xiaoxl/recipe_data huggingface dataset:
Strawberry Lemonade Cupcakes
Category: desserts
By Jody Rigdon

These strawberry lemonade cupcakes are a beautiful summer treat.

Ingredients:
12 ounces strawberries, chopped, or more to taste
1 ½ tablespoons white sugar, or to taste
2 ¾ cups sifted cake flour
2 ½ teaspoons baking powder
¼ teaspoon salt
2 sticks butter
1 ¼ cups white sugar
4  eggs, at room temperature
1 teaspoon pure vanilla extract
¼ teaspoon strawberry extract
½ cup 2% milk
3 cups powdered sugar
1 stick butter
1 tablespoon 2% milk, or as needed
1 tablespoon lemon zest
1 tablespoon lemon juice
1 teaspoon pure vanilla extract
4  strawberries, sliced, or more to taste

Directions:
Place strawberries in a medium bowl. Cover with 1 1/2 tablespoons sugar and refrigerate, 2 hours to overnight. Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners. Mash strawberry and sugar mixture with a potato masher, or pulse gently in the bowl of a food processor until strawberries are chunky. Strain strawberries over a bowl, reserving juice. Whisk flour, baking powder, and salt together in a medium bowl. Beat butter and 1 1/4 cups sugar in the bowl of a stand mixer until pale yellow and fluffy. Add eggs, one at a time, mixing for about 1 minute after each egg and scraping down the sides of the bowl. Mix in vanilla extract and strawberry extract. Add flour mixture in 2 batches, alternating with the milk, blending well and scraping the sides of the bowl after each addition. Fold in strawberries and 5 tablespoons strawberry juice with a wooden spoon until well incorporated and you can see bits of strawberry showing throughout the batter. Fill cupcake liners 3/4 full. Bake in the preheated oven until the tops of the cupcakes are a lovely golden color and they spring back when pressed, about 18 minutes. Cool in muffin cups for 5 minutes. Remove from tins and finish cooling on a wire rack, about 30 minutes. While the cupcakes are cooling, combine powdered sugar, butter, milk, lemon zest, lemon juice, and vanilla in the bowl of a stand mixer; whip until creamy. Pipe frosting onto cupcakes and garnish each with a strawberry slice.

Prep time: 30 mins
Cook time: 20 mins
Total time: 3 hrs 25 mins
Yields: 18 cupcakes

Calories: 377.5
Fat: 16.7 g
Saturated fat: 10.2 g
Carbohydrates: 54.4 g
Sugars: 36.2 g
Dietary fiber: 0.9 g
Protein: 3.6 g
Cholesterol: 77.7 mg
Sodium: 226.7 mg
Best Memphis BBQ Dry Rub
Category: everyday-cooking
By Jordan VanderLaan

This is the best Memphis-style BBQ dry rub; perfectly sweet, spicy and peppery.

Ingredients:
2 tablespoons brown sugar
2 tablespoons ground black pepper
2 tablespoons paprika
1 ½ tablespoons ground white pepper
1 ½ tablespoons red pepper flakes
1 ½ tablespoons salt
1 tablespoon chili powder
1 tablespoon garlic powder

Directions:
Whisk brown sugar, black pepper, paprika, white pepper, red pepper flakes, salt, chili powder, and garlic powder together in a bowl. Store in an airtight container.

Prep time: 10 mins
Total time: 10 mins
Yields: 3 servings

Calories: 100.9
Fat: 2 g
Saturated fat: 0.4 g
Carbohydrates: 22.7 g
Sugars: 10.6 g
Dietary fiber: 6.2 g
Protein: 2.9 g
Sodium: 3523.2 mg
Grilled Rib Eyes With Sauteed Broccoli and Oysters


Ingredients:
butter, garlic clove, shallot, Worcestershire sauce, cayenne, olive oil, garlic clove, fresh ginger, shallot, honey, low sodium soy sauce, broccoli, lemon, juice and zest of, cayenne, olive oil

