xiaoxl/recipe_data huggingface dataset:
Fluffy Orange Sponge Cake


Ingredients:
cake flour, powdered sugar, vanilla, cream of tartar, honey

Directions:
Combine cake flour and 1/2 cup of the sifted powdered sugar, set aside.
In small mixer bowl beat egg yolks with electric mixer on high speed about 6 minutes or till thick and lemon coloured.
Gradually add remaining powdered sugar, beating constantly about 4 minutes.
Stir in orange peel.
Wash beaters thoroughly.
In large mixer bowl beat egg whites, vanilla, and cream of tartar till soft peaks form.
Gently fold yolk mixture into whites.
Sift flour mixture over egg mixture, 1/3 at a time and fold in gently.
Turn into ungreased 9 inch tube pan.
Bake in 325 degree oven about 55 minutes or till cake springs baack when lightly touched.
Invert cake in pan, cool thoroughly.
Remove from pan.
With a long tined fork, poke holes in top of cake at 1 inch intervals.
For syrup, in a saucepan combine orange juice and honey.
Simmer 5 minutes.
Remove from heat, stir in almond extract.
Spoon syrup evenly over cake, a small amount at a time, allowing cake to absorb syrup.
Chill, if desired.
Cory's Famous Mac and Cheese


Ingredients:
salted butter, sharp cheddar cheese, egg, olive oil, kosher salt, elbow macaroni, evaporated milk, sour cream, extra-sharp cheddar cheese

Directions:
Preheat the oven to 375 degrees F. Bring a large pot of water to a boil.
Melt the butter in a cast-iron skillet set over low heat¿it is very important that this step be on low heat! Add the cubed cheddar and melt until creamy, stirring constantly. Stir in the egg, taking care not to let it scramble.
While the cheese is melting, add the olive oil and salt to the pot of boiling water. Add the pasta; cook for 10 minutes. Strain and return the pasta to the pot.
Add the melted cheese and egg mixture to the cooked pasta, along with the cream of mushroom soup, the evaporated milk and the sour cream; stir, then add half of the cracker crumbs. Mix together until the pasta is well coated and the sauce comes together.
Add half of the pasta mixture to a 9-by-13-inch baking dish and top with half of the shredded cheddar. Add the remaining half of the pasta, followed by the remaining shredded cheddar. Sprinkle the remaining cracker crumbs over the top. Bake for 40 minutes.
Soft Sugar Cookies V
Category: desserts
By Eileen Sieger

These cookies, which contain sour cream, are the softest sugar cookies ever!  I find that if I roll them a little thick and do not overbake, they are best and stay moist.  Use whatever cookie cutters that suit the occasion!

Ingredients:
4 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
1 cup butter, softened
1 ½ cups white sugar
1  egg
1 teaspoon vanilla extract
½ cup sour cream

Directions:
Sift together the flour, baking powder, baking soda, salt and nutmeg; set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in the egg, vanilla and sour cream until well blended. Stir in the sifted ingredients. Wrap dough in plastic wrap and chill overnight. Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Yields: 4 dozen cookies

Calories: 103
Fat: 4.5 g
Saturated fat: 2.8 g
Carbohydrates: 14.3 g
Sugars: 6.3 g
Dietary fiber: 0.3 g
Protein: 1.3 g
Cholesterol: 15.1 mg
Sodium: 75 mg
Gluten-Free Sourdough Raisin Bread
Category: bread
By Buckwheat Queen

Cinnamon raisin bread made with gluten-free sourdough starter discard instead of commercial yeast. I made this recipe during the Covid-19 lockdown when yeast had disappeared from the supermarkets. This light and fluffy loaf is very easy to make because there is no kneading; it is more of a batter than a dough. This bread is delicious toasted.

Ingredients:
¾ cup raisins
2 cups gluten-free bread flour mix
½ cup buckwheat flour
¼ cup coconut sugar
1 tablespoon ground cinnamon
1 pinch cream of tartar
1 pinch baking soda
¾ cup whole milk, at room temperature
½ cup gluten-free sourdough starter
1 teaspoon agave nectar
3  eggs, lightly beaten
1 teaspoon vanilla extract

