xiaoxl/recipe_data huggingface dataset:
Pioneer Woman's Coffee Cake


Ingredients:
flour, sugar, salt, butter, instant coffee crystals, buttermilk, eggs, baking soda, vanilla, butter, powdered sugar, instant coffee crystals, salt, heavy cream

Directions:
Preheat oven to 350 degrees. Grease and flour two round baking pans.
In a large bowl, mix sugar, flour, and 1/4 teaspoon salt. Set aside.
Melt 2 sticks of butter in a pot over medium-low heat. While that’s melting, add 3 tablespoons instant coffee to 1 cup boiling water. Set aside.
Once butter has melted, add coffee mixture to the butter in the pot. Let it come to a boil for about ten seconds, then turn off the heat. Set aside for just a minute.
In a separate bowl, add buttermilk, eggs, baking soda, and vanilla. Mix until well combined.
Pour the butter/coffee mixture into the flour mixture. Stir the mixture together gently. The purpose here isn’t to mix it together perfectly, but to cool down the heat before adding the egg mixture.
Add in the egg mixture and stir gently until well combined. Then pour into pans. Bake for 20 to 22 minutes or until set.
Allow to cool completely.
Combine all icing ingredients, then ice the cake. Chill for an hour before serving.
Pama Caipirinha


Ingredients:
cachaca, lime, lime

Directions:
Muddle limes and simple syrup thoroghly., Add cachaca, Pama and ice., Shake vigorously then pour rntire contents, including ice into a rocks glass., Garnish with a lime slice.
Olive Garden Stuffed Chicken Marsala


Ingredients:
mozzarella cheese, parmesan cheese, fresh garlic, crushed red pepper flakes, sun-dried tomatoes, sour cream, boneless skinless chicken breasts, flour, onion, button mushrooms, marsala wine, beef broth, heavy cream

Directions:
Preheat oven to 350°F.
Stuffing:Combine all cheese stuffing ingredients in a bowl.
Chicken:Butterfly thickest section to create two lobes.Place pounded chicken breasts on a plate and place desired amount of stuffing on one half of chicken breast.
Gently press stuffing down and fold over other side of chicken breast.  Preheat a large sauté pan on stove top. Add 4 oz. oil; heat oil until shimmering.
Place approximately 2 cups flour in a pan and season it to taste with salt and pepper.  Dredge chicken in flour and shake off excess flour.  Place stuffed chicken breasts in sauté pan with the preheated oil.
Cook each side until golden.  When chicken is seared on both sides remove them from sauté pan and place them in a baking pan and into the oven for 10-20 minutes.
Bake until juices run clear and stuffing and center reach a temperature of at least 165°.
Sauce: Add the onions to the sauté pan. Stir with spatula.  After 2 minutes add the mushrooms; sauté mixture until onions are translucent.  Deglaze sauté pan with the marsala wine (make sure to incorporate particles from bottom of pan]. Bring wine to a simmer and add heavy cream.  Simmer sauce on low heat until reduced by half.
Place cooked chicken breast on a plate and top with onions, mushrooms and sauce.
Cauliflower Low Cal Layer Salad


Ingredients:
romaine lettuce, cauliflower florets, red onion, parmesan cheese, bacon bits

Directions:
"Line bottom of large shallow bowl with 12 cups of bite size pieces of torn romaine lettuce. Top with cauliflower florets and onion slices. With spatula, spread mayo over entire surface of salad. Sprinkle with Parmesan cheese and bacon bits. Salad will be tossed just before serving. Cover with plastic wrap and refrigerate overnight or for 8 hours."
Grandma's Peach Cobbler
Category: desserts
By Britlee Lee

Yummy dessert the whole family can enjoy.

Ingredients:
¾ cup unsalted butter, softened
1 (15 ounce) can peaches in heavy syrup
1 ½ cups white sugar, divided
½ cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
¼ teaspoon vanilla extract
1 cup milk
1 cup all-purpose flour
1 tablespoon baking powder
1 pinch salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place 1/2 cup butter in a casserole dish. Place casserole dish in the preheating oven until butter is melted. Remove. Mix remaining 1/4 cup butter, peaches, 1/2 cup white sugar, brown sugar, cinnamon, nutmeg, and vanilla extract together in a bowl. Spread over melted butter in the casserole dish. Mix remaining 1 cup white sugar, milk, flour, baking powder, and salt together in a bowl to make a smooth batter. Pour over peach mixture. Bake in the preheated oven until golden brown, about 45 minutes. Let stand for 10 minutes before serving.

