xiaoxl/recipe_data huggingface dataset:
Cranberry Sour Cream Coffee Cake with Pecan Crumb Topping
Category: desserts
By Bibi

Fresh cranberries and pecans are plentiful around the end of the year, and they make a great combination in this yummy coffee cake. Serve warm, if you like with coffee, or as a dessert.

Ingredients:
½ cup light brown sugar
½ cup white sugar
½ cup all-purpose flour
½ teaspoon ground cinnamon
1 pinch salt
¼ cup cold unsalted butter
½ cup chopped pecans, or to taste
3 ⅔ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup unsalted butter, at room temperature
1 cup white sugar
½ cup brown sugar
¾ cup sour cream
3 large eggs
1 tablespoon vanilla extract
1 ¼ cups whole milk
2 cups chopped fresh cranberries

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan. Combine brown sugar, white sugar, flour, cinnamon, and salt for crumb topping in a medium bowl and toss lightly with a fork. Grate the butter into the flour mixture using the largest side of a box grater. Combine with a fork or pastry knife until ingredients are combined and have the appearance of very coarse meal; the pieces should be loose and not sticking together. Stir in pecans and set topping aside. Combine flour, baking powder, and salt for cake in a large bowl. Combine butter, white sugar, and brown sugar in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy, about 2 minutes. Add sour cream, eggs, and vanilla extract and mix, scraping the bowl as needed, for 1 minute. Add flour mixture on low speed in thirds, alternating with milk, ending with the flour mixture. Mix until just smooth. Stir in cranberries with a spoon. Spread batter into the prepared baking pan and sprinkle topping evenly over the batter. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 55 minutes. Cool in the pan on a wire rack for about 10 minutes. Serve warm.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 25 mins
Yields: 1 9x13-inch cake

Calories: 518
Fat: 24.2 g
Saturated fat: 13.1 g
Carbohydrates: 69.7 g
Sugars: 38.8 g
Dietary fiber: 2.2 g
Protein: 6.9 g
Cholesterol: 91 mg
Sodium: 258.2 mg
Shaye's Frosty Navel


Ingredients:
"Cool Whip"

Directions:
"Mix all ingredients in blender."
Easy Sausage Gravy and Biscuits
Category: trusted-brands-recipes-and-tips
By JimmyDean

Hot jumbo buttermilk biscuits with creamy sausage gravy are ready in just 15 minutes for a hearty, family-favorite breakfast.

Ingredients:
1 (16 ounce) can refrigerated jumbo buttermilk biscuits
1 (9.6 ounce) package Jimmy Dean® Original Hearty Pork Sausage Crumbles
¼ cup flour
2 ½ cups milk
Salt and ground black pepper to taste

Directions:
Bake biscuits according to package directions. Meanwhile, cook sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently.  Stir in flour. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper. Split biscuits in half.  Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 8 servings

Calories: 332.8
Fat: 18.7 g
Saturated fat: 6.1 g
Carbohydrates: 30.8 g
Sugars: 7.7 g
Dietary fiber: 0.5 g
Protein: 9.8 g
Cholesterol: 24.9 mg
Sodium: 718.3 mg
Kumara(Kumala or Sweet Potato) Pie


Ingredients:
kumara, brown sugar, cinnamon, eggs, butter, pineapple ring, cinnamon, nutmeg

Directions:
Preheat oven to 350 ° F.
Boil Kumara until tender and drain excess water.
Mash with butter & add beaten eggs and pineapple juice.
Place mixture into a greased oven dish and decorate with pineapple rings and sprinkle lightly with brown sugar, cinnamon and nutmeg.
Bake for 30-40 minutes or until golden,
**This pie is delicious served with Ice-cream or Whipped cream~.
Ralph's Retch


Ingredients:
"strawberry Jell-O gelatin dessert"

