xiaoxl/recipe_data huggingface dataset:
Lemon Cupcakes with Lemon Frosting
Category: desserts
By AngelaD

The best lemon cupcake topped with a sweet lemon frosting.

Ingredients:
¾ cup white sugar, or more to taste
½ cup butter, softened
2  eggs
2 teaspoons lemon extract
½ teaspoon baking powder
¼ teaspoon salt
1 ½ cups all-purpose flour
⅔ cup cold milk
3 tablespoons butter, softened
2 teaspoons lemon extract
1 teaspoon milk, or more as needed
1 cup confectioners' sugar, or more as needed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease or line 12 muffin cups with paper liners. Beat white sugar, 1/2 cup butter, eggs, and 2 teaspoons lemon extract together in a bowl using an electric mixer until smooth and creamy; add baking powder and salt and beat until smooth. Slowly mix flour, alternating with cold milk, into butter mixture until batter is just mixed. Spoon batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes. Beat 3 tablespoons butter, 2 teaspoons lemon extract, and milk together until smooth. Beat confectioners' sugar into butter mixture until desired consistency is reached; spread onto cupcakes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 12 cupcakes

Calories: 261.8
Fat: 11.8 g
Saturated fat: 7.1 g
Carbohydrates: 35.6 g
Sugars: 23.5 g
Dietary fiber: 0.4 g
Protein: 3.2 g
Cholesterol: 60.1 mg
Sodium: 161.4 mg
Pan Seared Lemon Tilapia With Parmesan Pasta


Ingredients:
elbow macaroni, light olive oil, lemon juice, dried oregano, dried basil, dried cilantro, light olive oil, parmesan cheese, lemon juice, garlic powder, dried basil, dried oregano, dried cilantro

Directions:
DIRECTIONS.
Bring a saucepan of lightly salted water to a boil over medium heat, stir in the macaroni, and return to a boil. Cook the macaroni uncovered, stirring occasionally, until it is cooked through but still firm to the bite, about 8 minutes. Drain well.
Meanwhile, heat 2 tablespoons of olive oil in a skillet over medium heat. Sprinkle both sides of the tilapia fillets with lemon juice, oregano, basil, cilantro, salt, and pepper, and lay the fillets in the heated skillet, making sure they don't touch. Sear the fillets for 2 to 4 minutes on each side, until the fish is golden brown on the outside, and opaque and flaky inside.
Return the hot, cooked macaroni to the saucepan, and stir in 1 tablespoon of olive oil to coat the pasta. Sprinkle on the Parmesan cheese, stir to mix, and stir in 1 teaspoon of lemon juice, the garlic powder, basil, oregano, cilantro, salt, and pepper. Divide the pasta between two plates, and top each with a tilapia fillet.
Ham, Spinach and Fontina (Or Gruyere) Strata


Ingredients:
baguette, butter, olive oil, onions, ham, eggs, milk, nutmeg, fresh spinach, Fontina cheese, gruyere cheese

Directions:
Preheat broiler. Cut baguette diagnoally into 3/4" thick slices. Brush both sides with butter and toast on baking sheet 3" from heat until golden, about 30 seconds each side.
Heat oil in frying pan over medium-high heat. Add onions and stir until golden. Add ham and saute until lightly browned. Set aside.
In large bowl whisk together eggs, milk, salt, nutmeg and pepper. Add toasted bread and toss gently. Transfer saturated bread to shallow 3 quart casserole, slightly overlapping slices. Place spinach and ham mixture between slices. Pour remaining egg mixture over all.
Sprinkle cheese over strata, slightly lifting baguette slices with a spatula to allow cheese to fall between all slices. Preheat oven to 350°F Bake strata in middle of oven for 45 minutes to 1 hour, or until puffed and edges of bread are golden and eggs are set.
Cdb's Spinach Salad


Ingredients:
fresh spinach, feta cheese, bacon, onion, cherry tomatoes, crouton, hard-boiled eggs, olive oil, cider vinegar, sugar, salt, pepper

