xiaoxl/recipe_data huggingface dataset:
Triple Chocolate Mocha Cake


Ingredients:
sugar, light brown sugar, flour, salt, baking soda, baking powder, cinnamon, eggs, chocolate milk, unsalted butter, vanilla, water, instant espresso powder

Directions:
Butter 2 8" cake pans or muffin pans, etc, and coat evenly with cocoa powder (I began using my new silicone pans with this recipe and did not need to pre-treat my pans with butter or cocoa].
In large bowl mix together well first 8 ingredients with a wire whisk.
Add eggs, chocolate milk, hot fudge topping, butter and vanilla; beat on medium for 2 minutes.
In a small bowl, mix together hot water and instant espresso, stirring well to dissolve.
Add espresso carefully to cake mix and beat until mixed well, batter will seem thin.
Pour evenly into the prepared pans.
Bake in pre-heated oven at 350º for about 40 minutes or until toothpick comes out clean; it's a dense cake and won't rise as high as you might expect.
Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
Frost or dust with powdered sugar as desired.
Tuna and Anchovies Pasta


Ingredients:
tuna, anchovies, fresh parsley leaves, creme fraiche, olive oil, sunflower seeds, spaghetti

Directions:
1. Cook the pasta in boiling and lightly salted water.
2. Heat a small frying pan over a low heat. Cook the sunflower seeds until golden, shaking occasionally.
3. Place tuna, anchovies, parsley and olive oil in a food procesor and process until smooth.
4. Add Creme Fraiche and blend again.
5. Drain the pasta and transfer back to the saucepan.
6. Add the fish mixture to the pasta and toss to combine. Season with salt and pepper.
7. Sprinkle generously with the roasted sunflower seeds and enjoy!
Nuoc Cham


Ingredients:
garlic, fresh lime juice, shallot, vinegar, water, sugar, carrot, fish sauce

Directions:
This was developed for people who did not like the taste of fish Sauce.
Combine Garlic, shallot, Chile and Sugar in mortar and pestle and pound to a paste.
Stir in fish Sauce, lime juice, vinegar and Water.
When Sugar is completely dissolved, stir in carrot.
Or you can combine all ingredients in jar with tight-fitting lid and shake until blended.
Hash Brown & Egg Bake for Two


Ingredients:
hash brown potatoes, cheddar cheese, eggs, low-fat milk, green onions, paprika

Directions:
Beat the eggs and milk until smooth., Add, hash  browns, bacon, 1/2 of the cheese, onion and pepper., Spray an 8 inch square pan with Pam., Pour mixture into pan and sprinkle with paprika., Top with remaining cheese., Bake uncovered at 350 for 45-50 minutes.
Easy Crab Asparagus Pie


Ingredients:
fresh asparagus, onion, monterey jack cheese, parmesan cheese, all-purpose flour, baking powder, salt, butter, margarine, milk, eggs

Directions:
"Preheat oven to 350 degrees. Lightly grease 10 inches quiche dish or pie plate.  Layer crabmeat, asparagus and onion in prepared pie plate; top with cheeses. Season with pepper to taste.  Combine flour, baking powder and salt in large bowl. With pastry blender or 2 knives cut in butter until mixture forms coarse crumbs. Stir in milk and eggs; pour over cheese mixture. Bake 30 minutes or until filling is puffed and knife inserted near center comes out clean.  Serve hot."
Irresistible Chocolate Cookies


Ingredients:
margarine, sugar, eggs, flour, baking soda, salt

Directions:
Preheat oven to 350°.
Cream together the margarine and 2 cups sugar until fluffy.
Mix in the eggs.
Mix in the cocoa, flour, baking soda and salt.
Form into balls (about inch in diameter] and roll in sugar.
Place on greased cookie sheet and mash with the fork.
Bake at 350° for eight minutes.
Baton Rouge Chicken Wings


Ingredients:
chicken wings, beer, olive oil, garlic cloves, Worcestershire sauce, butter, cayenne pepper, black pepper, oregano, basil, thyme, rosemary, salt

