xiaoxl/recipe_data huggingface dataset:
Cannoli Cake Roll


Ingredients:
eggs, vanilla extract, white sugar, cream of tartar, salt, cake flour, water, white sugar, confectioners' sugar, ricotta cheese, cream cheese, confectioners' sugar, vanilla extract, ground cinnamon, heavy whipping cream, confectioners' sugar, vanilla extract, pistachio nut, white sugar

Directions:
Preheat oven to 375 degrees F (190 degrees C]. Grease one 15 1/2 x 10 1/2 inch jelly-roll pan and line with parchment paper.
Separate the eggs. In small bowl, with mixer at high speed, beat egg yolks, vanilla, and 1/4 cup granulated sugar until very thick and lemon colored, about 5 minutes. Set beaten yolk mixture aside.
In large bowl, with clean beaters and with mixer at high speed, beat egg whites, cream of tartar, and salt until soft peaks for. Beating at high speed, gradually sprinkle in 1/4 cup granulated sugar until sugar dissolves and whites stand in stiff peaks.
Transfer beaten egg yolks to another large bowl. With rubber spatula, gently fold beaten egg whites into beaten egg yolks, one-third at a time. Sift and fold flour, one-third at a time, into egg mixture.
With metal spatula, spread batter evenly in pan. Bake at 375 degrees F (190 degrees C] for 10 minutes or until top of cake springs back when lightly touched with finger.
Meanwhile, in a cup, mix 2 tablespoons orange liqueur with 1 tablespoon water and 1 tablespoon sugar until sugar dissolves.
Sprinkle clean cloth towel with confectioners' sugar. When cake is done, immediately invert hot cake onto towel. Carefully peel off parchment paper and discard. Brush cake with orange-liqueur mixture. Starting from a long side, roll cake with towel jelly-roll fashion. Cool cake roll, seam side down, on wire rack until completely cool, about 1 hour.
To Make Ricotta Filling: In food processor, with knife blade attached, blend the ricotta cheese, cream cheese, 1/2 cup confectioners' sugar, 1/2 teaspoon vanilla and cinnamon. until smooth. Transfer filling to bowl and stir in 1/4 cup of the chocolate pieces. Cover and refrigerate filling while cake cools.
Assemble Cake: Gently unroll cooled cake. With metal spatula, spread filling over cake almost to edges. Starting from same long side, roll cake without towel. Place rolled cake, seam side down, on platter.
To Make Frosting: In small bowl, with mixer at medium speed, beat whipping cream and 3 tablespoons confectioners' sugar until soft peaks form. With rubber spatula, fold in 2 tablespoons orange liqueur and 1/2 teaspoon vanilla. With metal spatula, spread whipped-cream frosting over cake. Refrigerate cake at least 2 hours before serving. Sprinkle top of cake with chopped pistachios and chocolate pieces just before serving.
Scrambled Eggs with Zucchini
Category: breakfast-and-brunch
By LinH

My Dad (who's Italian) used to rustle this anytime dish up for himself. When I was in my 20s in 1996, I flipped when I saw it being served in a trendy Greek restaurant as an appetizer. It's a perfect, tasty meal.

Ingredients:
4  eggs, lightly beaten
2 tablespoons grated Parmesan cheese
2 tablespoons olive oil
1  zucchini, sliced 1/8- to 1/4-inch thick
garlic powder, or to taste
salt and ground black pepper to taste

Directions:
Stir the eggs and Parmesan cheese together in a bowl; set aside. Heat the olive oil in a large skillet over medium-high heat; cook the zucchini in the hot oil until softened and lightly browned, about 7 minutes. Season the zucchini with garlic powder, salt, and pepper. Reduce heat to medium; pour the egg mixture into the skillet. Cook, stirring gently, for about 3 minutes. Remove the skillet from the heat and cover. Keep covered off the heat until the eggs set, about 2 minutes more.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 147.2
Fat: 12.5 g
Saturated fat: 2.9 g
Carbohydrates: 1.6 g
Sugars: 1 g
Dietary fiber: 0.3 g
Protein: 7.6 g
Cholesterol: 188.2 mg
Sodium: 150.1 mg
Easy Apple Cake


