xiaoxl/recipe_data huggingface dataset:
Cheese(Less) Cake (Raw Foods)


Ingredients:
dates, raw cashews, dates, lemon juice, raw honey, coconut oil, vanilla extract, sea salt, water, frozen strawberries, raw honey, water

Directions:
In a spring-form pan (9 or 10 inch], sprinkle the coconut evenly (this will help you remove the slices later.
Process the dates and drained almonds together in food processor. Put the mixture in the spring-form pan and pat down evenly, all the way to the edges.  Then set aside. This is your "crust".
Combine the drained cashews, dates, lemon juice, honey coconut oil, vanilla and sea salt in food processor until a smooth paste. Adjust salt level if necessary. Spread this mixture out on top of your "crust." This is your filling. Set aside.
Next in a blender or Vita Mix combine the strawberries, honey and water. Mix til smooth. Pour this mixture over the "filling". Spread evenly to the edges.  Place this in the freezer for at least 2 hours to set up. After that it can go in the fridge until serving time. Cutting while the "cake" is still frosty, is a big help.
Pancake Sunday


Ingredients:
sugar, baking powder, salt, cinnamon, egg

Directions:
In a large bowl, mix together all the dry ingredients.
Beat in the milk until all of the dry are moistened (a few clumps are okay, don't over mix pancake batter!].
Beat the egg, then add it to the mixture, again, mixing until fully incorporated while trying not to over mix it.
Heat a large skillet on medium.
Grease with butter or canola oil.
Pour the batter into the pan in desired size. I've found these don't bubble like regular pancake mix, so after they start to bubble just peak at the bottoms to make sure they're slightly golden. These don't brown up too much so slightly golden means it's time to flip.
Continue cooking until they other side is also golden and serve immediately.
Top with your favourite add ons -- mine are blueberries or strawberries with some real maple syrup -- although the flavor of these is so good if I have lots of berries sometimes no syrup is even needed. And of course, you can add fruits or even chocolate chips to the mixture before cooking. I just personally don't prefer them in my pancakes because I don't like the fruit to cook so I just put them on top.
Notes: You can substitute dairy or rice milk for the almond milk. Also, the oat flour adds a almost nutty taste but also makes them a little denser. For even lighter pancakes, use 1/2 cup brown rice flour and 1/2 cup white rice flour.
Homemade Peppermint Marshmallows


Ingredients:
powdered sugar, cornstarch, unflavored gelatin, granulated sugar, light corn syrup, salt

Directions:
Into a small bow, sift together powdered sugar and cornstarch.  Line a 13x9x2 pan with nonstick foil.  Coat with nonstick cooking spray and dust with 2 Tablespoon sugar-cornstarch mixture, tilting pan to coat sides.  Leave any excess in pan.
Place 2/3 cup water in large bowl.  Sprinkle with gelatin.  Let soften 5 minute.
In a medium size heavy saucepan, heat sugar, corn syrup, candy cane pieces and salt over medium heat about 7 minute until sugar and candy canes dissolve, stirring occasionally.  Strain into bowl with gelatin.
Pour into mixing bowl and beat with an electric mixer until light and fluffy 10-15 minute  Spread into prepared pan and smooth top using wet fingers if necessary. Dust with 2 Tablespoon sugar-constarch mixture.  Let set at room temperature for 2 hours.
Lift marshmallows from pan using foil.  With wet knife or wet pizza cutter, cut marshmallows in squares.  Put remaining cornstarch-sugar mixture onto baking sheet and toss cut marshmallows.  Let set an additional hour.  Store covered or in bags at room temperature.
Vanilla Cupcakes


Ingredients:
flour, salt, baking powder, butter, sugar, eggs, vanilla extract

Directions:
Preheat oven to 375 degrees.
Line 24 muffin pans with paper liners or grease pans and sprinkle lightly with flour.
Add flour, salt and baking powder together.
Cream butter.
Add sugar, beat until light and fluffy.
Beat in eggs, one after each addition, stir in vanilla.
Put in prepared pans, bake about 20 minutes.
Parmesan Garlic Cheese Dip/Sauce


Ingredients:
parmesan cheese, heavy whipping cream, garlic cloves, garlic, garlic powder, dried parsley, fresh parsley, salted butter, flour

Directions:
In a medium sauce pan, over medium-high heat, melt 2 tbsp of the butter.
Add garlic (fresh & powdered], flour, heavy cream and parsley.
When it starts to simmer, add the cheese and cook until melted.
Remove from heat and add the remaining butter 1 tbsp at a time and beat into sauce until melted, repeat with remaining butter.
Green Chile Egg Casserole
Category: breakfast-and-brunch
By Anna Johnson

A zesty breakfast casserole that is great with salsa and sour cream.