Directions:
For the oyster sauce:
Melt the butter in a saucepan over medium heat. Saute the garlic and shallots until the shallots start to brown, about 2 minutes. Add the veal stock and cream and cook for 5 minutes. Add the oysters and their reserved liquid, the Worcestershire sauce and cayenne. Season with salt and pepper. Cook until reduced by half, about 10 minutes. Keep warm.
For the sauteed broccoli and oysters:
Heat the oil in a wok or large skillet and saute the garlic, ginger and shallots. Add the oysters and their reserved liquid. Add the honey, soy sauce and broccoli and saute for 2 minutes. Add the lemon zest and juice, cayenne and salt and pepper. Keep warm.
For the steak and mushrooms:
Remove the steaks from the refrigerator 30 minutes before you're ready to prepare them.
Rub the steaks with salt and pepper. Heat 1 tablespoon oil in a cast-iron skillet until hot. Sear the steaks on one side for about 5 minutes. Flip and continue cooking for 2 to 3 minutes on the other side.
Transfer the steaks to a plate and cover loosely with foil.
Heat the remaining 2 tablespoons oil in the skillet and saute the mushrooms. Season with salt and pepper.
Top the steaks with oyster sauce and sauteed mushrooms. Serve the broccoli and oysters on the side.
Wine suggestion for this recipe: Cabernet Sauvignon.
Logan Bread
Category: bread
By LN Lee

This delicious quick bread is named after Mount Logan in the Yukon. It is dense and chock-full of nutrients, perfect for hiking or camping. Vary the recipe according to what's in the cupboard! Any type of dried fruit or nuts may be substituted for the ones in the recipe.

Ingredients:
1 ½ cups whole wheat flour
1 ½ cups unbleached all-purpose flour
1 ¼ cups rolled oats
¾ cup brown sugar
1 ½ teaspoons baking powder
1 teaspoon salt
2  eggs
½ cup honey
¼ cup molasses
1 cup applesauce
½ cup vegetable oil
1 cup raisins
⅔ cup sunflower seeds

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9 inch square baking pans. In a large bowl, stir together the whole wheat flour, white flour, oats, brown sugar, baking powder, and salt. In a separate bowl, stir together the eggs, honey, molasses, applesauce, and vegetable oil. Pour the wet ingredients into the dry ingredients, and stir until well blended. Mix in the raisins and sunflower seeds. Divide the batter evenly between the two pans. Bake for 45 minutes in the preheated oven, or until the top springs back when lightly pressed. Let the bread cool in the pans for at least 10 minutes before cutting into squares or bars. Wrap pieces individually, and refrigerate or freeze.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 36 bars

Calories: 132.3
Fat: 3.7 g
Saturated fat: 0.6 g
Carbohydrates: 24 g
Sugars: 13 g
Dietary fiber: 1.3 g
Protein: 2.1 g
Cholesterol: 10.3 mg
Sodium: 86.9 mg
Bacon, Apple, and Spinach Salad


Ingredients:
bacon, fresh spinach leaves, apple, green onions, white wine vinegar, sugar, Dijon mustard, salt, pepper, olive oil

Directions:
Crumble bacon.  Toss with spinach, apples, and onions in salad bowl.
In small bowl, whisk together vinegar, sugar, mustard, salt and pepper.  Whisk in the oil until well blended.
Just before serving, drizzle dressing over salad, tossing well.  Sprinkle with nuts.
Easy Vegetable and Cheese Lasagna


Ingredients:
mushroom, fresh spinach leaves, red bell pepper, fat-free ricotta cheese, nutmeg, lowfat mozzarella cheese

Directions:
Preheat oven to 375 degrees.
Spray 11x7 inch baking dish with cooking spray.
Combine ricotta and nutmeg, set aside.
Layer ingredients as follows: Spread about a cup of the sauce on bottom of dish; 3 noodles over sauce to cover; another cup of the sauce; ricotta mixture and vegetables; 1/2 of the mozzarella; remaining 3 noodles; remaining sauce.
Cover with foil, bake about 1 hour (until noodles are cooked].
Remove foil, add remaining cheese, bake 5 minutes.
Let stand 5-10 minutes before serving.
Fleischmann's Anadama Bread


Ingredients:
all-purpose flour, all-purpose flour, cornmeal, salt, fast rising yeast, butter, margarine, water, light molasses

