xiaoxl/recipe_data huggingface dataset:
Pudding Poke Cake
Category: desserts
By Karin Christian

This is a yellow or white cake in which holes are poked after baking, and chocolate pudding is pored over it, making it look like it has stripes when it is cut.

Ingredients:
1 (18.25 ounce) package yellow cake mix
2 (3.9 ounce) packages instant chocolate pudding mix
1 cup confectioners' sugar
4 cups milk

Directions:
Prepare and bake cake mix according to package directions for one 9x13 inch cake. Remove cake from oven. Poke holes at once down through cake to pan with the round handle of a wooden spoon. Holes should be at 1 inch intervals. Combine the pudding mix with the confectioners' sugar and gradually stir in the milk. Beat with an electric mixer at low speed for not more than 1 minute. Do not  over beat. Quickly, before pudding thickens, pour about 1/2 of the thin pudding evenly over the warm cake and into the holes. (This will make the stripes in the cake.) Allow the remaining pudding to thicken slightly then spoon over the top, and spread to frost the top of the cake. Chill for at least 1 hour before serving. Store leftovers in the refrigerator.

Yields: 1 - 9x13 inch cake

Calories: 286.7
Fat: 6 g
Saturated fat: 1.6 g
Carbohydrates: 54.4 g
Sugars: 38.2 g
Dietary fiber: 1 g
Protein: 4.3 g
Cholesterol: 6.3 mg
Sodium: 494.2 mg
Pork Chops with Apple and Cream Sauce
Category: main-dish
By Annette

Pork chops are pan-fried and served with apple slices and a delicious apple-flavored cream sauce. A quick mid-week dinner for the whole family.

Ingredients:
2 tablespoons olive oil
1 tablespoon chopped fresh thyme
salt and freshly ground black pepper to taste
4  pork chops
1 large apple - peeled, cored, and thinly sliced
1 tablespoon butter
½ cup apple juice
½ cup heavy cream
1 teaspoon cornstarch

Directions:
Combine oil, thyme, salt, and pepper in a shallow bowl. Add pork chops, brush with the marinade, and set aside for 15 minutes. Heat a large skillet over medium heat and cook pork chops until browned on one side, 4 to 5 minutes. Turn and cook until lightly browned on the other side and juices run clear, 4 to 5 minutes. Transfer pork chops to a serving plate, cover, and keep warm. Reduce heat and add butter to the skillet. Add apple slices and cook until they start to change color, 5 to 10 minutes. Transfer apples to the plate with the pork chops and keep warm. Stir apple juice, cream, and cornstarch together in a bowl. Add to the skillet over medium-high heat. Bring to a boil while scraping brown bits from the bottom of the pan. Cook and stir until sauce starts to thicken, 2 to 3 minutes. Pour sauce over pork chops and apples.

Prep time: 10 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 4 servings

Calories: 416.7
Fat: 29 g
Saturated fat: 12.4 g
Carbohydrates: 12.5 g
Sugars: 8.9 g
Dietary fiber: 1.4 g
Protein: 26.3 g
Cholesterol: 113.6 mg
Sodium: 128.5 mg
Light Tuna Salad, Chicago Hotdog Style (Sort Of)


Ingredients:
tomatoes, dill pickle, onions, celery rib, mayonnaise, mustard, light chunk tuna in water

Directions:
Easy: Toss everything into a bowl and mix.
It taste even better if you chill in the fridge for an hour or two before using.
This is great for a quick snack, to put on top of a salad, or as a meal.  You can even use 1 cup of this to make a Tuna Casserole!  Yeah, you can!  And it's fun!
Spice Rubbed Pork Roast


Ingredients:
kosher salt, black pepper, thyme, ground coriander

Directions:
Preheat oven to 325., Leave about 1/4 inch of fat on one side of the loin., Mix the spices together and rub all ove the loin., Place in a raosting pan and cook in oven for 1 1/4 hours., Let rest for 5 minutes before slicing thinly.
Crisp Lemon Sugar Cookies


Ingredients:
unsalted butter, shortening, sugar, egg, milk, vanilla extract, all-purpose flour, salt, lemon rind, lemon zest, baking soda, sugar

Directions:
In a mixing bowl, cream butter, shortening and sugar.
Add the egg, milk and extracts. Combine the flour, salt, leon rind, and baking soda; gradually add to creamed mixture.
Shape into 1-in. balls or drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
Flatten with a glass dipped in sugar.
Bake at 400 degrees F for 9-11 minutes or until edges are lightly browned.
Immediately remove to wire racks to cool.
Savory Low Fat Cinnamon Loaf


