xiaoxl/recipe_data huggingface dataset:
Blueberry Upside-Down Cake
Category: desserts
By Janet C Belanger

A lemony cake is baked over scrumptious blueberries in a springform pan. Invert the cake so that the blueberries are on top! Serve warm with fresh whipped cream.

Ingredients:
2 cups fresh blueberries
½ cup white sugar
2 tablespoons all-purpose flour
2 tablespoons grated lemon zest
½ cup butter, softened
1 cup white sugar
3  eggs
1 teaspoon almond extract
1 tablespoon grated lemon zest
¾ cup milk
2 cups all-purpose flour
4 teaspoons baking powder
½ cup slivered almonds, toasted

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. In a medium bowl, combine blueberries, 1/2 cup sugar, 2 tablespoons flour and 2 tablespoons grated lemon zest. Toss to coat berries, then pour into the prepared pan. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract and 1 tablespoon grated lemon zest. Stir together 2 cups flour and the baking powder. Beat into butter mixture alternately with the milk, mixing just until incorporated. Pour batter over the berries in the pan. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Place serving plate over the top of the pan and carefully invert cake and plate together, so that the berries end up on top. Carefully unlock the buckle on the side of the pan and remove. Sprinkle toasted almonds on top of cake and serve warm.

Prep time: 30 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 50 mins
Yields: 1 - 9 inch springform pan

Calories: 312.8
Fat: 11.8 g
Saturated fat: 5.7 g
Carbohydrates: 47.6 g
Sugars: 28.5 g
Dietary fiber: 1.9 g
Protein: 5.6 g
Cholesterol: 68.1 mg
Sodium: 198.9 mg
Air Fryer Salmon Nuggets
Category: appetizers-and-snacks
By France C

Crispy on the outside, moist and tender on the inside, these salmon nuggets are finished off with a sweet chipotle-maple drizzle. These make a great appetizer and are also tasty served over greens. Try and find center-cut salmon filets that are at least 1-inch thick. I usually buy extra salmon, and trim off the thinner outer edges, saving for another use. I like to use a Misto® sprayer with my own oil, but feel free to use regular cooking spray.

Ingredients:
⅓ cup maple syrup
¼ teaspoon ground dried chipotle pepper
1 pinch sea salt
1 ½ cups butter- and garlic-flavored croutons
1 large egg
1 (1 pound) skinless, center-cut salmon fillet, cut into 1 1/2-inch chunks
cooking spray

Directions:
Combine maple syrup, chipotle powder, and salt in saucepan and bring to a simmer over medium heat. Reduce heat to low to keep warm. Place croutons in the bowl of a mini food processor; pulse until crushed into fine crumbs. Transfer to a shallow bowl. Whisk egg in a separate bowl. Preheat the air fryer to 390 degrees F (200 degrees C). Sprinkle salmon lightly with sea salt. Lightly dip salmon into egg mixture, letting excess drip off. Coat salmon in crouton breading and shake off extra. Set on a plate and mist lightly with cooking spray. Spray basket of the air fryer with cooking spray. Place salmon nuggets inside, working in batches to avoid overcrowding, if necessary. Cook in the preheated air fryer for 3 minutes. Gently turn salmon pieces, spray lightly with oil, and cook until salmon is cooked throughout, 3 to 4 more minutes.  Place on a serving platter and drizzle with warm chipotle-maple syrup. Serve immediately.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 servings

Calories: 364.4
Fat: 16.4 g
Saturated fat: 3.7 g
Carbohydrates: 27.2 g
Sugars: 16.4 g
Dietary fiber: 0.8 g
Protein: 25.8 g
Cholesterol: 114.5 mg
Sodium: 352.5 mg
Crab Dip With Spicy Sauce


Ingredients:
low-fat cream cheese, low-fat mayonnaise, fresh chives, chives, hot chili sauce, tomato sauce, barbecue sauce, Worcestershire sauce

