xiaoxl/recipe_data huggingface dataset:
Hungarian Kiffles
Category: world-cuisine
By Rach

This is the real deal, direct from my Hungarian descendants. These yummy, delicate cookies are just the right amount of sweetness and are absolutely addicting! Simple ingredients, but do take some work, but well worth it! Always a holiday favorite!

Ingredients:
1 pound butter, softened
1 pound cream cheese, softened
4 cups sifted all-purpose flour
1 pound walnuts, ground
1 cup white sugar
2 tablespoons milk, or more as needed

Directions:
Beat butter and cream cheese in the bowl of a stand mixer until pale yellow and creamy. Gradually add 2 cups flour to butter mixture until the dough is too thick for the mixer. Stir remaining 2 cups flour into the butter mixture by hand and knead until dough falls off hands easily. Roll dough into a ball, place in bowl, cover with plastic wrap, and chill in the refrigerator for 8 hours or overnight. Preheat oven to 375 degrees F (190 degrees C). Stir walnuts and sugar together in a bowl. Pour milk into walnut mixture and stir to form a paste. Turn dough onto a floured work surface and roll to desired thickness. Cut dough into 2-inch squares. Place about 1 teaspoon walnut filling in the center of each square. Roll the dough from 1 corner to the other corner around the walnut filling and transfer to a baking sheet. Bake in the preheated oven until light brown, 10 to 15 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 8 hrs 25 mins
Yields: 36 servings

Calories: 289.4
Fat: 23 g
Saturated fat: 10.1 g
Carbohydrates: 18.3 g
Sugars: 6 g
Dietary fiber: 1.2 g
Protein: 4.4 g
Cholesterol: 41.1 mg
Sodium: 110.8 mg
Better-Than-Takeout Sesame Tofu


Ingredients:
extra firm tofu, egg, cornstarch, sesame seeds, sugar, cornstarch, water, rice vinegar, soy sauce, garlic clove

Directions:
Cut tofu into 1/2 thick slices. Place in a 9Â<U+FFFD>~13Â<U+FFFD>Â<U+FFFD> baking pan lined with a tea towel, top with another towel followed by another baking pan. Weight with something heavy (soup cans or something], and let press for 20-30 minutes. Cut into cubes.
Coat tofu cubes in egg, then toss in cornstarch until coated and dry. Shake off extra cornstarch.
Combine sugar, cornstarch, water, rice vinegar, soy sauce, sesame oil, chili paste, and garlic in a small saucepan. Bring to a boil, and boil for 5 minutes, until thick.
While sauce is cooking, heat oil in large non-stick skillet or wok. Carefully place tofu in hot oil, spacing evenly so the pieces donÂ<U+FFFD>ft stick together. Cook (without touching!] for 3-5 minutes, or until golden brown on the bottom, and then carefully turn and cook other side. Continue to turn until cubes are golden on a few sides. Remove to a paper-towel lined plate.
Wipe out tofu pan and heat a drizzle of oil. Saute broccolini, turning once, for about 2-4 minutes or until bright green and tender. Remove from heat. Return tofu cubes to pan, and pour over sauce. Stir until well coated. Serve with jasmine rice and sprinkled with lightly toasted sesame seeds.
Grandma's Goulash


Ingredients:
onion, hamburger meat, Velveeta cheese, rotel, tomato sauce, whole kernel corn, elbow macaroni, garlic powder

Directions:
Cook elbow macaroni according to package directions and drain.
Brown hamburger meat with chopped onion.
Drain.
In large pot combine macaroni, hamburger meat, Rotel, Tomatoe sauce, corn, garlic, salt, and pepper.
Cut up Velveeta into cubs and add to pot.
Cover and cook on low stirring occasionally, until Velveeta is thoroughly melted.
If too thick for your liking, you may add milk by the ¼ cup until desired consistency, but it's supposed to be rather thick.
Serve with cornbread and pinto beans.
Chocolate Wave Zucchini Bread


Ingredients:
shortening, white sugar, eggs, zucchini, water, vanilla extract, all-purpose flour, baking soda, salt, baking powder, pumpkin pie spice, walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C]. Grease one 9 x 5 inch loaf pan.
In a large bowl, cream shortening and sugar together. Mix in eggs. Add zucchini, water, and vanilla; stir. Blend in flour, baking soda, salt , baking powder, and pumpkin pie spice. Stir in nuts.
Divide batter in half, and add cocoa powder and chocolate chips to one of the halves. Pour plain batter into bottom of the loaf pan. Pour chocolate batter on top of plain batter.
Bake until wooden pick inserted into center comes out clean, about 1 hour. Cool 10 minutes, and remove from pan. Store in refrigerator.
Potato Gratin, Simple and Delicious


