xiaoxl/recipe_data huggingface dataset:
Danish banana cake


Ingredients:
butter, sugar, eggs, vanilla, bananas, flour, baking powder, baking soda, sour cream, chocolate chips, walnuts, brown sugar, cinnamon

Directions:
Cake: grease a mold 9 X 13 (some flour too], beat together the butter and sugar
Add the eggs and beat
Add vanilla and the mashed bananas
In another bowl mix the flour, baking powder and baking soda.
Alterning with the sour cream add the dry ingredients to the first part.
Pour into the mold and add on top the cinnamon, brown sugar, chipits and nuts.
(I don't measure it, I sprinkle them over the cake];
Cook 50 to 60 minutes at 350 degree F.
Roasted Pork Banh Mi (Vietnamese Sandwich)
Category: world-cuisine
By Chef John

I'll never forget my first real bánh mì. I remember thinking to myself, this isn't just one of the best sandwiches I've ever had to eat, but one of the best things, period. Not only do we get amazing contrasts in flavor and texture, but also the temperature difference between the crisp, warm, meat-filled roll, and cool, crunchy vegetables makes this so much fun to eat.

Ingredients:
¼ cup julienned (2-inch matchsticks) daikon radish
¼ cup julienned (2-inch matchsticks) carrots
1 tablespoon seasoned rice vinegar
¼ cup mayonnaise
1 teaspoon hoisin sauce, or to taste
1 teaspoon sriracha hot sauce, or more to taste
1  crusty French sandwich roll
4 ounces cooked pork roast, thinly sliced
2 ounces smooth pate, thinly sliced
6 thin spears English cucumber, diced
6 thin slices  jalapeno pepper, or more to taste
¼ cup cilantro leaves

Directions:
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil. Toss julienned daikon and carrot with seasoned rice vinegar to coat well. Let sit until veggies get slightly limp, 15 to 20 minutes. Drain and set aside or refrigerate. Mix the mayonnaise, hoisin sauce, and sriracha in a small bowl. Split the French roll just enough so you can open it like a book. If you like, pull out some of the bread from the top half to better accommodate the filling. Spread the interior surfaces of the roll liberally with the mayo mixture. Transfer roll to prepared baking sheet, cut side up. Bake in preheated oven until crisp, heated through and edges start to brown, about 7 minutes. Place sliced pork, pate, cucumber, picked daikon and carrots, jalapeno, and cilantro leaves in the roll. Cut in half to serve.

Prep time: 25 mins
Cook time: 7 mins
Total time: 32 mins
Yields: 1 sandwich

Calories: 1263.1
Fat: 75.9 g
Saturated fat: 17 g
Carbohydrates: 91.3 g
Sugars: 9.5 g
Dietary fiber: 6.8 g
Protein: 54.2 g
Cholesterol: 187.9 mg
Sodium: 1994.4 mg
Lemon Dill Cod With Mustard Sauce and Garlic Wilted Spinach


Ingredients:
cod fish fillets, fresh dill, kosher salt, black pepper, lemon slices, Dijon mustard, cornstarch, fresh lemon juice, garlic-infused olive oil, lemon zest, kosher salt, Peppadew pepper

Directions:
For the cod: Preheat oven to 400.
Place the cod on a large piece of foil. Lightly season with salt and pepper, sprinkle with 1/4 tablespoon dill, and place lemon slices on top. Mix the mustard, broth, cornstarch, remaining dill and lemon juice in a small bowl (don’t make it thick, just a light sauce], pour around the edges of the cod. Bring up the sides of the foil, seal the package well and place in the oven for 8 minutes. Open carefully, remove the fish, plate it and drizzle with the sauce from the foil pouch.
For the spinach: In a large pot, heat garlic oil over medium heat. Add spinach and lemon zest, toss to coat.
Turn off heat and put a lid on the pot. Set aside for 3 minutes.
Remove lid and once again toss the spinach. It should be bright green and just wilted. Season with salt and pepper. Plate with the cod and sprinkle with the chopped peppadew, if desired.
MF users: 1 Lean, 1 Healthy Fat, 3-4 condiments (not all of the sauce is used].
Bananaberry Oat Smoothie


