xiaoxl/recipe_data huggingface dataset:
Bacardi Pina Colada Cake


Ingredients:
instant coconut cream pudding mix, dark rum, eggs, water, crushed pineapple, instant coconut cream pudding mix, dark rum

Directions:
Preheat oven to 350 degrees F.
Grease and flour 2 9-inch layer pans.
Blend cake mix (dry], pudding (dry], eggs, water, rum, and oil in large mixer bowl on low speed, constantly scraping bowl, until moistened, about 1/2 minute.
Beat on medium speed, scraping bowl frequently, 3 minutes.
Pour batter into prepared pans.
Bak 25 to 30 minutes or until toothpick inserted in center of cake comes out clean.
Cool 15 minutes.
Remove pans; cool completely.
Fill and frost layer cake.
Sprinkle with coconut.
Refrigerate cake (and any leftover cake].
FROSTING: Combine crushed pineapple in juice, rum, and pudding; beat till well blended.
Fold in whipped topping.
Mofongo
Category: side-dish
By LatinaCook

Mofongo might not look like much, but it sure is tasty. Mashed green plantains with garlic, olive oil and pork rinds (or bacon). Mofongo goes well with chicken or fish broth and can be stuffed with garlic shrimp, carne frita or octopus salad. It can also be formed into small balls and dropped in soups or served directly in a mortar. This is one of my many guilty pleasures!

Ingredients:
3 cups canola oil for frying
3 cloves garlic, or to taste
3 tablespoons olive oil
⅛ cup crushed fried pork skins
2  green plantains, peeled and sliced into 1/2-inch rounds
salt to taste

Directions:
Heat canola oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Mash the garlic with the olive oil in a mortar and pestle. Combine garlic mixture with the pork rinds in a large bowl; set aside. Fry the plantain chunks until golden and crispy, but not brown, about 15 minutes. Transfer the fried plantains into the bowl with the garlic mixture. Toss to coat. Mash the coated plantains with the mortar and pestle until smooth. Season with salt. Roll the plantain mixture into two large balls or several small balls before serving.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 2 servings

Calories: 725.8
Fat: 55.7 g
Saturated fat: 7.9 g
Carbohydrates: 58.6 g
Sugars: 26.9 g
Dietary fiber: 4.2 g
Protein: 6 g
Cholesterol: 5.2 mg
Sodium: 187.2 mg
Sheet Pan Sweet and Sour Chicken
Category: world-cuisine
By Bibi

Inspired by the flavors of our favorite Asian takeout, here's a recipe that uses canned pineapple tidbits, with the usual veggies. In order to make it sheet-pan friendly, the chicken is not breaded or fried. Add as much of the delicious sauce as you like, and if there is any left, store the sauce in the fridge in a sealed container, up to one week. It's also a great dipping sauce for Asian-style appetizers. Serve over hot steamed rice.

Ingredients:
2 (8 ounce) cans pineapple tidbits in juice
1  red bell pepper, seeded and cut into 1-inch pieces
1  green bell pepper, seeded and cut into 1-inch pieces
1  carrot, peeled and sliced diagonally
½  red onion, cut into 1-inch pieces
3 tablespoons avocado oil
salt and ground black pepper to taste
1 ½ pounds skinless, boneless chicken breast, cut into 1-inch pieces
water as needed
2 tablespoons cornstarch
½ cup light brown sugar
⅓ cup rice vinegar
3 tablespoons ketchup
3 tablespoons soy sauce
1 tablespoon chile-garlic sauce
1 tablespoon ginger-garlic paste
⅛ teaspoon ground white pepper