Ingredients:
1 pound shredded Mexican cheese blend
8  eggs
1 (16 ounce) package cottage cheese
1 cup baking mix (such as Bisquick®)
1 cup milk
½ cup margarine, melted
1 (4 ounce) can chopped green chilies

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Mix Mexican cheese blend, eggs, cottage cheese, baking mix, milk, margarine, and green chiles together in a bowl; transfer to the prepared baking dish. Bake in the preheated oven until cooked through and bubbling, about 40 minutes.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 1 9x13-inch baking dish

Calories: 528.7
Fat: 39.9 g
Saturated fat: 18.9 g
Carbohydrates: 15.2 g
Sugars: 2.8 g
Dietary fiber: 0.5 g
Protein: 28.4 g
Cholesterol: 251.8 mg
Sodium: 1233.6 mg
Nacho Potato


Ingredients:
russet potato, extra-sharp cheddar cheese, sour cream, tortilla chips, avocado, diced tomato, red onion, salsa

Directions:
When your potato is finished baking slice it open and smash the flesh a bit to get the potato ready for the toppings. Butter, salt and pepper can be added here but I don't think it's needed.
Top with warm chili, then the rest of the ingredients in order given.
Top with optional ingredients to taste.
Famous Maple Pecan Pie


Ingredients:
eggs, whole wheat flour, salt, maple syrup, honey, butter, pecans, vinegar, vanilla

Directions:
In a medium-sized mixing bowl, add flour and salt to beaten eggs. Mix well., Add maple syrup, honey and melted butter., Then add pecans, vinegar and vanilla., Pour into pie shell., bake at 350ºF for 45 minutes.
Mom's Apple Sausage Ring With Corn Relish


Ingredients:
cider vinegar, water, sugar, green bell pepper, red bell pepper, red onion, celery, garlic cloves, dried chipotle chiles, salt, mustard seeds, celery seed, corn kernels, bulk pork sausage, eggs, onion, flat leaf parsley, rosemary, thyme, red pepper flakes

Directions:
Needed: 6 to 12 cup-nonstick heavy bundt pan.
Make Relish: Stir together all relish ingredients except corn in a 4-quart heavy nonreactive saucepan and bring to a boil over high heat, stirring until sugar is dissolved. Stir in corn and boil, uncovered, 5 minutes. Transfer to a large heatproof bowl and cool to room temperatures, stirring occasionally, about 1 1/2 hours.
Make Sausage Ring: Put oven rack in middle position and preheat oven to 350°F Butter bundt pan.
Pulse crackers in a food processor until finely ground. Combine crackers and remaining sausage  ring ingredients in a large bowl and mix with your hands until combined well. Pack mixture into pan, pressing down to eliminate air pockets. Bake 1 hour. Carefully pour off excess fat, then unmold sausage ring onto a plate and pour off any liquid on plate. Cut into 1 1/2-inch-thick slices and serve with drained relish.
Corn relish can be served the day it is made, but is best after flavors have developed at least 1 day. Chill, covered, up to 1 month. Bring to room temperature before serving.
Bacon and Balsamic Vinaigrette


Ingredients:
bacon, red onion, brown sugar, brown sugar, olive oil

Directions:
Slice bacon into 1/2 inch pieces and fry until just crispy. Drain on paper towels.
Remove bacon from pan, and all but 2 Tbsp of the bacon fat.
Gently saute the onion until just soft, making sure not to brown.
Add the brown sugar, blend in and then add the vinegar. Reduce for a minute or two.
Add the olive oil, as much as to your taste and the salt and pepper to taste.
Cool, but do not refrigerate. Dress your salad just before serving.
Serve this warm or at room temperature over a salad of hearty greens like romaine. I usually add some very finely sliced red onion rings, mushrooms and homemade croutons, but let your imagination work here. I've thought of trying it in the summer with just onions and fresh sliced strawberries.
Spam and Egg Onigiri


