xiaoxl/recipe_data huggingface dataset:
Vegetarian Liptauer Cheese


Ingredients:
cottage cheese, cream cheese, butter, French mustard, caraway seeds, currants, dates, capers, salt, fresh ground black pepper, black olives, paprika, hard-boiled eggs, pimientos

Directions:
Beat together cheese and butter until smooth.
Stir in everything up to the olives (not the garnishes]. Mix well and form into a mound on a small platter.
Sprinkle with paprika.
Garnish mound with sliced hard-boiled eggs and pimento slices.
Chill for at least an hour.
Lemon Layer Cake with Cream Cheese Frosting
Category: desserts
By Cupcake Princess

I made this beautiful lemon cake for my Nana's 80th birthday. This tangy cake is very moist and not too sweet.

Ingredients:
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1 ⅓ cups milk
10 tablespoons unsalted butter, cut into 10 pieces
2 cups white sugar
5  eggs
2 teaspoons vanilla extract
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
2 cups powdered sugar
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
1 ½ cups lemon curd

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round baking pans. Stir flour, baking powder, and salt together in a medium mixing bowl. Heat milk and butter in a medium saucepan over low heat until milk is hot and butter is melted, about 5 minutes. Remove from heat. Beat sugar, eggs, and vanilla extract in a large mixing bowl with an electric mixer on medium speed until thickened and lightened in color. Reduce speed to low. Gradually add flour mixture and beat until blended. Slowly pour in hot milk mixture and beat until combined. Divide batter evenly between the baking pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool cakes in the pans for 10 minutes. Invert onto cooling racks to cool completely, about 15 minutes more. Make frosting while cakes are cooling. Beat cream cheese and butter with an electric mixer on medium speed until smooth. Add powdered sugar gradually on low speed. Add lemon zest and vanilla extract and beat until smooth. Carefully split each cooled cake in half horizontally. Spread lemon curd between each layer. Spread cream cheese frosting over the top and sides.

Prep time: 20 mins
Cook time: 35 mins
Total time: 1 hr 20 mins
Yields: 1 9-inch layer cake

Calories: 680.3
Fat: 28.4 g
Saturated fat: 16.9 g
Carbohydrates: 101.8 g
Sugars: 77.6 g
Dietary fiber: 0.7 g
Protein: 7.8 g
Cholesterol: 171.5 mg
Sodium: 287.1 mg
No Time to Cook Chicken
Category: meat-and-poultry
By SUE ANN

Chicken, creamy soups, and sour cream in a slow cooker - cook all day, ready for you when you get home. Only 4 ingredients! Everyone loves this, a no hassle dinner good enough for company.

Ingredients:
4  skinless, boneless chicken breast halves
1 (10.75 ounce) can  condensed cream of chicken soup
1 (10.75 ounce) can  condensed cream of celery soup
½ cup sour cream

Directions:
Place chicken breasts in a slow cooker. In a medium bowl, mix the cream of chicken soup and cream of celery soup until smooth Pour over the chicken, making sure it is well coated. Cover, and cook on Low heat for 7 to 8 hours. Stir in the sour cream about 1/2 hour before serving.

Prep time: 10 mins
Cook time: 8 hrs
Total time: 8 hrs 10 mins
Yields: 4 servings

Calories: 304.4
Fat: 16.2 g
Saturated fat: 6.5 g
Carbohydrates: 12.1 g
Sugars: 1.5 g
Dietary fiber: 0.5 g
Protein: 26.6 g
Cholesterol: 88 mg
Sodium: 1142.2 mg
Overnight French Toast II
Category: breakfast-and-brunch
By BOBSROAD

Make this the night before and enjoy brunch with your kids rather than catering to them!  Also great for taking places because the syrup is built-in.

Ingredients:
2 tablespoons corn syrup
½ cup butter
1 cup packed brown sugar
1 (1 pound) loaf French bread, sliced
5  eggs
1 ½ cups milk
1 teaspoon vanilla extract
¼ teaspoon salt

Directions:
Combine the corn syrup , butter, and brown sugar in a small saucepan and simmer until the sugar has melted.  Pour this mixture over the bottom of a greased 9x13 inch casserole dish. Place the  bread slices over the sugar-butter mixture in the dish.  In a bowl, beat together the eggs, milk, vanilla, and salt; pour this mixture over the bread.  Cover the dish and let it stand in the refrigerator overnight. The next morning, preheat oven to 350 degrees F (175 degrees C). Uncover the pan and bake for 45 minutes.  Serve while hot or warm or the   will harden in the pan. It can be reheated.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 4 to 6 servings

Calories: 722.7
Fat: 26.5 g
Saturated fat: 14.6 g
Carbohydrates: 104 g
Sugars: 51.1 g
Dietary fiber: 2.2 g
Protein: 19.5 g
Cholesterol: 240.7 mg
Sodium: 946.9 mg
Toss-Together Broccoli Salad
Category: salad
By Magesse

After sampling this salad at a barbecue, the recipe was given to me without any measurements. I can toss to together, and it turns out great every time.