Ingredients:
sugar, apples, white flour, wheat flour, butter, eggs, baking soda, salt, cinnamon, allspice, vanilla

Directions:
Pre-heat oven to 350 degrees.  Grease or spray and flour your pan.  I either use a 9X13 or a bundt pan.
Core and chop the apples first so that you can put the sugar on them to extract part of the juice from the apples.  Sprinkle 1 C sugar over the apples in a 4 C measuring cup if you have one, otherwise just in a bowl.
Cream the butter, 3/4 C sugar and eggs till smooth.  Add remaining ingredients, except apples.  Mix until smooth.  Will be very stiff.  Add apples.  If not much juice has formed, like less than 1/4 cup, add about 1/4 cup water to rinse out the bowl or measuring cup.  I live in the rockies so it is really arid here.
Spread in pan to fill evenly.
Bake for 30- 40 minutes.  Check middle of pan to see if done.  If pick or spagetti comes out clean, then it is done.  Cool slightly and serve.  Can serve with a sauce, (rum, vanilla, caramel, and lemon are good], ice cream, or whipped cream.  Or in your hand.  Nuts are a favorite addition of many people, but we don't like them in our family so I never add them.
Spinach Salad With Cranberries, Pecans, Bacon, and Blue Cheese


Ingredients:
pecans, red onion, dried cranberries, danish blue cheese, buttermilk, sour cream, sugar, salt, cracked black pepper

Directions:
Preheat oven to 350 degrees F.
Fry chopped bacon in a medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to a paper towel-lined 1/4-sheet tray to drain.
Toast pecans in the oven on a 1/4-sheet tray until lightly golden and fragrant, about 6 minutes.
In a medium bowl mash the blue cheese with a fork. Mix in the buttermilk, sour cream, sugar, salt and pepper, to taste.
Combine baby spinach, red onion, pecans, dried cranberries and bacon in large bowl. Toss with the dressing immediately before serving.
Spinach Cheddar Muffins
Category: bread
By BREEZER

These moist, savory muffins are a great way to work a healthy element into your family's brunch. The spinach flavor mellows as the muffins cool.

Ingredients:
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
6 tablespoons butter, melted
1  egg
1 cup whole milk
½ cup frozen chopped spinach - thawed, drained and squeezed dry
1 cup shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 cup muffin cups. Mix the flour, baking powder, baking soda, and salt together in a mixing bowl. Stir the melted butter, egg, milk, spinach, and Cheddar cheese together in a large mixing bowl until evenly blended. Slowly stir in the flour mixture to form a batter. Spoon about 2 tablespoons into each muffin cup. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 35 minutes.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 12 servings

Calories: 164.1
Fat: 9.9 g
Saturated fat: 6 g
Carbohydrates: 13.5 g
Sugars: 1.1 g
Dietary fiber: 0.6 g
Protein: 5.5 g
Cholesterol: 42.3 mg
Sodium: 349.3 mg
Chicken Avocado Melt


Ingredients:
chicken breast halves, cornstarch, ground cumin, egg, water, cornmeal, avocado, monterey jack cheese, sour cream, green onion, cherry tomatoes, fresh cilantro stem

Directions:
Place the chicken breasts between 2 sheets of wax paper.  Flatten them to 1/4 inch thickness, using a meat mallet or a rolling pin.
Combine the cornstarch, cumin, and garlic salt in a small bowl, stirring well.
Combine the beaten egg and water in a small bowl, stirring well.  Place the cornmeal in a shallow plate. Dredge the chicken in the cornstarch mixture; dip in the egg mixture, and then dredge in the cornmeal.
Saute the chicken in oil in a large skillet for 2 minutes on each side or until lightly browned.  Transfer the chicken to a 13 x 9 x 2 inch baking pan.
Arrange the avocado slices over the chicken, and sprinkle evenly with the shredded cheese.  Bake, uncovered, for 15 minutes or until the cheese melts and the chicken is done.  Top with sour cream, green onions, and sweet red pepper.  Garnish if desired.
Laura's Famous Aebleskiver
Category: breakfast-and-brunch
By Laura

Traditional Danish breakfast treat that's a cross between a pancake and a popover. Made using a special aebleskiver pan. Often served during Christmastime. Serve with confectioners sugar sprinkled over top. Maple syrup or jam are also delicious!

