xiaoxl/recipe_data huggingface dataset:
Homesteader Cornbread
Category: bread
By Patricia Terranova Bergstrom

This recipe comes from my mother-in-law in Canada. It's the most moist corn bread that I have ever tasted. It's great with chili con carne or as stuffing for your holiday turkey.

Ingredients:
1 ½ cups cornmeal
2 ½ cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
⅔ cup white sugar
2  eggs
½ cup vegetable oil

Directions:
Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

Prep time: 15 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 1 9x13-inch pan

Calories: 233.7
Fat: 9.3 g
Saturated fat: 1.9 g
Carbohydrates: 33.1 g
Sugars: 11 g
Dietary fiber: 1.3 g
Protein: 4.9 g
Cholesterol: 28.1 mg
Sodium: 252.8 mg
Strawberry Almond and Brie Grilled Sandwiches


Ingredients:
fresh mint leaves, powdered sugar

Directions:
SPREAD 1 1/2 tablespoons of preserves on each of 2 slices of bread. Sprinkle each with half of the almonds and mint. Arrange sliced brie to cover. Top with remaining two slices of bread.
HEAT large skillet over medium heat. Spray top of sandwiches with no-stick cooking spray. Place  sandwiches, sprayed side down, in heated skillet. Cover skillet and brown sandwiches for 2 to 3 minutes or until golden brown. Spray tops of sandwiches before turning to brown second side.
REMOVE sandwiches from skillet. Allow to rest covered, about 3 minutes. Cut into quarters and serve warm. Sprinkle with powdered sugar.
Chili Roasted Salmon With Cilantro Cream


Ingredients:
fresh lime juice, garlic cloves, chili powder, ground cumin, olive oil, salmon fillets, frozen corn kernels, red bell pepper, red onion, salt, fresh ground black pepper, light sour cream, fresh cilantro

Directions:
Preheat the oven to 425 degrees. Mist 2 large baking sheets with cooking spray. In a small baking dish, mix together 2 tablespoons lime juice with garlic, chili powder, cumin, and 1 teaspoon olive oil. Add salmon and turn to coat; let sit.
In a medium bowl, toss corn, bell pepper, poblano pepper, and onion with remaining 2 teaspoons olive oil. Transfer corn mixture to one of the baking sheets; spread into a single layer.
Remove salmon from marinade and arrange on second baking sheet. Drizzle corn mixture with remaining salmon marinade. Season salmon and corn with salt and black pepper to taste and roast 8 to 10 minutes, until fish is just cooked through and vegetables are tender.
Mix together sour cream, cilantro, and remaining lime juice. Season with salt to taste. Spoon corn onto plates and add salmon. Drizzle cream over fish.
Dalgona Coffee Recipe: Rich and Frothy Beverage


Ingredients:
instant coffee, sugar, hot water, milk, instant coffee powder

Directions:
Take a bowl. Add 2 tbsp of instant coffee, sugar, and hot water.
Now with the help of a whisker or hand-blender, whisk the 3 ingredients for at least 10 minutes or until it becomes frothy or creamy.
Then take a regular size serving mug. Add 3/4 cup of cold milk to the mug. Top it with the whipped coffee and adorn it with instant coffee powder. Your Dalgona Coffee is ready to drink. Enjoy it with your family as an evening beverage.
Margarita Pork Kabobs


Ingredients:
ground coriander, garlic cloves, orange bell pepper, corn, butter, lime, juice and zest of, brown sugar, fresh parsley

Directions:
Soak skewers in water for 60 minutes or make Recipe #227473 .
Combine margarita mix, tequila, coriander, and garlic. Place pork cubes in heavy zip lock bag; pour marinade over to cover. Marinate for at least 30 minutes.
Blend together well the butter, lime juice and zest, sugar and parsley; set aside. Thread pork cubes onto skewers, alternating with pieces of corn and pepper. Grill over hot coals, basting with butter mixture, for 15-20 minutes,turning frequently.
Green Smoothie


