xiaoxl/recipe_data huggingface dataset:
Upside Down Pear and Ginger Cake


Ingredients:
pears, butter, granulated sugar, ginger syrup, butter, caster sugar, eggs, self-raising flour, ginger syrup, baking powder, creme fraiche, ice cream

Directions:
Equipment: Ovenproof frying pan, about 28cm across and at least 3.5cm deep, or a tarte tatin tin.
Preheat the oven to 180°C, 160°C Fan, 350°F, Gas 4.
TO MAKE THE PEAR TOPPING: Peel, core and thinly slice the pears. Squeeze lemon juice over the slices to prevent them from discolouring. It’s important to have the pears ready before preparing the caramel.
Place the frying pan over a low heat and add the butter, sugar and the preserved ginger syrup (or honey and grated ginger]. Allow the butter and sugar to melt and then turn up the heat. Cook until the mixture turns golden. Don’t worry if the butter separates from the sugar, it will all come back together again in the end. Swirl the pan to mix the caramel so that it colours evenly. Remove from the heat as soon as it becomes a rich golden colour. Slide the pear slices immediately into the caramel, spreading them over the base of the frying pan as evenly as possible. Take great care not to cause any splashes with the hot liquid or to touch the caramel.
TO MAKE THE CAKE: Using an electric beater, cream the butter and sugar together in a mixing bowl until light and fluffy. Beat the eggs together in a small bowl and add the eggs little by little, beating between each addition. Fold in the flour, ground almonds, ginger syrup (or honey and ginger] and baking powder. Place spoonfuls of the batter at intervals on top of the pears and then spread it out to cover the pears completely.
Place in the oven and bake for about 40 minutes. Test by inserting a skewer into the centre. When the skewer comes out clean, the cake is ready. Remove from the oven and allow to cool for about 5 minutes.
Loosen the sides of the cake with a knife. Place a serving plate (or board], slightly larger than the cake, on top of the pan. Lift the plate and the pan together, holding both tightly, and flip them over sharply (use a cloth to protect your lower hand from any dribbling juices]. Lift off the pan. Serve with some crème fraîche or ice cream.
Butter Pecan Bundt Cake (Marry Me Cake!)


Ingredients:
eggs, water, maple syrup

Directions:
Preheat oven to 350.  Spray bundt pans with Pam and sprinkle the bottom of the pan with sugar.
Mix all ingredients together and pour into prepared pan.
Bake for 35-45 minutes.
Remove and let cool for 5-10 minutes then invert onto cake plate.
Stand back and wait for the praise.
Pineapple,cheese and Ham Dip


Ingredients:
"Philadelphia Cream Cheese"

Directions:
mash the luncheon meat very well in a bowl., put in the cream cheese softened., mix everything well., pour onto a platter very nicely., top with the pineapple jelly., serve with ritz crackers to dip into.
New Year Spinach Fettuccine with Scallops
Category: seafood
By WALKIE74

I made this with my fiancee for a fancy New Year's Eve dinner. If you use sea scallops and not bay scallops, cut them into quarters before adding them to the pasta.

Ingredients:
½ pound dry fettuccine pasta
6 tablespoons olive oil, divided
1 (10 ounce) package frozen chopped spinach
salt and pepper to taste
¾ pound scallops
4 cloves garlic, sliced
2 (4.5 ounce) cans sliced mushrooms, drained
1 (10.75 ounce) can  condensed cream of mushroom soup
1 cup white wine
ground black pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. Meanwhile, in a large skillet, heat 1 to 2 tablespoons of oil and add spinach and salt and pepper to taste. Saute spinach for 5 to 7 minutes or until wilted and no longer watery. Remove spinach from skillet and toss with pasta; transfer and keep warm. In the same skillet, heat 2 more tablespoons of oil and add scallops and 2 cloves of sliced garlic. Cook scallops for 1 to 2 minutes or until they appear opaque. Add scallops and garlic to fettuccine and spinach mix; transfer and keep warm. In the same skillet, heat 2 tablespoons of oil. Add 2 more cloves of sliced garlic and saute until golden. Add mushrooms, soup and white wine to skillet. Stir over medium heat for 8 minutes or until warm. Pour over fettuccine and spinach and add ground black pepper to taste; serve.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 4 servings

