xiaoxl/recipe_data huggingface dataset:
Peanut Butter Bundt Cake With Chocolate Glaze


Ingredients:
all-purpose flour, salt, baking powder, baking soda, buttermilk, vanilla extract, unsalted butter, sugar, crunchy peanut butter, eggs, bittersweet chocolate, heavy cream, light corn syrup, vanilla extract, salt

Directions:
Position oven rack in the lower-middle position; preheat to 350 degrees.
Prepare Bundt pan using the following method—make a paste  from 1 tablespoon melted butter and 1 tablespoon flour ; apply it with a pastry brush, you can thoroughly coat the surface of the pan, including all the nooks and crannies.
In a big bowl, whisk the flour, salt, baking powder, and baking soda together.
In a small bowl, whisk the buttermilk and vanilla together.
In another big bowl, beat the butter, sugar, and peanut butter together with an electric mixer on medium speed until light and fluffy, 3-6 , minutes.
Beat in the eggs and egg yolk, one at a time, until combined, about 1 minute.
Decrease speed to low and beat in 1/3 of the flour mixture, followed by half of the buttermilk mixture.
Repeat with half of the remaining flour mixture and the remaining buttermilk mixture.
Beat in the remaining flour mixture until just incorporated.
Scrape the batter into prepared pan; smooth the top.
Wipe any drops of batter off the sides of the pan and gently tap the pan on the counter to settle the batter.
Bake the cake until a wooden pick inserted in the center comes out with a few moist crumbs attached, 50-60 minutes, rotating the pan halfway through baking.
Let the cake cool in the pan for 10 minutes, then flip it out onto a wire rack; let cool completely for about 2 hours.
Make the glaze: whisk all glaze ingredients together in a bowl until smooth and let sit until thickened, about 25 minutes.
Pour the glaze over the top of the cake after it has cooled completely, letting the glaze drip down the sides.
Let the glaze set before serving, about 25 minutes.
Lemon Chicken


Ingredients:
lemon juice, soy sauce, garlic cloves, pepper, basil, boneless skinless chicken breasts

Directions:
Pound chicken breasts to 1/4 thick., Marinate at least 2 hours., GRILL.
EASY FALAFEL


Ingredients:
chickpeas, garlic cloves, parsley, mint, cilantro, ground cumin, baking powder, sea salt, black pepper, red pepper flakes, unbleached all-purpose flour, lemon juice, canola oil

Directions:
Place chickpeas in a bowl and cover about 2-inches with cold water; let it soak for 24 hours. Next day, drain very well and transfer to a bowl of a food processor fitted with a steel blade.
Add onions, garlic, parsley, cilantro, mint, cumin, baking powder, salt, black pepper, red pepper flakes, flour and lemon juice; process until finely ground but not puréed, stopping a few times to clean up the sides of the bowl. Cover with plastic wrap making sure it touches the surface and transfer to the refrigerator for 3 hours.
In a large skillet pour in oil and bring the temperature to 350ºF. Using a falafel scoop or a sorbet scoop, form balls the size of walnut or gold ball. Otherwise moist hands if not using scoops.
Transfer balls (don’t over crowd it] in the skillet and fry for about 5 minutes or until golden brown. Transfer them on a plate lined with paper towel before serving.
TAHINI SAUCE.
•	¾ cup tahini paste.
•	¾ cup 2% plain yogurt.
•	¼ cup freshly squeezed lemon juice.
•	¼ teaspoons garlic powder.
•	1 pinch ground Himalayan sea salt.
In a small bowl, combine all the ingredients; whisk until well blended. Cover and transfer to the refrigerator for 3 hours.
Banana Nut Muffins


Ingredients:
flour, baking soda, baking powder, salt, sugar, buttermilk, egg, vanilla, walnuts, flour, sugar, salt, butter flavor shortening

Directions:
Preheat oven to 350°F Grease or line 12 muffin tins with paper liners.
Prepare the crumb topping: In a small bowl, whisk together flour, sugar and salt. Cut shortening into flour mixture until it resembles coarse crumbs. Larger crumbs are a bit more desirable. Stir in the mashed banana and set bowl aside.
Prepare the batter: In a medium bowl, sift together flour, baking soda, baking powder and salt. In a large bowl, whisk together sugar, vegetable oil, buttermilk, egg, bananas and vanilla. Pour flour mixture into banana mixture and stir until batter is just combined. Spoon into muffin tins, filling each 2/3 full. Top each muffin with crumb mixture, dividing it evenly.
Bake for 18-21 minutes, until a tester comes out clean and the muffins spring back when gently touched.
Knockwurst Sausage


