xiaoxl/recipe_data huggingface dataset:
Banana Trifle
Category: desserts
By CNM CATERING

Pound cake, whipped cream, banana pudding and vanilla wafers are layered to form this easy trifle that's sure to please.

Ingredients:
2 (3.5 ounce) packages instant banana pudding mix
1 quart cold milk
2  bananas, chopped
4 cups heavy cream
4 teaspoons vanilla extract
1 cup confectioners' sugar
1 (12 ounce) package prepared pound cake, cubed
½ (12 ounce) box vanilla wafers (such as Nilla®), crushed

Directions:
Whisk pudding mix with milk until smooth. Stir in chopped bananas; set aside. In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, or cream will become lumpy and butter-like. Layer half the pound cake cubes, half the pudding, half the whipped cream, and half the crushed vanilla wafers in a trifle bowl. Repeat with the remaining cake, pudding, and whipped cream, and top with the remaining crushed wafers. Chill in the refrigerator until ready to serve.

Prep time: 30 mins
Total time: 30 mins
Yields: 12 cups

Calories: 612.3
Fat: 39.5 g
Saturated fat: 23.3 g
Carbohydrates: 60 g
Sugars: 37.1 g
Dietary fiber: 0.9 g
Protein: 6.7 g
Cholesterol: 177.1 mg
Sodium: 463.6 mg
Hummus Bi Tahina (Turkish Hummus)


Ingredients:
chickpeas, tahini, olive oil, garlic cloves, olive oil, parsley

Directions:
Combine all ingredients (except those for garinsh] in a blender or food processor.
Blend into a smooth, creamy paste.
Taste and add more lemon juice or salt to suit your taste.
It should be the creamy consistency of mashed potatoes.
Thin with additional lemon juice, chick pea liquid or water if necessary.
Scrape into an attractive looking bowl.
Drizzle oil over the surface in a decorative pattern and sprinkle with ground chili pepper and freshly chopped parsley.
Serve with wedges of pita bread and raw vegetables.
Banana Mocha Cooler


Ingredients:
vanilla ice cream, nonfat milk, banana, instant coffee granules

Directions:
In a blender, combine all ingredients. Cover and process for 45-60 seconds or until frothy.
Pour into glasses; serve immediately.
The Best Thai Coconut Soup


Ingredients:
fresh ginger, lemongrass, red curry paste, chicken broth, fish sauce, light brown sugar, coconut milk, medium shrimp, fresh lime juice, salt, fresh cilantro

Directions:
"Heat the oil in a large pot over medium heat.  Cook and stir the ginger, lemon grass, and curry paste in the heated oil for 1 minute.  Slowly pour the chicken broth over the mixture, stirring continually.  Stir in the fish sauce and brown sugar; simmer for 15 minutes.  Stir in the coconut milk and mushrooms; cook and simmer until the mushrooms are soft, about 5 minutes.  Add the shrimp; cook until no longer translucent about 5 minutes.  Stir in the lime juice; season with salt; garnish with cilantro."
Frosty Pineapple Nog


Ingredients:
buttermilk, crushed pineapple, granulated sugar, vanilla extract

Directions:
In a blender, combine buttermilk, pineapple, sugar & vanilla, then cover & blend for 45 seconds or until well combined.
With the blender running, add ice cubes, one at a time, through the opening in the lid, then blend until mixture is frothy & nearly smooth.
Nice when served in chilled glasses.
Guinness Ice Cream


Ingredients:
heavy cream, white sugar

Directions:
Combine Guinness, cream and milk in a large saucepan. Bring to a simmer over medium-high heat.
Whisk the egg yolks and sugar in a large heat-proof bowl. Slowly add the hot Guinness cream, whisking constantly until well-blended.
Strain back into the saucepan. Cook over medium heat about 6 minutes, until it thickens and coats the back of a spoon. Do not let boil.
Set a medium bowl inside a large bowl filled with ice water. Pour the custard into the medium bowl. Stir occasionally until the custard is cold, about 30 minutes. Change the ice as needed.
Pour into an ice cream maker and freeze per manufacturer's instructions. Pack into an airtight container and place into freezer until firm, about 4 hours.
Serve with chocolate-covered pretzels.
Egg Salad Sandwich


