xiaoxl/recipe_data huggingface dataset:
Cilantro Edamame Hummus
Category: appetizers-and-snacks
By CRAZY4SUSHI

Traditionally made with chickpeas, this hummus has a new twist using shelled edamame. Serve with pita chips or celery sticks.

Ingredients:
1 (12 ounce) package frozen shelled edamame (green soybeans)
2 cloves garlic
½ cup tahini
½ cup water
½ cup packed cilantro leaves
¼ cup lemon juice
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
¾ teaspoon ground cumin
⅛ teaspoon cayenne pepper

Directions:
Place edamame into a large pot and cover with salted water. Place over medium-low heat, bring to a simmer, and cook until tender, about 5 minutes; drain. Puree garlic in food processor until minced. Add edamame, tahini, water, cilantro, lemon juice, olive oil, kosher salt, cumin, and cayenne pepper; blend until smooth.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 8 servings

Calories: 201.1
Fat: 16 g
Saturated fat: 2.2 g
Carbohydrates: 9 g
Sugars: 0.3 g
Dietary fiber: 3.3 g
Protein: 8.2 g
Sodium: 265.8 mg
Gluten Free Triple Coconut Muffins Delicious and Healthy


Ingredients:
sea salt, baking soda, eggs, coconut milk, coconut oil

Directions:
In one mixing bowl combine sifted coconut flour, salt, and baking soda.
In another mixing bowl, combine the eggs, coconut milk, coconut oil, coconut sugar, coconut extract.
Add the dry ingredients to the wet mix well but don't over mix.
Add shredded coconut and mix together.
Use a well oiled muffin tin and fill each one.  Should make a dozen.
Bake at 375 degrees for 20-22 minutes.
Cool and enjoy.  Can be frozen.
Chinese Five-Spice Walnuts


Ingredients:
walnut halves, walnut oil, turbinado sugar, Chinese five spice powder, cayenne pepper, sea salt

Directions:
Toss the walnuts with the oil in a small microwave-safe bowl until fully coated., Stir together the sugar, five-spice powder, cayenne, and salt in another bowl., Sprinkle over the walnuts and gently toss until just coated., Microwave on HIGH for 1 1/2 minutes., Serve warm or at room temperature., The nuts will keep in an airtight container for up to 2 weeks., Per serving-190 calories, 18 g fat, 5 g carb, 2 g fiber, 4 g protein.
ROTI 2000 (Unleavened Baked Vegetable Bread)


Ingredients:
plain yogurt, whole wheat flour, gram flour, wheat germ, salt

Directions:
Puree the vegetables and yogurt in a blender until smooth.
Mix with all the flours and salt and knead the dough, adding water as needed, until it becomes smooth and supple.
Cover with a kitchen towel and rest the dough for at least an hour in a warm place.
Refrigerate for a couple of hours or overnight before using.
Put a cookie sheet on top or middle shelf in the oven, preheat at broil.
(Can also preheat the oven to 500°F.] Divide the dough in about 12 pieces and make smooth balls, working between your palms, using flour as needed, and flatten into about 2" round patties.
Make all the patties and cover with a towel.
Dust a flat surface with little flour.
Roll each patty into a round 5 to 6" across, about 1/8" thick.
Note: Roll 5 to 6'Roti' and start baking.
With practice, you'll be able to roll the next batch of'Roti' while the previous one is baking.
Slide 4 to 6'Roti' on the baking sheet in the pre-heated oven.
Make sure that the oven stays hot; open the oven door a little if the oven turns off.
When light brown specks appear on the top (after 1 to 2 minutes], turn each Roti to bake the other side.
It should become fluffy and crisp with light brown patches on both sides.
(Do not over-brown because that makes the Roti hard.] Bake all Roti this way.
Spread little butter on one side of each'Roti', if desired.
Stack them and wrap in aluminum foil to keep them warm and soft.
Serve warm.
Iced Cinnamon Raisin Biscuits
Category: bread
By Karen Zastrow

A quick and easy breakfast item reminiscent of a famous fast-food version.

