xiaoxl/recipe_data huggingface dataset:
Caramel Apple Upside-Down Cakes


Ingredients:
sugar, water, unsalted butter, unsalted butter, golden delicious apples, cake flour, baking powder, salt, eggs, vanilla extract, vanilla ice cream

Directions:
Combine 1 1/2 cups sugar and 1/4 cup water in heavy small saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until color is deep amber, occasionally swirling pan and brushing down sides with pastry brush dipped into water, about 8 minutes. Working quickly, divide hot caramel among six 1 1/4-cup custard cups. Using pot holders to protect hands, tilt and rotate custard cups to cover bottoms with caramel. Set aside.
Melt 2 tablespoons butter in large nonstick skillet over medium heat. Add apple wedges and sauté until just tender, about 12 minutes. Arrange apple wedges in bottoms of caramel-lined custard cups.
Preheat oven to 325°F Sift cake flour, baking powder, and salt into medium bowl. Using electric mixer, beat remaining 1/2 cup butter and remaining 3/4 cup sugar in another medium bowl until well blended. Add eggs 1 at a time and beat until well blended after each addition. Mix in vanilla extract. Beat in flour mixture in 3 additions alternately with whole milk in 2 additions. Spoon batter over apples in custard cups, dividing batter equally (about 1/2 cup for each].
Bake cakes until light golden around edges and tester inserted into center comes out clean, about 35 minutes. Run small knife around cakes to loosen. Invert cakes onto plates. Serve warm with vanilla ice cream.
Barcelona Mussels Recipe


Ingredients:
extra virgin olive oil, onion, garlic, salt, black pepper, paprika, red pepper flakes, crushed tomatoes, white wine, chicken broth, mussels, parsley

Directions:
Put a skillet that is big enough to handle the mussels on at medium heat. Swirl in enough extra virgin olive oil to cover all of the bottom. Add the chopped onion and stir to get it spread out and stir it a few more times as it cooks. When the onion has become translucent - about 5 minutes - add the chopped garlic and cook for just a minute or so. Don't let the garlic get brown. Then the tomatoes, salt and pepper, red pepper flakes, paprika and red wine (or white wine or chicken broth]. Mix it all together, turn the heat up to medium high and bring it up to a simmer,.
When the the liquids have reduced a little put in the mussels. Stir everything together and stir again a few times as the mussels heat up - about 6-8 minutes. If you are using fresh mussels just cook them until they open up and throw away any that don't open.
In Spain it is almost always served with rice and sometimes with pasta. The Italian in me kicked in and I opted for some pasta with mine and some spinach and tomato salad with feta cheese and a little loaf of Poppop's easy homemade bread for dipping and some Spanish Tempranillo red wine.
Heathier Banana Pumpkin Spice Bread


Ingredients:
bananas, pumpkin puree, canola oil, eggs, pure vanilla extract, whole wheat flour, Splenda sugar substitute, granulated sugar, baking powder, baking soda, ground cinnamon, ground ginger, ground allspice, salt

Directions:
Preheat oven to 350°F
Grease a large loaf pan (approx. 8 1/2 x 2 1/2 x 2 1/2.
In a large bowl, whisk together mashed bananas, pumpkin puree, oil, eggs and vanilla until combined well.
In a medium bowl, whisk together flour, erythritol (or sugar], baking powder, baking soda, cinnamon, ginger, allspice and salt.
Add flour mixture to wet ingredients in large bowl and stir until just combined.
Pour batter into prepared loaf pan. Bake until top is deeply browned and springs back when touched gently, about 70 to 85 minutes.
Baked Potato Ranchero


Ingredients:
diced tomatoes, black beans, green chilies, fresh cilantro, chili powder, ground cumin, cheddar cheese, green onions, potatoes

Directions:
Combine the first 6 ingredients (tomatoes through cumin] in a large nonstick skillet; stir well, and bring to a boil.
Cover, reduce heat and simmer the tomato mixture at least 15 minutes-stirring occasionally. I like my mixture fairly chunky so you can adjust your cooking time accordingly.
Split open the baked potatoes and put the mixture inside.
I normally cut my potato completely open, mash it and put the mixture on top adding the cheese and green onions.
You can certainly add extra ingredients like sour cream etc.
My wife and I usually serve this with a green salad.
Melt-In-Your-Mouth Chocolate Chip Cookies


