xiaoxl/recipe_data huggingface dataset:
Coconut Cream Pie from Cooks Illustrated


Ingredients:
unsweetened dried shredded coconut, sugar, unsalted butter, coconut milk, unsweetened dried shredded coconut, sugar, sugar, salt, cornstarch, unsalted butter, vanilla extract, heavy cream, sugar, vanilla extract, unsweetened dried shredded coconut

Directions:
Crust:
Adjust oven rack to lower-middle position and heat oven to 325 degrees. In food processor, pulse animal crackers, coconut, and 2 tablespoons of sugar to fine crumbs, eighteen to twenty 1 second pulses; then process until powdery, about 5 seconds. Transfer crumbs to medium bowl and add butter; stir to combine until crumbs are evenly moistened.
Empty crumbs into 9" glass pie plate; using bottom of ramekin or 1/2 cup dry measuring cup, press crumbs evenly into bottom and up sides of pie plate. Bake until fragrant and medium brown, about 15 minutes, rotating pie shell halfway through baking time. Set on wire rack and cool to room temperature.
Bring coconut milk, whole milk, 1/2 cup shredded coconut, 1/2 cup sugar, and salt to simmer over medium-high heat, stirring occasionally to ensure sugar dissolves.
Whisk yolks, cornstarch and 1 tablespoons sugar in medium bowl until thoroughly combined. Whisking constantly, gradually ladle about 1 cup hot milk mixture over egg yolk mixture; whisk well to combine. Whisking constantly, gradually add remaining milk mixture to yolk mixture in 3-4 additions; whisk well to combine.
Return mixture to saucepan and cook until thickened and mixture reaches boil, whisking constantly, about 1 minute; filling must boil in order to fully thicken. (Large bubbles should quickly burst on surface when you stop whisking.].
Off heat, whisk in butter and 1 teaspoons of vanilla until butter in fully incorporated. Pour hot filling into cooled pie shell and smooth surface with rubber spatula; press plastic wrap directly against surface of filling and refrigerate until firm, at least 3 hours and up to 12 hours.
Just before serving, beat cream 2 tablespoons sugar and 1/2 tsp vanilla with electric mixer until soft peaks form, 1 1/2-2 minutes. Top pie with whipped cream and then sprinkle with coconut. Cut pie into wedges and serve.
Variation:
Banana-Caramel Coconut Cream Pie:
Follow above recipe through crust making. While crust cools, bring 1/2 cup sugar and 3 tbsp water to boil over high heat in small heavy bottomed saucepan. Cook until dark amber, 5-8 minutes, occasionally swirling pan once sugar begins to color.
Off heat, add 3 tablespoons heavy cream (caramel will bubble vigorously] and a pinch of salt; whisk to combine. Whisk in 2 tbsp unsalted butter. Pour caramel into pie shell, tilting pie plate to coat evenly; set aside to cool.
When caramel is cool, peel 2 slightly underripe, medium bananas (5-6 oz. each]; slice each crosswise into 3/8" rounds. Arrange slices in single layer on top of caramel; set aside.
Continue with remainder of original recipe, adding 2 teaspoons of dark rum to filling along with butter and vanilla.
Seven Layer Mediterranean Dip With Rosemary Butter Flatbread


Ingredients:
lemon juice, olive oil, shiitake mushrooms, tomatoes, green onion, pine nuts, oregano, ground cumin, fresh ground black pepper, garlic cloves, kalamata olive, pine nuts, parsley, cilantro, fresh rosemary, fresh ground black pepper, olive oil, feta cheese, sun-dried tomatoes, parsley, butter, fresh rosemary