Prep time: 10 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 10 servings

Calories: 359.1
Fat: 14.5 g
Saturated fat: 9.2 g
Carbohydrates: 56.9 g
Sugars: 46.2 g
Dietary fiber: 1.1 g
Protein: 2.5 g
Cholesterol: 38.6 mg
Sodium: 133.2 mg
Marbled Royal Cheesecake


Ingredients:
all-purpose flour, sugar, salt, butter, cream cheese, sugar, all-purpose flour, vanilla, eggs, sour cream

Directions:
Preheat oven to 400 degrees F.
To prepare crust, place the flour, sugar and salt in a bowl; mix in butter using a pastry blender or a fork until mixture resembles coarse crumbs.
Fold in 2 tbsp of the melted chocolate (reheat on low temp if necessary, but do not scorch]; reserve remaining chocolate.
Press crust into the bottom of an ungreased 9-inch springform pan.
Bake the crust in preheated oven for 10 minutes or until light brown; cool.
Reduce oven temp to 325.
To prepare filling, using electric mixer, beat cream cheese and sugar in a mixing bowl until fluffy; add the flour and vanilla, blending well.
Mix in eggs one at a time, using mixer on lowest setting, beating just until blended.
Add sour cream; mix well.
Put 1 3/4 cups of the filling into a separate bowl and stir in the reserved chocolate.
Pour half of the plain filling into the pan with the crust; dot with spoonfuls of the chocolate filling.
Top the rest with the remaining plain filling, then use a knife to swirl the chocolate filling around into the plain filling.
Bake at 325 degrees F for 60-70 minutes or until center is about set; remove from oven and cool 10 minutes before removing sides from pan.
Cool 2-3 hours, then refrigerate 8 hours or overnight before serving.
Note: a shallow pan of water on the bottom shelf rack will help keep the surface of the cake moist and help prevent cracks.
Cinnamon Spice Liqueur


Ingredients:
cinnamon sticks, clove, allspice, ground cardamom, ground nutmeg, vodka, brown sugar, water

Directions:
In a quart jar, add spices, 1 cup sugar, and vodka.
Seal jar tightly, and place in a dry, dark place for about 2 weeks.
After two weeks, strain the liquid using a double layer of cheese cloth.
In a fresh quart jar, add the second cup of sugar, glycerin, water to top and the strained liquid. Seal and store again in a dark place until sugar is dissolved.
Once the sugar has all dissolved, bottle the resulting liqueur in a fresh bottle and let age for roughly 3 months.
Bloated Bag of Monkey Spunk


Ingredients:
Bacardi light rum, triple sec

Directions:
"Shake and strain into a Collins glass with ice. Garnish with cherry."
Dairy Queen Moolatte


Ingredients:
coffee, milk, half-and-half cream, sugar, salt, vanilla ice cream, chocolate

Directions:
Combine the coffee, milk, half & half, sugar and salt in a blender and mix on medium speed for 15 seconds to dissolve the sugar.
Add ice cream, and chocolate or caramel syrup, then blend on high speed until smooth and creamy.
Stop blender and stir mixture with a spoon if necessary to help blend ingredients.
Add the ice cubes, and use the pulse/ice feature to crush the ice into tiny bits, blending into the mixture.
Pour drink into two 16 oz glasses, and top with whipped cream.
Drizzle either the chocolate or caramel syrup over the whipped topping -- serve immediately.
Makes two 16 oz Moolattes or 1 and a half MEGA-Moolattes.
*Use 3 Tablespoons of French Roast coffee, with 8 ounces of water in your coffee machine.
Grandma's Coconut Pies
Category: desserts
By Patsy Culbreth

This recipe makes two 9 inch pies of delicate buttermilk custard with coconut.

