xiaoxl/recipe_data huggingface dataset:
Warm Strawberry Crumb Cake


Ingredients:
strawberries, sugar, fresh lemon juice, cornstarch, vanilla bean, light brown sugar, all-purpose flour, all-purpose flour, salt, unsalted butter, all-purpose flour, baking powder, salt, unsalted butter, sugar, eggs, pure vanilla extract, buttermilk

Directions:
Filling:
Preheat the oven to 350°.
In a large bowl, toss the strawberries with the sugar, lemon juice, cornstarch slurry and vanilla seeds and let stand until the berries release some of their juices, about 30 minutes.
Pour the fruit filling into a 9-by-13-inch glass or ceramic baking dish set on a sturdy baking sheet.
Crumb Topping:
In a medium bowl, mix all of the ingredients with your fingers until a coarse meal forms; press into small clumps.
Cake:
In a medium bowl, whisk the flour with the baking powder and salt.
In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well between additions.
Beat in the vanilla extract and scrape down the bowl.
Add the dry ingredients to the batter in 3 additions, alternating with the buttermilk.
Spoon the batter over the fruit filling, spreading it to the edge, sprinkle with the crumb topping.
Bake in the center of the oven for 1 hour and 15 minutes, until the fruit is bubbling, the crumb topping is golden and a toothpick inserted in the center of the cake comes out with a few moist crumbs attached.
Transfer to a rack to cool slightly.
Serve the crumb cake warm or at room temperature.
Make Ahead:
The crumb cake can be refrigerated overnight. Serve warm or at room temperature.
Banana Biscotti


Ingredients:
flour, baking powder, salt, sugar, margarine, eggs, banana, vanilla

Directions:
PREHEAT oven to 325ºF. Mix flour, baking powder and salt until well blended; set aside. Beat sugar and margarine in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, bananas and vanilla; beat until well blended. Gradually add flour mixture, mixing until well blended after each addition. Stir in crushed cereal.
DIVIDE dough in half with floured hands; place on lightly floured surface. Roll each half into 14x2-inch log. Place, 2 inches apart, on nonstick baking sheet.
BAKE 25 to 30 minute or until lightly browned. Remove from baking sheet to wire rack; cool 5 minute Transfer to cutting board. Use serrated knife to diagonally cut each log into 12 slices. Place, cut-sides up and 1/2 inch apart, on same baking sheet. Bake an additional 12 to 15 minute or until slightly dry. Remove to wire racks; cool completely. Melt chocolate as directed on package; drizzle over biscotti. Let stand until chocolate is firm. Store in tightly covered container at room temperature.
Jazz It Up: Mix 1 cup powdered sugar and 2 tablespoons orange juice until well blended. Drizzle over cooled biscotti. Let stand until glaze is firm.
Cranberry Breakfast Biscotti: Prepare biscotti as directed, omitting the banana, increasing the sugar to 3/4 cup and using POST CRANBERRY ALMOND CRUNCH Cereal.
Chinese Style Stuffed Mushrooms
Category: appetizers-and-snacks
By KIKUKAT

These mushrooms with pork hash stuffing are great as an appetizer or even as a side dish.  The amount of mushrooms you have on hand can dictate the amount of stuffing that goes with them.

Ingredients:
15 large fresh mushrooms, stems removed
½ pound ground pork
¼  slice Chinese salted turnip (chung choi), rinsed and chopped
1 tablespoon soy sauce
3 tablespoons finely chopped canned water chestnuts
¼ teaspoon salt
¼ teaspoon white sugar

Directions:
Remove stems from mushrooms and discard or save for another use. Wipe caps clean with a dry towel. In a bowl, combine the pork, turnip, soy sauce, water chestnuts, salt, and sugar until thoroughly mixed. Spoon stuffing tightly into mushroom caps. Arrange in a steamer basket, stuffing side up, over boiling water. Cover, and cook for 30 minutes. Serve hot.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 142.3
Fat: 8.5 g
Saturated fat: 3.1 g
Carbohydrates: 5 g
Sugars: 1.6 g
Dietary fiber: 1.1 g
Protein: 12 g
Cholesterol: 36.8 mg
Sodium: 403.2 mg
Cheesy Mexican Chicken


