xiaoxl/recipe_data huggingface dataset:
The Best Carrot Cake (In the World)


Ingredients:
plain flour, baking powder, ground cinnamon, baking soda, salt, eggs, caster sugar, carrots, pineapple, butter, cream cheese, icing sugar, vanilla essence

Directions:
Preheat oven to 180C (375F] and grease and line a large roasting dish.
Sift together the flour, baking powder, cinnamon, baking soda. Add salt.
Beat eggs in a large bowl, add sugar and oil. Mix in carrot and pineapple until blended.
Incorporate sifted flour mix bit-by-bit and stir until just combined.
Bake in oven for 1 hour 1 hour 15 minutes or until cake starts shrinking from sides. Insert skewer, if it comes out clean then its cooked.
Rest cake in tin for 15 minutes and then turn onto wire cooling tray.
FROSTING.
Beat butter, vanilla and cream cheese together in a mixer.
Add icing sugar slowly until the frosting is a smooth consistancy.
Frost cake when cold.
Cheese Wafers
Category: appetizers-and-snacks
By Melissa Perkins

These are savory crackers that are a real hit with all especially at Christmas.

Ingredients:
½ cup butter, softened
1 ½ cups all-purpose flour
½ pound shredded Cheddar cheese
1 teaspoon salt
1 pinch crushed red pepper flakes
1 dash hot pepper sauce
¾ cup chopped pecans

Directions:
In a medium size mixing bowl, blend together butter or margarine and flour. Mix in the Cheddar cheese, salt, red pepper, hot pepper sauce, and pecans. Form the dough into a roll, wrap in parchment paper, and refrigerate over night. Preheat oven to 350 degrees F (175 degrees C). Slice dough into very thin wafers. Bake for 15 to 20 minutes, or until crisp.

Prep time: 8 hrs 5 mins
Cook time: 20 mins
Total time: 8 hrs 25 mins
Yields: 80 to 150 very thin wafers

Calories: 74.5
Fat: 5.7 g
Saturated fat: 2.8 g
Carbohydrates: 3.9 g
Sugars: 0.1 g
Dietary fiber: 0.3 g
Protein: 2.1 g
Cholesterol: 12.1 mg
Sodium: 109.8 mg
Sheet Pan Roasted Chicken Thighs with Brussels Sprouts
Category: uncategorized
By Jewelzee

An easy sheet pan dinner, full of flavor that can be easily customized to your tastes. The secret is roasting at a high temperature, allowing the water to steam out, leaving all that concentrated, yummy flavor.

Ingredients:
4 (5 ounce) skin-on, bone-in chicken thighs
1 pound Brussels sprouts, halved
½ cup dry white wine
1 (3.5 ounce) link Italian sausage, sliced
3 large shallots, sliced
1 medium lemon, thinly sliced
4 cloves garlic, sliced
2 tablespoons olive oil, or as needed
1 teaspoon chopped fresh rosemary, or to taste
1 teaspoon fennel seeds, or to taste
1 teaspoon chopped fresh thyme, or to taste
1 teaspoon chopped fresh sage, or to taste
sea salt and freshly ground black pepper to taste
nonstick cooking spray

Directions:
Clean and trim fat from chicken. Pat dry with paper towels. Place in a large bowl with Brussels sprouts, wine, sausage, shallots, lemon slices, garlic, oil, rosemary, fennel seeds, thyme, sage, salt, and pepper. Toss together with your hands and allow to marinate at room temperature, tossing occasionally, for at least 30 minutes. Preheat the oven to 475 degrees F (245 degrees C). Spray a baking pan with nonstick spray. Pour chicken and vegetable mixture onto the prepared baking pan. Arrange thighs, skin-side up, over mixture. Roast in the preheated oven until thighs are browned, crispy, and no longer pink in the centers, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Let rest for 5 to 10 minutes before serving.