Ingredients:
eggs, salt, pepper, nori, steamed rice

Directions:
Slice the pork luncheon meat about 1-2 centimeter thick. The number of slices will depend on how many rice balls you would want to make.
Whisk two pieces of egg then add a pinch of salt and a pinch of pepper.
Heat a pan using medium-high heat then add the vegetable oil. Fry the pork luncheon meat about 1-2 minutes on each side or until one side starts to brown. Take the fried luncheon meat from pan then remove excess oil by placing the fried luncheon meat on top of a paper towel.
Clean the pan then heat using medium heat. Add a small amount of vegetable oil then wait for it to be heated. Pour the eggs then fry. Turn over the omelet once the bottom side starts to be firm. Fry the other side for about a minute then remove from pan.
Cut out the eggs so it will have almost the same size as the pork luncheon meat slice. The number of omelet slices will be the same as the number of pork luncheon meat slices you have.
Tear a large enough size of cling wrap then place it on top of a cutting board. Cut out one whole sheet of nori into half then place the sheet on top of the cling wrap with the shiny-side down.
Take about two spoonfuls of steamed rice then spread it on top of the nori sheet. You can use your hands to spread the rice and to prevent the rice from sticking into your hands, dampen it first with clean water.
Place the pork luncheon meat near the edge of the nori. Put the sliced egg on top then fold the nori sheets with rice covering the pork luncheon meat and egg. Wrap the rice ball with the cling wrap and keep it wrapped for about 5 minutes or until the nori has wilted.
Remove the wrap before serving.
Air Fryer Garlic and Parsley Baby Potatoes
Category: side-dish
By Bren

These are very similar to roasted potatoes, crispy on the outside and fluffy on the inside. Enjoy!

Ingredients:
1 pound baby potatoes, cut into quarters
1 tablespoon avocado oil
¼ teaspoon salt
½ teaspoon granulated garlic
½ teaspoon dried parsley

Directions:
Preheat an air fryer to 350 degrees F (175 degrees C). Combine potatoes and oil in a bowl and toss to coat. Add 1/4 teaspoon granulated garlic and 1/4 teaspoon parsley and toss to coat. Repeat with remaining garlic and parsley. Pour potatoes into the air fryer basket. Place the basket in the air fryer and cook, tossing occasionally, until golden brown, about 20 to 25 minutes.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 4 1/2 cup servings

Calories: 119.6
Fat: 3.6 g
Saturated fat: 0.4 g
Carbohydrates: 20.1 g
Sugars: 0.9 g
Dietary fiber: 2.6 g
Protein: 2.4 g
Sodium: 152.5 mg
Raspberry Iced Tea


Ingredients:
character(0]

Directions:
Brew tea and let steep a full 5 minutes; cool.
Mix in raspberry syrup.
Pour over ice.
Garnish.
**For a chai flavour, use tazo chai tea**.
Five Star Bars


Ingredients:
unsweetened coconut, sweetened condensed milk, margarine, chocolate, canola oil

Directions:
Melt the 1/2 cup margarine.
Mix together in same bowl graham wafer crumbs, coconut, condensed milk & melted margarine, mix well. Press into 9x9 pan ( I used a 2 qt rectangular glass baking dish] .
Bake 350°F for 15 minutes.
In microwave safe bowl place chocolate & oil, it's best to break the chocolate up, I use 4 aero bars (you can also use left over chocolate Easter bunny's].
Microwave on high approximately 2 minutes. As all microwaves vary keep an eye that it doesn't burn.
Stir well.
Pour over bottom & place in refrigerator until chocolate topping hardens. Sometimes it's best if left overnight -- that is if your able to wait that long   -- Good luck!
Best Basic Sweet Bread
Category: breakfast-and-brunch
By IROCKET

This easy, basic, yeast, sweet-bread recipe uses only eight ingredients and can be made into dinner rolls, cinnamon rolls or sticky buns.

