xiaoxl/recipe_data huggingface dataset:
Grapefruit Cake


Ingredients:
all-purpose flour, baking powder, salt, sugar, butter, cream cheese, eggs, grapefruits, vanilla extract, milk, grapefruit juice, powdered sugar, butter

Directions:
Combine flour, baking powder, and ½ teaspoon salt, stirring well. Place sugar, butter, and cream cheese in a large bowl; beat with a mixer at high speed until light and fluffy.
Add eggs, 1 at a time. Beat in oil, rind, and vanilla. Add flour mixture and milk alternately to batter, beginning and ending with flour.
Spoon batter into a 10-inch tube pan with greased with butter. Bake at 160°C for 1 hour and 10 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging.
Cool in pan on a wire rack 10 minutes. Invert cake. Cool on rack.
Place grapefruit juice in a saucepan over medium-high heat; bring to a boil. Cook until reduced to 3 tablespoons (about 4 minutes]. Cool slightly. Stir in powdered sugar and remaining <U+215B> teaspoon salt. Drizzle over cake.
Creamy Ham and Asparagus Tagliatelle


Ingredients:
asparagus, butter, olive oil, onion, ham, tagliatelle pasta noodles, fettuccine, heavy cream, parsley, parmesan cheese

Directions:
Cook the asparagus in boiling water until just tender.
Drain, setting aside some of the cooking water.
Cool and slice on the diagonal.
Heat the butter and olive oil in a frying pan, before adding the onion.
Sauté until soft and then add the ham, cooking for a further minute.
Add the asparagus and a ladle full of the cooking water.
Simmer until most of the water has evaporated.
Set aside while cooking the pasta in a separate pot, until al dente.
When the pasta is nearly ready, reheat the sauce and add the cream, parsley, salt and pepper.
Simmer for five minutes or until reduced by half.
Drain the pasta and toss with the sauce.
Sprinkle parmesan on top.
Cheddar Tortilla Crisps With Citrus Salsa


Ingredients:
flour tortillas, sharp cheddar cheese, ground cumin, paprika, tomatoes, red onion, lime juice, fresh basil

Directions:
CRISPS: Preheat oven to 375°F Line two baking sheets with foil. Cut each tortilla in half crosswise, then cut each half into 4 triangles.
In small bowl, toss cheese with cumin. Sprinkle some of the mixture on each triangle. Bake for 10 minutes, or until nicely browned. Remove from oven, loosen with spatula and let cool.
SALSA: In small saucepan over high heat, bring orange juice to boil, cooking til reduced to 1/4 cup, about 5 minutes. Pour into serving bowl and let cool slightly. Add remaining salsa ingredients and season with salt and pepper. Serve surrounded with crisps.
Black Bean, Corn and Bacon Stuffed Pork Chops #RSC


Ingredients:
bacon, black beans, fresh corn, cottage cheese, egg, garlic, chili powder, cilantro, salt, center-cut pork chops, butter, lime, juice of, cayenne pepper

Directions:
Preheat oven to 425 degrees.
Fry bacon, drain off fat and set aside.
Slightly mash black beans (leaving some of them whole] in a medium bowl.
Add cooked bacon, corn, cottage cheese, bread crumbs, egg, red pepper, garlic, chili powder, and cilantro to the black beans and stir until well mixed.
Using a paring or filet knife, cut a pocket into the pork chops large enough to hold 5-6 tbsps of the stuffing.
Stuff each chop with about 5-6 tbsps of filling and set aside.
Lay out 4 pieces of Reynolds Wrap Foil, each about 12 inches long, and put ½ tsp of butter on the center of each.  Set one stuffed chop on top of each pat of butter.  Lightly sprinkle salt on each chop.  Top each chop with the other ½ tsp of butter.  Drizzle each chop with ¼ of the lime juice (about 1 tbsp each].  Lightly sprinkle each chop with black pepper and a pinch of cayenne pepper.  Wrap the foil around the chops to form a packet and set the foil packets into a baking pan.
Bake foil wrapped chops at 425 degrees for 25 minutes, or until a meat thermometer reads the stuffing at 165 degrees.  Remove from oven and let set for 5-10 minutes.
When serving the chops, garnish with cilantro, and don’t forget to pour some of the delicious packet juices on top!
Cran-Bran Muffins


