xiaoxl/recipe_data huggingface dataset:
Spring Fling Cake


Ingredients:
eggs, vanilla, mandarin oranges, Cool Whip, crushed pineapple, vanilla instant pudding mix

Directions:
CAKE:
In a large bowl combine: cake mix, eggs, oil, vanilla, whole can un-drained mandarin oranges.
Mix with electric hand mixer until smooth and mandarin oranges are in small pieces.
Pour mixture into a greased and flowered 8x12 cake pan.
Bake at 350°F for about 30 minute or until done.
For a glass cake pan bake at 330°F.
FROSTING:
In a small bowl drain crushed pineapple juice.
Add instant pudding powder to pineapple juice and mix with electric hand mixer until smooth and set aside.
In a separate large bowl combine whole tub Cool Whip and drained crushed pineapple and mix until well blended.
Combine juice/pudding mixture to Cool Whip/pineapple mixture and blend with electric hand mixer.
Frost your cake, chill and serve.
Bailey's Banana Colada


Ingredients:
irish cream, banana, rum, nutmeg, maraschino cherry, of fresh mint

Directions:
Half fill blender with ice. Combine ingredients & blend until ice is crushed & mixture is smooth.
Pour into tall glasses, garnish and enjoy!
Simple Summer Smoothie
Category: breakfast-and-brunch
By Toni

I just gathered together my favorite fruits and added what else was needed. If you like, use a multigrain bar (I use Entenmann's strawberry flavored), crumble it, and sprinkle some on top of each smoothie.

Ingredients:
1  banana
1 cup frozen strawberries
1 cup frozen blueberries
1 cup frozen cherries
4  ice cubes
½ cup orange juice
¾ cup vanilla yogurt
½ teaspoon honey  (Optional)

Directions:
Place the banana, strawberries, blueberries, cherries, and ice cubes into a blender. Pour in the orange juice, vanilla yogurt, and honey. Puree until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 cups

Calories: 139
Fat: 1.2 g
Saturated fat: 0.5 g
Carbohydrates: 31.1 g
Sugars: 22.6 g
Dietary fiber: 3.7 g
Protein: 3.6 g
Cholesterol: 2.3 mg
Sodium: 33.5 mg
Best Thai Peanut Sauce


Ingredients:
peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, crushed red pepper flakes, ginger, garlic, cilantro, brown sugar

Directions:
Mix everything except the cilantro in a small saucepan over low heat.
Use more lime juice if too thick.
Garnish heavily with cilantro in just before serving.  Feel free to mix it in well.
Naughtiest, Most Delicious Spinach-Artichoke Dip


Ingredients:
frozen spinach, artichoke hearts, alfredo sauce, mozzarella cheese, parmesan cheese, cream cheese, bottled garlic, tortilla chips

Directions:
Preheat oven to 350., Mix all ingredients in a baking dish., Bake, covered, for 30 minutes., Enjoy all of the compliments from your guests!
Bergy Dim Sum #2, Pork & Prawn Wraps


Ingredients:
ground pork, shrimp, cabbage, egg, cornstarch, shallots, soy sauce, wonton wrappers

Directions:
Oil for deep frying (if you choose to do this].
In a bowl combine all the ingredients (except wonton wraps], Mix well.
Place a teaspoon of this mixture in the centre of each wrap.
Bring the sides of the wrap up toward the centre, pleating edges together around the filling.
You may now freeze them (separately on a cookie sheet and then bag them] or you may proceed to cook them. When you wish to serve them place frozen wraps in a 375f for about 15-20 min or until cooked completely and golden brown.
There are two ways to do this: (a] Heat oven to 400F degrees, Place parcels on a lightly greased cookie sheet and bake for about 10-15 minutes turning once, or until golden and the filling is fully cooked (This is how I always do them], or (b] Deep Fry the filled wraps. However if you choose to deep fry this must be done BEFORE you freeze them. when ready to serve put them frozen in a 375f oven for about 15 min or until heated through.
Drain well on paper towel.
Serve with either a sweet chili sauce or a sweet and sour sauce as a dip.
Chicken Pasta Dinner