Ingredients:
2 ½ cups baking mix (such as Bisquick®)
2 tablespoons white sugar
1 teaspoon ground cinnamon
⅔ cup milk
½ cup raisins
⅔ cup confectioners' sugar
1 teaspoon warm water
¼ teaspoon vanilla extract

Directions:
Preheat oven to 450 degrees F (230 degrees C). Whisk baking mix, white sugar, and cinnamon together in a bowl; stir in milk until dough is just combined. Fold raisins into dough. Knead dough about 10 times and roll out to 1/2-inch thickness. Cut round biscuits using a biscuit cutter or cookie cutter; arrange on a baking sheet. Bake in the preheated oven until lightly browned, 8 to 10 minutes. Stir confectioners' sugar, water, and vanilla extract together until glaze is smooth; drizzle over warm biscuits.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 12 servings

Calories: 165.3
Fat: 4.1 g
Saturated fat: 1.2 g
Carbohydrates: 30.7 g
Sugars: 14.1 g
Dietary fiber: 0.8 g
Protein: 2.4 g
Cholesterol: 1.1 mg
Sodium: 321.3 mg
Blonde Brownies


Ingredients:
all-purpose flour, baking powder, baking soda, salt, walnuts, butter, brown sugar, egg, vanilla extract

Directions:
Preheat oven to 350°F  Grease a 9x9 inch square pan.
Combine sifted flour, baking powder, baking soda, and salt.  Sift again and add 1/2 cup chopped nuts.  Mix wel and set aside.
Melt 1/3 cup butter.  Add 1 cup firmly packed brown sugar and mix well.  Cool slightly.
Add beaten egg and vanilla; blend well.  Add flour mixture, a little at a time, mixing well.
Spread into prepared pan.  Sprinkle chocolate chips on top.  Bake in the preheated oven for 20 to 25 minutes.  Cool and cut into bars.
Curzan Seasoning (St Croix)


Ingredients:
dried thyme, dried parsley, dried chives, black pepper, sea salt

Directions:
grind together in mortar and pestle., store in an air-tight container.
Yogurt Tomato Sauce for Gyros


Ingredients:
plain yogurt, tomatoes, fresh dill, capers, garlic cloves, tomato paste, red wine vinegar

Directions:
Stir ingredients in medium bowl to blend, season sauce with salt and pepper to taste.
Cover and chill until ready to use.
Mushroom Swiss Veggie Burger


Ingredients:
portabella mushrooms, swiss cheese, barbecue sauce, fresh tomatoes, iceberg lettuce

Directions:
Slather the top of the bun with guacamole, the bottom with BBQ.
Add the mushroom/patty to the bun and top with Swiss, tomato, and lettuce. Enjoy!
Rye Beer Bread
Category: bread
By Kitty

The beer adds another layer of flavor to this rye loaf.  Try a varity of types of beer.

Ingredients:
2 cups rye flour
1 ½ cups room temperature beer
2 (.25 ounce) packages active dry yeast
2 tablespoons white sugar
1 tablespoon salt
2 tablespoons shortening
1  egg
3 cups bread flour
1 tablespoon caraway seed  (Optional)
1 tablespoon cornmeal

Directions:
Combine rye flour, beer, and yeast in a large bowl.  Cover bowl with plastic wrap.  Set out overnight.  Do not refrigerate. The next day, add sugar, salt, shortening, and egg; beat with mixer until smooth.  Stir in caraway seeds, if wanted.  Add enough white bread flour to make a soft dough. Knead on a lightly floured surface until smooth, approximately 10 minutes.  Place in a greased bowl, and turn to oil the surface of the dough.  Let rise in warm place about 1 hour, or until doubled. Punch down dough, and divide in half.  Shape into round or oblong loaves, and place on greased baking sheets sprinkled with corn meal.  Let rise for 30 minutes. Bake at 400 degrees F (205 degrees C) for 30 minutes.  Cool on racks.