Prep time: 20 mins
Cook time: 25 mins
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 465.6
Fat: 26.2 g
Saturated fat: 6.6 g
Carbohydrates: 23.2 g
Sugars: 4.4 g
Dietary fiber: 6.1 g
Protein: 32.3 g
Cholesterol: 97 mg
Sodium: 303.9 mg
Savory Chicken Pot Pie Paula Deen


Ingredients:
carrots, whole chickens, kosher salt, fresh ground black pepper, butter, fresh rosemary, fresh sage, carrot, corn, peas, heavy cream, all-purpose flour, all-purpose flour, salt, sugar, vegetable shortening, cold water, butter

Directions:
For the chicken:
Preheat oven to 350 degrees F.
Stuff onions and carrots into the cavity of the chicken. Rub salt, black pepper and butter into skin of chicken. Place rosemary sprigs under the skin and place into a roasting pan. Place sage on top of chicken and roast for 1 1/2 hours.
Remove the chicken from the oven. Transfer to a cutting board and allow to cool.
For the filling:
Place carrots and potatoes on sheet pan and season with salt and pepper. Place into the preheated oven and roast until caramelized.
When chicken has cooled, discard the onions, carrots, sage and rosemary.
Pull the chicken meat off the bones and cut into 1/2-inch pieces.
Place into a large bowl with chicken juice from roasting pan along with potatoes, carrots, peas, corn, heavy cream and flour.
Mix together well.  *Cook's Note: Filling will be thick.
For the crust:
Knead all ingredients together in a large bowl, slowly adding the water.
Divide into 2 pieces and roll out on a lightly floured work surface. One will be the bottom crust, the other the top.
Place 1 piece of dough into the bottom of a 9-inch pie dish. Add filling and top with the other piece of dough.
Crimp the edges together with a spoon or a fork.
Brush the top crust with melted butter and bake in the preheated oven for 50 minutes.
Jam and Hazelnut Cookies


Ingredients:
sugar, egg, vanilla extract, lemon peel, ground hazelnuts, baking powder, salt, cinnamon, powdered sugar

Directions:
BEAT sugar and shortening in large bowl with electric mixer at medium speed until light and fluffy. Add egg, vanilla and lemon peel, beating until well blended. Combine flour, ground hazelnuts, baking powder, salt and cinnamon in medium bowl. Add flour mixture gradually to shortening mixture at low speed until smooth. Divide dough into 4 equal pieces. Wrap each one with plastic wrap. Freeze 30 minutes.
HEAT oven to 350ºF. Roll 1/4 of dough between 2 sheets of lightly floured wax paper to 1/8-inch thickness. Remove top sheet of wax paper. Cut with a floured 2-inch round scalloped cutter. Cut centers out of half of the cookies with a 3/4 to 1-inch cutter. Place 2-inches apart on ungreased baking sheet.
BAKE 6 to 7 minutes or until edges are light golden brown. Cool 1 minute on baking sheet. Remove to cooling rack. Repeat with remaining dough. Spread about 1/2 teaspoon preserves on bottom side of each whole cookie. Sprinkle tops of center cut-out cookies with powdered sugar. Place on top of cookies with preserves.
If dough becomes too soft while cutting, place in freezer for 10 minutes.
Peanut Sauce over Rice (Benin)


Ingredients:
palm oil, tomato paste, habanero pepper, salt, beef bouillon cubes, beef bouillon powder, water

Directions:
Heat the palm oil in a pan, then add the tomato paste, habanero, salt, onion and bouillon.
Cook for two or three minutes, then add the peanut butter and the water.
Bring to a boil, reduce heat and simmer for 10 or 15 minutes. Serve over boiled rice.
Fried Rye Bread With Egg


Ingredients:
clove, hard-boiled egg, mayonnaise, tomatoes, cucumber

Directions:
Soak the rye bread slices in vegetable oil about two minutes, and then embrocate bread with grated garlic and a bit of salt. Place the slices on a tray and fry in heated oven about 10 minutes.
Cover the rye bread slices with mayonnaise and crushed hard boiled egg.
Slice cucumber and tomato and place them on the top of bread. Season with pepper to taste.
Jasmine Martini for Lovers


Ingredients:
fresh lemon juice, sugar, triple sec

Directions:
Place ingredients in a shaker fill with ice. Shake very well and strain into a chilled martini glass.
Garnish with a lemon slice.
Leftover Chicken Santa Fe Salad


