xiaoxl/recipe_data huggingface dataset:
Gluten-Free Neapolitan Cookies


Ingredients:
butter, sugar, egg, vanilla, potato starch, buckwheat flour, gluten free baking powder, salt, sweetened flaked coconut

Directions:
Cream butter and sugar together; beat in egg and vanilla.
Stir flour, baking powder, and salt together and mix inches.
Divide dough into 3 equal parts, place each in a separate bowl.
For first layer, mix in red food colouring (enough to make it pink] into one portion of dough mix in and chopped cherries.
Pack into a 8*x4* parchment paper lined pan.
For second layer, mix melted chocolate chips into one portion of dough; pack evenly over first layer.
For third layer, mix coconut into final portion of dough; pack evenly over second layer.
Wrap and chill overnight.
Cut into slices 1/4" thick, then cut each slice into three pieces.
Arrange on a parchment paper lined cookie sheet and bake in a preheated 350* oven for about 10 to 12 minutes.
Enjoy!
5 Cup Salad
Category: salad
By sugarmama

My Gami always made this for Thanksgiving. It's a sweet fruit and coconut salad that's simple to make.

Ingredients:
1 cup mini marshmallows
1 cup shredded coconut
1 cup drained mandarin oranges
1 cup drained pineapple chunks
1 cup sour cream

Directions:
Mix marshmallows, coconut, oranges, pineapple, and sour cream together in a bowl. Cover and refrigerate until flavors blend, 5 to 6 hours.

Prep time: 10 mins
Cook time: 5 hrs
Total time: 5 hrs 10 mins
Yields: 8 servings

Calories: 157.1
Fat: 8.7 g
Saturated fat: 6.2 g
Carbohydrates: 19.2 g
Sugars: 14.5 g
Dietary fiber: 1.4 g
Protein: 1.5 g
Cholesterol: 12.6 mg
Sodium: 51.3 mg
Never Fail Applesauce Spice Cake
Category: desserts
By Glenda

You need just one bowl and one pan while preparing this quick and delicious spice cake with applesauce and pecans.

Ingredients:
2 ½ cups all-purpose flour
1 ¾ cups white sugar
1 ½ teaspoons baking soda
¼ teaspoon salt
½ teaspoon baking powder
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground allspice
½ cup butter
½ cup buttermilk
1 ½ cups applesauce
2  eggs
¾ cup chopped walnuts
¼ cup butter
1 cup chopped pecans
4 cups confectioners' sugar
1 (8 ounce) package cream cheese, softened
1 ½ teaspoons vanilla extract

Directions:
Sift flour, white sugar, soda, salt, baking powder, and spices into a large mixing bowl.  Mix in 1/2 cup butter or margarine, buttermilk, and applesauce.  Beat for 2 minutes with an electric mixer on medium speed.  Beat in eggs.  Fold in 3/4 cup chopped nuts.  Pour batter into a greased and floured 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for 50 minutes. Mix confectioners' sugar, cream cheese, and vanilla until smooth.  Melt 1/4 cup butter over medium heat, and add 1 cup chopped pecans.  Keep stirring until browned.  Stir cooled pecans into cream cheese mixture.  Frost the cooled cake.

Yields: 1 - 9 x 13 inch cake

Calories: 448.2
Fat: 20.4 g
Saturated fat: 8.5 g
Carbohydrates: 64 g
Sugars: 48.5 g
Dietary fiber: 1.7 g
Protein: 5.1 g
Cholesterol: 55 mg
Sodium: 258.3 mg
GA Peach Pound Cake
Category: desserts
By Dent norton

This Georgia peach pound cake can also be made with other fruits such as apple or cherry.

Ingredients:
1 cup butter or margarine, softened
2 cups white sugar
4  eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 cups fresh peaches, pitted and chopped

Directions:
Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch tube pan and coat with white sugar. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into the prepared pan. Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Yields: 1 - 10 inch tube pan

Calories: 306.6
Fat: 13 g
Saturated fat: 7.7 g
Carbohydrates: 44.1 g
Sugars: 26.1 g
Dietary fiber: 0.6 g
Protein: 4.1 g
Cholesterol: 77 mg
Sodium: 195.7 mg
Garden Patch Vegetable Casserole