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Drain pineapple tidbits and place juice into a 1-cup liquid measure. Place drained pineapple in a large mixing bowl; set aside. Add bell peppers, carrot, and onion to the pineapple tidbits. Pour 2 tablespoons avocado oil over top and sprinkle with salt and pepper. Stir until coated with oil and seasoning, then spread in a single layer on a sheet pan. Place chicken into the same bowl, drizzle with remaining 1 tablespoon oil, and season with salt and pepper. Toss to coat and nestle chicken pieces on the sheet pan between the pineapple and vegetable pieces. Bake in the preheated oven until vegetables are tender and chicken is cooked through, about 25 minutes. Meanwhile, add enough water to the reserved pineapple juice to make 1 cup liquid. Transfer 3 tablespoons of the liquid to a small bowl and add cornstarch. Stir with a fork or whisk until smooth. Pour remaining liquid into a saucepan with brown sugar, rice vinegar, ketchup, soy sauce, chile-garlic sauce, ginger-garlic paste, and white pepper. Bring to a boil, stirring occasionally, over medium-high heat. Slowly add cornstarch mixture, whisking briskly. Return to a boil and allow to thicken, whisking constantly, about 1 minute. Drizzle chicken, pineapple, and vegetables with sauce to serve.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 4 servings

Calories: 523.5
Fat: 14.9 g
Saturated fat: 2.4 g
Carbohydrates: 58.6 g
Sugars: 49 g
Dietary fiber: 3 g
Protein: 37.7 g
Cholesterol: 96.9 mg
Sodium: 1236.2 mg
Colleen's Chicken Liver Pate
Category: appetizers-and-snacks
By Colleen Renzullo

If you love pate, you will love this creamy chicken liver recipe that has a bit of a kick! Serve on toasted baguettes or sturdy crackers.

Ingredients:
1 pound chicken livers, trimmed
1 cup milk
8 tablespoons cold unsalted butter, divided
1 small yellow onion, chopped
1 tablespoon whole black peppercorns, divided
2 cloves garlic, smashed
1 teaspoon red pepper flakes
1 tablespoon balsamic vinegar
1 teaspoon fresh thyme
2  bay leaves
salt and ground black pepper to taste
2 teaspoons Scotch whiskey

Directions:
Combine chicken livers and milk in a bowl. Let soak in the refrigerator, about 2 hours. Melt 2 tablespoons butter in a saucepan over medium heat. Add onion; cook and stir until soft, about 5 minutes. Add 1 1/2 teaspoon black peppercorns, garlic, red pepper flakes, and thyme; cook and stir until fragrant, 1 to 2 minutes. Remove chicken livers from the milk with a slotted spoon; add to the saucepan with balsamic vinegar and bay leaves. Season with salt and pepper. Cook until chicken livers are tender and no longer pink, 10 to 12 minutes. Remove from heat and cool slightly, 5 to 10 minutes. Transfer chicken liver mixture to a food processor. Add remaining 1 1/2 teaspoons black peppercorns and Scotch; blend until smooth. Add remaining 6 tablespoons of butter and pulse until fully incorporated into the mixture. Divide blended mixture evenly among 6 porcelain ramekins. Cover with plastic wrap and refrigerate until firm, about 6 hours.

Prep time: 20 mins
Cook time: 16 mins
Total time: 8 hrs 41 mins
Yields: 6 servings

Calories: 253
Fat: 19.5 g
Saturated fat: 11.3 g
Carbohydrates: 5 g
Sugars: 2.8 g
Dietary fiber: 0.6 g
Protein: 13.7 g
Cholesterol: 317 mg
Sodium: 83.3 mg
Hoppin' Jalapenos


Ingredients:
cream cheese, cheddar cheese, Tabasco sauce

Directions:
Using a knife, split the pepper on one side from the bottom to the top., Gut out all of the seeds and fibrous innards., Stuff the pepper full of cream cheese., Wrap the pepper in a slice of bacon., Arrange on a baking tray., Put in the oven at 425 degrees for 15 minutes., Top with shredded cheese for the last few minutes until melted., Sprinkle on some Tabasco if you dare!
New Zealand Corned Beef Hot Pot


Ingredients:
corned beef, onions, carrots, garlic, red wine, water, fresh rosemary, bay leaves

Directions:
Remove the corned beef from its wrapping and discard any liquid and seasoning packet. Rinse in cold water and pat dry with a paper towel. Place in a pot with a tight-fitting lid, that can be used on the stovetop and in the oven.
Add the rest of the ingredients and bring to a boil. Put the lid on and place in the oven at 250F (or 120C] for 3 hours.
5 Star Baked Spaghetti