Ingredients:
1 cup milk
⅓ cup white sugar
⅓ cup butter
1 tablespoon active dry yeast
4 cups all-purpose flour
½ teaspoon salt
2  eggs
2 tablespoons vegetable oil

Directions:
In a small saucepan over medium heat, combine the milk, sugar and butter. Heat until slightly warm to the touch then remove from heat and stir in the yeast. Let stand until foamy, about 10 minutes. In a large bowl, stir together the flour and salt. Mix in the eggs, oil and the yeast mixture. Mix until dough pulls away from the sides of the bowl. Turn dough out onto a floured surface and continue to knead until the dough is smooth and elastic, about 10 minutes. Grease a large bowl with 1 tablespoon of oil. Place the dough into the bowl and turn once to coat. Cover and let stand in a warm place until double in size, about 1 hour. Use remaining oil to grease a cookie sheet or 9x13 inch pan. For plain rolls, punch down dough and divide into 12 equal pieces. Roll the pieces into balls and place them into the greased pan side by side. Let dough rise for 20 to 25 minutes, or until almost double. Preheat oven to 375  degrees F (190 degrees C). Bake for 20 to 25 minutes in the preheated oven, until rolls are golden brown.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 servings

Calories: 263.4
Fat: 9.1 g
Saturated fat: 4.2 g
Carbohydrates: 38.7 g
Sugars: 6.7 g
Dietary fiber: 1.3 g
Protein: 6.5 g
Cholesterol: 46.2 mg
Sodium: 154.5 mg
Rocky Road Pudding


Ingredients:
vanilla ice cream, vanilla custard, mini marshmallows, frozen raspberries, chocolate, vanilla custard

Directions:
Line an 8 cup-capacity metal pudding steamer or bowl of the same shape with plastic wrap, allowing a 2cm overhang.
Break 10 biscuits into 2cm pieces. Combine the ice-cream, biscuit pieces, custard, marshmallows, coconut, nuts and raspberries in a bowl. Spoon mixture into prepared container. Smooth top and top with remaining biscuits (this ends up the bottom].
Freeze overnight or until firm.
Stand pudding at room temperature for 5 minutes to soften. Turn out onto a plate. Carefully peel away wrap. Drizzle with Ice Magic. Top with sprinkles and cachous.
Serve with custard if wished.
Puff Pastry


Ingredients:
apples, puff pastry, lemon, raisins, sugar, cinnamon, all-purpose flour, water

Directions:
Flour Your countertop. Place the room temp pastry. Cut the pastry to 6 equal squares.
Peel the apples,deseed them ad Cut them into cubes. Squeeze the lemon and lemon peel to the apples so they won't Darken. Add raisins,sugar,and cinnamon. Mix. Add the flour and mix with spoon.
Add the mixture to the edge of the pastry. Brush the edges with the egg. Fold the pastry to a triangle shape. Press the corners and rest of the pastry. Take a fork and make and press the edges and side of pastry.
Place the pastry on a cookie sheet with wax paper. Brush the pastry with the egg.
Put the pastry in a 400 f preheated oven until golden and crispy.
Taco Stuffed Shells
Category: main-dish
By JenniferLL

Not your regular Italian stuffed shells!  Easily doubled for a pot luck dinner...it's a great crowd pleaser!

Ingredients:
16  jumbo pasta shells
1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
1 cup water
1 (16 ounce) can refried beans
¾ cup shredded Cheddar cheese
1 (16 ounce) jar salsa, divided
¼ cup sliced green onion
¼ cup shredded Cheddar cheese
½ cup sour cream  (Optional)

Directions:
Bring a large pot of water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, until just slightly firm to the bite, about 13 minutes. Drain well. Brown the ground beef in a large skillet; drain fat.  Stir in the   and water; cook over low heat until thickened, about 5 minutes. Stir the refried beans and 3/4 cup Cheddar cheese into the taco meat. Spoon meat mixture into prepared pasta shells. Spoon 1/4 cup salsa over the bottom of a 9x13 inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells. Bake in preheated oven for 40 minutes. Remove from oven; sprinkle with sliced green onion and 1/4 cup shredded Cheddar cheese.  Serve with sour cream.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 16 shells