Ingredients:
salt, salt, ground black pepper, artificial sweetener, garlic powder, ground allspice, beer

Directions:
Grind shoulder and fatback using medium sized grinding plate (3mm or 1/8”].
Mix with beer and spices (all ground] until meat sticks to the sides of bowl (for myosin development].
Stuff into hog casing and smoke for two hours at 144 degrees. Rotate every hour.
Finish cooking in C-VAP (steam cooker] until 155 degrees internal temperature.
Then, grill on a grill to get them grill marks.
Finally, serve on a bun with caramelized onions, pickled carrots, shaved fennel, toasted almonds, and garnish with chopped herbs (equal parts: parsley, dill, and chives].
Baked Lemon-Garlic Tilapia and Potatoes in Foil
Category: seafood
By thedailygourmet

Packet dinners, whether cooked in foil or en papillote, allow for easy cleanup. This simple meal is on the table in 30 minutes.

Ingredients:
2 pieces heavy-duty aluminum foil
cooking spray
1 medium potato, peeled and cut into 1/2-inch cubes
2 tablespoons diced red bell pepper
1 (1 ounce) package seafood seasoning
3 teaspoons butter, divided
2 (7 ounce) tilapia fillets
1 medium lemon, divided

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Spray foil with cooking spray. Place equal amounts of diced potato and red bell pepper in the middle of each piece of foil and sprinkle with 1/2 of the seafood seasoning. Dot 1 1/2 teaspoons of butter on top of the potatoes. Add 1 tilapia fillet to each packet of potatoes. Sprinkle fillet with remaining seafood seasoning. Dot remaining 1 1/2 teaspoons butter on top of the fillets. Cut 1/2 of the lemon into thin slices and place 1 to 2 lemon slices on top of each fillet. Seal foil packets and crimp edges tightly. Bake in the preheated oven until tilapia flakes easily with a fork, about 25 minutes. Open packets carefully and vent steam. Squeeze remaining lemon juice over the tilapia and serve immediately.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 2 servings

Calories: 338.3
Fat: 8.8 g
Saturated fat: 4.4 g
Carbohydrates: 20.5 g
Sugars: 1.6 g
Dietary fiber: 2.6 g
Protein: 42.6 g
Cholesterol: 88 mg
Sodium: 2175 mg
Philadelphia Steak Sandwich (Jeff Smith)


Ingredients:
beef steaks, olive oil, provolone cheese, yellow onion

Directions:
Slice the loaf in half through the center and then in half so that you have two half moon sandwiches.
Grill the beef on a hot griddle in a little olive oil.  Do not overcook.
Place meat on a bottom half of the sandwich.  Top with the pizza sauce and cheese.  Broil until melted.
Top with onion and peppers.
Place lid on sandwich and enjoy.
Authentic Original Traditional Swiss Fondue (Old World Recipe)


Ingredients:
gruyere, Appenzeller cheese, all-purpose flour, garlic clove, dry white wine, fresh lemon juice, kirsch, fresh ground pepper, nutmeg

Directions:
The optimal choice of pots is a steel or cast iron medium sized pot (2 quart] with an enameled interior.
In a medium sized bowl, combine the three cheeses and toss with the flour.
Rub the inside of the fondue pot with the garlic halves.
Add the wine and heat over medium heat until hot, but not boiling.
Stir in lemon juice and kirsch.
Add a handful of cheese at a time to the wine mixture, stirring constantly and not adding more cheese until the previous has melted, bubbling gently and has the appearance of a light creamy sauce season with pepper and nutmeg.
Remove the pot from the heat and place over an alcohol safety burner on the table.
Adjust the burner flame so the fondue continues to bubble gently.
Serve with plenty of crusty bread cubes.
Cinnamon Oat Rye Muffins


Ingredients:
oats, salt, sugar, baking powder, cinnamon, eggs, milk, vanilla extract

Directions:
Combine all dry ingredients in a large bowl.
Beat eggs lightly and mix with wet ingredients.
Combine dry and wet ingredients, line muffin pan with non-stick spray.
Scoop ingredients in to lined muffin pan and top muffins with whole rolled oats and chia seeds for extra nutrients.
Buttermilk Ranch Dressing


Ingredients:
mayonnaise, sour cream, buttermilk

Directions:
Mix contents of packet with buttermilk and mayonnaise. Mix well., Cover and refrigerate at least 30 minutes to thicken., Stir and serve over crisp lettuce.
Rosemary Beef Fillet


Ingredients:
beef tenderloin, kosher salt, black pepper, garlic cloves, fresh rosemary, extra virgin olive oil