Ingredients:
sour cream, milk, corn, cheddar cheese

Directions:
Microwave Directions.
Combien soup, sour cream and milk in a large mixing bowl.
Stir in vegetables, cheese and 2/3 cup French Fried Onions.
Spoon into microwavable 2 quart oblong baking dish with lid.
Cover and microwave on HIGH 10 minutes or until vegetables are tender; stir halfway through.
Uncover; and sprinkle remaining French Fried Onions on top and microwave for 1 additional minute.
Oven Directions.
Prepare casserole as mentioned above.
Bake, covered, in a 400 degree oven 45 minutes or until vegetables are tender.
After 45 minutes, stir and add remaining French Fried Onions on top. Cook for one additional minute.
Brazilian Fish Stew
Category: soups-stews-and-chili
By BellevueMama

This super easy but hearty dish is full of flavor and absolutely delicious! It's a simplified version of a common Brazilian dish that I remember from my childhood and it's become a favorite even among my kids and I, even though we don't like fish! This can be made easily on the stovetop or in the slow cooker for a no-fail convenience meal. Use salmon in place of tilapia for a stronger fish flavor. Serve with hot rice or warm tortillas.

Ingredients:
3 tablespoons lime juice
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 ½ pounds tilapia fillets, cut into chunks
2 tablespoons olive oil
2  onions, chopped
4 large bell peppers, sliced
1 (16 ounce) can diced tomatoes, drained
1 (16 ounce) can coconut milk
1 bunch fresh cilantro, chopped  (Optional)

Directions:
Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours. Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the bell peppers, tilapia, and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and continue cooking until the tilapia is completely cooked through, another 5 to 10 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 358.6
Fat: 21.8 g
Saturated fat: 14.5 g
Carbohydrates: 15.6 g
Sugars: 6.4 g
Dietary fiber: 4.8 g
Protein: 27.4 g
Cholesterol: 42 mg
Sodium: 600.1 mg
Pureed Beets With Yogurt & Za’atar


Ingredients:
beets, garlic cloves, crushed red pepper flakes, olive oil, za'atar spice mix, salt, green onions

Directions:
Pre-heat the oven to 400°F.
Wash the beets and place them on a pan that has been lined with aluminum foil. Roast them uncovered for about an hour (** or until you can easily slide a knife into them]. Take the beets out of the oven and let them cool until you can handle them. Peel the beets, cut them into quarters and allow to cool completely.
Put the beets, garlic, chili flakes and yogurt in a food processor and blend until into a smooth paste.
Transfer the beet mixture to a large bowl and mix in the maple syrup, olive oil, za’atar and 1 teaspoon salt.
Place the puree on a flat serving plate, using the back of a spoon to spread it evenly around the plate.
Sprinkle the green onions, almonds and the goat cheese on the puree and drizzle with olive oil.
Serve at room temperature.
Air Fryer Salmon Patties
Category: appetizers-and-snacks
By Bren

Fresh salmon patties are cooked golden in an air fryer and paired with a zesty aioli dipping sauce for an easy dinner.

Ingredients:
½ cup mayonnaise
1 teaspoon finely minced garlic
½ teaspoon fresh lemon juice
2 pinches Cajun seasoning
12 ounces salmon, minced
1 tablespoon snipped fresh chives
1 teaspoon dried parsley
1 teaspoon finely minced garlic
½ teaspoon salt
1 tablespoon all-purpose flour, or more as needed
1  lemon
cooking spray

Directions:
Mix mayonnaise, garlic, lemon juice, and Cajun seasoning together in a small bowl and refrigerate dipping sauce until needed. Place salmon, chives, parsley, garlic, and salt in a medium bowl and mix well. Add flour and mix well. Divide into 4 equal portions; mold into patties. Preheat air fryer to 350 degrees F (175 degrees C). Cut lemon into 4 slices. Place lemon slices into the bottom of the air fryer basket and place salmon patties on top. Lightly spray patties with cooking spray. Place the basket into the preheated fryer and drop the temperature to to 275 degrees F (135 degrees C). Cook in the air fryer until an instant-read thermometer inserted into the center of a patty reads 145 degrees F (63 degrees C), 10 to 15 minutes. Serve with sauce.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 patties

Calories: 350.9
Fat: 30.2 g
Saturated fat: 4.9 g
Carbohydrates: 6.1 g
Sugars: 0.4 g
Dietary fiber: 1.4 g
Protein: 15.6 g
Cholesterol: 52.2 mg
Sodium: 567.9 mg
Scrambled Eggs and Tomatoes
Category: breakfast-and-brunch
By SCGOATS

A fast meal of eggs scrambled with tomatoes, and then seasoned with some salt, sugar, and soy sauce. This was the very first recipe I cooked, with a little help from my parents...I think I was about 5 or 6 at the time. Eat as it is, or serve over rice.

