xiaoxl/recipe_data huggingface dataset:
Coconut Cream Cake I
Category: desserts
By GPAIN

An easy cake using a white cake mix, and moistened with a creamy coconut sauce. You may reduce the amount of sauce if you prefer, and it will still be delicious.

Ingredients:
1 (18.25 ounce) package white cake mix
3  eggs
⅓ cup vegetable oil
1 cup water
½ teaspoon coconut extract
1 (14 ounce) can sweetened cream of coconut
1 (14 ounce) can sweetened condensed milk
1 cup heavy whipping cream
1 tablespoon white sugar
1 cup flaked coconut

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean. In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight. In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.

Prep time: 15 mins
Cook time: 35 mins
Total time: 8 hrs 50 mins
Yields: 1 - 9x13 inch pan

Calories: 287.9
Fat: 14.6 g
Saturated fat: 7.5 g
Carbohydrates: 36.6 g
Sugars: 30.6 g
Dietary fiber: 0.5 g
Protein: 3.5 g
Cholesterol: 42.4 mg
Sodium: 189.6 mg
Creamy Hollandaise Sauce
Category: side-dish
By STEPHANO

This creamy, slightly tart Hollandaise sauce is made from an emulsion of egg yolks, butter, and lemon juice cooked over gentle heat. The secret is to keep the heat LOW so that the egg yolks don't curdle, and to whisk constantly.

Ingredients:
4  egg yolks
3 ½ tablespoons lemon juice
1 pinch ground white pepper
⅛ teaspoon Worcestershire sauce
1 tablespoon water
1 cup butter, melted
¼ teaspoon salt

Directions:
Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm until ready to serve.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 463.7
Fat: 50.4 g
Saturated fat: 30.7 g
Carbohydrates: 2 g
Sugars: 0.5 g
Dietary fiber: 0.1 g
Protein: 3.2 g
Cholesterol: 326.9 mg
Sodium: 482.2 mg
Strawberry Cheesecake Bon Bons


Ingredients:
graham cracker crumbs
Absolutely the Best New York Cheesecake (Gluten-Free]
strawberries

Directions:
Mix graham cracker crumbs, biscuit crumbs, and 3 Tbsp of the cheesecake and set aside. Hull the strawberries from the bottom (opposite the leaves] and set aside. NOTE: A potato peeler works great!
Place remaining cheesecake (without crumbs] into a pastry bag. Fill strawberries with cheese filling, then smear the bottoms of strawberries with the crumb mixture.
Drizzle hot fudge syrup over strawberries. Serve immediately or cover tray with plastic wrap and refrigerate till needed later that day.
Moroccan White Beans Loubia


Ingredients:
onion, olive oil, tomatoes, garlic, turmeric, ground cumin, salt, pepper, parsley, cilantro, tomato paste, water, navy beans

Directions:
Saute the onion in olive oil until golden.
Add tomato; cook.
Add garlic; cook.
Add turmeric, ground cumin, salt and pepper.
Add parsley.
Add cilantro; cook.
Add 1 cup water.
Add beans.
Simmer for 20 minutes, stirring so it doesn't burn.
Fried Corn With a Cheese Twist!


Ingredients:
fresh corn, parmesan cheese, cilantro, bacon, garlic powder

Directions:
heat your oil and place ears in the oil and let fry, rotating them every so often.
in a flat container (in order to roll the corn in] mix the cheese, bacon and cilantro (garlic too if desired]. mix well and let sit until ready to use.
once corn starts to brown remove and briefly place on paper towels to drain (roll it a little].
roll the corn into the cheese mixture and get a nice thick coating on them and serve immediately.
a great alternative to the boring usual corn on the cob.
Candied Walnuts


Ingredients:
butter, walnuts, brown sugar

Directions:
Dump in crockpot on hight for 1 hour., Mix with wooden spoon., Lay out on aluminum foil for 15 min to cool.
Savory Rice Pilaf With Lavender & Apricots


Ingredients:
butter, onion, celery, garlic clove, rice, chicken broth, candied ginger, dried lavender blossoms, salt, currants, lemon juice, pistachios, fresh parsley, fresh spearmint

Directions:
Melt butter in medium saucepan; gradually add onion and celery; cook until wilted.  Add garlic and rice; stir until thoroughly coated with butter.
Add broth, ginger, lavender and salt.
Bring to boil; reduce heat to low.
Cover and cook without stirring until liquid is absorbed.
When rice is tender, stir in currants, apricots, and lemon juice.
Remove from heat and let stand covered to soften fruits.
Add nuts and herbs and mix well.
Serve immediately.
Pecan-Ricotta Waffles
Category: breakfast-and-brunch
By lutzflcat

Crispy on the outside, soft on the inside, with a little crunch from the pecans. Keep waffles warm in the oven as they complete cooking and come off the waffle iron. The ricotta adds tenderness, richness, and great texture to the waffles. Breakfast, brunch, or breakfast-for-dinner never looked better! Serve with butter, maple syrup, and additional pecans, if desired.