Ingredients:
low-fat buttermilk, all-purpose flour, baking powder, baking soda, salt, vanilla, dried cranberries, egg, brown sugar, apple butter

Directions:
Preheat oven to 375 and grease 12-cup muffin pan (or use paper liners].
Mix buttermilk with bran and set aside.
Mix together apple butter, brown sugar, vanilla and egg.
Add to bran mixture.
Sift together flour, baking soda, baking powder and salt.
Add to wet ingredients.
Stir just until combined.
Fold in dried cranberries.
Divide batter into 12 muffin cups and bake for 12-15 minutes, or until they test clean.
Cool for 5 minutes in pan, then completely cool upside down on wire rack. (this prevents soggy bottoms!].
Poohrona's Spanish Rice


Ingredients:
extra virgin olive oil, butter, onion, roma tomato, garlic cloves, bell pepper, chicken broth, tomato sauce, brown rice, cheddar cheese

Directions:
Heat oil and butter over medium heat in a 10-12" skillet.
Add onion, tomato,jalapeno, garlic and bell pepper and saute until vegetables are tender. (do not brown].
In a sauce pot, heat broth and tomato sauce to boiling and set aside.
Add rice and saute for 2-3 minutes.
Pour tomato/broth mixture into rice and bring to boil.
Cover and reduce heat to low and let cook for 20-30 minutes or until rice has absorbed all the liquid and is tender.
Mexican Mudslide


Ingredients:
Kahlua, Amaretto, ice cream, cinnamon

Directions:
Blend all ingredients.
To garnish, rim glass with cinnamon sugar and drizzle chocolate sauce inside glass.
Pour mudslide into glass and sprinkle with cinnamon.
St. Patrick's Colcannon
Category: main-dish
By Lisa Deutsch Harrigan

This is an 'Irish' way to deal with the leftover corned beef after the American corned beef and cabbage feast. My husband considers this a wonderful part of the corned beef cycle. I use red potatoes with skins on, substitute ham for the corned beef, and leeks for the green onions, depends on what's in the fridge.

Ingredients:
3 pounds red potatoes, quartered
1 head cabbage, cored and shredded
2 tablespoons butter
½ cup butter
1 teaspoon minced garlic
4  green onions, sliced, white parts and tops separated
white pepper to taste
1 ¼ cups hot milk
1 pound leftover corned beef, cut into pieces and warmed

Directions:
Place potatoes in a large saucepan and add water to cover by 1-inch. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Meanwhile, bring a large pot of salted water to a boil. Stir in cabbage along with 2 tablespoons of butter; cover, and simmer until the cabbage has softened. Drain. Melt 1/2-cup butter over medium heat. Stir in garlic and the white parts of the green onions. Cook until the garlic has softened and mellowed. Drain the potatoes and mash with white pepper to taste. Fold in melted butter, milk, cabbage, and corned beef. Sprinkle with green onion tops to serve.

Yields: 8 servings

Calories: 524.4
Fat: 33.5 g
Saturated fat: 16.7 g
Carbohydrates: 38.2 g
Sugars: 8.4 g
Dietary fiber: 6.8 g
Protein: 20 g
Cholesterol: 94.6 mg
Sodium: 190.5 mg
Caribbean Baked Tofu Cutlets


Ingredients:
firm tofu, tomato sauce, lime juice, onion, dried oregano, garlic powder

Directions:
Press tofu slices between two pans for one to two hours to squeeze out the wanter and compress the tofu.
While tofu is draining, combine remaining ingredients. Mix well and set aside.
Preheat over to 350 degrees.
Lightly oil a 7 X 11 inch baking pan.
Spoon about a third of the sauce into prepared pan. Place pressed tofu on sauce and top with remaining sauce.
Bake uncovered, 45 minutes.
NOTE: preparation time does not include the one - two hours to compress the tofu.
New Brunswick Chocolate Chip Cookies