Ingredients:
chicken thighs, Velveeta cheese, green chilies

Directions:
Place chicken in water in dutch oven on stove, medium heat.
Add salt, pepper and onions to your liking.
Cook chicken until it is falling off the bone.
Cut up the velveeta cheese, melt and mix with green chilies and soup in another pan or even in the microwave.
Crunch up your bag of doritos and set aside.
When chicken is done, remove chicken from the bones and place in baking dish, cover with cheese mixture.
Top with crushed Doritos and bake on 400 for 15 mins or until Doritos are turning a golden brown.
Iced Coffee With Chocolate


Ingredients:
cocoa powder, milk

Directions:
"Just pour the coffee in and add the milk, Chocolate powder and ice. Mix together and enjoy!"
Tender Beef Wellington


Ingredients:
puff pastry, thyme, olive oil

Directions:
Preheat oven to 400 degrees F.
Trim any fat from the sirloin. Cut into two portions of equal size. Tenderize the sirloin by pounding with a meat mallet for several minutes (we're trying to simulate a filet here]. In a medium-hot pan, sear the steak on all sides, about 30 seconds per side. The steak should still be rare inside at this point. Refrigerate until ready to use again.
Once oven is preheated, remove stems from the mushrooms and cook mushrooms (caps and stems] for 20 minutes. This removes most of the moisture from the mushrooms, which will prevent a soggy Beef Wellington when all is said and done.
Chop mushrooms finely and cook in the same pan where you cooked the steak with olive oil and thyme. Continue cooking until the moisture is gone (the mushrooms will stop sizzling and popping], which should be within a mnute. Remove from heat and refrigerate until ready to use again.
Lay sheets of plastic wrap out - one per steak - with half of the sliced ham on each sheet. arrange, slightly overlapping, so that there's enough to surround the steak. Spread half the mushrooms to cover the ham, with half the mushrooms on each.
When the steak is cooled, season with salt and pepper on all sides. Place one on each ham and mushroom assembly and fold ham around all sides of the steak. Wrap tightly with plastic wrap and return to refrigerator.
Split puff pastry in half. Roll half out on a lightly floured surface. Remove plastic wrap from steaks. Place steak in the middle of the puff pastry and wrap completely, pinching together any open spots. Wrap tightly in plastic wrap and return to the refrigerator for 30 minutes.
Spray a baking sheet with cooking spray. Remove steaks from refrigerator and discard plastic wrap. Score the top of the puff pastry, and brush surface with a mixture of egg yolk and 1 tablespoon of water.
Bake on the middle rack for 15-20 minutes, until the puff pastry is golden brown. Allow to rest for 10 minutes before cutting.
Banana, Mango, Apple Rice Kugel


Ingredients:
cooked rice, butter, heavy cream, raisins, banana, mango, apple, salt, eggs, sugar, cinnamon, coconut flakes

Directions:
Add all of the ingredients and mix well.
Put in well greased casserole dish.
Cover and bake for for 1 hour at 350°F, mixing half way through.
Top with additional cinnamon, sugar, and coconut flakes to taste last 15 minutes (uncovered].
Black Bean and Beef Casserole


Ingredients:
onion, diced tomato, black beans, ground beef, water

Directions:
Cook onions, add beef.
Half way through the browning process add tomatoes and beans.
Over medium heat finish browning the meat.
Add water and taco seasoning, reduce heat to low and simmer cover for 15 minutes.
While meat is simmering, preheat oven to 350.
in a 13x9in dish unroll the seamless crescent.
Put meat mixture on top of the crescent.
Sprinkle with cheese.
Bake for 20 minutes or until crescent is light golden brown.
Shrimp Bisque