Directions:
In large bowl, combine 2 cups flour, cornmeal, salt and undissolved yeast.
Heat water, butter and molasses to 120F degrees to 130F degrees.
Gradually add hot liquids to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally.
With spoon, stir in enough additional flour to make soft dough.
Knead dough on lightly floured surface until smooth and elastic, about 6 to 8 minutes.
Cover; let rest on board 20 minutes.
Roll dough to 14 x 9-inches.
Roll up tightly from short end as for jelly roll; pinch seam and ends to seal.
Place, seam side down, in greased 9 x 5 x 3-inch loaf pan.
Cover; let rise in warm, draft-free place, until doubled in size, about 1 hour.
Sprinkle top of loaf with 1 teaspoon flour.
With sharp knife, make lengthwise cut, about 1/4 inch deep, in top of loaf.
Bake at 375F for 45 minutes or until done.
Remove from pan and cool on wire rack.
To save up to 50-percent rising time use Fleischmann's Rapid Rise Yeast.
Follow directions except reduce first rising: cover kneaded dough and let rest on floured surface 10 minutes; proceed with recipe.
Gluten-Free Donuts
Category: bread
By Michelle2s

I had so much trouble finding GF donuts that I had to play around in the kitchen to make one myself. The consistency is light, airy, and resembles a yeast donut. Enjoy!

Ingredients:
1 quart olive oil for frying, or as needed
5 tablespoons coconut milk
¼ cup gluten-free all-purpose baking flour
1  egg
2 tablespoons almond flour
2 tablespoons coconut flour
2 teaspoons honey
¼ teaspoon guar gum
½ cup confectioners' sugar  (Optional)

Directions:
Heat oil in a deep fryer or in a large saucepan to 300 degrees F (150 degrees C). Beat coconut milk, all-purpose flour, egg, almond flour, coconut flour, honey, and guar gum together in a bowl using a hand blender until batter resembles thick pancake batter. Drop batter by rounded spoonfuls, working in batches, into the hot oil; fry until donuts are dark brown, 3 to 5 minutes. Remove donuts with a slotted spoon. Pour confectioners' sugar into a shallow bowl. Roll donuts in confectioners' sugar until coated.

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

Calories: 391
Fat: 29.9 g
Saturated fat: 7.2 g
Carbohydrates: 29.5 g
Sugars: 18.9 g
Dietary fiber: 3.2 g
Protein: 4.2 g
Cholesterol: 46.5 mg
Sodium: 20.2 mg
Rouladen (beef roll ups)


Ingredients:
onion, bacon, pickle, dry mustard, salt, pepper, garlic, beef bouillon cubes

Directions:
Pound steaks ,if necessary, to thin them out. Season with garlic, salt, pepper and mustard to your liking. Place chopped bacon, onions, and pickles down the center of the steaks and roll up. Tie with string.
In large pot brown in vegetable oil, then add beef boullion and cover with water, let simmer for at least 3 hours. Add more water, if necessary, to keep them covered.
Remove rouladen from pot and thicken liquid to make gravy. Season to taste. Return meat to pot and heat through.
Serve with mashed potatoes or potato dumplings.
Egg Free - Spaghetti Pie (Baked Pasta)


Ingredients:
lean ground beef, onion, stewed tomatoes, basil, oregano, sugar, salt, sour cream, cream cheese, water, parmesan cheese, fresh parsley, green onion, pasta, mozzarella cheese

Directions:
Fry the meat and onions together, break up the beef so there are no lumps.
Add the garlic and cook until fragrant (about 40-60 seconds].
Add the pasta sauce, tomatoes, basil, oregano, sugar and salt.  Reduce heat and simmer while the pasta is cooking.
Prepare the pasta BUT, slightly undercook as it will be baked and will continue to cook in the oven,.
Prepare the cheese sauce by adding the softened cream cheese (about 20 seconds in the microwave will do it], the sour cream, parmesan cheese and the parsley or spring onions and mix.
Spray a 10 cup baking dish with oil, place the almost cooked pasta on the bottom.
Cover with spoonfuls of the cheese sauce, place a spoonful in each corner and continue until all used and the pasta is covered (if not covered, spread out].
Top with the prepared meat sauce and finally the mozzarella cheese.
Bake at 180oC (360oF] for 30 minutes.
Best served with a crispy salad and fresh crusty bread.
Blueberry Goat Cheese Tart