Ingredients:
spaghetti noodles, ricotta cheese, pre-shredded mozzarella cheese, parmesan cheese, tomato sauce, garlic powder, ground beef, ground black pepper, salt, egg

Directions:
1. mix all of meatball ingredients together, form small (approx 1.5"] balls.
2. boil until done in 1" of water, turning once.set aside. preheat oven to 350 degrees.
3. prepare spaghetti as usual until almost done, drain.
4. spread the 8oz tomato sauce, garlic powder, and 16 oz of ricotta cheese into a 13 x 9 pan.
5. dump spaghetti, mix well.
6. add the meatballs, and jar of spaghetti sauce over top, and then the rest of the cheeses- mozzarella, cheddar, and parmesan.
7. place into oven uncovered, bake 30 minutes.
Mom's Spaghetti


Ingredients:
extra virgin olive oil, onion, minced garlic cloves, ground beef, diced tomatoes, tomato paste, water, dried parsley, salt, pepper, sugar

Directions:
"Heat oil in large pot.  Add onions and garlic and cook for 2 minutes.  Add ground beef and cook until completely brown.  Add tomatoes, paste, water, parsley, italian seasoning, salt, pepper, and sugar.  Mix thoroughly.  Let come to a boil and then turn down heat to a simmer.  Let simmer at low heat for at least one hour.  If it becomes too thick you made add a little water as needed.  That's it.  Serve over your favorite pasta and your done."
Chocolate Coconut Tarts


Ingredients:
caster sugar, plain flour, egg, dark cooking chocolate, eggs, caster sugar

Directions:
Preheat oven to 180°C Lightly grease an 18 x 2-tablespoon (40ml] capacity patty pan.
Make base:.
Place all ingredients into a bowl. Mix until well combined. Press a tablespoonful of mixture into base and sides of each patty hole to form small cases (see hint]. Bake for 8 to 10 minutes, or until light golden. Loosen tarts while hot. Set aside to cool in pan.
Make filling:
Place cream and chocolate into a small saucepan over low heat (see shortcut]. Cook, stirring constantly, for 4 minutes, or until melted and smooth. Transfer to a bowl.
Stir egg yolks into chocolate mixture. Spoon mixture into coconut cases so each is three-quarters full. Refrigerate for 1 hour, or until chilled.
Preheat oven to 220°C Beat eggwhites to soft peaks. Add sugar, 1 tablespoonful at a time, beating until thick and glossy. Top each pie with meringue. Bake for 8 to 10 minutes, or until firm to the touch. Set aside to cool before serving.
Curry Powder Trio (Take Yer Pick!)


Ingredients:
ground coriander, besan flour, ground cumin, fresh coarse ground black pepper, salt, ground fenugreek, amchur powder, dry mustard, red chili powder, ground cinnamon, turmeric, dried curry leaves, asafoetida powder, ground coriander, ground cumin, ground turmeric, ground ginger, dry mustard, ground fenugreek, ground black pepper, ground cinnamon, ground cloves, ground cardamom, chili pepper, white rice, cumin seed, black mustard seeds, black peppercorns, fenugreek seeds, whole cloves, turmeric

