xiaoxl/recipe_data huggingface dataset:
Peppermint Tea Chocolate Cake
Category: desserts
By JenniferLL

Made with a cup of mint tea, this is a very moist cake. Since there's a hint of mint in the cake, I drizzle the top with a chocolate-mint glaze.

Ingredients:
1 cup water
6  peppermint tea bags
½ cup unsalted butter, softened
3 ounces unsweetened chocolate, broken into pieces
2 cups white sugar
2  eggs, separated
1 ¼ cups sour cream
1 ½ teaspoons baking soda
2 cups all-purpose flour
1 teaspoon baking powder
½ cup mini chocolate chips
1 tablespoon butter
2 tablespoons half-and-half, or more as needed
½ cup confectioners' sugar
¼ teaspoon peppermint extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®). Bring water to a boil in a saucepan. Steep tea bags in the water for 5 minutes. Squeeze tea bags over the saucepan and discard. Bring tea to a boil. Combine butter and chocolate in a large mixing bowl. Pour in the hot tea; whisk until melted. Beat in sugar and egg yolks using an electric mixer. Mix sour cream and baking soda together in a separate bowl. Add to the batter, mixing well. Mix in flour and baking powder. Beat egg whites in a glass or metal bowl until stiff peaks form. Fold into the batter. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan for 10 minutes, then invert onto a plate. Let cool completely, about 30 minutes. Make glaze while the cake is cooling. Melt chocolate chips and butter together in a small saucepan over low heat. Stir in half-and-half until blended. Remove from heat; stir in confectioners' sugar and peppermint extract. Drizzle over cooled cake.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 55 mins
Yields: 1 tube cake

Calories: 328.4
Fat: 15.6 g
Saturated fat: 9.5 g
Carbohydrates: 46.8 g
Sugars: 31.9 g
Dietary fiber: 1.6 g
Protein: 4 g
Cholesterol: 49 mg
Sodium: 176.1 mg
Chef Salad-To-Go


Ingredients:
romaine lettuce, cherry tomatoes

Directions:
Spoon dressing into bottom of resealable plastic container; top with remaining ingredients.  Seal Container.
Refrigerate until ready to use.
Shake container to evenly coat salad with dressing just before serving.
KITCHEN TIPS:
Serving Suggestion:
Pack 6 Triscuit Crackers in small plastic bag.  Enjoy with your salad.
Variation: Substitute Zesty Italian Dressing for the ranch dressing, Shredded Low-Moisture Part-Skim Mozzarella Cheese for the Cheddar and Deli Fresh Shaved Oven Roasted Turkey Breast for the ham.
Pre Made Breakfast Quiches (Veg or Meat) Wheat Free, Dairy Free


Ingredients:
potatoes, zucchini, red bell pepper, onion

Directions:
1. chop or shred potatoes. I cook them until they are almost  in the vegetable oil, but you can use frozen hash browns (the shredded ones] too and save some time.
2. cook the turkey bacon (sausage or real bacon will be fine too], cool, then chop.
3. Chop your veggies (whatever your favorites would be] and sautee lightly.
4. assemble the mini quiches- spray your muffin tin well. I try to mash the potatoes in the bottom of the muffin tin so the eggs cannot leak through. then put a spoonful of bacon and veggies in each one and fill up with egg liquid.
5. Bake at 375 for 15-20m until tops of quiches are no longer liquid.
6. If you like your potatoes crispier, you can bake the potatoes alone for a few minutes before you add everything else.
7. I bake them in large batches, freeze them, and then re-heat for a breakfast on the go.
8. if you can handle wheat, then you can also use pre-made pie crust to line the bottom of the muffin tins and then fill with eggs, veggies, and meat.
Piggy Miggy's in a Blanket


Ingredients:
cabbage, ground beef, ground chicken, onion, garlic, oatmeal, egg, salt, ground pepper, water, tomato sauce, milk, carrots