Directions:
Place crab meat, cream cheese, mayonnaise and chives in a bowl. Beat until smooth.
Spoon mixture into a serving bowl, sprinkle with the  extra chives. Cover and refrigerate.
To Make The Sauce:
Combine all the sauces in a small bowl or jug, mix well.
To Serve:
Pour a little of the sauce over the top of the dip. Pour more over the dip as needed.
Quick & Easy Teriyaki Meatballs


Ingredients:
ground beef, green onions, gingerroot

Directions:
Preheat oven to 350 degrees., Mix all ingredients in a bowl- making sure teriyaki sauce spreads evenly., Form balls & place in baking dish., Bake for approximately 20-30 minutes.
Key Lime Sparkler Cookies


Ingredients:
unsalted butter, granulated sugar, salt, baking powder, key lime juice, egg, unbleached all-purpose flour, sugar, confectioners' sugar

Directions:
*citric acid (also known as sour salt] is what gives the cookies their sour bite—if you want less tang, use just a pinch.
In a medium-sized bowl, beat together the butter, sugar, salt, and baking powder till well blended.
Beat in the lime juice, lime oil, sour salt (citric acid], and the egg.
Blend in the flour thoroughly.
Roll the dough into 1" balls, and place them on lightly greased or parchment-lined baking sheets.
Bake the cookies in the top third of a preheated 350°F oven for 14 to 16 minutes, until the cookies are browned on the bottom.
Remove them from the oven, and cool on the pan for about 10 minutes before transferring to a rack.
Mix together the sugar coating ingredients in a pan or bag.
Gently shake and roll the still slightly warm cookies in the sugar till coated. Allow the cookies to cool completely, then repeat, coating again with the sugar.
(If you're freezing the cookies, you may choose to recoat the cookies in sugar once they've been removed from the freezer, before serving.].
Spice Plank-Grilled Salmon


Ingredients:
paprika, brown sugar, kosher salt, pepper, ground ginger, ground cardamom, ground cumin, ground cloves, ground cinnamon, cayenne pepper, salmon fillets

Directions:
Soak cedar grilling plank for one hour.
Prepare grill.
To prepare the rub, combine all ingredients in a small cup or bowl.
Rub mixture on the top of the salmon.
Place plank on grill, close grill for a few minutes and then place salmon, skin side down, on the plank.
Cook covered, for 10 minutes or until salmon flakes.
Spiced Maple Pumpkin Seeds
Category: appetizers-and-snacks
By ekgjester

Roasted seeds that don't splinter as much and have a deep rich flavor.  A great snack!

Ingredients:
¼ cup butter
2 cups raw whole pumpkin seeds, washed and dried
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons maple syrup

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper. In a large skillet over medium-low heat, melt the butter, then stir in the seeds. Cook, stirring constantly, until the seeds turn slightly brown in color, about 10 minutes. Remove from heat. Drain off any excess butter, and stir in the cinnamon, nutmeg, and maple syrup until the seeds are thoroughly coated with spices. Spread the seeds out onto the prepared baking sheet. Bake in the preheated oven until crisp and golden brown, stirring every 10 minutes, for 30 to 45 total minutes of baking time.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 2 cups

Calories: 136.5
Fat: 8.9 g
Saturated fat: 4.3 g
Carbohydrates: 12.2 g
Sugars: 3 g
Dietary fiber: 0.8 g
Protein: 3 g
Cholesterol: 15.3 mg
Sodium: 44.2 mg
Anti's


Ingredients:
"vodka"

Directions:
Build in a glass packed with ice cubes., Fill up with orange soda., Top with a few drops Grenadine., Decorate with an orange slice.
Ladyfingers


Ingredients:
cake flour, powdered sugar, salt, eggs, vanilla

Directions:
Preheat oven to 350°.
Sift together the salt, flour and 1/2 sugar.
Beat the egg whites until stiff, adding the rest of the powdered sugar gradually.
Beat egg yolks with the vanilla.
Fold into the beaten egg whites.
Sift the flour into the egg whites gradually.
Line ungreased baking sheet with unglazed paper.
Press batter through pastry bag 4 by 3/4 inches.
Bake 12 minutes or until golden brown.
Santa Fe Chicken Casserole