Ingredients:
1 ¾ cups all-purpose flour
2 tablespoons brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ½ cups buttermilk
½ cup ricotta cheese
2  large eggs
4 tablespoons unsalted butter, melted and cooled
1 ½ teaspoons maple extract
cooking spray
¾ cup chopped pecans

Directions:
Preheat the oven to 200 degrees F (95 degrees C). Preheat a waffle iron according to manufacturer's instructions. Whisk flour, brown sugar, baking powder, baking soda, and salt together in a mixing bowl. Combine buttermilk, ricotta cheese, and eggs in a large bowl; blend with an electric mixer until smooth. Stir in melted butter and maple extract. Add flour mixture to buttermilk mixture and stir until just combined but still lumpy; don't overmix or the waffles will be tough and chewy. Lightly spray the waffle iron grids with cooking spray, if needed, following the manufacturer's instructions for cooking. Add about 1 cup of batter depending on the size of your waffle iron, spreading evenly, and sprinkle batter with about 2 to 3 tablespoons pecans. Cook until golden brown, 3 to 5 minutes, making sure the waffle is fully cooked before lifting the lid (the steam slows down once the waffles are done). Remove waffle, place on a baking sheet without stacking, cover loosely with aluminum foil, and place in the preheated oven to keep warm. Repeat with remaining batter.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 5 waffles

Calories: 468.4
Fat: 25.9 g
Saturated fat: 9.1 g
Carbohydrates: 46.2 g
Sugars: 9.9 g
Dietary fiber: 2.8 g
Protein: 13.7 g
Cholesterol: 108.8 mg
Sodium: 477.1 mg
Caramelized Onion Pizza


Ingredients:
onions, butter, olive oil, light mayonnaise, pesto sauce, basil, frozen spinach, sun-dried tomato packed in oil, black olives, mozzarella cheese, romano cheese, parmesan cheese, tomatoes, fresh parsley

Directions:
Pre-heat the oven to 425°F.
Pat your favorite pizza dough in a round pizza pan Add the butter and olive oil to a skillet.
Once the butter is melted add the sliced onions.
Keep the heat medium to low and slowly cook the onions.
This could take from 20 minutes to 40 minutes.
While the onions are cooking squeeze all the water from the chopped spinach.
Combine the mayonnaise and basil or pesto.
Spread the mayonnaise and basil sauce on the dough.
Sprinkle the sun dried tomatoes and spinach on top of the sauce.
Add all of the onions and sliced black olives.
Top with Shredded cheese and grated romano or Parmesan cheese.
Bake in hot oven for 20 minutes.
Remove from oven and top with chopped parsley and tomato.
ENJOY!
Cookie Mud


Ingredients:
character(0]

Directions:
Get together a bunch of people who won't mind hearing each other moan in orgasmic-like pleasure.
Put your batch of cookie dough in a largish Pyrex measuring container (4 or 8 cup unit with handle] or other microwave safe dish and nuke in the microwave - if you have a really high powedred microwave do it for about 2 minutes then check it, if you have a lower powered machine do it for for 3 minutes and then check it; it's done when the texture is rather foamy -  kind of half-cooked but not cake-y; increase the time by 30 seconds to a minute if it's not quite done, yet, remembering that it's not supposed to be completely cooked.
The first time you make Cookie Mud you might have to do a little experimentation to get the amount of time and done-ness to your liking, but it's worth the effort!
When it's ready, hand spoons to your friends, put the container on a hot pad within reach of them all, and back away quickly... if they've never had it before, they might be a briefly dubious - but if they've had it before, you might lose a finger if you don't get away from it fast enough.
Sausage Tomato Gravy