Calories: 614.1
Fat: 27.3 g
Saturated fat: 4.2 g
Carbohydrates: 57.3 g
Sugars: 5.3 g
Dietary fiber: 5.6 g
Protein: 27.1 g
Cholesterol: 28.1 mg
Sodium: 956.1 mg
Kielbasa With Pierogies & Caramelized Onions


Ingredients:
olive oil, yellow onion, kielbasa, apple cider vinegar, fresh parsley

Directions:
In a large saucepan, heat 2 T olive oil over medium heat. Add onions, stirring occasionally, until they turn a golden color, about 15-20 minutes. Spread pierogies on top of onions in a single layer. Lower heat to medium, cover pan and let cook another 5 minutes, stirring every other minute. Add sausage slices and continue to cook, stirring occasionally, until pierogies and sausage are cooked through and starting to turn golden brown.
Meanwhile, in a small bowl, stir together vinegar, mustard and remaining 1 T olive oil.
Add dressing to pan with the sausages, pierogies and onions and toss to combine. Season with salt and pepper, if needed. Place on a serving platter and garnish with parsley.
Japanese Egg Salad Sandwich (Tamago Sando)
Category: uncategorized
By Chef John

I'm going to show you my take on the world-famous tamago sando, plus how to make a version of a mayonnaise so addictive, it literally has a cult following. If that wasn't enough, I'm also going to tease an upcoming video for the world's most critically-acclaimed white bread.

Ingredients:
4 large eggs
½ cup mayonnaise
¼ teaspoon kosher salt
¾ teaspoon white sugar
1 teaspoon Dijon mustard
3 dashes hot sauce, or to taste
1 teaspoon freshly squeezed lemon juice
2 teaspoons rice vinegar
½ teaspoon kosher salt, or to taste
¼ teaspoon white sugar
1 pinch cayenne pepper
1 tablespoon heavy cream
4 slices soft white bread
1 tablespoon unsalted butter, softened

Directions:
Place eggs in the bottom of a saucepan. Add 1/4 inch of water. Heat over medium-high heat and bring to a boil. Cover and steam for 11 minutes. Turn off the heat and drain water carefully; pour cold water over and let cool. Mix mayonnaise, salt, sugar, mustard, hot sauce, lemon juice, and vinegar for Kewpie-style mayonnaise together.  Cover with plastic wrap and refrigerate until needed. Peel eggs. Mash in a shallow bowl with the side and back of a fork until desired texture is reached. Add salt, sugar, cayenne, heavy cream, and 3 tablespoons Kewpie-style mayonnaise. Stir to combine. Wrap and refrigerate until well chilled, at least 1 hour. Taste and adjust seasonings. Butter bread slices and use 1/2 of the egg salad on each sandwich. Cut crusts off before serving if you're fancy.

Prep time: 10 mins
Cook time: 15 mins
Total time: 1 hr 25 mins
Yields: 2 sandwiches

Calories: 759.3
Fat: 63.8 g
Saturated fat: 15.4 g
Carbohydrates: 30.9 g
Sugars: 5.7 g
Dietary fiber: 1.2 g
Protein: 17.1 g
Cholesterol: 418.4 mg
Sodium: 1728.7 mg
Blueberry Cake


Ingredients:
all-purpose flour, granulated sugar, light brown sugar, baking powder, salt, frozen blueberries, eggs, butter, margarine, milk, water

Directions:
Preheat oven to 350., Mix flour, salt, baking powder in large bowl. Set aside., Cream together sugars and butter., Add eggs to sugar mixture one at time, incorporate well., Add milk and water to sugar/egg mixture, mix until creamy., Slowly add flour mix to wet ingredienta until smooth., Fold in blueberries., Pour into a lightly greased 13X9 inch pan., Sprinkle top lightly with granulated sugar., Bake for 30 minutes or until toothpick insterted in middle comes out clean.
Cheesy Garlic Bread