Ingredients:
2 cups white flour
1 teaspoon salt
1 teaspoon baking soda
2 cups buttermilk
3  eggs, separated

Directions:
Sift the flour, salt, and baking soda together in a bowl. Add the buttermilk and egg yolks; stir until you have a batter. In a separate large glass or metal mixing bowl, beat the egg whites until foamy until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold the egg whites into the prepared batter. Place an aebleskiver pan over medium heat; prepare each cup with cooking spray. Pour the batter into each cup to about 2/3 full. Cook until golden brown on each side, using a toothpick to flip, 1 to 2 minutes per side.

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

Calories: 330.1
Fat: 5.4 g
Saturated fat: 1.9 g
Carbohydrates: 53.9 g
Sugars: 6.3 g
Dietary fiber: 1.7 g
Protein: 15.2 g
Cholesterol: 144.4 mg
Sodium: 1078.4 mg
Mocha Mousse Brownie Trifle


Ingredients:
chocolate, peanuts

Directions:
If baking a boxed brownie mix, prepare and bake according to directions on box, I have used Toffee brownies and peanut butter brownies, cool and cube.
Place 1/2 of cubed brownies in a 2 quart serving bowl.
Prepare mousse mix according to directions.
(mousse mix is found as a box mix in the pudding/jello section of grocer].
Spread 1/2 of this over brownie layer.
Top with 1/2 of whipped cream and sprinkle with the toffee bits.
Repeat the layers once and sprinkle with grated chocolate, chopped nuts, broken pretzels, hot fudge.
Refrigerate until serving.
Low Carb " I'm Dying for a Burger" Salad


Ingredients:
ground beef, onion, lettuce, tomatoes, dill pickle slices, mayonnaise, yellow mustard, heavy cream, salt, pepper, garlic powder

Directions:
Brown ground beef and onions with salt, pepper, and garlic powder until cooked through.
Toss while hot with lettuce, tomato and pickles. You want the lettuce to slightly wilt.
In a small bowl, mix together mayo and mustard, then thin it out with heavy cream until thin enough to pour.
Stir dressing into salad mixing everything together well.
This salad tasted best when ingredients are warm or at least room temperature I sometimes heat for about 30 seconds in the microwave.
Be sure to adapt ingredients to include your favorite hamburger toppings.
Southern Sweetened Iced Tea


Ingredients:
water, tea bags, sugar, Splenda sugar substitute

Directions:
Fill a 2 qt pitcher (that's pitcha in the South] about halfway up with ice.
Clip the clothespin onto the side of the pitcher and"hang" the tea bags through it (keeps the paper from getting in the tea and makes the bags easier to retrieve- you don't want to be seen with your hand in the pitcher here in the South].
Pour the sugar or Splenda on top of the ice cubes and now fill the pitcher up with water.
Let sit about an hour, pull out tea bags and serve.
Sweet and Smoky Barbeque Sauce
Category: side-dish
By ALLY71

Use this toward the end of cooking as you would for any BBQ meat such as pork, ribs, or chicken. I have even used it on beef and hamburgers, sausages, hot dogs, or anything you want, for the most part.  I use it on everything from ribs to roasts to hamburgers to hot dogs. Even goes good with a good old classic grilled cheese sandwich. This is a great all-round BBQ sauce. Use right away or cool to room temperature, transfer to jars or containers, and refrigerate. The sauce will keep for several months in the fridge.