Ingredients:
potatoes, gouda cheese, garlic clove, salt, fresh ground pepper, nutmeg

Directions:
Slice the potatoes thinly. The thickness of a coin is what you want. If you have a mandolin or foodprocessor, I suggest using it to slice them.
Butter a big casserole dish.
In a big bowl mix together cream, garlic, salt pepper and nutmeg.
Add the potato slices to the cream mixture and toss to coat.
Put half the potato layers in an even layer in the casserole dish.
Sprinkle half the grated cheese on top and layer the remaining potatoes over this. Pour over the cream mixture and finish with the remaining cheese.
Bake for 1 hour and 20 minutes in the middle of the oven.
Horseradish Mayonnaise(Vegan)


Ingredients:
vegan mayonnaise, lemon, sea salt, fresh ground black pepper

Directions:
"Put all of the ingredients in a bowl and whisk well to combine. Store covered in the fridge for up to 2 weeks. Enjoy!"
Light Fantastic Pizza Sandwich


Ingredients:
margarine, tomato sauce, pineapple slice

Directions:
Butter the outside of the bread slices, and fill the inside (unbuttered] sides of the sandwich as follows:.
Tablespoon of tomato sauce, spread on one slice of each sandwich.
Top with chicken (or ham, bacon etc] generously, then sliced (drained] pineapple, and cheese.
Finish off with upper slice of bread, then press and toast.
Enjoy : ]].
Almond Bars


Ingredients:
butter, flour, sugar, egg, baking powder, salt

Directions:
Preheat oven to 325 degrees., Mix all together., Pour into an 8x8 baking pan for 25 minutes.
African Vegetable Stew


Ingredients:
onion, parsley, garlic cloves, cinnamon, turmeric, pepper, ginger, water, carrot, dried lentils, long grain rice, whole tomatoes, frozen green peas, frozen green beans

Directions:
Melt margarine over medium heat in a large saucepan; add onion, parsley, garlic, cinnamon, turmeric, pepper and ginger; stir occasionally until onion is tender - add some water if it begins to stick.
Stir in water, carrot and lentils; boil, then reduce heat and cover to simmer 25 minutes.
Stir in rice, and undrained tomatoes; boil, then reduce heat and cover to simmer for 20 minutes.
Stir in peas, beans and salt and pepper to taste; boil, then reduce heat and cover to simmer 5 minutes or till tender.
If desired, serve with a dollop of yogurt or sour cream - 1 serving = 275 cal, 3g fat, 56g carb, 10g fibre, 12 g pro.
Pineapple Bread Souffle
Category: desserts
By Jessica Gopalakrishnan

So simple and so delicious you'll want to make an extra one for the next day. It's always the requested dish to bring to parties, from picnics to Thanksgiving. You don't know whether to eat it as a side dish or dessert, but it will be gone either way. My mom calls it 'white trash souffle' because it's best made with that long-lasting, favorite white bread! If desired, garnish with pineapple slices or maraschino cherries.

Ingredients:
½ cup butter
1 cup sugar
4  eggs
5 slices white bread, cut into 1 inch cubes
1 (20 ounce) can crushed pineapple, drained
⅓ cup brown sugar, packed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 6x10 inch baking dish. Cream the butter and sugar together in a mixing bowl until light and fluffy. Beat in the eggs one at a time. Stir in the bread cubes and pineapple until well blended. Pour the mixture into the prepared baking dish. Sprinkle brown sugar evenly over the top. Bake in preheated oven until bread points on top are golden brown, 45 to 60 minutes. Cool before serving.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 servings

Calories: 352.6
Fat: 14.6 g
Saturated fat: 8.2 g
Carbohydrates: 53.1 g
Sugars: 44.9 g
Dietary fiber: 0.9 g
Protein: 4.8 g
Cholesterol: 123.5 mg
Sodium: 226.4 mg
Roasted Potatoes With Arugula-Pistachio Pesto


Ingredients:
fingerling potatoes, olive oil, kosher salt, fresh ground black pepper, arugula leaves, fresh parmesan cheese, pistachios, water, fresh lemon juice, garlic clove