Ingredients:
flour, sugar, baking soda, cinnamon, salt, milk, lemon juice, applesauce, vanilla, sugar, cinnamon, butter

Directions:
Mix milk and lemon juice in a measuring cup and let sit 5 minutes.
In a separate bowl, mix all ingredients (batter], including the milk EXCEPT for the last 3 together (topping] with a hand mixer.
In a separate small bowl, mix the last 3 ingredients (topping] together using a fork.
Pour the batter into a greased bundt pan or 2 loaf pans and cut the topping into the batter by spoonful into the top of the loaf.
Bake at 350 degrees for 50 minutes.  Enjoy!
Rustic Apple Tart


Ingredients:
golden delicious apple, ground cinnamon, sugar, sugar

Directions:
Heat oven to 375°FF. Lightly coat a baking sheet with vegetable cooking spray.
Unfold the pie crust and place on sheet pan.
Peel, cut, and core, the apples then cut into wedges.
Place apples in a large bowl and sprinkle with the cinnamon and 2 tablespoons of the sugar and toss.
Place the apples in the center of the crust.
Fold the edges over the filling, making pleats as you go.
Sprinkle the entire tart with the remaining sugar.
Bake until the crust is golden brown, about 20 minutes.
Roasted Butternut Squash and Chicken Bisque


Ingredients:
butter, margarine, onion, celery ribs, garlic cloves, carrots, chicken, brown sugar

Directions:
Preheat oven to 350. Cut each squash in half length wise and remove seeds. Place squash flesh side down on a greased cookie sheet. Bake for 45-60 minutes or until skin side is brown and bubbly and flesh side is golden brown.
While squash is roasting, peel and cube onion, chop celery, peel and halve garlic cloves, and peel and chop carrots. (It doesn't really matter how big you make everything, because it gets blended later. The only thing to keep in mind is the bigger the pieces, the longer it takes to get cook.].
Melt the butter in a large stock pot. Add the onion, celery, and garlic. Cook until everything is beginning to get soft and has a little color. Add stock and bring to a boil. Add carrots. Reduce heat and simmer until carrots begin to soften.
At this point, you have 2 options. The chicken can be blended along with everything else (sounds a little weird, but I promise it is delicious], or you can add the chicken after blending. If you are going to blend the chicken: Cube it (again size isn't a huge issue for this option] and add it to the simmering pot. Simmer until the chicken is cooked through and the carrots are soft.
Take squash out of oven and let cool until you can handle it. Using a spoon, scoop the cooked flesh out of the skin. Add it to the simmering pot. Simmer until the squash has broken down. Remove from heat and let cool slightly.
In small batches, blend soup until smooth. (Because you are blending something hot, you will want to take the center out of the lid of your blender to vent it. Cover the hole by holding a folded up kitchen towel over it.] Once you've got all of it blended, put the blended soup back in the pot.
If you didn't blend the chicken, this is where you would cube it small and add it in, simmering until it's cooked through.
Add salt and pepper to taste. At this point, I add brown sugar, but you don't have to. Also, you can add whipping cream, but I find it's creamy enough without it and I don't miss it.
Low Carb Rich Chocolate Ice Cream


Ingredients:
heavy cream, milk, cocoa powder, erythritol, vanilla

Directions:
In a medium saucepan over medium heat combine cream, milk and cocoa, whisking to combine. Bring to a simmer. Remove from heat and stir in chocolate chips until completely melted. set aside.
In a medium mixing bowl, whisk together egg yolks and Swerve until a pale yellow and thickened, about 2-3 minutes. Add 1/2 cup of milk mixture to egg/sugar mixture while continuing to whisk so you don't cook your eggs. Repeat 2 more times adding 1/2 cup of milk mixture to egg mixture.
Stir egg mixture back into saucepan with remaining milk mixture. Place back on stove and over medium-low heat bring back to a simmer. Continue to stir until mixture thickens slightly and coats the spoon. About 5-7 minutes.
Remove from heat and pour through a mesh strainer into a medium bowl to remove any lumps that may have formed. Stir in vanilla and place bowl in an ice bath to cool to room temperature.
Completely chill mixture in the refrigerator for 4 hours or overnight is best. Freeze in Ice cream maker according to manufacturer's directions.
Creamy Tuna & Egg Salad


Ingredients:
tuna, eggs, onion, ground mustard, paprika, mayonnaise, Miracle Whip, yellow mustard, Dijon mustard