Ingredients:
2  large eggs, beaten
2  tomatoes, coarsely chopped
1 ½ teaspoons sugar
salt to taste
1 dash soy sauce

Directions:
In a skillet over medium heat, scramble eggs until almost done. Remove to a plate. Return skillet to medium heat, and stir in tomatoes. Cook 2 to 3 minutes. Stir in sugar, salt, and soy. Return eggs to skillet; cook, stirring, about 1 minute more.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2 servings

Calories: 93.9
Fat: 5.2 g
Saturated fat: 1.6 g
Carbohydrates: 5.2 g
Sugars: 3.6 g
Dietary fiber: 1.5 g
Protein: 7.4 g
Cholesterol: 186 mg
Sodium: 104.3 mg
Roll Kuchen (From the Mennonite Treasury of Recipes)


Ingredients:
eggs, milk, butter, flour, salt, baking powder

Directions:
Beat eggs well.
Put into a 1 cup measuring cup and fill with milk. (This may end up being more or less than the 3/4 cup listed in the ingredients.]
Add to remaining ingredients and mix to combine.
Roll out very thin and cut into strips.
Cut again so that pieces are approximately 1 inch long by 3 inches wide.
Cut a slit in the middle and pull one end through to knot it.
Fry four to six at a time, in deep hot fat until golden brown.
Serve with Watermelon!
A Mennonite summer tradition!
Spicy Doritos® Chicken
Category: meat-and-poultry
By Chibey

A nice little twist on breaded chicken!

Ingredients:
1  egg
1 tablespoon water
1 teaspoon cayenne pepper
¾ cup crushed spicy nacho cheese-flavored tortilla chips (such as Doritos® Spicy)
⅓ cup whole wheat bread crumbs
ground black pepper to taste
2  skinless, boneless chicken breasts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place an oven-proof rack on top of a baking sheet. Beat egg, water, and cayenne pepper together in a shallow bowl. Mix nacho cheese-flavored chips, bread crumbs, and black pepper together in a separate shallow bowl. Dip chicken into egg mixture until coated; transfer to chip mixture and press to fully cover on both sides. Place coated chicken on the wire rack. Bake in the preheated oven until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 2 servings

Calories: 294.2
Fat: 10 g
Saturated fat: 2.3 g
Carbohydrates: 19.9 g
Sugars: 0.8 g
Dietary fiber: 2.2 g
Protein: 30.8 g
Cholesterol: 160.1 mg
Sodium: 311.8 mg
Broiled  Shrimp With Herbed Mayonnaise


Ingredients:
jumbo shrimp, butter, pepper, paprika, mayonnaise, green onions, lemon, rind of, lemon juice, fresh dill weed, fresh thyme, fresh parsley

Directions:
Grease rack of broiler pan.
Thread shrimp on 10-inch skewers and place on rack.
In a small bowl mix butter, pepper, and paprika; brush half of this mixture over the shrimp.
Broil shrimp about 8 minutes, 4 inches from the heat, turning and brushing often with the remaining butter mixture.
To make the herbed mayonnaise, in a small bowl combine mayonnaise, green onion, lemon peel, lemon juice, dillweed, thyme, and parsley.
Cheesy Beef and Bean Enchiladas


Ingredients:
sour cream, salsa, chili powder, ground beef, cheese, black beans, flour tortillas, tomatoes, green onion

Directions:
Preheat oven to 350 degrees.
Stir the soup, sour cream, picante/salsa and chili powder in a medium bowl, set aside.
Stir 1 cup of soup mixture, beef, beans and 1/2 cup cheese in a large bowl.
Divide the beef mixture among the tortillas (1/3 to 1/2 cup].  Roll up the tortillas and place them seamside up on a 11 x 8" shallow baking dish.  (You may need to secure with picks.  JUST MAKE SURE TO REMOVE THEM  BEFORE EATING].
Pour the remaining soup mixture over the filled tortillas.  Top with remaining cheese.
Cover and bake at 350 degrees for 40 minutes or until the enchiladas are hot and bubbling.
Top with the tomato and onion, if desired.
Vanilla Butter Icing


Ingredients:
icing sugar, butter, boiling water, vanilla essence

Directions:
Place icing sugar and butter in a bowl and add boiling water slowly, stop when it is the consistency you want.
Stir until it spreadable and add vanilla essence.
Ices a 20cm cake.
Add 1/4 cup cocoa powder for a chocolate version.
Potato Gnocchi in Pesto Cream Sauce


