xiaoxl/recipe_data huggingface dataset:
Banana Layer Cake With Cream Cheese Frosting


Ingredients:
all-purpose flour, baking powder, baking soda, salt, granulated sugar, vanilla extract, egg, banana, low-fat buttermilk, reduced-fat cream cheese, vanilla extract, powdered sugar, pecans, sweetened flaked coconut, chocolate curls

Directions:
Preheat oven to 350°F.
Coat 2-(8 inch] round cake pans with cooking spray; line bottoms with wax paper.
Coat wax paper with cooking spray.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, baking powder, baking soda, and salt in a small mixing bowl, stirring well with a whisk.
Place granulated sugar, oil, vanilla extract, egg whites, and egg in a large bowl; beat with a mixer at medium speed until well blended.
Add mashed banana; beat well.
Add flour mixture and buttermilk alternately to sugar mixture, begining and ending with flour mixture.
Pour batter into prepared pans.
Bake for 35 minutes or until a wooden pick inserted in center comes out clean.
Cool 10 minutes on wire racks; remove from pans.
Peel off wax paper; cool completely on wire racks.
To prepare frosting: place cream cheese and vanilla extract in a large bowl; beat with a mixer at medium speed until fluffy.
Add powdered sugar; beat at low speed until smooth.
Place 1 cake layer on a plate; spread with 1/2 cup icing, and top with other cake layer.
Spread remaining icing over top and sides of cake.
Sprinkle pecans and coconut or/& chocolate curls over top of cake; all of these are optional.
Cake is lovely as is!
Store cake loosley covered in refrigerator.
Enjoy, you have earned it.
Air Fryer Ravioli
Category: appetizers-and-snacks
By Kim's Cooking Now

These air fryer ravioli make a nice appetizer or afternoon snack, without the guilt. Serve them with our favorite marinara sauce for dipping!

Ingredients:
1 large egg
1 tablespoon water
¼ cup Italian-style bread crumbs (such as Vigo®)
¼ cup freshly grated Pecorino Romano cheese
1 (9 ounce) package refrigerated spinach and mozzarella ravioli
olive oil cooking spray
1 cup marinara sauce, heated

Directions:
Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions. Beat egg and water together in a small bowl. Combine bread crumbs and Pecorino Romano cheese on a plate. Dip 1 ravioli into beaten egg mixture, then into bread crumb mixture, pressing to coat. Place ravioli on a plate and repeat with remaining ravioli. Lightly spray ravioli with cooking spray. Place as many ravioli in the air fryer basket as you can without overlapping them. Cook in the preheated air fryer for 6 minutes. Flip ravioli using tongs and cook for 4 minutes more. Remove from the air fryer and repeat with remaining ravioli. Serve with your favorite marinara sauce for dipping.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 3 servings

Calories: 373.4
Fat: 13.4 g
Saturated fat: 6 g
Carbohydrates: 45.6 g
Sugars: 10 g
Dietary fiber: 5 g
Protein: 17.6 g
Cholesterol: 107.6 mg
Sodium: 692.4 mg
Cajun Dynamite Dust


Ingredients:
paprika, kosher salt, fresh coarse ground black pepper, basil, file powder, garlic powder, dry mustard, onion powder, dried oregano, cayenne, white pepper, dried thyme

Directions:
Mix all ingredients together., Store in an airtight container in a cool, dark place.
Garlic and Jalapeno Dipping Sauce


Ingredients:
sugar, garlic powder, dry mustard, onion powder, ground coriander, soy sauce, dry sherry, rice vinegar, chicken broth, fresh garlic

Directions:
Stir all ingredients together., Flavors combine best if made an hour or two before use.
Katinka


Ingredients:
vodka, apricot brandy, lime juice

Directions:
Shake all ingredients well with ice., Strain into a cocktail glass heaped with shaved ice., Garnish with lime if desired.
Creamed Peas


Ingredients:
frozen green peas, chicken broth, garlic powder, butter, all-purpose flour, sugar, parmesan cheese