Directions:
Prepare the Wild Mushroom Couscous.
Cook 1 cup of plain couscous according to package directions and let it cool to room temperature.
Whisk together lemon juice and olive oil.
Pour into couscous and add the next 5 ingredients, stirring to mix well.
Line a nine-inch glass pie plate with the wild mushroom couscous.
Prepare the Spicy Lemon Hummus.
Stir the ground cumin and black pepper into the prepared lemon hummus.
Spread the spicy lemon hummus on top of the couscous mixture.
Prepare the Kalamata Olive Tapenade.
Mince garlic in food processor and then add the next seven ingredients.
Slowly add the olive oil while the blade is running.  Process until smooth.
Spread one cup of the tapenade over the hummus layer.   (The recipe will make slightly more tapenade than you need].
Arrange chopped artichoke hearts as the next layer, followed in turn by layers of feta cheese, sundried tomatoes, and parsley.
Serve immediately or cover and refrigerate.  Bring to room temperature before serving.
Prepare the Flatbread with Rosemary Butter.
Stir rosemary into the melted butter and brush on the flatbread.  Heat on baking tray in 350 degree oven for one to two minutes.
Momma Jean's Carrot Cake


Ingredients:
brown sugar, eggs, flour, baking soda, baking powder, cinnamon, salt, carrots, walnuts, butter, cream cheese, vanilla, icing sugar

Directions:
Mix oil and sugar, add eggs one at a time mixing well after each. Add dry ingredients to wet, mixing well. Add carrots and nuts. Pour in 9 x13" pan. Bake at 300 degrees fahrenheit for 50 minute
For icing blend butter, cream cheese and vanilla. Add icing sugar a little at a time until smooth.
Wait for cake to cool, top with icing and sprinkle some chopped walnuts on top.
Harvest Minestrone with Potato Dill Dumplings


Ingredients:
onion, celery, garlic, carrot, green beans, corn kernel, tomatoes, zucchini, kidney bean, russet potatoes, flour, baking powder, salt, fresh dill

Directions:
In a large soup pot over medium heat cook the onion, celery and garlic in 1/4 cup of stock until vegetables are wilted, around 4 minutes.
Add the carrots, green beans and corn cooking for 5 minutes more.
Add the remaining stock, tomatoes, squash, zucchini and kidney beans.
Bring to a boil.
Reduce heat and simmer for 10 minutes, partially covered.
Pass hot potatoes through a ricer into a large bowl, or lightly mash with a fork.
Sift flour and baking powder over potatoes.
Add salt and dill, mixing gently.
Mixture will be crumbly.
Beat egg whites until soft peaks form.
Mix into potato mixture, folding and stirring.
Dont over mix.
Drop heaping Tablespoonfuls of dumpling dough onto gently simmering soup.
Cook for 10 minutes with the lid off, then cover for 10 minutes more.
Four Grain Pancakes  or Waffles


Ingredients:
whole wheat flour, white flour, cornmeal, oats, baking powder, baking soda, salt, buttermilk, butter, eggs

Directions:
Combine dry ingredients., Stir in wet ingredients, mixing well., Cook either as pancakes or waffles.
Kiwi Fruit Salad With Honey Drizzle


Ingredients:
kiwi fruits, bosc pears, red grapes, honeydew melon, orange, honey

Directions:
Scoop out seeds from honeydew melon; remove rind and cut into thin slices.  Wash and thinly slice pears.  Peel and thinly slice kiwis.  Arrange the melon, kiwis, grapes and pears on a decorative platter.
Squeeze juice from orange into a small bowl.  Add one teaspoon of honey and mix well.
Drizzle the honey/orange juice over the fruit.
This recipe works well as a low fat, healthy dessert or as a light lunch with cottage cheese.
Serves 4.
Aunt Mayme's Hot Shrimp Dip
Category: appetizers-and-snacks
By corbettcook

Aunt Mayme made this appetizer every year for more than 20 years for her Kentucky Derby Day party.

