xiaoxl/recipe_data huggingface dataset:
Pumpkin Spice Cake with Maple Icing


Ingredients:
butter, sugar, pumpkin, eggs, vanilla, flour, ground cinnamon, baking soda, ground cloves, salt, walnuts, raisins, butter, sugar, evaporated milk, maple syrup, vanilla

Directions:
Cream butter and sugar until fluffy.
Add pumpkin,eggs and vanilla,beat until smooth.
Combine dry ingredients in medium bowl.
Add one cup at a time to creamed mixture,stirring until well blended.
Stir in nuts and raisins.
Spoon into greased bundt pan.
Bake at 350 degrees for 55-65 minutes  or until toothpick inserted in center comes out clean.
Cool in pan 10 minutes,then invert onto serving plate and cool completely.
For icing: melt butter in heavy medium saucepan over medium-high heat.
Stir in sugar,evaporated milk,and syrup.
Bring to boil,stirring constantly,boil 6 minutes.
Remove from heat and stir in vanilla.
Pour into medium bowl and cool 10 minutes.
Beat for 8-10 minutes  or until thick and creamy.
Spread over top of cake.
Guacamole With a Twist !


Ingredients:
avocados, lemon juice, onion, tomatoes, pineapple tidbits, salt, seasoning salt, garlic powder, onion powder, pepper

Directions:
In a bowl, mash the avocados and lemon juice with a fork., Combine the rest of the ingredients., Enjoy with tortilla chips !
Banana Pudding Cupcakes (Like the Actual Dessert!)


Ingredients:
bananas, milk, eggs, vanilla extract, milk, vanilla pudding mix, butter, vanilla extract, heavy cream, sugar, bananas

Directions:
Heat oven to 350°F  Grease 24 cupcake wells or line with paper liners.  Count out 12 vanilla wafers for the garnish and set aside.
Place the remaining 24 vanilla wafers flat side down in the bottom of each cupcake well; set pans aside.
For the batter, mash the bananas with a fork until smooth, about 1 minute; you will have about 1 1/4 cups.
Place the cake mix, oil, milk, eggs, and vanilla in the bowl with the banana puree; blend with an electric mixer on low speed for 30 seconds.  Scrape down sides of bowl.
Increase mixer speed to medium and beat another 2 minutes, scraping sides of bowl as needed.
Spoon 1/3 cup batter into each cupcake mold, filling 3/4 full.  You'll get 22-24 cupcakes; remove empty liners, if using, or take out the batterless vanilla wafers if you're greasing the pans.
Bake until cupcakes are golden and spring back when touched, 18-20 minutes.  Cool on wire racks for 5 minutes; carefully remove cupcakes from pans and cool 15 minutes on the racks before filling.
Meanwhile, make the filling:  Place the milk in a medium saucepan.  Whisk in the pudding mix until blended.
Place pan over medium heat and continue to whisk as the mixture comes to a full boil, 3-4 minutes; remove pan from heat and stir in the butter and vanilla.  Pour the pudding into a medium bowl and cool for 20 minutes.
While the pudding is cooling, make the topping:  Crush the remaining 12 vanilla wafers; set aside.
In a large chilled bowl, whip the cream with an electric mixer (chilled beaters also] on high speed until thickened, 1 1/2 minutes.  Stop the mixer and add the sugar; beat again until stiff peaks form, 1-2 minutes more.
To assemble the cupcakes, remove the paper liners and place cakes on a platter.  Spoon the pudding into a pastry bag fitted with a wide tip.
Pipe a generous amount of pudding into each cupcake (1-2 Tbsp] through the center of the top, allowing about 1 teaspoons of the pudding to overflow onto the surface of the cupcakes.
Sprinkle the wafer crumbs on top of the pudding and dollop about 1 tablespoons of the whipped cream over the crumbs.
Just before serving, stand a banana slice in the whipped cream; serve.
Store the cupcakes, without the banana garnish, lightly covered in the refrigerator for 1 day; add the banana slice just before serving.
Pumpkin Pancakes (Gluten Free)