Directions:
Place a jelly-roll pan in oven and preheat oven to 400 degrees.  Combine potatoes and 1 tablespoons oil in a medium bowl; toss well.  Arrange potatoes in a single layer on preheated pan. Sprinkle potatoes with 1/2 teaspoons salt and 1/4 teaspoons pepper.  Bake at 400 degrees for 20 minutes; toss potatoes.  Bake an additional 25 minutes or until tender, stirring every 10 minutes.
Combine remaining 3 tablespoons oil, remaining 1/4 teaspoons salt, 1/8 teaspoons pepper, arugula leaves, parmesan cheese, pistachios, 2 teaspoons water, lemon juice and garlic in a food processor; process until smooth.  Combine arugula mixture and hot potatoes in a medium bowl; toss well.
Pound Cake Slices With Nutella and Fresh Strawberries


Ingredients:
"fresh strawberries"

Directions:
Spread approximately 1 T of Nutella on each slice of pound cake.  Top with strawberry slices.
Enjoy.
Pineapple Upside-Down Cake from Scratch
Category: desserts
By BakerGal

This is an old-fashioned upside-down cake recipe from my German grandmother from scratch. She used this same cake batter for many different fruits as an alternative to pineapple. She often used fresh Italian prunes or pitted fresh cherries. My grandparents owned a bakery and this cake was very popular in the 1950s and 1960s. Serve warm or at room temperature with whipped cream.

Ingredients:
½ cup brown sugar
¼ cup unsalted butter, melted
3 (1/2 inch thick) slices fresh pineapple, quartered
12  frozen cranberries
⅔ cup white sugar
½ cup unsalted butter, softened
2 large eggs
1 ½ teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon almond extract
½ teaspoon ground cinnamon
¼ teaspoon salt
1 ½ cups unbleached all-purpose flour
¾ cup milk

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch diameter, 2 1/2-inch tall round cake pan. Stir brown sugar and melted butter together in a bowl. Spread evenly over the bottom of the prepared cake pan. Place pieces of pineapple on top of brown sugar mixture and around the outer edge of the pan, all facing the same way. Place 2 pieces in the center. Place a cranberry between each pineapple piece. Beat white sugar and softened butter together using an electric mixer in a bowl until light and fluffy. Add eggs, one at a time, beating well and scraping the sides of the bowl after each addition. Pour in baking powder, vanilla extract, almond extract, cinnamon, and salt. Mix well. Add 1/2 cup flour and 1/4 cup milk to batter at a time, mixing well after each batch until thoroughly blended. Pour batter over pineapple slices, making sure batter gets between them. Spread and smooth batter using an offset spatula. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Remove cake from the oven and let cool on a wire rack for 15 to 20 minutes. Run a knife around the edges of the cake to loosen. Place a plate over the cake pan and quickly invert, waiting a few seconds for it to fall if it doesn't immediately separate from the pan.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 1 9-inch cake

Calories: 319.3
Fat: 15.4 g
Saturated fat: 9.3 g
Carbohydrates: 42.2 g
Sugars: 26.8 g
Dietary fiber: 0.9 g
Protein: 4.1 g
Cholesterol: 75.3 mg
Sodium: 158.4 mg
Zucchini Yogurt Multigrain Muffins
Category: bread
By CARINAB

I tried finding a recipe to get my picky toddler to eat her vegetables. Since I couldn't find a healthy one, I came up with this. Using one cup carrots and one cup zucchini is a nice way to get both the yellow and green veggies into the diet! Any type of nuts, raisins, etc. may be used in the recipe -- whatever is on hand and toddler approved.

Ingredients:
1 ½ cups all-purpose flour
¾ cup whole wheat flour
¾ cup oat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
3  eggs
½ cup vegetable oil
½ cup unsweetened applesauce
1 cup plain yogurt
1 cup white sugar
¾ cup honey
2 teaspoons vanilla extract
1 cup shredded zucchini
1 cup shredded carrots
½ cup chopped pecans  (Optional)
½ cup raisins  (Optional)

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 muffin cups. In a bowl, sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, honey, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, pecans, and raisins. Scoop into the prepared muffin cups. Bake 18 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.

Prep time: 15 mins
Cook time: 20 mins
Total time: 55 mins
Yields: 24 muffins

Calories: 207.1
Fat: 7.6 g
Saturated fat: 1.2 g
Carbohydrates: 33.1 g
Sugars: 20.9 g
Dietary fiber: 1.7 g
Protein: 3.5 g
Cholesterol: 23.9 mg
Sodium: 185.9 mg
Teriyaki Steak Sandwich With a Twist


Ingredients:
mirin, brown sugar, green onions, ginger, garlic, dark soya sauce, salt, green cabbage, garlic clove, salt, black pepper, vegetable broth, rice vinegar, mirin