Prep time: 25 mins
Cook time: 30 mins
Total time: 15 hrs 50 mins
Yields: 2 loaves

Calories: 120.2
Fat: 1.7 g
Saturated fat: 0.4 g
Carbohydrates: 21.5 g
Sugars: 1.2 g
Dietary fiber: 1.9 g
Protein: 3.4 g
Cholesterol: 7.8 mg
Sodium: 295.1 mg
The Perfect Ginger Snap


Ingredients:
white sugar, egg, molasses, all-purpose flour, baking soda, cinnamon, ginger, ground cloves, allspice, salt, cayenne pepper

Directions:
1. Preheat oven to 350 and line cookie sheet with parchment or a silicone baking liner.
2. Cream the Crisco and sugar together with a hand or stand mixer until creamy.
3. Add egg and molasses, mix until all are combined.
4. Sift the remaining ingredients together, then stir into wet mixture until all are combined and the mixture is uniformed.
5. Use a measuring tablespoon and scoop out dough, roll into a ball and place on cookie sheet. Use 2 fingers to flatten them a little.
6. Bake 12 -14 minutes, then let cool slightly (about 2 minutes] before placing on wire rack for remaining cool down time. ( about 5 minutes].
Hot Breakfast Couscous
Category: breakfast-and-brunch
By JUNEBUFF1

When I went on a 6 day kayaking trip, our guides whipped this up one morning over the campfire.  It was delicious and I started making it at home.

Ingredients:
2 cups skim milk
2 tablespoons honey
3 teaspoons ground cinnamon
2 cups dry couscous
⅓ cup chopped dried apricots
⅓ cup raisins
½ cup slivered almonds

Directions:
In a saucepan over medium heat, combine the milk, honey and cinnamon. As soon as it comes to a boil, stir in the couscous. Turn off the heat, cover and let stand for 5 minutes. Stir in the apricots, raisins and almonds.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 8 servings

Calories: 286.4
Fat: 4.9 g
Saturated fat: 0.4 g
Carbohydrates: 52.1 g
Sugars: 14.8 g
Dietary fiber: 4.3 g
Protein: 9.9 g
Cholesterol: 1.2 mg
Sodium: 31.7 mg
Whole Wheat Old World Cinnamon Crumb Coffe Cake


Ingredients:
whole wheat flour, brown sugar, cinnamon, nutmeg, canola oil, canola oil, whole wheat flour, baking powder, salt, egg, sugar, canola oil, milk, sour cream, vanilla

Directions:
Topping: combine whole wheat flour, brown sugar, cinnamon, nutmeg, and oil in a small bowl and mix together, then set aside.
Batter: Sift whole wheat flour, baking powder, and salt and set aside. In a separate bowl, beat egg until frothy. Beat in sugar and oil until combined. Add milk, sour cream, and vanilla. Slowly add flour mixture, mix on low until combined.
Put 1/2 the batter in a 9x9 - inch greased pan and spread evenly. Sprinkle 1/2 of the topping over batter. Repeat. Bake at 350 degrees in a preheated oven for 25 to 30 minutes.
Raspberry Cream Cheese Frosting
Category: desserts
By Minnetonka Mom

This raspberry cream cheese recipe was just an experiment of mine one day, but I loved it! It is to die for on black bottom cupcakes, but use it for any type of cake you prefer. It covers 24 cupcakes or 1 cake.

Ingredients:
1 (8 ounce) package cream cheese, softened
¼ cup butter, softened
1 cup confectioners' sugar
½ teaspoon raspberry extract
1 tablespoon seedless raspberry jam

Directions:
Beat cream cheese and butter in a bowl with an electric mixer until smooth. Add confectioners' sugar and raspberry extract; beat until smooth. Fold in raspberry jam.

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

Calories: 71.9
Fat: 5.2 g
Saturated fat: 3.3 g
Carbohydrates: 6 g
Sugars: 5.6 g
Protein: 0.7 g
Cholesterol: 15.4 mg
Sodium: 41.3 mg
Watermelon-Basil Sparklers


Ingredients:
watermelon, fresh basil leaves, lime juice, sparkling water, maple syrup

Directions:
Puree watermelon in a blender until smooth.
Muddle the basil leaves, lime juice, and maple syrup in a pitcher.
Strain the watermelon juice through a fine sieve or cheesecloth into the pitcher.
Add ice cubes and sparkling water.
Buffalo Fries