Ingredients:
eggs, mayonnaise, Dijon mustard, scallions, salt, fresh ground black pepper

Directions:
Place eggs in a large saucepan and fill with water to cover by 2-3 inches.
Bring to a rolling boil and cook eggs 2 minutes.
Remove from heat and let stand 5 minutes.
Drain and cool eggs in a bath of cold water for 10 minutes.
Peel eggs and let cool to room temperature.
In a bowl, mash eggs with a fork or a potato masher.
In another small bowl, mix mayonnaise, mustard, relish, scallions, salt, and pepper.
Pour over mashed eggs.
Stir until combined.
Refrigerate at least 3 hours before serving.
Divide egg salad evenly between two slices of toasted bread.
Close sandwiches, slice in half on the diagonal, and serve.
Japanese Milk Bread or Rolls With Sourdough


Ingredients:
water, water, flour, flour, water, water, bread flour, bread flour, instant yeast, instant yeast, sugar, sugar, salt, salt, powdered milk, powdered milk, eggs, egg, butter, butter

Directions:
Refresh your sourdough starter with a cup of flour and 1/2 cup of water to make a thick starter and let double in volume.
To make roux, mix flour and water and heat slowly until it begins to thicken and trails can be seen as it's stirred.  Take off heat and continue to stir for about a minute.
Drop the cold butter pats onto the roux to keep the roux from forming a film.
When the roux is lukewarm, mix it with the sourdough starter and the rest of the ingredients in a mixer.  Cover and let sit for 10 minutes.
Knead well, for about 8 to 10 minutes and tip out onto a floured counter.
Stretch the dough into a rectangle and fold letter-style, top to bottom and side to side.  Place in an oiled, clear straight sided container and cover.  after 15 minutes, stretch and fold again.  Put back into container.
Let rise until doubled in volume from the original volume.
Preheat oven to 350°F.
After the rise, shape a loaf and place in an 8 inch by 4.5 inch pan that's well oiled. Cover with oiled plastic wrap and let rise until 1 inch above the walls of the pan.  Brush the loaves lightly with an egg, beaten with 1 teaspoon of water and bake for 30 minutes, turning after 15 minutes for even baking.
If making rolls, divide risen dough into 12 pieces (56 to 57g each].  Shape as desired and place on parchment paper, cover and let rise until puffed and about 50% larger in size.  A piece of dough in a straight sided juice glass to judge when the dough is 1.5 times its original volume.
Brush the loaves lightly with an egg, beaten with 1 teaspoon of water and bake in 350F oven for 6 minutes, turn and bake for 7 minutes until browned and 200F internally.
Cool on rack before serving.
My Mushroom Soup


Ingredients:
butter, onions, mushrooms, fresh ground black pepper, plain flour, dry white wine, French mustard

Directions:
Melt butter in a large saucepan over a medium heat.
Fry onions in butter until transparent.
Add mushrooms and black pepper and fry, stirring frequently, for 10 minutes.
Sprinkle over flour, stir into the mushroom mixture with a wooden spoon and cook for 30 seconds.
Remove saucepan from heat.
Gradually add chicken stock and white wine, stirring constantly.
Return saucepan to heat, bring to boil, then lower heat and simmer for 20 minutes.
Add mustard, then blend soup until smooth with a stick mixer or blender.
Stir in cream, check seasonings (you shouldn't have to add salt, but check] and reheat.
" California Roll"  Salad


Ingredients:
white rice, seasoned rice vinegar, lettuce, cucumber, avocado, soy sauce, pickled ginger

Directions:
Prepare rice according to directions.
Pour rice into medium bowl and toss with 1 tbsp vinegar.  Set aside.
Thinly slice cucumber and avacado.
Break up crabmeat into chunks.
Mix lettuce leaves with seasoned rice, cucumber, avocado slices and crabmeat.
In separate cup, mix together soy sauce and remaining 2 TBL of seasoned rice vinegar.
Drizzle this dressing over salad, and add pickled ginger on top of salad.
Seven Layer Salad
Category: salad
By Leah Mae

I usually make this bacon, lettuce, onion, pea, cheese and cauliflower layered salad in a large flat bowl. There's never too much because everybody loves it!  You can vary the salad by substituting green onions for red, jack cheese for the Cheddar, etc.