Ingredients:
mozzarella cheese, parmesan cheese, romano cheese, garlic, olive oil, pepper, fresh parsley

Directions:
Mix first seven ingredients together., Place bread slices on ungreased cookie sheet., Top each slice with cheese mixture., Bake or broil until cheese is melted and lightly browned.
Indian Red Gun Powder (Molaha Podi)


Ingredients:
channa dal, Urad Dal, asafoetida powder, sesame seeds, salt, palm sugar, jaggery

Directions:
Heat the 1 t oil in a wok or heavy skillet over medium heat for 3 minutes.
Add the urad and channa dal and chiles.
Fry stirring constantly until the beans begin to turn color, about 3 minutes.
Stir in the asafetida and sesame seeds.
Continue frying until the contents of the pan are nicely browned and smell roasted, about 3 minutes.
Turn off the heat, transfer mixture to a plate and cool completely.
Blend in the sugar and salt.
Grind the mixture to a powder using a coffee grinder (my preferred method], or a large mortar and pestle or spice mill.
The powder should be neither course, nor as fine as flour; it should have a grainy texture.
This mixture stays fresh indefinitely if stored in an airtight container in a cool place.
Optionally, just before serving, blend a little oil into as much powder as you might use to make a sauce.
Tuna Corn Chowder


Ingredients:
butter, margarine, celery, onion, carrot, flour, dried thyme, milk, tuna, bottled clam juice, chicken broth

Directions:
Melt butter in a medium saucepan, add celery, onion and carrots.
Saute over medium high heat for 5 minutes.
Reduce heat to low, add flour and thyme, cook and stir 2 minutes.
Add corn, milk, tuna and clam juice, increase heat to medium high stirring constantly until mixture reaches a simmer.
Reduce heat to low, add salt and pepper, and gently simmer until vegetables are tender, adding more milk or clam juice if necessary.
Gumbo Style Chicken Creole
Category: soups-stews-and-chili
By SMFLRN

Delicious chicken gumbo consistency with tomato base. Makes plenty to last for several days. Serve over hot cooked rice and sprinkle with filé powder, if desired.

Ingredients:
¼ cup vegetable oil
¼ cup all-purpose flour
1  green bell pepper, chopped
1 medium onion, chopped
2 cups cooked chicken, chopped
1 (14.5 ounce) can diced tomatoes with green chile peppers, with liquid
1 (4.5 ounce) can sliced mushrooms, drained
2 tablespoons chopped fresh parsley
2 teaspoons Worcestershire sauce
3 cloves garlic, minced
1 teaspoon soy sauce
1 teaspoon white sugar
½ teaspoon salt
½ teaspoon ground black pepper
3 dashes hot sauce, or to taste
½ cup chicken broth, or as needed  (Optional)

Directions:
Heat oil in a large skillet over high heat. Stir in flour and cook, stirring constantly, for 5 minutes or until mixture is the color of a copper penny. Reduce heat to low and stir in bell pepper and onion. Cook 10 to 15 minutes, or until tender, stirring occasionally. Add chicken, tomatoes with green chile peppers, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, salt, pepper and hot sauce. Stir together, cover and simmer for 20 minutes. Add chicken broth or water if mixture is too thick for your liking.

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

Calories: 136.5
Fat: 9.4 g
Saturated fat: 1.5 g
Carbohydrates: 12.3 g
Sugars: 3.2 g
Dietary fiber: 2 g
Protein: 2.1 g
Cholesterol: 0.5 mg
Sodium: 735 mg
Spanish Chicken Casserole


Ingredients:
olive oil, onions, skinless chicken thighs, all-purpose flour, chicken broth, orange, zest of, oranges, juice of, sherry wine, Worcestershire sauce, button mushrooms, fresh parsley