Directions:
To make sambar podi -- Combine 3 tablespoons ground coriander; 3 tablespoons besan (chickpea] flour; 1 tablespoon ground cumin; 1 1/2 teaspoons coarsely ground black pepper; 1 teaspoon each salt, ground fenugreek seeds, amchur powder, dry mustard, and hot red chile powder; 1/2 teaspoon each ground cinnamon and turmeric; 8 crumbled dried curry leaves; and 1/4 teaspoon asafetida. Makes about 2/3 cup.
To make a basic curry powder -- Combine 5 tablespoons ground coriander seeds, 2 tablespoons ground cumin seeds, 1 tablespoon ground turmeric, 2 teaspoons ground ginger, 2 teaspoons dry mustard, 2 teaspoons ground fenugreek seeds, 1 1/2 teaspoons ground black pepper, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground cardamom, and 1/2 teaspoon ground chile peppers. Makes about 3/4 cup.
To make poudre de Colombo -- Toast 1/4 cup white rice in a dry skillet over medium heat, shaking frequently, until light brown, about 5 minutes. Remove and cool. In the same skillet, toast 1/4 cup cumin seeds; 1/4 cup coriander seeds; 1 tablespoon each black mustard seeds, black peppercorns, and fenugreek seeds; and 1 teaspoon whole cloves until lightly toasted and fragrant, about 2 to 3 minutes. Cool the spices, combine with the rice, and grind to a fine powder. Stir in 2 teaspoons turmeric. Makes about 1 cup.
Pita Pizza
Category: trusted-brands-recipes-and-tips
By DENVERCHERYL

As an appetizer or light lunch, these mini pizzas are easy to make and use readily available ingredients. Blue cheese adds a unique flavor, and pita bread is the perfect crust.

Ingredients:
6  pita breads
1 (6.5 ounce) can tomato sauce
1 (4 ounce) can sliced black olives, drained
1 ounce diced pimento peppers, drained
2 small tomatoes, thinly sliced
4 ounces shredded mozzarella cheese
4 ounces blue cheese, crumbled
1 pinch dried basil
1 pinch dried oregano
1 pinch crushed coriander seed

Directions:
Preheat oven to 425 degrees F (220 degrees C). Warm pitas in the preheated oven or in a microwave for 1 minute, or until soft. Spread lightly with tomato sauce, pressing to flatten while spreading. Sprinkle with black olives, pimento peppers, tomatoes, mozzarella cheese, blue cheese, basil, oregano and coriander. Spread the pitas on a large baking sheet and place in the preheated oven 8 minutes, or until the pita bread has reached desired crispness. Serve whole, or cut into slices.

Prep time: 5 mins
Cook time: 8 mins
Total time: 13 mins
Yields: 6 pizzas

Calories: 158.3
Fat: 5.7 g
Saturated fat: 2.9 g
Carbohydrates: 19.5 g
Sugars: 1.2 g
Dietary fiber: 1.5 g
Protein: 7.5 g
Cholesterol: 13.1 mg
Sodium: 514.3 mg
Almond-Cherry-Lavender Crunch


Ingredients:
butter, honey, rolled oats, dried cherries, salt

Directions:
Put butter, honey and lavender in a medium saucepan and warm over medium heat.  Once the butter has melted, turn off heat, stir mixture and let it steep for 10 minutes.
Preheat the oven to 350*F.  Line a shallow sided  sheet pan with wax paper or parchment.
Add the rolled oats, cherries, almonds and salt to butter mixture and stir well.  Spread mixture evenly on the sheet pan.  Bake 20-30 minutes, until golden brown, stirring at least once or twice to ensure even browning.  Let cool 10 minutes before eating.  Store airtight for up to 1 week. Enjoy!
Teviotdale Pie


Ingredients:
lean ground beef, onion, bouillon, Worcestershire sauce, self-raising flour, cornflour, suet, milk

Directions:
Pre-heat oven to 350 F degrees.
Put the meat in a large saucepan and cook over a medium heat in its own fat until it starts to brown.
Add the onion and cook for a further 5 minutes until softened.
Add the stock and Worcestershire sauce.
Simmer for 15-20 minutes.
Put the flour, cornflour and suet in a bowl, and then gradually stir in the milk to form a thick batter.
Put the meat in a 20-ounce pie dish.
Cover with the batter mixture.
Bake for 30-35 minutes until risen and browned.
Seasoned Pretzels


Ingredients:
dill, cayenne pepper

Directions:
Mix all of the ingredients in order, in a large bowl and stir until well combined.
Let pretzels stand for atleast three or four hours, stirring every hour or so from the bottom to make sure that the topping doesn't settle on the bottom of the bowl before it has "dried". Depending on the weather and humidity, it could take up to a day, just stir the mix every couple of hours.You could also put the mix in large ziplock baggies and shake it up instead of stirring if that is easier.
Store in an air-tight container.
Cajun-Style Rice Pilaf
Category: seafood
By Chateau Ste Michelle

Bring the spirit of Bourbon Street to your gathering with this modern take on a rice pilaf with Italian sausage and shrimp!