Ingredients:
white sugar, eggs, orange zest, vanilla, sour cream, fresh blueberries

Directions:
In a mixer beat smooth the goat cheese, sugar and vanilla, scrape down the sides of the bowl often.
Blend in the egg and again beat until smooth and scrape the sides again as you go along.
Add sour cream to the mixture.
Strain the mixture through a sieve and then add the orange zest.
Arrange the berries on a prebaked shortbread crust shell.
Pour the mixture into the crust and bake at 350°F for 30 minutes.
Note: You may use raspberries or other seasonal fruit, stay away from the frozen fruits.
Espresso Chip Muffins


Ingredients:
unbleached all-purpose flour, instant espresso coffee powder, baking powder, ground cinnamon, salt, milk, light brown sugar, unsalted butter, eggs, vanilla extract

Directions:
Grease muffin cups with non-stick cooking spray or butter.
In a large mixing bowl, add the flour, espresso coffee powder, baking powder, cinnamon, and salt; stir to combine.
In another bowl, add the milk, brown sugar, melted butter, eggs, and vanilla; whisk until smooth.
Add the liquid ingredients to the dry ingredients; stir just until moistened; do not overmix.
Pour batter evenly into muffin cups.
Sprinkle chocolate chips over each muffin.
Bake at 400 degrees for 20-22 minutes or until pick comes out clean.
Cool on a wire rack before removing from the pan.
Mom's Buttered Chicken


Ingredients:
skinless chicken breasts, skinless chicken thighs, water, apple cider vinegar, margarine, pepper, salt, mashed potatoes

Directions:
Preheat oven to 350°F.
Arrange chicken in baking pan or deep broiler pan.
Pour apple cider vinegar over chicken pieces, followed by hot pepper sauce.
Sprinkle chicken with black pepper and salt to taste.
Whisk cream of mushroom soup into water until smooth, add to pan.
Add mushrooms into liquid.
(For a better texture, try sautéing mushrooms in a little margarine before adding to pan].
Bake for 45 minutes or until chicken is done and gravy is as thick as you'd like.
Check occasionally during cooking, you may need to add water, and stir gravy to avoid scorching around edges of pan.
Butterfinger Candy


Ingredients:
peanut butter, light corn syrup, granulated sugar, water, chocolate

Directions:
"Cook corn syrup, sugar and water to 310 degrees F. Remove from heat, and stir in warmed peanut butter until completely blended. Pour onto greased cookie sheet and score into pieces. When cool and hard, dip into melted chocolate."
Classic Chicken Tetrazzini


Ingredients:
boneless skinless chicken breast halves, butter, flour, chicken broth, parsley, salt, nutmeg, pepper, dry white wine, spaghetti, parmesan cheese

Directions:
In skillet, cook chicken in butter, 2 minutes., Add mushrooms, cook and stir 2 minutes., Stir in flour, add the broth., Cook, stirring, until sauce comes to a boil., Remove from heat, stir in cream, parsley, salt, nutmeg, pepper and wine., Fold in the spaghetti., Put in a greased pan or casserole dish., Sprinkle with parmesan., Bake, uncovered at 350* for 30 minutes.
Sauteed Tilapia With Citrus-Soy Marinade


Ingredients:
soy sauce, honey

Directions:
Add orange juice, soy sauce, and honey to a resealable plastic bag.  stir to dissolve the honey and add in the fish fillets.  Seal the bag and press out any excess air.  Turn over a few times to coat the fish.  Marinate at room temperature for 15 to 20 minutes, turning the bag halfway through.  Do not marinate any longer or the acid in the orange juice will cause the fish to become mushy.  Remove the fish from the bag, reserve the marinade, and pat the fillets dry.
In a large nonstick skillet, heat the oil over medium-high heat until it shimmers.  Add the fillets in batches and cook until golden brown, about 3 minutes per side.
Transfer the fillets to plates, add about half of the reserved marinade to the pan, and boil until it coats the back of a spoon.  Check for seasoning and serve over the fish.
Carrots in Milk