Ingredients:
banana, blueberries, rolled oats

Directions:
Throw all ingredients in the blender.
Blend on mix/chop for 30 seconds, then turn up to puree and leave it on an additional 30 to 60 seconds until the banana is smooth!
Cajun Style Blackened Snapper
Category: seafood
By Sandra

Fillets of red snapper are coated with a mixture of pepper and herbs, then cooked at high heat until the coating blackens. Spicy and delicious!

Ingredients:
2 tablespoons paprika
2 teaspoons cayenne pepper
1 ½ teaspoons ground white pepper
1 ½ teaspoons ground black pepper
1 tablespoon salt
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
4 (6 ounce) fillets red snapper
1 ½ cups butter, melted

Directions:
In a small bowl, mix together paprika, cayenne pepper,  white pepper, black pepper, salt, onion powder, garlic powder, thyme, and oregano. Heat a large cast iron skillet over high heat for 10 minutes, or until extremely hot. Dip fish into melted butter, and sprinkle each fillet generously  with the seasoning mixture. Place the fish fillets in the hot skillet. Pour 1 tablespoon of butter over each fillet. Cook until the coating on the underside of the fillet turns black, 3 to 5 minutes. Turn the fish over. Pour another tablespoon of butter over the fish, and cook for 2 minutes, or until fish flakes easily with a fork.

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

Calories: 806.1
Fat: 72 g
Saturated fat: 44.3 g
Carbohydrates: 5.9 g
Sugars: 1.2 g
Dietary fiber: 2.5 g
Protein: 36.4 g
Cholesterol: 244.7 mg
Sodium: 2312.2 mg
Snapper Baked With Cumin and Lemon


Ingredients:
red snapper, parsley, ground cumin, paprika, garlic cloves, fresh ground black pepper, salt, olive oil, lemon

Directions:
Mix together all ingredients (except lemon slices and fish] in a bowl.
Smear this mix over the fish-inside and out.
Take a piece of foil large enough to enclose the fish and lay half the lemo slices down the centre of it.
Lay the fish on the lemon slices and top with the remaining lemon slices.
Place on a baking tray and bake in a moderate (190c] oven for about 30 minutes.
Turn off the heat and allow the fish to rest for 10 minutes before serving on a large platter with the juices poured over.
Strawberry Rhubarb Jam


Ingredients:
fresh strawberries, fresh rhubarb, sugar, lemon juice, tapioca

Directions:
Cut rhubarb into 1/2 inch pieces. Hull strawberries and cut in half.
Place rhubarb, strawberries, sugar and lemon juice into a large heavy bottomed saucepan. Let sit for 20 minutes. Add tapioca and let sit another 20 minutes.
Slowly heat mixture to a simmer and cook at a very low simmer for about 45 minutes, testing for consistency of jelly after a spoonful is refrigerated. (you may need to continue simmering until it reaches this consistency].
Cool and refrigerate.
Snickerdoodles


Ingredients:
granulated sugar, light brown sugar, butter, vanilla extract, egg, all-purpose flour, baking powder, ground cinnamon, salt, granulated sugar, ground cinnamon

Directions:
Preheat oven to 400 degrees.
Combine 3/4 cup granulated sugar, brown sugar, and butter in a medium bowl; beat at medium speed until light and fluffy.
Beat in vanilla and egg.
In separate bowl, combine flour, baking powder, 1/2 teaspoon cinnamon, and salt; stirring well with a whisk.
Add flour mixture to butter mixture; beat just until combined.
In a small shallow dish combine 1/3 cup sugar and 1 1/2 teaspoons cinnamon.
Shape dough into walnut sized balls and roll in sugar mixture.
Place 2 inches apart on baking sheets coated with cooking spray.
Bake at 400 degrees for 8 minutes or until tops crack.
Cornbread With Sun-Dried Tomatoes