Ingredients:
butter, onion, celery ribs, carrot, garlic cloves, white wine, water, tomato paste, half-and-half, flour, lemon juice, salt, pepper, paprika, dried cilantro, chili powder, light sour cream

Directions:
In a large soup pot, over medium heat, melt butter.  Add onion, celery, carrots and garlic.  Sautee for about 5 minutes.
Add wine and water to pot.  Cover and simmer for about 20 minutes or until vegetables are soft.
Pour in stock, tomato paste, half and half, flour, lemon juice, shrimp, and the spices.  Mix well.  Heat through.
Add the sour cream.  Stir well; remove from heat.
Puree in batches, if necessary in blender or food processor.
Freezer Corn


Ingredients:
sugar, water, salt

Directions:
Mix corn, sugar, water, and salt in a large kettle., Bring to a boil and cook for 10 minutes., Stir often so it doesn't scorch., Cool and put into freezer bags and stick them in the freezer.
Dilly Dilly Deviled Eggs


Ingredients:
hard-boiled eggs, mayonnaise, sour cream, mustard, pickle juice, red wine vinegar, half-and-half, paprika, dill pickle

Directions:
Place your eggs in a large pot in cold water, Boil and peel. Everyone has a method they like to use to boil eggs.
Slice eggs in half, remove the yolks to a bowl. You can either mash the yolk with a fork or use a food processor.
Mix all the ingredients into the egg yolks. A hint to get a very creamy mixture is add just a tiny splash of half and half to the mixture I saw this on the Pioneer Woman's cooking show. It works great.
I like to slice the little tiny whole pickles in slices and use to garnish. Two per egg looks nice. Also a slight sprinkle of paprika if desired.
Orange Ginger Chicken and Veggies


Ingredients:
cornstarch, ground ginger, reduced-sodium chicken broth, reduced sodium soy sauce, chili sauce, garlic cloves, canola oil, broccoli florets, carrot, onion, mandarin orange segments, cashews

Directions:
In a small bowl, combine the cornstarch, ginger, broth, soy sauce, chili sauce, garlic, and hot pepper sauce until well blended:  set aside.
Put oil into a large nonstick skillet, add the broccoli, peppers, carrot, and onion;   stir fry for 6 minutes or until the vegetables are crisp tender.
Add the broth mixture and cooked poultry to the skillet.
Bring to a boil; cook and stir for 3 minutes or until thickened.
Remove from the heat;  stir in the mandarin segments and cashews.
Serve over rice.
Betty Mayfield's Beef Casserole


Ingredients:
ground beef, salt, sugar, tomatoes, tomato sauce, garlic, pepper, sour cream, cream cheese, green onions, American cheese

Directions:
Brown ground beef; drain.
Add salt, sugar, tomatoes, tomato sauce, garlic and pepper.
In a mixing bowl, combine cooked egg noodles with sour cream, cream cheese and green onions.
In a greased 3-quart casserole dish, arrange meat mixture and noodle mixture in alternate layers.
Top with cheese.
Cover and bake at 350F for 35 minutes.
I serve this casserole with a fresh salad and hot garlic bread!
Enjoy!
Horchata Made Easy
Category: world-cuisine
By jheelan

Horchata (cinnamon rice milk) has been a favorite addition to the many Mexican meals I've had in the Bay Area. It's lightly sweet and refreshing.  This is a much easier recipe than the traditional method which requires up to 3 hours to make.

Ingredients:
1 cup water
½ cup white sugar
¼ teaspoon ground cinnamon
2 quarts rice milk

Directions:
Heat water, sugar, and cinnamon in a saucepan over medium heat. Simmer until sugar is dissolved, whisking occasionally, about 5 minutes. Allow mixture to cool for 10 minutes. Pour rice milk into a large pitcher. Stir sugar water into rice milk. Serve chilled or over ice.