Ingredients:
potato starch, tapioca starch, sugar, baking powder, cinnamon, ginger, nutmeg, salt, clove, milk, pumpkin puree, butter, egg

Directions:
Whisk flours, starches, sugar, baking powder, spices and salt in a bowl.
In a separate bowl whisk together milk, pumpkin, melted butter, and egg.
Fold mixture into dry ingredients.
Spray or grease a skillet and heat over medium heat: ladle pancake batter into about a 2" circle (it will spread a bit].
Cook pancakes until browned on both sides. Serve with butter and syrup.
Makes about 12 3" pancakes.
***You can use 1 1/4 cups of America's Test Kitchen GF Flour mix in lieu of the flour and starches listed out separately!
http://www.cooksillustrated.com/recipes/7854-americas-test-kitchen-gluten-free-flour-blend#.
Easy Homemade Macaroni and Cheese


Ingredients:
evaporated milk, eggs, butter, margarine, Velveeta cheese, cheddar cheese, elbow macaroni

Directions:
PREHEAT oven to 350°F.
Mix milk and eggs in large bowl.
Add butter, red pepper, prepared cheese product and cheddar cheese.
Stir in macaroni; mix lightly.
POUR into 1-1/2-quart casserole.
BAKE 15 minutes or until heated through.
Sprinkle bread crumbs on top.
Bake for 5 more minutes.
Cobb Salad with Ham and Homemade Dressing
Category: salad
By Soup Loving Nicole

This is a great way to utilize leftover ham to change it up into a completely different meal. It's also a great way to clean out the fridge with things that need using up. Ham and blue cheese both have a salty flavor so I chose to leave bacon out, but feel free to add it if you wish.

Ingredients:
½ cup extra-virgin olive oil
¼ cup white balsamic vinegar
1 clove garlic, minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper
6 cups torn iceberg lettuce
1 ½ cups chopped ham
1  avocado, diced
½ cup crumbled blue cheese
1 (2.5 ounce) can sliced black olives
8  grape tomatoes, halved
2 medium mushrooms, sliced
2 medium hard-boiled eggs, sliced

Directions:
Whisk olive oil, vinegar, garlic, salt, and pepper together in a small bowl until evenly combined. Place lettuce, ham, avocado, blue cheese, olives, tomatoes, and mushrooms in a large bowl. Toss until evenly combined. Transfer lettuce mixture to 2 serving plates. Add one sliced egg to each plate. Drizzle dressing over the top and serve.

Prep time: 15 mins
Total time: 15 mins
Yields: 2 servings

Calories: 1214.5
Fat: 108.8 g
Saturated fat: 25.2 g
Carbohydrates: 26.1 g
Sugars: 9.2 g
Dietary fiber: 10.7 g
Protein: 37.4 g
Cholesterol: 294 mg
Sodium: 2656.7 mg
Instant Pot® Baked Beans
Category: side-dish
By France C

This recipe was passed down through my French Canadian family from my grandmother, to my mother and then to me many years ago. It traditionally takes hours to make, as we let the beans slow cook overnight in the oven on low heat. I decided to try and transform it into a much quicker Instant Pot® recipe with great success! With this method, you don't even have to presoak the beans. These are even better the next day, and they freeze well, too.

Ingredients:
8 cups water
1 pound dry navy beans, rinsed and picked through
1 tablespoon olive oil
6 ounces salt pork, diced
6 ounces bacon, cut into small pieces
1 small onion, minced
1 ½ cups water, divided
¼ cup ketchup
⅓ cup molasses
¼ cup brown sugar
1 tablespoon yellow mustard