Ingredients:
carrots, milk, sugar, salt, pepper, butter, fresh parsley

Directions:
Place carrots in a buttered 11/2-qt. casserole.
Mix milk, sugar, salt, and pepper together. Pour over carrots. Dot with butter and sprinkle parsley over the top.
Cover the casserole tightly and cook in a 350 degree oven for about 1 hour or until carrots are fork tender.
Marshmallow Buttercream Frosting
Category: desserts
By Staci Lambert

Perfect for any cake!

Ingredients:
2 cups butter, softened
2 ½ cups confectioners' sugar
1 teaspoon almond extract
1 (13 ounce) jar marshmallow creme

Directions:
Cream butter in a mixing bowl with an electric mixer on medium until butter is soft and fluffy. Gradually beat in confectioners' sugar, about 1/2 cup at a time; beat in almond extract. Gently fold the marshmallow creme into the frosting until thoroughly incorporated.

Prep time: 15 mins
Total time: 15 mins
Yields: 5 cups

Calories: 708.7
Fat: 46.2 g
Saturated fat: 29.2 g
Carbohydrates: 75.3 g
Sugars: 59.9 g
Protein: 0.8 g
Cholesterol: 122 mg
Sodium: 364 mg
Beetroot Chocolate Fudge Cake from 'cook Yourself Thin'


Ingredients:
dark chocolate, light muscovado sugar, vanilla pod, maple syrup, clear honey, self-raising flour, plain flour, bicarbonate of soda, salt, cocoa powder, beetroots, strong black coffee, dark chocolate, strong black coffee, vanilla essence, clear honey

Directions:
Preheat a conventional oven to 160ºC, or a fan-assisted one to 140ºC. With the help of a brush and a tiny bit of sunflower oil, grease the surface of a round 20cm diameter by 8cm high loose-bottomed tin and set aside.
Melt the chocolate gently in a bowl over a pan of simmering water until all dissolved, then set aside to cool.
In a large mixing bowl, beat the eggs with the sugar, the scraped-out vanilla seeds, the maple syrup and the honey for three minutes with an electric hand whisk until pale and quite fluffy.
Gently fold in the flours, bicarbonate of soda, salt, cocoa and ground almonds until fully incorporated.
Using some kitchen paper, dab the grated beetroot thoroughly to remove some of the excess moisture. Fold in the beetroot, cooled chocolate, coffee and oil with the help of a spatula until thoroughly mixed together.
Pour the mixture into the prepared tin and cook in the middle of the oven for 1 hour 30 minutes. After this time, cover the cake with foil and bake for another 30 minutes.
Test the cake by inserting a skewer into the centre to see if it comes out clean (although this cake is so moist that even when the cake is fully cooked, the skewer comes out looking slightly messy]. Leave to cool on a wire rack.
To make the fudge topping, melt the chocolate gently in a bowl over a pan of simmering water, then remove from the heat and add the coffee and the vanilla essence.
At this stage the chocolate will seize up slightly, but it will relax back once you add the honey and gently mix inches.
Set aside to cool for 15 minutes before icing the cake. Cut the cake through the middle and ice it in the centre and on all sides.
Decorate the top with whatever you fancy, but I like using pink flowers, such as tulips or roses, which I plant into the cake with a bit of stem left on.
Chocolate Cinnamon Parfait


Ingredients:
cinnamon, sugar, water, cocoa powder

Directions:
Whip cream until stiff peaks form.
Transfer 1/3 of the whipped cream into another bowl, add cinnamon (to the 1/3] and stir to combine.
Beat one egg yolk well.
Measure sugar and water into a small saucepan and bring the mixture slowly to a boil, stirring.
As soon as the the mixture begins to boil, remove from heat.
Slowly pour half of the hot sugar-water mixture on the beaten egg yolk, stirring constantly.
Allow the mixture to cool.
Add the cinnamon-flavoured whipped cream to the egg-sugar mixture, stir to combine.
Spoon the mixture into four small drinking glasses and place in the freezer.
Melt chocolate in a water bath or microwave.
Beat the remaining egg yolk well.
Reheat the remaining sugar-water mixture, and slowly add it to the egg yolk, stirring constantly.
Allow to cool.
Add cocoa powder and melted chocolate to the mixture, stir.
Add the remaining whipped cream, stir to combine.
Spoon the mixture on top of the cinnamon parfait and return the glasses to the freezer until frozen and ready to serve.
Bring to room temperature some 10 minutes before digging in.
Unbelievably Moist Cornmeal Muffins