Directions:
Prepare jello according to package directions.
Pour into shallow pan and chill until firm, about 3 hours.
Using a dull knife, make as many cuts as possible across the length and width, forming tiny cubes.
With an adult's help, grind ice cubes in a blender.
Spoon alternating layers of crushed ice and gelatin pieces into tall glasses, filling them about 2" away from tops.
Slowly pour soda into each glass until full, then stir gently.
Serve retch with ice tea spoons, so your guests can get at every chilly glob.
Venison Kabobs


Ingredients:
Burgundy wine, cider vinegar, liquid smoke, salt, white pepper, garlic powder, cherry tomatoes, fresh mushrooms, onions, green peppers

Directions:
Put meat cubes into a shallow marinating container (I use my tupperware marinating container with lid so I can turn the container over during the marinating time]; set aside.
Combine the next 8 ingredients in a mixing bowl or large glass measuring cup; pour over meat.
Cover and refrigerate 48 hours, stirring occasionally (or turn container over].
Remove meat from marinade; reserve marinade.
Alternately thread meat and vegetables on skewers; brush with marinade.
Grill over medium-hot heat for 15 minutes; turn and baste frequently with marinade.
Serve with rice.
Lemon Linguine


Ingredients:
linguine, onion, garlic cloves, butter, sour cream, milk, lemon-pepper seasoning, salt, parmesan cheese, fresh parsley

Directions:
cook linguine according to package directions; drain and keep warm.
Saute onion and garlic in butter in a skillet over medium-high heat until onion is tender.
Stir in sour cream and next 3 ingredients; cook 1 minute. Remove from heat. Toss with linguine. Sprinkle with cheese and chopped parsley.
Peanut Butter Doggie Cookies


Ingredients:
whole wheat flour, eggs, milk, shortening, peanut butter

Directions:
Preheat oven to 350 degrees., Mix all ingredients together., Shape into walnut size balls and place on ungreased cookie sheet., Press criss cross into each ball with fork., Bake for 20 minutes., Let cool completely., Feed to your special puppy.
Spring Couscous Stuffed Bell Peppers


Ingredients:
bell peppers, olive oil, onion, black pepper, oregano, of fresh mint, tomatoes, sun-dried tomato, couscous, feta cheese, of fresh mint, basil

Directions:
Preheat oven to 450 degrees. Line a baking sheet with foil. Put peppers, cut side down, on the surface. Drizzle with 1 Tablespoon of olive oil and season with salt and pepper. Roast in the oven for 4-6 minutes.
In a large skillet heat the other tablespoon of olive oil.  Add onion and sauté for a few minutes.  Then add beef and garlic salt and pepper.  Cook beef and crumble. Drain well. Let cool a few minutes.
Add mint, oregano, both diced tomatoes, couscous and half of the feta cheese. Gently toss together.
In a baking dish, place peppers cut side up this time and fill with meat and cheese mixture. Top with remaining one cup of feta.  Bake at 375 degrees for an additional 10-15 minutes or until heated through.
Garnish with fresh mint or basil.
Craisin Pecan Sandies


Ingredients:
all-purpose flour, baking powder, salt, unsalted butter, sugar, egg, vanilla, lemon juice, lemon zest, milk, craisins, dried cranberries, pecans

Directions:
Preheat oven to 375.
Sift together flour, baking powder, pecan dust, and salt. Set aside.
Cream butter and sugar together in large bowl of electric stand mixer (a hand mixer works as well] and beat until light in color.
Add wet ingredients (egg, milk, lemon juice, lemon zest, and vanilla] and beat to combine.
Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.
Stir by hand, the craisins and chopped pecans.
Mold into cookie shape with hands, or use an ice cream scoop and a fork to push them down into a cookie shape.  They do not spread much.  Place about 1” to 1 ½ apart on a cookie sheet.
Bake for 15 to 18 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time.
Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack.
Depending on cookie size, it yields about 2 -3 dozen.
Baked Chocolate-Coffee Donuts
Category: bread
By stephmoskal

After tons of trial and error, I have finally created a baked donut that isn't compromised in flavor or texture. I hope these chocolate-coffee donuts become a sweet staple to your home as they have mine! Add your favorite glaze or powdered sugar, or enjoy without anything else - they're that good!