Ingredients:
3 cups fresh broccoli florets
1 cup shredded Cheddar cheese
1 cup finely chopped onion
8  crispy cooked bacon, crumbled
½ cup sunflower seeds
½ cup raisins
6 tablespoons mayonnaise
¼ cup white vinegar
2 tablespoons white sugar

Directions:
Mix the broccoli, Cheddar cheese, onion, bacon, sunflower seeds, and raisins in a large bowl. Whisk mayonnaise, vinegar, and sugar together in a separate bowl; pour over the broccoli mixture and toss to coat. Cover bowl with plastic wrap and refrigerate at least 1 hour before serving.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 417.7
Fat: 30.3 g
Saturated fat: 8.4 g
Carbohydrates: 24.1 g
Sugars: 14.9 g
Dietary fiber: 3.2 g
Protein: 15.3 g
Cholesterol: 42.6 mg
Sodium: 584.3 mg
Simple White Bread
Category: bread
By George

Easy to make.

Ingredients:
2 (.25 ounce) packages active dry yeast
2 ½ cups warm water (110 degrees F/45 degrees C)
½ cup nonfat dry milk powder
½ cup vegetable oil
2 tablespoons white sugar
1 tablespoon salt
8 ½ cups all-purpose flour
1 tablespoon butter, melted

Directions:
In a large mixing bowl, dissolve yeast in 1/2 cup warm water.  Add remaining water, dry milk, oil, sugar, salt, and 3 cups of flour; beat with an electric mixer on medium speed for 3 minutes, or until smooth.  Stir in enough remaining flour to form a soft dough. Turn dough onto a lightly floured surface.  Knead until smooth and elastic, about 6 to 8 minutes.  Place in a greased bowl, turning once to grease surface.  Cover the bowl with a damp cloth.  Let rise in a warm place until doubled in size, about 1 hour. Punch the dough down, and divide in half.  Shape into loaves.  Place in two greased 9 X 5 x 3 inch loaf pans.   Grease the tops of the loaves, and cover with a damp cloth.  Let rise until doubled, about 1 hour. Bake at 375 degrees F (190 degrees C) for 35 minutes, or until golden brown.  Remove bread from pans to cool on wire racks.  Brush with melted butter or margarine.

Prep time: 20 mins
Cook time: 35 mins
Total time: 2 hrs 55 mins
Yields: 2 loaves

Calories: 220.7
Fat: 5.5 g
Saturated fat: 1 g
Carbohydrates: 36.3 g
Sugars: 2.5 g
Dietary fiber: 1.3 g
Protein: 5.7 g
Cholesterol: 1.8 mg
Sodium: 308.6 mg
Lamb Tagine


Ingredients:
olive oil, lamb, paprika, ground turmeric, ground cumin, ground cayenne pepper, ground cinnamon, ground cloves, ground cardamom, kosher salt, ground ginger, saffron, garlic powder, ground coriander, onions, carrots, garlic cloves, ginger, lemon, chicken broth, low sodium chicken broth, sun-dried tomato paste, honey, cornstarch, water

Directions:
Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside.
In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well.
Add the lamb to the bag, and toss around to coat well.  Refrigerate at least 8 hours, preferably overnight.
Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat.  Add 1/3 of the lamb, and brown well.  Remove to a plate, and repeat with remaining lamb.
Add onions and carrots to the pot and cook for 5 minutes.
Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes.
Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey.  Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
If the consistency of the tagine is too thin, you may thicken it with a mixture of cornstarch and water during the last 5 minutes.
Roasted Salmon With Root Vegetables


Ingredients:
carrots, parsnips, Brussels sprouts, olive oil, kosher salt, fresh ground pepper, beets, salmon steaks, lemon juice