Directions:
Combine dressing ingredients and toss 1/2 of the mixture with the spinach., Arrange all remaining ingredients on top of dressed spinach., Serve remaining dressing on side.
Roasted Thyme Potato Slices


Ingredients:
butter, kosher salt, dried thyme, russet potatoes

Directions:
Preheat oven to 425°F.
Mix butter, kosher salt, thyme and hot sauce in 9-inch baking pan.
Add potato slices; toss to coat well.
Spread slices out in pan.
Bake 40 minutes or until lightly browned and tender.
Burger Barbecue Aka Sloppy Joes


Ingredients:
ground beef, onion, celery, green pepper, sugar, salt, black pepper, tomato sauce, catsup, vinegar, Worcestershire sauce

Directions:
Brown ground beef in oil with onion, celery and green pepper., Add remaining ingredients., Simmer on low for about 30 minutes., Serve in hamburger buns.
Steak Sandwiches With Tomato-Avocado Salsa


Ingredients:
cherry tomatoes, red onion, garlic clove, ground cumin, Worcestershire sauce, butter, avocado, lime juice

Directions:
Remove steaks from refrigerator and let warm to room temperature. For salsa, quarter tomatoes and place in a bowl. Sprinkle with onion, chili peppers, garlic, cumin and 1/4 tsp salt. Stir and set aside.
Oil grill and preheat barbecue to medium-high. Season both sides of steak with a sprinkle of salt and pepper, and Worcestershire, if using; rub inches Barbecue until meat gives slight resistance when pressed, about 4 minutes per side for 1inch thick steaks if you like them medium-rare.
Remove to a cutting board and let rest 5 minutes before slicing. Meanwhile, butter both sides of bread, using 4 slices for open-face sandwiches or 8 if you want top slices. Place bread on grill. 4. Barbecue until lightly toasted and grill marks form, 2 to 3 minutes per side.
Cut avocado in half and remove pit. Peel avocado or scoop pulp from skin. Cut in large dice. 6. Place on tomatoes, then drizzle with lime juice. Stir gently to mix. Taste and add more salt or lime juice, if you like.
Slice steaks crosswise in the thickness you like for a sandwich. Divide equally among 4 slices of bread. Spoon salsa on top (and top each with another slice of bread, if desired].
Additional recipes and barbecue ideas are available at www.walmart.ca/recipes.
All-In-One Roast Chicken Dinner


Ingredients:
chicken, salt, bell peppers, tomatoes, zucchini, broccoli floret, cauliflower floret, onion, cucumbers, potatoes, garlic cloves, rosemary, lemon, olive oil, lemon juice, honey, Dijon mustard, coarse black pepper

Directions:
Heat oven to 350 deg F/180 deg Celsius Use your largest oven roaster -- like the one in the photo, which comes with most ovens.
Clean the chicken of all extra fat and skin flaps. Season inside with salt. If using, put two thick slices of lime or lemon, an onion quarter and 1 - 2 garlic cloves inside the cavity.
Place the chicken in the roasting pan.
Cut the ends off the bell peppers, remove seeds and ribs, sprinkle in a little salt and pepper, and put a peeled tomato in each cavity.
Add the cleaned cauliflower, broccoli, zucchini and cucumber slices (or mushrooms] to the pan.
Add the potatoes and the onion quarters. Sprinkle the chopped garlic over everything, and also use some salt, lightly, over the vegetables and chicken.
For the dressing, mix the olive oil, lemon juice, honey, mustard and some black pepper in a bowl, and whisk well to mix.
Drizzle this over the contents of the roasting tin, and rub some of it all over the chicken. Make sure the potatoes get their share of dressing.
Sprinkle the rosemary over the chicken.
Bake the lot for about 1 1/2 hours. Everything should be done after that, BUT you might have to tent a piece of foil over the roaster halfway through, to prevent bits burning. Take this off again just before it's done, so the chicken and potatoes will brown nicely.
If you make this for 2 people as I do, you will have leftovers, especially of the chicken. It's very handy to use for another dish.
Oasis Orbs