Ingredients:
butter, brown sugar, real vanilla extract, milk, egg, white whole wheat flour, all-purpose white flour, salt, baking soda, oats

Directions:
Heat oven to 350. Combine melted butter, oil, brown sugar, milk and vanilla in large bowl, beating at medium speed of mixer until well blended. Mixture will not resemble normal “creamed” batter because of the melted butter; this is totally ok. Beat in egg.
Combine flours, salt, baking soda (and if using, oats] with a whisk to ensure everything is well incorporated. Mix, by hand, into wet ingredients just until blended. You might want to mix in about a third at a time to make it easier. At this point you may need to add a tablespoon or two of flour—you want the dough to be firm enough to easily roll into a ball. Stir in chocolate chips.
Roll into balls about a little smaller than the size of a golf ball and place 2-3 inches apart on ungreased baking sheet. Press 3 or 4 chocolate chips into tops of cookies, and bake for 8-10 minutes for soft, chewy cookies, or 11-13 minutes for crisp cookies. I prefer soft and chewy, and they normally go for about 9 minutes.
Cool for 5 minutes in sheets; transfer to wire racks.
Puerto Rican Shredded Pork


Ingredients:
sirloin tip roast, garlic cloves, cumin, coarse salt, oregano, oranges, limes

Directions:
Using a sharp knife, poke a few holes into the pork and stuff holes with half of the crushed garlic. In a large skillet over medium-high heat, warm the oil. Add the pork and brown on all sides, 6 to 8 minutes. Transfer the meat to a slow cooker.
Combine the remaining ingredients in a blender and blend for a few seconds until evenly combined. Place the pork in the slow cooker. Pour the liquid mixture over the pork, and let the pork marinate in the mixture for about 10 minutes on each side.
Turn the slow cooker on low, and set the timer for 8 hours.
After 8 hours, remove pork and shred using two forks on a large cutting board. Remove all the liquid from the slow cooker except for 1 cup of the cooking liquid and add pork back to pot. Let it cook another 15-30 minutes.
Serve the shredded pork over lettuce wraps or in corn tortillas, and top with pico de gallo, chopped cilantro and/or avocado.
*Please note that if you’re unfamiliar with tying a roast with kitchen twine, ask your butcher to pre-tie the roast in the store.
Banana Oatmeal Blueberry Cookies


Ingredients:
flour, baking soda, salt, cinnamon, oats, butter, white sugar, brown sugar, egg, honey, bananas, blueberries

Directions:
Heat oven to 350.
Mix flour, baking soda, salt, cinnamon and oats in large bowl.  Set aside.
Cream butter and both sugars.  I do this by hand with a whisk, but a hand mixer would work well too.
Add honey and egg and stir well with rigid spoon.
Add smashed bananas.
Stir in the dry ingredients.
Add blueberries, about a cup, or as many as you wish.  Make sure that they are thawed and drained well if you are using frozen ones so the cookies do not get too mushy.
Drop by rounded teaspoon on greased cookie sheets.
Bake for 10 minutes.  They will be very lightly browned on the bottom edges.  They might look like they are not quite done, but as long as they are set, they should be good.  If you cook them too long they will be dry.
Cool on wire racks and keep airtight, with wax paper or plastic wrap between layers of cookies so they don't stick together.  Enjoy!
No Churn Mint Chocolate Chip Ice Cream


Ingredients:
sweetened condensed milk, vanilla extract, heavy whipping cream

Directions:
In a large bowl, whisk together sweetened condensed milk, vanilla extract, mint extract and green food coloring until blended.
In a separate large bowl, beat whipping cream until soft peaks form. Fold the whipping cream into the first bowl. Then, fold in chips or candy.
Transfer mixture to a 1/2 gallon freezer-safe dish. Place in the freezer and chill until firm, at least 6 hours.
Pomegranate Cosmo


