xiaoxl/recipe_data huggingface dataset:
Homemade Strawberry Cake
Category: desserts
By wierdrules

A delicious homemade cake with chunks of fresh strawberries instead of puree, turning the whole cake pink like most strawberry cakes.

Ingredients:
1 ½ cups white sugar
½ cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
¼ cup milk
2 cups finely chopped strawberries

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch baking pan. Combine sugar, oil, eggs, and vanilla extract in a large bowl and beat thoroughly. Combine flour, baking powder, and salt in a small bowl. Add to the sugar mixture with milk and combine to make a thick batter. Add strawberries and fold gently to combine. Pour batter into the prepared pan. Bake in the preheated oven until golden brown and the top springs back when lightly pressed, 40 to 45 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 1 9x13-inch cake

Calories: 292.7
Fat: 10.7 g
Saturated fat: 1.9 g
Carbohydrates: 45.6 g
Sugars: 26.7 g
Dietary fiber: 1.2 g
Protein: 4.3 g
Cholesterol: 46.9 mg
Sodium: 190.7 mg
Cranberry Relish


Ingredients:
cranberries, sugar, water, crushed pineapple

Directions:
Combine all ingredients in an uncovered 3-quart saucepan, and cook over medium heat, stirring often, until most of the cranberries have opened and the mixture is somewhat thickened.  Be sure to cook the cranberries until they “pop” in order to release the natural pectin, which thickens the sauce.
Store in refrigerate for up to 1 day or until ready to use.  Relish thickens a bit over time.
NOTE - If you prefer a smoother sauce, strain the cranberry skins through a fine sieve.
NOTE - For flavor variation, add ½ cup slivered almonds and 1 cup chopped apple bits with all the other ingredients (in Step #1].
Super Easy Chicken


Ingredients:
chicken breasts, warm water

Directions:
Place chicken in slow cooker., Sprinkle with dressing mix., Pour water or broth over chicken., Cover, cook on low 8-10 hours or until juices run clear.
Plum Torte with Peeled Italian Plums
Category: desserts
By Marianne

This recipe yields either 1 sheet cake or two 10-inch cakes. I always bake 2 and freeze one, but you can also just halve the ingredients if you only want one. If you peel Italian plums, they taste even better. If your plums are very ripe, the skins come off easily.

Ingredients:
9 tablespoons unsalted butter, softened
½ cup white sugar
2 tablespoons white sugar
1 tablespoon vanilla sugar
1 pinch salt
2  eggs
3 ¼ cups all-purpose flour
4 teaspoons baking powder
½ cup milk
2 pounds Italian plums - peeled, halved, and pitted
1 tablespoon confectioners' sugar

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch springform pans. Cream butter in a large bowl with an electric mixer. Add 1/2 cup plus 2 tablespoons sugar, vanilla sugar, and salt; beat well to combine. Add eggs one at a time, mixing well after each addition. Sift flour and baking powder together into a bowl. Mix into the batter in batches, alternating with milk; the batter will be quite thick. Spoon batter into the prepared pans. Place plums close together, cut-side down, over the batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto serving plates or cooling racks. Dust with confectioners' sugar and let cool completely.

Prep time: 20 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 2 10-inch cakes

Calories: 178.5
Fat: 6.1 g
Saturated fat: 3.5 g
Carbohydrates: 28.5 g
Sugars: 11.5 g
Dietary fiber: 1.2 g
Protein: 3.2 g
Cholesterol: 30.6 mg
Sodium: 115.1 mg
Joel's Cereal Snack Mix


Ingredients:
butter, brown sugar, corn syrup

Directions:
Mix cereal, peanuts, and pretzels in 3-4 9x13' pans.
Boil first three ingredients (butter, sugar, syrup] for 2 minutes, stirring constantly.
Cool 2 minutes.
Pour over cereal, peanuts, and pretzels.
Stir Well.
Bake at 350 F for 16 minutes stirring every 4 minutes.
Spread on Wax paper and break apart when cool.
Add M&M's to cooled mixture.
Solar-Powered, Sun-Brewed Iced Tea