Ingredients:
1 teaspoon unsalted butter
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
½ cup packed brown sugar
¼ cup buttermilk
2 tablespoons buttermilk
¼ cup strong brewed coffee
1  egg
1 tablespoon unsalted butter
½ teaspoon vanilla extract
¼ cup chocolate chips, or to taste  (Optional)

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease a 6-cavity donut pan with 1 teaspoon butter and set aside. Whisk flour, cocoa powder, and baking powder together in a large bowl. Set aside. Whisk brown sugar, 1/4 cup plus 2 tablespoons buttermilk, coffee, egg, 1 tablespoon butter, and vanilla extract together in another bowl. Add milk mixture to flour mixture; whisk until blended and smooth. Stir in chocolate chips. Pour batter into a large, resealable plastic bag, cut 1 corner, and squeeze batter into the prepared donut pan, filling each mold about 2/3 full. Bake in the preheated oven until donuts spring back when lightly pressed, about 8 minutes. Let cool in the pan on a wire rack for about 5 minutes; turn pan over directly onto rack to release donuts. Allow to cool for 5 minutes more.

Prep time: 15 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 6 donuts

Calories: 229.4
Fat: 6.3 g
Saturated fat: 3.5 g
Carbohydrates: 41.3 g
Sugars: 22.6 g
Dietary fiber: 2.2 g
Protein: 4.8 g
Cholesterol: 38.4 mg
Sodium: 116.6 mg
Mary's Best Zucchini Bread


Ingredients:
zucchini, white sugar, eggs, unsweetened applesauce, vanilla, flour, cinnamon, salt, baking soda, nutmeg, baking powder, fresh lemon rind, walnuts

Directions:
Preheat oven to 325°F.
Grease two loaf pans.
Combine flour, cinnamon, salt, soda, nutmeg, powder, and lemon (or orange] peel in a large bowl; set aside.
Combine sugar, eggs, applesauce, oil and vanilla in a large bowl.
Add shredded zucchini and walnuts; stir to combine.
Add zucchini mixture to flour mixture; stir well.
Pour evenly into prepared loaf pans; sprinkle tops with cinnamon sugar.
Bake 60-65 minutes or until loaves test done with toothpick.
Let cool in pans 10 minutes; remove from pans onto wire rack to cool completely.
*Note: Loaves freeze well.
Jimmy Dean Southwestern Sausage Tarts
Category: trusted-brands-recipes-and-tips
By JimmyDean

A snap to make, these Southwest-style egg, sausage, Cheddar, and salsa tarts are perfect for brunch or as party appetizers.

Ingredients:
1 (16 ounce) package Regular Flavor Jimmy Dean Pork Sausage, cooked, crumbled and drained
2 (15 ounce) packages refrigerated pie crusts
2 cups chunky-style salsa, drained
6  eggs, lightly beaten
1 teaspoon salt
1 teaspoon pepper
½ cup milk
1 cup shredded Cheddar cheese

Directions:
Preheat oven to 350 degree F. Unwrap piecrusts and roll each out to slightly thinner than original thickness. Use a 4-inch cookie cutter to cut circles out of crust; gently press each circle into bottom and up the sides of ungreased muffin cup baking pans (crust will not reach top of tin). If necessary, re-roll dough scraps to make additional dough circles. Combine cooked sausage with remaining ingredients; mix well. Spoon mixture into each crust, filling about 3/4 full. Bake 40 minutes or until crust is browned.

