xiaoxl/recipe_data huggingface dataset:
Autumn Spice Pound Cake W/ Pomegranate Glaze


Ingredients:
shortening, sugar, eggs, pumpkin, pomegranate juice, all-purpose flour, baking soda, salt, baking powder, cinnamon, apple, powdered sugar, pomegranate juice

Directions:
Preheat oven to Heat oven to 350 degrees., Grease and flour tube pan., Cream shortening and sugar thoroughly., Mix in eggs, pumpkin and juice., Blend in flour, soda, salt, baking powder, and cinnamon., Stir in apples., Pour into prepared tube pan., Bake 65 to 70 minutes or until wooden pick inserted in center comes out clean., Allow to cool for 15 minutes then remove from pan to cool completely., After about an hour when cake is cooled, mix glaze and drizzle over cake.
Greek Chicken With Orzo


Ingredients:
chicken thighs, garlic cloves, olive oil, red onion, tomatoes, tomato puree, red wine, eggplant, water, orzo pasta, dried fennel seed, dried oregano, black olives, lemon, zest of, feta

Directions:
Crush one clove of garlic and mix with half the oregano and half the olive oil, rub well into the chicken thighs, leave for at least two hours.
Roast the red peppers in a 200°C oven for about 30-40 minutes until the skin is blackened. Leave to cool for a few minutes and remove skin. Slice into 1cm thick strips.
Toss the eggplant with remaining olive oil. I like to cook this on the George Foreman grill for 3-5 minutes, as it adds a bit of a smoky flavour, but if you prefer, fry in a pan for 5 mins or so tossing occasionally until cooked.
Remove the chicken from the oil and garlic mixture, making sure you knock the bits of garlic off, as these will burn. Fry the chicken in a dry pan skin side down for about 5 minutes, turn over and cook for another 3-5 minutes until lightly browned.
Remove chicken from the pan and cook onion in the chicken fat for approx 3 mins until lightly brown. Add remaining garlic for last 30 seconds.
Add red wine to pan and bring to boil. Reduce heat and add tomatoes, puree, fennel seeds, oregano, red pepper and eggplant. Cook for about 5 minutes until the tomato is soft. Stir in Orzo, half the water and the black olives.
Place in a casserole dish, put chicken on top. Spoon over some of the liquid, making sure all the pasta is submerged. Put lid on casserole and bake in 180°C oven for about 30-40 minutes until chicken and pasta are cooked, and there is only a little remaining liquid.
Pour yourself a glass of wine while you wait for the chicken, but do check the casserole every 10 minutes or so, and top up the water if it's looking dry.
I prefer to skin the chicken before serving, but it's up to you. Sprinkle lemon zest and feta over pasta and serve with another glass of wine.
Vodka Lime Slush


Ingredients:
vodka, lime slice

Directions:
Combine sherbet and juice in blender or processor in batches and mix well.  Cover and freeze until firm, 1 hour or overnight.
Transfer mixture to blender or processor in batches.  Add soda and vodka and mix until slushy.  Pour into glasses.  Garnish with lime slices.
Kittencal's Beef and  Bell Pepper Sandwich


Ingredients:
olive oil, green bell pepper, red bell pepper, onions, cayenne pepper, garlic, fresh ground black pepper, salt, deli roast beef, mozzarella cheese, provolone cheese

Directions:
Heat oil in a large skillet over medium-high heat.
Add in sliced bell peppers and onions with cayenne pepper; saute stirring until softened.
Add in garlic and cook stirring for 2-3 minutes.
Season with black pepper and salt.
Pile/divide the sliced beef onto the toasted buns then sprinkle the beef with freshly ground black pepper.
Place the cheese onto the beef then place the bell pepper mixture and sauteed mushrooms (if using] on top of the cheese.
Cover with the remaining toasted half of the roll.
Wrap each roll in a paper towel and microwave until just heated through (about 45 seconds].
Alabama Mud Cake


Ingredients:
cherry pie filling, pecans, butter

Directions:
Preheat oven to 350°F.
Spray 13 x 9-inch pan with cooking spray.
Spread pineapple and juice in bottom of pan.
Top with cherry pie filling.
Sprinkle cake mix evenly over the fruits.
Scatter chopped pecans and chocolate evenly over the top.
Spread butter slices evenly over the top.
Bake in preheated oven approximately 40 minutes or until an inserted toothpick comes out clean.
Strawberry Cake Filling
Category: desserts
By Lisa

Easy to make filling that isn't too sweet.