Ingredients:
black beans, no-salt-added diced tomatoes, green onions, flour tortillas

Directions:
HEAT oven to 375ºF.
COMBINE first 4 ingredients in large bowl. Add 3/4 cup cooking creme; mix lightly.
SPOON 1/3 of the chicken mixture into 9-inch pie plate; top with 1 tortilla, half the remaining chicken mixture and 1/4 cup shredded cheese. Cover with second tortilla, remaining chicken mixture, 1/4 cup shredded cheese and remaining tortilla. Top with remaining cooking creme and shredded cheese; cover.
BAKE 20 minute or until heated through; uncover. Bake 5 minute or until cheese is golden brown.
White Chocolate Peanut Butter Ritz Cracker Cookies


Ingredients:
"creamy peanut butter"

Directions:
Take Ritz Crackers and make sandwich cookies out of them using peanut butter for the filling.
Melt the almond bark according to package directions.
Dip each cookie in the melted chocolate, covering it entirely.
Place on wax paper.
Add sprinkles if desired and put in the refrigerator to cool and set.
Store in air-tight container for up to one week.
*I have also made using Nutella for the filling.
Vegan Double Chocolate Kahlua Cookies


Ingredients:
whole wheat pastry flour, baking soda, salt, canola oil, sugar, flax seeds, soymilk, Kahlua, pure vanilla extract, semisweet vegan chocolate chips, walnuts

Directions:
Preheat oven to 350.
In a large bowl, mix sugar and oil. Add flaxseeds, soy (creamer or milk], vanilla, almond extract, and mix well.
In a separate bowl, sift together flour, cocoa, baking soda, and salt.
Fold the dry ingredients into the wet a ¼ cup at a time until dough forms. Add chocolate and walnuts (optional], best to use your hands for even distribution.
Roll dough into 1-inch balls and flatten into disks. Place the disks 1-inch apart on a lined cookie sheet.
Bake for 10 minutes, remove from oven and let cool for about 5 minutes on the cookie sheet before transferring them to a wire rack or countertop to cool completely.
ENJOY!
Poached Chicken in Olive Oil, Garlic, and Green Peppercorn Sauce


Ingredients:
garlic cloves, extra virgin olive oil, green peppercorns, fresh lemon juice, fresh lemon juice, sherry wine vinegar, dried herbs, chicken breasts

Directions:
Place garlic and ½ cup of olive oil into food processor and process until garlic in finely chopped. Pour into large bowl. Whisk in the rest of the ingredients except chicken.
Have a cutting board and knife ready.  In a large sautÃ© pan and in a single layer, poach the chicken in enough salted water to just cover the pieces.  As the pieces appear done, Remove to cutting board and slice across the grain into 1 inch pieces.  If they appear a little pink, return to the water for a few seconds.
Place the sliced pieces immediately into the olive oil mixture and stir to coat.
Notes.
Can be made in advance, the dish gets better as it ages up to 5 days.  Refrigerate to store, but serve at room temperature.
If you want to increase the recipe, you don't necessarily have to increase the marinade at the same rate.  If you triple the chicken, you can probably double the marinade.
We like lots of garlic and used more.
The cooking time for the chicken will vary with the size breast you use, you may need 30 minutes, I like to use a thermometer and cook to 180 degrees.
Iceberg Wedge Salad with Warm Bacon Dressing
Category: salad
By kikosmom

An easy salad fit for company.