Calories: 361.4
Fat: 17.6 g
Saturated fat: 8.7 g
Carbohydrates: 30.4 g
Sugars: 3.3 g
Dietary fiber: 4.6 g
Protein: 19.8 g
Cholesterol: 60.5 mg
Sodium: 956.7 mg
Amorous Poached Egg Sandwich With Swiss Cheese Sauce


Ingredients:
unsalted butter, onion, all-purpose flour, milk, swiss cheese, salt, fresh ground black pepper, unsalted butter, onions, distilled white vinegar, English muffin, eggs, prosciutto, tomatoes

Directions:
In a small saucepan, melt 1 tablespoon butter over medium heat.
Add 1 tablespoon onion and cook, stirring, until softened, about 3 minutes.
Whisk in the flour and stir for 1 minute.
Whisk in the milk and simmer for 2 minutes, then whisk in the cheese and season to taste with salt and pepper. Cover the cheese sauce and set aside.
Melt the remaining 1 tablespoon butter in a medium skillet over medium heat.
Add the remaining onion and cook, stirring, until golden, about 7 minutes.
Add the spinach and cook until soft, 3 to 4 minutes.
Season to taste with salt and pepper.
Fill a small nonreactive skillet with 1 inch of water.  Add the vinegar and a pinch of salt and bring to a boil.
Meanwhile, toast the English muffin.
Crack the eggs into saucers, then slide them into the boiling water and simmer until desired doneness, about 3 minutes for lightly poached.  Transfer to a plate using a slotted spoon.
Re-warm the cheese sauce over low heat.
Top each English muffin half with 1 prosciutto slice, 1 tomato slice, half the spinach, some cheese sauce, another prosciutto slice, a poached egg and more cheese sauce.
Garlic Herb Skillet Potatoes
Category: side-dish
By Beeaditude

Serve as a side dish for company or family. Sophisticated enough for an event, but easy enough for a weeknight dinner.

Ingredients:
1 tablespoon butter
1 tablespoon olive oil
4  russet potatoes, peeled and thinly sliced
1 teaspoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1 tablespoon chopped fresh flat-leaf parsley
¼ teaspoon paprika
salt and pepper to taste
1 ½ tablespoons minced garlic
⅛ teaspoon cayenne pepper  (Optional)

Directions:
Melt the butter and heat the olive oil in a large skillet over medium heat. Arrange the potato slices across the bottom of the skillet in a single layer. Cook without stirring for 5 minutes, or until the potatoes have begun to brown on the bottom. Sprinkle potato slices with rosemary, thyme, oregano, parsley, and paprika. Turn the potatoes, and continue cooking 5 minutes, or until tender. Turn off the heat, and sprinkle the garlic and cayenne over the potatoes. Lightly toss for about 1 minute, until the garlic has softened.

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

Calories: 230.3
Fat: 6.5 g
Saturated fat: 2.3 g
Carbohydrates: 39.9 g
Sugars: 1.4 g
Dietary fiber: 3 g
Protein: 4.9 g
Cholesterol: 7.6 mg
Sodium: 32.4 mg
Gingerbread Cakes With Eggnog Creme Anglaise & Spiced Carame


Ingredients:
heavy cream, sugar, salt, vanilla, ground nutmeg, rum, Bourbon, sugar, water, lemon juice, light corn syrup, heavy cream, butter, ground cinnamon, ground allspice, flour, ground ginger, ground cinnamon, ground cloves, baking soda, salt, dates, butter, sugar, molasses, eggs, boiling water