Directions:
preheat oven to 425 degrees.
Coat 2 foil-lined baking sheets with non stick cooking spray.
Arrange carrots, parsnips, and brussel sprouts evenly on first baking sheet.
Drizzle with 2 Tbs olive oil and sprinkle with 1 Tbs of Italian seasoning and 1 tsp each of salt and pepper.
Arrange beets on half of the second baking sheet and roll up in foil making a pouch.
Place salmon filets on remaining half of sheet; lightly coated with the remaining 3Tbs olive oil.
Sprinkle with remaining salt and pepper and drizzle with lemon juice.
Bake the sheet with carrots and veggies 35-45 minutes or until tender, stirring occasionally.
Bake the salmon sheet pan for 15 minutes or until the fish flakes with a fork.
Transfer vegetables to a platter and top with the salmon.
Southern Sweet Tea


Ingredients:
sugar, water, cinnamon

Directions:
Take a medium sized pan and add your 6 cups of water and let it boil. While boiling add 1 dash of cinnamon. Once water come to boil, tie the 3 tea bags together and add to 1 gallon pitcher. Inside your pitcher should have the 3 tea bags and 2 cups of sugar.Pour the water into the gallon pitcher. Allow the tea to sit for 20 minutes. Then stir really good. Leave the tea bags in the pitcher but don't leave them in no longer than 8 hours.
Enjoy!
Party Chicken


Ingredients:
unsalted butter, flour, chicken breast fillets, salt, pepper, mayonnaise, panko breadcrumbs, cheddar cheese

Directions:
Preheat oven to 425°.  Coat a 2-quart baking dish with cooking spray.
Place flour in a large zip-top bag.  Season chicken with salt and pepper; add to bag.  Seal bag tightly; shake to coat.  Remove chicken from bag; shake off excess flour.  (Or simply put flour onto a large plate or in a shallow bowl and dredge each chicken piece; shake off excess flour.]  Arrange chicken in the baking dish.
Combine soup and mayonnaise in a bowl; spread mixture evenly over chicken.  Stir panko and cheese into softened butter, mixing until crumbly and panko is evenly coated with the cheese mixture.  Top chicken with cheese mixture; cover dish with foil.  Bake 10 minutes.
Remove foil from dish.  Put back in oven and bake 10-15 more minutes or until top is golden and internal temperature of chicken reaches 165°.  (Use an instant meat thermometer to accurately ensure doneness.]  Let stand 5-10 minutes before serving.
Sweet Raspberry Coulis


Ingredients:
raspberries, frozen raspberries, water, caster sugar

Directions:
Warm the water and sugar in a saucepan and stir until the sugar melts to form a light syrup.
Add the berries and stir to combine. Heat for another minute or so, until the desired consistency is achieved.
If a less lumpy sauce is required, process some to desired consistency. Another option is to push it thru a sieve or strainer if you dont want berry seeds in the syrup.
Cool and refrigerate until required.
Peachy Salsa Chicken


Ingredients:
boneless skinless chicken breast, chili powder, cumin, chunky salsa, cilantro

Directions:
Coat chicken cubes with chili powder and cumin.
Heat oil in a heavy nonstick skillet over medium high heat. Sauté chicken 2-3 minutes, stirring occasionally until browned on all sides.
Add salsa and peach preserves. Reduce heat to low; cover and simmer 15-20 minutes.
Sprinkle with cilantro and serve.
Cabbage-Sausage Stew
Category: soups-stews-and-chili
By Bibi

This comforting stew of smoked sausage and vegetables can be on the table in less than an hour. Great for a busy weeknight!

Ingredients:
2 tablespoons avocado oil
1 ¼ pounds smoked sausage, cut into 1-inch pieces
5  carrots, chopped
4 medium potatoes, peeled and cut into 1-inch pieces
1 medium sweet onion, cut into 1-inch pieces
3 cups chicken broth
3 grinds black pepper, or to taste
1 small head cabbage, cored and quartered
3 tablespoons all-purpose flour
water, or as needed

Directions:
Preheat a 6-quart Dutch oven over medium heat. Add avocado oil to the warm pan and heat until it shimmers, about 1 minute. Add sausage pieces, cut-side down, and heat until browned, 1 to 2 minutes. Turn and brown on the other side, about 1 to 2 minutes more. Transfer sausage to a plate and reserve juices in the pan. Add carrots, potatoes, and onion to the Dutch oven and stir to coat with pan juices. Add chicken broth and black pepper, stirring to combine. Return browned sausage to the pan on top of the vegetables, and place cabbage wedges on top of kielbasa. Bring broth to a boil, about 5 minutes, then cover the Dutch oven and reduce heat to a simmer. Cook until vegetables are fork tender, about 20 minutes. Use a slotted spoon to remove all vegetables and sausage pieces and set aside in a bowl. At this point, cabbage may be cut into bite-sized pieces. Place flour in a small bowl and add enough water to make a thin paste, stirring until all lumps dissolve. Whisk liquid in the Dutch oven constantly while gradually adding flour mixture until liquid boils again, about 5 minutes. Return vegetables and sausage to the Dutch oven and adjust seasoning, if necessary. Serve in individual bowls.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 4 servings