Ingredients:
rolled oats, dates, almond butter, sesame seeds, orange zest

Directions:
Place 1/4 cup of the coconut on a plate and set aside.
Place the rolled oats in a heavy bottomed skillet and toast for a few minutes, stirring constantly.
When they begin to turn a darker shade of tan at the edges and emit a toasted aroma, transfer the oats to the bowl of a food processor.
Process on high to pulverize them to a fine meal consistency.
Add the remained 1/4 cup coconut and the dates and process to finely chop them, then add the almond butter, sesame seeds, and orange peel.
Add the orange juice and process until things come together to form a homogeneous mass.
Add a bit more orange juice, if needed, to get the right thickness and well blended consistency.
Don't add too much juice; you want the mixture to be fairly dry, not moist and mushy.
Use your hands to form the mixture into balls about 1 1/2-inch in diameter, then roll the balls in the reserved shredded coconut.
Place on a plate and chill for an hour or so before serving.
They're also good, though a bit gooey, when eaten at room temperature.
Grilled Tilapia with Tomato-Olive Tapenade
Category: seafood
By Kat

A quick and easy way to prepare tilapia.

Ingredients:
4 (6 ounce) tilapia fillets
1 tablespoon olive oil
½ cup chopped tomatoes
5  pitted Kalamata olives, chopped
1 tablespoon chopped onion
1 tablespoon capers
salt and ground black pepper to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). Place tilapia fillets on a baking sheet and brush with olive oil. Bake tilapia in the preheated oven until opaque and easily flaked with a fork, 10 to 15 minutes. Combine chopped tomatoes, olives, onion, and capers in a small saucepan. Cook over medium-high heat, stirring occasionally, until tomatoes begin to break down and tapenade flavors are combined, 5 to 10 minutes. Spoon tapenade over baked fillets.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 216.2
Fat: 6.9 g
Saturated fat: 1.1 g
Carbohydrates: 1.7 g
Sugars: 0.7 g
Dietary fiber: 0.4 g
Protein: 34.8 g
Cholesterol: 61.6 mg
Sodium: 254.9 mg
Chicken Enchiladas


Ingredients:
cream cheese, burrito-size flour tortillas, cheddar cheese

Directions:
You will also need:  2 9x13 pyrex casserole dishes.
Put cream cheese in large mixing bowl, soften in microwave 30-45 seconds.
Add your spice of choice if any.
Drain chicken, pour into bowl, mix chicken and cream cheese, and spice, once mixed well, add 1/4 cup of the enchilada sauce, mix well, add 1-2 cups of cheese (or however much you and family prefer, my family loves cheese so i use a lot ].
Add more sauce if you feel it's needed, if you add too much, no worries, add some more cheese.
Spry pyrex dishes with cooking spray to prevent enchiladas from sticking.
I use a rubber spatula, i place about 1/4 cup of mixture onto a tortilla an spread it out down the middle of the tortilla. Fold over one end of the tortilla perpendicular to the mix then roll up tortilla. Place in pyrex, repeat until mix is gone.
Pour remaining enchilada sauce over top of enchiladas.
Sprinkle desired amount of cheese on top of enchiladas.
Cook uncovered for 30 min at 350.
1 tortilla = 1 serving.
Makes about 10 tortillas, the more mix you put on each tortilla, the less tortillas you get. I usually make 10, my husband and son eat 2 and i eat one, the rest get taken to work by my husband and I.
Italian Wraps


Ingredients:
frozen chopped spinach, whole kernel corn, ricotta cheese, egg, flour tortillas, Italian-style stewed tomatoes, tomato sauce, salt, dried basil, parmesan cheese

Directions:
Press spinach into several paper towels to drain, and repeat again.
In a medium bowl, combine the first 4 ingredients, plus 1 (8 ounce package Italian cheese blend and mix well.
Lay all tortillas out on counter and place 1/4 cup of mixture in each tortilla.
Roll up tightly and arrange seam side down in greased 9x13 inch baking pan.
Using same bowl, combine stewed tomatoes, tomato sauce, Italian seasoning, salt, and basil.  Spoon mixture over the tortillas.
Sprinkle with remaining Italian cheese.
Bake uncovered at 350 degrees for 30 minutes.
Remove from oven & sprinkle parmesan cheese over top and return to oven for 5 minutes, or till cheese melts.
Amaranth Soda Bread


