xiaoxl/recipe_data huggingface dataset:
Filling's in the Middle Yellow Cake


Ingredients:
instant vanilla pudding, eggs, sour cream, pecans, chocolate chips, miniature marshmallow

Directions:
In a large mixing bowl, combine first 5 ingredients and beat on low for 2 minutes until combined.
Pour half the batter into a greased and floured 10" tube pan.
Combine pecans and chocolate chips and sprinkle half over batter, then top with marshmallows.
Pour remaining batter over, then sprinkle with rest of pecan mixture.
Bake at 350°F for 55 to 60 minutes or until a toothpick inserted in center comes out clean.
Cool for 10 minutes and then remove from pan.
When cool, sprinkle with powdered sugar.
Thai Beef
Category: world-cuisine
By BadLittleChef

A delicious marinade for flank steak blending the flavors of crushed coriander seed, lime juice, and soy sauce. This marinade can be used well with other meats as well. Serve over rice or shredded Chinese cabbage and red pepper slices.

Ingredients:
2 tablespoons coriander seeds, coarsely cracked
½ cup firmly packed dark brown sugar
¼ cup soy sauce
1 tablespoon lime juice
2 cloves garlic, minced
1 pinch ground ginger
1 ½ pounds flank steak

Directions:
Place flank steak in the freezer for 20 minutes. Whisk coriander, brown sugar, soy sauce, lime juice, garlic, and ground ginger together in a bowl until marinade is well combined. Remove steak from freezer and slice thinly across the grain. Place steak in a large bowl, pour marinade over steak, and toss to coat. Cover bowl and marinate at room temperature for 1 hour. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line bottom of a broiler pan with foil. Lay steak slices in a single layer on the rack of the prepared broiler pan. Cook in the preheated broiler, brushing occasionally with marinade, until steak reaches desired doneness, 1 to 2 minutes for medium rare.

Prep time: 15 mins
Cook time: 5 mins
Total time: 1 hr 40 mins
Yields: 6 servings

Calories: 182.9
Fat: 4.9 g
Saturated fat: 1.9 g
Carbohydrates: 20.4 g
Sugars: 18 g
Dietary fiber: 0.8 g
Protein: 14.6 g
Cholesterol: 25.2 mg
Sodium: 633.5 mg
El Nino Margarita


Ingredients:
Cointreau liqueur, cherries

Directions:
Rim a LARGE Margarita glass with coarse salt and Fill with ice., Flash blend all ingredients except for orange slice and cherry., Pour into Ice Margarita glass and garnish with the orange and cherry., WOW!
Sausage Balls I
Category: appetizers-and-snacks
By Tom

Sage-seasoned sausage balls get dressed up with a nice tangy sauce. Reheat before serving.

Ingredients:
1 pound fresh, ground pork sausage
1  egg, beaten
⅓ cup cracker meal
½ teaspoon dried sage
½ cup ketchup
1 tablespoon white vinegar
1 ½ teaspoons brown sugar
1 tablespoon soy sauce

Directions:
In a medium-sized mixing bowl, combine sausage, egg, crushed crackers and sage. Separate the mixture into two balls. Heat a skillet to a high heat and brown the sausage balls. Drain on paper towels. Transfer the balls to a container with a lid. Combine ketchup, vinegar, brown sugar and soy sauce in a small pot. Stir while heating the sauce. Let the sauce come to a boil, then reduce the heat to simmer. Let the sauce simmer for 20 minutes before pouring the sauce over the balls. Allow to cool, then cover the balls and sauce, and refrigerate overnight. Reheat before serving.