Ingredients:
yellow cornmeal, all-purpose flour, sugar, dried rubbed sage, ground black pepper, salt, baking powder, baking soda, buttermilk, sun-dried tomato packed in oil, butter, eggs

Directions:
Preheat oven to 400°F
Butter two 9 1/2-inch-diameter deep-dish pie dishes.
Combine cornmeal, flour, sugar, sage, pepper, salt, baking powder and baking soda in large bowl and whisk to blend.
Combine buttermilk, sun-dried tomatoes, reserved sun-dried tomato oil, butter, eggs and egg yolk in medium bowl and whisk to blend.
Stir buttermilk mixture into dry ingredients.
Divide cornbread batter between prepared dishes.
Bake corn breads until tops begin to brown and tester inserted into center comes out clean, about 30 minutes.
Corn breads can be prepared 6 hours ahead.
To reheat, cover with aluminum foil.
Reheat covered in 350°F oven about 10 minutes.
Cut cornbreads into wedges.
Transfer to towel-lined basket; serve warm.
Two-Potato Swirls


Ingredients:
russet potatoes, sweet potatoes, cream cheese, milk, butter, butter, honey

Directions:
Place russet potatoes in large saucepan and cover with water.
Bring to boil.
Reduce ehat; cover and cook for 15-20 minutes or until tender.
Place sweet potatoes in another saucepan and cover with water.
Bring to boil.
Reduce heat; cover and cook for 15-20 minutes until tender.
Drain russet potatoes and place in large bowl;.
Mash until smooth.
Add cream cheese, 2 tablespoons milk and 1 tablespoon butter;.
Beat until light and fluffy, adding more milk as needed.
Drain Sweet potatoes and place in another bowl;.
Mash until smooth.
Add orange juice, honey and remaining butter.
Insert tip #409 in pastry bag.
Spoon russet potato mixture into one side of bag; spoon sweet potato mixture in other side.
Pipe in 3" swirls, forming large rosettes, onto greased baking sheet.
Bake at 350 for 25-30 minutes or until heated through and tops are lightly browned.
Valentine Sweethearts


Ingredients:
icing sugar, caster sugar, sweetened condensed milk

Directions:
You will also need: one small and one very small heart-shaped cutter.
Sift the icing sugar in a bowl, add the caster and the almonds, mix well.
Make a hollow and add the condensed milk, mix with a spoon first then use your hands, mix until smooth.
Divide in half and add food color to one batch mixing the color well.
Wrap both in plastic and put in the fridge for half an hour.
Sprinkle icing sugar on a clean work surface, roll out the pink almond dough until approx 1/2 inch thick.
Cut out hearts with the larger cutter, re-using and cutting the scraps, use more icing sugar if needed.
Then use the small cutter to cutout hearts from the middles of the big hearts, I use a blunt stick to push the small hearts out of the cutter.
Do the same with the un-colored almond dough and try to get the same number of hearts.
Gently push the small cream hearts in the big pink ones and pink in the cream ones.
Smooth or flatten if needed.
Line a baking sheet with some parchment paper and put the hearts on there to dry overnight.
Store in an airtight tin.
Orange and Fennel Salad
Category: trusted-brands-recipes-and-tips
By Dole

Salty kalamata olives balance the sweet orange in this salad. The tangy orange vinaigrette brings it all together.

Ingredients:
1 (6 ounce) package DOLE® Tender Garden Blend
2 medium (blank)s oranges, peeled and cut in half slices
1  fennel bulb, trimmed, cored and thinly sliced lengthwise
8 each pitted Kalamata olives, cut in half
Orange Vinaigrette (recipe below)

Directions:
Combine salad, oranges, fennel and olives in large bowl. Toss with Fresh Orange Dressing, to coat, as desired. Refrigerate any remaining vinaigrette.