Directions:
Put oven rack in middle position and preheat oven to 350 degrees.
Pat tenderloin dry, then coat all sides with salt, pepper and garlic.
Tuck rosemary sprigs under strings on all sides of roast, leaving a few inches between each.
Heat oil in a heavy skillet over high heat until hot but not smoking, then brown tenderloin on all sides (but not ends] about 10 minutes.
Transfer pan to oven and roast until thermometer inserted diagonally 2 inches into center of meat registers 120 degrees, 25-30 minutes.
Transfer beef to a cutting board and let stand 15 minutes.
Temperature of meat will rise to about 130 degrees.
Discard string and rosemary sprigs before slicing.
Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)
Category: world-cuisine
By Michelle

This wonderful and authentic-tasting Thai dessert is as good, if not better, than any sweet sticky rice with Mango available in Thai restaurants.

Ingredients:
1 ½ cups uncooked short-grain white rice
2 cups water
1 ½ cups coconut milk
1 cup white sugar
½ teaspoon salt
½ cup coconut milk
1 tablespoon white sugar
¼ teaspoon salt
1 tablespoon tapioca starch
3  mangos, peeled and sliced
1 tablespoon toasted sesame seeds

Directions:
Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes. While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour. Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil. Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.

Prep time: 10 mins
Cook time: 20 mins
Total time: 1 hr 30 mins
Yields: 3 cups

Calories: 817.4
Fat: 26 g
Saturated fat: 21.7 g
Carbohydrates: 144.3 g
Sugars: 76.4 g
Dietary fiber: 6.4 g
Protein: 8.4 g
Sodium: 458.4 mg
Golden Sesame Braid


Ingredients:
milk, shortening, sugar, salt, active dry yeast, water, eggs, flour, egg, water, sesame seeds

Directions:
Preheat oven to 350°F (175°C].
Combine milk, shortening, sugar and salt.
Allow to cool to lukewarm.
Sprinkle yeast on lukewarm water, stir to dissolve.
Add yeast, 3 eggs and 2 cups of flour to milk mixture.
Beat with mixer on medium until smooth, about 2 minutes, occasionally scraping the bowl. Alternatively beat by hand with spoon until batter is smooth.
Gradually add enough remaining flour to make a soft dough that leaves the sides of the bowl.
Turn out on to floured surface and knead until smooth and satiny, about 8 to 10 minutes.
Put dough in lightly greased bowl, turn to grease both sides.
Cover and let rise in warm place until doubled, about 1 hour.
Divide dough into 6 equal pieces.
Roll each into 12" (30cm] strips.
Braid 3 strips together to form a loaf, continuing with remaining 3 strips for second loaf, place on separate greased baking sheets.
Cover and let rise until doubled, about 45 minutes.
Brush loaves with a glaze using 1 beaten egg and 1 tblsp of water.
Sprinkle with sesame seeds.
Bake in oven for 30 minutes or until loaves sound hollow when tapped.
Remove from baking sheets; cooling on racks.
Homemade Chicken Pot Pie


Ingredients:
butter, flour, onion, celery, salt, pepper, poultry seasoning, carrot, chicken broth, milk

Directions:
Heat butter over medium heat until melted.
Add in celery and onions, cook for several minutes to soften.
Add flour, continue to cook over medium heat, stirring constantly until smooth and bubbling.
Add chicken broth and milk, stirring constantly to mix as it thickens.  Continue to cook until boiling, still stirring constantly.  Once boiling, stir for one more minute.
Add in chicken and veggies.
remove from heat and pour into pastry-lined pie plate.
Place upper crust on top, fluting edges.  Cut slits in the top for steam to vent.
Bake in 425F oven for 30-35 minutes, until crust is golden brown.
Potato Pancakes


Ingredients:
potatoes, egg, all-purpose flour, onion, salt, pepper

Directions:
Rinse potatos in cold water (drain well].
Add egg, flour, onion, salt, and pepper;  mix well.
In a skillet, heat 1/4 inch of oil over medium heat.
Drop batter by 1/3 cupfuls into hot oil. Flatten to form a pancake. Fry until golden brown; turn and brown other side.
Drain on paper towels. Serve immediately.
Kittencal's Grilled Chicken Caesar Salad


Ingredients:
boneless skinless chicken breasts, romaine lettuce, parmesan cheese, red seedless grapes, green onions, garlic-flavored croutons, Kittencal's Famous Caesar Salad, fresh ground black pepper