Prep time: 5 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 10 servings

Calories: 153.9
Fat: 1.7 g
Saturated fat: 0.2 g
Carbohydrates: 32.4 g
Sugars: 10 g
Dietary fiber: 1.8 g
Protein: 2.5 g
Sodium: 69.3 mg
Pesto Crusted Salmon


Ingredients:
salmon, salt, white wine, lemon, pesto sauce, lemon

Directions:
Lightly oil a baking pan large enough to accommodate the fish. Place salmon in pan skin side down. Run finger over flesh to make sure all bones have been removed. Use pliers to pull out any that remain.  Squeeze juice of one lemon and white wine over fish. Lightly salt the salmon. Marinate 15 minutes.
Preheat broiler.
Coat the top side of the fish with thick layer of pesto. It should be between an 1/8th to a 1/4 of an inch thick, and cover the surface of the fish.
Place fish under the broiler.  Broil for 8 to 10 minutes per inch of thickness, or until fish flakes and flesh is opaque. Pesto should have formed a heavily browned or even blackened crust.
Remove from the oven, and set aside for a few minutes.  Slice remaining lemon half into thin slices. Serve with lemon slices or arrange on the whole flank for presentation.
notes: the size of the salmon can be much bigger or smaller depending on your party size without having to adjust the recipe.  I make my pesto a day ahead so I have very little to do the day of the dinner party.  I serve it with rice Recipe #191120.  Leftovers are great cold on a salad with a light vinaigrette dressing.
Cherry Clafouti


Ingredients:
fresh cherries, plain flour, salt, eggs, sugar, milk, butter, sugar

Directions:
Preheat oven to 375°F.
Lightly butter the base and sides of a shallow ovenproof dish.
Stone the cherries and place in the dish.
Sift the flour and salt into a bowl.
Add the eggs, egg yolks, sugar and a little of the milk and whish to a smooth batter.
Gradually whisk in the rest of the milk and butter (add 3 tblsp kirsch to batter now if desired], then strain (with a tight mesh strainer] the batter over the cherries.
Bake for 40-50 minutes until golden and just set.
Serve warm, dusted with sugar, if you like.
Summer Rolls W / Vietnamese Dipping Sauce


Ingredients:
shrimp, canola oil, rice vinegar, soy sauce, hoisin sauce, coarse salt, fresh ground black pepper, carrot, English cucumber, fresh mint leaves, fresh basil leaf, fresh cilantro leaves, mango, asparagus, garlic clove, coarse salt, sugar, hot water, rice vinegar, fish sauce, red chili sauce, scallion, lime, juice of

Directions:
Bring a large pot of water to a boil. Reduce to a simmer. Add shrimp; cook until pink and cooked through, about 2 minutes. Slice cooked shrimp in half lengthwise. Set aside.
In a medium bowl, cover rice vermicelli with hot water by 2 inches; let soak for 10 minutes. Drain, and rinse under cold water. Set aside.
Heat canola oil in a large skillet set over high heat. Add mushrooms, and sauté until tender and mushrooms have released most of their liquid. Add vinegar, soy sauce, hoisin, and sesame oil; cook about 1 minute more. Season with salt and pepper. Transfer to a small bowl, and let cool to room temperature.
Fill a shallow dish with warm water. Working with 1 rice-paper wrapper at a time, soak in water for 30 seconds; immediately lay flat on a work surface. Place 3 reserved shrimp halves, cut sides up, on bottom third, leaving a 1/2-inch border. Place 2 to 3 reserved mushrooms over shrimp. Top with 1/4 cup assortment of vermicelli, carrots, cucumbers, mint, basil, cilantro, mango, and asparagus. Fold bottom of wrapper over fillings; roll over once, tuck in sides, and finish rolling.
Place finished roll on a plate; cover with a damp paper towel. Repeat process with remaining ingredients. Serve with dipping sauce.
Crush garlic clove using the flat side of a large knife; sprinkle with salt. Place the flat side of the knife blade on top of the garlic and salt; press firmly, pulling knife toward you. Repeat until a paste forms; transfer to a small bowl.
Stir sugar in hot water until dissolved, and add to bowl. Stir in remaining ingredients. Cover with plastic wrap, and chill in refrigerator until ready to use. Store sauce in a refrigerator for up to 3 days.
Chicken With Orange-Apricot Stuffing