Directions:
Make eggnog creme anglaise: in med saucepan, combine sugar and cream.
Bring to a boil. over med high heat, stirring occasionally to dissolve sugar.
Place egg yolks and salt in a bowl and whisk until blended. Set aside.
Once cream and sugar are boiling whisk 1 cup hot cream into the eggs, gradually. Return egg yolk mixture to the sauce and cook.
Stirring constantly with wooden spoon for 1-3 minutes, or until custard is thick enough to coat the back of wooden spoon.
Immediately strain into a bowl set over a larger bowl filled with ice.  Stir custard for 10 minutes or until cooled. Stir in vanilla, rum, bourbon and nutmeg.
Press plastic wrap on surface of custard. Refrigerate until thickened and cold at least 2 hours.
Make Spiced Caramel Sauce.
Place sugar, water, lemon juice and corn syrup in heavy-bottomed saucepan. Mix sugar with water, corn syrup and lemon juice - should look like wet sand.
Bring to a boil over med high heat. Stirring to dissolve sugar.
Continue to boil without stirring, until syrup turns to a deep caramel color swirl to evenly distribute color. WATCH syrup closely.
Remove from heat and immediately pour in cream.  Allow mixture to bubble up and settle stir in butter. Add spices and stir until well combined.
Cool pour into container and refrigerate can be warmed before serving.
Gingerbread Cakes.
Preheat oven to 350 degrees.
Original recipe used molds and tin foil. . . I have a mini bundt cake pan (large cupcakes or muffin tin would work] that I used instead.  I sprayed with cooking spray.
Sift Flour, spices, baking soda and salt together in a bowl and set aside.
Original recipe called for coriander seeds and crushing them with a rolling pin I just used ground coriander and only half the amount called for since it was already ground.
Dice dates into pieces and coat with 2 tablespoons of flour set aside.
In large mixing bowl beat butter and sugar on medium speed for 3 minutes, until light and fluffy. Scrape down the sides of bowl. Beat in molasses. Add eggs one at a time beating well after adding each egg.
Add flour and boiling water alternately. Scraping down sides as necessary. Mix in walnuts (I skipped  the nuts as our family has allergies to walnuts], dates and coriander seed (I added this to the flour].
1/3 cup batter in each large muffin tin.  Bake 15-17 minutes.  Turn out on wire rack and cover with plastic wrap over the top.  When warm place in zip lock bags.
Serve each cake with 3 tablespoons creme anglaise on plate before plating cake, and 1 tablespoon caramel sauce on top.
Horseradish Tartar Sauce


Ingredients:
celery, flat leaf parsley, dry mustard, mayonnaise, lemon juice

Directions:
"In a small bowl, combine celery, cornichons, horseradish, parsley, mustard, mayonnaise and lemon juice.  Season to taste with salt and pepper.  Serve with fish."
Kalua Pua'a (Roast Pork)


Ingredients:
salt, sea salt, water

Directions:
"Rinse pork with cold water and place in a medium roasting pan. Rub hawaiian salt on pork and add water. Cover pork with ti leaves and cover roasting pan with foil. Bake at 350* for 2-3 hours, or until meat is soft. Remove foil and ti leaves, debone and shred pork; add more salt if needed for taste."
Broccoli Salad


Ingredients:
broccoli, red onion, raisins, bacon, mayonnaise, granulated sugar, white wine vinegar

Directions:
Mix all ingredients together., It's best if you refridgerate at least 2 hours before serving.
Dill  Pesto Sauce


Ingredients:
walnuts, minced garlic cloves, dried dill, parmesan cheese, water, lemon juice, extra virgin olive oil

Directions:
Combine all the ingredients in a blender or food processor and blend till smooth.
Chill.
My Favorite Corned Beef and Cabbage


Ingredients:
corned beef brisket, orange, celery, onion, cold water, margarine, cabbage, golden delicious apple, cold water

Directions:
Preheat oven to 300.  Line a 9 x 13 roasting pan with foil, leaving enough extending over the sides to cover and seal in the roast.
Rinse the brisket and pat dry.  Rub with pickling spice and place in the prepared roasting pan.  Arrange celery, orange and onion slices on and around the roast.  pour in 1/2 cup of water and wrap foil up around and over the roast tightly, making sure the ends are sealed.
Bake for about 4 hours or until meat is tender.
About 45 minutes before time is up on the roast, heat 3 tablespoons margarine and 1/4 cup of water in large pot.  Add cabbage and apples, cover and simmer over low heat for about 30 minutes.
Occasionally shake the pot so that nothing sticks to the bottom.
Serve with remaining margarine and sliced corned beef.