Ingredients:
1 (8 ounce) package cream cheese
1 (4.5 ounce) can small shrimp, drained
¼ cup mayonnaise
3 teaspoons dry sherry
1 teaspoon prepared yellow mustard
1 teaspoon grated onion
1 dash seasoned salt

Directions:
Melt cream cheese in the top of a double boiler. Stir in shrimp, mayonnaise, sherry, mustard, onion, and seasoned salt until combined.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 8 servings

Calories: 168.8
Fat: 15.6 g
Saturated fat: 7 g
Carbohydrates: 1.5 g
Sugars: 0.2 g
Protein: 5.9 g
Cholesterol: 61.1 mg
Sodium: 196.2 mg
Birthday Bonanza Cake


Ingredients:
ice cream, ice cream sandwiches

Directions:
Place ice cream in fridge to soften for 30 minutes.
In a small bowl, mix cookies with chocolate topping.
Invert a rimmed baking sheet (to act as a guide for cake layout] and lay 2 sheets of plastic wrap next to one another, overlapping slightly to create a base to wrap the cake. In the centre of the plastic, working quickly, lay 4 ice cream sandwiches side by side lengthwise to create a rectangle base. Spoon 2 cups (about 4, 1/2 cup scoops] of ice cream over top, lightly pressing to flatten evenly to edges of sandwiches with a spoon.
Spoon chocolate mixture over top, spreading to within ½ inch of the edge. Repeat ice cream layer and top with remaining ice cream sandwiches. Fold plastic wrap over to completely seal the cake. Lightly press ice cream sandwiches down to flatten and adhere and press ice cream in to ensure cake maintains its rectangular shape. Freeze until firm, about 4 hours.
Unwrap cake. Evenly spread thawed whipped topping and decorate with sprinkles. Place in freezer until whipped topping is firm, about 2 hours. Remove to a serving tray. Slice and serve immediately.
Dairy-Free Coconut Rice Pudding
Category: desserts
By Bananatini

If you love the smell and taste of coconut than you'll love this dairy-free coconut rice pudding! And if dairy products upset your stomach, this is a lovely healthy alternative to using milk or cream. Sprinkle with cinnamon, add fruit or nuts, or serve plain.

Ingredients:
4 cups canned coconut milk, shaken
¼ cup cane sugar
1 teaspoon vanilla extract
1 cup long grain white rice

Directions:
Combine coconut milk, sugar, and vanilla extract in a medium pot and stir until combined. Add rice and bring to a boil over medium heat, about 5 minutes. Cook, gently stirring, until rice has softened and mixture has a slightly soupy but not too drippy consistency, about 20 minutes. Spoon into small serving dishes. Serve warm or place in refrigerator to chill.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 6 servings

Calories: 443.7
Fat: 32.3 g
Saturated fat: 28.6 g
Carbohydrates: 37.3 g
Sugars: 8.5 g
Dietary fiber: 2.1 g
Protein: 5.2 g
Sodium: 21.2 mg
Crabmeat Deviled Eggs


Ingredients:
hard-boiled eggs, mayonnaise, fresh lemon juice, salt, fresh ground black pepper, fresh ground white pepper, lump crabmeat, fresh chives, green onion, black caviar, paprika

Directions:
Remove the egg yolks from the whites and put in a medium-size mixing bowl.
Using the back of a fork, mash the eggs and then add mayonnaise, lemon juice, salt, black or white pepper, hot sauce and chives or green onions.
Stir with a fork to mix.
Add the crabmeat and stir gently to mix.
Spoon equal amounts of the mixture unto the egg white halves.
Chill the eggs for 2 hours before serving.
To serve, garnish with caviar, if desired.
Sprinkle with paprika.
Onion Dip


Ingredients:
sour cream, cream cheese

Directions:
Combine all ingredients thoroughly, using a hand mixer if necessary.
Chill for at least 30 minutes to allow the flavors to blend and the onions to soften.
Even more flavorful the next day!
Tofu Fettuccini Alfredo


Ingredients:
fettuccine pasta, soft silken tofu, olive oil, onion powder, parmesan cheese, romano cheese, garlic cloves

Directions:
In a large pot of boiling water cook pasta until just tender, approximately 5-7 minutes.
Place drained tofu, garlic, both cheeses, olive oil, and onion powder into the bowl of a food processor or blender. Blend until smooth.
In a medium saucepan, pour in soy mixture and warm over medium heat, stirring occasionally. Drain pasta, place on platter or bowl and toss with warmed alfredo sauce.
Mango Coconut Cucumber Salad