Ingredients:
spiral shaped pasta, fresh green beans, boneless skinless chicken breast, olive oil, garlic clove, reduced-sodium chicken broth, fat-free evaporated milk, fresh basil, dried basil, salt, pepper, cornstarch, parmesan cheese

Directions:
Cook pasta according to package directions, adding green beans during the last 2 minutes (I steamed them cause I didn't want them crispy].  Meanwhile, in a large nonstick skillet, saute chicken in 2 tsp oil until no longer pink.  Remove and keep warm.  In the same pan, saute red peppers and garlic in remaining oil for 1 minute.
Stir in the chicken broth, 1/2 cup milk, basil, salt and pepper.  Bring to a boil.  Reduce heat; simmer, uncovered, for 3 minutes or until slightly thickened.  Remove from the heat; cool slightly.  Transfer to a blender; cover and process until smooth.  Return to the pan.
Add chicken to the pepper mixture.  Combine cornstarch and remaining milk until smooth; gradually stir into the chicken mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain pasta mixture; toss with the sauce.  Srinkle each serving with 1 tbs cheese.
Light and Easy Garlic Potatoes Kafka


Ingredients:
tiny new potatoes, garlic cloves, olive oil, kosher salt, fresh ground black pepper

Directions:
Place potatoes in a 1 1/2 quart casserole.
Add remaining ingredients and stir to coat.
Cover with either tightly fitting lid or plastic wrap.  (Note:  I prefer using the plastic wrap, fitted tightly. Do NOT pierce plastic wrap to vent -- the wrap will end up doming during heating, this is a good thing.].
Cook at 100% for approximately 8 minutes, 1000 watt oven, or until potatoes are tender.  (Microwave cooking is terribly easy, once you get the feel for how cooking times play out in your own oven.].
If using plastic wrap, prick to release steam.  (Please be careful, there is a lot of steam.  Don't get a steam burn!].
Voila! Yum!
Caramel Apple Crunch


Ingredients:
tart apples, milk, milk, all-purpose flour, quick-cooking oats, brown sugar, walnuts, salt, ground cinnamon, butter, vanilla ice cream

Directions:
Place the apples in a greased 13-in. x 9-in. x 2-in. baking dish.
In a heavy saucepan or microwave, melt 25 caramels with 2 tablespoons milk, stirring often; drizzle over apples.
In a bowl, combine the flour, oats, brown sugar, walnuts, salt and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over apples.
Bake at 375°F for 45-50 minutes or until golden brown. Cool for 10 minutes.
Meanwhile, in a heavy saucepan or microwave, melt remaining caramels with remaining milk, stirring often until smooth. Drizzle over dessert and ice cream if desired.
Andre's Easy Fruit Dip
Category: appetizers-and-snacks
By lildrehawk

This dip is quick and easy and is a great accompaniment to any type of fruit tray from melon to strawberry to apples or grape.

Ingredients:
1 (12 ounce) package whipped cream cheese
1 (7 ounce) jar marshmallow creme
4 ounces sour cream
1 teaspoon vanilla extract

Directions:
Beat cream cheese, marshmallow creme, sour cream, and vanilla extract together in a bowl using an electric mixer. Refrigerate until chilled, at least 30 minutes.

Prep time: 10 mins
Total time: 40 mins
Yields: 12 servings

Calories: 153.9
Fat: 10 g
Saturated fat: 5.9 g
Carbohydrates: 14.7 g
Sugars: 9 g
Protein: 1.8 g
Cholesterol: 30.8 mg
Sodium: 138.1 mg
Raw Pad Thai
Category: world-cuisine
By Raw_Angel

This is an uncooked version of pad Thai.