Directions:
In a medium saucepan combine the peas with chicken broth or water; and garlic powder (if using] bring to a simmer then add in butter (do not drain the broth or water].
In a small bowl whisk together whipping cream with flour and sugar until smooth then add to the peas; cook stirring over medium-high heat stirring/whisking constantly until thick and bubbly (about 4 minutes].
Mix in Parmesan cheese (if using] then season with salt and pepper to taste.
Curry Chicken Pineapple Coconut Salad


Ingredients:
chicken, olive oil, curry powder, macaroni, pineapple tidbits, green onions, fresh cilantro, mayonnaise, coconut milk

Directions:
Heat oil in a frying pan or wok, add spices, then cook diced chicken, let cool.
Cook macaroni rings according to package, drain and rinse with cool water.
Mix together chicken, rings, drained pineapple tidbits, sliced green onions (including the greens], cilantro, mayo and coconut milk.
Refrigerate until serving, at least 2 hours.
Roasted Pepper and Mozzarella Sandwich With Basil Puree


Ingredients:
olive oil, basil, watercress leaves, salt, mozzarella cheese

Directions:
Preheat broiler if manufacturer directs. Cut each pepper lengthwise in half; discard stem and seeds. Arrange peppers, cut-side down, in 15 1/2" by 10 1/2" jelly-roll pan. Place jelly-roll pan in broiler at closest position to source of heat and broil peppers 15 minutes or until charred and blistered. Turn peppers and broil 5 minutes longer.
Remove peppers to clean brown paper bag; fold top of bag over to seal it, and let stand at room temperature 15 minutes (keeping peppers in bag to steam makes them easier to peel]. Remove peppers from bag and peel off skin. Cut each pepper half lengthwise into thirds.
In blender or food processor with knife blade attached, blend olive oil, basil, and salt until almost smooth.
Cut French-bread loaf horizontally in half. Remove and discard some soft bread from each half. Evenly spread basil mixture on cut side of both halves. Arrange mozzarella cheese slices on bottom half of loaf; top with roasted peppers. Replace top half of loaf.
Vegetarian Black-Eyed Peas & Rice


Ingredients:
black-eyed peas, water, bouillon cubes, garlic cloves, cilantro, parsley, salt, pepper, onion, scallions, thyme leaves, tomatoes, rice

Directions:
Combine peas and water in large saucepan or Dutch oven. Add bouillon and garlic. Bring to a boil. Reduce heat. Stir in oil, cilantro, parsely, salt If using] and pepper. Cover. Simmer 15 minutes.
Stir in onion, scallions, thyme and tomato. Cover. Simmer 15 to 20 minutes or until peas are almost soft.
Stir in rice. Cover. Cook until rice and peas are tender. Remove from heat. Let stand, covered, 10 minutes before serving.
Creamy Chicken and Rice in a Crock Pot


Ingredients:
water, olive oil, long grain brown rice, thyme, broccoli floret

Directions:
Heat olive oil in a pan, and add rice until it begins to crackle, but not brown. This makes the rice dense, and helps it keep its shape while cooking.
Whisk together the soups, water, and seasonings.
Combine all ingredients (except broccoli] in crockpot, and cook on low 4-6 hours.
During last 30-45 minutes, add broccoli if desired.
Marvelous Cheesy Meat Loaf


Ingredients:
lean ground beef, eggs, chili sauce, monterey jack cheese

Directions:
Spray 5-quart oblong slow cooker with vegetable cooking spray.
Make foil handles in slow cooker.
Combine beef, eggs, chili sauce, and breadcrumbs and mix well.
With your hands, shape half of the beef mixture into flat loaf and place in bottom of slow cooker sprayed with vegetable cooking spray.
Sprinkle half of the shredded cheese over meat loaf and press into meat.
Form remaining meat mixture in the same shape as the first layer and place over cheese.
Cover and cook on low for 6-7 hours.
When ready to serve, sprinkle remaining cheese over loaf and leave in cooker until cheese melts.
Carefully remove loaf with foil handles and place on serving plate.
Chicken Satay