Ingredients:
8 ounces Italian sausage links
2 ¼ cups water, divided
1 pound shell-on medium shrimp
3 ½ tablespoons vegetable oil, divided
1 cup chopped onions
⅓ cup chopped red bell pepper
2 teaspoons Cajun seasoning
1 cup long-grain white rice
¼ cup Chateau Ste. Michelle Syrah Rosé
⅓ cup frozen peas
Salt and pepper
¼ cup chopped green onions

Directions:
Boil sausage in 1/4 cup water for 5 minutes. While the sausage is boiling, remove the shells from the shrimp. Put shells and tails in 2 cups of water. Bring shrimp water to a boil and simmer for 20 minutes. Grill the sausage links for about 5 minutes or until they are completely cooked through. Brush the shrimp with 1/2 tablespoon oil and grill about 2 minutes per side. Pull off and set aside. Heat a medium pot on medium high heat and add vegetable oil, onions, and red pepper. Saute for 3 to 4 minutes or until the onions are translucent. Add Cajun seasoning and rice; cook and stir for 1 minute. Add the Syrah Rose, stir for a few seconds, and strain the shrimp stock into the pot. Once it comes to a boil, turn the heat down to a simmer, cover, and cook for 20 minutes. Meanwhile, chop the shrimp and sausage into bite-sized pieces. Once rice is done, add peas, shrimp, and sausage and cook for another 2 minutes to heat through. Add salt and pepper to your taste. Garnish with chopped green onions.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 530.4
Fat: 23.8 g
Saturated fat: 5.9 g
Carbohydrates: 44.4 g
Sugars: 2.8 g
Dietary fiber: 1.9 g
Protein: 29.9 g
Cholesterol: 194.5 mg
Sodium: 948.5 mg
Zydeco Stomp Gumbo


Ingredients:
olive oil, boneless skinless chicken breasts, andouille sausage, olive oil, all-purpose flour, garlic, chicken broth, beer, frozen okra, diced tomatoes, onion, Rotel Tomatoes, shrimp

Directions:
Heat oil in a large skillet, over medium high heat and cook chicken until no longer pink and juices run clear.
Stir in sausage and cook until evenly browned.
Drain chicken and sausage and set aside.
In a large heavy saucepan, over medium heat, blend olive oil and flour to create a roux.
Stir constantly (wire whisk works very well] until browned and bubbly.
Mix in garlic and cook about 1 minute.
Transfer roux mixture into a very large cooking pot and gradually stir chicken broth and beer into the roux mixture.
Bring to a boil and mix in chicken, sausage, okra, diced tomatoes, chopped onion, Rotel tomatoes, chopped jalapeno peppers and Cajun seasoning.
Reduce heat, cover and simmer about 40 minutes, stirring often.
Mix crab meat and shrimp into the mixture and cook about 20 minutes, stirring frequently.
If you find this is too thin for your taste, you can mix some cornstarch with cold water and add to it to thicken.
Serve over rice (Zataran's long-grain rice is great, it doesn't stick together] along with crusty french bread and your beverage of choice.
DIPS for fried item


Ingredients:
chili sauce, garlic, shallots, soy sauce, lemon juice

Directions:
Blend all ingredient.
Add in soy sauce and lemon juice (to taste].
Mixed well and keep chill.
Chef John's Asparagus Tart
Category: appetizers-and-snacks
By Chef John

As long as you're pretty good at making rectangles, and trimming things to the right length, this recipe is a breeze. By the way, I'll give the specific ingredient amounts I used here, but this really depends on how much asparagus you have, and how long you want your tart to be.