Ingredients:
sugar, hot water, pomegranate juice, Absolut citron vodka, fresh lime juice, triple sec, lime slice

Directions:
Stir together sugar and hot water until sugar is dissolved. Stir in 1 1/2 cups pomegranate juice and next 3 ingredients.
Pour desired amount of pomegranate juice mixture into a cocktail shaker filled with ice cubes. Cover with lid, and shake 30 seconds or until thoroughly chilled.
Remove lid, and strain into chilled cocktail glasses. Repeat procedure with remaining pomegranate mixture. Garnish, if desired. Serve immediately.
Cream Peas
Category: side-dish
By STEPHNDON

In my search for a good cream pea recipe, I found many, but none that quite matched what I wanted. So I took to my own creativity and came up with this absolutely fabulous recipe. We love it so much we have this on the side quite often.

Ingredients:
2 cups frozen green peas, thawed
⅔ cup water
⅛ teaspoon salt
3 tablespoons butter
⅓ cup heavy cream
2 tablespoons all-purpose flour
1 tablespoon white sugar

Directions:
In a medium saucepan, combine peas, water, and salt. Bring to a boil, then stir in butter. In a small bowl, whisk together cream, flour, and sugar. Stir mixture into peas. Cook over medium-high heat until thick and bubbly, about 5 minutes.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 234.6
Fat: 16.2 g
Saturated fat: 10.1 g
Carbohydrates: 18.5 g
Sugars: 7.6 g
Dietary fiber: 4.3 g
Protein: 5 g
Cholesterol: 50.1 mg
Sodium: 143.9 mg
Dan's W.P.B. Sandwich
Category: main-dish
By epiCinAcan

I wanted something new for lunch, and we didn't have much fruit, so this is what I came up with. A mix of watermelon, peanut butter, and a couple other ingredients. Please trust me, it's not gross.

Ingredients:
¼ teaspoon white sugar
¼ teaspoon ground cinnamon
2 tablespoons peanut butter
2 slices white bread
1 slice watermelon

Directions:
Stir the sugar and cinnamon together in a small bowl; set aside. Spread 1 tablespoon peanut butter onto each slice of bread. Sprinkle the peanut butter with the sugar mixture. Sandwich the watermelon slice between the bread.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 sandwich

Calories: 415.5
Fat: 18.5 g
Saturated fat: 3.8 g
Carbohydrates: 54.8 g
Sugars: 23.9 g
Dietary fiber: 4.6 g
Protein: 13.7 g
Sodium: 492.7 mg
Southwest Salad with Cilantro Dressing


Ingredients:
black beans, whole kernel corn, green pepper, fresh tomato, onion, monterey jack cheese, fresh lime juice, olive oil, cilantro, garlic, chili powder, ground cumin

Directions:
Combine all ingredients, except the tomato, add dressing, and chill several hours or overnight.
Add tomato just before serving.
Dressing: Mix dressing ingredients in a jar.
Shake to mix, or whisk very, very well.
Store in a glass jar in refrigerator.
Sweet and Sour Pork


Ingredients:
cornstarch, salt, pepper, ground ginger, unsweetened pineapple chunks, cider vinegar, canola oil, green pepper, red currant jelly, onion, cooked rice

Directions:
In a small bowl, combine cornstarch, salt, pepper, and ginger.
Drain pineapple reserving juice, set pineapple aside.
Stir pineapple juice, and vinegar into cornstarch mixture untol smooth, set aside.
In a large non-stick skillet, or wok, stir-fry pork in 3 teaspoons oil until no longer pink, remove and keep warm.
In the same pan, stir-fry peppers and onion in  remaining oil until crisp-tender.
Stir in pork, pineapple, and jelly.
Stir cornstarch mixture and add to the pan, bring to a boil, cook and stir for 2 minutes or until thickened.
Serve with rice.
Easy Keto Alfredo Sauce
Category: side-dish
By bd.weld

Treat yourself and guests to creamy homemade Alfredo sauce with this easy recipe. This sauce pairs well with pasta or zoodles (spiralized zucchini). You can even add chicken or shrimp. Sauce will become very thick if stored in the refrigerator. Simply heat the sauce up for it to be pourable.