Ingredients:
chicken breasts, onions, garlic cloves, soy sauce, lime juice, black pepper, crunchy peanut butter, unsweetened coconut milk, brown sugar, anchovy paste

Directions:
"Soak 24 bamboo skewers about 6 inches long in a bowl of cold water at least 20 minutes. Cut chicken breasts into 24 thin strips. In a food processor, mince onions and garlic. Remove half of this mixture to a small bowl and reserve. Add soy sauce and 3 Tblsp. lime juice to food processor. Combine well and coat chicken strips. Cover and refrigerate 2 hours. Return reserved onion and garlic mixture to food processor. Add remaining 1 Tblsp. lime juice, black pepper, peanut butter, coconut milk, brown sugar, dried hot red peppers, and anchovy paste. Process until smooth. Transfer mixture to a nonstick saucepan and cook over low heat 10 minutes. Some oil will separate out of the sauce. Gently blot off excess with a paper towel. Remove sauce to a small bowl for serving. Prepare a medium-hot fire in a barbeque grill or preheat broiler. Thread chicken strips onto wet bamboo skewers. Grill or broil until chicken is cooked through, about 5 to 7 minutes. Serve satay on their skewers with sauce on the side for dipping."
Strawberry Citrus Slush


Ingredients:
pink grapefruit juice, sugar, ginger ale

Directions:
In a 2 quart nonmetal freezer container, stir all ingredients except ginger ale until sugar is dissolved. Freeze 4 to 6 hours or until slush consistency.
If slush is frozen solid, let sit at room temperature for about 30 minutes before serving. To serve, spoon 1/2 cup slush mixture into each glass. Pour 1/2 cup ginger ale over each.
Frozen Peanut Butter Banana Pops


Ingredients:
milk, instant vanilla pudding, creamy peanut butter, banana, vanilla extract

Directions:
Blend milk and pudding mix in a medium bowl with a mixer at medium speed until smooth, about 1 minute.
Add peanut butter, banana and vanilla; mix well.
Spoon peanut butter mixture into 8 plastic ice pop molds or 8 (5oz] wax-coated paper cups.
If using pape cups, insert wooden craft sticks into the center of each cup; freeze until firm, about 2 hours.
ENJOY!
Wendy's Pico De Gallo


Ingredients:
roma tomatoes, purple onion, fresh cilantro, limes, garlic powder

Directions:
finely chop all ingredients (as directed] mix all ingredients together. stir well.
Squeeze fresh lime juice over the top of the mixture. (roll lime first to soften up, cut in half - use a spoon to press out lime juice, or simply squeeze]
sprinkle about 1 tbsp of garlic powder over mixture and then add a touch of jalepeno salt for added flavor.
mixture should look to be equal parts ingredients. Look at color - red and green should be even. Can never have too much cilantro, so if it looks like more needs to be added - add it.
Potato, Broccoli, and Cheese Soup
Category: soups-stews-and-chili
By KDcook

This potato, broccoli, and cheese soup is the ultimate comfort food!

Ingredients:
1 ½ pounds potatoes, peeled and diced
1 large onion, chopped
6 cups water, divided
6 cups chopped broccoli
1 (32 ounce) container chicken broth
1 (1 pound) package processed cheese food (such as Velveeta®), cubed
1 cup evaporated milk
salt and ground black pepper to taste

Directions:
Place potatoes and onion into a large soup pot and cover with 3 cups water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Transfer contents of the pot to a large mixing bowl and allow to cool. Meanwhile, place broccoli, chicken broth, and remaining water in the same pot. Cook over medium heat until tender, about 15 minutes. Remove from the heat and allow to cool. Puree the potato mixture with a stick blender until smooth and creamy. Coarsely blend the broccoli mixture. Add pureed potato mixture to the broccoli, along with processed cheese food and evaporated milk. Cook and stir over medium-low heat until cheese is melted and soup is heated through, about 15 minutes; do not allow the soup to boil. Season with salt and pepper.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 10 servings