Directions:
Put eggs into a pot with cold water and bring to a boil.
Once the water is boiling, cover the pan and remove from the burner. Set your timer for ten minutes.
Cut up onion and drain tuna while the eggs cook.
Once the eggs have done their 10 minute soak,  rinse with COLD water to stop the cooking process.
Continue to rinse the eggs until you can hold them to remove the shell.
Remove the shell, rinse away any shell particles and cut into chunks (or small pieces if you like a finer texture].
Mix the egg, tuna, onion in a bowl with a fork.
Add mayo, Miracle Whip, ground mustard, paprika, salt and pepper and mix until blended.
Enjoy on bread or toast; or top a plate of mixed greens with tomatoes. You could also stuff tomatoes with the salad. A perfect summer meal when you don't want to turn on the oven!
Honey Glazed Carrots


Ingredients:
carrots, carrots, water, honey, butter, parsley flakes, salt

Directions:
Cook carrots until tender and drain., Stir remaining ingredients in until carrots are well coated., Salt to taste.
Tom's Manhattan Clam Chowder


Ingredients:
olive oil, garlic cloves, fresh parsley, basil, oregano, onion, minced clams, clams, tomatoes, water, bay leaves, potatoes

Directions:
In a large dutch oven over medium heat, add olive oil, garlic, parsley, basil, oregano and onion.
Cook until garlic is light brown.
Add minced and chopped clams with juice from cans and bottle of clam juice.
Add tomatoes, water, bay leaves, Old Bay Seasoning, salt and pepper.
Turn heat to low and continue cooking for 35 minutes.
Add potatoes and continue to cook for 30 minutes.
Serve hot.
Potluck Potato Casserole


Ingredients:
potatoes, onion, Velveeta cheese, salt, black pepper, butter, margarine, milk

Directions:
Combine first 6 ingredients in an ungreased 9x13 inch casserole dish., Heat butter and milk together and pour over mixture in pan., Sprinkle top with cornflakes crumbs., Bake uncovered at 375 for 40-45 mins, or until lightly browned and bubbly., ENJOY!
Cookies & Cream Pops


Ingredients:
coconut milk, sugar, vanilla extract

Directions:
Crush 6 cookies in a plastic bag with a rolling pan. Leave some larger pieces for texture. Set aside.
Twist off the top cookie of the remaining 8 sandwich cookies and place a popsicle stick in the middle of the cream. Place the top cookie back on top so you have a cookie “pop.”.
Whisk together coconut milk, sugar and vanilla extract, sweetening to taste.
Add your cookie pops to your popsicle mold. Pour the milk mixture in and cover the sandwich cookie at the bottom of the mold. Alternate between adding cookie pieces and coconut milk 2 to 3 more times, until the molds are filled.
Place the lid on the mold and transfer to the freezer for 4 hours, or until frozen.
Remove from the molds and enjoy!
Simple Mock Chile (Chili) Relleno Flavor Without the Fuss (Casse


Ingredients:
monterey jack pepper cheese, cheddar cheese, diced green chilies, eggs, milk, flour, sour cream

Directions:
Preheat oven to 350 degrees. Spray a medium casserole dish with non-stick cooking spray.
Beat eggs and milk together. Add the flour and continue to beat until combined.
Fold in the green chilies and the cheese.
Pour into the casserole dish and back for 40-45 minutes.
Top with a dollop of sour cream and enjoy.
Cherry Limeade (Adult)


Ingredients:
frozen limeade concentrate, cherry vodka, water, sugar, artificial sweetener

Directions:
"Place ingredients in a blender and blend! Yummo."
Fantastic Chicken Burgers
Category: world-cuisine
By TOZENUF

My friend invented this recipe and it was so fantastic I had to share! The flavor is incredible!

Ingredients:
1 pound ground chicken
½ (1 ounce) package guacamole seasoning mix
½ cup chopped fresh cilantro, divided
½  lime, juiced
¼ cup minced onion
8 slices ciabatta bread
¼ cup prepared salsa, divided
4 slices Cheddar cheese

Directions:
Preheat an outdoor grill for medium heat, and lightly oil the grate. In a bowl, mix together the ground chicken, guacamole seasoning, half the cilantro, lime juice, and minced onion until thoroughly combined. Form the chicken mixture into 4 patties. Reserve the other half of the cilantro for garnish. Grill the chicken burgers on the preheated grill until the meat is no longer pink inside, the juices run clear, and the burgers show browned grill marks, 5 to 8 minutes per side. About 2 minutes before burgers are done,  place slices of ciabatta bread onto the grill to toast, about 1 minute per side. About 1 minute before the burgers are done, top each burger with a slice of Cheddar cheese, and let melt. Serve chicken burgers on the toasted ciabatta bread, topped with about 1 tablespoon of salsa and about 1 tablespoon of the reserved chopped cilantro.