Directions:
Season the chicken breasts as desired (I use a little seasoned salt and garlic powder]  grill until thoroughly cooked (about 12-15 minutes] remove from heat and cool for 10 minutes.
Slice the breasts into about 1/2-inch slices.
In a large bowl toss the lettuce with Parmesan cheese, red grape halves, onions and croutons.
Add in the Caesar dressing and toss to coat (you may use more dressing to taste].
Season with fresh ground black pepper if desired.
Divide the salad between 4 serving bowls and top with sliced chicken.
Delicious!
Aarsi’s Ultimate Green Bean Salad


Ingredients:
fresh green beans, kosher salt, fresh ground black pepper, olive oil, garlic cloves, roma tomatoes

Directions:
In a pan full of water, add the green beans. Switch on the gas on medium and cook the beans until just tender. This process is called ‘blanching’.
Drain your beans and shock them in a big bowl of ice water.
Place a saucepan on low heat and add oil along with the garlic. Cook this low and slow. Keep stirring regularly to avoid burning of the garlic. Cook this until garlic turns light golden brown.
Once, the garlic is done, add the green beans to it along with salt, pepper flakes and black pepper. Toss to combine.
Just before serving, add tomato slices. Toss to combine.
Enjoy this flavor packed, light salad with your loved ones!
Tips: You can cook the green beans ahead and toss them in the garlic oil before serving.
Chocolate Chip Banana Muffins


Ingredients:
all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, salt, eggs, nonfat milk, bananas, unsweetened applesauce, vanilla extract

Directions:
In a large bowl combine the first seven ingredients.
Combine the eggs and milk; stir in the bananas, applesauce and vanilla.
Stir into dry ingredients just until moistened.
Stir in chocolate chips.
Coat mini muffin tins with cooking spray and fill 3/4 full with batter.
Bake at 375 for 15-20 minutes or until a toothpick comes out clean.
Baked Buffalo Chicken Wing Dip


Ingredients:
cream cheese, sour cream, cheddar cheese

Directions:
Mix all ingredients EXCEPT the shredded cheddar., Put in a greased caserole dish and top with shredded cheddar cheese., Bake at 350 for 20 minute., Serve with tortilla chips or any dipper you like.
Hot Fudge Chocolate Pudding Cake


Ingredients:
granulated sugar, all-purpose flour, baking powder, salt, milk, butter, margarine, vanilla extract, light brown sugar, hot water

Directions:
Heat oven to 350°F.
Stir together 3/4 cup of granulated sugar, flour 1/4 cup cocoa, baking power and salt.
Stir in milk, butter and vanilla; beat until smooth.
Pour batter into ungreased 9inch square baking pan. Stir together rmaining 1/2 cup granulated sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter.
Pour hot water over top. Do not stir!
Bake for 35 to 40 minutes or until center is almost set. Let stand 15 minutes; spoon inti dessert dishes, spooning sauce from bottom of pan over the top. Garnish with whipped topping and ENJOY! Yum !
Curry Lentil Soup


Ingredients:
olive oil, yellow onion, carrots, celery, garlic cloves, fresh ginger, yellow potatoes, mushroom caps, Madras curry powder, diced tomatoes, dried brown lentils, vegetable broth, dried parsley, dried thyme, coconut milk, lime juice, green onion

Directions:
Heat olive oil in a large stockpot over medium heat.
Add onions, carrots and celery and sauté until softened, about 8 minutes.
Add garlic and ginger and sauté until fragrant, 1-2 minutes.
Add mushrooms and potatoes and sauté until the mushrooms are slightly softened, another 5-8 minutes.
Add curry powder and stir until all ingredients are evenly coated. (NOTE: I use Sun Brand curry powder, for which 6 tablespoons is just right. Other brands may be spicier so be careful! If you are sensitive to spicy foods, start with just a couple tablespoons and add more to taste later.].
Add tomatoes, lentils, vegetable broth, thyme and parsley. Simmer until lentils and potatoes are cooked through, about 40 minutes.
Turn off heat and stir in coconut milk, lime juice and green onions. Salt and pepper to taste, serve and enjoy!
Romaine and Greek Vegetable Salad


Ingredients:
romaine lettuce, chickpeas, grape tomatoes, cucumber, red onion, kalamata olives, dried oregano

Directions:
Combine first 8 ingredients in a large bowl.  Toss gently., Add dressing and cheese just before serving., Toss gently and serve.
Breaded Toasted Ravioli
Category: pasta-and-noodles
By chefspecialty

Yummy, raviolis breaded and baked till golden served with marinara. Best part is they are so crunchy but baked not fried!