Directions:
Preheat oven to 350°F.
Coat 9x13 pan and fill large cooking pan with water.
Add a dash of salt.
Bring to a boil.
Remove core from cabbage. Put the cabbage in the boiling water w/ core removed side down.
Cover and cook for ten minutes.
Remove the cabbage head and drain in the sink. Remove the loose cabbage leaves. When you get to leaves that won't easily come loose, return to  hot water and let it sit for about ten minutes. Continue this until all the leaves fully cooked. Do not discard the water.
In a medium mixing bowl, add ground meat, soup mix, onion, garlic, oatmeal, egg and 1 teaspoon of the dry beef bullion and 1/4 cup of the water. Mix very well with your hands ensuring that all the ingredients blend together.
Take a cabbage leaf and fill the center with the meat mixture. When the leaf is filled with the ground meat, fold over the top and sides and roll up. Place the cabbage roll in the roasting pan with the end of the leaf face down.
Continue this until all the filling is used up.
Cover the cabbage rolls with remaining cabbage leaves. Surround the cabbage with sliced carrots.
Mix tomato soup and sauce together with 1 tablespoon beef bullion. Add 1 3/4 cups of water from the cabbage pot and 1 cup of milk. Mix until it is well blended.
Pour the sauce over the carrots and cabbage rolls to about 1/2 inch from the top of the pan. If you have sauce left, save it to serve with the meal.
Cover with aluminum foil. Place in center of oven and cook for 1 1/2 hours. It is done when you can insert a fork into the cabbage and it comes out easily.
Sugar Snap Peas with Mint
Category: side-dish
By ORNERY

Simple and quick to prepare. Sugar snap peas are quickly fried with green onion and garlic, and tossed with fresh mint leaves. Wonderful use for spring garden vegetables. Serve hot or at room temperature.

Ingredients:
2 teaspoons olive oil
¾ pound sugar snap peas, trimmed
3  green onions, chopped
1 clove garlic, chopped
⅛ teaspoon salt
⅛ teaspoon pepper
1 tablespoon chopped fresh mint

Directions:
Heat oil in a large skillet over medium heat. Add the sugar snap peas, green onion, and garlic. Season with salt and pepper. Stir-fry for 4 minutes, then remove from heat and stir in the mint leaves.

Prep time: 6 mins
Cook time: 4 mins
Total time: 10 mins
Yields: 4 servings

Calories: 67.1
Fat: 2.4 g
Saturated fat: 0.3 g
Carbohydrates: 8.3 g
Sugars: 0.3 g
Dietary fiber: 2.4 g
Protein: 2.3 g
Sodium: 74.7 mg
Mini Quiches


Ingredients:
frozen puff pastry, eggs, Philadelphia Cream Cheese, ham, red onion

Directions:
Preheat oven to 200°C.
Press pastry into mini muffin tins.
Mix eggs,cream and cheese together until combined.
Add in ham and onion mix together.
Spoon mix into pastry then bake in oven for approx 20 mins or until browned and puffy.
Remove from tins asap or they will go soggy place on wire rack.
Chicken and Mushroom Stroganoff


Ingredients:
butter, onion, garlic cloves, salt, mushroom, chicken breasts, Worcestershire sauce, brandy, paprika, dried parsley, sour cream

Directions:
Sauté the chicken and onions in the butter over a medium heat until lightly coloured, add the mushrooms and after about 5 minutes add the garlic and salt.
Fry for another minute or 2 and add the soup, the Worcestershire sauce, brandy and parsley.
Cook for 3-5 minutes, check that the chicken is cooked through.  Add a little water if you think the mixture is too thick, heat through again then add the sour cream.
Heat through but do not boil, serve with white rice or buttered noodles.
Simple!
Brandied Champagne Cocktail


Ingredients:
sweet vermouth, cognac, creme de cassis

Directions:
"In a champagne glass, combine the vermouth, cognac and cassis. Top with champagne and garnish with cherries."
Tahinopita


Ingredients:
whole wheat pastry flour, unbleached white flour, baking soda, salt, cinnamon, tahini, sugar, raisins, walnuts, sugar, water