Directions:
Combine water and beans in a multi-functional pressure cooker (such as an Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method for 20 minutes; quick-release remaining pressure according to manufacturer's directions. Unlock and remove the lid. Drain and rinse the beans with cold water and set aside.  Rinse and wipe out Instant Pot® insert and place back into the pressure cooker. Turn on Instant Pot® and select Saute function. Heat olive oil until shimmering, 2 to 3 minutes. Add salt pork, bacon, and onion and briefly cook until fat begins to render, 1 to 2 minutes.  Pour in 1/2 cup water and scrape any brown bits off the bottom. Turn Instant Pot® off. Whisk together ketchup, molasses, brown sugar, mustard, and remaining 1 cup water in a small bowl. Return cooked beans to the pot along with the ketchup mixture. Gently stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method for 20 minutes; quick-release any remaining pressure according to manufacturer's directions. Unlock and remove the lid. Beans will thicken upon cooling. Serve immediately or freeze portions for later.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 2 hrs 10 mins
Yields: 12 servings

Calories: 320.6
Fat: 15.1 g
Saturated fat: 5 g
Carbohydrates: 36.2 g
Sugars: 12.4 g
Dietary fiber: 9.4 g
Protein: 11.1 g
Cholesterol: 17.3 mg
Sodium: 392.4 mg
Parsley Carrots


Ingredients:
carrot, water, butter, onion, salt, onion powder, garlic powder, dried parsley flakes

Directions:
Place the carrots and water in a microwaveable bowl with a lid.  Microwave for 10 minutes on high power, stirring halfway through cooking time.
Meanwhile, melt 1/2 Tablespoon butter over medium-low heat and add the onions.  Saute until the onions are translucent.
Remove the carrots from the microwave and carefully remove the lid.  You do not need to drain the water.
Stir in the sauteed onions with their butter, remaining 1/2 Tablespoon butter, salt, onion powder, garlic powder and parsley.
Serve warm.
Peanutty Oatmeal Cookies


Ingredients:
brown sugar, Splenda granular, light butter, egg, vanilla extract, whole wheat flour, baking powder, cinnamon, old fashioned oats

Directions:
Preheat oven to 350 degrees.
In a large bowl, combine brown sugar, peanut butter, Splenda, butter spread, applesauce, egg, and vanilla extract.  Mix thoroughly with a wire whisk.
Add flour, baking powder, salt and cinnamon, and stir until completely mixed and smooth.
Add oats and mix until they are thoroughly coated with the batter.
Lightly spray a large baking sheet with PAM. Spoon batter onto the sheet in 12 evenly spaced mounds. Using the back of a spoon, spread and flatten batter into circles about 2 inches wide.
Bake in the oven for about 8-10 minutes, until a toothpick inserted into the center of a cookie comes out clean.
Remove baking sheet from the oven, and allow cookies to cool for 1 minute on the sheet. Then transfer cookies to a wire rack to cool COMPLETELY.
Yummy Enchiladas


Ingredients:
ground turkey, garlic cloves, onion, colby-monterey jack cheese, black beans, frozen corn, whole wheat tortillas, butter, whole wheat flour, milk, parmesan cheese, salsa

Directions:
Saute ground meat with onion and garlic (Begin work on the sauce].
Over medium heat, melt butter, then add flour, stirring to combine (making a roue]
Add milk, stirring quickly, until smooth (at this point, if it looks too runny, you can add more flour, and depending on how much sauce you want to have -- add more milk, too].
Add Parmesan cheese, and stir until combined.
Add Tomato Soup and salsa and stir together (should look kind of thick].
Assemble enchiladas by first putting a layer of sauce down in an 8x8 or 9x13 glass dish (depending on how much you are making].
Place a tortilla in the dish, and add meat mixture to the tortilla, with shredded cheese and roll.
Continue until dish is full.
Ladle sauce over the enchiladas, making sure to cover.
Sprinkle a layer of cheese on top and put in 350 degree oven for 20 minutes, or until bubbly and heated all the way through.
Other options -- Top with sour cream, and serve on a bed of lettuce.
Enjoy!
Billy's Favorite Smoky Collard Greens
Category: side-dish
By shaggy

Here's a great way to get a smoky flavor in your greens without using ham hocks. This recipe will work with any type of greens, but you may need to adjust the cooking time.