Ingredients:
5  eggs
2 cups white sugar
¾ cup buttermilk
½ cup melted butter
1 (10 ounce) package flaked coconut
1 teaspoon vanilla extract
2 (9 inch)  unbaked pie crusts

Directions:
Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, beat eggs and sugar until smooth. Blend in buttermilk and melted butter. Stir in the coconut and vanilla. Pour filling into 2 - 9 inch pie shells. Bake in the preheated oven for  45 to 50 minutes, or until golden brown.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 2 - 9 inch pies

Calories: 368.9
Fat: 19.8 g
Saturated fat: 10.7 g
Carbohydrates: 45 g
Sugars: 32.2 g
Dietary fiber: 2.6 g
Protein: 4.3 g
Cholesterol: 73.8 mg
Sodium: 241.6 mg
Bacon Blueberry Scones


Ingredients:
all-purpose flour, sugar, baking powder, baking soda, salt, ground cinnamon, butter, buttermilk, fresh blueberries, frozen blueberries, egg, milk

Directions:
In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs.
In a small bowl, whisk buttermilk and oil; add to crumb mixture. Stir in blueberries and bacon.
Turn onto a floured surface; knead 10 times. Pat into an 8-in circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet.
In a small bowl, beat egg and milk; brush over scones. Bate at 425°F for 12 to 15  minutes or untilo golden brown. Serve warm.
Maple-Glazed Barbecue Chicken


Ingredients:
maple syrup, tomato paste, red wine vinegar, salt, garlic clove, boneless skinless chicken breast halves, salt, fresh ground pepper

Directions:
Heat grill. In small bowl, stir together all glaze ingredients.
Sprinkle chicken with salt and pepper. Brush chicken generously with glaze. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6-inches from medium coals; cover grill.
Cook 8-12 minutes or until juices run clear, turning once and brushing occasionally with glaze.
Where Old Bananas Go to Die Bread


Ingredients:
all-purpose flour, quick oats, brown sugar, baking soda, pumpkin pie spice, vanilla extract, salt, egg, applesauce, bananas, raisins, quick oats, brown sugar

Directions:
Note: This bread can take another cup of add-ins and still hold its shape.  I will add a sixth banana, dried cranberries, chocolate chips, shredded carrots, shredded squash, or apple if I have any around.
Preheat the oven to 350°.
Place the raisins in a coffee mug and add hot water to plump them.
In a mixing bowl mash the bananas and them cream apple sause and sugar.
Add the egg, beating well.
Mix in the extract.
Combine flour, baking soda,pumpkin pie spice, and salt; gradually add to the creamed mixture.
Add the quick oats.
Drain the water off the raisins and add them to the cake mix.
Pour into a greased 9 by 5 by 4 loaf pan.
Combine topping ingredients; sprinkle over the batter.
Bake at 350° for 23-30 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack.
Flaxseed Molasses Bread


Ingredients:
water, butter, molasses, salt, flax seed meal, vital wheat gluten, bread flour, white whole wheat flour, dry milk, instant yeast

Directions:
Add dry ingredients to stand mixer.
Add liquid ingredients.
Mix at second speed 7 minutes.
Let rise covered until doubled (about 90 minutes].
Form log, let rise in bread pan to 1 1/4 inches high in center.
Bake at 350 degrees to internal temp of 190 degrees.
Simple Ham and Pineapple Dinner


Ingredients:
mustard, cornstarch, lean ham

Directions:
Put juice from pineapple in a small saucepan, reserving pineapple rings., Add orange juice concentrate, mustard and cornstarch to saucepan., Cook and stir over medium heat until bubbly and thick, about 2 minutes., Remove from heat., Cut ham into 8 slices., Arrange in a 9 x 13 baking dish., Top each slice of ham with a pineapple ring., Pour sauce evenly on top., Cover with foil., Bake for 30 minutes at 350 F, until ham is fully heated and sauce is bubbly.
5-Ingredient Alfredo Sauce


Ingredients:
heavy cream, parsley flakes, garlic cloves, butter, fresh parmesan cheese