Ingredients:
1 cup water
3 tablespoons cornstarch
2 ½ cups frozen strawberries, thawed and cut into bite size pieces
¾ cup white sugar

Directions:
Whisk water and cornstarch together in a large saucepan. Stir strawberries and sugar into the water. Cook strawberry mixture over medium heat until thick, about 10 minutes. Allow to cool completely before use.

Prep time: 5 mins
Cook time: 10 mins
Total time: 45 mins
Yields: 2 13x9-inch cakes' filling

Calories: 397.8
Fat: 0.6 g
Carbohydrates: 100.8 g
Sugars: 84.4 g
Dietary fiber: 4 g
Protein: 1.3 g
Sodium: 6.6 mg
Chef John's Beef on Weck Sandwiches
Category: main-dish
By Chef John

Welcome to one of this country's most delicious unknown sandwiches, the Beef on Weck. This simple but brilliant creation features thinly sliced, horseradish-covered roast beef piled high on a freshly baked kummelweck roll. When you add a steaming ramekin of fresh beef jus for dunking, you'll understand why this is the pride of Western New York (sorry, chicken wings). Serve with chips or fries and pickles on the side.

Ingredients:
2 pounds beef top-sirloin roast
salt and pepper to taste
1 tablespoon vegetable oil
2 teaspoons all-purpose flour, or as needed
2 ½ cups cold beef broth
2 teaspoons aged balsamic vinegar, or to taste
4  kummelweck dinner rolls, split
¼ cup extra-hot prepared horseradish, or to taste

Directions:
Season beef with salt and black pepper. Heat oil in a large skillet over medium-high heat. Cook beef roast in hot oil until browned on all sides on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer beef to a plate to rest. Remove skillet from heat and whisk flour into skillet until flour taste cooks off, about 1 minute. Pour cold beef broth into skillet; place skillet over medium-high heat. Stir balsamic vinegar, black pepper, and any accumulated juices from the roast beef plate into beef broth mixture; cook until jus reduces slightly, about 5 minutes. Season with salt. Slice sirloin as thinly as possible against the grain. Pile meat onto the base of each roll. Spread a thick layer of horseradish on the top bun and place top bun over meat. Serve with jus for dipping.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 387.8
Fat: 13.5 g
Saturated fat: 4.1 g
Carbohydrates: 17.9 g
Sugars: 3.1 g
Dietary fiber: 1.1 g
Protein: 46.1 g
Cholesterol: 79 mg
Sodium: 817.1 mg
Pavlova Clouds for Valentine's Day


Ingredients:
sugar, lemon juice, vanilla extract, cornstarch, heavy cream, strawberry, blackberry

Directions:
Preheat oven to 300.
Line baking pan with wax paper(parchment paper].
In a large bowl beat egg whites until soft but not dry. Gradually add sugar 1 tbsp at a time; beating well after each addition. Beat until thick and glossy. Gently fold in vanilla and lemon juice and cornstarch. Spoon into mounds on baking sheet. Bake one hour and let cool in oven for 1 hour. Once completely cooled top with whip cream( 1 pint heavy cream, 1 tsp vanilla, 1 tbsp icing sugar]. Top with strawberries and blackberries and finally drizzle melted semi sweet chocolate over all and serve to your Sweetie!
Air Fryer Potato Chips
Category: appetizers-and-snacks
By thedailygourmet

Conventional potato chips provide a salty, crisp snack but are packed with excess fat because they are fried. These chips still provide a salty crispness but are made in an air fryer. The seasoning is just what I wanted, but you can use a ranch seasoning, truffle salt, garlic salt, etc. as well.