Calories: 907.2
Fat: 53.1 g
Saturated fat: 17 g
Carbohydrates: 67.6 g
Sugars: 16.7 g
Dietary fiber: 12.5 g
Protein: 40.8 g
Cholesterol: 101 mg
Sodium: 3109.9 mg
Baek Kimchi (White Kimchi)
Category: side-dish
By Ann Lee

Homemade baek kimchi (white kimchi), a Korean staple, is easy to make at home using napa cabbage, daikon radish, garlic, and vinegar.

Ingredients:
1 head napa cabbage
3 tablespoons salt
water to cover
1 cup water
1 cup thinly grated white (daikon) radish
2  green onions, sliced diagonally into thin strips
4 cloves garlic, minced
2 slices fresh ginger
1 teaspoon white sugar
1 teaspoon salt
1 teaspoon white vinegar
3 pinches dried Korean red pepper threads

Directions:
Cut cabbage lengthwise into quarters, keeping the leaves attached to the core. Rinse cabbage with cold water and liberally sprinkle 3 tablespoons salt between the leaves. Place cabbage in a large bowl and add just enough water to cover. Set aside until leaves are soft, 4 to 5 hours. Rinse the salted cabbage 3 or 4 times with cold water and drain in a colander for about 20 minutes. Combine 1 cup water, radish, green onions, garlic, ginger, sugar, 1 teaspoon salt, vinegar, and red pepper threads in a bowl. Sprinkle radish mixture between all the cabbage leaves except for the large outer leaf of each quarter. Reserve the liquid from the radish mixture. Peel back the large outer leaf of each quarter, without removing it from the core, and fold the inner leaves in half. Wrap the outer leaf around the inner leaves and pack the cabbage quarters into a clean 1/2-gallon jar; pour in the reserved liquid from radish mixture. Seal jars and let sit at room temperature for 1 day. Slice the wrapped cabbage quarters into 1 1/2-inch pieces.

Prep time: 30 mins
Total time: 1 day
Yields: 10 servings

Calories: 26.6
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 5.6 g
Sugars: 2.5 g
Dietary fiber: 1.7 g
Protein: 1.7 g
Sodium: 2342.5 mg
Pecan Pie Bars I
Category: desserts
By MARIETA

These pecan pie bars are great for the children and adults in any family.

Ingredients:
3 cups all-purpose flour
½ cup white sugar
½ teaspoon salt
1 cup margarine
4  eggs
1 ½ cups light corn syrup
1 ½ cups white sugar
3 tablespoons margarine, melted
1 ½ teaspoons vanilla extract
2 ½ cups chopped pecans

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jellyroll pan. In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly. Bake for 20 minutes in the preheated oven. While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven. Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a  wire rack before slicing into bars.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 3 dozen

Calories: 232.8
Fat: 12 g
Saturated fat: 1.7 g
Carbohydrates: 30.7 g
Sugars: 15.2 g
Dietary fiber: 1 g
Protein: 2.5 g
Cholesterol: 20.7 mg
Sodium: 117.5 mg
Alice's Easy Blueberry Cake
Category: desserts
By JLI1108

This is a delicious and easy blueberry cake to make with things that are usually on hand. My grandmother passed this down to me and now I make it with my kids.

Ingredients:
2 ½ cups all-purpose flour
1 ½ cups white sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
½ cup vegetable oil
2  eggs, beaten
2 teaspoons vanilla extract
2 cups fresh blueberries
2 teaspoons all-purpose flour, or as needed
2 tablespoons butter, melted
2 tablespoons white sugar, or more to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking dish. Sift 2 1/2 cups flour, 1 1/2 cup sugar, baking powder, and salt together in a bowl. Add milk, vegetable oil, eggs, and vanilla extract; mix into a semi-thick batter. Toss blueberries with about 2 teaspoons flour in a separate bowl; fold into batter. Pour batter into prepared baking dish. Bake in the preheated oven until cake is lightly browned, 25 to 30 minutes. Brush melted butter on top of cake and sprinkle with about 2 tablespoons sugar. Continue to bake until golden brown and a toothpick inserted in the center comes out clean, 5 to 10 more minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 16 servings