Ingredients:
1 head iceberg lettuce, cored and quartered
1  tomato, chopped
2  green onions, chopped
8 slices bacon
1 ½ tablespoons brown sugar
½ cup red wine vinegar
salt and freshly ground black pepper to taste

Directions:
Arrange lettuce wedges on serving plates and top each wedge with tomato and green onion pieces. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; chop when cool enough to handle. Transfer bacon to a bowl. Dissolve brown sugar with red wine vinegar, salt, and black pepper in the hot skillet over medium heat, whisking until brown sugar has dissolved. Stir bacon into dressing; adjust seasoning. Pour hot bacon dressing over lettuce wedges.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 154.6
Fat: 7.9 g
Saturated fat: 2.5 g
Carbohydrates: 13.4 g
Sugars: 8.6 g
Dietary fiber: 2.2 g
Protein: 8.4 g
Cholesterol: 20.1 mg
Sodium: 439.5 mg
Hopi Corn Stew


Ingredients:
ground beef, onions, chili powder, potatoes, carrot, white hominy, whole tomatoes, green chilies, beef broth, salt, ground black pepper

Directions:
In a large pot over medium heat, cook ground beef until evenly brown., Stir in onions, and saute until soft and translucent., Season with chili powder, and cook for about 2 minutes., Add potatoes, carrots, hominy, tomatoes, chilies and jalapenos., Pour in beef broth., Season to taste with salt and pepper., Reduce heat, and simmer 2 hours, or until potatoes and carrots are tender.
Tabouleh (Raw)


Ingredients:
cauliflower, tomatoes, scallions, garlic, cucumber, Italian parsley, lemon juice, extra virgin olive oil, sea salt

Directions:
Whisk together lemon juice, oil and sea salt and set aside.
Pulse cauliflower in food processor until it resembles fine breadcrumbs.
Transfer cauliflower to a large bowl and add remaining ingredients (including lemon/oil mixture] and mix well.
Marinate for 20 minutes at room temperature, then serve.
Mustard Broil Mackerel


Ingredients:
mackerel fillets, butter, parsley, salt, pepper, prepared mustard, dried dill, lemon juice, lemon

Directions:
Bone and fillet fish.
Rinse under cold water and pat dry.
Place fillets, skin side down on a greased broiler pan.
Combine 1 tbsp melted butter, parsley, salt and pepper and brush fish well.
Broil 2 to 3 inches from heat about 5 minutes. Do not turn.
Mix remaining butter with mustard, dill and lemon juice.
Pour over fillets and broil for 5 minutes longer or until fish flakes easily with a fork.
Serve garnished with lemon slices.
Veggie "wonton-Adas"


Ingredients:
yellow onion, garlic cloves, olive oil, pinto beans, black beans, diced tomatoes, corn, cumin, avocado, monterey jack cheese

Directions:
Heat oil in large skillet and saute' onion until soft; add garlic and cook another minute.  Let cool a bit.
Add all drained vegetables and seasonings, mix well.  Mash avocado and toss until incorporated into mixture.  Add cheese, mix well.
Spoon small amounts of mix onto each won ton wrap, moistening edges with water to seal well.  Place on cookie sheet and put in freezer for 30 minutes to one hour to harden slightly.
Heat oil on fryer or large skillet, and fry wontons a few at a time until golden and crisp.  Drain on paper towels, and serve with your favorite salsa.
These freeze well, and after cooking stay crisp if placed in a warm oven (about 200 degrees].
Onion Mushroom Stuffing


Ingredients:
onions, mushrooms, butter, celery, fresh sage, fresh parsley, salt, pepper, eggs

Directions:
In a saucepan large enough to hold all the ingredients melt the butter Cook onion and celery until softened but not brown (about 10 min] Add mushrooms, cook over med-high heat, stirring until the mushrooms are soft (4min], remove from heat Mix in the crumbled bread, toss well Add sage, parsley,salt& pepper (at this stage you may cover it and refrigerate for up to one day] Mix in the beaten eggs and stuff away!
This is enough stuffing for a 16 lb Turkey or 2 Roasting chickens.
If you have extra stuffing just put it in an oven proof dish cover tightly and bake it for the last hour of your bird's time (of course the time for this depends on the amount you have left over].
South Beach Diet Shepherd's Pie