Calories: 266.7
Fat: 13.8 g
Saturated fat: 8 g
Carbohydrates: 23.3 g
Sugars: 8.4 g
Dietary fiber: 3.1 g
Protein: 13.5 g
Cholesterol: 45.9 mg
Sodium: 1056.3 mg
Bourbon BBQ Sauce


Ingredients:
Bourbon, ketchup, lemon juice, Worcestershire sauce, malt vinegar, brown sugar, onion, garlic

Directions:
Simmer the whiskey, garlic & onion for 10 minutes then mix in the other ingredients, slowly boiling for 20 additional minutes.
BevMo.com.
Chocolate Peanut Butter Bars II
Category: desserts
By Dawn DeMaster

No-bake peanut butter bars.

Ingredients:
½ cup butter
½ cup packed brown sugar
1 teaspoon vanilla extract
2 cups peanut butter
2 ½ cups confectioners' sugar
2 cups semisweet chocolate chips

Directions:
Melt butter or margarine over low heat. Add sugars, peanut butter and vanilla. Mix well. Press into a 9 x 13 inch pan. Melt chocolate chips and spread over the top.  Cool.

Yields: 2 dozen

Calories: 587.9
Fat: 37.8 g
Saturated fat: 14.4 g
Carbohydrates: 60 g
Sugars: 52.6 g
Dietary fiber: 4.2 g
Protein: 12.1 g
Cholesterol: 20.3 mg
Sodium: 257.8 mg
Barbecued Shrimp With Mango Lime Mayonnaise


Ingredients:
shrimp, mayonnaise, mango, lime, sea salt, canola oil

Directions:
Skewer the shrimp and brush them with canola oil.
Heat the barbecue.
Mix together the mayonnaise, grated mango, lime juice and salt.
Stir mixture well to combine. Set aside.
Barbecue the shrimp until cooked -- about 1 minute on each side or slightly longer for larger shrimp.
Serve shrimp immediately with a side of lime mango mayonnaise for dipping.
Chili Turkey Casserole


Ingredients:
turkey breast, leeks, garlic clove, plum tomatoes, split red lentils, creme fraiche

Directions:
Heat the oil in a large pan and fry turkey quickly for about 1 minute.
Stir in the leeks, pepper and garlic and cook for further 3-4 minutes stirring occasionally.
Add the chilli flakes, tomatoes, lentils and stock.
Bring to the boil, cover, then simmer gently for about 20 minutes or until all the ingredients are tender.
Adjust the seasoning to taste and stir in the creme fraiche if using.
Serve with rice or crusty bread.
RAGÚ® No Boiling Lasagna
Category: trusted-brands-recipes-and-tips
By RAGÚ®

With this skip-a-step recipe you'll have a scrumptious lasagna ready in no time.

Ingredients:
2 (15 ounce) containers ricotta cheese
2 cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese, divided
2  eggs
2 (24 ounce) jars RAGÚ® Old World Style® Traditional Sauce
12  uncooked lasagna noodles

Directions:
Preheat oven to 375 degrees F. Combine ricotta cheese, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese and eggs in bowl; set aside. Spread 1 cup Sauce in 13 x 9-inch baking dish. Layer 4 uncooked noodles, then 1 cup sauce and 1/2 of the ricotta cheese mixture; repeat. Top with remaining 4 uncooked noodles and remaining sauce. Bake 1 hour covered tightly with aluminum foil. Remove foil and sprinkle with remaining mozzarella and Parmesan cheeses. Bake uncovered an additional 10 minutes. Let stand 10 minutes before serving.