Prep time: 8 hrs 45 mins
Total time: 8 hrs 45 mins
Yields: 24 servings

Calories: 94.3
Fat: 7.9 g
Saturated fat: 2.8 g
Carbohydrates: 3.1 g
Sugars: 1.5 g
Dietary fiber: 0.1 g
Protein: 2.8 g
Cholesterol: 20.6 mg
Sodium: 222.9 mg
Chicken Curry


Ingredients:
chicken broth, boneless skinless chicken breasts, garam masala, turmeric, garlic powder, curry powder, crushed red pepper flakes, minced garlic clove, yellow onion, green pepper

Directions:
In large skillet, heat oil over medium-high heat.
brown all spices, onion and green pepper in oil.
add chicken to spice/oil mixture.
lightly brown chicken.
add chicken broth
cover pan for approximately 20 minutes (or until broth is absorbed].
serve warm with flour tortillas or rice.
Cantaloupe Peach Jam


Ingredients:
cantaloupe, sugar, lemon juice, fresh lemon rind

Directions:
Add the cantaloupe and peaches to a large pot.
Cook over medium heat, stir constantly, for 15 minutes.
Add in sugar and lemon juice, stir to combine.
Bring to a boil, stirring constantly.
Lower the heat and simmer 30 to 45 minutes, or until thickened.
Add in the lemon rind and cook for 3 more minutes, stirring constantly.
Take pot from oven burner; skim off foam.
Pour hot mixture into hot, sterilzed jars, fill to about 1/4-inch from top.
Remove air bubbles and wipe jar rims.
Cover immediately with jar lids and screw on bands.
Process in boiling water bath for 5 minutes.
Sausage Jambalaya


Ingredients:
sausages, onion, garlic cloves, brown rice, spring onions, chopped tomatoes, paprika

Directions:
Finely dice the onion and garlic and add to a large saucepan, cook on a low heat to soften.
add the smoked paprika and cook for a further 2 min.
Pour the rice into the pan and stir into the onions until well combined then add the chicken stock and tomatoes. Leave to simmer for about 20mins.
In a separate sauce pan add sausages to a medium heat and cook until skin is browned.
add the rest of the vegetables and continue to cook for a further 10 mins.
once the rice is cooked and all the liquid has been absorbed, add to the vegetables and combine.
season with salt and pepper to taste.
Brazo Gitano de Guayaba (Jelly Roll with Guava)
Category: world-cuisine
By Milly Suazo-Martinez

Recipe I've had for over 25 years. In Puerto Rico, the brazo gitano made by Franco in Mayaguez is a favorite. This homemade version may not be an exact duplicate but it is just as good or better, in my opinion. Mix and match the fillings to your taste. Cream cheese along with the fruit of your choice is a favorite of many.

Ingredients:
3 large eggs
1 cup white sugar
¼ cup water
1 teaspoon freshly grated lime zest
1 teaspoon vanilla extract
1 cup sifted self-rising flour
¼ cup powdered sugar, or as needed
1 cup guava paste, softened

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 15x10x1-inch jelly roll pan. Break eggs into a small mixing bowl; beat with an electric mixer until thick and lemon-colored. Beat in sugar gradually. Add water, lime zest, and vanilla extract and blend well. Beat in flour gradually until smooth. Pour into the prepared pan. Bake in the preheated oven until golden brown, about 12 minutes. Remove from the oven and loosen the edges with a sharp knife. Turn out immediately onto a tea towel sprinkled with powdered sugar. Cut guava paste into chunks and place in a microwave-safe bowl. Microwave in 20-second intervals, stirring in between, until spreadable. Be careful, it will get hot because of the high sugar content. Trim any stiff edges off of the cake and spread guava over. Roll up carefully in jelly roll fashion from the narrow end, using the towel to ease the cake over. Let cool in the towel on a wire rack for about 30 minutes. Remove the towel carefully and sprinkle additional powdered sugar over the top if desired. Slice to serve.

Prep time: 20 mins
Cook time: 15 mins
Total time: 1 hr 5 mins
Yields: 1 jelly roll

Calories: 233.3
Fat: 1.6 g
Saturated fat: 0.5 g
Carbohydrates: 52.4 g
Sugars: 23.3 g
Dietary fiber: 0.7 g
Protein: 3.2 g
Cholesterol: 55.8 mg
Sodium: 180.5 mg
Spicy Honey Chicken


Ingredients:
ground cumin, sage, ground ginger, ground pepper, salt, chicken breast, lemon juice, honey, low sodium soy sauce

Directions:
In a small bowl, combine cumin, sage, ginger, pepper and salt.  Rub mixture over rinsed and dried chicken.  Cut into 1/2" strips.
Heat a large skiller over medium high heat.  Add oil to skillet.  Cook chicken 3-5 minutes, until nearly cooked through.
Meanwhile, in a small bowl, whisk together lemon juice, honey and soy sauce.  Stir into chicken, increase heat to high and cook for 1-2 minutes or until chicken is cooked through.
Sausage and Zucchini Soup
Category: soups-stews-and-chili
By Christina Egan

Easy and yummy. Serve with cornbread for a nice warm meal on a cold evening.