Ingredients:
water, tea bags, honey

Directions:
*Early in the day*:   fill a gallon jar with water, tea bags and honey; cover and place jar out in a sunny spot.
Remove from outdoors, shake jug to be sure the honey is well-mixed; remove tea-bags (these can go in the compost].
Place jar in fridge to chill (well, duh!].
Serve over ice cubes or just chilled.
VARIATIONS:   If you're using unflavored tea bags, you can add a flavor by adding several (or fewer] drops of your favorite flavoring extracts to the finished tea:  raspberry, orange, blackberry or a combination.
MONEY-SAVING HINT:   Leave the honey out and let everyone add their own sugar when they're served.
Cynna's Lasagna Roll-ups W/ Italian Sausage


Ingredients:
ricotta cheese, egg, fresh parsley, dried parsley, mozzarella cheese, Italian sausage

Directions:
Preheat oven to 375°F.
Cook noodles according to package directions.
Drain and rinse in cold water.
Mix ricotta, egg, parsley, and 1 cup mozzarella in a bowl, set aside.
Cook sausage in a skillet over medium heat until browned and crumbly; drain fat.
Spread 1/2 cup of sauce in a 9x13 baking dish.
Spread 3 tblsp of ricotta mixture on each noodle.
Top with sausage.
Roll up each noodle.
Arrange seam sides down in the baking dish.
Top roll-ups with remaining sauce and mozzarella.
Bake, loosely covered for 15 minutes.
Remove cover and bake for another 10 minutes or until cheese is brown and bubbly.
Serve and enjoy!
Crunchy Teriyaki Patties


Ingredients:
ground beef, water chestnut, soy sauce, garlic clove, dry sherry, ground ginger, molasses, brown sugar

Directions:
Mix the meat and water chestnuts together.
Shape the mixture into 6 patties, each about 3/4-inch thick.
Place the patties in an ungreased baking dish 10 X 6 X 1 3/4-inches.
Mix the remaining ingredients together and pour over the patties.
Cover and refrigerate for at least 3 hours, turning the patties once.
Remove the patties from the marinade.
Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes.
Brush frequently with the leftover marinade.
Frozen Peanut Butter and Jelly Sandwiches OAMC


Ingredients:
"peanut butter"

Directions:
Apply peanut butter to one side of each slice of bread. Make sure you you spread the peanut butter out to the edges of the bread.
Apply the jelly to one slice of the bread but keep jelly about a half an inch away from the edge of the bread on all sides. By doing this, the peanut butter will "seal" the sandwich and it will not get soggy.
Put the sandwich together.
Wrap and place in freezer bags.
When ready to eat, pull amount of sandwiches needed and let thaw in fridge or in lunch box.
You can use whatever type bread, peanut butter and jelly you like. The combinations can be endless.
Chinese Vegetarian Fried Rice


Ingredients:
cooked rice, red chilies, garlic cloves, onions, carrot, peas, green bell pepper, broccoli floret, corn, snow peas, bean sprouts, green onions, low sodium soy sauce, tamari, sugar, salt, pepper

Directions:
Method.
Soak, wash the rice and cook it in pressure cooker for 3 whistles along with carrot, peas and water or use left over rice.
Heat oil in a wok or large pan and add red chillies and garlic. Saute for 2 Mins until red chillies turns dark brown.
Add onion to a pan and saute for 2 minutes.
Add all veggies( brocoli, bell pepper, corn, snow peas and white part of green onion] saute this for 2 minutes Sprinkle some water and cook this for 3 Mins by placing lid on top.
Now add pepper, salt, sugar, black bean paste(opt], tamari and soy sauce. Mix well with veggies. Cook it for another 2 minutes.
Finally add the rice. once you add your rice to the wok, turn the heat to high. Your wok or pan has to be so hot that it makes every single grain of rice to jump and dance off in the wok. Stir-fry tossing continuously for about 5 minutes (adding in more soy sauce and black pepper if needed to suit taste].
When the rice is heated through, add the bean sprouts into the pan. Mix thoroughly. Finally add the green part of green onion. Serve hot.
Grandma Reilkoff's Authentic Russian Blintze