Directions:
remove tips from chicken wings., place wings in a bowl and mix in marinade ingredients., chill for 2 hours in fridge., preheat over to 450*F., remove wings from marinade., melt butter in a cast iron pan over medium heat., add seasonings and chicken wings., mix well and cook for 7 minutes over medium heat as you keep stirring., add salt if needed., transfer pan to oven and bake for 10 minutes.
Mixed Fresh Veggies


Ingredients:
zucchini, yellow onion, corn, plum tomatoes, carrots, garlic clove, salt, pepper, olive oil

Directions:
Peel and chop the onion.
Wash, halve lengthwise and then slice (about 1/4inch] the squash and zucchini.
Cut the corn kernels off of the cob.
Dice the tomatoes.
Peel the carrots and then slice into 1/4 inch slices.
Mince the garlic.
Add all ingredients (EXCEPT GARLIC AND SALT/PEPPER]  to large saute pan, stir to coat with spices and the olive oil.  Cover and cook over medium low heat about 15 minutes, stirring occasionally.
Add garlic, season to taste with salt and pepper and continue cooking for 5 minutes longer.
ENJOY!
Iraqi Qeema (Stew of Chickpeas and Diced Meat)


Ingredients:
boneless lamb, onions, garlic cloves, turmeric, split chickpeas, tomato paste, hot water, salt, black pepper, cumin, ginger, ground coriander, lime juice, honey, dried prune

Directions:
Dice lamb into 1/4-inch cubes.
In a medium heavy pot sauté meat in oil, stirring occasionally, until all moisture has evaporated, and meat starts to brown, about 10 minutes.
Add onion and stir until transparent, about 10 minutes. Add garlic and turmeric in the last minute.
Meanwhile, boil chickpeas until almost done (about 15 minutes], and drain.
Add the chickpeas to the pot along with the rest of ingredients. Mix well, making sure there is enough liquid to cover ingredients. Add some more hot water if needed. Bring to a quick boil, then reduce heat to medium-low, and let stew simmer gently, covered, about 45 minutes, or until sauce is nicely thickened. Stir 3 to 4 times while cooking to prevent ingredients from sticking to the bottom of the pot. Sauce of this stew should be thicker in consistency than that of regular stews.
This stew is particularly delicious with white rice and fresh radish and radish leaves.
Vista Blue


Ingredients:
vodka, blue curacao

Directions:
"Mix and serve in a chilled glass."
Roasted Pork Tenderloin
Category: meat-and-poultry
By WUNNIE

Easy and yummy pork tenderloin, melts in your mouth. You may use more or less sage according to your taste.

Ingredients:
2 pounds pork tenderloin
½ teaspoon ground sage
garlic salt to taste
1 (32 ounce) jar sauerkraut, drained
½  apple
½  onion
⅓ cup brown sugar

Directions:
Preheat oven to 325 degrees F (165 degrees C). Rub tenderloin with sage and garlic salt. Place tenderloin in a baking pan or casserole. Cover meat with half of the sauerkraut. Place the apple and onion, cut side down, on top of the sauerkraut. Cover with remaining sauerkraut. Sprinkle with brown sugar. Cover and bake in preheated oven for 2 to 3 hours, until the internal temperature has reached 145 degrees F (63 degrees C).

Prep time: 10 mins
Cook time: 3 hrs
Total time: 3 hrs 10 mins
Yields: 6 servings

Calories: 199.1
Fat: 3.8 g
Saturated fat: 1.3 g
Carbohydrates: 16.5 g
Sugars: 11.7 g
Dietary fiber: 4.4 g
Protein: 24.8 g
Cholesterol: 65.3 mg
Sodium: 1063.2 mg
Chewy Red Raspberry Bars


Ingredients:
butter, brown sugar, vanilla extract, baking powder, rolled oats

Directions:
HEAT oven to 350°F Spray 8-inch square baking pan with no-stick cooking spray.
BEAT butter and brown sugar in medium bowl until smooth and fluffy. Beat in extract. Mix in flour, baking powder and oats until mixture is crumbly. Reserve 1/2-cup for topping. Pat remaining crumbs into bottom of prepared pan.
SPOON preserves evenly over crumb crust in pan. Sprinkle with reserved crumb topping.
BAKE 30 to 40 minutes or until lightly browned. Cool on wire rack. Cut into bars.
Ethiopian Honey Bread


