xiaoxl/recipe_data huggingface dataset:
White Almond Wedding Cake
Category: desserts
By CUPYCAKESMURF

A secret ingredient of sour cream makes this cake so moist, dense, and delicious! I use this recipe for my kids' birthdays, but it's a favorite for wedding cakes, too! This recipe can easily be doubled.

Ingredients:
1 (18.25 ounce) package white cake mix
1 cup all-purpose flour
1 cup white sugar
¾ teaspoon salt
1 ⅓ cups water
1 cup sour cream
2 tablespoons vegetable oil
1 teaspoon almond extract
1 teaspoon vanilla extract
4  egg whites

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11x13 inch cake pan. Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes. Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.

Prep time: 10 mins
Cook time: 25 mins
Total time: 1 hr 5 mins
Yields: 1 -11x13 inch cake

Calories: 211.4
Fat: 6.6 g
Saturated fat: 2.1 g
Carbohydrates: 35.3 g
Sugars: 24 g
Dietary fiber: 0.4 g
Protein: 2.9 g
Cholesterol: 5.1 mg
Sodium: 274.7 mg
Mom's Baked Beans


Ingredients:
ground beef, green chili pepper, sweet onion, barbecue sauce, garlic powder, chili powder, chili sauce

Directions:
Make it:
In a skillet over medium heat, brown the ground beef until no longer pink; drain fat, and set aside.
In a 3 1/4 quart or large slow cooker, combine the ground beef, baked beans,green chiles,onion and barbeque sauce,brown sugar,garlic powder,chili powder and Kam’s Chili Sauce.
Cook in high for 2 hours, or low for 4 hours. Garnish with cooked bacon.
Oven Baked Chicken With Tasty Rub


Ingredients:
chicken breasts, salt, garlic, oregano, paprika, pepper, chili powder, onion powder, thyme, olive oil

Directions:
Preheat oven to 350 degrees.
take all ingredients except for olive oil and chicken and combine in small bowl. vary amount of chili powder depending on desired level of spice.
take chicken and lightly coat both sides with olive oil.
place chicken in oven-safe dish and rub both sides heavily with ingredients previously mixed (dont be shy!].
pour a little bit more olive oil into the bottom of the dish, enough so that it is lightly covered.
cook for roughly 35-45 minutes.
Hilary Wallbanger


Ingredients:
"white wine"

Directions:
Pour the white wine and orange juice into a collins glass almost filled with ice cubes.
Stir well, float the galliano on top and serve.
Fried Okra


Ingredients:
okra, egg, cornmeal

Directions:
Take the ends off and cut into several peices., Beat the egg and put the okra in coat well then add the cormeal., Fry it until golden brown., I normally put the cornmeal in a zip lock bag and that coats the oka., I also use my iron skillet that makes the golden brown.
Savory Mushroom Tofu Pie


Ingredients:
canola oil, onion, scallions, leek, fresh ginger, white vinegar, mushrooms, tofu, fat free sour cream

Directions:
If using savory dough, prepare it.
Heat oven to 400°F
Place the oil in a skillet [note you can use water for this step if you want to reduce the fat] over med high heat.  Add onion, leek, scallion, and ginger and sauté over medium heat until the veggies are limp.  Add the vinegar and stir until evaporated.
Add the mushrooms and saute until they give up the liquid, approx 4 minutes.  Remove from heat.
Process the tofu and sour cream until smooth.  Blender or food processor, your choice.  Turn into a large mixing bowl and add the mushroom mix with a slotted spoon then stir to blend.
If using savory dough, roll the dough on a 12 inch square of parchment paper into a 10 inch round.  Pile the filling in the center and spread out leaving a two inch margin all around.  Bring the dough up around the sides as if you were going to encase the filling but leave a 6 inch window.  Crimp the dough around the sides to hold in place.  Transfer to a baking sheet or a preheated stone.  Bake until crust is golden brown and the filling is set, about 40 minutes.  If the crust browns before the filling is set, cover with foil and continue to bake at 300°F for about 10 more minutes.
Notes:  I personally found this needed a bit more spices.  I used Lemon Pepper, Salt, Italian seasoning, a bit of wasabi powder, turmeric (made it a nice gold], and threw in some sliced tomatoes when I blended it.  You want amounts?  I will jiggle it some more and post corrections.  Note I have a strong taste for strong tastes.  This is fine with out it but if you like spice play around with it.  Also I have used Ricotta cheese [no fat] in place of the sour cream.  I have not tried with soy cheese yet.
Crispy Ham Ribs With Sorghum Mustard Glaze