Ingredients:
2  zucchini, ends trimmed
2  carrots
1 head red cabbage, thinly sliced
1  red bell pepper, thinly sliced
½ cup bean sprouts
¾ cup raw almond butter
2  oranges, juiced
2 tablespoons raw honey
1 tablespoon minced fresh ginger root
1 tablespoon Nama Shoyu (raw soy sauce)
1 tablespoon unpasteurized miso
1 clove garlic, minced
¼ teaspoon cayenne pepper

Directions:
Slice zucchini lengthwise with a vegetable peeler to create long thin 'noodles'. Place on individual plates. Slice carrots into long strips with vegetable peeler similar to the zucchini. Combine carrots, cabbage, red bell pepper, and bean sprouts in a large bowl. Whisk together almond butter, orange juice, honey, ginger, Nama Shoyu, miso, garlic, and cayenne pepper in a bowl. Pour half of sauce into cabbage mixture and toss to coat. Top zucchini 'noodles' with cabbage mixture. Pour remaining sauce over each portion.

Prep time: 30 mins
Total time: 30 mins
Yields: 4 servings

Calories: 452.4
Fat: 28.6 g
Saturated fat: 2.9 g
Carbohydrates: 45.8 g
Sugars: 22.6 g
Dietary fiber: 12.1 g
Protein: 13.7 g
Sodium: 478.3 mg
Raspberry Vinaigrette


Ingredients:
extra virgin olive oil, fresh raspberry, salt, thyme leaves, pepper, honey

Directions:
In a food processor add all of the ingredients except the olive oil.
Pulse on low until all the ingredients are combined, producing a nice fine liquid.
Add the olive oil in small increments, pulsing each time to combine.
Use a funnel to easily pour in a jar or bottle with lid.  Chill and serve cold over salad.
Cumin Scented Oven-Baked Ribs With Sweet and Tangy BBQ Sauce


Ingredients:
light brown sugar, paprika, kosher salt, chili powder, ground cumin, garlic powder, ground cinnamon, tomato puree, molasses, apple cider vinegar, Worcestershire sauce, garlic cloves

Directions:
For the ribs:
Preheat the oven to 275 degrees F.
Line a baking sheet with foil, enough to fold over the ribs, approximately twice the size of the baking sheet.
In a small mixing bowl, combine the sugar, paprika, salt, chile powder, cumin, garlic powder and cinnamon. Reserve 1 tablespoon of the rub and set aside.
Place the ribs on the prepared baking sheet. Generously sprinkle the ribs on both sides with the spice mixture. Really rub it in! Place the ribs meat-side down and fold the foil tightly around the ribs to make a sealed packet. Bake the ribs until they become pliable but not falling apart, 2 to 2 1/2 hours. You know the ribs are done when the meat pulls away from the bone. Once the ribs are tender, carefully pour off 1/2 cup of the accumulated juices into a bowl and reserve. Keep the ribs wrapped in the foil to keep warm.
For the sauce:
In a small saucepan, combine the tomato puree, molasses, vinegar, Worcestershire sauce, reserved rub and the garlic. Add 1/2 cup of the reserved cooking juices and bring the sauce to a boil. Reduce the heat and simmer until the sauce thickens and coats the back of a spoon, about 10 minutes.
Preheat a grill pan over high heat. Just before serving, slather the ribs with the tangy BBQ sauce and char them on the grill pan, basting them with the sauce and turning as they char up. (If you don't have a grill pan, you can slather them with sauce and stick them under the broiler to char.] Serve the ribs with extra BBQ sauce on the side.
Cook's Note:
Make extra of this rub and keep it in a tight fitting container.
Fearless Skillet Gravy


Ingredients:
unsalted butter, flour, milk

Directions:
Heat oil or butter on medium heat; slowly whisk in flour.
Continue to whisk, cooking for a few minutes until a soft paste has formed (called roux].
Turn heat down to medium-low; slowly whisk in milk.
Continue to whisk, smoothing out any lumps.
Turn up heat to medium and keep that whisk movin’ until gravy thickens!
For a thinner gravy, add more liquid.
Salt-and-pepper generously!
Dale & Shari's Chicken Cacciatore


Ingredients:
boneless skinless chicken breasts, mushrooms, water, instant chicken bouillon granules