Ingredients:
eggs, flour, milk, sugar, salt

Directions:
Batter should be quite runny (compared to pancake batter, say].  Use a HOT (but not quite smoking] non-stick pan, covering the bottom of the pan thinly with batter. Lift pan and spread batter to edges as best you can.
When the edges start to brown, fold in half and remove from pan.
Continue making one blintze per pan until batter is finished (use a couple of pans if needed].
NOTE: **If blintzes don't easily remove from pan, add another tablespoon of oil to the batter.  The temperature of your pan may also be at play - it needs to be quite hot.
Nicole's Chicken Cacciatore


Ingredients:
boneless skinless chicken breasts, extra virgin olive oil, onion, white wine, mushrooms, garlic, salt, pepper, stewed tomatoes, fresh basil

Directions:
In a large saute pan, heat 2T of the olive oil over medium heat.
Sprinkle Italian seasoning onto each piece of chicken.
Brown chicken about 4-7 minutes on each side until golden.
Remove chicken from pan and set aside.
Add diced onion to pan and cover. Allow to cook about 3-4 minutes until softened.
Stir onion, and add wine.
Scrape the bottom of the pan making sure to get up all the little bits off the bottom.
Add the other 2T olive oil, mushrooms and garlic.
Stir well.
Lay each pice of chicken on top of the mushroom onion mixture.
Cover with stewed tomatoes.
Sprinkle salt, pepper and basil on top. Cover and let cook an hour over low heat.
Serve over cooked pasta or rice.
Top with grated Parmesan cheese.
Chicken Tetrazzini for a Crowd
Category: main-dish
By Lois Shaw

If this is too much, make 2 casseroles; eat one, freeze the other. You can also use turkey breast meat. Avanti!

Ingredients:
1 pound spaghetti, broken into pieces
3 (10.75 ounce) cans  condensed cream of mushroom soup
12 ounces shredded Cheddar cheese
6 cups shredded boiled chicken breast meat
1 pound sauteed mushrooms
1 (4 ounce) jar sliced pimento peppers, drained
2 cups reserved chicken broth

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Add uncooked spaghetti (broken into thirds) to the pot and cook for 8 to 10 minutes or until al dente. Drain and set aside. In a large saucepan, heat soup over low heat. Add shredded cheese (reserve some for topping) and stir together. Then add the cooked shredded chicken, mushrooms, pimento peppers and cooked spaghetti and stir all together. Add enough of the reserved broth to make it 'sloppy' and mix all together. Pour mixture into a 9x13 inch baking dish. Sprinkle reserved shredded cheese on top and bake in the preheated oven for 25 to 35 minutes or until bubbly.

Yields: 20 servings

Calories: 279.1
Fat: 12 g
Saturated fat: 5.2 g
Carbohydrates: 21.4 g
Sugars: 2 g
Dietary fiber: 1.1 g
Protein: 20.7 g
Cholesterol: 49.4 mg
Sodium: 506.4 mg
Chocolate Chocolate Chocolate Loaves (Amish Starter)


Ingredients:
eggs, applesauce, chocolate milk, cocoa powder, chocolate pudding mix, sugar, flour, baking powder, baking soda, salt, chocolate chips

Directions:
Mix together the wet ingredients, then stir in the dry ingredients – adding the chocolate chips last.
Pour into 5 greased mini loaf pans and bake at 325 degrees for 45-50 minutes.
Green Beans With Brown Butter and Pecans


Ingredients:
fresh green beans, water, unsalted butter, pecans

Directions:
Steam beans for about 10 to 12 minutes or until just slightly crisp. Put the beans in a medium size serving bowl.
In a skillet, melt butter over medium heat, then cook until butter has browned.
Add pecans & cook for 2 to 3 minutes to toast the nuts.
Add butter mixture to green beans, tossing carefully to coat, then serve immediately.
Egg Drop Soup