Ingredients:
½ cup unsalted butter
2 cloves garlic, crushed
2 cups heavy whipping cream
½ (4 ounce) package cream cheese, softened
1 ½ cups grated Parmesan cheese
1 pinch salt, or to taste
1 pinch ground nutmeg, or to taste
1 pinch ground white pepper, or to taste

Directions:
Melt butter in a medium saucepan. Cook garlic until fragrant, about 2 minutes. Add heavy cream and cream cheese. Slowly add Parmesan cheese, stirring constantly until well incorporated and sauce thickens, 5 to 7 minutes. Stir in salt, nutmeg, and white pepper.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 6 servings

Calories: 531.3
Fat: 53.8 g
Saturated fat: 33.6 g
Carbohydrates: 3.8 g
Sugars: 0.4 g
Dietary fiber: 0.1 g
Protein: 10.3 g
Cholesterol: 177.3 mg
Sodium: 391.9 mg
Mamas Tex-Mex Goulash


Ingredients:
ground beef, onion, pinto beans, tomato paste, water, chili powder, salt, pepper, macaroni

Directions:
In a large skillet or Dutch oven, brown ground beef and onions.  Add salt and pepper.  Drain grease from pan.
Add remaining ingredients except macaroni.  Heat to a simmer.
Meanwhile, cook macaroni according to package directions for al dente.  Drain, then and to sauce and heat through.  You may need to add extra water to keep from getting too dry.
Chocolate Raisin Nut Crunch Bars


Ingredients:
butter, sugar, egg, milk, vanilla, self rising flour, chocolate chips, pecans

Directions:
Cream butter and sugar.  Beat egg slightly and add.  Stir in milk and vanilla.
Crush raisin bran cereal and blend with flour.  Combine with other ingredients.
Spread mixture into a 9 x 9 inch greased pan. Sprinkle with chocolate chips and pecans. (May add extra raisins.].
Bake at 350 degrees for 30 minutes.  When cool cut into small squares.
Chicken Fricassee With Herb Dumplings


Ingredients:
Bisquick baking mix, salt, paprika, pepper, broiler-fryer chickens, shortening, butter, milk, Bisquick baking mix, milk, parsley flakes, poultry seasoning

Directions:
Blend 1 cup baking mix, salt, pepper, and paprika; coat chicken pieces.
Cook chicken in shortening and butter in skillet until light brown. Remove chicken and drain fat.
Mix soup and 1 1/2 cups milk in skillet; add chicken pieces. Cover and heat to boiling. Cook over low heat about 45 minutes or until chicken is tender.
Stir 2 cups baking mix, 2/3 cup milk, parsley flakes and poultry seasoning to a soft dough.
Drop dough by spoonfuls onto hot soup mixture. Cook uncovered over low heat 10 minutes; cover and cook 10 minutes longer.
Serve with tossed salad and apple pandowdy.
Marvelous Middle-Eastern Marinated Yogurt Lemon Chicken


Ingredients:
plain yogurt, lemon zest, lemon juice, garlic clove, ground cumin, ground coriander, red pepper flakes, black pepper, salt, boneless skinless chicken

Directions:
Mix the yogurt with the seasonings place in a plastic bag with the chicken.  Marinate for 2 hours to overnight.
Pound chicken in the bag with the marinade to 1/2 thick and grill, saute, skewer or bake until lightly browned and cooked through.
Serve with rice or pasta and salad and enjoy!
Mint Tea Punch
Category: drinks
By Mc Coy

Tea, mint, sugar, orange and lemon juices make this a quick and easy, refreshingly delicious drink on a hot summer's day, given to me by a true Southern lady. Goes great with Cajun or spicy foods too. Every time I serve this someone asks me for the recipe!

Ingredients:
3 cups boiling water
12 sprigs fresh mint
4  tea bags
1 cup white sugar
1 cup orange juice
¼ cup lemon juice
5 cups cold water
3  orange slices for garnish  (Optional)
3  lemon slices for garnish  (Optional)

Directions:
Place the tea bags and mint sprigs into a large pitcher. Pour boiling water over them, and allow to steep for about 8 minutes. Remove and discard the tea bags and mint leaves, squeezing out excess liquid. Stir in sugar until dissolved, then stir in the orange juice and lemon juice. Pour in the cold water. Serve over ice cubes, garnished with orange or lemon slices.