Directions:
Preheat the oven to 350°F Oil an 8-by-8 inch square pan or a 9-inch round pan and dust thoroughly with flour.
Sift together the flour, baking powder, salt, and cinnamon.
Pour the tahini into a large mixing bowl and slowly drizzle in the orange juice while beating with an electric beater. Add the sugar and beat well for several minutes, until this mixture is smooth and lighter in color.
Add the dry ingredients and continue mixing with the beaters. The dough will be thick like cookie dough, so you'll have to stop and clean the beaters out when they get bogged down! Be patient, it IS worth it. :-D When it's well mixed, knead in the raisins and walnuts, if using- they ARE tasty!
Press the dough into the prepared pan, using a spatula or slightly moistened fingers to press the dough into place and smooth out the top.
Bake for 35 to 38 minutes, until light golden brown on top- be sure it's baked through, but careful not to let it dry out. Let the cake rest in the pan for several minutes, then remove from the pan and cool on a wire rack.
You have three options: eat the cake just like this (YUMMM], dust it lightly with powdered sugar, or, as Jennifer says, you can "be really Greek about it" and make a sugar syrup: Boil the sugar and water together in a small saucepan for about 10 minutes to form a slightly thick syrup. Drizzle the syrup liberally over the top of the cake and brush on the sides.
Whichever way you decide, cut this edible Greek glory into squares or wedges and enjoy!
Sugar Cake (Trinidad)


Ingredients:
granulated sugar, water, unsweetened coconut, cream of tartar

Directions:
Boil sugar and water to from a light syrup.
When bubbles the size of small pearls appear, add grated coconut and cream of tartar.
When the coconut mixture leaves the side of the pan easily (No syrup must be running out], remove from the heat and beat with a spoon for 3-5 minutes.
Add the almond extract and food colouring of your choice, if desired.
Drop by spoon onto a greased tray for free form sugar cakes or put to cool in a Pyrex dish and cut into squares.
Halloween "spider" Dip


Ingredients:
salsa, green chilies, black olives, sour cream, black olives, raisins, rosemary

Directions:
In a medium bowl mix the refried beans and about 1/3 cup of the salsa together.
Pour into an 8 or 9" round glass baking dish and spread.
Spread green chilies if using.
Layer on sliced olives if using.
Cover with remaining salsa.
Cover with shredded cheese.
Bake in oven at 350 degrees for about 20 min or until heated through -- OR -- microwave on high with vented plastic wrap for about 5 minutes.
While the dip is cooking make the "spiders".
Using a toothpick poke 3 holes on opposite sides of each whole olive.  (Yes I know spiders have 8 legs, not 6, but I ran out of room].  Cut individual leaves off the rosemary and stick one into each hole.  Then slip a raisin most of the way into the olive leaving out a small "head".
Let the dip sit for a few minutes after removing from the oven/microwave.
Spoon the sour cream into a sandwich bag and clip off the corner of the bag (make it small].  Start by putting a dot of sour cream in the center of your dip, then make lines starting from the center to the edge.  Make 8 lines in total (like you would cut a pie].  Then, starting near the center, connect the lines creating the "web".  When complete scatter your "spiders" on the web.
Enjoy!
Quick & Easy Broiled Chicken


Ingredients:
boneless skinless chicken breasts, low-fat mayonnaise, Dijon mustard, garlic, parmesan cheese

Directions:
Prepare marinade in a large Ziplock bag or in a shallow glass dish.
combine mayo, mustard, garlic, salt& pepper.
place chicken in the marinade coating it well.
Refrigerate for 30 minutes.
Line a broiler pan with tin-foil, Spray with oil.
Remove chicken from the marinade, Discard marinade.
Broil 4" from heat turning once (approximately 16 minutes].
Sprinkle parmesan cheese on top, return to broiler until cheese is golden.
Serve.
Rice Pancakes