Ingredients:
chicken broth, salt, white pepper, green onion, eggs

Directions:
Heat chicken broth, salt, and white pepper to boiling in a 2-quart saucepan.
Stir green onions into eggs.
Pour egg mixture slowly into broth, stirring constantly with fork until egg forms shreds.
Makes about 3 cups deb
Shrimp Scampi


Ingredients:
butter, shrimp, green onion, garlic powder, parsley flakes, pepper, white wine

Directions:
Melt butter in large skillet on medium heat. Add shrimp, green onion, garlic, parsley and pepper; cook and stir 3 to 4 minutes or just until shrimp turn pink. Stir in wine or lemon juice.
Serve over cooked orzo, pasta or rice, if desired.
Perfect Patron Margarita


Ingredients:
"lime, juice of"

Directions:
Combine all ingredients in a shaker with ice., Shake till chilled, then strain into glass or pour over ice.
Spicy Chicken and Pumpkin Stew


Ingredients:
boneless skinless chicken breasts, salt, black pepper, olive oil, onions, red bell pepper, fresh ginger, curry powder, garlic cloves, fresh pumpkin, water, light coconut milk, cilantro, cooked rice

Directions:
Sprinkle chicken with salt and pepper. Heat 1 teaspoon oil in a Dutch oven over medium heat. Add half of the chicken and sauté for 8 minutes or until browned. Remove chicken from pot and repeat procedure with 1 teaspoon oil and remaining chicken; set aside.
Heat 1 teaspoon oil over medium-high heat. Add onion and next 5 ingredients; sauté for 2 minutes. Stir in pumpkin, water, and coconut milk; bring to a boil.
Reduce heat and simmer 30 minutes or until pumpkin is tender.
Return chicken to pan; cook 10 minutes.
Stir in cilantro.
Serve over rice.
Orange & Black Olive Salad


Ingredients:
oranges, red onions, white wine vinegar, lemon juice, olive oil, garlic, parsley, pine nuts

Directions:
Peel the oranges, cut in slices, saving the juices that run out, if possible.
Peel the onions and cut in slices.
Arrange the oranges, onions and olives on a plate, cover and put in the fridge for about half an hour.
Make the dressing by mixing the vinegar, orange and lemon juices, then slowly add the olive oil whilst mixing, then add the garlic, parsley and season to taste.
Pour the dressing over the salad just before serving and last but not least the pine nuts.
Coco’s Nacho Supreme


Ingredients:
ground beef, onion, garlic, chili powder, diced tomatoes, tomato paste, kidney beans, green onions, salt, pepper, cheddar cheese, sour cream

Directions:
Heat the oil in a large skillet.
Add to skillet – ground beef, onion, garlic, red pepper, and chili powder.
Cook until browned.
Add strained diced tomatoes (add reserved liquid when necessary], tomato soup, tomato paste, and kidney beans.
Cook on medium heat for about 20 minutes, stirring frequently.
Add green onion and heat through – about 5 minutes.
Serve with shredded cheddar and sour cream on top, with a side of corn chips.
Cornish Pasties


Ingredients:
stewing beef, potatoes, turnip, onion, unsalted butter, egg

Directions:
Trim off any excess of fat from the beef.
Cut or scrape the meat into paper-thin slices.
Mix the meat well with the vegetables.
Roll out the pastry to about 1/4" thick on a lightly floured board.
Using a large saucer as a guide, cut out four circles.
Pile the filling in the centre of each pastry circle.
Season with the salt and pepper and top with a knob of butter.
Dampen the pastry edges with cold water and carefully draw up two edges to meet on top of the filling.
Pinch and twist the pastry firmly together to form a neat fluted and curved pattern.
Cut a small air vent in the side of each pasty.
Brush the pasties with the lightly beaten egg.
Place them on a greased baking tray.
Bake in the centre of a preheated oven at 425°F (Mark 7] for 10 minutes.
Reduce the heat to 350°F (mark 4] for 30 minutes.
Oriental Zippy Paste