Directions:
Heat 2 tbsp of the olive oil in a large heavy pan, then add the onions and fry for about 10 minutes until lightly browned and soft. Transfer to a plate.
Toss the chicken in the seasoned flour. Heat the remaining 1 tbsp of oil in the pan, then add the chicken and fry until evenly browned.
Add the chicken broth, onions and their juices, orange juice and zest, sherry and Worcestershire sauce. Bring to the boil, then reduce the heat, cover and simmer for 25 minutes until the chicken is tender.
Stir in the mushrooms and cook for 5 minutes. Taste and season with salt and black pepper if necessary. Just before serving, sprinkle over the chopped parsley and serve with boiled rice.
Savory Mango Guacamole
Category: appetizers-and-snacks
By Bailey Campbell

A twist on traditional guacamole, with a sweet mango tang! Enjoy with chips!

Ingredients:
3 large avocados, peeled and pitted
1 small red onion, chopped
1  mango - peeled, pitted, and chopped
1  lime, juiced
1 tablespoon minced garlic
1 tablespoon salt
3 tablespoons chopped fresh cilantro

Directions:
Mash avocados in a medium bowl to a lumpy consistency. Mix onion, mango, lime juice, garlic, salt, and cilantro into avocado.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 servings

Calories: 253.9
Fat: 20.9 g
Saturated fat: 3 g
Carbohydrates: 19.1 g
Sugars: 5.3 g
Dietary fiber: 10.5 g
Protein: 3.3 g
Sodium: 1174.8 mg
Creamy Granita  - 25 Cals Per Serving


Ingredients:
instant decaffeinated coffee, Splenda sugar substitute, boiling water

Directions:
Dissolve the coffee and splenda in boiling water.
Stir in the whipped topping, and pour into a square pan.
When partially frozen scrape the pan with a fork. refreeze then repeat several times until a fine grain is formed.
Store leftovers in airtight container in the freezer.
Smoked Sausage and Tortellini Soup
Category: trusted-brands-recipes-and-tips
By Hillshire Farm(R) Brand

Nothing is better than a bowl of warm soup filled with cheesy pasta and meaty smoked sausage. Comfort food in 20 minutes!

Ingredients:
1 tablespoon olive oil
1 medium onion, 1/2-inch dice
1 clove garlic, minced
1 tablespoon tomato paste
1 (14 ounce) package Hillshire Farm® Smoked Sausage, cut into 1/4-inch slices
1 (28 ounce) can diced tomatoes
4 cups chicken broth
1 (9 ounce) package fresh cheese tortellini
1 teaspoon salt
¼ teaspoon pepper
2 cups baby spinach
1 tablespoon Parmesan cheese

Directions:
Heat oil in a large pot over medium heat. Saute onion and garlic in oil until soft, about 5 minutes. Stir in the tomato paste and smoked sausage and cook for an additional 3 to 4 minutes. Add the diced tomatoes, broth, tortellini, salt and pepper and bring to a boil. Reduce heat and simmer gently for 5 minutes, then stir in spinach and cook for an additional 3 to 4 minutes. Serve with a sprinkle of Parmesan cheese, if desired.

Total time: 20 mins
Yields: 6 servings

Calories: 431.5
Fat: 25.5 g
Saturated fat: 9.4 g
Carbohydrates: 31.2 g
Sugars: 6.1 g
Dietary fiber: 3.4 g
Protein: 16.9 g
Cholesterol: 64.1 mg
Sodium: 2003.2 mg
Potato/Green Bean/Mushroom Sausage Skillet


Ingredients:
smoked sausage, mushrooms, white potatoes, green beans

Directions:
Cut sausage into 1/4 inch coins (on a diagnol].
Saute sausage until desired doneness.
Add mushrooms, potatoes, and green beans.
Sprinkle with seasoning.
Saute until beans and potatoes are cooked through.
Apple Crumble Pie
Category: desserts
By LEHOUX

Yummy variety of apple pie that is quick and easy. It was a hit with my boyfriend's pals in university whenever I made this favorite!