Directions:
In a medium sized sauce pan sweat the crushed garlic cloves in the butter until light brown and fragrant.
Add the heavy cream and parsley to the garlic and butter, mix to  combine.  (It may take some time for the mixture to come together].
Turn the heat to medium and reduce the cream by 1/3 to 1/2 depending on how thick you like the sauce.
When the cream has reduced turn the heat down to medium low and add the cheese.  Mix to combine, sauce will thicken substansually.  (If you heat is too hot the cheese will break and you will have a grainy sauce.].
Keep over medium low heat for 2-5 minutes until combined, serve over cooked pasta, chicken or use as a dipping sauce for freshly baked french bread.
Broad Bean, Dill and Feta Salad


Ingredients:
garlic, roasted garlic, dill, white wine vinegar, olive oil, broad bean, tomatoes, feta cheese, black olives

Directions:
Whisk together the garlic, dill, vinegar and olive oil., Season to taste., Boil some water in a pan and throw in the beans., Simmer for 3-4 minutes until tender, then drain and cool slightly., Mix the beans with the rest of the ingredients and the vinaigrette., Leave a few hours to let the flavours mix.
Cream of Potato Soup I
Category: soups-stews-and-chili
By Karen Wood

A favorite soup for my family and friends. Garnish with chives.

Ingredients:
1  onion, chopped
¼ cup margarine
5  baking potatoes, peeled and chopped
8 cups chicken broth
1 teaspoon salt
½ teaspoon ground white pepper
2  carrots, cut into 1 inch pieces
4 stalks celery tops
1 (12 fluid ounce) can evaporated milk

Directions:
In a stock pot, saute onion in butter until yellow and soft.  Add chicken stock, carrots, celery tops and potatoes.  Stir in salt and white pepper.  Bring to a boil and then reduce heat and cook until vegetables are tender enough to easily pierce with a fork. Remove carrots and celery tops and discard.  Add evaporated milk and heat through. Using a food processor or blender, puree soup in small batches.  Return to stock pot and keep over low heat until ready to serve, making sure soup does not scorch if not serving immediately.  Garnish with chives and serve.

Yields: 8 servings

Calories: 269.7
Fat: 10.8 g
Saturated fat: 3.6 g
Carbohydrates: 32.4 g
Sugars: 8.2 g
Dietary fiber: 3.9 g
Protein: 11.3 g
Cholesterol: 13.7 mg
Sodium: 1204.7 mg
My Kholodets (Fish Aspic)


Ingredients:
vegetable broth, water, carrot, Worcestershire sauce, black pepper, garlic powder, sugar, unflavored gelatin, lemons, leek

Directions:
Cook tilapia in microwave just until it is just done. Do not overcook or it will fall apart.
Bring 3 cups water to a boil and add the bouillon cubes. Stir to dissolve. Add Worcestershire sauce, pepper, garlic powder, and sugar.
Add the carrots and mushrooms. Cook until done.
Remove vegetables with a slotted spoon and set aside.
Use a cheese cloth or towel to strain the bouillon.
Dissolve the gelatin packets in the bouillon.
Pour 1 cup of bouillon into a rectangular dish and put into the refrigerator until it is semi-set.
Cut tilapia into pieces and arrange on top of the gelatin. Arrange mushrooms and carrot pieces around the fish. Pour the rest of the bouillon over.
Decorate with lemon slices and leek.
Place in refrigerator a few hours until it is set. Serve with horseradish.
Best Cincinnati Chili


Ingredients:
ground beef, onion powder, chili powder, ground cinnamon, ground cumin, ground allspice, ground cloves, ground cardamom, bay leaf, beef broth, tomato sauce, Worcestershire sauce, cider vinegar, sugar, cheddar cheese

Directions:
Bring 2 cans of beef broth to a low boil, add beef. Work with potato masher to smooth and break up chunks. Cook until smooth texture is obtained about 45 minute Cool and remove fat from surface with turkey baster or spoon.
Add chili powder, onion powder, cinnamon, cumin, cardamom, allspice, ground cloves, bay leaf, chocolate, tomato sauce, Worcestershire sauce, cider vinegar, and sugar, mix well. Bring to a boil then lower to a low simmer until it reduces and thickens, stirring occasionally about 1.5 hours.
Cool and refrigerate over night.
Reheat thoroughly and Serve over spaghetti. Top with shredded cheddar cheese, raw white onion, hot sauce and oyster crackers as desired.
Chocolate Brittle Surprise
Category: desserts
By ShanaLee

Like chocolate-covered toffee! Disappears like magic! Great for holiday parties, gifts!