Ingredients:
cucumber, fresh chili pepper, fresh lemon juice, fresh lime juice, brown sugar, unsweetened dried shredded coconut, mango, red bell pepper

Directions:
In a large bowl, combine the cucumber, chile, lemon and lime juice, brown sugar, coconut, mango, and bell pepper.
Toss well.
Cover and chill for 20 minutes and serve cold.
Just before serving, top with cilantro or spearmint.
Worth It Bolognese Sauce


Ingredients:
onion, celery, garlic cloves, olive oil, minced beef, pancetta, smoked streaky bacon, plain flour, dry white wine, salt, fresh ground black pepper, nutmeg, tomato juice, tomatoes, tomatoes with juice, tomato paste, thyme, bay leaf

Directions:
Saute onion, celery and garlic in oil in a large saucepan until softened., Add minced meat and pancetta and fry until meat breaks up into small lumps., Sprinkle in flour, then stir well., Add wine, salt, pepper and nutmeg., Mix well, then increase heat and boil to evaporate liquid., Add stock, tomato, tomato paste and herbs., Reduce heat again and simmer for 1 hour, stirring from time to time., Taste for seasoning.
Al's Pancakes


Ingredients:
baking powder, sugar, vanilla, salt, flour, egg, milk

Directions:
Mix all ingredients except flour and milk., Add flour and then milk to consistency., Spray griddle with cooking spray and cook traditionally.
Pepper and Pancetta Batter Bread


Ingredients:
pancetta, hot water, granulated sugar, fresh basil, salt, pepper, water, dry yeast, egg, all-purpose flour, cornmeal

Directions:
In skillet, fry pancetta over medium heat until crisp. Remove and crumble pancetta, reserving fat.
In large bowl of stand mixer, combine 1 tablespoon pancetta fat with hot water, 1 tablespoon of the sugar, basil, salt and pepper; let stand for 10 minutes.
Meanwhile, in small bowl, mix remaining 1 teaspoom sugar with lukewarm water; sprinkle yeast over top, stirring to dissolve granules. Let stand for 10 minutes.
With fork, stir down yeast mixture, whisking to dissolve all yeast; mix into pepper mixture.
Blend in egg.
Beat in flour in 2 additions, adding a few tablespoons more flour if necessary to form smooth, elastic wet batter; beat for 4 minutes.
Beat in pancetta.
Cover and let rise until doubled in bulk, 45 to 60 minutes.
Punch down batter.
Grease 6-cup (1.5 L] ovenproof casserole dish, preferably round; sprinkle with cornmeal.
Scrape batter into dish; cover and let rise until risen to top of dish, about 1 hour.
Bake in 400°F (200°C] oven until bread sounds hollow when tapped, 35 to 45 minutes.
Remove from dish; let cool on rack.
Akuri (Spiced Scrambled Eggs)


Ingredients:
eggs, milk, salt, black pepper, cilantro, butter, onion, jalapeno chile, fresh ginger, turmeric

Directions:
Beat the eggs lightly with the milk, salt, pepper and chopped cilantro.
Heat butter,or ghee, in a large skillet and saute the chopped onions until they begin to color.
Add the chiles, ginger, red pepper, turmeric and cumin.
Stir over medium heat for about 2 minutes.
Raise the heat slightly and pour in the beaten eggs.
Stir constantly until the eggs are just set but still creamy.
Serve immediately with chapatis.
Gluten Free 5 Minute Chocolate Cake in a Mug!