Ingredients:
1 (9 inch) deep dish pie crust
5 cups apples - peeled, cored and thinly sliced
½ cup white sugar
¾ teaspoon ground cinnamon
⅓ cup white sugar
¾ cup all-purpose flour
6 tablespoons butter

Directions:
Preheat oven to 400 degrees F (200 degrees C.) Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples. Mix 1/3 cup sugar with flour; cut in butter until crumbly. Spoon mixture over apples. Bake in preheated oven until apples are soft and top is lightly browned, about 40 minutes.

Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 1 deep dish 9-inch pie

Calories: 357.7
Fat: 16.4 g
Saturated fat: 7.9 g
Carbohydrates: 52 g
Sugars: 29.9 g
Dietary fiber: 2.5 g
Protein: 2.5 g
Cholesterol: 22.9 mg
Sodium: 209.6 mg
V8 Roasted Red Pepper Soup


Ingredients:
chicken broth, fennel, potato

Directions:
In a saucepot over medium heat, cook first 5 ingredients for 15 minutes.
Assuming potatoes are soft, puree the mixture in a blender.  Add red peppers and puree again til smooth.
Return the pureed mixture to the saucepot and stir in the juice.  Cook for 5 minutes til warm.
Serve with a triangle of garlic toast on top!
Easy Southern Fried Green Tomatoes
Category: side-dish
By Ali

Simple recipe for fried green tomatoes, perfect for appetizers or a unique fried green tomato B.L.T.!

Ingredients:
waxed paper
2 large eggs
2 tablespoons water
1 cup all-purpose flour
1 cup yellow cornmeal
sea salt to taste
freshly ground black pepper to taste
2 pounds green tomatoes, sliced
1 cup canola oil for frying, or as needed

Directions:
Line a baking sheet with waxed paper. Beat eggs and water in a shallow bowl. Place flour and cornmeal in 2 separate shallow bowls. Season cornmeal with salt and pepper. Dip each tomato slice into flour, then dip into egg mixture. Press tomato into cornmeal mixture, shaking off excess. Transfer tomato to prepared baking sheet. Repeat with remaining tomato slices, arranging tomatoes in a single layer. Heat about 1/4 inch canola oil in a large skillet over medium heat until oil begins to shimmer. Fry tomatoes in batches until golden and crisp, 3 to 4 minutes per side. Drain on paper towel-lined plates. Repeat with remaining tomatoes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 8 servings

Calories: 189.1
Fat: 4.7 g
Saturated fat: 0.8 g
Carbohydrates: 31.5 g
Sugars: 5 g
Dietary fiber: 2.4 g
Protein: 5.8 g
Cholesterol: 46.5 mg
Sodium: 73.9 mg
Cheese Sauce for Broccoli and Cauliflower
Category: side-dish
By Samantha Webb

The basic white sauce that your mother probably taught you, with cheese thrown in for yumminess. Definitely helps to convinces kids to eat their vegetables!

Ingredients:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 ½ cups shredded Cheddar cheese
1 pinch salt and ground black pepper to taste

Directions:
Melt butter in a saucepan over medium heat; whisk flour into butter until smooth. Pour milk into butter mixture and stir with a wooden spoon to combine. Cook and stir until mixture thickens, about 3 minutes. Add Cheddar cheese and stir until cheese is melted, about 3 minutes more. Season with salt and pepper.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 6 servings

Calories: 177.6
Fat: 14 g
Saturated fat: 8.9 g
Carbohydrates: 4.3 g
Sugars: 2.1 g
Dietary fiber: 0.1 g
Protein: 8.7 g
Cholesterol: 43.1 mg
Sodium: 245.3 mg
Avocado Sandwich


Ingredients:
avocado, mayonnaise, salt, pepper

Directions:
Peel avocado and place in bowl. Mash with fork till smooth., Add mayonnaise, salt, pepper and garlic salt. Stir until blended., Place on slice of white bread. Top with other slice of bread. Enjoy!
Instant Pot® Mac and Cheese
Category: side-dish
By Michael Beatty

Try this quick-and-easy electric pressure cooker macaroni and cheese recipe--let the Instant Pot® do the work.