Ingredients:
pork sausage, flour, milk, Rotel tomatoes & chilies

Directions:
Cook sausage patties in a black cast iron skillet till done, obviously.  Then remove the sausage and put it on some paper towels to blot up some of the grease.
Drain grease from pan leaving only enough to coat the bottom (about 2 tablespoons], add a handful of flour (3 tablespoons will do] to the grease and cook it, stirring ALL the time, till it turns brown.
Add the milk to the browned flour and stir till all the lumps are gone and it's thick. Add the drained Ro-Tel tomatoes and stir till it's the consistency that you like. (add more milk if it's too thick].
Crumble up the sausage and add back to the gravy then spoon it over hot biscuits.
Then turn around and slap the person next to you on account of it's so good you just have to slap somebody!
Easiest Focaccia Recipe
Category: bread
By MORTICIA_ADDAMS

Extremely easy, fast and cheap. Great for sandwiches and snacks. You may use more or less olive oil or salt if you wish.

Ingredients:
1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
⅓ cup warm water (110 degrees F/45 degrees C)
2 cups all-purpose flour
2 tablespoons olive oil
¼ teaspoon salt

Directions:
In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes. Preheat oven to 475 degrees F (245 degrees C). Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt. Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you'll have to wait just about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 2 to 4 servings

Calories: 296.4
Fat: 7.4 g
Saturated fat: 1 g
Carbohydrates: 49.4 g
Sugars: 1.2 g
Dietary fiber: 2.1 g
Protein: 7.1 g
Sodium: 147.6 mg
Creamy Nutmeg Potato Soup


Ingredients:
potatoes, sweet potato, celery, chicken broth, half-and-half cream, butter, flour, chicken bouillon cubes, ground black pepper, nutmeg

Directions:
Combine potatoes, celery, onion and 4 cups chicken broth in a pan and bring to a boil. On medium high cook until potatoes are tender, 12-15 minutes. Strain and save liquid.
Put liquid back in pot and add half & half. Heat on medium. In a bowl combine melted butter and flour. Stir into half & half mixture. Once thickened add in the vegetables, the rest of the broth, bouillon, pepper and nutmeg.
Enjoy!
Herbed Olive and Anchovy Dip


Ingredients:
milk, olive oil, red onion, garlic clove, fresh flat-leaf parsley, fresh marjoram, fresh thyme, black olives, capers, red wine vinegar, lemon juice, olive oil

Directions:
Combine anchovies and milk in small bowl,  stand 10 minutes, drain well.
Heat half of the oil in a large frying pan, cook bread, stirring, until browned lightly, remove from pan.
Heat remaining oil in same pan, cook onion, garlic and herbs, stirring until onion is soft.
Blend or process anchovies, bread, onion mixture, olives, capers, vinegar and juice until combined. With motor operating, add extra oil in thin stream, process until almost smooth.
Serve with crusty bread.
My Best Turkey Burger Recipe


Ingredients:
turkey, onion, mushroom, zucchini, Worcestershire sauce

Directions:
In a food processor, chop cooked onion, mushrooms and zucchini until very fine.
Work the vegetable mixture into the ground turkey.
Form into 8 patties and using a hamburger press, press into shape.
Sprinkle salt and pepper and dash each with a sprinkle of Worcestershire sauce.
Grill or cook on a griddle pan approx 5-7 minutes on each side over medium heat until cooked through and internal temperature reaches 165 degrees.
I serve mine with provolone cheese and avocado mayonnaise. Yum!
Easy Low-Fat Creamy Dill Salmon


Ingredients:
salmon fillet, low-fat mayonnaise, Miracle Whip, dill, lemon juice

Directions:
Lay salmon filet on large piece of tin foil (shiny side of foil facing up].
Sprinkle salmon with lemon juice.
Spread enough mayo over salmon to cover the filet.
Season with salt and pepper.
Season with enough dill to cover the filet.
Make a "tent" around the salmon with the foil.
BBQ on medium heat until salmon is cooked to your liking.
Linguini With Canned Tuna


Ingredients:
linguine, extra virgin olive oil, fresh garlic, fresh garlic, crushed red pepper flakes, fennel seed, tuna packed in oil, sea salt, canned tomato, lemon zest, fresh parsley

Directions:
Bring a large pot of salted water to a boil.  When boiling, cook the linguini.
Heat oil in a large skillet and add the garlic, red pepper flakes and fennel seeds.  Cook until garlic is golden.
Add the tuna and sea salt.  Then add the tomatoes and bring to a boil.  Reduce heat to a simmer and simmer 4 minutes.  Add the lemon zest.
Drain the cooked linguini and add to the pan with the tuna mixture.  Toss gently and serve, garnished with chopped parsley.
Broccoli Florets Balsamic