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

Calories: 576.2
Fat: 17 g
Saturated fat: 7.9 g
Carbohydrates: 60.3 g
Sugars: 2.1 g
Dietary fiber: 3.7 g
Protein: 43 g
Cholesterol: 98.9 mg
Sodium: 1293.8 mg
Chow Chow I
Category: side-dish
By SLT

A way to use all those fresh summer veggies.

Ingredients:
12 ½ pounds green tomatoes, chopped
8 large onions, chopped
10  green bell peppers, chopped
3 teaspoons salt
6  chopped green chile peppers
1 quart distilled white vinegar
1 ¾ cups white sugar
½ cup prepared horseradish
1 tablespoon ground cinnamon
1 tablespoon ground allspice
¼ teaspoon ground cloves

Directions:
In a large bowl combine tomatoes, onions, bell peppers and salt.  Let stand overnight. Drain the tomato/pepper mixture and add the hot chile peppers, vinegar, sugar, and horseradish.  Wrap the cinnamon, allspice, and cloves in cheesecloth or a porous bag, and add to tomato/pepper mixture. Boil for 15 minutes, or until tender. Pack tightly in sterilized jars and seal.

Prep time: 45 mins
Cook time: 15 mins
Total time: 13 hrs
Yields: 96 servings

Calories: 35.5
Fat: 0.1 g
Carbohydrates: 8.5 g
Sugars: 6.3 g
Dietary fiber: 0.9 g
Protein: 0.9 g
Sodium: 282.2 mg
Raisin Pumpkin Bread Gluten Free
Category: bread
By Stephanie Power Bergeron

I have to eat gluten free. My husband doesn't have to but he does. When I make the food homemade it is so much like what we have always known that it isn't a hardship. This is a lovely, moist pumpkin raisin bread. I use Better Batter® Gluten-Free all-purpose flour. I measure by weight and that has made all the difference! I refuse to use bean flour mixes; who wants bean flavor in their sweets? Let it cool completely or it will not hold together. Once it is cooled you can slice and serve. Enjoy!

Ingredients:
¾ cup packed brown sugar
¼ cup butter, softened
1 cup canned pumpkin
2  eggs
½ cup low-fat buttermilk
¼ cup maple syrup
2 cups gluten-free all-purpose flour (such as Better Batter®)
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon baking soda
¼ teaspoon ground cloves
½ cup raisins

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5x3-inch loaf pan. Beat brown sugar and butter together in a mixing bowl. Add pumpkin, eggs, buttermilk, and maple syrup; beat into the sugar mixture. Stir flour, baking powder, salt, cinnamon, nutmeg, baking soda, and cloves together in a separate bowl; blend into the pumpkin mixture. Fold raisins into the resulting batter; pour into prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 1 loaf

Calories: 108.6
Fat: 3.6 g
Saturated fat: 2.1 g
Carbohydrates: 19 g
Sugars: 16.6 g
Dietary fiber: 0.7 g
Protein: 1.3 g
Cholesterol: 28.5 mg
Sodium: 230.6 mg
Breakaway Biscuit Bread


Ingredients:
butter, bacon, parmesan cheese, onion, green pepper

Directions:
Set oven to 350 degrees.
Lightly grease a 10-inch tube pan.
Cut biscuits into quarters (4 pieces, use a scissors to make it easier!].
Dip all pieces lightly in melted butter to coat.
Place one-third of the biscuits all around into bottom of prepared pan.
Sprinkle with half of the bacon, Parmesan cheese, onion and green pepper over the biscuits.
Repeat.
Top with last third of dipped biscuits.
Bake for 40-45 minutes.
Delicious.
Apricot Chutney


Ingredients:
onion, ginger, mustard seeds, curry powder, cayenne pepper, golden raisin, vinegar, sugar, cilantro

Directions:
In a 3 quart, non-stick frying pan, combine oil, onion, and ginger.
Add mustard seed, curry powder, and cayenne pepper to pan and stir for 4 minutes before adding the remaining ingredients.
Do not yet add cilantro!
Let cook for 7 minutes, taste a sample, and add salt if desired while stirring in the cilantro.
Remove from heat and let cool.
Package and place in refrigerator.
Serve with cream cheese.
on bread slices.
on crackers, or with Indian curries.
Jalapeno Strawberry Jam
Category: side-dish
By Lynette Sullivan

This is a favorite in our family at Christmas.  This jam is not spicy, but can be made to be spicy by adding more peppers or a few habanero peppers.  The flavor of the sweet strawberries combined with the flavor of the peppers gives this jam a wonderful flavor dimension. The strawberries may be frozen (thawed and crushed) and the peppers may be canned (drained and chopped).