Ingredients:
water, brown sugar, kosher salt, salt, sorghum, Dijon mustard, yellow mustard seeds, fish sauce, ground black pepper, canola oil, green onions

Directions:
For the ribs:
Combine the water, brown sugar, kosher salt and pink salt in a large container. Stir until the sugar and salts are dissolved; let the mixture cool. Place the ribs in the brine and place a weight like a plate on top of the ribs to keep them submerged in the brine. Cover and refrigerate 4 to 5 days.
Remove the ribs from the brine and place in a smoker at 225 degrees F until almost tender, 5 to 6 hours. Refrigerate the ribs until cooled. Once cooled, cut between the bones to make single ribs.
For the sorghum mustard glaze:
Combine the sorghum, Dijon, mustard seeds, fish sauce and pepper in a saucepan and simmer, uncovered, for 20 minutes.
To serve:
Heat the oil to 350 degrees F in a deep fryer. Submerge the ribs in the oil and let them fry until crispy and hot, 4 to 5 minutes. In a large bowl, toss the ribs with the sorghum mustard glaze and transfer them to a platter. Garnish with green onions.
Italian Soup


Ingredients:
red wine vinegar, olive oil, onion, leek, zucchini, carrots, garlic cloves, red kidney beans, crushed tomatoes, vegetable broth, fresh kale, dried thyme, dried basil, dried oregano, salt, black pepper

Directions:
In a 5 or 6 quart dutch oven over medium heat, brown the sausage, breaking it up with a large spoon.  After the meat starts to brown, add the red wine vinegar.  (It will make the sausage easier to break into small pieces.].
Add the olive oil, onion, leek, and carrots, and cook over medium until the vegetables begin to soften.
Add the dried herbs, zucchini and garlic, and cook for several more minutes.  (The heat should be high enough that there is some browning on the bottom of the pan.].
Add the can of crushed tomatoes and cook for about five minutes.
Add the broth, beans, and salt and pepper to taste.
Reduce heat and cook at a low simmer for at least one hour.  Longer cooking will produce better flavor.
Raise the heat until the soup begins to bubble.  Add the kale and pasta, and cook for 15-20 minutes until the pasta is soft.
For a thinner soup, add one cup additional broth or hot water during cooking.
Instant Pot® Loaded Baked Potato Soup
Category: soups-stews-and-chili
By thedailygourmet

This potato soup cooks in an Instant Pot® and is customizable with assorted toppings. I prefer to get my saltiness from the bacon, so I don't add extra salt. I also like a thicker chowder-like consistency; if you like yours thinner, add more liquid.

Ingredients:
1  yellow onion, diced
4 thick slices cherrywood-smoked bacon, cut into 1-inch pieces
1 tablespoon butter
2 ½ pounds Yukon Gold potatoes, peeled and chopped
1 cup water
1 ½ teaspoons garlic base (such as Better Than Bouillon® Roasted Garlic Base)
1 ½ cups half-and-half
½ cup shredded Cheddar cheese
¼ cup sliced green onions
ground black pepper to taste

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion, bacon, and butter to the hot pot and saute until bacon is crispy, 5 to 8 minutes. Turn off Saute function and transfer contents to a small bowl. Add potatoes, water, and garlic base to pot and close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Mash potatoes against the side of the pot, leaving some chunks if desired. Add onion-bacon mixture and half-and-half; stir to combine. Ladle into soup bowls and top with green onions, Cheddar cheese, and black pepper.