Ingredients:
basil pesto, parmesan cheese, salt, pepper

Directions:
"Fill a saucepan with water and bring to a boil.  Add lots of salt to the boiling water to help flavor the gnocchi.  While the water is heating, get a sauce pan and whisk together the pesto, cream, salt and pepper over medium heat.  Bring the sauce to a low boil and be sure to stir frequently.  Turn down the heat to a low simmer.  Once your water pot is at a full boil, gently add in the gnocchi to the boiling water and cook for 3-4 minutes.  The gnocchi will float to the top when they are done.  Drain.  Add the gnocchi to the pesto cream sauce.  Stir to combine.  Top with parmesan cheese.  Enjoy!"
No Bean Hummus


Ingredients:
zucchini, garlic cloves, olive oil, lemon juice, salt, cayenne, hot chili pepper, paprika, tahini, sesame seed meal

Directions:
"Blend all ingredients together in the food processor until smooth."
Banana Bread (Egg Free)


Ingredients:
bananas, sugar, vanilla, flour, baking powder, baking soda

Directions:
Mash the bananas, sugar and vanilla together., Sift the flour, baking powder and soda together., Mix the liquid with the dry and pour into a 7.5 x 3.5 x 2 inch loaf pan., Put into a preheated oven at 350°F for one hour.
Desert Dry  Skin Facial Mask


Ingredients:
honey, olive oil

Directions:
Whisk ingredients together.
Using your normal method, cleanse face. Mask works best if applied after warm shower as pores are open and ready to drink in the moisture you are providing.
Pat mixture onto damp face and throat avoiding eye area.
Relax for 10-15 minutes and then rinse using warm water.
Pat dry with a clean, soft towel.
Flaky Pie Crust


Ingredients:
all-purpose flour, shortening, salt, water

Directions:
Add all ingredients to a medium size mixing bowl and work with a fork until flour and shortening are mixed, and flour is picked up into the shortening.
Next start mixing the dough by hand kneading until the dough is blended and forms a ball.  Flour a board or area to roll out the dough on.
This is when you will cut your dough in 1/2.
Flour the area and roll the dough out with a rolling pin, flipping one or two times to prevent sticking.  Roll to fit a 8 or 9 inch pie pan.  Pie crust should be rolled out thin.  About the width of the chocolate part of an oreo cookie.  Once your dough is rolled out fold it in 1/2 to pick up and place in pie pan.  Center the 1/2 crust in the middle of your pan and flip the other 1/2 over to cover the pie pan.  Cut off any excess crust around the rim.
This recipe is very forgiving, so if you make a mistake or get a tear you can easily add and piece together and still end up with a nice looking crust.
Add filling of your choice.  Because this recipe is about the pie crust I just used a canned fruit filling.  Around Easter I hope to bring you a recipe filling for pecan pie that is so delicious.  The pecan pie filling with this pie crust recipe is just heavenly.  Oh my.and with a dollop of whipped cream on that pecan pie.  Just smack me silly.you will become giggly.
This recipe is very forgiving, so if you make a mistake or get a tear you can easily add and piece together and still end up with a nice looking crust.
Add filling of your choice.  Because this recipe is about the pie crust I just used a canned fruit filling.  Around Easter I hope to bring you a recipe filling for pecan pie that is so delicious.  The pecan pie filling with this pie crust recipe is just heavenly.  Oh my.and with a dollop of whipped cream on that pecan pie.  Just smack me silly.you will become giggly.
Go ahead and roll out your top crust, and place onto pie using the same technique as the lower crust.  Once in place cut around edge to remove excess dough.  Go around the crust rim and squeeze and crimp softly the 2 layers together to seal the outer edge of the crust around the pie.  I do not like the look of going around the crust and pressing with a fork.  I also don't find it very reliable, and have seen the fruit filling ooze out and cause the crust to stick when serving.  So try to learn to crimp the crust.  My Grandmother made the most perfectly beautiful formed crimps.  I never learned her technique, but she really had a talent when it came to this.
Prick with fork to allow venting, this will help not to have a spill over in your oven.  Sprinkle top crust with sugar if desired.
Bake at 350 degrees for 30 minutes single crust, or 45 minutes to 1 hour for double crust.  The last 10 minutes watch to make sure your edges are not getting to dark.
Let pie come to room temperature, or enjoy warm with some whip cream or ice cream.
Cheesy Broccoli Frittata


Ingredients:
shallot, salt, cayenne pepper

Directions:
"Cook package according to directions. Put in bowl and smash florets to small pieces. Whisk egg whites and spices together. Add broccoli cheese sauce. Spray pan and cook mixture 6 minutes on medium, until set. Move pan too Oven and broil 6 minutes. Flip out of pan and serve."
SHIITAKE BROCCOLI NOODLES