Ingredients:
cooked rice, yogurt, flour, salt, eggs, baking soda

Directions:
Use a fork to mash the rice a little or you can blend it a little with the milk but you want some graininess to give the pancakes their special texture.
After the rice has been mashed a little, then add the rest of the ingredients.
Use a whisk to stir everything up.
If you use yogurt the batter may be very thick, you can add a little water to the batter to thin it out for frying.
Fry in a hot skillet or griddle, turn them when they are brown on the bottom. Try to keep them small. They are so tender that frying big ones is a little tricky.
Serve with syrup and butter.
Zucchini Bars


Ingredients:
white sugar, vanilla, baking powder, brown sugar, eggs, flour, flaked coconut, zucchini, powdered sugar, vanilla, oleo, milk

Directions:
Cream oil until fluffy gradually adding sugars.
Add eggs one at a time until each is mixed in well.
Add vanilla.
Stir in flour and baking powder.
Add zucchini, coconut, and nuts.
Spread evenly on cookie sheet.
Bake at 350 for 40 minutes.
Frost while warm.  ( while making frosting add milk slowly and only enoug to make a glaze.  you may need more than the listed amount.].
Just a note:  I made these recently and my mom informed me that I forgot the cinnamon.  She puts cinnamon in with her glaze.  Taste fantastic.
Chicken Mole
Category: side-dish
By Jenny Wells

Chicken Mole

Ingredients:
1 tablespoon vegetable oil
1 (3 pound) chicken, cut into pieces
1  bay leaf
¼ teaspoon black pepper
⅛ teaspoon cayenne pepper
½ teaspoon paprika
½ teaspoon ground cloves
½ teaspoon ground cinnamon
1  onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
2 teaspoons brown sugar
1 cup chicken broth
¼ cup semisweet chocolate chips
¼ cup raisins
2 tablespoons sesame seeds

Directions:
Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Cook the chicken pieces in the hot oil until golden brown on all sides, about 10 minutes. Remove from the pan and set aside. Reduce heat to medium, and stir in the bay leaf, black pepper, cayenne pepper, paprika, cloves, and cinnamon until fragrant, about 30 seconds. Add the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes, brown sugar, and chicken broth, and bring to a simmer over medium-high heat. Once simmering, stir in the chocolate chips until melted, then return the chicken pieces to the pot. Reduce heat to medium-low, cover, and simmer until the chicken is tender and no longer pink at the bone, 15 to 20 minutes. Stir in the raisins, and cook 3 minutes longer. Sprinkle with sesame seeds to serve.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 4 servings

Calories: 609.5
Fat: 34.6 g
Saturated fat: 9.9 g
Carbohydrates: 25.2 g
Sugars: 17.8 g
Dietary fiber: 3.3 g
Protein: 48.7 g
Cholesterol: 145.4 mg
Sodium: 304.6 mg
Neapolitan Bombe


Ingredients:
chocolate ice cream, vanilla ice cream, crushed pineapple, raisins, rum

Directions:
Chill a tall 2-L bombe or fancy metal mold.
Allow the chocolate ice cream to soften slightly in the refrigerator.
Line the bottom and sides of the mold with ice cream, using the back of a spoon to pack is smoothly and evenly.
Freeze until firm.
Line the ice cream with a layer of slightly softened sherbet., again packing it firmly and leaving the center of the mold hollow.
Return to freezer until firm.
Meanwhile, soak pineapple fruit and raisins in rum at least ½ hour.
Soften vanilla ice cream slightly and quickly mix in the fruit. Pack into center of mold, cover with foil and return to freezer for 12 hours.
To un-mold, dip mold in warm water for a few seconds and invest on to chilled serving plate.
Place in freezer to firm again.
Creamy Macaroni and Cheese


Ingredients:
bacon, sweet onion, elbow macaroni, mozzarella cheese, blue cheese, half-and-half, pepper