Ingredients:
1 (16 ounce) package bulk pork sausage
2 cups chopped celery
1 cup chopped onion
3  zucchinis, thinly sliced
3 (14.5 ounce) cans diced tomatoes
1 (15 ounce) can chicken broth
2 teaspoons Italian seasoning
1 teaspoon garlic salt
1 cup shredded Cheddar cheese  (Optional)

Directions:
Heat a large pot over medium-high heat. Cook and stir sausage, celery, and onion in the hot skillet until sausage is completely browned, 5 to 7 minutes; drain and discard grease. Stir zucchini, diced tomatoes, chicken broth, Italian seasoning, and garlic salt into the sausage mixture. Place pot over low heat and cook mixture at a simmer until the zucchini is tender, about 25 minutes. Top individual servings with Cheddar cheese.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 344.1
Fat: 22.9 g
Saturated fat: 9.7 g
Carbohydrates: 13.9 g
Sugars: 8.3 g
Dietary fiber: 3.6 g
Protein: 18.3 g
Cholesterol: 64.8 mg
Sodium: 1791.2 mg
Creamy Millet Cereal


Ingredients:
brown sugar, milk, milk, maple syrup, heavy cream, white sugar

Directions:
Lightly toast millet over medium heat until it smells nutty (about 2 minutes].
Add milk and water, bring to a boil, reduce heat to low, cover and simmer for around 25 minutes, until most or all liquid is absorbed.
Meanwhile place cream and white sugar into a small bowl and whisk until frothy or you can put in a jar and shake.
Add brown sugar and maple syrup when the cereal is cooked to your desired consistency and stir to combine, transfer to a bowl.
Pour frothy cream over the top and enjoy!
Tips:  I also like to add a little butter, nutmeg, and cinnamon or you can use white sugar, skip the maple and add fresh berries (or any fresh fruit], strawberries and cream millet sounds just as yummy :D.
Orange, Spinach & Farro Salad


Ingredients:
shallot, navel orange, spinach, olive oil, apple cider vinegar

Directions:
Heat a large pot of salted water on high to boiling. Once boiling, add the farro and cook 16 to 18 minutes, or until tender. Turn off the heat. Thoroughly drain the cooked farro and return to the pot.
While the farro cooks, use a peeler to remove the rind of the orange, avoiding the white pith. Mince the rind to get 2 teaspoons of zest (or use a zester]. Cut off and discard the remaining peel and pith. Dice the orange, removing any seeds.
In a medium non-stick pan, heat 1 tablespoon of olive oil on medium-high heat until hot. Add the shallot; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened. Add the vinegar and 2 tablespoons of water; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid is slightly reduced in volume. Transfer the shallot and liquid to the pot of cooked farro.
Add the orange, orange zest and spinach to the pot of cooked farro and pickled shallot. Drizzle with olive oil and stir to thoroughly combine; season with salt and pepper to taste. Serve warm.
Sweet Potato Casserole


Ingredients:
sweet potatoes, sugar, butter, eggs, coconut, vanilla, milk, self rising flour, brown sugar, butter, pecans

Directions:
mash cooked sweet potatoes.
mix well first 5 ingredients and pour into a casserole dish.
for the topping, mix the last 4 ingredients and crumble over the top of potato mixture.
bake at 350 degrees until lightly browned.
Best Ever BBQ Ribs


Ingredients:
mustard powder, onion powder, garlic powder, ground allspice, chili powder, cayenne powder, kosher salt, fresh ground black pepper, hickory flavored barbecue sauce, light brown sugar, garlic cloves, liquid smoke flavoring, apple cider vinegar