Yields: 24 servings
Strawberry Cake


Ingredients:
frozen sweetened strawberries, flour, strawberry Jell-O gelatin dessert, water, eggs, powdered sugar, butter, strawberry

Directions:
Prehaet oven to 350*.
Mix cake mix, flour and Jello until well blended.
Add in water, eggs and oil on low speed until well blended.
Mix in half the strawberries.
Pour into greased and floured cake pans.
(I like to use a 9 X 13, but you can use any size pans you want].
Bake for 30 minutes or untill a tooth pick comes out clean.
Cool.
For the frosting, blend together sugar and margarine.
Add in strawberries, Cream well.
Frost the cooled cake.
Spicy Rib Rub for Pork Roast


Ingredients:
paprika, dried oregano, garlic powder, dried whole thyme, ground black pepper

Directions:
Combine all ingredients.
Rub on a 2 ½ to 3 pound pork roast.
Place roast in a Dutch oven, uncovered, 350 degrees for approximately 1 ½ hours or until internal temperature reaches 145 degrees.
Do not overcook.
Twice-Baked Potato Casserole
Category: side-dish
By JillNicole

Easy and delicious! Always a favorite with everyone!

Ingredients:
1 teaspoon butter
10  russet potatoes, peeled and cubed
salt to taste
1 (8 ounce) container sour cream
1 (8 ounce) package cream cheese
2 cups shredded Cheddar cheese, divided
1 (3 ounce) package real bacon bits
2 tablespoons chopped chives  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with butter. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and return to the pot. Season potatoes with salt and mash until smooth. Stir in sour cream and cream cheese. Stir in 1 1/2 cup Cheddar cheese and bacon bits. Spread potato mixture in the prepared baking pan. Bake in the preheated oven until heated through, about 20 minutes. Sprinkle remaining 1/2 cup Cheddar cheese on top; continue baking until cheese is melted, 5 to 10 minutes more. Garnish with chives.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 10 servings

Calories: 475.6
Fat: 22.5 g
Saturated fat: 13.6 g
Carbohydrates: 53.1 g
Sugars: 2 g
Dietary fiber: 3.7 g
Protein: 17.7 g
Cholesterol: 65.4 mg
Sodium: 515.3 mg
Dried Cherry Almond Muffins


Ingredients:
dried cherries, almond paste, all-purpose flour, buttermilk, butter, extra-large eggs, all-purpose flour, yellow cornmeal, sugar, baking powder, salt

Directions:
Preheat oven to 350F (175C].  Line 2 muffin tins with muffin liners.  I got 16 nicely-sized muffins out of this recipe.  Half fill any empty muffin containers with water to distribute heat while baking.
Toss the dried fruit and almond paste with the 2 tblsps of flour to coat.  Set aside.
Combine all the wet ingredients in a bowl and whisk to blend.
Combine all the dry ingredients in a large bowl and whisk to combine and distribute well.
Add wet ingredients to dry and stir to mix.  Stir in dried fruit and almond paste.  Do not overmix.  You will have a very thick batter.
Fill muffin tins to just above top of liner (easy to do as batter is so thick].
Bake for 25-30 minutes, or until golden and test done with a toothpick.
Healthy Carrot Soup


Ingredients:
carrots, potato, celery, skim milk, onion, garlic clove, saffron, cilantro

Directions:
Steam the carrots and potatoes for 2-4 minutes. They don’t have to become super soft - just soft enough to be able to process in your food processor.
Warm the skim milk slightly and mix the saffron with it. Set aside.
In a skillet, heat 1/4 tsp of oil (you can easily skip it.just add salt to the onions to help it sweat it out], add the onions, garlic,chopped celery and salt.  Cook until soft, 2-3 minutes.
Transfer the contents of the skillet to a food processor, adding the steamed vegetables, and process until smooth.
Transfer the puree to a saucepan, heat to a boil and then bring it down to a simmer. Add the saffron milk, stirring for a minute.  Turn off heat.
Popeyes Famous Biscuits (Copycat)


Ingredients:
bread flour, cornstarch, baking powder, salt, granulated sugar, baking soda, Accent seasoning, white pepper, palm oil, coconut oil, vegetable shortening, buttermilk, salted butter, salt, granulated sugar