Prep time: 10 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 6 servings

Calories: 341.6
Fat: 15.9 g
Saturated fat: 8.8 g
Carbohydrates: 39.6 g
Sugars: 1 g
Dietary fiber: 3.5 g
Protein: 11.6 g
Cholesterol: 46.5 mg
Sodium: 446.1 mg
Five-Alarm Lentil Soup


Ingredients:
olive oil, red onions, carrots, garlic cloves, ground cumin, bay leaves, tomato paste, stewed tomatoes, red lentil, salt, fresh ground black pepper, sour cream, fresh cilantro, chives

Directions:
.Heat the oil in a Dutch oven over medium-high heat. Add the onions and carrots and saute until they begin to soften, 6 to 8 minutes.
Stir in the garlic, paprika, cumin, bay leaves, tomato paste and sriracha, cooking for 1 to 2 minutes, until aromatic. (You might want to start with a lesser amount of the sriracha - it is powerful stuff].
Add the tomatoes and scrape up any brown bits from the bottom of the pot with a wooden spoon.
Pour in the lentils and stock, stirring to combine. Bring to boil, lower the heat, and simmer, uncovered, for 20 to 30 minutes, until the lentils are softened and cooked through.
Season with salt and pepper to taste, and discard the bay leaves. (I did not feel it needed either salt or pepper].
Ladle into bowls and garnish as desired. (I particularly like a dollop of sour cream].
Easy Cheesy Taco Stew


Ingredients:
ground beef, onion, chili beans, mild salsa, corn, rotel, Velveeta cheese, water, water, cornstarch

Directions:
Brown beef, breaking into small pieces.
Drain.
Add all other ingredients except cheese.
Stir and let simmer for 20 minutes.
Add more water if needed.
Add Velveeta cheese and stir until it melts.
MIx Water and Corn Starch, pour slowly into soup untill you get it as thick as you want.
You can adjust the "heat" of this by replacing the can of diced tomatoes with another Rotel to make it spicier (I do this but beware - it is very spicy], or make it milder by using mild Rotel or 2 cans of regular diced tomato. This is a very versitle recipe. Tweak it to fit your tastes.
Cream of Jerusalem Artichoke/Sunchoke Soup


Ingredients:
yukon gold potato, leeks, yellow onion, garlic cloves, sea salt, cracked black pepper, chicken broth, olive oil

Directions:
In a large soup pot heat olive oil over medium high heat until the scent starts to bloom.
Add onions, leeks, and garlic to pot and cook, stirring occasionally, until softened. About 5 minutes.
Add Jerusalem artichokes and potatoes and cook for 5 minutes.
Add chicken broth and bring to a boil, cover and reduce heat to keep at a low boil.
Cook 15-20 minutes, or until Jerusalem artichokes and potatoes are tender.
Reduce heat to low. Using a stick blender, or by transferring to a blender, puree soup until smooth.
Stir in cream.
In warmed soup bowls place 1/3 cup baby spinach leaves and ladle soup over until it covers spinach.
Court's Creamy and Quick Burritos
Category: world-cuisine
By Courtney Servantes

This is a simple recipe that my family loves. I passed it along to my mom several years ago and she loves it as well. I sometimes add in a can of green chilies along with a diced jalapeno to the meat mixture. Hope all will enjoy!

Ingredients:
1 pound ground beef
½  yellow onion, chopped
1 (14 ounce) can refried beans
1 cup shredded sharp Cheddar cheese
1 (1 ounce) package taco seasoning
6 (9 inch)  flour tortillas
1 (10.75 ounce) can  condensed cream of mushroom soup
8 ounces sour cream
½ cup salsa, or to taste  (Optional)
1 ½ cups shredded sharp Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Cook ground beef and onion in a skillet over medium heat until the beef is completely browned, 7 to 10 minutes. Drain excess grease from the skillet. Stir refried beans, 1 cup Cheddar cheese, and   into the drained ground beef mixture. Spoon ground beef mixture down the center of each tortilla. Roll the tortillas around the beef filling. Stir cream of mushroom soup, sour cream, and salsa together in a bowl. Spread about 1/2 the cream of mushroom soup mixture into the bottom of a 9x13-inch baking dish. Arrange rolled tortillas into a single layer in the baking dish with the seam side down. Pour remaining cream of mushroom soup mixture over the tortillas. Top with 1 1/2 cups Cheddar cheese. Bake in preheated oven until cheese is bubbly and melted, 30 to 35 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 6 burritos