Ingredients:
1 pound bacon
1 large head iceberg lettuce - rinsed, dried, and chopped
1  red onion, chopped
1 (10 ounce) package frozen green peas, thawed
10 ounces shredded Cheddar cheese
1 cup chopped cauliflower
1 ¼ cups mayonnaise
2 tablespoons white sugar
⅔ cup grated Parmesan cheese

Directions:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon. Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 12 servings

Calories: 386.9
Fat: 32.7 g
Saturated fat: 10.2 g
Carbohydrates: 9.9 g
Sugars: 5.5 g
Dietary fiber: 2.1 g
Protein: 14.5 g
Cholesterol: 51.1 mg
Sodium: 667.3 mg
Deep Dish Lasagna
Category: world-cuisine
By BSD

Classic lasagna recipe that tastes delicious!

Ingredients:
12  uncooked lasagna noodles
1 pound sweet Italian sausage
⅔ cup chopped onions
½ tablespoon minced garlic
⅔ cup chopped fresh parsley, divided
3 (6 ounce) cans tomato paste
1 (15 ounce) can tomato sauce
2 cups water
1 ½ teaspoons Italian seasoning
1 ½ teaspoons dried oregano
1 ½ teaspoons dried basil leaves
1 pound part-skim ricotta cheese
1 (10 ounce) package chopped spinach, thawed and squeeze dried
½ cup grated Parmesan cheese
3  eggs
2 teaspoons garlic salt
¼ teaspoon ground black pepper
3 cups shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain. In skillet over medium heat, brown the sausage with the onions, garlic and 1/2 the parsley; drain excess fat. Add tomato paste, tomato sauce, water, Italian seasoning, oregano, and basil; mix well. Simmer, covered, for 5 minutes; stirring occasionally. In a bowl, combine remaining parsley and ricotta, spinach, Parmesan, eggs, garlic salt, and pepper; mix well. Spread 2 cups sauce in the bottom of the prepared baking dish. Begin layering with 4 noodles, 1/2 cheese mix, 1/3 remaining sauce, and 1 cup mozzarella. Repeat this layer again; the last layer will be noodles, sauce and mozzarella cheese. Cover pan with aluminum foil. Bake in the preheated oven for 45 minutes. Remove the foil; bake, uncovered, an additional 10 minutes, or until cheese is bubbly and starting to brown. Let cool 10 minutes before serving.

Prep time: 40 mins
Cook time: 1 hr
Total time: 1 hr 50 mins
Yields: 12 servings

Calories: 391.3
Fat: 17.7 g
Saturated fat: 8.4 g
Carbohydrates: 34 g
Sugars: 8.6 g
Dietary fiber: 3.8 g
Protein: 25.4 g
Cholesterol: 94.1 mg
Sodium: 1466.5 mg
Lemon Orzo Salad With Zucchini And Fresh Herbs


Ingredients:
orzo pasta, zucchini, fresh parsley, of fresh mint, lemon, rind of, lemon juice, extra virgin olive oil

Directions:
Cook the orzo until tender but firm.
Drain in a colander; rinse under cold water to cool, and drain well.
Mix the orzo, zucchini, parsley, and mint in a large bowl with a large spoon.
Whisk the remaining ingredients in a small bowl.
Pour over the salad and mix with a large spoon.
Roasted Garlic


Ingredients:
garlic, fresh thyme sprigs, dried thyme leaves, bay leaf, olive oil, butter