Ingredients:
five-spice powder, buckwheat noodles, broccoli, shiitake mushrooms, shallots, ginger, garlic cloves, soy sauce, red pepper flakes, chicken, vegetable broth, scallions

Directions:
Bring a large pot of salted water to a boil. Add broccoli to the boiling water and blanch for 1 minute. Allow to cool, then drain and dry on paper towels. Set pot of water aside.
Heat a heavy skillet or wok over medium-high heat and add 1 tbsp of peanut oil. When rippling hot, add mushrooms and sear for 5 minutes. Turn heat to medium, add RawSpiceBar's Shiitake Powder, pinch of RawSpiceBar's Five Spice Powder, garlic, ginger, scallions, and red pepper flakes and cook for another 30 seconds to a minute, until fragrant. Remove from the heat and transfer to bowl.
Return the pan to medium-high heat and heat remaining tbsp oil until rippling. Add mushroom mixture, broccoli, stock and soy sauce, bring to a simmer on low heat. Simmer uncovered for 1-2 minutes, until broccoli is crisp-tender.
Meanwhile, bring the pot of water back to a boil and add pasta. Cook noodles until al dente. Drain and toss with the mushrooms, broccoli and sesame oil. Serve and enjoy!
Peanut Butter Chocolate Chip Zucchini Muffins
Category: bread
By Kelly Ferretti

Sweet and spicy.

Ingredients:
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 teaspoon garam masala
3  eggs
2 cups white sugar
1 cup applesauce
2 cups grated unpeeled zucchini
⅓ cup unsweetened cocoa powder
1 ½ teaspoons vanilla extract
½ (11 ounce) package peanut butter and milk chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Stir flour, baking soda, baking powder, salt, and garam masala in a bowl; set aside. Beat eggs, sugar, and applesauce in another bowl until smooth. Add zucchini, cocoa powder, and vanilla extract. Stir in flour mixture until moist. Fold peanut butter and chocolate chips into zucchini batter until evenly distributed. Pour batter into prepared muffin cups about 2/3 full. Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 40 mins
Yields: 2 dozen muffins

Calories: 174.9
Fat: 2.9 g
Saturated fat: 1.6 g
Carbohydrates: 34.4 g
Sugars: 21 g
Dietary fiber: 1.1 g
Protein: 3.6 g
Cholesterol: 23.3 mg
Sodium: 181.1 mg
Pancake Syrup


Ingredients:
brown sugar, water, butter

Directions:
In a small saucepan, combine syrup ingredients. Cook until sugar is dissolved., Serve with pancakes, waffles, or french toast.
Quinoa Pilaf With Pine Nuts


Ingredients:
low sodium chicken broth, quinoa, pine nuts, olive oil, onion, fresh parsley leaves

Directions:
Rinse quinoa gently.
Bring chicken broth and quinoa to a boil in a medium saucepan.
Reduce heat to a simmer and cover, cooking for 15 - 20 minutes, until liquid is absorbed and the quinoa is tender.
While the quinoa is cooking, toast pine nuts in a dry hot pan until brown and fragrant.
Add oil to the same pan used to toast the pine nuts and saute the onions. Cook onions until soft and golden, about 10 minutes.
When quinoa is done, fluff with fork and transfer to serving bowl. Add caramelized onions, pine nuts and chopped parsley to the quinoa. Season with salt, pepper and extra virgin olive oil to taste.
Oriental Shrimp & Steak Kabobs


Ingredients:
soy sauce, lemon juice, olive oil, honey, medium shrimp, cherry tomatoes, mushroom caps, green bell peppers, zucchini

Directions:
In a 13x9-inch glass baking dish, blend soup mix, soy sauce, lemon juice, oil and honey; set aside.  On skewers, alternately thread shrimp, steak, tomatoes, mushrooms and green pepper or zucchini.
Add prepared skewers to baking dish and turn to coat.  Cover and marinate in refrigerator for 2-3 hours, turning skewers occasionally.
Remove prepared skewers, reserving marinade.  Grill or broil, turning and basting frequently with reserved marinade until shrimp turn pink and steak is done, approximately 6-8 minutes, checking meat often as it can overcook quickly. Do not brush with marinade during the last 5 minutes of cooking.
NOTE: I usually saute the mushroom caps in a little butter very slightly --no more than 2 minutes-- at medium-low heat so they are a little softer and have a richer flavor when they come off the grill, but the recipe also tastes good without this step.].