Directions:
PLACE oven rack in center position; PREHEAT oven to 450°F.
PROCESS the DRY INGREDIENTS in a food processor until thoroughly combined (1 3/4 cups bread flour, 1/4 cup cornstarch, 1 tablespoon baking powder, 1 1/4 teaspoons salt, 1 1/4 teaspoons granulated sugar, 1/2 teaspoon Butter Buds seasoning, 1/4 teaspoon baking soda, 1/8 teaspoon Accent seasoning, 1/8 teaspoon white pepper].
ADD 1/8 cup vegetable shortening plus 1/8 cup cold solidified coconut oil by tablespoonfuls to the dry ingredients in food processor; PROCESS mixture until fine and crumbly.
WHISK 3/4 cup buttermilk with 1 egg white in a 2-cup pour-spout measuring cup; POUR mixture through the feeder on food processor while running; PROCESS dough until it comes together and blades begin to slow down.
TRANSFER dough mixture onto a generously floured board; ROLL dough very thinly using a rolling pin, using as few passes as possible over dough; RE-FLOUR board (and re-flour whenever needed to prevent dough from sticking]; FOLD in half, then into half again; ROLL dough very thinly in the same previous manner; REPEAT rolling and folding no more than 3 times, to insure flakiness without over-working dough; ROLL dough into a rough ball.
ROLL dough with rolling pin until it is between 1/2" - 3/4" thick; CUT into rounds using a biscuit cutter or small drinking glass, re-piecing and re-using scraps.
ARRANGE biscuit dough rounds on a baking sheet.
MELT approximately 2 tablespoons margarine or butter; STIR in 1 pinch salt and 1 pinch granulated sugar; BRUSH tops of each baked biscuit evenly with this BASTE (biscuits may be re-basted after baking if desired].
BAKE biscuits on the center rack at 450°F between 10-13 minutes, or until golden brown (oven temperatures vary, so have oven light on to keep an eye on them].
SERVE hot and ENJOY.
Raspberry Liqueur


Ingredients:
raspberries, vodka, sugar, water

Directions:
In a quart jar, raspberries, 1 cup sugar, and vodka. (I use frozen raspberries as the freezing process breaks down the cell walls, allowing you to get more juice].
Seal jar tightly, and place in a dry, dark place for about 2 weeks.
After two weeks, strain the liquid using a double layer of cheese cloth.  Gently squeeze the raspberries, getting as much juice from the raspberries as possible.
In a fresh quart jar, add the second cup of sugar, glycerin, water to top and the strained liquid.  Seal and store again in a dark place until sugar is dissolved.
Once the sugar has all dissolved, bottle the resulting liqueur in a fresh bottle and let age for roughly 3 months.
Ricotta Cheese Blintzes With Berry Topping


Ingredients:
whole wheat flour, unbleached all-purpose flour, low-fat milk, eggs, salt, sugar, vanilla extract, part-skim ricotta cheese, vanilla extract

Directions:
1. Combine all the dry ingredients together. In another bowl, whisk together milk, eggs and vanilla.
2. Mix together all the wet and dry ingredients thoroughly until no lumps remain.
3. Heat a large skillet or a wide crepe pan until sizzling hot. Lightly brush with vegetable oil. Pour about 3/4 ladle full onto the pan and quickly shake around the pan to spread the batter evenly. Cook for about 1 minute on one side, flip around and cook for 20-30 seconds on another. Proceed in the same manner with the rest of crepes.
4. Transfer crepes on a plate and fold in half from two sides like an envelope.
Mix ricotta cheese with vanilla extract.
Open up each crepe, smear a tablespoon of ricotta cheese along the center of each crepe, fold in half from two sides and lay on a plate. Stack the rest of crepes.  Top with cherry fruit filling and serve.
Reduced-Fat Banana Cream Pie (Cooking Light)


Ingredients:
sugar, ground cinnamon, margarine, sugar, cornstarch, salt, egg, 1% low-fat milk, margarine, vanilla extract, bananas, Cool Whip Lite