Ingredients:
active dry yeast, water, egg, honey, ground coriander, cinnamon, ground cloves, salt, milk, butter, flour

Directions:
In a small measuring cup, sprinkle yeast over lukewarm water. Let stand for 3 minutes, then stir to dissolve yeast. Set bowl in warm place for five minutes.
Combine egg, honey, coriander, cinnamon, cloves, and salt in a deep bowl, mixing with a whisk. Add yeast mixture, milk, and 4 Tblsp. of melted butter, mixing well. Stir in flour, 1/2 cup at a time, until mixture forms a stiff dough.
Knead on a lightly floured surface for about five minutes, until smooth and elastic. Shape into bowl coated with butter. Cover with towel and allow to rise until doubled in bulk, about an hour.
After dough has risen, spread remaining butter over a 2 quart souffle dish or other 3 quart dish at least 3 inches deep. Punch dough down, knead again for another 2-3 minutes, shape into a round loaf and place it in dish to cover.
Allow to rise another hour until it reaches the top rim of the dish. Bake at 300 degrees F for 50-60 minutes until top is crusty and golden brown. Turn bread out of pan and set on a rack to cool.
Crab Rangoon Dip


Ingredients:
green onions, cream cheese, powdered sugar, Worcestershire sauce, garlic powder, lemon juice, sour cream, wonton wrappers

Directions:
Soften the cream cheese in the microwave for about thirty seconds.
Add all the other ingredients (except wonton chips] and mix well.
Pour dip into an oven-safe casserole dish.
Bake for 30 mins at 350 degrees, or until dip is hot and bubbly.
Meanwhile, cut wonton wrappers in half on the diagonal.
Spray wontons lightly with oil using kitchen spritzer.
While the finished dip is resting, turn oven up to 375 degrees.
Lay wontons on baking stone or cookie sheet in a single layer.
Bake wontons 4-6 minutes or just until golden brown. Watch closely as they burn easily.
Remove from pan and allow to cool on a plate layered with paper towels.
Serve the dip with fried wonton chips (or pita chips, vegetables or crackers.].
Chocolate Zucchini Cake


Ingredients:
butter, canola oil, sugar, eggs, vanilla, flour, baking powder, baking soda, cinnamon, clove, zucchini, chocolate chips

Directions:
Mix butter, oil, and sugar, add eggs and vanilla, mix together.
Next add dry ingredients along with milk.
Add zucchini and chocolate chips.
Bake at 325 degrees for 45 minutes in a bundt pan or use a 9X13 baking dish and reduce time to bake to maybe 35 minutes. Don't over bake or this cake will come out dry!
Curried Sweet Potato Fritters


Ingredients:
eggs, yellow cornmeal, curry powder, fresh ginger, sweet potato, onion, frozen green pea, poppy seeds, mango chutney

Directions:
Whisk together eggs, cornmeal, curry powder, and ginger in large bowl. Stir in sweet potato, onion, peas, and poppy seeds, if using. Season with salt and pepper, if desired.
Heat large skillet coated with cooking spray over medium heat. Scoop sweet potato mixture onto hot skillet in 1/4-cup dollops, and reduce heat to medium-low. Cook 4 to 5 minutes, or until golden brown. Flip, and cook 4 to 5 minutes more, or until golden brown on second side.
Transfer to plate, and keep warm. Repeat with remaining sweet potato mixture until you have 12 Fritters.
Bread Poha


Ingredients:
peas, peanuts, asafoetida powder, mustard seeds, curry leaves, red chilies, turmeric, salt, green chili, water, sugar, lemon juice, coriander leaves, fresh coconut, lemon wedge

Directions:
Heat the oil and add the asafoetida, mustard, curry leaves and the whole red chillies.
When seeds begin to splutter, add peas, peanuts, haldi and sugar mix around a little.
Add salt and bread and mix well.
Add some water and saute till mixed and heated through.
Shut off the heat, and mix in the green chillies, lemon juice and half of the coriander.
Transfer on to a serving dish, garnish with the coconut and the rest of the coriander and lemon wedges, and serve.
M&M's® Granola Bars
Category: appetizers-and-snacks
By Sarah

Very tasty! My uber-picky 12-year old even loves them, so I know that the toughest critic will enjoy these. For a crunchier bar, bake longer; for a chewier bar, bake less.