Ingredients:
butter, crunchy peanut butter, white sugar, brown sugar, eggs, milk, vanilla extract, all-purpose flour, baking soda, salt, ground cinnamon, rolled oats

Directions:
Preheat oven to 350 degrees F (175 degrees C]. Grease cookie sheets.
In a large bowl, cream together the butter, peanut butter, white sugar and brown sugar. Beat in the eggs one at a time, then stir in the milk, cream and vanilla. Combine the flour, baking soda, salt and cinnamon, stir into the creamed mixture. Finally, mix in the rolled oats and chocolate chips. Drop by rounded spoonfuls onto the prepared 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.
Orange Butter Spread


Ingredients:
caster sugar, oranges, rind of, oranges, juice of, butter, water

Directions:
In a saucepan, combine all ingredients, bring to the boil & let simmer for 5 minutes.
Pour into warm sterilised jars, seal & label.
Keep stored in the refrigerator.
No-Peek Beef Casserole


Ingredients:
stewing beef, whole mushrooms, dry red wine

Directions:
Combine all ingredients in crockpot., Stir well., Cover and cook on low for 8 to 12 hours, or on high for 5 to 6 hours., Serve over rice or noodles.
Peanut Candy


Ingredients:
peanuts, ghee, jaggery, coconut, cardamom powder

Directions:
In a big kadai, add peanuts with skin to melted ghee on medium heat.
Keep on stirring continuously with a spatula.
When the peanuts start turning reddish, test one of them to see whether the skin can be removed by pressing with your thumb, remove from fire.
Rub the peanuts in a plate till all the skin comes off.
Set aside in a plate.
Slice the coconut into small thin square pieces.
In a kadai, add the jaggery with 1/2 cup water and cut coconut pieces.
Keep a cup of water ready.
When the jaggery mix boils and starts thickening, add one tsp.
of jaggery mix to the cup of water.
The jaggery should not dissolve in water.
When you roll it into a ball, the jaggery should be soft.
Add cardamom powder to the jaggery mix.
In a broad plate, place the cleaned peanuts and pour the jaggery mix over it little by little one ladle at a time.
Mix them evenly with a thin edged spatula.
Make lemon sized balls with your hand while it is still hot.
Dip hands in water or rice flour periodically while making the candy.
The peanut balls start hardening as they cool down.
The same peanut-jaggery mixture can be poured into different moulds.
They are cut into small pieces according to requirement.
For garnishing, dried grated coconut is used which is dipped in various food colours.
Ricotta Cheese Pie I
Category: desserts
By Linda C.

Creamy, and not too sweet.

Ingredients:
1 ½ cups ricotta cheese
2  eggs
1 teaspoon vanilla extract
½ cup white sugar
1 ½ cups milk
2 tablespoons cornstarch
1 recipe pastry for a 9 inch single crust pie
½ teaspoon ground cinnamon

Directions:
Dissolve cornstarch in 1/2 cup milk. Combine cornstarch and milk with ricotta, remaining 1 cup milk, eggs, vanilla, and sugar.  Mix until well blended.  Pour filling into unbaked pie shell. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a knife inserted into center comes out clean.  Sprinkle top with cinnamon, and cool.

Yields: 1 - 9 inch pie

Calories: 212.4
Fat: 9.6 g
Saturated fat: 2.8 g
Carbohydrates: 27 g
Sugars: 14.8 g
Dietary fiber: 0.9 g
Protein: 4.5 g
Cholesterol: 50.2 mg
Sodium: 153.4 mg
5-Layer Flat Belly Dessert


Ingredients:
water, fat-free ricotta cheese, coconut milk, sweetened coconut, oats, ground flax seeds, flax seed meal, walnuts, berries, bittersweet chocolate