Directions:
Heat oven to 325°F.
Wash ribs and pat dry with paper towels. Set on rimmed baking sheet or in a large roasted pan. Place mustard, onion powder, garlic powder, allspice powder, chili powder, cayenne, Lowry's seasoned salt, salt and pepper in a gallon-sized re-closable plastic bag, or a pizza spice shaker container, and shake vigorously to mix well. Pour half seasoned rub mixture onto one side of the ribs and massage into flesh. Turn ribs over and pour the remaining rub mixture onto other side of ribs and massage into flesh. Cover ribs fully with a large sheet of heavy duty tin foil, rolling edges of foil under and into baking sheet to make an air proof seal.  I leave them in the frige overnight to merinate well.  I don't know if this is what makes them so tender, but they are! Place in oven and cook for 3 hours.
Remove from oven, carefully unseal foil - keep your hands and face a way from the hot steam. Heat grill to high. Place barbecue sauces, brown sugar, garlic, liquid smoke and cider vinegar into a medium-sized sauce pan, stir to combine. Using a large pastry brush, baste generously with sauce. Place sauce over medium-high heat, bring to a boil, then lower heat to medium and cook for 5 minutes. Remove from heat and set aside. Place ribs on grill and cook, about 4-6 minutes a side, 8-12 minutes total.
Remove to a cutting board, cut into 2-3 rib portions, place on serving platter and serve with remaining barbecue sauce on the side.
Yummy Iced Tea


Ingredients:
tap water, tap water, sugar, baking soda, tea bags

Directions:
Place your Baking Soda in the bottom of a gallon pitcher.
Throw the Tea Bags in and run your Hot Hot Tap Water into the pitcher over the Tea Bags, till about half full. Swirl pitcher to make sure all the bags get soaked with water.
Let sit for about 10-20 minutes, letting it get as dark and strong as you like it. I like mine to be almost black; it lightens up a bit once you add the rest of the water.
Then remove your tea bags and stir in your sugar till dissolved.
Add remaining Cold Tap Water until pitcher is full, stir.
Refrigerate and Enjoy over ice or alone!
Homemade Croutons in the Air Fryer
Category: side-dish
By Soup Loving Nicole

Although store-bought croutons come in a resealable bag, they still get stale quick. Homemade are simple to make and taste much better. I started making them in the oven but if you turn your back for a minute they can go from soft to burnt. I needed a low-maintenance method so I came up with this air fryer recipe that works perfectly every single time.

Ingredients:
4 slices white bread, cubed
1 teaspoon parsley flakes
½ teaspoon garlic powder
½ teaspoon seasoned salt
3 tablespoons unsalted butter, melted

Directions:
Preheat the air fryer to 400 degrees F (200 degrees C). Place bread cubes in a large mixing bowl. Whisk parsley, garlic powder, and seasoned salt into the melted butter and pour over bread cubes. Toss bread cubes with a rubber spatula until evenly coated. Let sit for 2 minutes for butter to absorb. Place bread in the basket of the air fryer and cook for 4 minutes. Toss with a spatula and cook for 2 minutes more. Transfer croutons to a paper towel-lined plate until ready to use.

Prep time: 5 mins
Cook time: 6 mins
Total time: 13 mins
Yields: 6 servings

Calories: 96.6
Fat: 6.3 g
Saturated fat: 3.8 g
Carbohydrates: 8.7 g
Sugars: 0.8 g
Dietary fiber: 0.5 g
Protein: 1.4 g
Cholesterol: 15.3 mg
Sodium: 191.2 mg
Agatha's Oversized Cinnamon Rolls
Category: bread
By Deb C

"Me, I'm not so handy, but I do bake," said Agatha in a "Season For Miracles" and "I brought you some breakfast rolls just out of the oven."