Ingredients:
frozen french fries, butter, white vinegar, blue cheese

Directions:
Bake french fries according to package directions.
In a small saucepan combine hot sauce, vinegar and butter on med. heat until butter is melted and well combined.
When fries are done, transfer to platter and drizzle with hot sauce.
Crumble blue cheese all over fries and pop back in the oven for a second so the cheese can melt just slightly and stick to the fries.
Serve with Ranch dressing for dipping if desired.
Cream Cheese Scrambled Eggs, 309cals Per Serve


Ingredients:
eggs, low-fat cream cheese, chives, milk

Directions:
Whip the eggs up, add salt and pepper and add milk and the cream cheese., Pour into frying pan with the oil and keep stirring., Add the chives. Always stirring., The constant movement keeps them fluffy.
Cornmeal Biscuit Fans


Ingredients:
all-purpose flour, cornmeal, baking powder, salt, shortening, milk, butter

Directions:
Preheat the oven to 425 degrees F.
In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
Cut in the shortening until the mixture is crumbly and the shortening is in very small lumps. ( I do this quickly in the food processor, then dump the ingredients into a bowl to mix in the wet ingredients.].
Slowly add the milk and stir with a fork until the dough begins to come together. Start with just 1/2 cup of the milk -- you might not need all of the milk. The dough should be soft but not at all wet.
Combine a little flour and cornmeal, 2 or 3 Tbs. of each, for dusting your work surface and rolling pin. Turn the dough out onto a lightly floured surface and roll it out to a rectangle, 1/4-inch thick. It will be about 14" x 6", roughly. Be sure to keep dusting the dough and rolling pin with flour/cornmeal as you go to keep it from sticking.
Brush the surface of the rectangle with melted butter.
Cut the rectangle into long strips, about 1 1/2" wide. Stack 6 or 7 strips on top of each other, and then cut the stacks into 2" pieces. Place the 2" stacks on their sides into the wells of a greased muffin tin.
Brush the tops of the stacks with more melted better and sprinkle with flaky sea salt (optional!]. Bake for about 12 minutes or until the tops just begin to brown.
Remove from the oven, brush with butter, if desired, and let cool slightly. Serve (and eat!]  warm.
Connie's Famous Potato Salad


Ingredients:
hard-boiled eggs, potatoes, sour cream, mayonnaise, mustard, celery, onion, green onion, sugar, cilantro, pepper, seasoning salt

Directions:
First step should be to peel and boil the potatoes.
Boil the eggs (so eggs are hardboiled].
I have found that using fresh eggs (just bought from grocery store], leaving them out at room temp for about 15 minutes, and putting salt in the water all help to peel them easily when the time comes.
I generally put both potatoes and eggs in a separate pot and put them on med heat for about an hour.
Just test the potatoes.
You don't want them to soft, but the fork should be able to pierce them easily.
While waiting for the potatoes and eggs to cook, I usually prepare my other ingredients.
I cook the bacon, cut up onion and green onion, celery, cilantro.
You can use the bacon pieces and so forth that you get from the grocery store, but I must say that the taste of fresh bacon really adds to the taste.
Once the potatoes and eggs are done, slice the potatoes into bite sized pieces and peel the eggs and cut into pieces as well.
Then add all the other ingredients and stir together.
The salts and pepper is to taste, but what I do is to take the salts and sprinkle them onto the mixture (back and forth] and just sprinkle the pepper on the same way.
I must recommend to use a big bowl and when it comes to mixing it all together, the best way is to put your hands right into it (make sure they are washed and cleaned first] and blend it all together.
Mash it together and blend from the bottom up to the top until the mixture all seems to be the same consistency.
All together including prep time, it takes about 1/2 hours to make, but it is well worth it.
I have had many people tell me this is the best potato salad they have ever had and I should market it.
Hope you enjoy it as much as we do!
Grandma's Apple Pie 'Ala Mode' Moonshine
Category: drinks
By UNCHAINED

Delish!

Ingredients:
½ gallon apple cider
½ gallon apple juice
4  cinnamon sticks
1  whole clove
1 cup white sugar
1 cup brown sugar
3 cups 190 proof grain alcohol (such as Everclear®)
2 cups vanilla vodka

Directions:
Bring the apple cider, apple juice, cinnamon sticks, whole clove, white sugar, and brown sugar to a boil in a large pot; reduce heat to medium low and simmer for 20 minutes. Remove from heat and cool completely. Stir the grain alcohol and vanilla vodka into the cooled mixture. Pour into bottles and refrigerate.