Ingredients:
water, tea, amaranth flour, arrowroot, tapioca starch, salt, anise, fennel seed, boiling water, baking soda

Directions:
Preheat oven to 400F.
Combine water and vitamin C crystals; stir and let dissolve.
In a large mixing bowl, combine 2-1/4 cups of the flour with the starch, salt and ground seeds.
Whisk together lightly.
When the crystals are dissolved, add the water and the oil to the flour mixture.
Mix batter.
Sprinkle a little of the remaining half cup of flour in a circle, centered on a baking sheet.
Put the rest of the flour on a bread board or a piece of waxed paper.
Combine the boiling water and baking soda.
Stir to dissolve, then add to the dough.
Stir (the dough will be very stiff].
When the water disappears, beat hard for 10 strokes.
Turn the dough onto the floured board or waxed paper.
Roll the dough to coat it with flour.
Working quickly, roll, pat, fold and punch for 2-3 minutes.
The dough will absorb enough flour to handle easily, yet it remains soft.
Gather dough into a smooth ball and put it on the floured baking sheet.
Pat into about an 8" round, 1" thick at the edges and mounded slightly in the center.
Use a sharp knife of razor blade to slash a deep"X" in the top of the dough.
Pop into oven at once.
Immediately reduce temperature to 325 degrees.
Bake 55-65 minutes.
"Done"may be a little tricky to determine (the toothpick test isn't enough].
Use a clean oven mitt or paper towels, grab the loaf and crack it open.
Look deep inside- uncooked dough appears darker in color, so it is easily detected.
If you see that, put the loaf back in for another 10 minutes.
Note cooking time for future reference.
*Although you can make this recipe with as little as 2 Tbs of oil, it tastes better when it contains 4 Tbs (1/4 cup].
Because there is no fat from egg yolks, the additional oil helps avoid dryness.
Keto Chocolate-Coconut Mousse
Category: everyday-cooking
By France C

This keto-friendly mousse is made with an unexpected ingredient--cottage cheese! Note that the nutritional information doesn't reflect NET carbs, of which there are 6 grams per serving. Use your favorite keto-approved sweetener that measures like sugar.

Ingredients:
½ cup full-fat cottage cheese
1 ounce cream cheese, softened
1 tablespoon low-calorie natural sweetener (such as Swerve®)
1 tablespoon Dutch-processed unsweetened cocoa powder
¼ teaspoon coconut extract
1 teaspoon unsweetened coconut flakes  (Optional)

Directions:
Combine cottage cheese and cream cheese in the bowl of a mini food-processor. Blend until smooth and no lumps remain, about 30 seconds. Scrape down sides of bowl and add in sweetener, cocoa powder, and coconut extract. Blend again until thoroughly combined. Refrigerate until set, at least 30 minutes. Top with coconut before serving.

Prep time: 5 mins
Total time: 35 mins
Yields: 1 serving

Calories: 242.6
Fat: 17 g
Saturated fat: 11 g
Carbohydrates: 17.5 g
Sugars: 0.6 g
Dietary fiber: 2.1 g
Protein: 17.4 g
Cholesterol: 48.1 mg
Sodium: 541.4 mg
White Chili I
Category: soups-stews-and-chili
By Deirdre Dee

Serve with corn bread and salad. If you cube the chicken ahead of time, make corn bread muffins while preparing the chili, and use a bagged salad mix from the produce department, this is a very fast meal to put together.