Ingredients:
1 large russet potato, peeled
cooking spray
1 teaspoon smoked Cheddar salt (such as Bitterman)

Directions:
Set a mandoline on the thinnest level and carefully cut potato into thin slices. Add sliced potatoes to a bowl of water and soak for 15 minutes. Pour out water, cover potatoes with fresh water, and soak for an additional 15 minutes. Meanwhile, preheat the air fryer to 400 degrees F (200 degrees C) for 10 minutes. Spray the air fryer basket with cooking spray. Remove potatoes from the water and dry thoroughly. Sprinkle with smoked Cheddar salt and transfer to the air fryer basket, making sure not to overcrowd it. Spray the potatoes with cooking spray. Air fry potatoes for 8 minutes. Open air fryer and shake potatoes. Cook until potatoes are golden brown, about 7 minutes more. Check to make sure they are not cooking faster and starting to burn.

Prep time: 10 mins
Cook time: 15 mins
Total time: 55 mins
Yields: 4 servings

Calories: 71.6
Fat: 0.1 g
Carbohydrates: 16.1 g
Sugars: 0.7 g
Dietary fiber: 2 g
Protein: 1.9 g
Sodium: 581 mg
Terrific Tartar Sauce


Ingredients:
mayonnaise, fresh tarragon, fresh parsley, dry white wine, onions, scallion, capers, dill pickles

Directions:
Thoroughly combine all the ingredients., Chill several hours in a non-metallic container before serving., Serve well chilled in plated individual ramekins.
Fried Rice


Ingredients:
onion, garlic cloves, fresh ginger, scallions, eggs, cooked long-grain rice

Directions:
Heat a large heavy-bottomed nonstick skillet over high heat.
When hot add 1 tablespoon of the oil.
Add the ham and cook stirring occasionally until lightly browned.
Add the onions to the pan, season with salt and pepper, and cook for 1 to 2 minutes until onion is fragrant
Add the garlic, ginger, and scallion whites and stir-fry until fragrant, about 30 seconds.
Add the frozen vegetables.
Cook until just defrosted but still crisp.
Transfer contents of the skillet to a large bowl.
Return the pan to the heat and add 2 more tablespoons of oil.
Add the eggs and season with salt and pepper.
Stir the eggs constantly and cook until almost set but still moist, then transfer egg to the bowl.
Break the eggs up with a wooden spoon or spatula.
Return the pan to the heat and add the remaining oil.
Add the rice to the pan and use a spoon to break up any clumps.
Season with salt and pepper and stir-fry the rice to coat evenly with oil.
Stop stirring, and then let the rice cook undisturbed until its gets slightly crispy, about 2 minutes.
Stir the rice again, breaking up any new clumps. Add the scallion greens.
Transfer to the bowl.
Stir all the ingredients together with the rice, taste and adjust the seasoning with salt and pepper, if necessary.
Serve.
Miso Tamago (Miso Marinated Eggs)


Ingredients:
miso, maple syrup

Directions:
Mix the miso and maple syrup together very well to form a smooth paste. Spread the paste over the middle of a piece of cling film/plastic wrap that is big enough to wrap the egg inches.
Put the egg in the middle of the cling film, and wrap it around the egg. Twist the plastic shut at the top, and gently squish the miso so that is completely covering the egg.
Put the wrapped eggs in a plastic container, and leave for at least 5 hours and up to a week in the refrigerator.
When you are ready to use an egg, take off the cling film. The white of the egg should be a light to medium beige. The surface will be covered with a bit of miso. You can leave this on, or wipe it off gently for aesthetic reasons if you like.
Spicy Lemongrass Tofu