Ingredients:
cauliflower florets, extra virgin olive oil, onion, garlic cloves, Worcestershire sauce, low-fat sour cream, reduced-fat cheddar cheese

Directions:
Heat the oven to 350. Spray a 2 quart casserole with cooking spray.
Bring a medium saucepan of water to boil. Add cauliflower and cook until tender, about 10 minutes. Drain and transfer to a large bowl.
Meanwhile, in a large skillet, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent, about 5 minutes. Add beef and brown for 10 minutes, stirring to break up lumps. Add edamame and cook, stirring occasionally, 3 minutes longer. Stir in broth and Worcestershire sauce. Season with pepper and a pinch of salt. Transfer meat mixture to the casserole.
With an electric mixer at medium speed, whip the cooked cauliflower with sour cream, egg yolk, and another pinch of salt. Spoon cauliflower evenly over meat. Top with cheese and bake for 20 to 25 minutes, or until golden on top. Serve warm.
Food Processor Chocolate Ice Cream


Ingredients:
sugar, milk, water

Directions:
In sauce pan over med. heat whisk cocoa, sugar, and 1/2 cup water to form a smooth paste. Add the other 1/2 cup water and stir constantly till warm and sugar dissolves. approximately 5 minute.
Remove from heat and add milk.
Pour mixture into metal 9x13 cake pan and freeze at least 5 hours.
Place 1/2 of the frozen mixture into food processor using the mixing blade. Process to "ice cream" texture. approximately 1-2 minute.
Repeat step 4 with the other half of the mixture.
Place in freezer safe container for 30 min and then ENJOY.
Delectable Spicy, Sweet and Salty Tofu!


Ingredients:
firm tofu, olive oil, garlic cloves, fresh ginger, maple syrup, lemon juice

Directions:
In a medium saucepan on medium high heat, saute the tofu in olive oil until browned.
Reduce the heat to medium low and add the garlic, ginger, and chili sauce. Saute for 5 minutes.
Add the maple syrup, Braggs, and lemon juice.
Cover and cook until the liquid has evaporated.
Garnish with the roasted almonds. Enjoy!
Mrs. Macnab’s Scones


Ingredients:
unbleached all-purpose flour, sugar, baking powder, unsalted butter, egg, buttermilk

Directions:
Line 2 small cookie sheets or jelly roll pans lined with parchment or foil.
Set racks in the upper and lower thirds of the oven and preheat to 425.
Stir together the flour, sugar, and baking powder in a large bowl. Rub in the butter finely, using your hands or a pastry blender.
Use a fork to beat together the egg and buttermilk. Add them to the flour mixture. Use the fork to gently mix in the liquid, scraping up from the bottom of the bowl, with a movement similar to the one used to fold in egg whites. Continue until all the dry ingredients are evenly moistened.
Scrape the dough out onto a floured surface, and gently fold it over on itself 2 or 3  times.
Cut the dough into 4 pieces and press each piece into a 5" disk. Place the disks on the prepared pans, 2 disks to a pan. Use a knife or bench scraper to cut each disk into quarters, but don’t separate the quarters.
Bake the scones until they are well risen and deep golden, about 12-15 minutes.
Leave the scones on the pans to cool for a few minutes.
Quick Chicken and Bacon Sauté


Ingredients:
bacon, boneless skinless chicken breasts, scallions, white wine

Directions:
Cut bacon into 1/2 inch pieces.
Cut the chicken across the grain into 1/2 inch slices and sprinkle with salt.
Cut the scallions, including the green tops, into thin slices.
Brown the bacon in a large frying pan.
Remove it from pan.
Put half the chicken in the pan and cook over medium-high heat, stirring frequently, about 3 minutes.
Set aside with cooked bacon.
Cook remaining chicken in the same way.
Return all the chicken and bacon to the pan and cook for another 5 minutes, until chicken is done.
Add the wine or stock and stir to deglaze the bottom of the pan.
Stir in the scallions.
Season to taste with salt and pepper.
My Louisiana Grandmother's Gumbo (My Version)