Ingredients:
2 ½ cups rolled oats
1 cup candy-coated milk chocolate pieces (such as M&M's®)
1 cup all-purpose flour
1 cup flax seed meal
⅓ cup brown sugar
¾ teaspoon salt
1  egg
½ cup honey
½ cup vegetable oil
1 tablespoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Stir oats, milk chocolate pieces, flour, flax seed meal, brown sugar, and salt together in a large bowl. Make a well in the center of the oat mixture. Whisk egg in a separate bowl until light and fluffy. Add honey, oil, and vanilla; whisk until well-combined. Pour egg mixture into the well in the oat mixture. Stir until evenly combined. Pour mixture into a 9x13-inch glass baking dish; pat down and spread the mixture flat, leaving at least 1-inch of space between the mixture and the sides of the dish. Bake in the preheated oven until golden and set, about 25 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 16 servings

Calories: 294.4
Fat: 13.7 g
Saturated fat: 3.3 g
Carbohydrates: 39.2 g
Sugars: 21.8 g
Dietary fiber: 3.7 g
Protein: 4.7 g
Cholesterol: 13.4 mg
Sodium: 126.1 mg
Tomato and Pesto Chicken


Ingredients:
bacon, onion, garlic cloves, chicken breast, crushed tomatoes, mushrooms, basil pesto, penne pasta

Directions:
In a large skillet cook bacon then remove from pan, once bacon has cooled, crumble and set aside.
Add onion and garlic to pan of bacon fat and cook until soft.
Add cubed chicken and salt and pepper and cook until no longer pink.
Add crushed tomatoes, mushrooms, cream, and basil pesto.
Cover and let simmer for 5-10 minutes Stirring occasionally.
While sauce is simmering cook pasta in a seperate pot.
Add cooked pasta and bacon into sauce, stir, and serve.
Yellow Rice


Ingredients:
ground turmeric, ground cumin, basmati rice, cinnamon sticks, salt

Directions:
Place turmeric and cumin in a medium saucepan and toss over low heat until fragrant, about 30 seconds.
Add rice, 2 cups of water, cinnamon stick and salt; stir once.
Bring to a boil; reduce heat.
Cover and simmer 10-12 minutes, or until water is absorbed and rice is tender.
Remove from heat. Let stand 3 minutes. Remove cinnamon stick and fluff with a fork before serving.
Stir Fried Kale
Category: side-dish
By FISHLOVE

A great way to use up some of the extra kale you might have in your garden! You can use other similar greens in this recipe - spinach, mustard greens, and arugula will all work.  A mixture of greens is also quite good.  Serve as a salad, as a side dish, or as a main dish with rice.

Ingredients:
3 tablespoons olive oil
1  onion, chopped
3 cloves garlic, minced
1 cup bread crumbs
3 bunches kale - washed, dried, and shredded

Directions:
Heat oil over medium-high heat in a large frying pan.  Add onions and garlic; cook and stir until soft. Mix in breadcrumbs, and cook and stir until brown. Stir in kale, and cook until wilted.  Serve hot or warm.

Yields: 6 servings

Calories: 203.1
Fat: 8.6 g
Saturated fat: 1.3 g
Carbohydrates: 27.8 g
Sugars: 1.9 g
Dietary fiber: 3.8 g
Protein: 7 g
Sodium: 233.7 mg
Cheerios Treats


Ingredients:
light corn syrup, vanilla

Directions:
Heat the corn syrup in a large saucepan until boiling and remove from heat., Stir in vanilla and chocolate chips until melted., Add Cheerios and stir until well coated., Press mixture into a buttered 8 inch square pan., Cool completely and slice into 2 inch squares.
Spicy Baked Shrimp
Category: seafood
By shannalynne

These spicy baked shrimp are made with a perfect blend of spices! So easy and quick to make!