Directions:
Place raisins into a bowl and cover with lukewarm water. Set aside to soak. Line a loaf pan with parchment paper. Whisk gluten-free bread flour, buckwheat flour, coconut sugar, cinnamon, cream of tartar, and baking soda together in a bowl. Combine milk, sourdough starter, and agave in the bowl of a stand mixer. Start mixer on low and add flour mixture 1 tablespoon at a time until well combined. Add eggs and vanilla extract and mix until well incorporated. Drain raisins and fold into the batter. Pour the batter into the prepared loaf pan. Smooth out the top using a wet rubber scraper. Loosely cover the pan with plastic wrap and let rise until almost doubled in size, about 2 hours. Cover with foil. Heat the oven to 350 degrees F (175 degrees C). Bake bread for 30 minutes. Remove foil and continue baking until bread is browned and has reached an internal temperature of 200 degrees F (95 degrees C), about 10 minutes more. Cool in the pan for 5 minutes. Turn bread out from pan onto a wire rack and allow to cool completely before slicing.

Prep time: 15 mins
Cook time: 40 mins
Total time: 3 hrs
Yields: 1 loaf

Calories: 219.1
Fat: 2.9 g
Saturated fat: 0.9 g
Carbohydrates: 44.1 g
Sugars: 8.4 g
Dietary fiber: 4.3 g
Protein: 6.2 g
Cholesterol: 57.7 mg
Sodium: 223.7 mg
Pubwich


Ingredients:
ham, mozzarella cheese, mayonnaise, tomatoes, lettuce

Directions:
Fix pizza crust per instructions. Make sure to roll it in a ball and let sit for 5 minutes. Flatten pizza crust onto sprayed pizza pan.
Press ham slices between paper towels to remove excess water.
On 1/2 of crust, place ham slices so that they cover that half. On the other half, place onion and cover with cheese.(Bake for 5 minutes at 475 degrees].
Remove from oven and place cooked ham slices on top of cheese half. If there is any excess moisture on the crust that you removed the ham from, press with paper towels.
Place back in the oven for 5 minutes until crust is fully baked.
Remove from oven. Spread mayonnaise on empty half and add tomato slices. Slice crust down the middle and fold over. Cut finished product into four equal pieces. Serve warm or cold.
Almond Cookies


Ingredients:
butter, brown sugar, sugar, eggs, all-purpose flour, baking powder

Directions:
Preheat oven to 350 degrees F.
Blend together butter and sugars for a few minutes, until thoroughly combined.
Beat eggs separately, then stream into the bowl while running the mixer on low. Continue blending and add almond extract until combined.
Add one cup of flour to the bowl while blending, then add baking powder, then gradually add remaining flour until fully combined. Blend in almonds until distributed evenly.
Using a tablespoon or small cookie scoop, place dough on ungreased cookie sheets about three inches apart to prevent cookies from bleeding together. Only bake one rack of cookies at a time to ensure even baking.
Bake 10-12 minutes or until browned around the edges. Remove baking sheets from oven and allow to rest for a few minutes before removing to racks to cool. Remove cookies carefully, since the high butter content means they'll still be soft until they cool completely.
Repeat baking remaining cookies, ensuring that baking sheets are only on one rack.
Cherry Winks


Ingredients:
sugar, shortening, milk, vanilla, eggs, all-purpose flour, baking powder, baking soda, salt, pecans, walnuts, dates, maraschino cherry, maraschino cherries

Directions:
Heat oven to 375*.
Grease cookie sheets.
In large bowl, combine sugar, shortening, milk, vanilla and eggs; beat well.
Stir in flour, baking powder, baking soda, salt, pecans, dates and 1/3 cup chopped cherries; mix well.
Cover dough with plastic wrap and refrigerate for easier handling (about 1/2 hour].
Drop dough by rounded teaspoonfuls into cereal; thoroughly coat.
Form into balls; place 2 inches apart on greased cookie sheets.
Lightly press maraschino cherry piece into top of each ball.
Bake at 375* for 10 to 15 minutes or until light golden brown.
Yield: 5 dozen cookies.
Pineapple Vinaigrette


Ingredients:
light olive oil, white wine vinegar, Dijon mustard, sugar, salt, garlic cloves

Directions:
In a medium bowl, combine all and whisk until well blended.
She does say to chill for an hour, but think the flavors would be stronger the longer it chills.
Orzo Risotto


Ingredients:
orzo pasta, chicken broth, garlic, parmigiano, asiago cheese, unsalted butter

Directions:
cook orzo in large pot of boiling,salted water according to package directions., drain and rinse under cold water., transfer orzo into large saucepan and add broth and garlic., simmer and stir till stock is absorbed., stir in cheeses,and butter., season with salt and pepper to taste., serve immediatly.
Husband's Delight
Category: pasta-and-noodles
By Cathy

Being a farm wife, I'm always looking for recipes that can go out to the field. I got this one a number of years ago from my friend who is also a farm wife. It's rich, creamy and filling.