Prep time: 10 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 20 mins
Yields: 12 servings
Weeknight Enchiladas


Ingredients:
ground beef, onion, salt, pepper, flour tortillas, monterey jack cheese, sour cream

Directions:
Cook beef and onion in large skillet over medium high heat until meat is browned, stirring until crumbled; drain and return to skillet.
Stir soup and enchilada sauce into meat mixture. Season to taste with salt and pepper. Spread 1/4 cup meat mixture onto each tortilla; sprinkle tortillas evenly with 1 cup cheese. Roll up tortillas, place, seam side down, into 9x13 pan. Pour remaining meat mixture over tortillas.
Cover and bake at 350 for 20 minutes. Uncover and sprinkle with remaining cheese, bake 10 more minutes. Serve with sour cream.
Kimmy's Low Calorie Pumpkin Muffins


Ingredients:
whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, margarine, pumpkin, water, sugar substitute

Directions:
In one bowl, cream the water, margarine, egg and sugar., Combine all of the dry ingredients and mix with the wet ingredients., Add the pumpkin., Spoon mixture into muffins cups., Bake at 350 degrees for 20 minutes.
Manouri and Herb Stuffed Chicken Breasts


Ingredients:
boneless chicken breasts, fresh tarragon, fresh rosemary, olive oil, low-fat milk, butter, lemon juice, flour

Directions:
Heat oven to 375 degrees.
Crumble cheese into a medium bowl.  Roughly chop tarragon and rosemary; add to cheese.  Mix well.
Split chicken breast lengthwise about 3/4 through the breast; do not cut in half.
Coat 9" x 13" baking pan with the olive oil.
Arrange chicken breasts in olive oil coated pan.
Fill with cheese/herb mixture and set aside.
In a medium saucepan, melt butter over medium high heat.  Whisk in flour.  Slowly pour in milk and whisk for about 4 to 5 minutes until slightly thickened.  Slowly pour in lemon juice and lower heat to medium.  Whisk constantly for another 3 to 4 minutes until mixture thickens.
Pour sauce over cheese stuffed breasts.
Bake at 375 degrees for 45 to 50 minutes until chicken registers 160 degrees with meat thermometer.
Serve with a fresh green salad.
Swiss Cheese and Cream Cheese Quesadilla


Ingredients:
swiss cheese, cream cheese, tortillas, salsa

Directions:
Spread cream cheese on to one of the tortillas. You may need more depending on size of tortilla.
Put swiss slice on top of cream cheese, and combine tortillas.
Toast quesadilla in toaster oven until it reaches your level of crunchiness. (I do it on meduim heat for about a minute or two] You could also do this in a microwave, or fry it.
Remove from oven, slice with pizza slicer into triangles, serve with salsa and enjoy!
Apricot Brandy and Rum Pound Cake With Peaches


Ingredients:
all-purpose flour, sugar, unsalted butter, eggs, sour cream, baking soda, salt, vanilla extract, apricot brandy, apricot brandy, sugar, butter, powdered sugar, butter, vanilla extract, apricot brandy

Directions:
Heat oven to 350 degrees.
Butter or spray tube pan with nonstick spray.
Using a mixer beat 3 cups sugar and 2 sticks of unsalted softened butter together until creamy.
Add one egg at a time and beat well after each one.
Add sour cream, extracts and brandy mix until blended.
Add flour one cup at a time with salt and baking soda.
Mix batter well while scraping sides of mixing bowl with a spatula.
Using a spatula fold peaches into batter.
Pour into tube pan evenly.
Bang pan to get air bubbles out at least 3 times.
Bake for 55 to 60 minutes or until toothpick comes out clean.
If you tap on cake it should sound hollow.
Take cake out of pan while still slightly warm.
Turning upside down onto a large plate.
Using a measuring cup pour 1/4 cup brandy, and 1/4 cup rum together, add 1/4 cup sugar and 1 tsp melted butter.
Stir with spoon until sugar is dissolved.
Take a fork and poke holes all around top of cake.
With a spoon pour brandy and rum mixture in holes.
Let cake sit upside down until completely cooled.
Once cake is completely cooled turn right side up and place on cake dish.
Using a small deep bowl measure out 1 1/2 cups of powdered sugar.
Along with 1 tsp vanilla extract add 2tsp melted butter, orange juice and brandy.  Stir well until a glaze is formed and drizzle all over top of cooled cake.
Choco-scutterbotch