Directions:
Place chicken in slow cooker. Pour on sauce, mushrooms and water. Spinkle with granuels and seasoning.
Cook on High for 3-4 hours or Low 6 - 8 hours.
Serve over Rice or pasta.
Not Like the Others Rainbow Seven Layered Jello Dessert


Ingredients:
Jello gelatin, boiling water, gelatin, cold water, milk, sugar, vanilla, sour cream

Directions:
Dissolve each package of Jell-O with 1 3/4 cups boiling water in an individual bowl and set aside.
Pour contents of 1 bowl into a 9-by-13-inch pan that has been greased with cooking spray. Chill until set, about a half hour.
Add gelatin to cold water. Set aside.
Combine milk and sugar in saucepan and bring to boil, then add softened gelatin to milk mixture.
Combine vanilla with sour cream in large bowl. Gradually pour milk mixture into sour cream, mixing thoroughly. Set aside.
Spread 1 1/2 cups sour cream mixture on top of firm Jell-O. Chill until set, about a half hour.
Pour another flavor of Jell-O on top and chill until set, then spread another 1 1/2 cups sour cream mixture on top. Chill until set.
Spread a third flavor of Jell-O on top, and chill until set. Spread remaining sour cream mixture on top, and chill until set.
Pour last flavor of Jell-O on top, and chill until set.
Savoury Parmesan Shortbread Snacks


Ingredients:
butter, granulated sugar, all-purpose flour

Directions:
Combine all ingredients in mixing bowl with wooden spoon then mix with hands to form a smooth dough. Shape into ¾” (2cm] balls. Place on ungreased baking sheet. Press down with a floured fork.
Bake at 375°F (190°C] for 12 to 18 minutes or until golden around edges. Cool completely.
More recipes are available online at flavour.ca.
Cheesy Sausage Lasagna Soup
Category: soups-stews-and-chili
By cookinme

This is a great hearty soup... Tastes just like lasagna in a bowl. Serve with warm crusty bread for a perfect winter meal.

Ingredients:
1 pound Italian turkey sausage, casings removed
2 cups chopped onions
2 cups sliced fresh mushrooms
4 cloves garlic, minced
4 cups chicken broth
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can Italian-seasoned diced tomatoes
1 cup uncooked mafalda pasta
2 cups chopped fresh spinach
1 cup shredded mozzarella cheese
¼ cup Parmesan cheese
4 teaspoons thinly sliced fresh basil

Directions:
Cook and stir sausage in a large pot until browned, about 5 minutes. Stir in onions, mushrooms, and garlic. Pour in chicken broth, tomato sauce, and diced tomatoes; bring soup to a boil. Stir pasta into the soup. Cook, stirring occasionally, until almost tender, about 10 minutes. Stir in spinach, mozzarella cheese, and Parmesan cheese. Remove from heat; stir in basil and let stand until pasta is tender, about 2 minutes more.

Prep time: 20 mins
Cook time: 20 mins
Total time: 42 mins
Yields: 6 servings

Calories: 280.8
Fat: 12.3 g
Saturated fat: 4.8 g
Carbohydrates: 19.8 g
Sugars: 9.4 g
Dietary fiber: 3.2 g
Protein: 24.6 g
Cholesterol: 75.4 mg
Sodium: 2113.4 mg
Ice Cream
Category: desserts
By davidcy1121

Got this recipe from my mother. It's always a hit. Add fruit of your choice just before it fully sets.

Ingredients:
4 cups half-and-half
4 cups milk
1 (14 ounce) can sweetened condensed milk
4  eggs
1 ¾ cups white sugar
1 teaspoon vanilla extract

Directions:
Beat half-an-half, milk, sweetened condensed milk, and eggs together in a bowl on low mixer speed; slowly add sugar while continuously beating, followed by vanilla extract. Pour milk mixture into ice cream maker's container and freeze according to manufacturer's directions.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 10 servings