Calories: 745.4
Fat: 43.7 g
Saturated fat: 21.6 g
Carbohydrates: 51.9 g
Sugars: 4.6 g
Dietary fiber: 5.9 g
Protein: 35.2 g
Cholesterol: 117.8 mg
Sodium: 1723.6 mg
Jessica's Steak Oscar
Category: meat-and-poultry
By Jessica E Wilson

This is a fabulous recipe that I tried in a steakhouse and re-created the recipe.  It is very rich and absolutely divine!

Ingredients:
2 (7 ounce) beef tenderloin steaks
salt and ground black pepper to taste
¼ cup butter
1 (6 ounce) can crab, drained
1 pound asparagus, tough ends snapped
1 packet dry Bearnaise sauce mix (such as Knorr®)
1 cup whole milk
½ cup butter

Directions:
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Sprinkle the filets with salt and pepper. In a small saucepan over low heat, melt 1/4 cup of butter; gently stir in the crab meat, and simmer while you broil the filets. Broil the filets until they reach the desired stage of doneness; for medium (slightly pink in the center), broil 10 to 12 minutes on the first side and 6 minutes on the second side. Set the filets aside to rest. Place a steamer insert into a skillet, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the asparagus, recover, and steam until just tender, 2 to 6 minutes depending on thickness. Whisk Bearnaise sauce mix with milk in a saucepan. Add 1/2 cup of butter, and bring the sauce to a boil over medium heat, whisking constantly; reduce heat to a simmer, and whisk until sauce has thickened, about 1 minute. To assemble, top each broiled filet with crab meat, then half the asparagus; spoon Bearnaise sauce to taste over the asparagus.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 2 servings

Calories: 1288.6
Fat: 97.4 g
Saturated fat: 55 g
Carbohydrates: 21.8 g
Sugars: 9.7 g
Dietary fiber: 4.6 g
Protein: 83.2 g
Cholesterol: 436.4 mg
Sodium: 1354.6 mg
Banana Mocha Smoothie


Ingredients:
nonfat milk, banana, instant coffee granules

Directions:
In a blender, combine all ingredients. Cover and process for 45 to 60 seconds or until frothy.
Pour into glasses; serve immediately.
Cornbread in a Skillet


Ingredients:
all-purpose flour, cornmeal, baking powder, salt, egg, milk

Directions:
In bowl, combine flour, cornmeal, baking powder& salt.
In another bowl, beat the egg,milk and 3 tspn oil Stir into dry ingredients just until moistened Heat remaining oil in heavy 8-in skillet over low heat Pour batter into the hot skillet, cover& cook for 4-5 minute.
Turn and cook 4 minutes longer or until golden brown.
Roasted Tomatoes With Garlic, Gorgonzola and Herbs


Ingredients:
roma tomatoes, garlic cloves, kosher salt, fresh ground black pepper, gorgonzola, parmesan cheese, flat leaf parsley

Directions:
Preheat oven to 375°F
Using a teaspoon, remove seeds from tomatoes. Place tomato halves, cut side down, on paper towels to drain for about 5 minutes.
In a large bowl, mix together 2 tablespoons of the olive oil, garlic, salt, and pepper. Using clean hands, gently toss the drained tomato halves in the oil mixture until coated. Marinate the tomatoes for 10 minutes.
In a small bowl mix together the bread crumbs and Gorgonzola cheese.
Place the marinated tomato halves, cut side up, on a parchment paper-lined baking sheet. Fill each tomato half with the bread crumb filling. Drizzle with the remaining olive oil.
Bake for 20 to 25 minutes until slightly softened and the underside of the tomatoes are brown.
Arrange the cooked tomatoes on a serving platter. Sprinkle with the chopped parsley and serve immediately.
Bacon Fries
Category: side-dish
By Christopher Nance-Boykin

Bacon fries are just something out of this world. If French fries weren't already perfect by themselves, now make them even more awesome by wrapping bacon around them. Garnish with parsley flakes and eat while warm, with a sriracha ketchup sauce if you like.