Directions:
Preheat oven to 350 degrees F. In a large skillet cook bacon over medium heat until crisp, turning once. Drain bacon on paper towels; crumble. Reserve bacon drippings in skillet.
Cook onion in reserved bacon drippings for 5 to 8 minutes or until onion is tender and golden brown. Set aside.
Cook elbow macaroni according to package directions. Drain and place in a 1-1/2-quart casserole. Add the crumbled bacon, onions.
Combine in a saucepan 1-1/2 cups of the mozzarella cheese, the blue cheese, half-and half, 2 Tbsp butter,and pepper. Cook over low-med heat stirring constantly until it is smooth sauce-like texture. Pour over macaroni, onions and bacon.
Bake, uncovered, for 20 minutes. Stir gently. Top with the remaining mozzarella cheese. Bake for 10 minutes more or until top of casserole is brown and bubbly. Let stand 10 minutes.
Bagels


Ingredients:
all-purpose flour, active dry yeast, water, sugar, salt, sugar

Directions:
In a mixer bowl combine 1 1/2 cups of the flour and the yeast.
Combine warm water, the 3 Tbsp sugar and the salt. Pour over the flour mixture. Beat at low speed of electric mixer for about 30 seconds scraping the bowl as you mix. Beat 3 minutes at high speed.
Stir in as much remaining flour as you can mixing with a spoon.
Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (knead 6-8 minutes total]. Cover; let rest 10 minutes.
Cut into 12 portions; shape each into a smooth ball. Punch a hole in the center of each. Pull gently to make a 1 1/2-2-inch hole.
Place on a greased baking sheet. Cover, let rise 20 minutes.
Broil 5 inches from heat 3-4 minutes, turning once (tops should not brown].
Heat 1 gallon of water and 1 Tbsp of sugar to boiling; reduce heat. Cook 4 or 5 bagels at a time for 7 minutes, turning once; drain.
Place on a greased baking sheet. Bake at 375: in the oven for 25-30 minutes.
Light Rye Bagels Prepare bagels as above. except substitute 1 1/2 cups rye flour for the first 1 1/4 cups of the all-poupose flour.
Herb Bagels Prepare bagels as above, except add 2 tsp. dried marjoram, crushed or 1 tsp dried dill; or 1 tsp. dried tarragon, crushed; or 1/2 tsp. garlic powder to the flour-yeast mixture.
Onion Bagels Prepare as above except cook 1/2 cup finely chopped onion in 3 Tbsp butter till tender but not brown. Brush onion mixture over tops of bagels after first 15 minutes of baking.
Poppy or Sesame Seed Bagels Prepare bagels as above except before baking brush tops with beaten egg; sprinkle with the seed.
Crock Pot Chicken and Dumplings


Ingredients:
boneless skinless chicken thighs, small red potato, onion, chicken broth, Bisquick, water, parsley flakes

Directions:
1. Place chicken, potatoes, onion mushrooms, peas, and carrots in 6-quart slow cooker. Add broth.
2. Cover and cook on low heat setting 9 to 10 hours.  Salt and pepper as desired.
3. Increase heat setting to high. Stir together Bisquick mix, water and parsley in medium bowl. Drop dough by rounded tablespoonfuls onto hot chicken mixture. Cover and cook 45 to 50 minutes or until dumplings are dry in center.
Spanish Omelette


Ingredients:
eggs, potato, onion, chives, olive oil

Directions:
To soften the potatoes you have a few choices, microwave is the quickest (1-2 minutes], steam (4 minutes] or boil (6 -7 minutes] until just cooked through and drain well.
In a pan, add the oil on a low to medium heat and cook the onions until they soften (2 minutes].
Add the peppers and potatoes to the pan, season with salt and pepper and cook for another 5 minutes.
Add the egg mixture into a jug  and beat with a fork. Add the chives and season this with a generous amount of pepper and a pinch of salt.
Reduce the heat to low and pour the egg mixture in to the pan. Stir to even out the vegetables in the mixture.
Cook for 6-8 minutes with the lid on until almost set and golden brown underneath.
To finish put the frying pan under the grill leaving the handle outside the oven. After 1 or 2 minutes your dish is good to go.
The beauty about this dish is that it can be eaten cold or kept and re-heated at a later time, while still tasting just as great.
Adzuki Bean Fudge