Directions:
Prepare two 9-inch round cake pans with nonstick spray or butter and lightly flour each pan.
(Layer 1] In a large mixing bowl or stand mixer, combine the cake mix, yogurt, and water and mix well until no lumps remain. Divide batter evenly into prepared cake pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake emerges cleanly. Allow the cakes to cool completely in the pans.
Meanwhile, in a medium mixing bowl, mix the ricotta, coconut milk, shredded coconut and agave. With a rubber spatula, gently fold them together to fully combine. Remove the cake from its pan and place in desired glass dish with high sides. Evenly spread half of the whipped topping mixture on top of the cake (Layer 2].
In a large resealable bag, combine the oats, flaxseeds and walnuts. Seal the bag and shake well. Sprinkle half of the mixture evenly over the ricotta (Layer 3], then top with the berries to cover the whole cake surface (Layer 4].
Repeat all 4 layers with the other half of the ingredients. Using a vegetable peeler, shave the bittersweet chocolate decoratively over the top (Layer 5]. Serve dessert by scooping portions of the cake and all its layers into shallow bowls.
Cake Mix Cookies


Ingredients:
eggs, shortening, vanilla

Directions:
Pour half of cake mix into bowl.
Add shortening and eggs cream till mixed.
Add remaining cake mix and mix together.
At this point they are ready to bake.
Drop by spoonfuls onto cookie sheet about 2 inches apart.
Bake at 350° for about 5 minutes for chewy cookie.
It also will work well in a cookie press.
Also you can add chips, nuts or candy before baking (but not too good in press].
Kelleigh's Peachy Special


Ingredients:
maraschino cherry juice, maraschino cherry, fresh pineapple

Directions:
Place ice in tall glass., Pour Peach Schnapps, orange juice, grapefruit soda over ice and mix together., Add cherry juice and cherries., For a garnish place pineapple on rim of glass., Enjoy!
Dehydrated Beet Chips
Category: appetizers-and-snacks
By cameal

Beets are crisped in the dehydrator or oven to make crunchy, delicious, and versatile chips. Try playing with the flavors of these chips: smoked bacon salt? sesame-tamari? Anything goes!

Ingredients:
3 large beets, assorted colors
¼ cup water
¼ cup apple cider vinegar
1 tablespoon olive oil
1 tablespoon fleur de sel (sea salt flakes)

Directions:
Peel and slice beets as thinly as possible with a sharp knife or mandoline. Combine sliced beets, water, apple cider vinegar, and olive oil in a large bowl. Let marinate, at least 10 minutes. Arrange beets in a single layer on food dehydrator trays. Sprinkle fleur de sel over beets. Store any beets that don't fit in the refrigerator. Dehydrate according to manufacturer's instructions, 8 to 12 hours.

Prep time: 20 mins
Total time: 8 hrs 30 mins
Yields: 4 servings

Calories: 113
Fat: 3.7 g
Saturated fat: 0.5 g
Carbohydrates: 17.9 g
Sugars: 12.6 g
Dietary fiber: 5.2 g
Protein: 3 g
Sodium: 1466.3 mg
Keto Pizza Crust
Category: bread
By bobbyvay

A homemade cauliflower pizza crust is perfect for when you really want a slice, but carbs aren't nice. Enjoy your keto diet!

Ingredients:
1 head cauliflower, broken into florets
2 tablespoons water, or as needed
2  eggs, lightly beaten
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese  (Optional)
1 ½ teaspoons paprika
½ teaspoon dried oregano
½ teaspoon kosher salt

Directions:
Place cauliflower florets into a food processor and blend into rice-like bits. Transfer to a saucepan and add water. Cook over medium-low heat for 10 to 15 minutes. Transfer cauliflower rice to a bowl and refrigerate until completely cooled, about 30 minutes. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Spread cooled cauliflower rice onto a clean kitchen towel. Wrap it up tightly and squeeze out all the water. Transfer to a large bowl and add eggs, mozzarella cheese, Parmesan cheese, paprika, oregano, and salt. Mix well. Transfer cauliflower mixture to the baking sheet and spread and shape it into a pizza crust shape. Bake in the preheated oven for 20 minutes. Allow to cool completely before carefully flipping crust over and adding toppings, if desired.