Ingredients:
½ cup apple cider vinegar
6 tablespoons packed brown sugar
¼ cup molasses
¼ cup honey
¼ cup Worcestershire sauce
2 tablespoons rum
2 tablespoons prepared yellow mustard
1 tablespoon liquid smoke flavoring
1 tablespoon ground red chile pepper
2 tablespoons freshly ground black pepper
2 tablespoons garlic powder
1 teaspoon ground allspice
4 cups ketchup

Directions:
Mix vinegar, brown sugar, molasses, honey, Worcestershire sauce, rum, mustard, liquid smoke, ground chile, black pepper, garlic powder, and allspice together in a heavy saucepan over medium heat. Bring to a boil, reduce heat, and simmer until sauce is smooth and brown sugar is dissolved, about 5 minutes. Stir ketchup into sauce and bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce is dark and thickened, about 30 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 40 servings

Calories: 52.8
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 12.3 g
Sugars: 10.6 g
Dietary fiber: 0.2 g
Protein: 0.6 g
Sodium: 294.6 mg
Veggie Confetti Quesadillas


Ingredients:
carrots, zucchini, onion, tomatoes, garlic clove, corn, black beans, fresh cilantro, low-fat cheddar cheese, whole wheat tortillas, plain nonfat yogurt, canola oil

Directions:
Rinse all vegetables. Do not peel.
Dice onion, carrots and zucchini. Seed and dice tomatoes. Mince garlic.
Heat canola oil in skillet over medium heat.
Sauté carrots 3-4 minutes until semi-soft.
Add zucchini, onion, tomatoes, garlic, corn, black beans, optional spices, and ½ chopped cilantro, reserving other ½ chopped cilantro for later. Cook an additional 3-4 minutes.
Transfer quesadilla mixture to a large bowl.
Return skillet to stove and spray lightly with canola oil.
Place tortilla in pan over medium heat. Add cheese over entire tortilla, add mixture to ½ the tortilla. Fold in half. Cook each side evenly, about 1-2 minutes, or until golden brown. Place aside and make remaining quesadillas.
Stir remaining cilantro into plain nonfat yogurt and use as a dip. Serve with your favorite salsa.
Katie's Healthy Banana Bread


Ingredients:
Quaker Oats, nonfat milk, banana, all-purpose flour, granulated sugar, baking powder, ground cinnamon, baking soda, salt, ground nutmeg

Directions:
Heat oven to 350°F Lightly spray bottom only of 9 x 5-inch loaf pan with cooking spray.
In medium bowl, combine oats and milk; mix well. Let stand 10 minutes. Stir in bananas, egg substitute and oil until blended.
In large bowl, combine flour, sugar or sweetener, baking powder, cinnamon, baking soda, salt and nutmeg; mix well. Add oat mixture to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.] Pour batter into pan.
Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely. Store tightly wrapped.
Penne Puttanesca


Ingredients:
zucchini, garlic cloves, basil leaves, tomatoes, capers, black olives, extra virgin olive oil, kosher salt, crushed red pepper flakes, fresh ground black pepper

Directions:
In a large bowl, combine zucchini, garlic, basil, tomatoes, capers, olives, lemon juice, olive oil, and salt (to taste]. Place in refrigerator while pasta cooks.
Meanwhile, bring 6 quarts of water to a boil in a large pot. Salt the water and add penne rigate.Cook for 12 minutes, or until al dente.
Drain pasta and add the prepared vegetables, red pepper flake, and black pepper.
Stir gently to combine all ingredients and serve.
Best Benedictine Spread
Category: appetizers-and-snacks
By Heather

This Louisville staple is an easy and refreshing cucumber spread or dip and can be served with almost anything you could imagine. Dipping club crackers or pita and French bread toast points are favorites, but carrot sticks and pretzels are great too. We use it for cucumber sandwiches, spread it onto our BLTs, and use it as a sauce on poached salmon. You can serve it immediately or refrigerate it to firm up and let the flavors meld.