Ingredients:
cooking spray
1 (28 ounce) package frozen steak fries
1 (16 ounce) package bacon slices, halved
¼ teaspoon seasoned salt

Directions:
Preheat oven to 475 degrees F (245 degrees C). Spray a large baking sheet with cooking spray. Wrap half a bacon slice around each French fry and place seam side-down on the baking sheet about 1-inch apart. Bake in the preheated oven until bacon is browned and crisp, about 30 minutes. Remove from oven and sprinkle with seasoned salt. Transfer to serving plate.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 245.3
Fat: 12.4 g
Saturated fat: 3.5 g
Carbohydrates: 24.6 g
Sugars: 0.2 g
Dietary fiber: 1.9 g
Protein: 9.1 g
Cholesterol: 20.5 mg
Sodium: 784.3 mg
Peanut Butter Banana Chocolate Delight


Ingredients:
peanut butter, banana, sugar

Directions:
Spread peanut butter on flat bread and then place sliced banana, sugar, chocolate syrup and chocolate  chips on bread.
Fold in half and microwave for 10 seconds, just long enough to melt chocolate chips. Cut in half and serve.
Asparagus Soup


Ingredients:
water, celery, navy beans, asparagus, fennel seed, celery seed, dried dill, fresh dill weed, salt, green peppercorn

Directions:
Wash and cut up the celery and put it in a large pot with the water and the canned beans, including the packing liquid from the beans. Heat to a simmer.
Wash the asparagus, and snap off both the tough ends and the tips. Grind the spices and add them to the soup. Add the asparagus stalks and ends to the soup and simmer until quite tender; about 10 minutes. Reserve the tips.
Remove the tough stem ends from the soup and discard. Puree the soup thoroughly in a blender. The soup may be made ahead up to this point; it should keep in the fridge for 24 hours.
To serve, add the cream (if using] and reheat the soup gently. Steam the reserved tips separately until tender.
Serve the soup garnished with the steamed tips.
Garlic Potato Topped Stroganoff Shepherd's Pie


Ingredients:
bacon, carrots, seasoning salt, Worcestershire sauce, onion, sour cream, ground beef, mashed potatoes, garlic powder

Directions:
Preheat oven to 375°F.
In a 12-inch skillet over medium heat, add beef, onion, Worcestershire sauce, and seasoning salt.
Cook until beef is brown and onions are tender, stirring often; drain.
Return to skillet and add half the bacon, and all the carrots and gravy.
Reduce heat to medium-low.  Cook 5 minutes, stirring often.
Stir in peas and sour cream cook 2 minutes.
Spoon into an ungreased 8 x 8-inch glass baking dish.
Topping.
Take leftover potatoes and garlic powder mix together.
Border the edges of the pie with potatoes.
Sprinkle with remaining bacon.
Bake at 375°F for 30 to 40 minutes or until potatoes are lightly browned.
Melting Moments - Rum Flavored


Ingredients:
butter, powdered sugar, salt, cornstarch, all-purpose flour, butter, powdered sugar, milk

Directions:
In medium mixing bowl, cream butter until fluffy and gradually add the powdered sugar and salt. Mix thoroughly, and gradually add the cornstarch and flour and blend well.
Form the dough into bite-sized balls, slightly flattening the top. Preheat oven to 350°. Bake for 10-12 minutes or until the cookies are golden on the bottom. Cool completely.
While the cookies cool, make the frosting. In a small bowl, combine the butter, confectioners' sugar, rum extract, and milk  until creamy. Ice the cookies when they are completely cooled. I usually pipe the frosting on top, and then sprinkle with a few Christmas decors.  Store in tins, separated in layers by plastic wrap.
Grilled Chicken Wings - Japanese Style