Ingredients:
banana, yogurt, water, coconut oil, raw honey, vanilla

Directions:
Blend it up., Sip it up!
Holiday Broccoli and Cauliflower Salad


Ingredients:
broccoli florets, cauliflower florets, red onion, cheddar cheese, bacon, dried cranberries, raisins, hard-boiled eggs, mayonnaise, white sugar, wine vinegar, pepper

Directions:
In a medium glass salad bowl combine the broccoli florets, cauliflower florets with red onion slices (if using] cubed cheese, crumbled bacon and dried cranberries or raisins.
For the dressing; (add in dressing just before serving] in a bowl whisk the mayonnaise with sugar and wine vinegar together until smooth, season with black pepper.
Drizzle the dressing over the top of the salad; toss to combine with the vegetables.
Sprinkle the top with sliced almonds, then place the egg slices around the bowl.
Thai-Style Broccoli With Garlic


Ingredients:
fish sauce, sugar, broccoli floret, garlic cloves

Directions:
Stir fish sauce with sugar until dissolved; set aside.
Drop broccoli florets into a saucepan of boiling water.
Cover and boil 2- 3 minutes.
Drain.
Heat oil in wok over medium heat.
Add garlic and fry until golden and crisp, about 3 minutes.  Drain on paper towel.
Add fish sauce mixture to remaining oil.
Add broccoli and stir until blended with seasonings and heated through.
Turn out onto serving dish and top with garlic.
Sour Cream & Philly Cheesecake


Ingredients:
graham cracker crumbs, sugar, butter, cream cheese, sugar, eggs, vanilla, flour, lemon juice, sour cream

Directions:
Mix crust ingredients thourghly and put on bottom and sides of a 10" spring form pan.
Mix together the cream cheese& sugar until very light and fluffy Then add the egg*YOLKS* Vanilla, lemon juice, and flour.
Then beat in the sour creme.
Beat the egg WHITES until stiff and fold them into mixture above.
BAKING INSTRUCTIONS- Pre-heat oven to 300 degrees- First hour- Place cake in oven and bake for one hour Second hour- Turn off oven& let cake sit in oven with the door closed.
third hour- open door of oven and let the cake rest.
After 3rd hour move to frig- Cake is best made the day before use, given enough time to chill and harden sufficently.
Pesto / Brie / Pine Nut Appetizer


Ingredients:
pesto sauce, pine nuts, plum tomato

Directions:
Heat brie at about 300 degrees for 10-15 minutes, until just soft to the touch., At the same time, heat the pine nuts., They are always best toasted just a little., Set the brie on a platter., Cover it with pesto., I don't use the whole package, sot hat more can be added later., Cover this with the pine nuts., I usually hold a few of these back as well., Slice the plum tomatoes and put them around the outside of tray., Put the cocktail bread around the outside of this., Enjoy!
Perogy Lasagna (Oamc)


Ingredients:
cottage cheese, egg, cheddar cheese, mashed potatoes, bacon bits, onion, bacon

Directions:
Mix together cottage cheese, egg and onion salt.
In another bowl, mix together 1/2 cup cheese, mashed potatoes, bacon bits and onion.
Line bottom of a 9 X 13 inch pan with 4 noodles.
Spread first mixture evenly on top.
Add 4 additional noodles and cover evenly with potato mixture.
Top with remaining 4 noodles, remaining cheese and bacon.
Bake at 350 degrees for 30 minutes.
Serve with sour cream.
For best flavour, bake ahead and reheat.
*My Husband doesn't really like cottage cheese, so I will often make this with 2 layers of the potato instead of the cottage cheese layer*.
**For OAMC: I make as directed and then freeze. (For better flavour bake before freezing] Defrost overnight and bake for 30 minutes at 350 degrees. OR bake from frozen for 1 hour 30 minutes or until heated through.**.
World Famous Hamburger Casserole


Ingredients:
ground beef, yellow onion, medium cheddar, potatoes, milk, butter, margarine, salt