Ingredients:
4 cups crushed strawberries
1 cup minced jalapeno peppers
¼ cup lemon juice
1 (2 ounce) package powdered fruit pectin
7 cups white sugar
8  half pint canning jars with lids and rings

Directions:
Place the crushed strawberries, minced jalapeno pepper, lemon juice, and pectin into a large saucepan, and bring to a boil over high heat. Once simmering, stir in the sugar until dissolved, return to a boil, and cook for 1 minute. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Allow to cool overnight Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Prep time: 40 mins
Cook time: 20 mins
Total time: 9 hrs
Yields: 8 - half pint jars

Calories: 90
Fat: 0.1 g
Carbohydrates: 23.1 g
Sugars: 22.6 g
Dietary fiber: 0.3 g
Protein: 0.1 g
Sodium: 0.2 mg
Chocolate Wave Zucchini Bread
Category: breakfast-and-brunch
By Lisa Perry

This bread is moist and chocolaty, with a neat layered look.

Ingredients:
⅓ cup shortening
1 ⅓ cups white sugar
2  eggs
1 ½ cups grated zucchini
⅓ cup water
1 teaspoon vanilla extract
1 ⅔ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
1 teaspoon pumpkin pie spice
⅓ cup chopped walnuts
3 tablespoons unsweetened cocoa powder
⅓ cup mini semi-sweet chocolate chips

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.

Yields: 1 loaf

Calories: 262.7
Fat: 10.5 g
Saturated fat: 2.9 g
Carbohydrates: 40.4 g
Sugars: 25.3 g
Dietary fiber: 1.6 g
Protein: 4 g
Cholesterol: 31 mg
Sodium: 226.5 mg
Beef Stroganoff over Rice


Ingredients:
butter, portabella mushrooms, onion, white wine, ground beef, salt, ground pepper, sour cream, plain yogurt, rice

Directions:
In a medium skillet, sauté butter, onion, wine & mushrooms.
Start the rice cooking on a separate burner.
Stir the onion & mushroom mixture until the onions are transparent (about 2 minutes].
Add in ground beef, salt & pepper.
Cook until beef is no longer pink.
Drain 1/2 the excess fluid, leaving 1/2 in the skillet.
Lower heat to medium low.
Stir in the sour cream and plain yogurt.
Let simmer for 10 minutes over low heat.
Serve over cooked rice.
Biscuit Crust


Ingredients:
flour, baking powder, salt, butter, milk

Directions:
In a medium bowl whisk together flour, salt and baking powder.
Cut in the butter to resemble coarse cornmeal.
Add the milk and quickly stir to gather dough into a ball.
Gently, on a lightly floured board roll out to fit the pie plate or top of a deep dish pie.
**Ifyou need this partially baked roll the biscuit dough 1/4 inch thick, place lined pie plate/dish in a 350 degree oven for 10 minutes, fill and continue recipe for pie.
Sweet and Spicy Cocktail Meatballs
Category: appetizers-and-snacks
By Jordanna Novak

Everybody loves meatballs at parties, and this recipe won't let you down! Seasoned beef meatballs are simmered in a sweet and spicy sauce. You can also use ground venison instead of the ground beef.

Ingredients:
1 pound ground beef
½ cup dry bread crumbs
¼ cup milk
⅛ teaspoon ground black pepper
1 tablespoon snipped fresh parsley
⅓ cup minced onion
1 teaspoon salt
1  egg
½ teaspoon Worcestershire sauce
¼ cup shortening
1 (12 ounce) bottle chile sauce
1 ¼ cups grape jelly

Directions:
In a large bowl, combine the ground beef, dry bread crumbs and milk. Blend in ground pepper, parsley, onion, salt, egg and Worcestershire sauce. Mix thoroughly. Shape the beef mixture into 1 inch meatballs. In a large skillet, melt the shortening over medium heat and brown the meatballs. Meanwhile, in a medium saucepan, mix the chile sauce and grape jelly over medium heat, stirring occasionally, until jelly is melted. Pour the sauce over the browning meatballs and simmer for 30 minutes, or until meatballs are thoroughly cooked.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 4 servings

Calories: 726.5
Fat: 31.5 g
Saturated fat: 10.4 g
Carbohydrates: 88.6 g
Sugars: 66.1 g
Dietary fiber: 0.8 g
Protein: 24.6 g
Cholesterol: 115.8 mg
Sodium: 758.8 mg