Ingredients:
soy sauce, sake, mirin, scallions, garlic cloves, fresh ginger, chicken wings

Directions:
Mix together everything but the chicken wings in a large baking dish.  Add the chicken wings and turn to coat, then cover with plastic wrap, and refrigerate for at least 2 hours or as long as overnight.  Turn the wings occasionally in the marinade.
Start a charcoal or wood fire or preheat a gas grill or broiler; the fire should be only moderately hot and the rack about 6 inches from the heat source.  If you are going to broil the wings, line your pan with foil.
Remove the wings from the marinade and put on the grill or in the broiler.  Cook for about 10 minutes on each side, remove from the heat, and serve immediately.
Great Mushroom Barley Soup


Ingredients:
butter, canola oil, pepper, onions, nutmeg, carrot, dried thyme, celery, pearl barley, garlic, fresh parsley, mushrooms, chicken broth

Directions:
In a large pot, melt the butter.
Add the onions, carrots, celery and garlic and sauté until tender, but not browned.
Add the mushrooms.
Cook just until soft.
Add the broth, seasonings and barley.
Bring to a boil.
Simmer 1 1/2 to 2 hours or until the barley is tender.
The soup can be thinned with additional broth if it becomes too thick.
Poached Quince with Cranberries
Category: desserts
By Buckwheat Queen

Quince fruits poached in sweet syrup with tart cranberries. They make a beautiful presentation at your next get-together.

Ingredients:
2 cups water
¾ cup agave nectar
¼ cup white sugar
1 cup fresh orange juice
2  ripe quinces
½  cinnamon stick
2 cups fresh cranberries
1 tablespoon grated orange zest

Directions:
Combine water, agave nectar, white sugar, and orange juice in a saucepan over medium-high heat and bring to a boil. Meanwhile, wash and peel the quince fruits and cut out any dark spots. Add whole quinces to the boiling liquid and reduce heat. Simmer for 10 minutes. Turn quince over 180 degrees and simmer an additional 10 minutes. Add cranberries and simmer until quince are tender to a knife, 10 minutes. Serve quince cored or whole with the cranberries and syrup ladled over them. Top with orange zest.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 4 servings

Calories: 306.8
Fat: 0.2 g
Carbohydrates: 80.5 g
Sugars: 64.6 g
Dietary fiber: 6.6 g
Protein: 0.8 g
Sodium: 7 mg
Mini Pasta, Pea and Bacon Quiches


Ingredients:
eggs, peas, skim milk, cheese, spring onion

Directions:
Grease a muffin tin lightly and preheat oven to 180 degrees Celcius.
Whisk all ingredients together and spoon into muffin holes - you should get between six and eight, depending on how much you put inches.
Bake for 10-15 minutes until set and slightly browning on the top.
Whole Wheat Banana Pancakes


Ingredients:
whole wheat flour, oatmeal, baking powder, baking soda, salt, skim milk

Directions:
Mix up all ingredients with a fork or wire whisk.
cook on a non-stick pan or use a small amount of olive oil or cooking spray for each pancake.
Roasted Green Beans and Red Peppers


Ingredients:
green beans, red bell pepper, extra virgin olive oil

Directions:
Preheat oven to 500ºF.
Toss green beans and bell pepper with oil and salt and freshly ground pepper to taste. Spread in an even layer on a rimmed baking sheet and roast at 500ºF until browned and tender, turning once halfway through cooking, about 10 minutes.
Avocado, Chive and Lemon Dip


Ingredients:
avocado, garlic clove, parsley, chives, lemon juice, yogurt, salt, pepper

Directions:
"Whiz flesh of avocado with remaining ingredients and adjust salt and pepper to your liking."