Ingredients:
1 (16 ounce) package elbow macaroni
1 quart chicken stock
½ teaspoon salt
½ teaspoon dry mustard
½ teaspoon liquid smoke flavoring
½ teaspoon paprika
½ teaspoon ground black pepper
½ teaspoon garlic powder
2 tablespoons butter
1 cup milk
8 ounces shredded Cheddar cheese
1 cup grated Parmesan cheese

Directions:
Combine macaroni, chicken stock, salt, dry mustard, liquid smoke, paprika, pepper, and garlic powder in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in butter, milk, Cheddar cheese, and Parmesan cheese until melted. Mixture will be soupy at first. Select the "Keep Warm" setting on the Instant Pot® and allow macaroni to sit, uncovered and stirring occasionally, until all liquid has been absorbed and consistency is smooth and creamy, about 15 minutes.

Prep time: 5 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 10 servings

Calories: 332.8
Fat: 13.8 g
Saturated fat: 8.2 g
Carbohydrates: 35.9 g
Sugars: 2.8 g
Dietary fiber: 1.6 g
Protein: 15.7 g
Cholesterol: 39.2 mg
Sodium: 681.1 mg
Spicy Chicken in Foil


Ingredients:
chicken pieces, ketchup, vinegar, lemon juice, Worcestershire sauce, water, butter, hickory smoke salt, dry mustard, chili powder, cayenne pepper, paprika

Directions:
Put chicken on individual pieces of foil.
In a small bowl, combine the remaining ingredients; spoon over each piece of chicken.
Seal foil tightly and place on cookie sheet.
Bake for 15 minutes at 500°F.
Reduce heat to 350°F and continue baking for 20 to 30 minutes or until done.  (It takes less time if you are using boneless, skinless breast pieces].
Grandma's Italian Grilled Cheese Sandwich
Category: world-cuisine
By Rae

This is a great twist on the classic grilled cheese. My grandmother taught me how to make these when I was a teenager. My kids love them!

Ingredients:
3  eggs
2 tablespoons milk
2 teaspoons garlic powder
2 teaspoons Italian seasoning
2 tablespoons grated Parmesan cheese
6 slices American cheese
12 slices sandwich bread

Directions:
Whisk eggs, milk, garlic powder, Italian seasoning, and Parmesan cheese together in a bowl. Place each American cheese slice between two pieces of bread to assemble 6 sandwiches. Dip both sides of each sandwich in egg mixture. Heat a non-stick frying pan over medium heat. Place dipped sandwiches in the hot frying pan; cook until golden brown and cheese is melted, about 3 minutes per side.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 sandwiches

Calories: 289.4
Fat: 13.6 g
Saturated fat: 7.1 g
Carbohydrates: 27.3 g
Sugars: 3 g
Dietary fiber: 1.5 g
Protein: 14.3 g
Cholesterol: 121.5 mg
Sodium: 825.5 mg
Grilled Hawaiians
Category: main-dish
By tball

Grilled cheese only better!  Ham and pineapple add a tropical touch.

Ingredients:
3 tablespoons butter or margarine, softened
8 slices bread
4 slices Swiss cheese
8 slices thinly sliced cooked ham
1 (8 ounce) can crushed pineapple, drained

Directions:
Heat a large skillet over medium-high heat. Spread butter onto one side of each slice of bread. Place up to 4 of the slices of bread, butter side down in the skillet. Top each piece with one slice of cheese, two slices of ham, and about 2 tablespoons of the crushed pineapple. Place remaining slices of bread on top with the butter side up. When the bottom of the sandwich is golden brown, flip sandwiches, and cook until browned on the other side, about 1 minute. Repeat steps with remaining ingredients if all four sandwiches do not fit in your skillet.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 sandwiches

Calories: 490.2
Fat: 28.7 g
Saturated fat: 14.6 g
Carbohydrates: 35.7 g
Sugars: 10.6 g
Dietary fiber: 1.6 g
Protein: 22.3 g
Cholesterol: 80.7 mg
Sodium: 1184.9 mg