Directions:
Preheat oven to 350°F.
Peel potatoes and cut into bite-sized pieces. Place in pot with water ( about 2" covered] Add salt to potatoes. Turn to high heat on stove.
Meanwhile, brown ground beef and onion until fully cooked.
Drain, Return beef to pan and add Ragu and green beans. Simmer on low about 7 minutes until heated through.
Meanwhile potatoes will be done when you stab a fork in them and they easily break apart. Turn off heat, Drain potatoes and return to pan. Add butter and milk, Mash or beat potatoes until they are to your personal preference (lumpy or smooth].
Place meat mixture in  8x10-inch casserole dish. Spread "mashed potatoes" on top to cover meat mixture completely on top. Sprinkle with grated cheese.
Bake uncovered 10 minutes or until cheese is melted.
Your family will love this TRUST ME. It's even better reheated on the second day. My husband usually eats the whole pan!
Easy Black Beans and Rice
Category: trusted-brands-recipes-and-tips
By Goya

Black Beans and Rice is the perfect family side dish. It's fast and affordable, and everyone loves the taste. A black bean and rice dish is more than satisfying, too--it's packed with protein for a healthy meal. Our recipe for rice and beans can't be easier. You make it with GOYA® Canned Beans, so you won't mind when your family requests it again and again.

Ingredients:
1 (15.5 ounce) can Goya Black Beans, undrained
1 tablespoon Goya Extra Virgin Olive Oil
1 tablespoon Goya Golden Cooking Wine
1 tablespoon Goya Recaito
1  Goya Bay Leaf
1 packet Sazon Goya without Annatto
½ teaspoon brown sugar
½ teaspoon Goya Oregano Leaf, or to taste
½ teaspoon Goya White Vinegar
¼ teaspoon Goya Cumin, or to taste
Goya Adobo with Pepper, to taste
2 cups cooked Canilla Extra Long Grain Rice

Directions:
Add 1/4 cup water to 4 quart saucepan over medium heat. Add first 10 ingredients to pot. Bring bean mixture to a boil. Reduce heat to medium-low and simmer until flavors come together, about 10 minutes. Discard bay leaf; season beans with Adobo. Divide beans evenly among serving plates. Divide cooked rice evenly among plates alongside beans.

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


Ingredients:
parmesan cheese, butter, cooked ham, mozzarella cheese, plum tomatoes, seasoning salt, poultry seasoning

Directions:
Combine Parmesan cheese, breadcrumbs, and salt and pepper to taste in a shallow bowl, place melted butter in small bowl, and set conveniently by work area.
Place a slice of ham and a slice of cheese on each crepe.
Top with a little diced chicken and chopped tomato, and sprinkle generously with seasoned salt or poultry seasoning (seasoned salt is actually best].
Roll up crepes, folding in ends as you go.
Dip each rolled crepe in butter, then in bread crumb mixture, pressing on breadcrumbs to make them adhere.
Place in a shallow baking dish.
Drizzle with any remaining butter and sprinkle with remaining crumbs.
Bake at 350 degrees F for 30-40 minutes or until heated through and lightly browned on top.
Moroccan Cauliflower Soup


Ingredients:
unsalted butter, olive oil, onion, garlic cloves, head cauliflower, ground coriander, salt, fresh ground pepper, egg, cornstarch, plain yogurt, fresh cilantro, crushed red pepper flakes

Directions:
In a large saucepan, melt 2 Tbsp of butter in the olive oil.  Add the onion and garlic and cook over moderate heat, for about 5 minutes, until softened.
Add the cauliflower and coriander and season with salt & pepper.  Cover and cook for 5 minutes, stirring occasionally.
Add the stock and bring to a boil.  Cover and simmer over moderate heat until cauliflower is softened; about 15 minutes.
Puree the soup in a blender or with an immersion blender until smooth.
In a medium bowl, whisk the egg with the cornstarch.  Whisk in the yogurt.  Whisk the mixture into the soup and bring to a boil over moderate heat, whisking constantly until slightly thickened; 2 - 3 minutes.
Season with salt and pepper and stir in the chopped cilantro.
Meanwhile, in a small skillet, melt the remaining 2 Tbsp of butter.  Cook over moderate heat, swirling the pan occasionally until the butter is fragrant and starting to turn brown, about 5 minutes.
Ladle the cauliflower soup into individual soup bowls and drizzle the brown butter on top.  Sprinkle with crushed red pepper and serve immediately.
Banana Squash Soup with Sweet Potato and Green Apple
Category: soups-stews-and-chili
By vanzweb

Super healthy delicious soup for the winter. You can add coconut milk for more richness.