Prep time: 5 mins
Cook time: 20 mins
Total time: 1 hr 25 mins
Yields: 21 cups

Calories: 149.8
Fat: 0.1 g
Carbohydrates: 20 g
Sugars: 18.6 g
Dietary fiber: 0.2 g
Sodium: 7.8 mg
Peanut Butter Cookies


Ingredients:
butter, granulated sugar, brown sugar, egg, vanilla, flour, salt, baking soda

Directions:
Heat oven to 350.
In a large bowl, using a mixer, whip peanut butter and shortening until well blended.
Add granulated and brown sugar and mix.
Add egg and vamilla.
Shift flour, salt and baking soda into peanut butter batter.
Drop by teaspoonfull onto greased cookie sheet or parchment paper on cookie sheet. Leaving 2 inches between cookies.
Prawns (Shrimp) on the Barbie Aussie Style


Ingredients:
garlic, fresh ginger, fresh coriander

Directions:
These are prepared using a kettle bbq, with a direct fire, the lid off, and
using the wok.
Heat the wok and add the oil.
Fry the prawns with the garlic,  ginger and chilli, tossing them well until the prawns turn pink and are cooked  through.
Add the coriander and serve the prawns as an entree.
Dolly Cake


Ingredients:
Philadelphia Cream Cheese, caster sugar, vanilla essence, gelatin, marshmallows

Directions:
BEAT the cream cheese with an electric mixer until smooth. Add the sugar, vanilla and gelatine mixture, beat for a further 2 minutes or until the sugar is dissolved. Stir through the whipped cream.
SPOON some of the mixture into the base of a foil and cling wrap lined 2L bowl/colander. Arrange the rollettes evenly in the bowl, and pour over the remaining mixture. Refrigerate for 1 hour, until set.
TURN the cake out onto a serving plate. Cover the cake completely with the extra whipped cream, tinted slightly with a food grade colouring of your choice. Use a palette knife to create a swirled effect.
ADD the doll into the top, and decorate with marshmallows, lollies and cachous.
Tiramisu


Ingredients:
self-rising flour, butter, egg, milk, sugar, cream cheese, heavy cream, powdered sugar, Amaretto

Directions:
Preheat oven at 350°F
In a mixing bowl, mix butter and sugar.  After well blended, add the egg.  Gradually mix in flour and milk, alternating the two. Add espresso. Batter will be bitter.
Bake for 20-25 minutes in a 13x9 inch pan for a thin, even layer.
Mix cream cheese and sugar starting at low speed then to medium speed until smooth. add amaretto. Let it chill in the refrigerator while working on the heavy cream.
Whip the heavy cream until soft peaks. Fold in with the cream cheese mixture. Refrigerate until the cake is done and cooled. Do NOT cover or condensation might take place.
After cooling, divide the cake into 12 even portions. Start layering. cake, cream, cake, cream. Chill for about an hour. Top it with shaved chocolate or fresh berries or serve as is.
Spicy Tomato-Lentil Stew


Ingredients:
lentils, roma tomatoes, yellow onions, garlic powder, ground cumin, crushed red pepper flakes, bay leaf, salt

Directions:
1. dice onions and brown, uncovered, in large covered pot with olive oil, garlic and cumin at medium heat.
2. once onions are browned,about 8 minutes, cut tomatoes in half and add to pot, skin facing up.
3. add the lentils, red pepper, salt and bay leaves and cover the pot.
4. lower heat to just above simmer.
5. after 30 minutes, uncover the pot and cut the tomatoes in the pot until juice builds up.
6. stir and cover again.
7. leave covered for another 2 hours, stirring ocasionally.
Serve with neutral starch like whole wheat Israeli cous-cous or whole wheat pita bread.
Cara Cara Orange Glazed Scones


Ingredients:
all-purpose flour, baking powder, baking soda, kosher salt, granulated sugar, water, vanilla