Directions:
Combine first 3 ingredients in a small bowl; stir well. Add 1 tablespoon of egg white (discard remaining egg white] and 1 tablespoons melted margarine (I usually add a tiny bit more]; toss with a fork until moistened. Press into bottom and 3/4 up sides of a 10-inch pie plate coated with cooking spray. Bake at 325°F for 17 minutes; let cool on a wire rack.
Combine 1/2 cup sugar, cornstarch, salt, and egg in a large bowl; stir well with a wire whisk, and set aside.
Heat milk over medium-high heat in a medium heavy saucepan to 180°F or until tiny bubbles form around edge (do not boil].
Remove from heat. Gradually add hot milk to sugar mixture, stirring constantly with whisk.
Return milk mixture to pan. Add 1 tablespoon margarine, and cook over medium heat 4 minutes or until thickened and bubbly, stirring constantly. Reduce heat to low, and cook an additional 2 minutes, stirring constantly until it has reached a thick custard consistency.
Remove from heat; stir in vanilla and banana flavour.
Place pan in a large ice-filled bowl for 25 minutes or until egg mixture cools to room temperature, stirring occasionally.
Remove pan from ice. Fold in the sliced ripe banana until evenly dispersed, and spoon mixture into prepared crust. Spread whipped topping evenly over filling. Cover loosely, and chill 4 hours.
Served garnished with additional bananas and sprinkled cinnamon.
Chocolate Orange Cupcakes


Ingredients:
hot water, all-purpose flour, baking powder, baking soda, salt, orange, eggs, granulated sugar, buttermilk, vanilla extract, unsalted butter, bittersweet chocolate, unsalted butter, confectioners' sugar

Directions:
Preheat the oven to 350°F (180°C].
Line 12 standard muffin cups with paper liners.
In a small bowl, stir the cocoa powder into the hot water until it dissolves; set aside.
Sift the flour, baking powder, baking soda, and salt together into a bowl.
Using the finest rasps of a hand held grater, grate the zest from the orange into the bowl.  Set aside.
In a large bowl, whisk together the eggs and granulated sugar until well combined.
Whisk in the buttermilk and vanilla, then the dissolved cocoa.
Whisk in the melted butter, then the dry ingredients.
Using a tablespoon, divide the batter among the muffin cups filling each about half full.
Bake until the cupcakes are puffed and a skewer inserted into the center of one comes out clean 15-20 minutes.
Let cool completely on a wire rack.
Remove the cupcakes from the pan.
To make the frosting, melt the chocolate in a double-boiler or in the microwave and let cool to room temperature.
Meanwhile, using a stand mixer, beat the butter and confectioners' sugar with the paddle on medium speed until creamy and smooth, about 3 minutes.
Beat in the melted chocolate until combined.
Fill a pastry bag fitted with a 1/2-inch star tip with the frosting and pipe a spiral on top of each cupcake.
Refrigerate the cupcakes until 30 minutes before serving to set the frosting.
Seasoned Hard Pretzels


Ingredients:
garlic powder, yellow mustard, 2bleu's Sweet Mustard Sauce for Pretzels and More!

Directions:
Preheat oven to 325°F Break pretzels into bite size peices.
Mix the garlic powder and dry dressing mix. Add oil and stir. Pour mixture over pretzels.
Toss gently to coat then let stand 10 minutes. Stir again and let stand again for another 10 minutes.
Spread on cookie sheet in a single layer and bake for 7 minutes.
Turn pretzels and bake another 7 minutes. Serve with warm mustard.
Sunshine Salad


Ingredients:
orange gelatin, crushed pineapple, carrot

Directions:
Prepare gelatin according to package directions, substituting the pineapple juice for the equivalent amount of cold water.  Cool, and place in refrigerator.
When gelatin has thickened (about 1-1 1/2 hours], still in carrots and pineapple, distributing them evenly.  Return to refrigerator to completely set.  To serve, unmold or serve from bowl.