Ingredients:
3 ¾ cups all-purpose flour, divided
½ cup white sugar
1 (.25 ounce) package active dry yeast
½ teaspoon kosher salt
1 cup milk
¼ cup unsalted butter, cut into chunks
1  egg, at room temperature
½ cup packed light brown sugar
1 ½ teaspoons ground cinnamon
¼ cup unsalted butter, softened
½ cup chopped walnuts
½ cup raisins
1 cup confectioners' sugar
4 teaspoons water, or more if needed

Directions:
Combine 1 cup flour, sugar, yeast, and salt in a mixing bowl. Heat milk and butter chunks in a saucepan over medium-low heat until butter has melted and mixture is 110 degrees F (43 degrees C), about 5 minutes. Pour warm milk mixture into the yeast mixture and beat for 2 minutes with an electric mixer. Add 1 cup flour and egg; beat for 2 minutes. Stir in 1 1/2 cups flour and knead until smooth. Knead for an additional 10 minutes, gradually adding in remaining 1/4 cup flour. Shape dough into a ball. Grease a bowl and place dough inside. Turn dough over so the greased side is facing up, cover, and let rise until doubled in size, about 1 hour. Punch down the dough and let rest for 15 minutes. Meanwhile, combine brown sugar and cinnamon in a small bowl. Grease a 9x13-inch baking pan. Roll dough on a lightly floured surface to an 8x24-inch rectangle and spread with softened butter. Sprinkle cinnamon-sugar mixture evenly over top and then sprinkle with walnuts and raisins. Roll dough into a 24-inch log, starting at the long edge closest to you. Slice log lengthwise down the middle, making two 24-inch long strips of dough. Place dough strips next to each other with cut sides facing up. Press together one set of ends and twist strips around each other tightly, keeping cut sides up. Pinch ends together to secure. Slice twisted log into 6 pieces and press ends together firmly. Place in the prepared baking pan and press down to ensure rolls are an even height. Cover and let rise until doubled in size, about 45 minutes. Preheat the oven to 400 degrees F (200 degrees C). Bake rolls in the preheated oven until top is golden brown, about 25 minutes. Remove from the oven and allow to cool slightly. Mix confectioners' sugar and water together to a drizzling consistency, and drizzle over warm rolls.

Prep time: 35 mins
Cook time: 30 mins
Total time: 3 hrs 5 mins
Yields: 6 large cinnamon rolls

Calories: 775.5
Fat: 23.7 g
Saturated fat: 12.3 g
Carbohydrates: 130.2 g
Sugars: 65.5 g
Dietary fiber: 3.8 g
Protein: 12.7 g
Cholesterol: 71.1 mg
Sodium: 196.2 mg
Baanana Chocolate Sandwich Bites


Ingredients:
bananas, powdered sugar

Directions:
Peel both the Bananas, then cut them in to small slices.
add the veggie oil to the frying pan.
cook the Bananas for about 5 minutes or so.keep turning them over to get both sides a lil brown.
remove both Bananas from frying pan and place in freezer for about 30 minutes.
spread the hersheys chocolate spread on one side of the banana, place the other side of banana onto the chocolate spread.
Then sprinkle some powdered sugar over the top and serve.
Thanksgiving Medley


Ingredients:
sweet potatoes, butter, brown sugar, fresh cranberries, golden raisin

Directions:
Preheat oven to 400º.
Peel and quarter sweet potatoes lengthwise.  Place in greased 12x9 glass dish.
Top with butter and brown sugar.  Bake at 400º for 30 minutes.
Add cranberries and raisins, reducing heat to 350º.  Continue baking for 1 hour or until potatoes are tender.
Top with coarsely chopped pecans if desired.
Easy Chili Cheeseburger Mac


Ingredients:
ground beef, onion, garlic, stewed tomatoes, milk, margarine, chili powder

Directions:
Boil macaroni., Brown ground beef, onion and garlic in pan., Drain water from macaroni and grease from ground beef., Add milk and margarine to macaroni and stir until margarine is melted., Mix cheese packet from box into macaroni., Combine beef mixture, chili powder and tomatoes with macaroni., Serve when heated through.
Spicy Vietnamese Chicken Sandwiches


Ingredients:
boneless skinless chicken breast, low sodium soy sauce, mayonnaise, shallots, carrots, baguette, sriracha sauce, kirby cucumber, fresh cilantro stem