Ingredients:
2  English cucumbers - peeled, seeded, and cut into 2-inch chunks
2 tablespoons minced white onion
1 (8 ounce) package cream cheese, softened
½ teaspoon dried dill
1 dash hot pepper sauce (such as Tabasco®), or to taste
1 drop green food coloring, or as needed  (Optional)
cayenne pepper, or to taste

Directions:
Process cucumber chunks in a food processor until finely chopped. Put chopped cucumber and white onion in a piece of cheesecloth and twist to squeeze into a bowl as much liquid as possible from the vegetables, reserving the liquid. Assure the food processor bowl is dry before returning cucumber and onion mixture to the food processor. Add cream cheese, dill, hot pepper sauce, green food coloring, and cayenne pepper. Process the mixture until smooth, scraping down the sides of the food processor bowl a few times to make sure everything is integrated. If too thick, add reserved liquid a teaspoon at a time.

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

Calories: 84
Fat: 7.9 g
Saturated fat: 4.9 g
Carbohydrates: 1.8 g
Sugars: 0.1 g
Dietary fiber: 0.3 g
Protein: 2 g
Cholesterol: 24.6 mg
Sodium: 67.9 mg
INDIAN BASMATI With DRY FRUITS


Ingredients:
basmati rice, pistachios, olive oil, cardamom pods, cinnamon stick, unsalted butter, red onion, ground cumin, ground turmeric, garlic cloves, low sodium chicken broth, sea salt, black pepper, raisins

Directions:
Put rice in a colander sitting over a bowl and rinse it, swishing around, until the water runs clear, about 4 to 5 times; set aside to drain.
In a medium pot over medium heat, add oil, whole mixed peppercorns, cardamom pods and cinnamon stick. Stir spices to wake them up, about 2 to 3 minutes. Remove peppercorns and pods, leaving the cinnamon stick behind.
To this, add butter and when it’s melted and starts to sizzle, throw in onions and red peppers; sauté until soft about 2 minutes. Add cumin, turmeric and garlic; sauté for 1 minute.
Pour in chicken broth and then add rice; season with salt and freshly ground black pepper. Add dried raisins and dried apricots; stir to combine. Bring to a boil, cover, reduce heat to low and cook for 15 minutes or until liquid is all absorbed.
Hot  Apple Pie


Ingredients:
Baileys Irish Cream, cinnamon

Directions:
Fill a shot glass half full with the Bailey's and the rest of the way with the Goldschlager. Mix with toothpick.
Then sprinkle a bit of cinnamon on the top and light it with a match (it may take a couple of tries to get it to stay lit]. Let it burn for a few seconds and gently blow out the flame being careful not to splash the drink out of the glass. Then, drink!
Zucchini Squash and Eggs


Ingredients:
zucchini, eggs, olive oil, garlic clove, parmesan cheese

Directions:
Chop zucchini, onion and garlic.
Heat olive oil over medium heat, add onions. Cook until slightly browned or soft.
Add zucchini, cook for about 4 minutes.
Add garlic, stirring frequently until fragrant, about 3 more minutes.
Add whisked eggs, stirring frequently until scrambled.
Top with Parmesean cheese, stir and serve! Salt and pepper to taste if necessary.
Taco Stew
Category: soups-stews-and-chili
By SMAYO

This is a great one dish meal combining ground beef with tomatoes, onion, beans, corn, and taco seasoning. Quite simple to make, and delicious, too.

Ingredients:
2 pounds ground beef
1  onion, chopped
2 (15 ounce) cans ranch-style beans
1 (15.25 ounce) can whole kernel corn
1 (10 ounce) can diced tomatoes with green chile peppers
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (1.25 ounce) package taco seasoning mix

Directions:
In a large pot over medium high heat, combine the ground beef and onion and saute for 5 to 10 minutes, or until meat is browned and onion is tender; drain excess fat. Next, stir in the beans, corn, tomatoes and green chile peppers, tomatoes and  . Mix well, reduce heat to medium and allow to heat through, about 15 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 520.2
Fat: 30.7 g
Saturated fat: 12.3 g
Carbohydrates: 32.6 g
Sugars: 5 g
Dietary fiber: 7.7 g
Protein: 26.7 g
Cholesterol: 96.5 mg
Sodium: 1289.1 mg
Crispy Crab Pizza With Rocket Salad Topping