Ingredients:
1 tablespoon olive oil
4  skinless, boneless chicken breast halves - cubed
1  onion, chopped
1 ¼ cups chicken broth
1 (4 ounce) can diced green chiles
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon dried cilantro
⅛ teaspoon cayenne pepper
1 (15 ounce) can cannellini beans, drained and rinsed
2  green onions, chopped
2 ounces shredded Monterey Jack cheese

Directions:
Heat oil in a large saucepan over medium-high heat. Cook chicken and onion in oil 4 to 5 minutes, or until onion is tender. Stir in the chicken broth, green chiles, garlic powder, cumin, oregano, cilantro, and cayenne pepper. Reduce heat, and simmer for 15 minutes. Stir in the beans, and simmer for 5 more minutes, or until chicken is no longer pink and juices run clear. Garnish with green onion and shredded cheese.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 356.7
Fat: 9.7 g
Saturated fat: 3.7 g
Carbohydrates: 27.8 g
Sugars: 2.8 g
Dietary fiber: 6.3 g
Protein: 39.3 g
Cholesterol: 81.1 mg
Sodium: 490.1 mg
Fabulously Sweet Pear Cake
Category: desserts
By Rory

This is a recipe of my great-great grandmother's.  It is wonderfully sweet and fresh.  It's so delicious, it never lasts long!

Ingredients:
4  fresh pears
1 cup white sugar
1 cup packed brown sugar
1 cup chopped pecans
1 cup vegetable oil
2  eggs
3 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking soda
1 teaspoon vanilla extract

Directions:
Peel and slice pears thin. Mix sliced pears with white sugar, brown sugar, and nuts and let sit for one hour. After sitting puree pear mixture in a blender. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan. By hand stir in until just blended; the flour, salt, and baking soda.   Add dry ingredients to pear mixture and add oil, vanilla and eggs.  Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes.

Yields: 1 -13x9 inch cake

Calories: 451
Fat: 22.4 g
Saturated fat: 2.8 g
Carbohydrates: 60.5 g
Sugars: 35.8 g
Dietary fiber: 3.3 g
Protein: 4.6 g
Cholesterol: 26.6 mg
Sodium: 278.4 mg
Gingerbread Scones


Ingredients:
flour, brown sugar, baking powder, salt, butter, crystallized ginger

Directions:
Preheat oven to 425 F and line a baking sheet with parchment paper.
Stir together flour, brown sugar, gingerbread spice, baking powder and salt in a large bowl; cut in butter with a pastry blender until it's in small pea size pieces.
Stir in cream and chopped crystallized ginger until mixture forms a soft dough.
Knead about 3 or 4 times on lightly floured suface. Divide dough in half and roll or pat each half into a 3/4 inch thick circle. Cut each circle into 8 wedges.
Place wedges on prepared baking sheet and bake 15 to 17 minutes or until lightly browned.
Frosted Cookie Brownies


Ingredients:
miniature marshmallows, butter, eggs, vanilla extract, all-purpose flour, baking powder, salt, walnuts, miniature marshmallows, milk, butter, confectioners' sugar

Directions:
Press cookie dough into a greased 13-in. x 9-in. baking pan.
Bake at 350° for 10 minutes.
Meanwhile, in a large saucepan, combine the marshmallows, chips and butter; cook and stir over low heat until melted and smooth.
Transfer to a large bowl; cool. Beat in eggs and vanilla.
Combine the flour, baking powder and salt; gradually stir into marshmallow mixture. Stir in nuts.
Spread over cookie crust.
Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean.
Cool on a wire rack.
For Frosting:
In a small saucepan, combine the marshmallows, milk, butter and chocolate.
Cook and stir over low heat until smooth.
Remove from the heat; beat in confectioners' sugar until smooth.
Frost brownies. Cut into bars.
Applesauce-Filled Cupcakes
Category: trusted-brands-recipes-and-tips
By Mott's

Easy cinnamon-flavored, applesauce-filled cupcakes are drizzled with cinnamon icing and garnished with chopped pecans.