Ingredients:
olive oil, shallots, ground cardamom, chicken, soft brown sugar

Directions:
Preheat oven to 180°C
Heat olive oil in a medium heavy-based frying pan over a low to medium heat and gently cook shallots for 3-4 minutes or until softened.
Add the rice and stir until rice grains are coated well with the oil. Add the orange rind, 1 1/4 cups of the orange juice, apricots and cardamom. Bring to the boil.
Reduce heat to low and simmer, covered, for 15 minutes or until the liquid has been absorbed and the rice is tender. Remove from heat, transfer mixture to a bowl and cool completely.
Wipe chicken inside and out with paper towel. Spoon the cooled rice mixture into the chicken cavity and seal opening with skewers or toothpicks. Place chicken in a roasting pan.
Combine remaining orange juice and brown sugar in a jug and pour over chicken.
Roast for 1 1/2 hours, basting occasionally with pan juices. Check the chicken has cooked through -the juices run clear when the chicken thigh is pierced with a skewer at the thickest part.
Serve chicken with the rice stuffing.
Roast Halibut With Smoked Tomato Vinaigrette


Ingredients:
water, tomatoes, tarragon, shallots, olive oil, kosher salt, fresh ground black pepper, halibut fillets, coarse salt, fresh ground black pepper, canola oil, arugula leaf, shallot

Directions:
Special equipment:
Hickory wood chips (about 2 handfuls], for smoking.
To make the vinaigrette:
Prepare a wok smoker by laying 2 layers of foil in the bottom of a wok. Add in 2 handfuls of the hickory wood chips, and set the smoker over high heat. Pour in the water. Wash, quarter, and seed the tomatoes. Pop them into a bamboo steamer.
Arrange the tarragon and shallots around the tomatoes. Place the steamer onto your smoking wok and cover with lid or foil, and let the ingredients smoke for 20 minutes.
Transfer the tomato-shallot mixture to a big pitcher, and blend with an immersion blender or use a regular blender. Gradually, add the olive oil in a thin stream, as you are blending to achieve a nice consistency. Season with a pinch of salt and some freshly cracked black pepper.
To make the halibut:
Preheat an oven to 375 degrees F. Liberally sprinkle your halibut fillets with coarse salt and fresh cracked black pepper.
Add just enough oil to coat the bottom of a pan, and set it over fairly high heat.
Add the halibut fillets to the hot pan, skin side down. Once the first side has browned nicely, about 3 to 4 minutes, flip them over and continue cooking for another 3 minutes. Then, slide the pan into the oven for about 5 minutes to finish cooking. The finished halibut should be firm to the touch and snowy white in color, but since it is a lean fish, it will dry out if overcooked.
Ladle a pool of the vinaigrette into the bottom of a deep plate, top with a piece of halibut and a few baby greens, if using. Alternatively, you could use arugula tossed with sliced shallots, as a garnish.
Yakitori (Skewered Japanese Chicken)


Ingredients:
chicken thighs, kosher salt, fresh ground black pepper, low sodium chicken broth, soy sauce, mirin, fresh lemon juice, golden brown sugar, fresh ground black pepper