Calories: 462.3
Fat: 18.2 g
Saturated fat: 10.9 g
Carbohydrates: 65.2 g
Sugars: 61.2 g
Protein: 11.4 g
Cholesterol: 122.4 mg
Sodium: 154.2 mg
Crisp Rosemary-Parmesan Garlic Bread


Ingredients:
butter, fresh rosemary, extra virgin olive oil, parmesan cheese, garlic cloves, baguette

Directions:
Blend butter and rosemary in processor.
Gradually add oil and process until incorporated.
Mix in Parmesan cheese.
(Can be made 1 day ahead. Cover and refrigerate; bring to room temperature before continuing.]
Mix in garlic.
Cut the baguette in half lengthwise, then crosswise (4 pieces total].
Score each piece diagonally 3/4-inch deep at 1 1/2-inch intervals.
Prepare barbecue (medium-high heat] or preheat oven to 400°F
Spread cheese mixture over cut sides of bread.
If grilling, wrap each piece of bread loosely in foil.
Grill in foil until bread is crusty and golden, about 8 minutes.
If baking, place bread cut side up on baking sheet.
Bake until bread is crisp and golden around edges, about 10 minutes.
Serve bread warm.
Potato & Smoked Fish Savouries


Ingredients:
butter, potato, egg, onion, bacon, parsley

Directions:
Butter the bread evenly and cut each slice into 4 squares.
Press these butter side down in muffin tins.
Combine remaining ingredients, seasoning to taste.
Place spoonfuls into the uncooked bread cases.
Bake in a Mod oven 350'F - 375'F (180'C approx] for 20-30mins or until the cases and the fillings are golden brown.
Serve hot.
NOTE:
These reheat well.  They also feeze well after cooking and cooling.
Strawberry Chantilly


Ingredients:
strawberry, low fat cottage cheese, buttermilk, fresh lemon juice, brown sugar, strawberry

Directions:
Clean, stem and slice strawberries into quarters.
Place in bowl and set aside.
In blender, combine cottage cheese, buttermilk and lemon juice, pureeing until smooth.
Add brown sugar to blender mixture and mix.
Place 1/4 C of strawberries into champagne or short parfait glass.
Top with 2 Tbsp cottage cheese mixture.
Top with a strawberry.
Chill for 1 hour.
Crock Pot Oatmeal (Splenda)


Ingredients:
water, Splenda sugar substitute, brown Sugar Twin, apple pie spice, sugar-free maple syrup, quick oats, cooking apple, raisins, walnuts

Directions:
Spray a slow cooker container with butter-flavored cooking spray., Pour evaporated milk and water into container., Stir in Splenda, Brown Sugar Twin, apple pie spice and maple syrup., Add oats, apples, raisins and walnuts., Mix well., Cover and cook on low for 8 hours., Stir before serving.
Crock Pot Chicken Stock for Pressure Canning


Ingredients:
celery ribs, carrots, onion, peppercorns, bay leaf, garlic clove, canning salt, saffron thread, water

Directions:
Put everything in your crockpot on low heat overnight or about 12 hours.  You can leave it longer if you want.
When you are ready to pressure can, strain everything through a seive.
Re-strain the stock through several layers of wet paper towels once or twice.  This will give you very clear stock and will help to de-fat it without refrigerating.
Use in your favorite recipe or:.
Pour into sterile jars, adjust caps and process in a pressure canner only at 10 - 11 pounds of pressure for 20 minutes for pints and 25 minutes for quarts.
Let jars cool on their own away from a draft.  Wash jars, label and enjoy!
Lisa's Slow Cooker Spaghetti Sauce


Ingredients:
olive oil, onion, garlic cloves, lean ground beef, Worcestershire sauce, dried basil, fresh basil, dried oregano, tomato puree, sugar, red pepper flakes

Directions:
"Saute onion in olive oil, add garlic during last 3 minutes of cooking, then add onion and garlic to slow cooker.   Brown beef, drain fat, and add with remaining ingredients to slow cooker.   Cook on high for approx 4 hours in slow cooker or for 8 hours on medium.   Taste halfway through cooking and adjust spices as desired."
Simply Sausage Chowder #SP5