Directions:
Marinade.
Place all the marinating ingredients in a large shallow bowl and stir well.
Next add the sirloin steak slices to the marinade, cover the bowl and place in the fridge to marinate 8 to 24 hours.
When ready to assemble your sandwich take the marinated meat out of the fridge and set on counter until needed. The meat should be at room temperature before frying it.
Vegetable Topping.
In a large pot sauté the cabbage, garlic, salt and pepper in the sesame oil for 3 to 5 minutes.
Next add the vegetable broth, vinegar and miring and braise on medium low heat for 10 to 15 minutes, until tender. Taste and season with additional salt and pepper if desired. Keep warm till needed.
Assembling Sandwich.
Remove the steak from the marinade, reserving marinade in a small covered pot. Place the pot on medium high heat and boil for 10 minutes, watching that it doesn't boil dry. Simmer on lowest heat until needed.
Panfry the steak slices on high heat in vegetable oil until lightly browned, remove from pan and put back in boiled marinade and simmer on lowest heat.
Lightly toast and butter the Kaiser rolls; add the sliced steak and top with cabbage.
Best when served warm.
Rave Reviews Coconut Cake
Category: desserts
By Glenda

A wonderful moist coconut cake perfect for birthday parties. Walnuts and pecans are interchangeable in this recipe.

Ingredients:
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1 ⅓ cups water
4  eggs
¼ cup vegetable oil
2 cups flaked coconut
1 cup chopped walnuts
4 tablespoons butter
2 cups flaked coconut
2 teaspoons milk
3 ½ cups confectioners' sugar
½ teaspoon vanilla extract
1 (8 ounce) package cream cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 or 9 inch round cake pans. Blend the cake mix, pudding mix, water, eggs and oil in a large mixing bowl. Beat at medium speed for 4 minutes. Stir in 2 cups of the coconut and the chopped walnuts. Pour the batter into the prepared pans. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cakes cool in pans for 15 minutes then remove and finish cooling on rack. To Make Frosting: Melt the butter or margarine in a skillet. Add the 2 cups flaked coconut and stir constantly over low heat until golden brown. Spread coconut on absorbent paper to cool. Cream the remaining 2 tablespoons butter or margarine with the cream cheese. Add the milk and confectioners' sugar alternately, beating well. Add the vanilla and stir in 1 3/4 cups of the toasted coconut. To Assemble Cake: Spread tops  of cooled cake layers with some of the frosting. Stack them and then frost the sides of the cake. Sprinkle Cake with the remaining toasted coconut.

Yields: 1 -8 or 9 inch layer cake

Calories: 692.5
Fat: 34.9 g
Saturated fat: 15.5 g
Carbohydrates: 90.9 g
Sugars: 68.6 g
Dietary fiber: 3.6 g
Protein: 7.7 g
Cholesterol: 93.6 mg
Sodium: 577.5 mg
Peach Upside Down Muffins


Ingredients:
all-purpose flour, granulated sugar, baking powder, salt, eggs, milk, butter, brown sugar, maraschino cherries

Directions:
In medium bowl, mix together egg, milk and melted shortening. Set aside.
Sift together flour, sugar, baking powder and salt. Fold into egg mixture until just combined.
Divide butter and brown sugar equally among 12 muffin tin cups. Heat in a 375*F oven until melted (a minute or two].
Place one cherry half in the center of each tin cup and arrange peach slices around it. Spoon batter over cherries/peaches.
Bake 25 mins or until center is set. Remove from oven and turn out onto serving platter (or wire rack over wax paper to catch the buttery, sugary drips] immediately. Let cool.
Red Lobster Cheddar Bay Biscuits (Copycat)


Ingredients:
Bisquick baking mix, masa harina, butter, cheddar cheese, milk, garlic powder, water, butter, garlic powder, dried parsley flakes, Accent seasoning