Ingredients:
35  unsalted soda crackers
1 cup butter
1 cup packed brown sugar
2 cups semisweet chocolate chips
1 cup chopped pecans  (Optional)

Directions:
Preheat oven to 350 degrees F (180 degrees C).  Cover cookie sheet with foil. Spray foil with cooking oil spray. Place crackers on foil in 5 x 7 inch rows. Microwave butter on high for 2 minutes. Add brown sugar and stir. Microwave on high for 2 more minutes, stirring every 30 seconds. Pour over crackers. Bake 17 - 20 minutes (should bubble but not burn). Sprinkle chocolate chips over hot crackers. Spread after 2 minutes (chips have softened). Sprinkle nuts on top. Refrigerate 1 hour. Break into pieces. Can be frozen.

Yields: 2 dozen

Calories: 440.2
Fat: 31.3 g
Saturated fat: 15.5 g
Carbohydrates: 43.2 g
Sugars: 33.4 g
Dietary fiber: 2.8 g
Protein: 3 g
Cholesterol: 40.7 mg
Sodium: 184.2 mg
Dilly Cheesy Rice


Ingredients:
long grain rice, onion powder, dill weed, salt, olive oil, cheese, garlic powder, celery seed, cayenne pepper

Directions:
In medium size pot, combine all ingredients except the oil and cheese.
Add enough water to cover the rice and come up the the first joint of your middle finger, then pour on the oil to keep it from bubbling over while cooking.
Bring water to boil until you see craters form in the rice.
Reduce heat to low and cover, 30 to 45 minutes until rice is done.  Add cheese and stir.
Italian Chicken Cups


Ingredients:
chicken breast, kalamata olives, roma tomato, fresh lemon juice, lemon zest, fresh parsley, vegan parmesan cheese

Directions:
Season chicken breast to your tastes.  (I like to use a little salt, pepper, garlic powder, onion powder, and italian season on both sides.]  Then grill, or cook on stovetop. (I use my foreman grill].
Preheat oven to 400 degrees, and lightly spray a muffin tin with olive oil spray.
Diced chicken up, and add the rest of the filling ingredients leaving out the cheese.  Set aside.
Stretch each biscuit out in your hands carefully til it looks the right size to fill out the muffin cup.  Then press it in and form to the shape of the pan, making sure the sides reach up as high as possible.
Spoon mixture into each biscuit cup and bake for 10-12 minutes until golden brown.  Sprinkle with the parmesan before or after baking, whichever you like or leave it off completely.
NOTE: in order to keep the recipe dairy free as stated you need to take care when choosing your biscuits.  Some varieties do have milk products in them.
Broccoli Corn Chowder


Ingredients:
butter, onion, garlic cloves, all-purpose flour, salt, pepper, thyme, sugar, chicken broth, frozen broccoli cuts, frozen corn, sharp cheddar cheese

Directions:
In 4-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter 2 to 3 minutes, stirring frequently, until tender. Stir in flour, salt, pepper, thyme and sugar.
Cook, stirring constantly, 1 minute.
Stir in broth, broccoli and corn. Heat to boiling over medium-high heat.
Reduce heat; simmer 5 -7 minutes, stirring occasionally, until vegetables are tender.
Stir in FF half-and-half and cheese. Cook over low heat 2 to 3 minutes or until hot -  do NOT boil.
Sukkerbrunede Kartofler (Swedish Caramelized Potatoes)


Ingredients:
small potatoes, sugar, butter

Directions:
Rinse the potatoes in cold water and drip dry.
Melt the sugar in a frying pan until golden. Add the butter and put the potatoes in the mixture when the butter has stopped fizzing.
Brown the potatoes over a brisk fire while stirring. Serve immediately.
Nanci's Mock Chicken Liver