Ingredients:
sun-dried tomatoes, fresh chili pepper, lemongrass, lime, mozzarella cheese, rocket, mayonnaise, salt, pepper

Directions:
Roll the pastry to 1/4"/5mm.
Mix the finely chopped chilli with the sun-dried tomato paste or finely chopped sun-dried tomatoes and spread all over the pastry. Look for the tubs of sun-dried tomato pesto beside the regular basil pesto in the fridge section of your supermarket. It makes a great tasty pizza sauce.
Bake in a hot oven (200C or 400F] for 8 minutes.
Zest and juice the lime.
Combine the shredded crab meat, lime zest, lemongrass and a little of lime juice.
Slice the mozzarella into about 6 slices.
Remove the pastry from the oven and scatter the crab mixture and mozzarella slices over the top. Add a grind of black pepper and salt to taste.
Put back in the oven for about 10 minutes until the cheese is golden and bubbling.
To serve, scatter the rocket over the pizza while still hot. Thin the mayonnaise with the rest of the lime juice and drizzle over the rocket.
Candied Lima Beans


Ingredients:
dried large lima beans, salt, brown sugar, butter

Directions:
Cover beans with cold water., Soak for 4 hours, Drain., Place beans in a 3/4 quart saucepan., Cover with cold water., Add salt., Cook over medium heat for 1-1/4 hours, or until tender., Remove from heat and drain., Place drained beans in a mixing bowl., Add brown sugar and butter stiring until well blended., Put beans in a 9x13 pan., Bake at 325 for 1 hour.
Baker's Chocolate Caramel Bars


Ingredients:
evaporated milk, all-purpose flour, quick-cooking oats, brown sugar, baking soda, salt, butter, margarine, walnuts

Directions:
Heat oven to 350.
Melt caramels and evaporated milk on low hear or microwave on MEDIUM power for 5 minutes, stirring until smooth.
Combine flour, oats, brown sugar, baking soda, and salt in large mixing bowl. Cut in butter until mixture is crumbly. Press half of mixture into an 8-inch square pan.
Bake for 10 minutes.
Sprinkle chocolate chips and walnuts evenly over baked crust.
Pour caramel mixture on top. Sprinkle with remaining crumb mixture.
Bake 20-25 minutes longer, or until golden. Cool; cut into bars.
Potato Salad for Two


Ingredients:
potatoes, fat-free mayonnaise, chives, fresh parsley, extra virgin olive oil, lemon juice

Directions:
Boil potatoes until tender.  Drain and cool.
Roughly chop potatoes into chunks.
Place potatoes in a bowl with all other ingredients, and stir gently until well combined.
Season with salt and pepper if desired.
Butterscotch Pecan Cookies


Ingredients:
butter, sugar, eggs, vanilla extract, all-purpose flour, baking powder, baking soda, salt, pecans

Directions:
Cream butter, gradually adding sugar.
Beat until light and fluffy.
Add eggs and vanilla and beat well.
Separately, combine flour, baking powder, soda and salt.
Add to creamed mixture, mixing well.
Batter will be stiff.
Stir in nuts and morsels.
Drop dough by rounded teaspoonfuls, 2- inches apart onto parchment-lined cookie sheet.
Bake at 350° for 15-18 minutes.
Remove from cookie sheet and cool completely on wire racks. Store an airtight container.
Chili Fries


Ingredients:
potatoes, olive oil, chili powder

Directions:
Sliced the potatoes into large fries.
Add the oil and chili powder to the bag and close.
Squeeze the bag, until the oil and chili powder are mixed.
Then add the potatoes and seal the bag.
Shake the potatoes in the bag and remove.
Lay them on a lightly greased or sprayed cookie sheet and bake at 350°F for approximately 1 hour or until fork tender.
Banana Breakfast Split


Ingredients:
bananas, fresh blueberries, blackberry, granola cereal

Directions:
Place the bananas in a long bowl or plate.  Spoon the yogurt over the top., Sprinkle the berries and granola onto the "Banana Breakfast Split."., Serve Banana Breakfast Split, as breakfast or afternoon snack.