Ingredients:
1 tablespoon coconut oil
1 tablespoon butter
1  white onion, diced
3 cloves garlic, chopped
salt and ground black pepper to taste
1 pound banana squash, cubed
1 pound sweet potatoes, cubed
1  green apple, cubed
4 cups chicken broth, or as needed
1 tablespoon chopped fresh basil
1 tablespoon curry powder
1 teaspoon crushed bay leaf

Directions:
Heat coconut oil and butter together in a large pot or Dutch oven over medium heat; cook and stir onion and garlic in the hot oil-butter mixture until slightly softened, 1 to 2 minutes. Season with salt and black pepper. Stir squash, sweet potatoes, and apple into the onion mixture and cook until heated through, about 5 minutes. Pour in chicken broth and bring to a boil; add basil, curry powder, and bay leaf. Reduce heat and simmer until sweet potatoes and apple are softened, 15 to 20 minutes. Remove from heat and season with salt and pepper. Puree soup in the pot with a hand blender until smooth.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 154.1
Fat: 4.5 g
Saturated fat: 3.4 g
Carbohydrates: 27.5 g
Sugars: 9 g
Dietary fiber: 4.4 g
Protein: 2.6 g
Cholesterol: 5.1 mg
Sodium: 57.1 mg
Grated Carrots


Ingredients:
carrots, sugar

Directions:
Toss grated carrots with rice wine vinegar and sugar., Add salt and pepper to taste., Let marinate for 15 to 30 minutes and serve with your meal.
Buttered Snow Peas


Ingredients:
snow peas, unsalted butter

Directions:
In a large saucepan of boiling salted water blanch the snow peas for 1 minute, or until they are crisp-tender.
Drain the snow peas well and in a bowl toss them with the butter.
A Healthy Carrot Cake Recipe for Memorial Day


Ingredients:
sea salt, baking soda, cinnamon, nutmeg, eggs, carrots, raisins, walnuts

Directions:
In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg., In a separate bowl, mix together eggs, agave and oil., Stir carrots, raisins and walnuts into wet ingredients., Stir wet ingredients into dry., Place batter into 2 well greased, round 9 Inch cake pans., Bake at 325 degrees for 35 minutes., Cool to room temperature and spread with coconut frosting., Serve.
Guacamole Chunky Easy to Please from Penny


Ingredients:
avocados, Ro-Tel tomatoes, sour cream, lime juice

Directions:
Peel and chunk your avocado up-not to fine, you want some chunks in it., Add the Ro-Tel Tomatoes and sour cream., Mix all together and let it rest in the fridge for about an hour or so., Add lime juice to the top to keep from browning if you don't serve right away., Serve with your favorite chips or as a condiment to your mexican dishes.
Sugar Free Chocolate Mint Ice Cream