Ingredients:
heavy cream, milk, kielbasa, sausage, monterey jack pepper cheese

Directions:
Remove casing from sausage and brown in skillet.
In separate pan, add Simply Potatoes Parmesan Peppercorn Mashed Potatoes, heavy cream and milk.  Heat on medium heat, stirring frequently until well blended.  Slowly add pepper jack cheese cubes and stir until melted.  Add browned sausage and stir.  Cook 10 minutes over low/medium heat, stirring frequently.  (For thinner chowder, add an additional 1/2 cup milk].
Bourbon-BBQ Glazed Baby Back Ribs
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

Slow-cooked ribs, roasted to perfection, finished on the grill with a bourbon-BBQ sauce from Dan Seidman of The Chef Dan.

Ingredients:
1 rack baby back pork ribs, outer membrane removed
4 ounces apple juice
Reynolds Wrap® Aluminum Foil
2 tablespoons brown sugar
1 tablespoon sea salt
1 tablespoon freshly cracked black pepper
¼ tablespoon garlic powder
¼ tablespoon onion powder
¼ tablespoon ground coriander
¼ tablespoon dry mustard
⅛ tablespoon cayenne pepper
½ cup ketchup
¼ cup bourbon whiskey
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
½ tablespoon Dijon mustard
1 ½ tablespoons brown sugar
1 tablespoon molasses
1 clove garlic, finely minced
½ tablespoon soy sauce
1 teaspoon onion powder
1 teaspoon freshly cracked black pepper
1 pinch sea salt

Directions:
Combine all the ingredients for the dry rub in a small bowl and mix together well. Tear a large enough piece of Reynolds Wrap® Aluminum Foil to place rack of ribs on it and be able to fully cover, meat side up. Evenly coat both sides of the ribs with the dry rub, pressing it in with your hands. Fold up the sides of the foil to create a rim, and pour the apple juice in around the ribs.  Fold the foil over the ribs and crimp it to create a tight seal. Tear off one more piece of large foil and wrap the whole thing again to ensure a tight seal. Place the wrapped ribs in the fridge to marinate for 2 hours. Preheat oven to 225 degrees F and cook ribs for about 4 hours. You should be able to easily pierce them with a fork, but they shouldn't be falling off the bone. Combine all the BBQ sauce ingredients in a medium saucepan and bring to a boil over medium heat. Reduce to a simmer and allow the sauce to thicken and reduce by about a third, stirring occasionally. Preheat grill to high heat. Cover the grill rack with Reynolds Wrap® Aluminum Foil. Place the cooked ribs meat side up on the grill and brush the top with a layer of sauce. Close grill until the sauce is mostly dried, about 5 minutes. Brush another layer of sauce on top and close grill for an additional 5 minutes. Remove ribs from grill and lightly brush with one more layer of sauce. Cut the ribs into individual pieces and serve with extra sauce.

Prep time: 15 mins
Cook time: 4 hrs 10 mins
Total time: 4 hrs 25 mins
Yields: 4 servings

Calories: 436.9
Fat: 22.5 g
Saturated fat: 8.2 g
Carbohydrates: 30.9 g
Sugars: 25.2 g
Dietary fiber: 1.1 g
Protein: 19.4 g
Cholesterol: 87.6 mg
Sodium: 2018.9 mg
Kittencal's Creamy Cucumber Salad


Ingredients:
English cucumber, kosher salt, white vinegar, Hellmann's mayonnaise, sour cream, sugar, fresh dill, fresh ground black pepper, red onion

Directions:
Place the cucumber slices into a glass bowl, sprinkle with vinegar and kosher salt; toss using hands.
Allow to sit for about 45 minutes.
Pour out any liquid from the bowl and drain in a colander; allow to sit for another 30 minutes to allow any excess drainage.
In a bowl mix together the mayonnaise with sour cream, sugar, fresh dill and black pepper.
Place the cucumbers in a bowl; pour the dressing over and toss to coat.
Mix in red onion slices (if using].
Cover and refrigerate until serving.