Ingredients:
tofu, lemongrass, canola oil, salt, black sesame seeds

Directions:
Combine the chili paste and lemongrass.
Season tofu with salt then coat with chili paste/lemongrass mixture. Allow the tofu to marinate for about 10 minutes.
Heat the oil in a pan. Once the oil is hot enough; carefully add the tofu cubes.  Fry for 2-3 minutes on each side until carmelized, careful not to crowd.  Remove from oil. Sprinkle with sesame seeds.
Note:  1.  Soft tofu produces a better 'bite', but firm tofu produces a crispier end product.  2.  I might even consider sprinkling on the sesame seeds prior to cooking just as a test.
Lemon Tea Bread


Ingredients:
butter, margarine, granulated sugar, eggs, lemon peel, all-purpose flour, baking powder, milk, pecans, granulated sugar, lemon juice, lemon peel, cream cheese, powdered sugar

Directions:
To make the bread: Preheat the oven to 350°. Grease and flour bottom and halfway up the sides of an 8x4x2inch loaf pan; set aside.
In a large mixing bowl, cream the softened butter or margarine and the 1 cup granulated sugar together with an electric mixer until fluffy.
Add the eggs and the 1 teaspoon lemon peel. Beat the mixture well.
Stir together the flour and baking powder. Add the flour-baking powder mixture to the sugar mixture alternately with the milk, beating well after each addition.
Stir in the chopped pecans.
Spread the batter in the prepared loaf pan and bake in the 350° oven for 55 to 60 minutes or until a wooden toothpick inserted near the center of the bread comes out clean.
If necessary, cover the bread with aluminum foil for the last 15 minutes of baking to prevent overbrowning.
Meanwhile, to make the Lemon Glaze: Stir together the 1/4 cup granulated sugar, the lemon juice and the 1 teaspoon lemon peel. Spoon the Lemon Glaze over the hot bread. Cool in the pan for 10 minutes.
A very nice bread!Remove the bread from the pan and cool on a wire rack.
To make the Orange Cream Cheese: In a small bowl, stir together the cream cheese, powdered sugar, orange juice and orange peel until the mixture is well blended. Serve the Orange Cream Cheese with the Lemon Tea Bread.
Arugula Pesto


Ingredients:
arugula leaves, cashew nuts, olive oil, parmesan cheese, garlic

Directions:
Put all the ingredients on a mixer and chop until it forms a paste., Serve over pasta.
Rockfish Tacos
Category: main-dish
By thedailygourmet

If you've never had a fish taco, they're a fabulous introduction to the cuisine of Baja California. They're also fairly healthy, so feel free to eat more than one!

Ingredients:
2 tablespoons ranch dressing
1 teaspoon seafood seasoning (such as
®)
1 pound rockfish
1 (5.8 ounce) package hard taco shells
2 cups coleslaw mix
⅓ cup sour cream
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice, or more to taste
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon black pepper

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Mix ranch dressing and seafood seasoning together. Place rockfish on a rimmed baking sheet and brush fish with the ranch mixture. Bake in the preheated oven until fish flakes easily with a fork, about 25 minutes. Meanwhile, mix coleslaw mix, sour cream, cilantro, lime juice, cumin, salt, and pepper together in a bowl. Refrigerate until ready to serve. Reduce oven temperature to 325 degrees F (165 degrees C). Arrange taco shells on a baking sheet and bake until crisp, 6 to 7 minutes. Separate cooked rockfish into 1- to 2-inch pieces. Place slaw inside taco shells and top with rockfish pieces. Serve immediately.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 6 servings

Calories: 275.3
Fat: 13 g
Saturated fat: 3.7 g
Carbohydrates: 21.8 g
Sugars: 0.6 g
Dietary fiber: 1.8 g
Protein: 17.1 g
Cholesterol: 34.8 mg
Sodium: 499.8 mg
Chicken Wings


Ingredients:
chicken wings, red chili powder, white pepper, soya sauce, vinegar, oyster sauce, barbecue sauce, salt, black pepper, egg, white pepper, vinegar, soya sauce, cornflour, self rising flour