Ingredients:
garlic, yellow onions, olive oil, fish sauce, brown sugar

Directions:
Peel Garlic bulbs and cloves.   You can soak cloves in Hot water to make it easier to get the papery shell off.
Peel Onions and cut each into 4 quarters.
Use a food processor or blender.   Place the cloves and the onions into the device, pulse to rough chop to your desired consistency.   I like it chunkier, but you can even pulse until it is a puree.
Heat 2 Tablespoons of olive oil in a 12 inch skillet over medium high heat.   Add garlic and onions, sauté' until golden brown.
Add Balsamic Vinegar and Fish Sauce to the pan, stir well to deglaze the bits that might be stuck to your pan.   Simmer for 4-5 minutes.   When the mixture has reduce in volume, add the brown sugar and the chili garlic sauce.   ( I tend to use a 1/2 cup of chili garlic sauce for mild heat, I will add more if I want it to be medium to hot spicy.]  Stir mixture frequently as it cooks, to dissolve the sugar.   The paste is done when it is shiny and jam like in consistency.
You can store your paste in a glass jar in the refrigerator for up to 2 months.
See how I use the paste by looking at my other recopies with the term zippy in the title.
Balsamic Reduction for Recipe #222776


Ingredients:
"sugar"

Directions:
Bring one cup of balsamic vinegar to a boil then turn down heat to simmer for 10 minutes. Balsamic vinegar should reduce to approx 1/4 cup drizzle over bruschetta if desired.
.*  I don't add the 1 tbsp sugar when reducing as I don't like mine to sweet but feel free to use it if you prefer.
Korean Fusion Butternut Squash Soup


Ingredients:
carrots, onion, celery rib, marjoram, garlic cloves, bay leaves, garlic cloves, water

Directions:
Place stock, garlic, bay leaves, and marjoram into your soup pot and bring just up to a low boil for about 15 minutes, then reduce heat to simmer. Scoop out marjoram, garlic and bay leaves prior to adding next ingredients to the pot.
While stock is coming up to temperature sauté the Mirepoix vegetables in sesame oil until they begin to caramelize. Then transfer to the stock pot. Scoop the roasted butternut squash out of the squash skins and add to the pot as well. Now, bring heat up on pot and maintain a high simmer, just below boiling.
Just prior to serving add Korean soybean paste then blend until smooth with an immersion blender (alternately you can transfer to a VitaMix or other blender].
•	In a small bowl, wisk together the water, hot pepper paste and sesame oil.
Remove skins from sausage and place in a sauté pan and cook until most of the pink is gone and the pork is crumbled. Next add the mushroom, garlic and pepper paste mixture and bring pan to a boil. Reduce heat and continue to cook until most of the liquid is reduced.
Serving: 	Ladle soup into bowls and top with garnish and serve.
Cinnamon Rolls Made With Frozen Biscuits


Ingredients:
butter, brown sugar, ground cinnamon, pecans, powdered sugar, milk, vanilla extract

Directions:
Arrange frozen biscuits, with sides touching, in 3 rows of 4 biscuits on a lightly floured surface.
Let stand 30 to 45 minutes or until biscuits are thawed but still cool to the touch.
Pour boiling water to cover over dried apricots, and let stand 10 minutes; drain well.
Chop apricots.
Sprinkle thawed biscuits lightly with flour.
Press biscuit edges together and pat to form a 10 x 12 inch rectangle of dough; spread evenly with softened butter.
Stir together brown sugar and cinnamon; sprinkle evenly over butter.
Sprinkle chopped apricots and pecans evenly over brown sugar mixture.
Roll up, starting at one long end; cut into 12 (about 1 inch think] slices.
Place rolls into a lightly greased 10 inch cast iron skillet or a 10 inch round Pan or a 9 inch square pan.
Bake at 375F for 35 to 40 minutes or until center rolls are golden and done.
Stir together 1 cup powdered sugar, 3 Tablespoons milk, and 1/2 teaspoon vanilla; drizzle evenly over rolls.
Cinnamon-Raisin Rolls:  Prepare Apricot-Pecan Cinnamon Rolls as directed, substituting 1 cup golden raisins for 1 (6 oz] package dried apricots.
Orange and Cardamom Syrup for Pancakes/Waffles


Ingredients:
sugar, green cardamom pods, orange

Directions:
Put all ingredients into a saucepan and heat slowly over low heat until sugar has dissolved.  Increase heat and boil the syrup for 10 minutes.
Cool and store in the refrigerator for up to 2 weeks.  (Leave pods and zest in while storing, but strain before using].
All Root Beer Popsicles®
Category: desserts
By brilyint1

Because of the extra sugar these do not freeze up rock solid. Their taste and texture is like the store-bought. You can get the same results with cream soda and it's delish. Teenager approved, by the way.