Ingredients:
½ cup olive oil
2 tablespoons Cajun seasoning
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
1 tablespoon honey
1 tablespoon soy sauce
1 pinch cayenne pepper
1 pound uncooked shrimp, peeled and deveined
cooking spray

Directions:
Whisk olive oil, Cajun seasoning, lemon juice, parsley, honey, soy sauce, and cayenne pepper together in a large glass or ceramic bowl. Add shrimp and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour. Preheat the oven to 450 degrees F (230 degrees C). Spray a baking dish with cooking spray. Transfer shrimp into the prepared baking dish and pour any remaining marinade over top. Bake in the preheated oven until shrimp are bright pink on the outside and the meat is opaque, about 10 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 357.4
Fat: 28.2 g
Saturated fat: 4 g
Carbohydrates: 7.1 g
Sugars: 4.6 g
Dietary fiber: 0.5 g
Protein: 19.2 g
Cholesterol: 172.6 mg
Sodium: 1136.6 mg
Snickerdoodle Coffee Creamer


Ingredients:
dry milk, sugar substitute, cinnamon, cream of tartar

Directions:
Place ingredients in a small bowl.
Using a whisk, blend until evenly colored.
Store in an airtight container.
To use, put 1-2 tsp creamer in hot beverage of choice. I actually prefer more in my coffees.
Bayou's Bodacious Pork Rub
Category: side-dish
By Chef Bayou

This perfectly seasoned dry rub is perfect for smoking pork butts, ribs, and beef briskets. It gets a little kick from just the right amount of cayenne pepper, plus the unique flavor of sassafras. The brown sugar creates a nice crunchy 'bark' on the outside of the meat.

Ingredients:
5 tablespoons kosher salt
6 tablespoons paprika
10 tablespoons dark brown sugar
3 tablespoons file powder (powdered sassafras leaves)
2 tablespoons ground dried thyme
2 tablespoons dried dill weed
2 tablespoons dried oregano
2 tablespoons dried basil
2 tablespoons ground black pepper
10 tablespoons garlic powder
10 tablespoons onion powder
1 tablespoon cayenne pepper
2 tablespoons dry mustard powder
2 tablespoons ground allspice
2 tablespoons ground dried sage

Directions:
Stir together the salt, paprika, brown sugar, file powder, thyme, dill, oregano, basil, black pepper, garlic powder, onion powder, cayenne pepper, mustard, allspice, and sage in a bowl until evenly blended. Store the rub at room temperature in an airtight container. To use: liberally coat pork butt or brisket with some of the rub, massaging it into the meat. Wrap tightly with plastic wrap and refrigerate for at least 24 hours. Smoke meat as you normally would.

Prep time: 15 mins
Total time: 15 mins
Yields: 3 1/2 cups

Calories: 8.9
Fat: 0.1 g
Carbohydrates: 1.9 g
Sugars: 1.1 g
Dietary fiber: 0.3 g
Protein: 0.2 g
Sodium: 172.4 mg
Pineapple Dressing


Ingredients:
crushed pineapple, egg, sugar, butter

Directions:
In a bowl, combine drained pineapple, egg, sugar, butter.
Begin adding bread pieces and stir.  Bread should absorb liquid.  Continue adding  bread until bread will no longer absorb liquid.  This can be anywhere from 6-10 slices.
Put in a 9x9" baking dish.
Bake 350 for 30-45 minutes.  Top should begin to brown when it is done.
I almost always double the recipe, use a 9 x 13 pan, and bake for 1 hour.
Herbed Buttermilk Biscuits


Ingredients:
all-purpose flour, salt, baking soda, baking powder, black pepper, unsalted butter, fresh parsley, fresh thyme, fresh sage, buttermilk, buttermilk, butter

Directions:
Preheat the oven to 425 degrees F.
In a large bowl, combine the flour, salt, baking soda, baking powder, and pepper.
Using a pastry cutter or your fingertips, work in the pieces of butter into the flour until; the dough is crumbly and resembles small peas.
Add the herbs and the buttermilk (a bit at a time], stirring just to blend well.
Place the dough on a lightly floured surface, and press into and circle about 1/2-inch thick, with your fingers.
Cut biscuit shapes with a biscuit cutter or a floured glass, placing them on an ungreased baking sheet.
Gently reshape the dough, and repeat until no more dough is left.
Brush the tops of the biscuits with a small amount of melted butter and bake in a preheated oven for 18-20 minutes or until golden brown.
Serve warm, with pats of butter or cheese spread, if desired.
Note: Biscuits can be made in advance, and rewarmed easily; or left just a few minutes underbaked, frozen, then finished in the oven to thaw and cook nicely till done.
Lobster Newburg