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

Calories: 94
Fat: 0.1 g
Carbohydrates: 24.2 g
Sugars: 22.6 g
Dietary fiber: 0.4 g
Protein: 0.4 g
Sodium: 6.2 mg
Spicy Marinated Shrimp


Ingredients:
green onion, olive oil, lemon juice, ketchup, garlic clove, Dijon mustard, shrimp

Directions:
Combine all ingredients except shrimp in a large bowl., Add shrimp and toss to coat., Cover and refrigerate 4-6 hours or overnight., Transfer shrimp mixture to a serving bowl and serve with toothpicks.
Mulberry Pie
Category: desserts
By WIFE228

I experimented with this and found it was well liked in my house. I have mulberries by the ton. Serve with ice cream.

Ingredients:
3 cups mulberries
1 ¼ cups white sugar
¼ cup all-purpose flour
1 recipe pastry for a 9 inch double crust pie
2 tablespoons butter
1 tablespoon milk

Directions:
Preheat oven to 400 degrees F (200 degrees C). In a large bowl, mix berries with sugar and flour. Place mixture into bottom pie crust. Dot with butter and then cover with top pie crust. Crimp edges, cut slits in upper crust, and brush with milk. Let pie rest in refrigerator for 30 minutes. Bake pie in preheated oven for 15 minutes. Lower oven temperature to 350 degrees F (175 degrees C) and bake for an additional 30 minutes. Remove pie from oven and let sit on wire rack until cool.

Prep time: 45 mins
Cook time: 45 mins
Total time: 1 hr 30 mins
Yields: 1 - 9 inch pie

Calories: 433.4
Fat: 19.1 g
Saturated fat: 7 g
Carbohydrates: 63.5 g
Sugars: 37.6 g
Dietary fiber: 1.5 g
Protein: 3.4 g
Cholesterol: 7.8 mg
Sodium: 340.4 mg
Cranberry Apple Pecan Quinoa Salad
Category: salad
By jrsolger

A beautiful and light take on a fall salad. The tastes mix well together and it can be served hot or cold. I like to pair it with Dijon-crusted salmon!

Ingredients:
1 ½ cups chicken broth
1 cup quinoa, rinsed
3 tablespoons olive oil
1 ½ tablespoons Dijon mustard
1 teaspoon maple syrup, or more to taste
¼ teaspoon ground cinnamon
salt and ground black pepper to taste
1 large crisp apple, chopped into small pieces
1 cup pecan pieces
½ cup dried cranberries
½ cup grated Parmesan cheese  (Optional)

Directions:
Stir chicken broth and quinoa together in a saucepan; bring to a boil, reduce heat to low, place cover on the saucepan, and cook until the broth is absorbed, about 10 minutes. Remove saucepan from heat and fluff with a fork. Whisk olive oil, Dijon mustard, maple syrup, and cinnamon together in a bowl; season with salt and pepper. Drizzle sauce over the quinoa; stir. Add apple pieces, pecan pieces, cranberries, and Parmesan cheese; stir. Return cover to the saucepan and let the mixture steam until the sauce warms and the apples soften slightly, 5 to 10 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 372.4
Fat: 23.4 g
Saturated fat: 3.4 g
Carbohydrates: 35.7 g
Sugars: 11.6 g
Dietary fiber: 5.1 g
Protein: 8.3 g
Cholesterol: 5.9 mg
Sodium: 197.7 mg
JJ's Red Wine Spaghetti Sauce


Ingredients:
tomato paste, onion, garlic, olive oil, sugar, red wine, kosher salt, onion powder, garlic powder, ground pepper, bay leaves