Ingredients:
10 ounces egg noodles
1 ½ pounds ground beef
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 teaspoon salt
1 tablespoon white sugar
1 ½ cups sour cream
3 ounces cream cheese
½  onion, chopped
1 cup shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). 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. In a large skillet over medium heat, brown the ground beef. Add the tomatoes with juice, salt and sugar and simmer for 15 minutes. In a separate medium bowl, combine the sour cream, cream cheese and onion and mix well. In a 9x13 inch baking dish, place half of the egg noodles, then all of the meat mixture, then the cream mixture. Top with the remaining noodles and sprinkle with the cheese. Bake at 350 degrees F (175 degrees C) for 25 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 6 servings

Calories: 667.2
Fat: 39.7 g
Saturated fat: 21 g
Carbohydrates: 41.5 g
Sugars: 5.3 g
Dietary fiber: 2.3 g
Protein: 34.6 g
Cholesterol: 172.1 mg
Sodium: 778.5 mg
Mustard-Glazed Chicken Thighs


Ingredients:
boneless skinless chicken thighs, coconut oil, Dijon mustard, poultry seasoning, salt, fresh ground black pepper

Directions:
Preheat the oven to 425°F.
In a small mixing bowl, whisk together the coconut oil, mustard, poultry seasoning and salt.
Arrange the chicken thighs in a 9x12” baking dish. Brush the mustard glaze mixture evenly over the top of each thigh. Add freshly ground black pepper to taste.
Bake uncovered for 30 minutes or until a thermometer reads 165°F when inserted into the center of one of the chicken thighs.
This dish was created by Walmart Mom, Tara Kuczykowski.
Bran Muffins - Quaker


Ingredients:
shortening, brown sugar, molasses, eggs, milk, flour, baking powder, baking soda, salt, raisins

Directions:
Preheat oven to 400*F.  Line 12 muffin tins with paper liners.
Cream together shortening and sugar.
Add molasses and eggs, beating well.
Add milk and bran.
Mix together flour, baking powder, baking soda and salt.  Add to the wet mixture.
Stir in raisins, if using.
Divide among the muffin tins and bake for 18 - 20 minutes.
Amish Custard Cottage Cheese Pie
Category: desserts
By MARBALET

A custard pie made more delightful with the addition of cottage cheese. It can be made in a pastry or graham cracker crust.

Ingredients:
1 (16 ounce) package small curd cottage cheese
1 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon fresh lemon juice
1 pinch salt
3  egg yolks
3  egg whites
1 (12 fluid ounce) can evaporated milk
1 ½ cups milk
2 (9 inch)  pie shell

Directions:
Place cottage cheese in strainer and let drain for about 1 hour or until most of liquid has been drained. Preheat oven to 425 degrees F (220 degrees C). In a large bowl, combine cottage cheese, sugar, flour, lemon juice, salt, egg yolks, evaporated milk, and regular milk. Mix well. In a separate clean bowl, beat egg whites until firm. Fold into batter until smooth. Pour into pie crusts. Bake for 15 minutes at 425 degrees F (220 degrees C), then reduce oven to 350 degrees F (175 degrees C) and bake for an additional 25 minutes or until knife inserted in center comes out clean. Cool on racks, then refrigerate. Flavor improves if served a day after baking.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 day
Yields: 2 9-inch pies

Calories: 219.7
Fat: 9.5 g
Saturated fat: 3.2 g
Carbohydrates: 25.8 g
Sugars: 16.8 g
Dietary fiber: 0.2 g
Protein: 7.9 g
Cholesterol: 51.3 mg
Sodium: 271.7 mg
Italian Festival Chicken Sandwiches


Ingredients:
boneless chicken breasts, mayonnaise, pesto sauce, parmesan cheese, prosciutto

Directions:
Marinate chicken breasts in Italian dressing for up to 24 hours., Grill or broil chicken breasts., Mix together mayonnaise and pesto., Spread on both sides of rolls., Place a chicken breast on each roll., Top with shredded cheese, prosciutto, peppers, and lettuce., Cut the sandwich in half diagonally.
French Style Apricot Tart