Ingredients:
sugar, egg, milk, chocolate chips, vanilla extract

Directions:
Also required: 1 large coffee mug.
Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using].
Add vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT! (can serve 2 if you want to feel slightly more virtuous].
Low Carb Coconut Almond Granola


Ingredients:
flax seed meal, unsweetened flaked coconut, coconut oil, vanilla extract, artificial sweetener

Directions:
Melt the coconut oil in the microwave in a large bowl., Add the rest of the ingredients and mix thoroughly., Spread out on a baking sheet in one layer., Bake in a 350 degree oven for 10-15 minutes, stirring halfway., Remove from the oven and let it rest so it will get crunchy., Serving size is 1/3 C.
Cheesy Chicken Spaghetti Casserole


Ingredients:
spaghetti noodles, diced tomatoes, red wine, boneless skinless chicken breasts, water, sharp cheddar cheese, parmesan cheese, butter

Directions:
Generously butter a casserole dish; now place a few tablespoonfuls of spaghetti sauce into  dish and spread evenly across base.
In a saucepan over medium heat stir together the  remaining spaghetti sauce, undrained tomatoes, red wine,  Italian seasonings, and frozen baby spinach;  cook until hot and bubbly.
Add the shredded cooked chicken breast into the sauce mixture and    heat through (add about 1/2 to 1 cup of water, if sauce  mixture seems too thick].
Turn off the heat;  stir   about half of the shredded cheddar cheese (1 cup] into the sauce mixture, stirring well to combine.
Into the prepared casserole dish evenly spread the freshly  cooked spaghetti noodles, and top with sauce mixture taking care to spread evenly over noodles to coat.
Sprinkle evenly with Parmesan and remaining cheddar cheese.
Bake in preheated 350F  degree  oven for 30 minutes, until casserole is hot and cheese is melted. Remove from oven and let cool for about 15 minutes before serving. Good served with a sprinkling  of chopped fresh parsley.
Light Chicken Tortilla Soup


Ingredients:
onion, garlic cloves, green chilies, fresh tomato, water, beef bouillon cube, chicken bouillon cube, salt, sugar, black pepper, ground cumin, chili powder, Worcestershire sauce, chicken breasts, tortilla, avocado, cheese, cilantro

Directions:
Heat some of the water in the microwave until almost boiling.  Add the bouillon and stir to dissolve.
In a large pot, saute first four ingredients until tender.
Add the remaining ingredients in the ingredients list up to and including the chicken (also include the bouillon water and the remaining water] .
Cover and bring to a boil.
Reduce heat to low and simmer for about an hour.
Add any additional vegetables that you want in the soup. (I usually add a couple of diced zucchinis.].
Simmer until the vegetalbes are tender, about 30 more minutes.
To serve: Make enough corn tortilla strips for the amount of servings that you are going to make.  (I like a thick soup so I use two small corn tortillas per person].
Slice the corn tortillas into thin strips and fry them in some vegetable oil until they are slightly crisp.
Lightly sprinkle the tortilla strips with salt if desired.
Layer the tortilla strips in bowls.
Sprinkle with chopped avocado if desired.
Ladle soup into bowl.
Sprinkle with shredded cheddar cheese and cilantro and serve immediately.
Easy Apple Crisp
Category: desserts
By Mary

Use this easy recipe with leftover apples from the fall or anytime in the year when you want an easy take-along dish or when company arrives at your door unexpectedly!!!! Serve warm with ice cream or whipped topping. You can substitute 2 (21 ounce) cans of apple pie filling for the apples and water.

Ingredients:
6  apple - peeled, cored and sliced
1 cup water
1 (18.25 ounce) package white cake mix
1 cup packed brown sugar
1 teaspoon ground cinnamon
½ cup butter, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Arrange apples in an even layer in bottom of baking dish. Pour water over apples. In a medium bowl mix together cake mix, brown sugar, and cinnamon. Stir in melted butter or margarine until ingredients are thoroughly blended; mixture will be crumbly. Sprinkle mixture over apples. Bake in preheated oven for 50 to 55 minutes.

Yields: 12 servings

Calories: 355.2
Fat: 12.4 g
Saturated fat: 5.6 g
Carbohydrates: 60.9 g
Sugars: 48.2 g
Dietary fiber: 2.1 g
Protein: 2.2 g
Cholesterol: 20.3 mg
Sodium: 343.7 mg
Pear and Orange Yogurt Smoothie


Ingredients:
pear, orange, honey, mint leaf, plain yogurt

Directions:
Dice the pears into 1 inch pieces, put in blender with orange slices, honey and mint leaves (with stalks]. Pour in the yogurt.
Blend in blender.
Garnish with a few mint leaves.
Mild-Mannered Chili
Category: soups-stews-and-chili
By Enallage

I like chili, but I'm not a fan of heat for heat's sake. I wanted something that would warm me up but not be overwhelmingly hot, and this was the result. My husband says that this would also make a good sloppy joe (with beans) mix.