Ingredients:
lobsters, unsalted butter, onion, celery, leeks, carrots, fresh tarragon, all-purpose flour, dry sherry, tomato paste, heavy cream, salt, black pepper

Directions:
Fill a stock pot 3/4 full with cold water.  Set over high heat, and bring to a rolling boil.  Prepare an ice bath.  Add the lobsters to the pot, making sure that each lobster is completely submerged in water.  Cook lobsters about 8 minutes.  Using tongs, transfer lobsters to an ice bath to cool.  Drain lobsters in a colander.
Carefully remove lobster meat from the tails, claws and legs, being careful not to remove any cartilage from the claw meat.  Cut the meat into bite-size pieces.  Transfer meat to a bowl, cover with plastic and refrigerate until ready to use.  Discard lobster bodies, but reserve the shells from the tails, claws and legs for making stock.
Melt 2 tablespoons butter in a large saucepan set over medium heat.  Add chopped onion and celery to pan.  Coarsely chop 1 leek and 2 carrots; add to pan.  Add reserved lobster shells, 4 sprigs tarragon, and enough water to cover shells by 3-inches.
Bring liquid to a boil, reduce heat, and simmer, skimming surface often, until the stock is flavorful, about 1 1/2 hours.
Prepare an ice bath.  Strain stock  through a fine sieve, pushing down on solids to extract liquid.  Transfer stock to a clean saucepan, and discard solids.  Continue cooking stock until liquid has reduced to 2 cups.  Remove from heat, and transfer to ice bath to chill.  Transfer chilled stock to an airtight container; refrigerate until ready to use.
Split the remaining leek lengthwise.  Cut the leek and remaininng 2 carrots into 1/2 -inch pieces; setaside.
Melt the remaining 2 tablespoons butter in a medium saucepan set over medium-low heat; sprinkle flour into saucepan, and cook, stirring constantly, so mixture foams and forms a paste, but does not brown, about 2 minutes.
Carefully add sherry, stirring constantly, to loosen any flour that has cooked onto the bottom of saucepan, being careful that no lumps form.  Add tomato paste and 2 cups reserved lobster stock.  Add the chopped leek and carrot to the saucepan. and cook untl just tender, about 4 mintues.  Stir in  cream and bring to a boil.  Reduce heat, and simmer until sauce just starts to thicken, 5-6 minutes.  Add salt and pepper .  Pick tarragon from remaining 4 sprigs, chop, and add.
In a small bowl, ehisk egg yolk.  Add a ladleful of hot sauce to temper the yolk; whisk to combine.  Return mixture to saucepan over low heat; whisk to combine.  Remove from heat.
Preheat oven to 350°F  Set six 6-oz ramekins into a large roasting pan.
Add the reserved lobster meat to the sauce; stir to combine.  Divide the Newburg evenly among the ramekins.  Transfer the roasting pan to oven, and pour 1-inch boiling water into roasting pan.  Cook until Newburg bubbles, about 25 minutes.  Remove roasting pan from the oven, and carefully transfer ramekins to serving plates.  Serve the Newburg immediately.
Strawberry Parfait


Ingredients:
soft tofu, confectioners' sugar, vanilla extract, strawberries, walnuts

Directions:
Preheat oven to 350°F Combine tofu, soy cream cheese, confectioners’ sugar and vanilla in blender or food processor, and purée until smooth. Spoon into large serving bowl, and stir in fresh and dried strawberries.
Spread walnuts in small baking dish or pie pan, and bake until fragrant and lightly browned, stirring twice, 6 to 8 minutes. Sprinkle parfait with walnuts, and serve.
Asian Plum Broiled Salmon


Ingredients:
salmon fillets, plum sauce, green onion

Directions:
Preheat oven broiler.
Place salmon filets in a shallow baking dish.
Brush salmon with plum sauce and sprinkle half of green onions on filets and let sit for 10 minutes Broil salmon 10-20 mins; check after 10 minutes Serve with additional sauce drizzled over filets and sprinkle with remaining green onions.