Directions:
In a pan, add wings, 1 cup of water, white pepper, Vinegar, red chilli powder, Soya sauce, oyster sauce, barbeque sauce and salt, mix and cook on steam until it’s tender and water dries.
Take off the flame and let it cool down. Now take a bowl, add egg, white pepper, Vinegar, red chili powder, salt, Soya sauce and corn flour, mix and apply on wings, leave for 30 minutes.
Heat up oil in a pan, deep fry chicken wings until light golden and crispy.
Serve with ketchup or any kind of sauce.
Special K Cereal Snaps


Ingredients:
butter, sugar, brown sugar, egg, real vanilla, flour, baking soda, baking powder, sweetened flaked coconut

Directions:
Cream together butter, sugar and brown sugar., Beat in egg and vanilla., Add flour baking soda and baking powder and mix well., Then add Special K and coconut and mix well., Shape into 3/4-inch balls., Bake 2 inches apart at 350 degrees for 12-16 minutes.
Broccoli Cheese Bake
Category: side-dish
By Leslie A.

This is a great casserole that I threw together one day when a friend requested Broccoli au Gratin for her birthday dinner.  This is a great idea for those who aren't big fans of bread crumbs.  Also, the eggs can be taken out for a great sauce and using skim milk and fat-free cheese works well, too.  It's basically a great recipe that can be easily altered according to taste. Enjoy!

Ingredients:
8 cups fresh broccoli
½ cup butter
2 tablespoons all-purpose flour
1 small onion, chopped
1 ¼ cups milk
salt and pepper to taste
4 cups shredded Swiss cheese
2  eggs, beaten

Directions:
Preheat oven to 325 degrees F (165 degrees C). Place broccoli in a steamer over 1 inch of boiling water, and cover.  Cook until tender but still firm, about 2 to 6 minutes. Drain. Melt butter in a medium saucepan over medium heat and add flour; cook until bubbly.  Stir in onion and gradually add milk, stirring well.  Bring to a boil and cook for 1 minute.  Remove from heat and season with salt and pepper.  Stir in cheese and eggs; mix well.  Combine mixture with broccoli and transfer to a 9 x 13 inch casserole dish. Bake in preheated oven for 30 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 to 8 servings

Calories: 440.6
Fat: 33 g
Saturated fat: 20.3 g
Carbohydrates: 15 g
Sugars: 5.4 g
Dietary fiber: 3 g
Protein: 23.3 g
Cholesterol: 148.3 mg
Sodium: 284.8 mg
Gluten Free Grape-Nuts Cereal


Ingredients:
teff flour, gluten-free cornflour, baking soda, sea salt, molasses, coconut milk, butter, coconut oil

Directions:
Mix well together  in a large bowl and pour in a 15x12 baking pan.
Pre-Heat the oven to 350 degrees and place in the oven.
Stir the mixture every 15 minutes for 1 hour. You want the crummy dried texture of grape Nuts  cereal.  Take out of oven and cool.
Second bake- If needed…. To finish if not dried enough] Put back in oven for another 30 minutes, stirring at the  half way point. We have learned that you really have to watch the baking process, and toss the mixture every 15 minutes, you don't want it to burn.
Cool and  place the grape nut crumbs  in sealed container .
You can easily make this recipe dairy free by using the coconut oil in place of the butter.
Weight Cutter’s Omelette


Ingredients:
eggs, small onion, garlic, fresh chili pepper

Directions:
Take a glass bowl and crack in 3 egg whites. Whisk. (If you’re not cutting weight, whisk 2 full eggs, with the yolks]. NO oil or greasing of the bowl is required.
Add the Italian dried herbs, small onion and clove of chopped garlic. If you like your food with a little heat, you can add some chopped fresh chili. For a more full meal, chop in the mushroom and the sprig of broccoli.
Place the bowl in the microwave for 2 minutes (you may have to stir mid-way to ensure even cooking] and there you go – delicious and satisfying! If you don’t have a microwave, place everything in a small baking dish, muffin tins or silicon muffin cups and bake for approx 15 min for an equally delicious meal.
Air Fryer Bison Burgers
Category: meat-and-poultry
By Bibi

When I went to the grocery, l could not find ground beef. Ground bison was the last package on the shelf, so it went home with me. I made the family bison burgers in the air fryer, and they were better than burgers on the grill! Juicy, full of flavor, and the liquid smoke adds just the hint of a grill flavor. With a slice of Gouda and toppings like lettuce, tomatoes, and pickles, everyone commented on the burgers, and only I know they were bison, and not beef!