Ingredients:
cooking spray
1 pound ground turkey
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
3 tablespoons chili powder
2 teaspoons ground black pepper
1 teaspoon salt
½ teaspoon garlic powder

Directions:
Lightly coat the inside of a slow cooker with cooking spray. Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer ground turkey to the slow cooker. Stir crushed tomatoes, black beans, kidney beans, diced tomatoes, tomato paste, chili powder, black pepper, salt, and garlic powder into ground turkey. Cook on Low for 3 hours.

Prep time: 15 mins
Cook time: 3 hrs 5 mins
Total time: 3 hrs 20 mins
Yields: 10 servings

Calories: 197.5
Fat: 4.4 g
Saturated fat: 1 g
Carbohydrates: 25.4 g
Sugars: 3.3 g
Dietary fiber: 9 g
Protein: 16.5 g
Cholesterol: 33.5 mg
Sodium: 837.6 mg
Original Ranch Spinach Dip
Category: trusted-brands-recipes-and-tips
By Hidden Valley Ranch

This crowd-pleasing appetizer features a hollowed-out loaf of French bread filled with a creamy mixture of sour cream, spinach, water chestnuts, and Hidden Valley® Original Ranch® Seasoning Mix.

Ingredients:
1 (1 ounce) packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
1 (16 ounce) container sour cream
1 (10 ounce) box frozen chopped spinach, thawed and well drained
1 (8 ounce) can water chestnuts, rinsed, drained and chopped
1  round loaf French bread
Assorted, fresh vegetable sticks cut up for dipping

Directions:
Stir together dips mix, sour cream, spinach and water chestnuts. Chill 30 minutes or until just before serving. Cut top off the bread and remove center (using firm bread pieces as dippers). Fill bread bowl with dip. Serve with cubed bread and vegetables.

Prep time: 30 mins
Total time: 1 hr
Yields: 2 cups

Calories: 202.9
Fat: 10.3 g
Saturated fat: 6.1 g
Carbohydrates: 22.7 g
Sugars: 1.9 g
Dietary fiber: 2.4 g
Protein: 6.2 g
Cholesterol: 20 mg
Sodium: 264.2 mg
Shrimp With Garlic Sauce


Ingredients:
olive oil, garlic cloves, medium shrimp, lemon juice, dry sherry, crushed red pepper flakes, salt, parsley

Directions:
Heat the oil in a large skillet over medium-high heat.
Add the garlic, pepper and shrimp.
Cook for about 2 minutes, stirring constantly, just until the shrimp turn pink.
Increase the heat to high.
Add the lemon juice, sherry, hot red pepper and salt to taste and bring to a boil.
Serve immediately, sprinkled with parsley.
Copycat Olive Garden Zuppa Toscana Soup


Ingredients:
onion, bacon, garlic cloves, chicken bouillon, water, potatoes, greens, heavy cream

Directions:
Place onions and bacon into  large saucepan and cook onions over medium heat until they are almost clear. Add garlic and cook for 1 minute.
Add chicken bouillon, water and potatoes, bring to a simmer for 15 minutes.
Add remaining ingredients and simmer for 5 more minutes then serve.
Sweet Texas Caviar


Ingredients:
sugar, apple cider vinegar, yellow onions, green pepper, diced pimentos, black-eyed peas, pinto beans, white shoepeg corn, salt, pepper

Directions:
Rinse the canned items.
Chop the veggies.
Mix everything together and let marinade 2 or more hours.  (Overnight is best.]
Serve on Fritos'Scoops'.  (or other chip.]
This dip is great for parties as it can sit out for several hours without refrigeration.