Ingredients:
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic
2 pounds collard greens - rinsed, trimmed and chopped
1 tablespoon brown sugar
1 tablespoon molasses
1 tablespoon liquid smoke flavoring
salt and ground black pepper to taste

Directions:
Heat oil in a large pot. Saute onion and garlic until onions are translucent. Place chopped   in pot, and add water to cover. Stir in brown sugar, molasses and liquid smoke. Season with salt and pepper. Bring to a boil, reduce heat, and simmer 30 to 40 minutes, or until greens are tender.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 servings

Calories: 115.7
Fat: 5.2 g
Saturated fat: 0.7 g
Carbohydrates: 16.1 g
Sugars: 6.5 g
Dietary fiber: 6 g
Protein: 4.1 g
Sodium: 33.2 mg
Chicken Pot Pie Ala Wellington


Ingredients:
chicken tenderloins, puff pastry, idaho potato, mozzarella cheese, garlic clove, portabella mushrooms, butter, spicy mustard, salt, pepper, rosemary

Directions:
Begin thawing your puff pastry for around 20 minutes.
Chop your potato, carrots and mushrooms so that they're ready to use.
Season the tenderloins with salt and pepper to taste and then brown them in a non-stick skillet on medium-high heat utilizing your tablespoon of butter, letting them cook for about 2-3 minutes per side, set them aside.
Preheat your oven to 375.
Put a few cups of water into a pot and boil your carrots and potatoes for around 10 minutes. Drain.
In the same skillet you used to make the chicken, dump in your mushrooms, some rosemary and the garlic, stir until you are satisfied, then transfer your potatoes, carrots and the cheese into the skillet, stir, cover and remove from heat.
Lightly flour enough surface area in your kitchen to unfold the puff pastry and do so, use water to dampen the edges of it.
Coat the chicken tenderloins with the spicy mustard, then set 2 each end to end lengthwise onto the pastry, then spoon your cheesy potato mushroom garlic mixture onto the top of the chicken, fold one edge over the mixture, then the other. Crimp the edges and transfer to a baking sheet, apply your eggwash and then make a few slits into the upper layer of pastry.
Put into the oven and time for around 20-30 minutes, depending on how massive it ended up, take out when golden brown and delicious.
Let sit for 10 minutes and then enjoy!
Date Cake
Category: desserts
By LAUREL1

Simple coffee cake with a wonderful flavor and unique broiled topping.

Ingredients:
1 ½ cups water
1 ½ cups raisins
¾ cup dates, pitted and chopped
1 teaspoon baking soda
½ cup butter
¾ cup white sugar
2  eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¼ teaspoon salt
4 tablespoons butter
½ cup brown sugar
2 tablespoons heavy cream
½ cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. In a saucepan, combine water and raisins. Bring to a boil and cook for 5 minutes. Remove from heat and stir in chopped dates and baking soda. Set aside. In a large bowl, cream together 1/2 cup butter and 3/4 cup white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.  Beat in the flour, salt and date mixture. Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove cake from oven, and set oven to Broil. Make Topping:  In a saucepan, melt 4 tablespoons of butter. Stir in brown sugar, cream and chopped nuts.  Spread mixture over warm cake and place under broiler until lightly browned, about 3 minutes. Watch carefully - it burns easily under the broiler. Cool before serving.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 - 9 inch square pan

Calories: 366.3
Fat: 16.7 g
Saturated fat: 8.5 g
Carbohydrates: 53 g
Sugars: 27.5 g
Dietary fiber: 1.9 g
Protein: 4.1 g
Cholesterol: 64.9 mg
Sodium: 252.5 mg
Star Rice Crispy Bars


Ingredients:
marshmallows, milk

Directions:
Put all of your marshmallows into pot with milk and put on stove. Let melt for 1 minute. Take you cereal and put into a bowl add you marshmallow into it and fill star molds.
Let them set covered over night. Take out of molds and frost. Yellow frosting for the star and black for the eyes. Maybe even put a stick in the bottom to make easier to enjoy.
Bacon and Vegetable Slice


Ingredients:
bacon, leek, zucchini, carrots, self-raising flour, eggs, olive oil, Dijon mustard, low-fat yogurt