Directions:
Fill a chimney starter to the rim with charcoal and burn the charcoal until it is lightly covered with ash. Spread the charcoal in a tightly packed, single layer across one-half of the charcoal grate. Put the cooking grate in place, close the lid, and let the charcoal burn down to high heat (450° to 550°F]. Leave all the vents open. If you are using a gas grill, preheat your grill on high until it reaches 500°F.
In a medium bowl combine the chicken pieces with the oil, salt, and pepper and mix well. Thread the chicken pieces through their centers on the top half of the skewers. The chicken pieces should touch, but do not cram them together. Refrigerate until ready to grill, or as long as 2 hours.
In a small saucepan mix the sauce ingredients. Bring to a boil over medium-high heat and cook until the liquid is reduced to ½ to ¾ cup, about 5 minutes, stirring once or twice. Remove the saucepan from the heat.
Brush the cooking grates clean. Place a strip of aluminum foil on the cooking grate over the empty section of the charcoal grate or over an unlit burner. Grill the skewers over direct high heat, with the bare wooden section of the skewers placed over the foil. Close the lid and cook until the meat is lightly charred on the surface, 4 to 5 minutes, turning once and swapping their positions as needed for even cooking. Open the lid and begin turning and basting the chicken with the sauce (you may not need all of the sauce] until fully cooked, 3 to 5 minutes longer. Remove from the grill and serve warm.
Zesty Orzo Salad


Ingredients:
orzo pasta, fresh spinach, feta, red onion, red bell pepper, garlic cloves, capers, kalamata olive, fresh parsley, olive oil, lemon juice, lemon, Dijon mustard, oregano, basil

Directions:
Combine first 10 ingredients in a large bowl.
Combine last 7 ingredients in another bowl.  Pour mixture over orzo mixture.  Stir well to combine.
Can be eaten straight away or refridgerate salad until ready to eat!
Mexican Style Fruit Salad


Ingredients:
watermelon, cantaloupe, crenshaw melon, casaba melon, fresh lime juice, of fresh mint, white sugar

Directions:
Toss together all ingredients and chill for 1 hour., Stir gently and serve.
Sunset Mocktail


Ingredients:
grapefruit juice, cranberry juice

Directions:
Place first 4 ingredients into a blender, then add 6-8 ice cubes.  Then BLITZ., Then Serve!
Confetti Coleslaw With Cilantro


Ingredients:
cabbage, yellow onion, cucumber, roma tomatoes, cilantro, pecans, mayonnaise, sour cream, sugar, milk, apple cider vinegar, poppy seed

Directions:
In large bowl, add chopped slaw ingredients and stir till mixed evenly.  Set aside.
In small bowl, add 1st 5 ingredients for the dressing.  Whisk together till smooth.  Add poppy seeds and mix again.
Pour on top slaw mixture and mix till all coated.  Cover bowl with plastic wrap and chill in refrigerator at least 2 hours, prior to serving.  Stir before serving.
Roasted Corn and Black Bean Salad


Ingredients:
olive oil, fresh corn kernels, red onions, tomatoes, black beans, fresh lime juice, ground cumin, salt, cilantro

Directions:
In a large skillet coated with olive oil, cook the corn kernels on medium high until slightly charred, about 8 to 9 minutes.
Transfer corn to large bowl and stir in remaining ingredients.
Molasses Spice Muffins
Category: bread
By Anna

These muffins are very moist and full of spice. Whole wheat flour adds fiber without taking away any flavor. Try these for breakfast or a wholesome snack.

Ingredients:
½ cup butter, softened
½ cup white sugar
2  eggs
½ cup molasses
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon baking soda
2 tablespoons powdered buttermilk
½ cup water
½ cup raisins

Directions:
Preheat the oven to 350 degrees F (175 degrees C).  Line 12 muffin cups with paper liners, or generously grease with cooking spray. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the molasses. Combine the whole wheat flour, all-purpose flour, cinnamon, ginger, baking soda, and powdered buttermilk; stir into the molasses mixture alternately with the water. Mix just until blended. Fold in raisins. Spoon the batter into the prepared muffin cups. Bake for 20 to 25 minutes in the preheated oven, or until the top of the muffins spring back when lightly pressed. Cool for about 10 minutes in the pan before removing to cooling racks.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 12 muffins

Calories: 248.9
Fat: 8.9 g
Saturated fat: 5.2 g
Carbohydrates: 40 g
Sugars: 20.7 g
Dietary fiber: 1.9 g
Protein: 4.2 g
Cholesterol: 52.1 mg
Sodium: 130.8 mg