Ingredients:
half-and-half, mint leaf, Splenda sugar substitute, salt, rum

Directions:
Bring water in the bottom of a double boiler to boil.
Pour half and half and mint leaves into the top of double boiler and put over boiling water.
Crush or chop the unsweetened Baker's chocolate and add to milk and mint, stirring to melt chocolate.
Add cocoa powder to hot milk mixture. Stir until milk is scalded, all chocolate is melted.
Remove from heat.
Whisk together egg yolks and sugar/Splenda (can use half sugar, half baking Splenda].
Strain chocolate, mint mixture and press through a fine sieve.
Pour a very small amount of chocolate mixture into the egg yolks and whisk vigorously. You do not want the yolks to cook. Continue until you've whisked in about 1/3 of the chocolate.
Add tempered yolks, sugar, and chocolate mixture to the remaining chocolate, half and half mixture. Add salt.
Stir over low heat until the mixture thickens, and when you lift a wooden spoon out of the mixture it coats the back of the spoon.
Remove from heat and continue stirring. Put into fridge to cool down. Stir every 30 min or so to ensure it cools evenly.
Let cool 4-8 hours or overnight.
Pour into your prepared ice cream maker, add rum, and mix per directions. The rum is to lower the freezing temperature, so only add at the end or the alcohol cooks off.
For soft serve, serve immediately or for a harder ice cream, freeze for 2 hours before serving. If you don't eat it all that evening, remove from freezer and let sit for 30 minutes to make it easier to scoop as all homemade ice cream freezes hard.
Cooking time equals time in the ice cream maker.
Decadent Mocha Cheesecake Brownies
Category: desserts
By larkspur

This prize-winning recipe combines a dark, moist mocha brownie with a thick and creamy cheesecake layer to create a decadent and beautiful dessert.

Ingredients:
cooking spray
1 (8 ounce) package cream cheese, softened
⅓ cup white sugar
1  egg
1 cup white sugar
⅔ cup butter
2  eggs
6 tablespoons unsweetened cocoa powder
1 teaspoon instant coffee granules
¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon milk
½ cup miniature semisweet chocolate chips
½ cup chopped almonds

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a square 9-inch baking pan with foil. Grease foil with cooking spray. Beat cream cheese and sugar in a large mixing bowl until smooth and light. Add egg; beat until smooth. Set cheesecake layer aside. Beat sugar and butter in a large bowl until fluffy. Add eggs one at a time, beating well after each addition. Beat in cocoa powder and coffee granules. Sift flour, baking powder, and salt together onto a large piece of waxed paper. Add all at once to the chocolate mixture; stir until blended. Add vanilla extract. Set 1/3 cup of batter aside in a small bowl; stir in milk. Fold chocolate chips and almonds into the remaining batter. Pour larger portion of batter into the prepared pan. Carefully spread cream cheese mixture on top. Drop teaspoonfuls of reserved batter over the cream cheese layer. Run a clean knife through the batter and cheesecake to create swirls. Bake in the preheated oven until cheesecake is set and a toothpick inserted halfway to the center of the pan comes out clean, 30 to 35 minutes. Cool on a wire rack.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 16 brownies

Calories: 263.7
Fat: 16.9 g
Saturated fat: 9.4 g
Carbohydrates: 26.8 g
Sugars: 19.9 g
Dietary fiber: 1.5 g
Protein: 4.1 g
Cholesterol: 67.8 mg
Sodium: 197.1 mg
Banana Flapjacks


Ingredients:
butter, light brown sugar, honey, porridge oats, bananas, banana chips

Directions:
Preheat oven to 190°C/375°F/Gas 5.
Line a shallow, 9inch square cake tine with baking paper.
Over a low heat, melt the butter, sugar and honey in a pan, stirring continuously until all the sugar has dissolved.
Remove from heat and add the rest of the ingredients, mixing everything well.
Pour the mix into the prepared baking tin and bake for 25 minutes.
Cut into fingers whilst still warm and allow to cool completely before removing from the pan.
Spinach Feta Tomato Pizza


Ingredients:
roasted garlic alfredo sauce, fresh garlic, garlic powder, frozen chopped spinach, feta cheese, parmesan cheese, mozzarella cheese, roma tomato, avocado

Directions:
On top of pizza crust, spread the alfredo sauce evenly., Sprinkle the Italian seasoning and garlic on top of the sauce., Add feta, parmesan, mozzarella cheeses., Spread the spinach across the pizza., Top with thin tomato slices, and finally, the avocado slices., Bake at 425 for about 20 minutes, depending on the type of crust you're using.
Bruschetta Salad
Category: salad
By Stephanie Moyle Barber

This salad tastes just like bruschetta, but in a bowl. If you like bruschetta, you will love this salad!