Ingredients:
whole canned tomatoes, kielbasa, frozen cut okra, cayenne powder, nutmeg, flour, black pepper, cooked rice, butter, extra virgin olive oil

Directions:
Take a thigh/leg portion and separate the drumstick from the thigh.
Skin all or half of the chicken pieces.
Broil off the chicken and sausage until well-browned.
Cut the sausages into 1/2" slices.
Add olive oil and butter to a 5 to 6 quart pot on low heat.
Add 1/3 c flour, the cayenne, nutmeg and wisk gently and quickly until it begins to thicken.
Add enough juice from the tomatoes to stop the thickening and add the chicken and sausage pieces to the pot.
Add all the tomatoes, the okra and the rough cut onions .
Use the tomato can to add water to the pot to just cover the contents of the pot and bring to a boil.
Using a wooden or plastic spoon that reaches the bottom of the pot and gently loosen any flour which begins to stick to the bottom.
Reduce heat and simmer until chicken is almost falling off the bone.
Adjust seasonings to taste and stir occasionally.
Serve in big bowls and top with boiled rice.
NOTE:  SMALL BONE FRAGMENTS will be present so take care to screen each mouthful before chewing!  Nice to have bread plates or saucers for each guest so that they can discard any bones.
Great with a crispy warm, buttered baguette or garlic bread.
VARIATIONS:
You can pull the chicken off the bone after broiling and cooling and add to the simmering pot until fully cooked and tender.
We frequently add shelled, jumbo deveined shrimp to the ingredient list.
Would translate to a slow-cooker easily if you don't require the meats to be broiled first.
Greek-style Summer Squash


Ingredients:
olive oil, garlic, roma tomato, cayenne, dried dill weed

Directions:
Prepare a large cast-iron skillet (with a tight fitting lid] with non-stick cooking spray.
Put skillet on very low-heat burner.
Add the oil and garlic; then add the squash.
Sprinkle the chopped tomatoes over the squash.
Cook, uncovered, for 10 minutes (do not stir].
Cover and cook 30 minutes (do not stir]; make sure the heat is low enough to not cause burning.
Do not be alarmed if one side of the squash is browned, that is good and how it should be.
Uncover and stir carefully (squash should be very tender and you don't want to break it up].
Increase the heat, stir gently occasionally, until the liquid is evaporated and the squash is the consistency of a chunky puree.
Remove from heat.
Season with salt, pepper, and cayenne to taste; add in the dill and stir.
Serve immediately.
Aunt Connie's Garden Fresh Salsa (For Canning)


Ingredients:
tomatoes, green bell peppers, red bell peppers, garlic cloves, tomato paste, lemon juice, canning salt, sea salt, sugar, black pepper

Directions:
Put all ingredients in a very large pot and simmer for 30 minutes.  Meanwhile wash jars, lids and rings.  Get your hot water bath pot going. Put the jars in the the hot water pot for 10 minutes prior to the salsa being done.  In a small pan put the lids in water and warm them, but do not boil them.  Take the jars out of the hot water and place the jars on the counter, fill with hot salsa, wipe rims, put lids on, rings on (just finger tip tight] and then hot water bath the jars for 20 minutes. Take out and set on towel and leave undisturbed for 24 hours.  After 24 hours check that all the jars sealed.  Take off rings wipe down jars and then put rings back on and store in a cool dry place until ready to enjoy.  Should yield approx 10-15 pint jars.  You should have a little left and you can put that in a bowl and eat it right away or just put it in the fridge and eat it in the next few days.  If a jar does not seal just put it in the fridge and eat that one first.
Happy Salsa making!
Note: To peel the tomatoes drop them whole in boiling water let sit for 1 minute, transfer to bowl of ice water, core and peel.  Also, if you don't like the consistency after you've cooked all ingredients for 30 minutes you can continue to cook and it will get thicker.  Use your jalapenos to adjust the heat we added 6 this last batch we made and it was nice and hot.