Directions:
Wrap the bacon and leek in paper towel and cook in the microwave on high for 2 minutes.  Dice the bacon.
Combine the zucchini, carrot, cheese, flour, bacon and leek in a large bowl.  Stir in the combined eggs, oil and mustard.  Mix gently to combine.
Coat a microwave safe quiche dish with cooking spray.
Pour the mixture into the prepared dish and place in the microwave.  Cook on 50% power for 15 minutes until the edges are firm and mixture is set, time depends on how powerful your microwave is.  Place under a grill for 4-5 minutes or until top is golden and firm.
Serve on top of the baby spinach leaves with a dollop of yoghurt.
Lemon Jewel No Bake Cheesecake


Ingredients:
butter, sugar, light cream cheese, dried cranberries, white chocolate chips, sweetened condensed milk, lemon juice, raspberry vinegar, icing sugar, white chocolate chips, cranberries, blueberries

Directions:
Base:
First up, make sure you have a spring-form cake tin! If not, you could line a tin with glad wrap to make it easy to get out again.
Grease the spring-form pan, either with butter or spray oil, this bit is up to you.
Crush up the biscuits until they are crumbly.
Take the sweetened condensed milk, pour out one cup measurement from this, then add the REMAINDER to the biscuit crumbs.
Add the melted butter to the biscuit crumbs, then mix until blended through. Add the sugar and continue mixing until the mixture holds it's shape when you squeeze it.
Pour the base mixture into the pan and press it firmly, making sure it is as even as possible.
Filling:
Whip the cream until you get soft peaks, then set aside.
Beat all other fillings until smooth, then fold in the cream.
Pour into base then freeze for 2 hours, more if you have the time.
Icing:
Melt the jam over low heat and gradually stir in the sugar, making sure you don't get lumps. Check the taste as you go.
Let cool slighly then pour onto the cake and then sprinkle with the garnishes.
Freeze until ready to eat, taking out 5-10 mins prior to eating, giving it time to thaw.
Chocolate-Dipped Orange Shortbread Cookies
Category: desserts
By SunnyDaysNora

Lightly spiced citrus spice cookies dipped in chocolate are perfect for holiday cookie trays - or enjoying on your own!

Ingredients:
2 ½ cups all-purpose flour
⅓ cup white sugar
3 tablespoons orange zest, divided
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 cup butter, softened
2 tablespoons milk
4 ounces milk chocolate, melted

Directions:
Combine flour, sugar, 2 tablespoons orange zest, cinnamon, nutmeg, and cloves in the bowl of a stand mixer fitted with the paddle attachment. Add butter and beat until mixture resembles crumbs and starts to stick together. Work until dough sticks together and forms a smooth ball that is not sticky, adding milk if mixture is too dry. Press into a disk shape and wrap in wax paper. Chill in the refrigerator for 30 minutes Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper. Lightly flour a clean countertop. Roll dough to 1/2-inch thickness. Cut into shapes with cookie cutters and place on the prepared baking sheets. Bake cookies in the preheated oven until bottoms are lightly golden, 18 to 22 minutes. Transfer cookies to wire racks and cool completely, about 30 minutes. Line the countertop with wax paper. Dip tops of cookies into the melted chocolate, allowing excess to drip back into the bowl. Place cookies on the wax paper and immediately sprinkle tops with remaining 1 tablespoon orange zest. Let dry.

Prep time: 30 mins
Cook time: 20 mins
Total time: 1 hr 50 mins
Yields: 36 servings

Calories: 101.7
Fat: 6.1 g
Saturated fat: 3.8 g
Carbohydrates: 10.5 g
Sugars: 3.5 g
Dietary fiber: 0.4 g
Protein: 1.2 g
Cholesterol: 14.3 mg
Sodium: 39.3 mg
Bacon Ranch Macaroni Salad