Prep time: 20 mins
Total time: 20 mins
Yields: 4 servings

Calories: 51.7
Fat: 2.1 g
Saturated fat: 0.2 g
Carbohydrates: 7 g
Sugars: 0.1 g
Dietary fiber: 2.9 g
Protein: 1.8 g
Cholesterol: 0 mg
Sodium: 190.2 mg
Pumpkin-Swirl Cheesecake Tart


Ingredients:
fat free cream cheese, reduced-fat cream cheese, vanilla extract, salt, eggs, pumpkin puree, ground cinnamon, ground ginger, ground allspice

Directions:
Prepare and bake the Pastry Crust in a 9-inch round removable-bottom tart pan.
Cool crust completely on a wire rack.
Preheat oven to 300º.
Combine 1/2 cup condensed milk and the cream cheeses in a medium bowl; beat at medium speed of a mixer until smooth.
Add vanilla, salt, 1 egg, and egg white; beat until combined.
Spoon 1/2 cup cream cheese mixture into a small bowl; add 1/4 cup condensed milk, 1 egg, pumpkin, cinnamon, ginger, and allspice, stirring well with a whisk.
Pour remaining cream cheese mixture into prepared crust.
Pour pumpkin mixture over cream cheese mixture; swirl together using a knife.
Bake at 300º for 50 minutes.
Turn oven off; cool tart in closed oven 45 minutes.
Remove from oven; cool completely on a wire rack.
Cover; chill.
Spiced Cauliflower (Chourfleur M'charmel)


Ingredients:
cauliflower, flat leaf parsley, garlic cloves, sweet paprika, ground cumin, harissa, water, lemon juice, extra virgin olive oil

Directions:
Put all ingredients, except lemon juice and olive oil in a large sauce pan.
Cover and cook on low heat for about 30 minutes or until the cauliflower is very soft.
Remove the cauliflower from the pan, then mash with a fork.
Add the lemon juice and olive oil.
Serve at room temperature.
Glazed Shallots


Ingredients:
shallots, margarine, sugar

Directions:
Peel the shallots.
Melt 2 ounces margarine in heavy pot.
Add the whole shallots.
Sprinkle with sugar.
Season to taste with salt and pepper.
Fill pot with water just to cover shallots and cook over a medium-high heat until the water has completely evaporated, stirring occasionally with a wooden spoon.
Blushing Harlot


Ingredients:
vodka, light rum, triple sec, cranberry juice

Directions:
Shake together vodka, rum, triple sec, Midori, cranberry juice, and ice in cocktail shaker.
Pour into serving glass.
Top off with Sprite soda and stir gently.
Serve.
Bobbe's Super Cheesy Pasta
Category: main-dish
By BOBBESONG

A very rich, creamy, and zesty cheese and pasta recipe. Not for the dieters out there! The salad dressing adds a very nice creaminess and a little 'bite'!

Ingredients:
1 (16 ounce) package uncooked rigatoni pasta
¼ cup butter
1 clove garlic, crushed
½ cup cubed sharp Cheddar cheese
½ cup cubed Gouda cheese
¼ cup grated Parmesan cheese
¼ cup blue cheese dressing
½ cup milk
paprika to taste
salt and pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil, and cook the rigatoni pasta 8 to 10 minutes, until al dente. Drain, and return pasta to the pot. In the pot with the pasta, mix the butter, garlic, Cheddar cheese, Gouda cheese, and Parmesan cheese. Cook and stir over low heat. Be careful not to have too much heat, as the cheese will get stringy. Gradually mix in the blue cheese dressing and milk. Continue to cook and stir until the pasta is well coated. Season with paprika, salt, and pepper.

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

Calories: 398.3
Fat: 17.5 g
Saturated fat: 8.5 g
Carbohydrates: 45.1 g
Sugars: 2.3 g
Dietary fiber: 2.6 g
Protein: 13.9 g
Cholesterol: 38.9 mg
Sodium: 276 mg
Baked Salmon II
Category: main-dish
By LADYBLADE

This is a great recipe for beginners! This was my first time making fish and it was a hit. Even my 9 year old daughter who wouldn't dream of eating fish EVER had half of my portion!