Directions:
Toss the chicken with the soy sauce, 1 T. of the mayo and the sliced shallot. Cover and let marinate in the fridge for about 1 hour.
In another bowl, mix the sliced carrots with the pickled onions and their liquid and let stand at room temperature for about 1 hour.
Heat up a grill pan on high heat. Grill the chicken until charred and the chicken is cooked through - about 2 minutes per side. Put the shallots on after you flip the chicken. If you add the shallots right away, they will get too done.
Spread the mayo on the cut sides of the toasted baguette and then spread with Sriracha (to taste -- it's spicy]. * I actually like to make a mixture in a bowl of the mayo and Sriracha, then spread it onto the bread.  On th bottom half of the baguette, layer the carrots, pickled onions and sliced cucumber. Top with the grilled chicken and shallot slices. Lay the cilantro sprigs, if using, over the chicken and close the sandwich.
Cut the sandwich crosswise into 6 pieces and serve!
Strawberry Swirl Cheesecake


Ingredients:
graham cracker crumbs, butter, fat free cream cheese, sugar, flour, vanilla, light sour cream, eggs

Directions:
Preheat oven to 325°F
Mix gram cracker crumbs with butter and press in to a foil lined 13 by 9-inch baking pan.
Beat cream cheese,sugar,flour,and vanilla with electric mixer until blended.
Add sour cream mix well then add eggs one at a time,beat until blended.
Pour over crust.
Microwave jam on high for 30 seconds.
Gently drop spoonfuls of jam over batter and cut through batter several times with a knife to create marble effect.
Bake for 40 minutes.
Refrigerate for at least 4 hours.
Confetti Succotash


Ingredients:
bacon, shallot, lima beans, red bell pepper, corn kernel, garlic cloves, dry white wine, parmesan cheese

Directions:
Place the bacon in a cold skillet, and begin to cook over medium low heat to render the fat.
Once the bacon is cooked through, but not crispy, add the shallot, Lima beans, bell pepper, and corn.
Cook until the shallot begins to soften, about 5 minutes.
Add the garlic, and continue cooking for a few more minutes, making sure not to burn the garlic.
Add the wine, and cook until it is nearly evaporated.
Add the chicken stock, and cook until it's reduced by half.
Add the cream, and cook for a few more minutes, until it starts to thicken slightly.
Remove from the heat, add the cheese, and stir to combine.
Taste the sauce, and add salt and pepper to taste.
Serve immediately.
Sparkling Sorbet Floats Petite


Ingredients:
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Directions:
Place two melon-ball-sized scoops of fruit sorbet in the bottom of a cordial or shot glass.
Fill glass with chilled champagne or carbonated fruit juice.
Tangy Chicken Noodle Bake


Ingredients:
butter, flour, milk, water, chicken bouillon cubes, sour cream

Directions:
Combine cornflake crumbs and butter., Set aside for topping., Cook the noodles according to package directions., Drain and set aside., In a saucepan, combine the flour, milk, water, and bouillon cubes., Cook until thickened and bubbly., Remove from heat., Stir in the sour cream, chicken and mushrooms., Add the cooked noodles., Put in greased casserole dish., Sprinkle with buttered crumbs., Bake at 400 degrees for about 20 minutes or until it bubbles.
Tuna With Wasabi Lime Butter Sauce


Ingredients:
tuna steaks, black peppercorns, fresh dill, scallions, fresh coriander, fresh lime juice, soy sauce, wasabi paste, unsalted butter

Directions:
Arrange tuna steaks in one layer in a shallow dish and lightly brush both sides with oil.
Spread peppercorns and dill evenly on both sides of tuna and marinate 20 minutes.
Grill tuna on a oiled rack set about 5-6 inches over glowing coals. 3 minutes on each side for medium-rare fish. (Alternatively, grill tuna in a preheated oiled well-seasoned ridged grill pan].
Make sauce while tuna marinates:
In a heavy saucepan combine scallions, coriander, lime juice, soy sauce and wasabi paste and bring to a boil.
Reduce heat to low and whisk in butter, 1 piece at a time, lifting pan from heat occasionally to cool mixture and adding each new piece before previous one has melted completely. (Do not allow sauce to simmer. Sauce should not get hot enough to seperate].
This dish goes well served with garlic mashed potatoes and french green beans.