boil and boil 2 minutes until mixture is very thick.
Remove from heat; add butter and vanilla and beat until smooth.
Pour over peanut butter mixture in pie shell.
Cover surface with plastic wrap (to keep skin from forming] and refrigerate 2 hours or until completely cool.
Heat oven to 425 degrees.
Beat eggs whites and cream of tartar in a large bowl with electric mixer until soft peaks form when beaters are lifted.
Beat in remaining sugar 1 Tbls.
at a time until whites are thick and glossy.
Spread meringue over pie filling with spatula, making sure it touches the crust all around the edge.
Bake 5 to 7 minutes until the meringue is lightly browned.
Place on rack; cool to room temperature (to keep meringue from shrinking] before serving.
Grill Mates® Classic Burger


Ingredients:
lean ground beef, lettuce leaves, tomatoes, red onion, pickles

Directions:
MIX ground beef and Seasoning Mix until well blended. Shape into 4 patties.
GRILL over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160ºF].
SERVE burgers on rolls topped with lettuce, tomato, red onion, pickles and desired condiments.
Chocolate-Covered Maraschino Cherries


Ingredients:
maraschino cherry, butter, evaporated milk, vanilla, salt, powdered sugar, shortening

Directions:
Drain cherries,place on paper towels and pat well.
Set aside.
Place sifted powdered sugar in bowl.
Combine melted butter,evaporated milk vanilla,and salt.
Pour over powdered sugar and mix well.
May need to use hands to form a stiff,not sticky dough.
Add more powdered sugar slowly,if need to form dough.
Now pinch of a small amount,flatten into a disc and form around each cherry.
Pinch off any excess dough.
Place cherry on wax paper lined cookie sheets and refrigerate for 1 hour.
Melt chocolate chips and shortening over boiling water in double boiler.
Dip cherries in chocolate,scraping off excess.
Refrigerate until chocolate is hard.
(I cheat sometimes and just use the chocolate flavored Almond Bark or candy coating].
Mediterranean Lamb


Ingredients:
leg of lamb, tomato paste, fresh mushrooms, garlic, onions, red wine, fresh rosemary, paprika

Directions:
Cook the leg of lamb in a slow oven for 1 1/2 hours.
Mix the remaining ingredients together.
Pour this mix over the lamb, and cover with a lid or foil.
Cook for a further 1 1/2 hours in a slow oven.
Slice the meat thickly and serve with the sauce-it may need to be reduced a little before using.
Simple and Creamy Spanish Flan
Category: world-cuisine
By FleurSweetLoves

Flan is a traditional Spanish/Hispanic dessert that can be dressed up any way from chocolate to traditional. This flan is simple, yet creamy and smooth. If you have never had flan or just couldn't seem to get it right, I can assure you that your family and friends will want the recipe. Be daring and try other extracts like almond or orange.

Ingredients:
1 cup boiling water, or as needed
1 teaspoon water
½ cup white sugar
6  large egg yolks
1 (14 ounce) can sweetened condensed milk
1 (13 ounce) can evaporated milk
¼ cup white sugar
1 teaspoon vanilla extract

Directions:
Preheat oven to 325 degrees F (165 degrees C). Place a 9-inch metal pie dish into a deep baking pan; pour boiling water into baking pan to reach about halfway up the side of the pie dish. Pour 1 teaspoon water and 1/2 cup sugar into a heavy saucepan, place over medium heat, and constantly swirl the sugar-water mixture in the pan over the heat until sugar dissolves, melts, and turns into  a golden-brown caramel syrup, about 10 minutes. Watch carefully, the sugar burns easily. Pour melted caramel into the warmed pie dish and gently tilt pie dish to coat the bottom with caramel. Whisk egg yolks, sweetened condensed milk, evaporated milk, 1/4 cup sugar, and vanilla extract in a bowl until mixture is creamy and thoroughly combined. If mixture is foamy, skim foam off with a folded paper towel. Gently pour custard over caramel in pie dish. Cover baking pan with aluminum foil. Bake in the preheated oven until custard is set but still jiggles slightly when moved, 45 minutes to 1 hour. Remove foil and place baking sheet with water bath and flan in refrigerator to chill, about 2 hours. Remove pie dish from baking pan; run a knife around the edges of flan to loosen from pie dish. Invert flan onto a rimmed serving platter to release custard and let caramel sauce flow over the flan.

Prep time: 15 mins
Cook time: 1 hr
Total time: 3 hrs 15 mins
Yields: 8 servings

Calories: 331.8
Fat: 11 g
Saturated fat: 6 g
Carbohydrates: 50.5 g
Sugars: 50.1 g
Protein: 8.9 g
Cholesterol: 183.5 mg
Sodium: 117.4 mg
Turtle Brownies


Ingredients:
butter, margarine, sugar, eggs, flour, heavy cream, pecans, walnuts

Directions:
Oven to 350 degrees.
Grease foil-lined 13x0" baking pan.
Microwave chocolate  squares and butter in microwavable bowl on high until butter is melted.
Stir  until chocolate is completely melted.
Stir sugar into chocolate until well  blended.
Mix in eggs.
Stir in flour.
Spread 1/2 of batter in prepared pan.
Bake  25 min.
or unt il batter is firm to the touch.
Meanwhile, microwave caramels and  cream in microwavable bowl on high 3 min.
or until caramels begin to melt. Whisk until smooth.
Stir in 1 cup nuts.
Gently spread caramel mixture over brownie  batter in pan.
Sprinkle with chocolate chips, if desired.
Pour remaining unbaked brownie batter evenly over caramel mixture; sprinkle with remaining nuts.
(Some  caramel mixture may leak through.] Bake 30 min.
Cool in pan.
run knife around  edge of pan to loosen brownies from sides.
Lift from pan using foil as handles.
Cut into bars.
Roasted Parsnip and Parmesan Soup


Ingredients:
olive oil, parsnips, onion, parmesan cheese, pancetta

Directions:
Pre heat oven to 400F / 200C, pour oil into a roasting tray and place on top shelf of the oven for 5 mins until oil is smokey hot.
Carefully place parsnips and onion into the tin and toss in the oil to coat, roast for 30 mins.
Sprinkle the parmesan over the vegetables and stir it in, lay the rashers of panchetta over the top and return to the oven for further 10 mins.
Remove from oven and lay pancetta aside for the garnish.
Mix the vegetable mixture into the hot stock and puree until smooth.
season to taste.
Reheat gently without boiling and serve topped with a spoonful of double cream and 1/2 slice of pancetta on top.
Pumpkin Spice Bars


Ingredients:
solid-pack pumpkin, egg substitute, water

Directions:
Preheat oven to 350 degrees.
In a large mixing bowl, beat cake mix with water, pumpkin and egg substitute for 3 minutes.
Pour batter in a 11 x 17 x 3/4 inch pan jelly roll pan that has been sprayed with Pam.
Bake for 23 minutes.