Ingredients:
2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) fillets salmon

Directions:
In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally. Preheat oven to 375  degrees F (190 degrees C). Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Prep time: 15 mins
Cook time: 45 mins
Total time: 2 hrs
Yields: 2 servings

Calories: 612.5
Fat: 51.9 g
Saturated fat: 8.1 g
Carbohydrates: 2.9 g
Sugars: 0.2 g
Dietary fiber: 0.7 g
Protein: 36.3 g
Cholesterol: 74.7 mg
Sodium: 1234.5 mg
Mandarin Orange Can't Leave Alone Cake


Ingredients:
eggs, mandarin oranges in juice, Cool Whip, vanilla instant pudding mix

Directions:
Beat cake mix, eggs, and mandarin oranges for 2 minutes with hand mixer., Pour into 2 round cake pans., Bake at 350 degrees for 30 minutes., Let cake layers completely cool., Stir together Cool Whip, pudding mix, pineapple with juice., Ice cake., Let chill before serving.
Banana Cake IX
Category: desserts
By THEDA

Delicious banana cake, we don't need to frost it! Use ripened bananas.

Ingredients:
2 ¼ cups sifted cake flour
1 ¼ cups white sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup shortening
2  eggs
1 teaspoon vanilla extract
3  bananas, mashed

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt. Make a well in the center and add shortening, eggs, vanilla and bananas. Beat 2 minutes at medium speed with electric mixer. Pour batter into prepared pan. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 1 - 9x13 inch pan

Calories: 292.9
Fat: 9.7 g
Saturated fat: 2.5 g
Carbohydrates: 48.8 g
Sugars: 24.6 g
Dietary fiber: 1.2 g
Protein: 3.6 g
Cholesterol: 31 mg
Sodium: 236.8 mg
Spiced Carrot Soup / M Milliken & S Feniger


Ingredients:
onion, garlic cloves, salt, pepper, brown sugar, ground cumin, ground coriander, carrot, white rice, bay leaf, water

Directions:
Add oil to heavy Dutch oven and heat to medium low.
Add onion and garlic, stir.
Add salt, pepper, sugar, cumin, and coriander.
Cook for 10-15 minutes until onions are translucent.
Add carrots, rice, bay leaf and stock (or water].
Cook 30 minutes or until rice is puffed up and carrots are soft enough to be crushed against the side of the pot with a wooden spoon.
Pass through a food mill into a clean pot or use an immersion blender in the Dutch oven.
Taste and adjust seasoning.
Bring back to a simmer, then serve with crispy fried shallots.
Peanut Butter Magic Cookies


Ingredients:
peanut butter, brown sugar, egg, baking powder, chocolate chips, walnuts, unsweetened dried shredded coconut

Directions:
Preheat oven to 350 degrees.
Mix first 4 ingredients together.
Add remaining ingredients.
Drop by tablespoon onto parchment lined baking sheet.
Bake 10 minutes; let cool several minutes before moving.
Enjoy!
Banana Milkshake
Category: drinks
By Graciebelle

It doesn't have any ice cream but tastes like a milkshake! This is a recipe that my uncle told me about. At first I thought, 'Gross! That sounds terrible!' As it turns out everyone in my family loves it; even my picky sister who hates bananas! This is a recipe for when the kids say, 'Mom can we go to Sonic®? We want a milkshake!' And instead the kids can eat a delicious, healthy, and filling summer snack. The most important direction of all: Enjoy!