Ingredients:
1 (2 liter) bottle root beer
½ cup white sugar
¼ teaspoon root beer flavoring (such as Zatarains® Root Beer Extract)

Directions:
Pour root beer into a wide pot. Bring to a boil; reduce heat to low. Stir in sugar until dissolved. Simmer until reduced by 1/3, 15 to 20 minutes. Remove from heat; cool completely, about 30 minutes. Stir root beer flavoring into mixture. Pour root beer mixture into ice pop molds; freeze until firm, about 1 hour and 30 minutes.

Prep time: 5 mins
Cook time: 20 mins
Total time: 2 hrs 25 mins
Yields: 10 ice pops

Calories: 119.5
Carbohydrates: 30.9 g
Sugars: 30.9 g
Sodium: 25.6 mg
Instant Hot Chocolate Mix


Ingredients:
instant nonfat dry milk powder, mini marshmallows

Directions:
Place half the milk and chips in a food processor and whirl until finely ground-you may need to scrape the sides once or twice, and don't whirl past finely ground or your going to get clumps.
Repeat.
Put all ingredients in a large bowl and mix well.
Put in any size jar you want and attach: To make 1 cup place 3 heaping Tablespoons of mix in a mug, add 3/4 cup boiling water and stir.
Funky Frito Fruckies


Ingredients:
white sugar, light corn syrup, creamy peanut butter

Directions:
In a greased 10x15 pan, place the corn chips.
In a saucepan, bring the sugar and corn syrup to a boil over medium heat.
Remove from heat and stir in the peanut butter until smooth.
Pour this over the chips and smooth it out level.
Place the chocolate bars in a single layer over the hot mixture and wait a few minutes until the heat melts them and then smooth the chocolate out to form a thin layer.
Allow to cool and then break into pieces.
Tomato, Mint and Cannellini Bean Salad


Ingredients:
tomatoes, cannellini beans, garlic cloves, mint leaf, extra virgin olive oil, red wine vinegar

Directions:
Blanch 4 ripe tomatoes in boiling water for 30 seconds, drain and rinse under cold running water.
Remove skins and coarsely chop.
Place in a large bowl with cannellini beans, garlic, mint leaves, extra virgin olive oil and red wine vinegar.
Season with sea salt and cracked black pepper and toss gently to combine.
Olde Tavern Spoon Bread
Category: bread
By Stephanie Holt

Good ol' Southern style spoon bread made with a cornmeal mush which adds extra moistness.

Ingredients:
3 cups milk
1 ¼ cups yellow cornmeal
3  eggs, beaten
1 teaspoon salt
1 ¾ teaspoons baking powder
2 tablespoons butter, melted

Directions:
Measure the milk into a saucepan and bring to a boil. Add the cornmeal; cook and stir for several minutes, until cornmeal has absorbed all of the milk. Remove from the heat and allow to cool for about 1 hour. The mixture will be very stiff. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 1 1/2 quart casserole dish. Place the cornmeal mixture into a large bowl. Stir in the eggs, salt, baking powder and butter. Pour into the prepared casserole dish. Bake for 35 minutes in the preheated oven, or until the edges become lightly toasted. Serve hot directly from the dish by the spoonful.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr 50 mins
Yields: 12 servings

Calories: 118.7
Fat: 4.6 g
Saturated fat: 2.4 g
Carbohydrates: 14.5 g
Sugars: 3.2 g
Dietary fiber: 0.6 g
Protein: 4.6 g
Cholesterol: 56.5 mg
Sodium: 322 mg