Ingredients:
1  egg white
1 teaspoon water
1 cup bread crumbs
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons freshly grated Parmesan cheese
1 (25 ounce) package cheese ravioli, thawed if frozen
cooking spray

Directions:
Preheat an oven to 400 degrees F (200 degrees C). Place a wire rack on a baking sheet. Beat together the egg white and water in a small bowl. Mix bread crumbs, oregano, basil, and Parmesan cheese in a large bowl. Dip each ravioli in the beaten egg, and then roll in the bread crumb mixture. Spray both sides of breaded ravioli with cooking spray; place on the wire rack. Bake breaded ravioli in preheated oven until golden brown and crispy, 15 to 25 minutes.

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

Calories: 431.8
Fat: 12 g
Saturated fat: 5.7 g
Carbohydrates: 60.7 g
Sugars: 4.4 g
Dietary fiber: 5.2 g
Protein: 20.4 g
Cholesterol: 57.2 mg
Sodium: 435.2 mg
Chicken Fiesta


Ingredients:
boneless skinless chicken breast halves, monterey jack cheese, green chilies, sour cream, scallions

Directions:
Preheat oven to 350 degrees.
Roll chicken breasts in taco seasoning then breadcrumbs.  Place in greased baking dish.
Cover with cheese.
Combine chiles, sour cream, and scallions.  pour over chicken.
Bake for 45 minutes.
Serve with rice.
Blue Cheese Bites
Category: appetizers-and-snacks
By Ingrid

Canned biscuits, butter and blue cheese. Voila, a nice appetizer. Rich and so good and easy!

Ingredients:
1 (10 ounce) package refrigerated biscuit dough
½ cup butter, melted
5 ounces blue cheese, crumbled

Directions:
Preheat oven to 400 degrees F (200 degrees C).  Lightly grease a 9-inch pie plate with non-stick cooking spray. Slice each biscuit into quarters, arrange then in the prepared pie plate. Pour melted butter over the biscuits, then sprinkle the biscuits with blue cheese. Bake for 8 to 10 minutes.

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

Calories: 221.6
Fat: 17.1 g
Saturated fat: 9.5 g
Carbohydrates: 12.5 g
Sugars: 2.1 g
Dietary fiber: 0.2 g
Protein: 5 g
Cholesterol: 35.3 mg
Sodium: 542.8 mg
Patti Labelle's Chocolate Mousse


Ingredients:
"sugar-free instant chocolate pudding mix"

Directions:
whisk rum extract into half and half., whisk in pudding mix., fold all but 4 tbsp topping into the mix., divide evenly among 4 dessert cups., refrigerate 20 minutes, or up to 2 days., garnish each dish with 1 tbsp topping.
Saskatoon Berry Jam


Ingredients:
lemon juice, sugar, Grand Marnier

Directions:
Prepare canner, jars, lids.
In a large stainless steel saucepan combine the crushed saskatoons and lemon juice.
Whisk in pectin until dissolved.
Bring to a boil over high heat, stirring constantly.
Add sugar all at once, return to a full, rolling boil while stirring constantly.
Boil hard for 1 minute.
Immediately stir in Grand Marnier.
Remove from heat.
Skim off foam if needed.
Ladle hot jam into hot jars leaving 1/4 inch head space.
Remove air bubbles, wipe rims, adjust caps and screw rings to finger tip tight.
Process for 10 minutes in a boiling water bath.
Remove canner lid and let stand 5 additional minutes.
Remove jars, cool and store.
Lemon Italian Chicken Pasta


Ingredients:
bow tie pasta, chicken breast, butter, 2% evaporated milk, parmesan cheese, lemon

Directions:
Prepare pasta according to pkg instructions., In sauce pan melt butter and then brown and cook chicken., Add evaporated milk, lemon juice, and italian dressing mix., Simmer for 5 minutes., Then add parmesan cheese and mix until well melted and serve.
Rotisserie Chicken
Category: meat-and-poultry
By Nicole Baloh Korte

This is a great easy recipe that our family loves.  It's perfect as the main dish of a simple meal with French fries and cole slaw.

Ingredients:
1 (3 pound) whole chicken
1 pinch salt
¼ cup butter, melted
1 tablespoon salt
1 tablespoon paprika
¼ tablespoon ground black pepper

Directions:
Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes. During that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper. Turn the grill down to medium and baste the chicken with the butter mixture. Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees F (83 degrees C) when taken in the thigh with a meat thermometer. Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 45 mins
Yields: 6 servings

Calories: 356.5
Fat: 24.9 g
Saturated fat: 9.7 g
Carbohydrates: 0.8 g
Sugars: 0.1 g
Dietary fiber: 0.5 g
Protein: 30.9 g
Cholesterol: 117.4 mg
Sodium: 1310.9 mg