Ingredients:
1 (15.25 ounce) package yellow cake mix
2 teaspoons ground cinnamon
⅓ cup vegetable oil
3  eggs
1 cup Mott's® Natural Applesauce
1 cup confectioners' sugar
½ teaspoon ground cinnamon
2 teaspoons milk, or as needed
Chopped pecans for garnish

Directions:
Preheat oven to 350 degrees F (175 degrees C) or to temperature indicated on cake mix package. Line 24 muffin cups with paper liners. Pour cake mix into bowl and add 2 teaspoons cinnamon. Prepare cake batter (with vegetable oil and eggs) according to package directions. Fill muffin cups 2/3 full, and bake according to package directions (typically 18 to 21 minutes) or until a toothpick inserted into the middle of a cupcake comes out clean. Remove muffin pans from the oven, and allow to cool. Cut a plug about 1-1/2" inches long and 3/4 inch in diameter out of the center of each cupcake. Fill the opening with about 2 teaspoons applesauce or enough to fill hole. Beat together the confectioners' sugar, cinnamon, and milk until mixture can be drizzled. If too thin, add more sugar; if too thick, add more milk. Drizzle icing over top of cupcake. Sprinkle with chopped pecans. Allow icing to dry before serving.

Prep time: 30 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 24 cupcakes

Calories: 140.4
Fat: 5.9 g
Saturated fat: 1 g
Carbohydrates: 20.9 g
Sugars: 14.1 g
Dietary fiber: 0.5 g
Protein: 1.5 g
Cholesterol: 20.8 mg
Sodium: 126 mg
Malian Ginger Juice
Category: world-cuisine
By TFRach

A popular and refreshing drink from West Africa. If it's too spicy, dilute with water. All ingredients can be adjusted to taste. This drink is great for cutting the heaviness of fried foods. Enjoy!

Ingredients:
⅓ pound fresh unpeeled ginger root, cut into 1/2-inch chunks
1 ½ cups water, or as needed to cover
4  large lemons, juiced
1 cup white sugar
7 cups water, or as needed
16 leaves fresh mint, crushed

Directions:
Place ginger into a blender, cover with 1 1/2 cup water, and blend until ginger is thick and pasty. Strain and squeeze juice from ginger pulp into a 2-quart pitcher, squeezing ginger mixture as dry as possible. Stir lemon juice and sugar into ginger juice until sugar has dissolved. Pour 7 cups water into mixture, stir to combine, and serve garnished with crushed mint leaves.

Prep time: 15 mins
Total time: 15 mins
Yields: 16 servings

Calories: 58.8
Fat: 0.1 g
Carbohydrates: 15.2 g
Sugars: 12.9 g
Dietary fiber: 0.2 g
Protein: 0.2 g
Sodium: 5.1 mg
Berry Citrus Crisp


Ingredients:
strawberry, fresh blueberries, fresh raspberry, sugar, cornstarch, quick oats, all-purpose flour, brown sugar, ground allspice, butter

Directions:
Preheat oven 375 degrees F.
Lightly Spray 8x8 inch pan, mix berries with sugar and cornstarch; toss well to coat.
Stir in orange juice and mix.
In small bowl combine oats, flour, brown sugar, all spice and butter until crumbly; spoon over top of fruit.
Bake in oven 35-40 minutes til bubbly and browned on top.
Serve topped with low-fat frozen yogurt or ice cream.
Spicy Tofu Udon Noodle Bowl


Ingredients:
udon noodles, spaghetti, canola oil, snow peas, fresh ginger, low sodium soy sauce, brown sugar, garlic cloves, light coconut milk, fresh lime juice, sambal oelek, firm silken tofu, green onion, cilantro

Directions:
Cook noodles according to package directions, omitting salt and fat. Drain.
Heat oil in a large saucepan over medium-high heat. Add mushrooms to pan; sauté 3 minutes or until tender.
Add broth and next 6 ingredients (through serrano]; bring to a boil. Cook 4 minutes.
Stir in milk, lime juice, and Sambal oelek; reduce heat, and simmer 5 minutes.
Add tofu; cook 5 minutes. Place about 1 cup noodles into each of 4 bowls.
Ladle about 1 1/4 cups soup into each bowl; sprinkle each serving with 2 tablespoons green onions and 1 tablespoon cilantro.