Ingredients:
1 pound ground bison
½ cup finely chopped onion
1  egg, beaten
2 tablespoons dry bread crumbs
1 tablespoon Worcestershire sauce
½ teaspoon liquid smoke, or to taste
1 pinch salt and ground black pepper to taste
4 roll (blank)s hamburger buns

Directions:
Preheat the air fryer to 380 degrees F (190 degrees C). Combine ground bison, onion, egg, bread crumbs, Worcestershire sauce, liquid smoke, salt, and pepper in a bowl. Form into 4 equal-sized patties. Carefully place in the bottom of the preheated air fryer and set the timer for 8 minutes. Open air fryer, carefully turn the patties, and continue frying until juices run clear, 4 to 5 minutes more. Place each patty on a bun.

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

Calories: 167.7
Fat: 3.9 g
Saturated fat: 1 g
Carbohydrates: 26.5 g
Sugars: 4.3 g
Dietary fiber: 1.4 g
Protein: 6.3 g
Cholesterol: 46.5 mg
Sodium: 329.1 mg
Picnic Potato Salad with No Mayonnaise
Category: salad
By It's A New Day

This is a great potato salad if you're looking for one without mayonnaise.

Ingredients:
2 pounds small new potatoes, quartered
2 tablespoons balsamic vinegar
¼ cup extra-virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons chopped fresh basil
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup chopped onion
¾ cup crumbled blue cheese
2 tablespoons chopped fresh chives

Directions:
Place potatoes into a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes; drain. Whisk vinegar, olive oil, mustard, basil, salt, and pepper together in a large bowl; add the potatoes and onion. Toss gently to coat. Let stand until cool, about 30 minutes. Fold blue cheese and chives into potato salad until blended.

Prep time: 15 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 6 servings

Calories: 272
Fat: 14.4 g
Saturated fat: 4.5 g
Carbohydrates: 29.5 g
Sugars: 2.6 g
Dietary fiber: 3.6 g
Protein: 6.9 g
Cholesterol: 12.7 mg
Sodium: 502.7 mg
Williams-Sonoma Chicken and Dumplings


Ingredients:
chicken, carrots, yellow onion, celery, bay leaf, unsalted butter, all-purpose flour, pepper, all-purpose flour, baking powder, salt, unsalted butter, milk, egg

Directions:
Trim chicken of excess skin and fat.
Place chicken in a slow cooker.  Pour in cold water to cover by 1 inch and add carrots, onion, celery, and bay leaf.  Cover and cook 3-4 hours on high or 6-7 hours on low, or until chicken is falling off the bones.
Remove chicken from the slow cooker and set aside to cool.  When chicken is cool enough to handle, remove the meat and shred into large pieces.
Strain broth into a large saucepan.  Bring to a boil, reduce heat to medium-high, and cook until reduced to 6 cups, about 10 minutes.
In a large saucepan over medium-high heat, melt the butter.  Add flour and whisk until smooth.  Pour in the reduced broth, raise the heat to high, and bring to a boil.  Cook, whisking constantly, until smooth and thickened, 8-10 minutes.  Add chicken and season with salt and pepper.  Transfer to slow cooker and set temperature to high.
For Dumplings:  In a bowl, stir together flour, baking powder, and 1/2 teaspoon salt.  Add butter and work into the dry ingredients with fingers or pastry cutter until the texture of small peas.  Gently stir in the milk and egg to form a sticky batter.  Drop heaping spoonfuls of dough into simmering sauce and chicken, reduce heat to low, cover, and cook until dumplings are fluffy, about 30 minutes.
You may also cook in a large Dutch oven.  Cook chicken 2 hours; follow other directions but cook only 15 minutes after adding dumplings.