Ingredients:
egg, sugar, dried shredded coconut

Directions:
Preheat oven to 180 C degrees.
Lay pie crust on pie plate and punch with a fork.
In a medium bowl beat eggs and sugar. Add almonds, coconut then cream.
Pour the just-made mix onto the pie crust.
Add apricots (without syrup]. Lay them out on bent side.
Bake at 180 C for about 40-45 minutes.
Options: You can easily adapt this recipe, replacing apricots by peaches and/or pears as well as mixing the different fruits. You may also replace the grounded almonds by the coconut and vice-versa.
Macadamia Coffee Cake


Ingredients:
brown sugar, granulated sugar, ground cinnamon, all-purpose flour, baking soda, baking powder, salt, butter, granulated sugar, eggs, vanilla extract, sour cream

Directions:
Preheat oven to 350°F Lightly spray 8-inch square baking pan with no-stick cooking spray; set aside.
For topping, combine sugars, cinnamon and macadamia pieces; set aside.
For cake, in medium bowl combine flour, baking soda, baking powder and salt.
In large mixing bowl cream butter and sugar using electric mixer. Add eggs and vanilla extract; mix until blended. Alternately add flour mixture and sour cream to butter mixture, mixing until just combined.
Spread half of cake mixture in pan. Sprinkle half of topping over cake mixture; repeat with remaining cake mixture and topping.
Bake 40 to 45 minutes or until toothpick inserted in center is clean when removed. Remove to cooling rack; cool completely. Cut into squares to serve.
Pasta Salad - Peas, Ham and Cheese


Ingredients:
small shell pasta, sharp cheddar cheese, frozen tiny peas, mayonnaise, seasoning salt, black pepper, fresh dill, dried dill

Directions:
Place cooled cooked pasta, ham, cheese, peas and cheese in a large bowl; mix well.
Add mayonnaise, Miracle Whip, seasoning salt, pepper, garlic salt and dill.  Mix until everything is well coated and evenly distributed.
Chill well before serving.
Crispy Pizza Dough


Ingredients:
water, olive oil, sugar, salt, bread flour, active dry yeast, cornmeal

Directions:
Place ingredients (except corn meal] in order listed in bread machine, and run the dough setting.
When the dough cycle finishes, place in a bowl with a little olive oil in it and turn dough to coat with oil.
Cover and let rise in a warm spot 45 minutes.
Knead dough a few times and then cut into 4-8 separate pieces; depending on how big you want your crusts.
Lightly oil and pre-heat iron skillet on medium-high heat.  you want the skillet hot.
Get out a metal stew pot or any pan or object with a circular base at least 10 inches diameter.
Sprinkle about a tbs of corn meal into skillet.
Place one of the pieces of dough in the skillet and press down with the pan bottom to flatten the dough.  No need to roll first.  The crust will not be perfectly round, but so what?  It looks home made right?  Push the dough to about 1/4 inch thickness and hold for about 30 seconds.
Take pan out of skillet.  Dough will stick to the bottom and come out of the skillet as well.
Sprinkle more cornmeal into skillet.
Peel the dough off the pan and put back in the skillet with the un-seared side down.  Flatten any parts that squeezed out from the side of the pan on your first press.
Leave in skillet 30 seconds.
Remove from skillet.
You've got thin pizza crust!
•To make pizza--.
Put sauce, cheese and toppings on crust.
Pre-heat iron skillet in 410 degree oven.
Place pizza in skillet.
Bake for 12 minutes.
Remove from oven and let stand in skillet for 5 minutes.  Remove to a plate with a spatula.
Eat pizza.  Give a five star review on recipezaar.com.
Easy Warm Lentil Salad


Ingredients:
lentils, artichoke hearts, scallions, carrot

Directions:
Cook lentils according to package directions, 20-25 minute or until tender. Drain.
Stir together lentils, artichokes, scallions, red pepper, and carrot in medium sized bowl. Drizzle vinagrette over top and stir until well blended. Serve immediately.
Authentic Karahi Curry (With Base Sauce)


Ingredients:
chicken, onions, garlic cloves, ginger, hot water, curry powder, paprika, turmeric, coriander powder, garam masala, cumin, flour, chili powder, ground fenugreek, garlic cloves, ginger, chopped tomatoes, salt, bay leaf, cinnamon, ghee