Prep time: 10 mins
Cook time: 30 mins
Total time: 1 hr 10 mins
Yields: 2 servings

Calories: 264.3
Fat: 12.9 g
Saturated fat: 6.2 g
Carbohydrates: 18 g
Sugars: 7.9 g
Dietary fiber: 8 g
Protein: 23 g
Cholesterol: 212.9 mg
Sodium: 965.1 mg
Melon Salad W/Fresh Mozzarella, Prosciutto and Lime Vinaigrette


Ingredients:
prosciutto, olive oil, cantaloupe, honeydew melon, fresh mozzarella cheese, fresh basil, of fresh mint, fresh lime juice, extra virgin olive oil, shallot, honey, red pepper flakes

Directions:
Fry Prosciutto in 1 tablespoon olive oil in a nonstick skillet over medium heat until crisp.
Remove; drain on a paper towel-lined plate.
Combine melons, mozzarella, and herbs in a large blow.
Whisk together lime juice, 2 tablespoons oil, shallot, honey, red pepper, and salt.
Drizzle over fruit and toss gently to coat.
Transfer to a serving plate and garnish with fried prosciutto and coarsely ground fresh black pepper.
Serve salad at room temperature.
Chocolate Peanut Butter Volcano Cookies


Ingredients:
flour, baking soda, salt, unsalted butter, brown sugar, granulated sugar, vanilla extract, egg, sweetened condensed milk, vanilla extract

Directions:
Combine flour, baking soda and salt into a bowl.
Cream the sugar, brown sugar, butter, and peanut butter in a separate bowl. Then add vanilla extract and egg.
Slowly, add the try ingredients to the wet until combined.
Shape the cookie dough into balls about 1 inch big. Place them 2 inches apart on an ungreased cookie sheet.
Using your thumb, make an indentation in each cookie.
Using a double boiler, melt chocolate chips. Once melted, whisk chocolate together with other "filling" ingredients.
Place about half a teaspoon of filling into each cookie indentation, trying not to run over the sides. Pinch the sides of the cookies together so that each cookie is nearly closed and you can't see much of the filling.
Bake for 15-20 minutes at 350°F.
Vegan Pumpkin Ice Cream


Ingredients:
banana, pumpkin puree, sugar, pumpkin pie spice, pure vanilla extract

Directions:
The night before freeze:
1 banana cut into 1 inch pieces.
1- 15oz can 100% pure pumpkin.
An ice cube tray works well for freezing the pumpkin in pieces.
Using a high speed blender, place in frozen banana and pumpkin, and crush until all chunks are gone. Add other ingredients and blend until smooth. You may need to use a spatula to scrape down the sides of the blender cup a few times to get all of the ingredients properly mixed. It will be like a soft serve, but if you like your ice cream firm, place the finished product in a bowl, and set in freezer stirring occasionally every half hour until desired firmness has been achieved.
Coconut Pops


Ingredients:
coconut milk, limes, powdered sugar, coconut

Directions:
"Puree all ingredients together and pour into popsicle molds or 3 oz paper cups. Freeze 1 hour and insert popsicle sticks if using paper cups. Continue to freeze several hours, until set."
Chef John's Spaghetti alla Carbonara
Category: world-cuisine
By Chef John

Spaghetti alla carbonara's creamy sauce is simply a thin egg and cheese custard, spiked with pork and black pepper. Try to find pancetta or guanciale (pork cheek cured like pancetta) for a really authentic taste!