Ingredients:
cornmeal, all-purpose flour, white sugar, baking powder, salt, eggs, sour cream, butter

Directions:
Preheat oven to 400 degrees.
Grease or put muffin cups into a 12-muffin pan. (or use a 9-inch square baking pan].
Combine dry ingredients in a bowl: cornmeal, flour, sugar, baking powder, salt.
In another bowl, combine wet ingredients: eggs, sour cream and melted butter.
Add wet ingredients into the dry and mix well.
Put into muffin cups or baking pan.
Bake 15-20 minutes or until a toothpick comes out clean.
Corniottes--Savory Cheese Pastries (Burgundy, France)


Ingredients:
ricotta cheese, creme fraiche, sour cream, eggs, gruyere, cheese, puff pastry

Directions:
If using fromage blanc, pour it into a cheesecloth-lined stainer, set over a bowl and chill for at least 8 hours.
Mix the prepared fromage blanc (or ricotta] with the crème fraiche (or sour cream], 3/4 cup of the Gruyere and one of the eggs. Add salt and pepper and set aside.
Roll out the puff pastry on a floured surface. Cut into rounds about 5 inches in diameter.
Transfer to a baking sheet lined with wax paper and prick them all over with a fork. Chill for 15 minutes or until firm.
Beat the other egg in a small bowl and brush around the edges of each round. Drop some filling into the center of each round and pull up the edges to make a triangular shape. Take care not to let any of the filling get on the part of the pastry with the egg wash, or it won't stick well.
Put back in the fridge and chill for at least 30 minutes (this prevents them from opening during baking].
Preheat the oven to 425 degrees and bake until lightly browned (15 minutes or so]. Now sprinkle with the remaining Gruyerele. Bake another 5 to 10 minutes or until the Gruyere melts and starts to brown.
Big Mac Sauce - the Real Deal


Ingredients:
French's mustard, Hellmann's mayonnaise, dill pickle, onion, granulated sugar, vinegar, paprika, canola oil, garlic cloves, salt

Directions:
Chop the garlic cloves roughly into about 4 pieces. In a small saucepan, combine the oil and garlic, and fry the garlic for 1-2 minutes in the oil. Be careful not to burn the garlic or let the oil smoke. The objective is to get the garlic flavor into the oil.
Take the pan off the heat and remove the garlic pieces. Put the paprika into the oil and stir. Return to the heat for 1 minute until the oil is a deep red colour. Set the pan aside and allow it to cool.
Finely dice the cup of pickles and a small onion. Place these into a new saucepan along with the sugar and the splash of vinegar from the dill pickle jar. Bring to the boil and simmer until the sugar just begins to stick to the pieces of pickle and onion. By this point, the onion should be softening but still have texture. Remove from the heat and allow to completely cool.
Whilst waiting for the onions and pickles to cool, filter the paprika and garlic oil you made using a paper towel held over a cup, or a piece of cheesecloth. The filtered oil should be completely clear  red and not contain any paprika powder. You will need 2-3 tablespoons of the filtered paprika oil.
While you wait for everything to cool down, thoroughly clean a jar that can take about 3 cups of sauce.
In a bowl, combine the mayonnaise and paprika oil with a whisk. The color should end up a light pink / orange. As the paprika oil combines with the mayonnaise it will turn darker after a few hours.
Add the mustard and onion-pickle mix that you made earlier as well as salt which you can adjust to taste. Combine the ingredients with a whisk and place the mixture into the clean jar. Place into the refrigerator for at least one hour to allow the flavors to combine.