Ingredients:
broccoli florets, extra virgin olive oil, lemon juice, lemon wedge

Directions:
In a steamer, place the broccoli and cook over simmering water for 10 minutes or until fork tender.
Mix together the oil, lemon juice, and vinegar, and drizzle over; garnish with lemon wedges and season with salt and pepper.
Blueberry Nut Oat Bran Muffins
Category: bread
By Kristi

This is a delicious and lighter version of a type of oat bran muffin. You could vary the fruit - blueberries, strawberries, canned peaches, etc. They are incredibly delicious served with fresh strawberries. Yum!

Ingredients:
1 ½ cups oat bran
1 ½ cups all-purpose flour
½ cup packed brown sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1 ⅛ cups applesauce
½ cup egg substitute
2 tablespoons canola oil
1 teaspoon vanilla extract
1 ½ cups blueberries
¼ cup chopped pecans
½ cup low fat granola

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a 12 cup muffin pan with paper muffin liners, and spray liners with cooking spray. In a large bowl, mix the oat bran, flour, brown sugar, baking soda, baking powder, cinnamon, and salt. In a separate bowl, blend the applesauce, egg substitute, canola oil, and vanilla extract. Thoroughly mix the applesauce mixture into the flour mixture. Fold in the blueberries and pecans. Spoon the batter into the prepared muffin cups. Sprinkle batter with granola, and press granola lightly to make it stick. Bake 18 minutes in the preheated oven, or until a toothpick inserted into a muffin comes out clean. Cool on a wire rack.

Prep time: 15 mins
Cook time: 18 mins
Total time: 45 mins
Yields: 12 muffins

Calories: 202.9
Fat: 5.6 g
Saturated fat: 0.6 g
Carbohydrates: 37.8 g
Sugars: 14.6 g
Dietary fiber: 3.5 g
Protein: 5.7 g
Cholesterol: 0.1 mg
Sodium: 396.7 mg
Pho Bo - Beef Noodle Soup


Ingredients:
bean sprouts, shallots, filet of beef, fresh ginger, cinnamon bark, star anise, caster sugar, salt, fresh ground black pepper, fish sauce, hoisin sauce, chili sauce, limes, red chilies, Thai basil

Directions:
Make the broth by bringing the stock to a boil.
Add the ginger, cinnamon, coriander seeds and star anise.
Simmer for 15 minutes, then add the sugar, salt, pepper and fish sauce.
Strain the broth and return to the pan, keeping hot over a low heat.
Boil a pan of water and cook the noodles until al dente.
When you put the noodles in the water, put the beef in the hot broth to cook. You don't need to boil it. The beef will cook just from the heat of the broth because it is so thinly sliced.
Drain and divide the noodles among individual bowls.
Add a handful of beansprouts, some shallots and coriander.
Ladle the hot broth and beef over.
At the table, each person can add the hoisin sauce, chilli sauce, lime juice, fresh chilli and basil to taste.
Yummy 5 Cup Salad


Ingredients:
coconut, sour cream, chunk pineapple, mandarin orange, miniature marshmallow

Directions:
"Mix all together and chill overnight in refrigerator."
Fresh Pineapple Mimosa
Category: uncategorized
By France C

Brunch isn't complete without a mimosa! Try this tasty, tropical twist that uses freshly diced pineapple instead of orange juice, and you'll be hooked! I like to use Prosecco or Cava but feel free to use champagne. Adjust the pineapple puree to wine ratio to suit your tastes.

Ingredients:
1 cup diced fresh pineapple
2 ounces triple sec
20 ounces chilled dry sparkling wine, or as needed

Directions:
Place diced pineapple and triple sec into a high-speed blender or mini food processor. Blend until smooth, 15 to 20 seconds. Divide the mixture between 4 champagne flutes. Top each glass with 5 ounces of sparkling wine. Serve immediately.