Ingredients:
sweet onions, walnuts, hard-boiled eggs

Directions:
Saute' the onions in the oil till browned, but'not' burned., Put the walnuts in a processor and process till fine., Take the walnuts out of the processor and set aside., To the processor, add the peas, 1/2 of the cooked onions and the egg., Process till smooth., Add the remaining onions and the walnuts and mix well., Add salt and pepper, to taste., Notes:, Better the second day., Freezes well.
Oyster and Spaghetti Casserole


Ingredients:
onion, butter, spaghetti, cheddar cheese, salt, pepper

Directions:
cook spagetti  til almost done, drain, mince onions saute in butter, mix into drained spagetti, add oysters  dont drain, add 1/2 and 1/2, add soup, add spices, put in greased casserole, top with crushed crackers can use soda crackers  then with grated cheddar cheese, bake 325 degree oven  for 30 minutes  i think a hotter oven would be better.
Cauliflower Salad Bowl
Category: salad
By Libby

This summer salad is high on taste but low on calories. It's refreshing with a steak or barbecue chicken.

Ingredients:
4 cups thinly sliced cauliflower
1 cup coarsely chopped olives
⅔ cup coarsely chopped green pepper
½ cup chopped onion
¼ cup chopped pimento peppers
½ cup canola oil
3 tablespoons red wine vinegar
2 tablespoons lemon juice
2 teaspoons salt
½ teaspoon white sugar
¼ teaspoon ground black pepper

Directions:
Combine cauliflower, olives, green bell pepper, onion, and pimento peppers together in a bowl. Whisk canola oil, vinegar, lemon juice, salt, sugar, and black pepper together in a bowl until smooth; pour over vegetable mixture and toss to coat. Cover bowl with plastic wrap and refrigerate until flavors blend, 4 hours to overnight.

Prep time: 15 mins
Total time: 4 hrs 15 mins
Yields: 8 servings

Calories: 168.3
Fat: 16 g
Saturated fat: 1.3 g
Carbohydrates: 6.6 g
Sugars: 2.4 g
Dietary fiber: 2.3 g
Protein: 1.4 g
Sodium: 753.2 mg
White Bread (Bread Machine)


Ingredients:
water, milk, bread flour, shortening, salt, sugar, active dry yeast

Directions:
Place all the ingredients in the bread maker in the order they are listed., Use the BASIC BAKE setting.
I Miss My Desserts! Tropical Fruit and Yogurt  Something


Ingredients:
unflavored gelatin, cold water, fat-free cottage cheese, nonfat yogurt, artificial sweetener, ground allspice, mango, banana

Directions:
In a small bowl, sprinkle gelatin over cold water and let stand for 1 minute to soften.  Then heat in microwave for high for 30 seconds.  Stir until gelatin is dissolved.  Cool completely.
Place cottage cheese and yogurt in blender; process until smooth.  Add Splenda and coconut flavoring.
With blender on low, gradually add cooled gelatin, blending well.
Place fruit in 4 small serving dishes or containers; pour gelatin mixture over the fruit.  Sprinkle with allspice.
Cover and chill until set.
Dixie Ham Stew


Ingredients:
dried black-eyed peas, water, cooked ham, white hominy, frozen cut okra, onion, garlic cloves, pepper, water, fresh spinach, stewed tomatoes

Directions:
Rinse the peas in a colander; drain well.
Add the peas and 4 cups water to a saucepan.
Bring to a boil; lower heat and simmer, uncovered for 10 minutes; drain and rinse.
Add the peas, ham, hominy, frozen okra, onion, garlic, Cajun seasoning, and pepper to a large slow-cooker.
Add in 4 1/2 cups water.
Cover and cook on LOW for 8-10 hours.
Increase to HIGH setting and add collard greens and tomatoes; cover and cook 10 minutes.
Check seasoning to taste and adjust as necessary.
Ladle into soup bowls.
Braised Cabbage Slaw


Ingredients:
onion, apple, chicken broth

Directions:
In large skillet heat oil.
Add onion and apple.
Cook for 5 minutes.
Add cole slaw;stir together a few minutes.
Add chicken broth and balsamic vinegar.I used White but Red Balsamic would be great.
Cover and cook gently for 30 minutes stirring at intervals.
If there is too much liquid remove cover to finish cooking.