Directions:
I prefer to simmer my sauce in a crock pot.
In the Crock pot add the spaghetti sauce cover and place on
low.
In a saute pan add olive oil and place on medium heat.(make sure oil is hot before adding anything. (Decrease or increase heat if nessesary] add onions let saute for 5 minutes. Turn heat down to low
Then add minced garlic Bay leaves, salt, pepper, sugar onion powder, garlic powder and italian seasoning,onions should become.
golden at about 10 to 15minutes. Add tomatoe paste to saute pan combine with the sauted onions.
. Paste should become dark in color about 10 minutes. Now add wine, blend into paste stir occasionally for 15 to 20 minutes.
Turn paste into sauce, stir occasionally with a wooden spoon for 5 to 6.
hours. But it's one of those things, that's better the next day:].
Dakos from the Island of Crete(Greece)


Ingredients:
tomatoes, feta cheese, extra virgin olive oil, fresh ground pepper, Greek oregano

Directions:
Place the bread slices under the broiler and broil a few minutes on each side to toast golden brown.
Grate the tomato with a vegetable grater (or the large grate on a multi-grater] into a strainer over a bowl so most of the liquid drains off.
Spread the grated tomato on the bread and top with cheese. Sprinkle with pepper and a good amount of oregano, and drizzle with olive oil.
Yield:  2-4 as a meze or appetizer.
Curried Chicken Breast


Ingredients:
butter, olive oil, curry powder, salt, ground cumin, cayenne, onion, garlic cloves, fresh ginger, boneless skinless chicken breasts, diced tomatoes with green chilies, fresh cilantro, small whole potatoes, fat free sour cream, raisins

Directions:
Measure spices into a small bowl.
Place garlic, ginger and onion in  another bowl.
Place skillet over medium heat, add oil and butter.  Wait for the butter to melt.
Add the spices; stir and cook for a minute or two until the spices become fragrant.
Add onion, ginger and garlic.  Cook, stirring frequently, until softened, about 5 minutes.
Cut the chicken in half crosswise, so you have 6 evenly sized pieces.
Add the chicken and cook 3 minutes, flipping the chicken occasionally.
Add potatoes, tomatoes with it's juice and cilantro.
Reduce heat if necessary and simmer 20 - 30 minutes until chicken is cooked through.
Remove from heat.  Stir sour cream into sauce.
Serve immediately with hot rice and garnished with raisins.
Quick-but-Yummy Oyster Stew
Category: soups-stews-and-chili
By Chris Braddy

A quick but yummy oyster stew! Serve with oyster or saltine crackers and hot sauce.

Ingredients:
2 (12 ounce) cans evaporated milk
4 cups water
1 cup butter
salt and ground black pepper to taste
2 (8 ounce) cans oysters, drained

Directions:
Stir the evaporated milk and water together in a large pot over medium-low heat; bring to a gentle boil. Stir butter into the liquid. Season with salt and black pepper. Cook, stirring occasionally, until the butter melts completely, 5 to 7 minutes. Stir the oysters into the liquid; continue cooking at a simmer until the edges of the oysters begin to curl, about 15 minutes.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 6 servings

Calories: 474.7
Fat: 41.1 g
Saturated fat: 25.1 g
Carbohydrates: 14.3 g
Sugars: 11.4 g
Protein: 13.3 g
Cholesterol: 155.3 mg
Sodium: 426.5 mg
Ambrosia Cheesecake


Ingredients:
sugar, butter, margarine, cream cheese, eggs, sugar, sweetened flaked coconut, vanilla extract, sweetened flaked coconut

Directions:
Stir together first 3 ingredients; press mixture into bottom of a 10-inch springform pan.
Bake at 350° for 8 minutes. Cool.
Beat cream cheese, eggs, and 1 cup sugar at medium speed with an electric mixer until fluffy. Stir in 14-ounce package coconut and vanilla. Pour into prepared crust.
Bake at 350° for 1 hour. Cool completely on a wire rack.
Cover and chill 8 hours. Release sides of springform pan, and place cheesecake on serving platter or cake stand. Spread Fresh Orange Curd evenly over top of cheesecake. Sprinkle 1 cup toasted coconut around outer edge of top, if desired. Arrange Decorated Pastry Strips on sides of cheesecake, if desired. Garnish top of cake, if desired.