Ingredients:
chunky salsa, lime juice, black beans, corn, tortilla chips, low-fat sour cream, low-fat cheddar cheese

Directions:
Mix dressing together in a large bowl.
Add chicken,beans,corn,and salad greens and toss well to coat.
Place about a small handful of tortilla chips (approx 1 cup] onto 4 serving plates, then portion out the salad on top.
Place a dollop of sour cream on top of each and sprinkle with some shredded cheese.
Simple Egg and Cheese Breakfast Quesadillas
Category: bread
By judy2304

This is a recipe that I made up after being disappointed by the Dunkin' Donuts® breakfast quesadilla. These quesadillas are satisfying and filling, and a good way to start your day. I make these the night before for my husband. He re-warms them in the microwave or the toaster oven and they are as good as freshly made. They can also be made in advance and frozen for future breakfasts.

Ingredients:
4 large eggs, divided
3 tablespoons milk, divided
2 teaspoons butter, divided
¼ cup diced green bell pepper
¼ cup diced onion
2 (1/2 inch thick) slices processed cheese (such as Velveeta®), divided
4 (6 inch) flour tortillas

Directions:
Beat 2 eggs with 1 1/2 tablespoons milk in a bowl. Melt 1 teaspoon butter in a 6-inch frying pan over medium heat. Add bell pepper and onion and cook until onion is translucent, about 5 minutes. Remove 1/2 the mixture and set aside in a bowl. Pour egg mixture and 1/2 vegetable mixture into the skillet. Tilt the pan, gently push one side of the egg, without breaking it, away from the side of the pan, and let the uncooked egg run onto the pan. Repeat with all four sides of the egg, cooking until bottom is set, about 2 minutes. Flip over and cook until bottom is slightly browned, 1 to 2 minutes more. Slide omelet onto a tortilla, then slide tortilla back onto the pan. Place 1 slice of cheese onto the omelet and top with another tortilla. Cook until bottom is browned, about 2 minutes. Flip and brown opposite side, about 1 minute more. Slide quesadilla onto a plate and cut into 4 sections. Beat remaining 2 eggs and 1 1/2 tablespoons milk together in a bowl. Grease the same pan with the second teaspoon of butter. Repeat steps 3-4 with the reserved vegetables and the remaining cheese and tortillas.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 2 6-inch quesadillas

Calories: 448.7
Fat: 21.7 g
Saturated fat: 8.7 g
Carbohydrates: 40 g
Sugars: 6.2 g
Dietary fiber: 2.7 g
Protein: 23.2 g
Cholesterol: 393.4 mg
Sodium: 919.7 mg
Sweet and Sour Chicken and Green Onion Skewers


Ingredients:
chicken breasts, green onion

Directions:
1.	Marinate chicken strips in 1 cup (250mL] of VH Sweet and Sour Sauce for one hour.
2.	Thread each skewer with 2 pieces of chicken, green onion and 2 red pepper squares. Start by piercing 1 end of the chicken strip, slide on a piece of onion, pierce the chicken onto skewer again, then another piece of onion so that the chicken is weaving over the onion. When using the green part of onion use 2 pieces, when using the white use only one piece of onion.
3.	When the first piece of chicken is weaved onto the skewer place 2 pieces of red pepper squares on skewer then repeat the chicken and onion procedure until it is fully weaved onto skewer. Continue process until all the chicken is used.
4.	Spray grill with PAM Grilling Spray, heat grill on medium-high and grill chicken skewers while generously brushing with remainder of VH Sweet and Sour Sauce. Grill until cooked through, about 10 minutes.
Arnold Palmer


Ingredients:
"vodka"

Directions:
"Mix ingredients with ice and serve."
Dreamsicle-creamsicle on the Rocks!