Ingredients:
1  frozen banana, partially thawed and mashed
½ cup milk, or more to taste

Directions:
Mix banana and milk together in a cup or bowl until desired consistency is reached.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 serving

Calories: 166
Fat: 2.8 g
Saturated fat: 1.7 g
Carbohydrates: 32.7 g
Sugars: 20.1 g
Dietary fiber: 3.1 g
Protein: 5.3 g
Cholesterol: 9.8 mg
Sodium: 51.2 mg
Pumpkin Fritters / Pampoen Koekies


Ingredients:
egg, flour, baking powder, salt, margarine, sugar, cinnamon, lemon slice

Directions:
Combine the pumpkin, flour, baking powder and salt to form a soft batter.
Add the egg and beat well.
HEat the butter, margarine or oil in a frying pan until it sizzles.
Drop spoonfuls of the batter in the fat and fry the fritters on both sides until golden brown.
Remove and keep warm. Serve hot, sprinkled with sugar and cinnamon and garnished with slices of lemon.
Pork Chops Francaise


Ingredients:
flour, egg, water, butter, extra virgin olive oil, white wine, lemon juice, fresh parsley

Directions:
Trim and rinse pork chops and pat dry.
Heat a large frying pan with 3T butter and 1T olive oil over medium heat.
Set aside 1T flour.
Dredge pork chops in remaining flour, shaking off any excess.
Whisk egg and water and dip floured pork chop into egg mixture allowing excess to drip off.
Fry in heated pan until golden, turning to make sure they are evenly browned.
Once browned, remove from pan and place into a casserole dish.
In the same pan that you cooked the pork, lower the heat and add 1T butter, scraping the bits off the bottom with a wooden spoon.
Add wine and simmer 1 minute.
Add chicken broth, flour, lemon and parsley and whisk to thicken.
Pour sauce over pork chops and bake, covered in a 375 oven for 40-45 minutes until tender.
Low Sodium Hot & Sour Soup


Ingredients:
chicken breasts, Chinkiang vinegar, black pepper, chili pepper, fenugreek leaves, ground cardamom, tamarind paste, bamboo shoots, mushrooms, fresh spinach, cornstarch, water, rice vinegar, tofu, green onions

Directions:
Cut chicken breast into uniform, thin strips. Pan cook until the bottom changes color from pink to pale tan color, then flip the pieces over. When there is no sign of pink color, remove from pan and set aside. IMPORTANT: don't cook as much as you'd cook a chicken breast you might eat by itself: heating the soup will continue to cook the chicken, resulting in tough, overcooked chicken in your soup.
Dissolve tamarind paste by heating with an ounce of the chicken stock. (microwave is a good way to do this]. Remove any seeds from melted paste, since they're inedible.
Bring stock to boil. Add tamarind/stock mixture, Chinkiang vinegar, pepper, chili pepper, fenugreek, cardamom, bamboo shoots, mushrooms, and spinach; SAVE LIQUID FROM BAMBOO SHOOTS. Stir. Let cook for 3 minutes.
While cooking, in separate bowl combine cornstarch or flour and liquid from the previous step to make a slurry. Add slurry a little at a time and stir until thick (all slurry may not be necessary, so add as much as necessary for desired thickness].
Add eggs while stirring and cook for 30 seconds or until eggs are done. Add green onions and chicken.
Cut tofu into strips that are about 1/4" x 1/4" x however thick the tofu brick is.
Remove from heat. Add rice vinegar and tofu and blend thoroughly.
Serve with crispy fried won tons if desired.
Monte Cristo Strata


Ingredients:
eggs, dry mustard, turkey breast, ham, swiss cheese

Directions:
Spray a 9x13x2-inch baking pan with the non-stick cooking spray.
In a large bowl, whisk the eggs, milk, hot sauce, and dry mustard until well blended.
Arrange as much of the bread pieces as you can in a single layer in the prepared pan. Top, in layers, with the turkey, ham, and 1/2 of the cheese.  Top with the remaining bread pieces, and pour on the egg mixture, tilting the pan to make sure all the bread is coated. Sprinkle with the remaining cheese. Cover with plastic wrap and refrigerate overnight.
The next day, when you are ready to cook, preheat the oven to 350 degrees. While the oven is preheating, take the strata out of the refrigerator, remove the plastic wrap, and let stand at room temperature until the oven is ready.  Bake until puffed and golden, about 45 minutes.  Let rest 5 minutes before slicing into squares.