Ingredients:
6  Roma tomatoes, sliced into rounds
½ pound mozzarella cheese, cut into bite-size cubes
1 cup crushed garlic-flavored bagel chips
½ cup torn fresh basil leaves
½  red onion, chopped
¼ cup light olive oil
3 tablespoons red wine vinegar
2 large cloves garlic, minced
1 tablespoon dried basil
salt and ground black pepper to taste

Directions:
Combine tomatoes, mozzarella cheese, bagel chips, basil, red onion, olive oil, red wine vinegar, garlic, basil, salt, and black pepper together in a bowl; toss until evenly combined. Refrigerate until chilled, 15 to 30 minutes.

Prep time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 434.1
Fat: 28.9 g
Saturated fat: 9 g
Carbohydrates: 31.1 g
Sugars: 5 g
Dietary fiber: 4.2 g
Protein: 19 g
Cholesterol: 36.3 mg
Sodium: 746 mg
Hamburger Patties


Ingredients:
garlic powder, onion powder, mixed spice, chili powder, salt, pepper, onion, egg, oats

Directions:
"Mix ingredients and form into hamburger patties. Place on cookie sheets in two layers (with wax paper between] and freeze."
Peach-Rasperry-Strawberry Crisp


Ingredients:
fresh strawberries, raspberries, cinnamon, all-purpose flour, salt, light brown sugar, butter

Directions:
Preheat oven to 375 degrees Fahrenheit and grease a 9 x 13 inch pan.
Place sliced fruit in a large bowl.
Add in 1/2 cup flour, 1/2 cup brown sugar, and one teaspoon cinnamon. Mix well.
Pour fruit mixture into the prepared pan and set aside.
Using a mixer, combine 1 cup flour, 1 cup brown sugar, 1 teaspoon of cinnamon, salt, and butter until moist and crumbly.
Sprinkle evenly over fruit in the baking dish.
Bake in preheated oven for 45 minutes or until golden brown.
Serve warm.
Authentic Nanaimo Bars


Ingredients:
unsalted butter, granulated sugar, egg, graham cracker crumbs, coconut, unsalted butter, icing sugar, unsalted butter

Directions:
Bottom Layer'.
Melt first three ingredients in the top of a double boiler.
Add egg when the butter and cocoa are warm (not hot] and stir hard to cook and thicken and not let the egg scramble .About 1 minute is good.
Remove from heat.
Stir in crumbs, coconut and nuts.
Press firmly into an ungreased 8 X 8 pan.
Second Layer:
Cream butter, cream, custard powder and icing sugar together well.
Beat until light.
Spread over bottom layer.
Third Layer:
Melt chocolate and butter over low heat.
Cool.
Once cool enough to not melt the middle layer, but still liquid, pour over second layer, tilt pan so it is evenly covered and chill in refrigerator.
Barbecue Sauce for Canning


Ingredients:
tomatoes, onions, brown sugar, cayenne pepper, white vinegar, coarse salt, garlic, ground allspice, ground cinnamon, ground cloves, ground ginger

Directions:
Blanch, peel and coarsely chop tomatoes to measure 10 cups.
Combine tomatoes, onion, sugar,and cayenne in a large saucepan.
Bring to a boil, stirring constantly.
Boil gently, stirring occasionally for about 1/2 hour.
Remove from heat and puree mixture.
Return mixture to saucepan stir in vinegar, salt,garlic, and spices.
Bring to a boil, stirring constantly.
Boil gently for about 1 hour, stirring occasionally.
Fill boiling water canner with water.
Place 8 clean 1/2 pint mason jars in canner over high heat.
Place lids and seals in boiling water, boil 5 min to soften seal.
Ladle sauce into hot jars, to within 1/4" of top rim.
Remove air bubbles with spatula, and re-fill to 1/4" wipe jar to remove any stickiness.
Place seal on jar, and apply screw band just until finger tight.
Place jars in canner.
Cover canner, return water to the boil, process 15 minute Remove jars, allow to cool for 24 hrs, and check seals.
Store in a cool dark place.