Ingredients:
triple sec, vanilla vodka, half-and-half

Directions:
Combine all ingredients in a cocktail shaker or small jar with lid., Shake to combine., Pour over crushed ice& serve.
Walnut Orange Asparagus


Ingredients:
asparagus, walnut oil, walnuts, walnut halves, brown sugar, orange, zest of

Directions:
Wash and prepare asparagus by snapping the thick end off.
Zest 1/2 orange and then extract the juice.
Heat oil in pan and saute Asparagus and walnuts in oil until asparagus is ~1/2 to 3/4 of the way done.
Add orange juice and brown sugar and zest to the pan and reduce by half, or until the asparagus is done.
Remove asparagus to plate.
Continue reducing sugared liquid, tossing, until you are left with glistening walnuts and a tiny bit of liquid.
Pour nuts across plated asparagus, and garnish with orange zest.
Sweet Potato and Black Bean Quesadillas


Ingredients:
sweet potatoes, flour tortillas, cumin, ground coriander, cayenne pepper, black beans, lime, raw cashews, water

Directions:
Preheat oven to 425.
Place your spuds in a suitably sized oven dish. Add in your Smoked Paprika, Cumin, Ground Coriander, Cayenne Pepper, Salt & Pepper and give them a mix to completely coat them. Pop in the oven for a good 30-40mins or until softened with a caramelized outing.
When the dish has cooled down a little, grab a potato masher and roughly smash your Sweet Potatoes. Place to one side.
Take a Tortilla and Place on a griddle pan. Spread on half of your Sweet Potato mash, top with half your Black Beans, nutritional yeast cheese, a squeeze of Lime Juice and Seasoning if needed. Place a second Tortilla on top, press down to contain the filling.
Medium heat and cook for around 6-8 mins on each side, or until griddle marks appear with a golden surrounding. If you tap on the Quesadillas it should sound slightly hollow and crunchy.
Serve with any additional toppings and sides (suggestions in ingredients]. Enjoy!  Guac, salsa, lettuce, tomatoes, jalapeños.
Fruit and Nut Rice Pilaf


Ingredients:
basmati rice, pine nuts, raisins, scallions, fresh cilantro, water

Directions:
Use a med to lge sauce pan.
Cook pine nuts over low heat about 3 minutes or until browned, then remove from pan and reserve.
In same pan add 2 cups water, rice, juice, S&P and bring to boil; cover, reduce heat to low and cook until liquid is absorbed, about 15 minutes.
Uncover and stir in raisins, scallions and cilantro.
Let stand 5 minutes then sprinkle with pine nuts just before serving.
Hasty Tasty Chops


Ingredients:
eggs, milk, potatoes, onions, green pepper, salt, pepper

Directions:
In medium bowl, beat eggs & milk until blended.
Place crumbs on waxed paper or in pie plate.
Dip chops into egg mixture, then into crumbs to coat on each side.
In large skillet, heat oil over med. heat.
Add three chops & cook until browned on each side.  Remove and keep warm.  Cook remaining 3 chops. Again, removing and keeping warm.
Add potatoes, onions and peppers.  Sprinkle with salt and pepper.  Place chops on top of potatoes.
Cover and reduce heat to med. low.
Cook about 50 minutes.  Remove chops and keep warm.
Raise heat and cook potatoes until browned.
Serve with chops.
Mealie Pie


Ingredients:
whole kernel corn, tomatoes, eggs, vanilla extract, brown sugar, milk, cake flour, baking powder, salt, pepper, cinnamon, nutmeg, cheddar cheese

Directions:
Mix the corn and the tomatoes.
In a separate bowl, mix the eggs, vanilla, sugar and milk.  Add corn tomato mixture, the dry ingredients & the cheese, reserving some cheese for the top.
Pour into a buttered 2 quart dish & bake in a preheated 350ºF oven for 75 minutes or until set.
Serve warm or cold.
Linda's Fantabulous Porky-Pine  Meatballs


Ingredients:
ground beef, ground pork, short-grain rice, parsley, onion, kosher salt, water

Directions:
Pre heat oven to 350.
Mix meat, rice, milk, parsley, onion, salt and pepper in a mixing bowl.
Spray a 13x9 pan with cooking spray.
Form meatballs into one ounce balls (I use a small cookie scoop].  If you use the right size scoop you will fill the baking pan perfectly.
Mix soup and water together until well blended. Pour over meatballs.
Cover baking dish tightly with foil.
Bake for 1 hour until hot and bubbly.
This recipe works great for a buffet too. You can make them with barbeque sauce for a big yummy change.  Have some frilled toothpicks standing by and watch them disappear!
Hope you and your family like this variation of 'Porky-Pine' meatballs.
Outrageous Ham Steak Sauce