Ingredients:
butter flavor shortening, brown sugar, eggs, walnuts, pecans

Directions:
Preheat oven to 375.
Combine shortening and brown sugar in large bowl.
Beat at medium speed of electric mixer until well blended.
Beat in eggs.
Add cake mix gradually at low speed.
Mix until well blended.
Stir in cereal, chocolate chunks, butterscotch chips, chocolate chips and nuts with spoon.
Stir until well blended.
Shape dough into 1 1/4 inch balls.
Place 2 inches apart on ungreased baking sheets.
Flatten slightly to form circles.
Bake at 375 for 7 to 9 minutes or until lightly browned around edges.
Cool 2 minutes before removing to cooling racks.
Cool completely.
Store in airtight container.
Low Sugar / No Sugar Strawberry Jam
Category: trusted-brands-recipes-and-tips
By Ball

This jam has all the fresh-fruit flavor of fresh strawberry jam but with less sugar.

Ingredients:
1 ⅓ cups crushed strawberries (wash, hull, then crush one layer at a time using potato masher)
⅓ cup unsweetened fruit juice, thawed fruit juice concentrate, or water
1 ½ tablespoons Ball® RealFruit™ Low or No-Sugar Needed Pectin
½ cup granulated sugar, sugar substitute, or honey (or less, depending on taste)
2  Ball® or Kerr® Half-pint (8 oz) Jars with lids and bands

Directions:
Prepare waterbath canner, jars and lids according to manufacturers instructions, if preserving. Prepare and measure ingredients for recipe. Combine prepared fruit with fruit juice in a large saucepan. Gradually stir in Ball® RealFruit™ Low or No-Sugar Needed Pectin Add sugar, sugar substitute or honey, if using. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, one at a time, leaving 1/4 inch headspace. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight. Place filled jars in canner ensuring jars are covered by 1 to 2 inches of water. Place lid on canner. Bring water to gentle, steady boil. Process jars for 10 minutes, adjusting for altitude*. Turn off heat, remove lid and let jars stand for 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Clean and store according to manufacturers instructions.

Yields: 2 (8 oz.) jars

Calories: 16.3
Carbohydrates: 4.1 g
Sugars: 3.8 g
Dietary fiber: 0.2 g
Protein: 0.1 g
Sodium: 0.1 mg
French Potato Salad


Ingredients:
new potatoes, wine vinegar, salt, fresh ground pepper, dry white wine, fresh tarragon, fresh chervil, parsley, chives, olive oil

Directions:
In covered pot, cook potatoes in enough salted boiling water to cover - about 30 minutes or until tender.
Drain and cool slightly.
Cut into 1/4 inch slices.
Place in salad bowl.
Combine remaining ingredients in another small bowl and mix well.
Pour over warm potato slices.
Toss gently.
Cool and chill.
Before serving, toss gently again.
Braised Pork Chops With Tomatoes


Ingredients:
kosher salt, fresh ground black pepper, extra virgin olive oil, red onion, rosemary sprigs, garlic cloves, plum tomatoes, anchovy fillets, polenta, rice

Directions:
Preheat oven to 350 degrees F.
Pat pork chops dry with paper towels and generously season with salt and pepper.
Heat a large ovenproof skillet over medium high heat; sear chops in 1 tablespoon of oil until well browned, about 3 to 4 minutes per side; transfer to a plate.
Add remaining tablespoon of oil to skillet and cook onion and rosemary, stirring occasionally, until onions begin to caramelize and turn golden, about 5 minutes; add garlic and cook another minute.
Stir in tomatoes, anchovies, remaining salt and pepper and cook, stirring occasionally, until tomatoes break down, about 8 minutes.
Return pork chops to skillet and spoon sauce over chops.
Cover skillet and place in preheated oven and cook until internal meat thermometer reads 145 degrees F, about 15 minutes.
Serve over polenta, egg noodles, or rice.
Ojo Domingo


Ingredients:
tomato juice, lime, juice of, celery, Tabasco sauce, Worcestershire sauce

Directions:
Muddle celery rib, lime and olive juice in bottom of shaker., Add remaining ingredients with ice and shake., Strain into chilled Martini glass and garnish with lemon wheel.