Directions:
Cook Chicken, or other meat.
You can grill, fry or oven cook meat in any way you like. I often fry in oil adding a little turmeric and garlic.  Once cooked set the pre-cooked meat aside.
Base Sauce.
Chop onions, ginger and Garlic roughly and fry in oil until cooked, add hot water, just enought to cover onions and garlic, you may not need all 500ml. Then simmer for 20 minutes.
After 20 minutes take off heat let cool then blend with either a hand blender or in traditional blender, then set aside.
Spice Mix.
While the base sauce is cooling this is a good time to prepare you spice mix, just put all the spices in one bowl and mix together.
The Curry.
Heat oil to medium heat, and fry garlic and ginger for about 2 – 3 minutes, towards the end of the 3 minutes turn the heat down to very low.
Once the oil, garlic and ginger have cooked and cooled a little add the spice mix a spoon at a time, you want to make a paste when the oil blends with the spices, so you may not need all the spice mix or you may need to add more oil.
Once you have a runny oily paste turn the heat up very slightly, be very careful because if the spices burn the whole dish will be ruined. The trick is not to fry the spices just heat them sufficiently enough to bring out all the aromas and flavours, this should take only a few minutes.
Then add the tomatoes, curry base, orange, salt, bay leaf, cinnamon, chicken stock cube and pre cooked chicken stirring the dish well.
Let simmer for at least 20 mins but can be left for hours.
5 mins before you are ready to serve add the coriander and Ghee then dish up, I would recommend to serve with chapattis or basmati rice.
Portabella Soup


Ingredients:
leeks, bacon, portabella mushrooms, thyme, sour cream, feta cheese, dry red wine

Directions:
Put the strip of bacon in a heavy bottomed medium sized sauce pan and fry on medium heat until crisp.
Add the leeks and cook until softened, on low heat.  Add a splash of water if they are sticking or starting to brown.  Stir often.  Once softened, add the mushrooms and cook for another 20 mins, until softened.  Stir frequently.
Add the red wine and simmer for about 5 minutes.  Either add 2 cups of homemade chicken stock or, add 2 cups of water and the stock cube to the pot and simmer for another 20 minutes.
Taste broth to check if it needs salt.
Put the soup into the blender and blend on “chop” for 30 seconds or until the soup is pureed.
Add in ½ c . sour cream and blend on “stir” for 10 seconds.  Pour into soup bowls.  Sprinkle the top of each soup with ¼ Celsius feta.
Blueberry Ice Cream Tart


Ingredients:
ground cinnamon, butter, vanilla ice cream

Directions:
In a small bowl, combine wafer crumbs and cinnamon; stir in butter.
Press onto the bottom of a greased 9-in springform  pan; set aside.
Place the vanilla ice cream in a large bowl; gently fold in the blueberry pie filling.
Spread over the prepared crust.
Cover and freeze until firm.
Remove from the freezer 10 minutes before serving.
Remove the sides of the pan.
Easy Tuna Noodle Casserole
Category: seafood
By emmie88

One of my favorite dishes that my mother used to make. Simple to make and always a hit among family and friends.

Ingredients:
3 ¼ cups fusilli pasta
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 ½ cups shredded Cheddar cheese, divided
3 teaspoons lemon juice
½ teaspoon mustard powder
salt and ground black pepper to taste
15 ounces tuna packed in water, drained and flaked
¼ cup dry bread crumbs

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Meanwhile, melt butter in a saucepan over medium heat. Whisk in flour, stirring constantly for about 1 minute. Remove from heat and gradually pour in milk, whisking constantly the entire time to avoid lumps from forming. Return to heat and cook, stirring constantly, until slightly thickened, about 2 minutes. Stir in 1/2 of the Cheddar cheese. Add lemon juice, mustard powder, salt, and pepper and mix well. Drain fusilli and fold into the sauce. Mix in tuna. Pour mixture into an 8-inch casserole dish and sprinkle with breadcrumbs. Top with remaining Cheddar cheese. Bake in the preheated oven until cheese is melted and golden, about 30 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 4 servings

Calories: 613.2
Fat: 24.7 g
Saturated fat: 14.7 g
Carbohydrates: 47.6 g
Sugars: 8 g
Dietary fiber: 2 g
Protein: 49.3 g
Cholesterol: 101.5 mg
Sodium: 498 mg
Smiley Chewy Chocolate Chip Cookies


Ingredients:
all-purpose flour, baking soda, salt, unsalted butter, brown sugar, granulated sugar, vanilla extract, egg

Directions:
Preheat the oven to 325 degrees F (165 degrees C]. Grease cookie sheets with butter and sprinkle a little flour on the cookie sheet or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Add in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.
Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. Flatten the cookies a little bit so they won't be large mounds.
Bake until golden brown around the edges. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.