Directions:
Cut the top 1/2-inch off each garlic bulb, or, enough to expose the cloves, but not too far.
Place them in an 8-inch oven-proof skillet. Season lightly with salt and pepper, a few thyme leaves (or sprigs of fresh], olive oil, and a bay leaf in the center. Put a teaspoon of butter on top of each cut head. Cover tightly with a piece of foil.
Put into the middle level of a preheated 375 degree oven and bake for 75-90 minutes. Do not forget they can burn, if left too long.
Sassy Pineapple Slaw


Ingredients:
pineapple tidbits, green onion, olive oil, fresh lemon juice, salt, pepper, crushed red pepper flakes

Directions:
In a bowl, whisk together olive oil, lemon juice, salt and peppers.  Toss in slaw mix, pineapple and green onions.
Chill for at least 30 minutes.  Enjoy!
Maple Syrup Custard Cups
Category: desserts
By Linda

Very light with a satiny texture and gentle maple flavor. These custard cups are the perfect ending to traditional 'New England'-styled holiday meals.

Ingredients:
4  eggs
3 cups milk
¾ cup real maple syrup
½ teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Whisk eggs in a bowl until lightly beaten. Add milk, maple syrup, and vanilla extract; gently beat until incorporated. Pour mixture into six 1/4-cup ramekins. Arrange ramekins in a baking dish. Pour enough water into baking dish to cover ramekins halfway up the sides. Bake in the preheated oven until a knife inserted in the center of a custard comes out clean, 35 to 45 minutes. Remove ramekins from baking dish and refrigerate until completely chilled, at least 1 hour.

Prep time: 10 mins
Cook time: 35 mins
Total time: 1 hr 45 mins
Yields: 6 servings

Calories: 212.5
Fat: 5.8 g
Saturated fat: 2.6 g
Carbohydrates: 32.4 g
Sugars: 29.4 g
Protein: 8.2 g
Cholesterol: 133.8 mg
Sodium: 100.3 mg
Grilled Pork Chops With Vanilla-Scented Apples


Ingredients:
sweet apples, butter, brown sugar, cinnamon, pure vanilla extract

Directions:
Grill pork chops until barely done. Place on a platter in a warm oven.
Add butter, brown sugar and cinnamon to pan over medium heat. Stir to blend well and to allow to caramelize slightly.
Add apple juice, Licor 43 and apple slices. Cook apples just until done, then remove with a slotted spoon and set apples aside.
Reduce the pan juices to two to three tablespoons. Remove from heat and add vanilla, salt and pepper. Add apple slices and return to heat until the apples are hot. Pour over the pork chops. Serve with rice or potatoes.
Chocolate Holiday Sparklers


Ingredients:
salted butter, canola oil, sugar, vanilla, baking powder, sea salt, white chocolate chips, icing sugar, sugar

Directions:
In a bowl, beat the butter, oil, sugar, egg whites and vanilla until slightly thickened.
Sift in the cocoa, then beat in the flour, nuts, baking powder and salt.
Fold in the chocolate chips.
Cover and chill 1 hour.
Heat oven to 350F and line a baking sheet with parchment paper.
Mix the sugars in a medium shallow bowl and set aside.
Roll the chilled dough into 1” balls and roll in the sugar mixture to coat completely.
Place on the baking sheets, leaving about 1” between each.
Bake 12 minutes, until the cookies are puffed and the sugared surfaces have cracked apart.
Remove from the oven and let sit for 5 minutes, then transfer to a wire rack to cool completely.
Chicken Breasts in Ginger Lime Sauce


Ingredients:
chicken breasts, brown sugar, lime juice, rum, gingerroot, garlic cloves

Directions:
Beat the chicken meat with a mallet to tenderise. Barbecue the chicken until tender.
To make lime juice sauce: Combine the brown sugar, lime juice, rum, ginger, garlic and Hot Sauce in a saucepan, heating without boiling until sugar fully dissolves, then bring sauce to a boil;.
serve on top of chicken.
Escarole and Beans
Category: side-dish
By KristaP

This is a creamy concoction of escarole and beans.  It's rich, and it's divine! It's also best served with a warm crusty Italian bread.