Directions:
NOTE: OLD BAY WITH LEMON & HERB SEASONING IS OFTEN DISPLAYED BY FISH AND SEAFOOD IN MOST MAJOR U.S. SUPERMARKET CHAIN BUTCHER DEPARTMENTS (SAFEWAY, ETC.]. PLACE oven rack in center position; PREHEAT oven to 450°F.
MEASURE 2 cups Bisquick, then 1/2 tablespoon yellow masa harina into a medium bowl; GRATE 2 tablespoons of cold firm butter using a cheese shredding grate; BLEND baking mix and butter mixture until coarse and crumbly; GRATE 1/2-3/4 cup shredded medium-sharp cheddar cheese into mixture in bowl without stirring (NOTE: DO NOT ADD TOO MUCH CHEESE OR BAKED BISCUITS WILL SCORCH].
BLEND 1/4 teaspoon garlic powder into 2/3 cup milk; POUR mixture all at once over Bisquick and cheese in bowl; STIR ingredients just until a soft dough forms, without overmixing.
DROP 9 evenly portioned spoonfuls of dough evenly on baking sheet.
SEPARATE one egg, reserving the white in a small bowl; WHISK 3 tablespoons water into the bowl for the BEFORE-BAKING BASTE; BRUSH the dough lightly and evenly with this mixture.
BAKE biscuits on the center rack at 450°F between 8-10 minutes or until golden brown; PROCEED to the next step while biscuits are baking.
ADD 1/4 cup margarine or butter into a small microwave-safe bowl; MICROWAVE on 100% power for 40 seconds; STIR in the following BASTE ingredients: 1/2 teaspoon garlic powder, 1/4 teaspoon Old Bay Lemon & Herb Seasoning, 1/4 teaspoon lightly crushed dried  parley flakes, and 1/8 teaspoon Accent seasoning.
REMOVE baking sheet with biscuits from oven; TURN oven off.
BRUSH tops of each baked biscuits generously with the AFTER-BAKING BASTE; RETURN baking sheet with basted biscuits to the cooling oven just long enough for baste to "bake" into biscuits (with oven OFF].
SERVE hot and ENJOY!
Salmon Spread II
Category: appetizers-and-snacks
By CHRISTINEPAAVOLA

Poached salmon elevates a simple cream cheese spread to new heights! Serve with crackers.

Ingredients:
1 pound salmon fillets
1 (8 ounce) package cream cheese, softened
½ cup sour cream
2  finely chopped green onions
½ teaspoon salt
2 drops hot pepper sauce
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce

Directions:
In a medium saucepan of simmering water, poach the salmon filets 10 minutes, or until flaky and tender. In a medium bowl, mix together cream cheese, sour cream, green onions, salt, hot pepper sauce, lemon juice and Worcestershire sauce. Flake salmon into the mixture. Cover and refrigerate 8 hours, or overnight, before serving.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 3 cups

Calories: 78.7
Fat: 6.3 g
Saturated fat: 3.1 g
Carbohydrates: 0.8 g
Sugars: 0.2 g
Protein: 4.6 g
Cholesterol: 23.5 mg
Sodium: 97.4 mg
Fig Pickles


Ingredients:
baking soda, water, fresh figs, sugar, vinegar, cinnamon, ground cloves, lemons

Directions:
Dissolve soda in water, bring to a boil and pour over figs.
Let stand a few minutes, drain and rinse thoroughly in cold water.
Dissolve sugar in vinegar, add spices and lemons and bring to a boil in a large, nonreactive stockpot.
Add figs and cook until clear.
Lift out figs and pack into jars.
Reduce syrup until thick and pour over the figs.
Top jars with seals and rings.
Process jars in boiling water bath until lids seal.
Wendy's Garden Ranch Chicken Pita


Ingredients:
chicken breasts, lettuce, red cabbage, carrot, fresh parmesan cheese, cold water, unflavored gelatin, vinegar, salt, garlic powder, Worcestershire sauce, parsley flakes, oregano, thyme, basil, romano cheese, fresh parmesan cheese, egg substitute

Directions:
For the salad dressing, mix together gelatin and cold water. Microwave on 'HIGH' for approximately 2 minutes, until just hard boiling.
Mix in vinegar then whip in oil. Mix in finely chopped red sweet pepper, salt, garlic powder, Worcestershire sauce, grossly ground black pepper, parsley flakes, oregano, thyme and basil.
Refrigerate for approximately 15 minutes before mixing in grated fresh Romano cheese, grated fresh Parmesan cheese and egg substitute, until thick. Refrigerate overnight to thicken mixture even more.
Preheat kitchen barbecue to medium heat. Salt and pepper chicken whites. Grill chicken whites for 5 minutes on each side, until no longer pink inside.
Meanwhile, well mix together Roman lettuce slices, red cabbage slices and grated carrot into a large bowl.
Remove done chicken whites from grill; dice chicken whites.
Heat each pita bread into microwave oven for 20 seconds. Fill the middle of each pita bread length wise, as a taco, with 1 1/2 cups of lettuce mixture.
Top lettuce mixture with approximately 1/3 cup chicken dices. Pour 1 tablespoon salad dressing on top chicken dices. Evenly sprinkle with finely grated Fresh Parmesan cheese. Roll, and serve.
Russian Dressing


Ingredients:
mayonnaise, ketchup, Worcestershire sauce, salt, fresh ground black pepper

Directions:
"Combine above ingredients. You can use immediately or allow to sit so flavors can mingle."