Ingredients:
1  6x9-inch sheet frozen puff pastry, thawed
6 spears fresh asparagus, trimmed
1 tablespoon Dijon mustard
1 ½ teaspoons creme fraiche
1 pinch ground black pepper
1 pinch cayenne pepper
2 teaspoons butter, melted
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat. Lay puff pastry out on the prepared baking sheet. Fold edges up to create a 1/2-inch wide border. Prick inside base of dough completely with a fork. Bake in the preheated oven until golden and puffed, about 10 minutes. Press puffed center down with the back of a fork to deflate. Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until bright green, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain. Stir mustard, creme fraiche, black pepper, and cayenne pepper together in a small bowl; spread into the bottom of the cooled tart shell. Lay asparagus spears, trimming as necessary to fit the tart shell, in the center of the tart on top of the mustard spread. Brush melted butter over the asparagus and crust and sprinkle Parmigiano-Reggiano cheese over the top. Bake in the oven until pastry is browned and asparagus is tender, 10 to 12 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 1 tart

Calories: 795.4
Fat: 56.6 g
Saturated fat: 19.5 g
Carbohydrates: 58.8 g
Sugars: 3 g
Dietary fiber: 4 g
Protein: 14.6 g
Cholesterol: 40.5 mg
Sodium: 869.3 mg
Quick and Easy Spinach Bread
Category: bread
By ANCH

If you like garlic and spinach, this one's for you!  You can use it as an appetizer (sliced) or just cut in half and serve with pasta sauce for dipping.  It makes a meal for two!

Ingredients:
1 tablespoon olive oil
1 clove garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 to taste salt and pepper to taste
¼ cup grated Parmesan cheese
garlic powder to taste
1 (10 ounce) can refrigerated pizza crust dough
1 cup shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with non-stick cooking spray. Heat olive oil in a skillet or frying pan over medium heat. Add garlic and saute until soft, about two minutes. Add spinach and cook until liquid has evaporated. Stir in salt, pepper, Parmesan and garlic powder. Remove from heat and let cool. On a lightly floured surface, roll out pizza crust into a 10x14 inch rectangle. Spread spinach mixture and mozzarella cheese on top of dough. Starting from on end, roll up the crust to make one large loaf. Pinch seam to seal. Place loaf onto prepared baking sheet. Bake in preheated oven for 20 to 25 minutes, until golden brown.

Prep time: 10 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 10 servings

Calories: 129.9
Fat: 4.8 g
Saturated fat: 1.7 g
Carbohydrates: 14.8 g
Sugars: 1.7 g
Dietary fiber: 1.1 g
Protein: 6.8 g
Cholesterol: 9 mg
Sodium: 428.4 mg
Potato Salad With Sour Cream and Dill


Ingredients:
yellow potatoes, hard-boiled eggs, celery ribs, mayonnaise, low-fat sour cream, tarragon vinegar, spicy brown mustard, dried dill, salt, pepper

Directions:
Cut potatoes into small bite size chunks and place in a medium saucepan.
Cover with water and boil for about 10 to 12 minutes, until just tender.  Pour off water, set the pan in a sink of cold water and cool potatoes quickly.
Dice celery and eggs and add to potatoes.
In a separate bowl, mix remaining ingredients well and then add to potato mixture and mix gently until potatoes are coated.
Libbie's  Sweet Refrigerator Pickles


Ingredients:
sugar, salt, water, cider vinegar, cucumbers, onion, green pepper

Directions:
Heat to dissolve sugar, salt, water, and vinegar.
Cool.
Pour over pickles; mix.
Put in refrigerator.
HogLager BBQ Sauce


Ingredients:
Heinz ketchup, honey, turbinado sugar, vanilla, Worcestershire sauce, onion powder, garlic powder, chili powder, liquid smoke, fresh coarse ground black pepper, celery seed, cider vinegar, soy sauce, Dijon mustard, sriracha sauce, baking soda, lager beer

Directions:
Combine all ingredients in a large, non-reactive stock pot.  Simmer over low heat for 2-hrs or until proper thickness has been achieved.  Should coat the back of a spoon without running off of it.
ladle into pint sized mason jars with seal ring lids.  follow canning instructions for sealing properly.