Ingredients:
3 tablespoons olive oil, divided
2 large heads escarole
salt and pepper to taste
¼ teaspoon crushed red pepper flakes
1 clove garlic, minced
2 (16 ounce) cans cannellini beans, undrained
3 sprigs fresh parsley, chopped

Directions:
Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender. In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 bowls

Calories: 322.1
Fat: 11.8 g
Saturated fat: 1.6 g
Carbohydrates: 42.7 g
Sugars: 1 g
Dietary fiber: 18.7 g
Protein: 13.1 g
Sodium: 543.4 mg
Pacific Fire Shrimp


Ingredients:
butter, lemon pepper, rosemary, Tabasco sauce, lemon juice, shrimp

Directions:
Preheat oven to 400. Mash the butter with the Creole seasoning,lemon pepper,rosemary,Tabasco sauce and lemon juice.
Arrange shrimp in a baking dish and brush on the seasoned butter. Bake for 5 to 6 minutes. Serve hot. French bread goes well with this on the side.
This can be made in advance, spread on the butter seasoning, refrigerate up to 8 hours. Heat and serve.
Indian Chili Mushroom


Ingredients:
red onion, ghee, tomatoes, green chilies, red chili powder, curry powder, garam masala, turmeric powder, salt, scallion, cilantro, olive oil

Directions:
FOR THE PASTE: Heat ghee over pan on medium heat. Sauté onions for 2 minutes, then add tomatoes and ginger-garlic paste. Cook for about 5 minutes.
Remove from heat and dump contents into blender. Blend into a smooth paste and set aside.
Heat olive oil in pan over medium heat. Add mushrooms and fry for about 3 minutes.
Add green chiles, chili powder, curry powder, garam masala, turmeric, and salt. Cook for about 20 seconds and immediately add the paste. You can add about 1/2 cup of water for consistency. Cook until mushrooms are tender.
Add chopped scallions. Cook for 2 minutes more and remove from heat.
Stir in cilantro and serve over basmati rice.
Garlic Dill New Potatoes
Category: side-dish
By kelcampbell

Potatoes are tossed in a garlicky dill butter before being served in this fantastic side dish.

Ingredients:
8 medium red potatoes, cubed
3 tablespoons butter, melted
1 tablespoon chopped fresh dill
2 teaspoons minced garlic
¼ teaspoon salt

Directions:
Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water. Cover, and steam for about 10 minutes, until potatoes are tender but not mushy. In a small bowl, stir together the butter, dill, garlic, and salt. Transfer the potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well-coated.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 5 servings

Calories: 329.8
Fat: 7.2 g
Saturated fat: 4.5 g
Carbohydrates: 62.1 g
Sugars: 3.1 g
Dietary fiber: 5.6 g
Protein: 5.9 g
Cholesterol: 18.3 mg
Sodium: 178.3 mg
Baked Mushroom Rice


Ingredients:
white rice, vegetable broth, onion, fresh mushrooms, dried parsley, dried oregano, butter

Directions:
Preheat oven to 400 degrees F (200 degrees C].
In a large bowl, stir together the white rice, cream of mushroom soup, and vegetable broth. You can use any kind of broth here.
Blend in the onion, mushrooms, parsley, oregano, melted butter, salt, and pepper. Transfer to a 2 quart baking dish, and cover with a lid or aluminum foil.
Bake for 45 to 50 minutes in the preheated oven.
If the rice is looking dry before it is tender, then pour in a little water and continue cooking until rice is tender.
Chocolate filled Bundt Cake


Ingredients:
water, milk, eggs, sugar, cornstarch, butter, milk, vanilla extract, cream cheese, egg

Directions:
Preheat oven to 350 degrees F.
CAKE: Mix all ingredients in bowl and beat on high for 2 minutes.
Pour into greased and floured Bundt pan.
(I use Bakers Joy spray].
FILLING: Melt semi sweet morsels.
In small bowl mix all ingredients, beat until smooth.
Drop filling by small spoonfuls onto cake.
Do not let filling touch sides of pan.
Bake 45-55 minutes.
Cool in pan for 15 minutes before removing from pan.
Glaze with chocolate icing.
Microwave Stuffed Pork Chops