Ingredients:
4 ounces guanciale, cut into 1/4-inch cubes
1 tablespoon olive oil
1 teaspoon ground black pepper, or to taste
2  eggs
3 tablespoons grated Parmigiano-Reggiano cheese
3 tablespoons grated Pecorino Romano cheese
1 teaspoon ground black pepper, or to taste
6 ounces spaghetti
1 cup reserved pasta water
3 tablespoons grated Parmigiano-Reggiano cheese
3 tablespoons grated Pecorino Romano cheese

Directions:
Cook guanciale with olive oil and 1 teaspoon ground black pepper in a Dutch oven over medium-low heat until almost crisp, about 5 minutes. Reduce heat to low. Whisk eggs, 3 tablespoons Parmigiano-Reggiano cheese, 3 tablespoons Pecorino Romano cheese, and 1 teaspoon ground black pepper in a bowl. Set aside. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain, reserving 1 cup of the pasta water. Pour reserved pasta water and drained spaghetti into the bacon-pepper mixture; stir to combine. Slowly pour egg mixture into the pasta mixture; cook, stirring constantly until the egg mixture forms a thick sauce, 1 to 2 minutes. Remove from heat. Stir remaining 3 tablespoons Parmigiano-Reggiano cheese and 3 tablespoons Pecorino Romano cheese into the pasta mixture and serve.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 2 servings

Calories: 688
Fat: 30.3 g
Saturated fat: 11.4 g
Carbohydrates: 66.1 g
Sugars: 2.9 g
Dietary fiber: 3.2 g
Protein: 36.3 g
Cholesterol: 219.9 mg
Sodium: 984.2 mg
Spiced Ocean of the Sunrise Basa Fillets


Ingredients:
garlic, cayenne, black sesame seeds, sesame seeds, lemon, soy sauce, olive oil, green onions, white wine, sesame seeds, black sesame seeds

Directions:
Mix together all ingredients except for fillets and fire and sesame oils.
Place fillets in shallow container, and pour mixture on top.
Flip fillets, and make sure they are coated thoroughly.
Pour a good splash of wine (or beer] on top of fillets.
Cover, and set aside (in refrigerator] for 30 minutes.
Prepare medium sized pan on stove top.
Add fire oil and sesame (or peanut] oil, until quite hot.
Remove fillets from refrigerator and place in pan, pouring the marinade on top.
Sear for two minutes per side over medium-high heat.
Cover, and turn heat to medium low.
Continue to cook for 7 minutes longer, until fish begins to flake.
Serve with soba noodles, stir fried vegetables, and wilted spinach.
Sprinkle additional sesame seeds on fish just before serving.
Pecan Log Cookies


Ingredients:
pecans, all-purpose flour, baking powder, coarse salt, unsalted butter, icing sugar, egg, vanilla extract

Directions:
Preheat oven to 350°F  Using food processor, finely grind pecans and set aside.
Whisk flour, baking powder, and salt in medium bowl and set aside.
Using electric mixer, mix butter and icing sugar on medium, until pale and fluffy (about 2 minutes].
Add egg and vanilla, mix until combined.
Reduce speed to low and add flour mixture and half of pecans, mix until just combined.
Wrap dough in plastic and refrigerate until cold, about 30 minutes.
Roll tablespoons of dough into 2" long logs.  Roll logs in remaining pecans.  Place on baking sheet lined with parchment paper, about 1" apart.
Bake cookies about 14-15 minutes, rotating pan halfway through.  Cookies should be pale golden and slightly cracked.
Transfer to wire rack to cool, about 5 minutes.
Sift icing sugar over cookies before serving.
Best Scrambled Eggs
Category: breakfast-and-brunch
By mimo1099

I've been tweaking my recipe for a while now and I've finally found the best scrambled eggs ever! My friends and family love it, and I make it almost once a week before school.

Ingredients:
2  eggs
2 tablespoons sliced Cheddar cheese
2 thin slices  ham  (Optional)
1 teaspoon heavy whipping cream
½ teaspoon butter

Directions:
Whisk eggs together in a small bowl until smooth. Mix in Cheddar cheese, ham, and heavy cream. Melt butter in a skillet over medium heat. Pour in egg mixture; cook and stir until set but still moist, 3 to 5 minutes.

Prep time: 5 mins
Cook time: 3 mins
Total time: 8 mins
Yields: 1 serving

Calories: 294.3
Fat: 23 g
Saturated fat: 10.4 g
Carbohydrates: 1.1 g
Sugars: 0.9 g
Protein: 20.5 g
Cholesterol: 412.8 mg
Sodium: 516.4 mg