Ingredients:
adzuki beans, peanut butter, maple syrup, vanilla extract

Directions:
In a medium sauce pan, add adzuki beans and cover with enough water to fully submerge by at least 1 inch. Soak 2 to 3 hours or overnight.
Drain and replace with water. Over high-heat, bring to a boil. Reduce to low and allow to simmer for 1.5 hours, or until beans are very soft. As the water boils down, you may need to add more to keep beans s Once cooked, drain and allow to cool slightly.
Line a 8x8-inch (20x20-cm] cake pan with parchment paper; set aside.
In a food processor fitted with a metal blade, add warm beans; blend until smooth and no clumps remain. Add peanut butter, maple syrup, vanilla extract and salt. Pulse until well combined.
In a large mixing bowl add bean mixture, cocoa powder and melted butter; mix until well combined.
Press into lined cake pan; refrigerate 1 hour before slicing into 2-inch squares.
Body for Life Strawberry Cheesecake


Ingredients:
low fat cottage cheese, vanilla extract, Splenda granular, fat free cream cheese, egg substitute, reduced fat graham cracker crust, nonfat sour cream, sugar substitute, fresh strawberries

Directions:
Preheat oven to 350°F.
Spoon cottage cheese into blender and blend until smooth, about 30 seconds. Add vanilla extract and Splenda; blend for about 15 more seconds.
Add the softened cream cheese and blend for about 30 seconds, scraping down sides as needed. While blending, gradually add the egg substitute and continue to blend until smooth, about 45 seconds.
Pour cheese filling into Ready Crust and bake until set, about 35 minutes.
Remove cheesecake from oven and cool for about 15 minutes. Then cover and refrigerate for at least 2 hours.
Prior to serving, in a small mixing bowl, combine sour cream and sugar substitute.
Slice cheesecake into 8 portions, top with sliced strawberries and sour cream. Serve and enjoy!
Almond Toffee in 17 Minutes


Ingredients:
butter, sugar, white chocolate bark

Directions:
Line a 13x9 pan with aluminum foil, leaving about 4 inches overhang over each end for a "handle.".
Toast the almonds in a skillet or the oven to a fragrant golden brown.
Combine the butter and sugar in a saucepan over high heat. Cook, stirring constantly with a wooden spoon (I used a whisk once and it worked fine]  until mixture darkens to a nutty golden.
(The process starts slowly, then happens very fast, so when it begins to darken, stir like mad and snatch it off the heat once it's darkened a couple of shades.]
Pour into foil-lined pan, spreading quickly. Let cool about 10 minutes. Top with chocolate or white chocolate. Let melt a few minutes, then spread evenly. Press toasted almonds into the chocolate. Let cool completely, then break into pieces. (Striking it with the tip of a table knife works well for breaking into useful size pieces.].
Apricot " Jam"


Ingredients:
water, fructose

Directions:
Chop the dried apricots into very small pieces.
Put the apricots, water and syrup/fructose into a small saucepan and bring to the boil.
Boil rapidly for a few minutes, but don't let it boil dry!
Take off the heat and allow to cool.
When the Chocolate Cookie Rolled With the Peanut Butter Cookie


Ingredients:
creamy peanut butter, granulated sugar, egg, butter, granulated sugar, brown sugar, eggs, vanilla, flour, cocoa powder, baking soda, salt, chocolate chips

Directions:
Mix all the peanut butter cookie ingredients together in a bowl until well combined. Set aside.
For the chocolate chip cookie, cream the butter and sugars. Slowly beat in eggs and vanilla, until well combined.
In a separate bowl, combine flour, cocoa powder, baking soda, and salt; mix with fork or sift.
Add the dry ingredients and the chocolate chips to the wet chocolate chip cookie ingredients until just combined.
Preheat oven to 350 degrees F.
Take a Tablespoon of peanut butter cookie dough and a Tablespoon of chocolate cookie dough and gently press together forming a “not-so-perfect” ball (don’t press and roll too much, just stick them together], and place onto a parchment-lined baking sheet.
Bake for 9-11 minutes, or until cookies are cooked through to your liking.
Let cool for 5 minutes before transferring to a cooling rack.
Enjoy!