Ingredients:
ketchup, brown sugar, mustard, chili powder

Directions:
Cut pocket in porkchops.  Stuff with stuffing mix.
Mix 1/2 cup ketchup, brown sugar, mustard, and chili powder.  Brush 1/2 of the mixture over porkchops.
Cover with waxed paper.  Microwave at medium power for 35 to 40 minutes.  Rotate 1/2 turn after 15 minutes.  Let stand for 5 minutes.  Brush with remaining glaze.
Oyster Sauce Vegetables


Ingredients:
butter, oyster sauce

Directions:
Cook vegetables according to package directions., Stir in butter and oyster sauce while veggies are hot.
Dijon Scalloped Potatoes


Ingredients:
onion, canola oil, vegetable broth, cream cheese, Dijon mustard, russet potatoes, sweet potatoes, parmesan cheese, unsalted butter, fresh parsley

Directions:
Preheat oven to 350 degrees F & lightly coat the inside of a 13"x9" baking dish with cooking spray.
In a large skillet, saute the onion in oil until tender, then reduce heat to medium & stir in the broth, cream cheese & mustard until all is combined.
Remove from heat & stir in the potatoes, before transferring the potato mixture to the prepared baking dish.
In a 3 or 4 cup container, combine the crushed crackers, Parmesan cheese & butter, & sprinkle this mixture over the top of the potatoes.
Bake, uncovered, for 50-60 minutes or until potatoes are tender.
Remove from oven, sprinkle with parsley & let stand for 10 minutes before serving.
Green Bean Cheesy Dinner Party Casserole


Ingredients:
onion, butter, cottage cheese, cheddar cheese, eggs, salt, garlic powder, green beans, sweet basil, pepper

Directions:
Saute onion in butter until onion is transparent.
Combine onion with cottage cheese, cheddar cheese, bread crumbs, eggs and seasonings.
Place half the cooked green beans in a large buttered casserole dish.
Top with half of the cheese mixture, then remaining beans and cheese mixture.
Bake 30 minutes at 375.
Mexicorn and Cream Cheese Dip


Ingredients:
cream cheese, green chili, chili powder

Directions:
Preheat oven on broil at 400 degrees., Mix cream cheese, corn, chilies, and 1 1/3 cup cheese., Spread into shallow pan., Sprinkle 3/4 cup of cheese and chili powder on top., Bake until bubbly.
Beef and Black-Eyed Pea Soup


Ingredients:
ground beef, green pepper, butter, all-purpose flour, water, chopped tomatoes, black-eyed peas, onion, carrot, celery, beef bouillon granules, pepper, salt, garlic powder, onion powder, cooked rice

Directions:
Brown beef and green pepper in a skillet; drain and set aside.
Melt butter an a large Dutch oven; add flour, whisking until smooth.
Cook and stir constantly for 1 minute.
Gradually add in water; stir until bubbly.
Stir in beef mixture and all the remaining ingredients, except for the rice.
Bring mixture to a boil; cover and lower heat to simmer 45 minutes-1 hour.
Add rice during the last 15 minutes or cooking.
Venezuelan Salsa


Ingredients:
mango, papaya, avocado, carrot, onion, celery, garlic, fresh cilantro, ground cumin, salt

Directions:
Combine all ingredients in medium bowl., Refrigerate several hours to allow flavors to blend., Serve with tortilla chips.
Green Sauce from Uma


Ingredients:
onion, cilantro, ginger, coconut, lemon, garlic, parsley, mint

Directions:
"Blend in food processor."
Beef Kebab Marinade


Ingredients:
ketchup, salt, fresh parsley, pepper, garlic clove, sugar, soy sauce, prepared mustard, wine vinegar, Worcestershire sauce, lemon juice

Directions:
Combine all and pour over kebab meat or any meat!, For best flavor let it marinade overnight or at least 4 hours.