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

Calories: 196.1
Fat: 0.1 g
Carbohydrates: 16.1 g
Sugars: 11.3 g
Dietary fiber: 0.6 g
Protein: 0.3 g
Sodium: 8.8 mg
Bird's Chicken and Bow Ties in Cheese Sauce


Ingredients:
bow tie pasta, olive oil, boneless skinless chicken breast, heavy cream, chicken broth, thyme, crushed red pepper flakes, cream cheese, feta cheese, green onion, salt, black pepper, peas

Directions:
Cook Pasta according to package directions. Meanwhile, in a large nonstick skillet, heat oil over medium-high heat; Add chicken and saute', stirring occasionally, until just browned (about 4 minutes]. Remove the chicken from pan; set aside.
In same skillet, over medium high heat, bring next 4 ingredients to a boil. Reduce heat and simmer until reduced to about 1 cup (about 5 minutes].
Reduce heat to medium and stir in cheeses until incorporated and melted. Add reserved chicken and cook until no longer pink in center, about 5 minutes.
Remove from heat and stir in green onion, salt and pepper, and peas. Toss gently in a large serving bowl with the drained pasta and serve.
VARIATION: Pour mixture evenly into casserole dish, top lightly with bread crumbs and heat 15 minutes at 350°F.
Cream Cheese and Salmon Pinwheels


Ingredients:
cream cheese, smoked salmon, onion, mayonnaise

Directions:
In a small bowl, thoroughly mix cheese, salmon and onion.
Cut crusts off bread, and cut several thin, long slices.
With a rolling pin, flatten bread so that it's easy to roll.
Spread each long slice with mayonnaise, then spread on the cream cheese and salmon mixture.
Roll each slice lengthwise like a jelly roll, slowly and carefully to make it as tight or pressed as possible.
Cover with wax paper or saran wrap and wrap with kitchen string so it'll keep its shape.
Store in fridge so it can chill and set.
When ready to serve, slice into thin pinwheels.
Ponzu Chicken Sandwich
Category: world-cuisine
By Allrecipes

This is no ordinary chicken sandwich! Chicken breasts are marinated in ponzu sauce, pineapple juice, garlic, ginger, and herbs, then cooked together with onion, peppers, and cabbage, loaded into hoagie rolls, and topped with Swiss cheese.

Ingredients:
1 cup prepared ponzu sauce
1 cup chopped fresh cilantro
½ cup pineapple juice
4  fresh mint leaves, chopped
4 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 tablespoon toasted sesame oil
1 tablespoon chili oil
1 teaspoon brown sugar
3  skinless, boneless chicken breast halves, cut into chunks
1 tablespoon olive oil
1  onion, sliced
1  red bell pepper, sliced
1  jalapeno pepper, sliced
salt and freshly ground black pepper to taste
1 small head cabbage, shredded
4  Italian-style hoagie buns, split lengthwise and toasted
12 slices Swiss cheese
¼ cup chopped fresh cilantro, divided
1 tablespoon sesame seeds, divided
1 tablespoon chile-garlic sauce (such as Sriracha®), or to taste - divided
1  lime, cut into wedges

Directions:
Preheat oven to 500 degrees F (260 degrees C). Combine ponzu sauce, 1 cup cilantro, pineapple juice, mint leaves, garlic, fresh ginger, sesame oil, chili oil, and brown sugar together in a large bowl. Add chicken and toss to coat. Remove chicken from ponzu sauce mixture, reserving marinade. Heat large pot or Dutch oven over medium-high heat. Add chicken and cook, stirring frequently, until browned, about 5 minutes. Stir in olive oil, onion, red bell pepper, jalapeno pepper, salt, and black pepper. Cook and stir until onion has softened and turned translucent, about 5 minutes. Pour reserved marinade into chicken mixture and bring to a boil. Stir in cabbage and cook until slightly wilted, 4 to 5 minutes. Using a slotted spoon, transfer chicken mixture into toasted hoagie buns and top each sandwich with 3 slices Swiss cheese. Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and buns are toasted, about 5 minutes. Garnish each sandwich with 2 tablespoons cilantro, 1/4 of the sesame seeds, and 1/4 of the chile-garlic sauce. Serve with lime wedges.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 4 sandwiches

Calories: 516.5
Fat: 21.7 g
Saturated fat: 9.4 g
Carbohydrates: 52.3 g
Sugars: 9.5 g
Dietary fiber: 5.3 g
Protein: 28.2 g
Cholesterol: 61.1 mg
Sodium: 1354.1 mg
Carrot Cake - Dairy Free


Ingredients:
flour, sugar, baking powder, cinnamon, salt, eggs, carrots

Directions:
Blend all ingredients and mix very well., Pour into greased and floured 9 inch baking pan., Bake for 25- 30 minutes at 350.