Ingredients:
ketchup, cider vinegar, Worcestershire sauce, prepared mustard, dark brown sugar, salt

Directions:
Cook sauce uncovered for 15 minutes,.
Marinate ham steak's in sauce for 1/2 hour or longer, grill, broil, or fry ham steak basting with the sauce as needed.
Vegan Oatmeal Cranberry Cookies (Sugar Free)


Ingredients:
whole wheat pastry flour, oatmeal, baking powder, cinnamon, salt, dried cranberries, real maple syrup, canola oil, vanilla

Directions:
Preheat oven to 375.
These can be made with just a bowl and a spoon--overmixing will make them spongy, so start by mixing the dry ingredients together and then add syrups, oil, vanilla and cranberries.
Spoon onto lightly greased, parchment or silpat surface. Bake for 10 or less minutes, until just turning slightly brown on edges--cookies may seem a bit too soft, but they will firm up a bit while still maintaining a good soft moist texture.
Be careful not to overcook (or yes, they will be dry and hard]!
Teriyaki Linguine With Chicken


Ingredients:
boneless skinless chicken breast, soy sauce, sugar, fresh garlic, fresh ginger, canola oil, linguine, onion, bell pepper, carrots, sliced water chestnuts, bamboo shoots

Directions:
Combine soy sauce, sugar, garlic, ginger, vinegar, and 2 tbsp oil in a 1 gallon ziploc bag.
Add chicken to sauce. Let marinate for at least 30 minutes to overnight.
Cook linguine according to package directions.
Add remaining oil to a very hot wok or large frypan.
Remove chicken from bag, reserve marinade.
Stir-fry chicken in wok until cooked through. Remove from wok, set aside.
Add carrots to wok and stir-fry for 1 minute. Then add onion, pepper, chestnuts, and bamboo shoots. Stir-fry until veggies are crisp-tender.
Add chicken and marinade to wok.  Let come to a boil then simmer for 5 minutes.
Toss chicken mixture with linguine and serve.
Thai Spring Rolls from Quick & Easy Thai Recipes


Ingredients:
chilies, shallots, soy sauce, jaggery, light brown sugar, garlic cloves, jicama, oyster sauce, lettuce, bean sprouts, pork

Directions:
To Make the Sauce:
Pound all the ingredients together in a mortar with a pestle until smooth. (Alternatively, combine the ingredients in a food processor and pulse to form a smooth paste.] Heat the sauce in a wok over medium heat, bring to a boil, then reduce the heat and simmer until thickened. Remove from the heat and cool.
To Make the Spring Rolls:
Heat the oil in a wok over medium head. Add the jicama and oyster sauce and sauté for 30 seconds. Remove from the heat and set aside to cool.
Soften a spring roll wrapper in warm water and lay out on a work surface. Put a little of the lettuce, bean sprouts, pork rind, fried shallots, and jicama in the center of the wrapper. Add a little sauce and top with a slice of roasted pork and 2-3 shrimp slices. Fold the bottom of the wrapper up and over the filling. fold the left and right sides in to create a package. Roll the package up toward the top and brush a little water on the top edges of the wrapper to stick the package together. Repeat until you have used up all the fillings. Cut the rolls in half and serve with the remaining sauce.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
Glühwein (Non-Alcoholic Version)


Ingredients:
black tea, sugar, lemon, orange, cinnamon stick, cloves

Directions:
Slowly heat the apple juice and tea in a pan.
Squeeze the juice from the lemon and orange, keeping the peels.
Add the lemon and orange juices, sugar, peels, and spices to the pan and heat without boiling (about 15-20 minutes].
Carefully strain the mixture through a sieve and serve.
Sweet Potato Salad


Ingredients:
sweet potatoes, onion, green pepper, pepper, mayonnaise

Directions:
Combine first four ingredients in a large bowl., Stir in mayonnaise and hot pepper sauce, Mix well., Cover and refrigerate at least 1 hour before serving.
No-Mayo Chicken Salad
Category: salad
By Kim's Cooking Now

You won't even miss the mayonnaise in this classic chicken salad! I like to serve this on a bed of lettuce with a side of sliced tomato for a healthy lunch.