Ingredients:
bacon, peas, carrot, Miracle Whip light

Directions:
Cut bacon into small bits and fry until very crispy. Drain and let cool., Shred carrots, and mix with peas, noodles, and bacon in a large bowl., Cover with the Miracle Whip., Mix in Ranch packet., Best if chilled overnight.
Sloppy Hazelnut Pudding


Ingredients:
Cool Whip, Jell-O pudding mix

Directions:
Prepare two boxes of Jello chocolate instant pudding as instructed then set a aside.
Unwrapp the hazelnut candy and place in a food processor, crush up fine. Once crushed up fine add the candy mixture to you're pudding and mix together well.
In you're deep dish bowl, we are going to start preparing layers.
Take you're chocolate pound cake, break it apart into crumbles to make a first layer in you're deep dish bowl. (Make sure to leave some cake to prepare other layers].
Next put a layer of you're candy pudding mixture.
Followed by a layer of cool whip.
Repeat these layers, making sure you end up with crumbled  cake on top. (Remember these layers are thrown together for a sloppy look, not for perfection. Enjoy!]  Allow to set in the refrigerator for about three hours before serving.
Amazing Slow Cooker Chocolate Cake
Category: desserts
By blancdeblanc

This incredibly moist chocolate cake is simply delicious. and simple to make too. Serve warm, topped with vanilla ice cream.

Ingredients:
2 cups white sugar
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon salt
2  eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Directions:
Spray crock of a large slow cooker with cooking spray. In a medium bowl, whisk the sugar, flour, cocoa, baking soda, baking powder and salt. In a separate small bowl, whisk together the eggs, milk, oil and vanilla until well combined. Whisk in the boiling water. Pour the wet ingredients into the dry and mix well. Pour the cake batter into the prepared slow cooker. Set slow cooker to "Low". Cook until cake has no wet spots on top and has pulled away from the sides of the crock, about 3 hours. Turn off slow cooker and allow cake to rest for 30 minutes before serving.

Prep time: 20 mins
Cook time: 3 hrs
Total time: 3 hrs 50 mins
Yields: 1 cake

Calories: 313.2
Fat: 11.3 g
Saturated fat: 2.2 g
Carbohydrates: 51.4 g
Sugars: 34.6 g
Dietary fiber: 2.3 g
Protein: 4.7 g
Cholesterol: 32.6 mg
Sodium: 434.2 mg
Cashew Chicken and Asparagus Stir Fry


Ingredients:
soy sauce, cornstarch, garlic clove, chicken breast halves, cornstarch, sugar, white wine vinegar, dry sherry, soy sauce, chicken broth, roasted cashews, green bell peppers, onion, asparagus spears, fresh ginger, ground ginger, cooked long-grain rice

Directions:
In a bowl, stir together the first three ingredients and add chicken; coat well and set aside.
In another small bowl, mix the cooking sauce ingredients and set aside.
Place a wok over medium-high heat; when wok is hot, add 2 tablespoons of the oil. When oil is hot, add the cashews and stir until browned (about 1 minute]. Remove with a slotted spoon and set aside.
Add the chicken mixture and stir-fry until meat is no longer pink in the center (about 3 minutes]. Remove from wok and set aside.
Pour the remaining tablespoon oil into the wok. When the oil is hot, add the bell peppers, onion, asparagus and ginger; stir-fry until the pepper is crisp-tender to the bite (about 4 minutes].
Return the chicken to the wok. Stir cooking sauce to blend and add to wok; stir until bubbly and sauce has thickened. Stir in the cashews and immediately serve over the rice.
Unique and Creative Way to Dreamy, Creamy, and Unbelievably Low-


Ingredients:
cauliflower head, water, onions, bouillon, ground black pepper, half-and-half, salt

Directions:
Rinse cauliflower and break into florets.
Add cauliflower and water to a stock pot along with the Better than Bouillon mushroom base.
Boil cauliflower until soft, about 10 minutes. Do not drain.
Using an immersion blender, blend cauliflower in broth until smooth. I turn my gas stove off while blending.
Add your mushrooms, thyme and black pepper.
Bring to another boil for 30 minutes.
Turn off stove and move pot to another eye then stir in half and half.