Calories: 253.3
Fat: 9.5 g
Saturated fat: 2.2 g
Carbohydrates: 39.2 g
Sugars: 23 g
Dietary fiber: 1 g
Protein: 3.5 g
Cholesterol: 28.3 mg
Sodium: 262.6 mg
Lemon Chicken Foil Packet Dinner


Ingredients:
chicken breast, fresh green beans, fresh garlic, salt, black pepper, garlic powder, lemon, olive oil

Directions:
First Preheat your oven to 400 degrees. Then clean off your chicken breast, your red potatoes, and fresh green beans.
Next cut your red potatoes into slices, cut your fresh green beans in half, and chop up your fresh garlic. Then cut your lemons into slices and set asisde for later.
Place each chicken breast on a sheet of Aluminum foil then place the slice red potatoes around the chicken breast.  Place the cut green beans on the potatoes, then sprinkle the chop garlic on top of the green beans and potatoes.
Seaon each foil packet with Italian seasoning, the salt, the black pepper, the garlic powder , then drizzle each packet with olive oil, and top each one with 2-3 slices of the lemon slices you sliced earlier.
Then put the foil packets into a baking pan and place it in the oven to bake for 30-35 minutes. You can also grill the foil packet as well for 30-35 minutes.
After 30-35 minutes take out the foil packet place it on a plate and enjoy but be careful because the foil gets extremely hot. This foil packet dinner is so yummy that everybody can enjoy.
Creamed Chipped Beef on Texas Toast (SOS)


Ingredients:
butter, flour, milk

Directions:
Chop the beef in to small bite-sized pieces, set aside. Heat butter in large pan over medium heat. Add the flour to the melted butter & whisk until well combined and cooked through, (about 45 seconds]. Slowly add the milk while continually whisking. Once the milk has all been added, add the chopped beef. Cook, stirring often for a few minutes until thickened. Season with salt & pepper to taste,  Serve right away.
Enjoy!
Papaya Bruschetta
Category: appetizers-and-snacks
By Lisa Jolley

I love making this as an appetizer if we're planning on having a heavy dinner - it's a light healthful treat made with papaya, tomato and red pepper in a lovely papaya seed dressing.  Awesome with pieces of fresh baguette, crackers or tortilla chips.

Ingredients:
1  papaya
5  roma (plum) tomatoes, diced
½  red onion, diced
1  red bell pepper, seeded and diced
¼ cup chopped fresh basil leaves
2 tablespoons white sugar
¼ cup red wine vinegar
¼ cup vegetable oil
½ teaspoon mustard powder
2  green onions, chopped
1  French baguette, cut into 1/2 inch pieces

Directions:
Cut papaya in half and remove seeds. Reserve 2 tablespoons of seeds for the dressing. Peel and dice the papaya, and place in a medium bowl. Add tomatoes, red onion, red pepper and basil, and set aside. In a food processor or blender, combine the papaya seeds, sugar, wine vinegar, oil, mustard and green onions. Process until smooth and thick, and most of the seeds have broken up. Pour over the papaya mixture and stir to coat all of the ingredients. Serve with slices of baguette.

Prep time: 20 mins
Total time: 20 mins
Yields: 8 servings

Calories: 263.1
Fat: 8.1 g
Saturated fat: 1.4 g
Carbohydrates: 41.1 g
Sugars: 7.8 g
Dietary fiber: 2.7 g
Protein: 7.5 g
Sodium: 372.9 mg
Tangy Lemon Cream Cheese Frosting
Category: desserts
By Amanda Howell

Great on Lemon Drops.

Ingredients:
4 ounces cream cheese
¼ cup butter, softened
1 cup confectioners' sugar
2 tablespoons lemon juice
2 ¼ cups confectioners' sugar
4 drops yellow food coloring

Directions:
Beat cream cheese and butter in a bowl until combined.  Beat in  powdered sugar and  lemon juice. Beat in 2-1/4 to 2-1/2 cups more of powdered sugar till frosting is of spreading consistency.  Stir in a few drops of yellow food coloring.

Yields: 4 cups

Calories: 72.7
Fat: 2.7 g
Saturated fat: 1.7 g
Carbohydrates: 12.3 g
Sugars: 12 g
Protein: 0.3 g
Cholesterol: 7.7 mg
Sodium: 20.8 mg