Ingredients:
3 tablespoons sour cream
½ tablespoon fresh squeezed lemon juice
2 teaspoons Dijon mustard
2 teaspoons cream cheese, softened
¼ teaspoon salt
⅛ teaspoon pepper
⅛ teaspoon garlic powder
2 cups diced rotisserie chicken meat
¼ cup finely chopped celery
2 tablespoons finely chopped red onion

Directions:
Combine sour cream, lemon juice, Dijon mustard, cream cheese, salt, pepper, and garlic powder in a bowl; whisk until smooth. Add chicken, celery, and red onion and mix thoroughly. Cover and refrigerate for 1 hour to let flavors blend.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 38
Fat: 3.1 g
Saturated fat: 1.9 g
Carbohydrates: 1.9 g
Sugars: 0.4 g
Dietary fiber: 0.2 g
Protein: 0.7 g
Cholesterol: 7.4 mg
Sodium: 227.2 mg
Panzanella Salad
Category: salad
By veggiemom

Italian bread and tomato salad!  Capers work great in place of the olives too!

Ingredients:
6 cups day old Italian bread, torn into bite-size pieces
⅓ cup olive oil
salt and pepper to taste
3 cloves garlic, minced
¼ cup olive oil
2 tablespoons balsamic vinegar
4 medium ripe tomatoes, cut into wedges
¾ cup sliced red onion
10  basil leaves, shredded
½ cup pitted and halved green olives
1 cup fresh mozzarella, cut into bite-size pieces

Directions:
Preheat oven to 400 degrees F (200 degrees C). In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic.  Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly. While the bread is in the oven, whisk together 1/4 cup of olive oil and balsamic vinegar.  Gently toss together the bread, tomatoes, onion, basil, olives, and mozzarella cheese.  Toss with the vinaigrette and let stand for 20 minutes before serving.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 8 servings

Calories: 307.5
Fat: 21.7 g
Saturated fat: 4.8 g
Carbohydrates: 22.2 g
Sugars: 3.5 g
Dietary fiber: 2.1 g
Protein: 6.6 g
Cholesterol: 11.8 mg
Sodium: 551.4 mg
Easiest Greek Salad Dressing


Ingredients:
extra virgin olive oil, fresh lemon juice, red wine vinegar, granulated sugar, garlic clove, dried oregano, kosher salt, fresh ground black pepper

Directions:
Combine all ingredients in a small container and shake vigorously.
Chill in refrigerator at least 1 hour prior to serving (Note: this is optional - you can use the dressing right away if you want to, but it usually tastes better if you let it sit for a while.] Let dressing return to room temperature before serving.
For the actual salad I use baby salad greens, kalamata olives, tomatoes, thinly sliced red onions, and goat cheese.
Prepare the salad/salad bowls with all of the greens, tomatoes, etc.; but wait to add the dressing until just before serving.
La Crême Caramel


Ingredients:
eggs, granulated sugar, salt, milk, vanilla

Directions:
Caramel: Pour ½ Cup granulated sugar in a medium-size, heavy-bottomed frying pan and place over Medium-High heat.
Let sugar cook 3-5 minutes till it reaches an evenly golden brown colour stirring with a wooden spoon to remove any lumps.  Do not overcook since caramel will continue browning in the oven; overcooking will give it a bitter taste.
Once the caramel has reached the proper colour, add 1Tbsp water (may splatter] to pan to keep caramel from becoming too hard.  Remove from heat and carefully cover bottom of a 2-qt mould.  Tilt mould from side to side if necessary to completely cover bottom.
When caramel has cooled, butter sides of mould.  Set aside.
Crème: Preheat oven to 350*.  Beat together lightly eggs, sugar and salt.  Pour over warm milk; add vanilla and stir to blend.
Pour the mixture over caramel in mould.
Place mould in pan containing 2 inches hot water.
Place pan in oven; bake about 1 hour until set.
Custard is done when knife blade inserted comes out clean.
You can also use ramequins for individual desserts.