Directions:
Pre-heat oven to 400°.
Whisk dry ingredients together and place in the bowl of a food processor.
Running on lowest setting, slowly add oil, water and vanilla until combined and dough has formed.
Lightly flour surface and pour out dough, gently kneading 1-2 minutes.
Roll dough out to your desired thickness and cut with biscuit cutters.
Place on parchment lined baking sheet and bake for 12-15 minutes (depending on size] until golden brown.
Remove from oven and dip or drizzle with orange glaze while warm.
For orange glaze: whisk 2 cups of powdered sugar with the zest and juice of one small orange (about 3 tablespoons] and a dash of vanilla to your desired consistency.
Chef Mommie's Volcano Cake


Ingredients:
water, eggs, cherry pie filling, chocolate ice cream

Directions:
Prepare chocolate cake mix according to pkg directions & bake in a bundt pan sprayed w/PAM. (Pls Note: Actual cake ingredients may vary from those listed above as they were shown to fulfill the editing process].
Invert cake onto serving platter, allow to cool completely & package it up to take to work w/you the next dy.
When ready to share your cake at work, fill center hole w/scoops of ice cream. Top w/cherry pie filling (lava], drizzle some of it down the sides of the cake & give everyone a spoon.
NOTE: For anyone who may opt to make this cake for reasons other than sharing your birthday cake w/co-workers, feel free to amend the prep as desired. :-].
Taco-Stuffed Pasta Shells


Ingredients:
ground beef, cream cheese, chili powder, pasta shells, butter, margarine, sour cream

Directions:
Brown ground beef; drain if necessary.
Add cream cheese and chili powder; simmer for 5 minutes.
Toss shells with melted butter and fill with meat mixture.
Arrange shells in a 9x13" baking pan.
Pour taco sauce over each shell.
Cover with foil and bake at 350 degrees for 15 minutes.
Uncover and top with shredded cheese; bake 10 minutes more or until bubbly.
Serve with sour cream.
Cuban Pork Tenderloins


Ingredients:
olive oil, fresh lime juice, dark rum, green onions, fresh garlic, dried oregano, cumin, salt, bay leaf, black pepper

Directions:
In a bowl whisk together first 11 ingredients and transfer to a large heavy ziploc plastic bag, add in the tenderlons to the marinade; close bag tightly and turn to coat.
Place the bag in a large bowl and refrigerate for 24 hours.
Set oven to 400 degrees.
Transfer the tenderloins to a baking dish and discard the marinade.
Cook for about 25 minutes.
Let stand for 5 minutes before slicing.
Cannelloni Crepes


Ingredients:
flour, milk, salt, eggs, cream cheese, eggs, cottage cheese, green onions, butter, parmesan cheese

Directions:
Combine all crepe ingredients.  Beat together until fluffy.  Pour 1/3 cup at a time on low heat griddle (about 250°F].
Spread out into 5-inch circle approximately with spatula.  Watch closely.  Do not brown.
When edges appear to be dry, flip over for a few seconds.
Place on towel or waxed paper until all crepes are done.
Combine all filling ingredients; beat well.
Fill crepes peanut butter style and roll up.
Place seam side down in 9x13 baking pan.  Pour 1 (28 oz] jar spaghetti over crepes.  Sprinkle generously with Parmesan cheese.
Bake at 350°F for 30 minutes, uncovered.
Pork Vindaloo from Scratcheroo


Ingredients:
garlic, onions, pork, canola oil, diced tomato, cooked white rice, cilantro, parsley, cumin seeds, mustard seeds, ground cloves, turmeric, ginger, white vinegar

Directions:
TO MAKE THE CURRY PASTE: In a spice or coffee mill grind the spices and ginger until very finely minced; turn out into a bowl and stir in the vinegar to make a smooth paste.
In a glass baking dish or non-reactive mixing bowl combine curry paste with the garlic and half of the onion.
Add the pork, turn to coat thoroughly and set aside to marinate for at least 30 minutes.
Heat the oil in a large skillet over low heat and gently sauté the remaining onion.
Drain the pork, reserving the marinade.
Turn up the heat and add the pork, a few cubes at a time, tossing until it is browned on all sides.
Sauté for 5 minutes, and then add the tomatoes and the reserved marinade.
Bring to a boil, reduce the heat and simmer for 5 additional minutes.
Serve over hot rice, garnished with cilantro or parsley.