xiaoxl/recipe_data huggingface dataset:
Buttermilk Devil's Food Cake With Freshly Squeezed Orange Cream Cheese Frosting


Ingredients:
vegetable shortening, flour, buttermilk, eggs, pure vanilla extract, cream cheese, butter, confectioners' sugar, orange zest

Directions:
PREHEAT oven to 350F; Generously grease two 9 inch round cake pans with solid vegetable shortening, then dust with flour, shake out the excess flour; Set aside.
COMBINE the cake mix, cocoa powder, buttermilk, vegetable oil, eggs, and vanilla in a large mixing bowl; Blend with an electric mixer until the batter is thick and smooth; Pour into prepared pans.
BAKE the cake until it springs back when lightly pressed with your finger, approximately 35 minutes; Cool cakes in pans on wire rack for 30 minutes more and then slip both cakes out of the pans into your freezer; (Frozen cakes are much easier to frost.] Now you can prepare the frosting.
COMBINE cream cheese and butter with your electric mixer on low speed until fluffy, stop the machine; Add the confectioners’ sugar; Continue to blend on low until the sugar is well combined; Add the orange juice and zest, Increase the speed and beat until frosting is light and fluffy; Use at once to frost cake.
STORE frosted cake in fridge.
Dark Chocolate Chip Cookies with Greek Yogurt
Category: desserts
By Kelsey Gibson

Light and fluffy cookies with a little zip from the Greek yogurt.

Ingredients:
¾ cup packed dark brown sugar
½ cup unsalted butter, softened
¼ cup full-fat Greek yogurt
2 large eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
2 teaspoons hot water
1 ¾ cups cake flour
1 ¼ cups whole wheat flour
1 teaspoon salt
1 cup dark chocolate chips
1 cup semisweet chocolate chips
½ cup chopped walnuts  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Cream brown sugar, butter, and yogurt together in a bowl. Add eggs one at a time, beating after each addition. Beat in vanilla extract. Dissolve baking soda in hot water and add to the batter. Stir in cake flour, whole wheat flour, and salt, being careful not to overmix. Stir in dark chocolate chips, semisweet chocolate chips, and walnuts. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets. Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 30 cookies

Calories: 169.9
Fat: 8.2 g
Saturated fat: 4.1 g
Carbohydrates: 23.3 g
Sugars: 8.6 g
Dietary fiber: 1.3 g
Protein: 2.8 g
Cholesterol: 20.9 mg
Sodium: 129.8 mg
Heavy Metal Filet Steak Sandwich


Ingredients:
mayonnaise, Dijon mustard, tomatoes, lettuce

Directions:
Slice filets through the middle, horizontally, to end up with 4 thinner filets about 1/2 inch thick each.
Cook filets on a hot grill for 2-4 minutes per side, or until cooked to your preference.
Salt and pepper both sides of each filet.
Slice rolls in half horizontally.
Spread the mayonnaise on the cut side of the top halves.
Spread the mustard on the cut side of the bottom halves.
When the filets are done, slice them into 1/2-inch-thick strips.
Arrange the sliced filets evenly over the mustard on each bottom roll.
Place the tomato slices over the filets.
put the shredded lettuce on top of the tomatoes.
Place the top buns on the lettuce and slice the sandwiches diagonally into two even halves.
Hold each sandwich half together with toothpicks to serve.
Guiltless Hot Chocolate


Ingredients:
granulated sugar, hot water, salt, vanilla extract

Directions:
Combine cocoa powder, sugar, salt, and hot water in a medium saucepan., Stirring frequently, cook over medium heat until mixture boils., Stir in the half and half and heat through, but do not boil., Remove from heat and add vanilla and almond extracts. Blend well.
Santa Claus Cookies


Ingredients:
eggs, cream cheese, powdered sugar, imitation vanilla, sweetened flaked coconut

Directions:
COOKIES: Mix cake mix, eggs, oil and sprinkles in a bowl.
Roll into 1 inch balls and place on a cookie sheet.
Bake at 350 degrees for 10 minutes.
Let cool completely before frosting.
ICING:  Mix sugar, cream cheese, vanilla and coconut in a bowl until well blended using a rotary beater.
Frost cooled cookies and enjoy.
Bran Muffins - Low Cal


Ingredients:
buttermilk, raisins, unsweetened applesauce, Splenda granular, molasses, eggs, whole wheat flour, salt, baking soda

Directions:
In medium bowl stir together bran, buttermilk and raisins, let soak for 10 minutes.
Spray muffin tins with non stick cooking spray, preheat oven to 350. In mixing bowl add splenda, molasses, applesauce, eggs and mix on low speed  till well blended. Add buttermilk mixture and mix on medium speed for 1 minute.
Add flour, baking soda and salt and mix on low speed till incorporated. Increase speed to medium and mix for 3 minutes. Divide mixture into 12 muffin tins, bake for 15 - 20 minutes.
Spanish Stuffed Peppers


Ingredients:
onion, garlic clove, diced tomatoes, water, bottled chili sauce, chili powder, cumin, salt, pepper, brown sugar, Worcestershire sauce, fresh cilantro, white rice, black beans, monterey jack cheese

Directions:
Spanish Rice (can be made in advance]:
Sauté onion, garlic and pepper in vegetable oil until tender.
Add rest of ingredients.
Stir, cover and simmer for 35-40 minutes.
Stuffed Peppers:
Spray casserole dish with non-stick spray.
Cut slit in one side of each chili, removing seeds and membrane, carefully leaving the stem intact.
Mix together Spanish rice, beans and 1 cup cheese.
Divide the rice/bean mixture between the poblano peppers.
Place in casserole dish, cover and bake in 350°F oven for 35 minutes or until chiles are tender.
Sprinkle top with remaining cheese (1 cup] and continue baking until melted (approximately 5 minutes].
Note:   Place peppers on a foil-lined baking sheet.  Bake in a 425°F oven for 20-25 minutes until skin is bubbly and browned.   Cool in ziplock bag or covered casserole dish for 30 minutes or until cool enough to handle.   Peel skin. This process can also be done on an outside grill or over a gas burner.
Creamy Potato Salad


Ingredients:
potatoes, green beans, radishes, spring onions, hard-boiled eggs, sour cream, mayonnaise, tarragon vinegar, prepared mustard, dried dill

Directions:
Combine vegetables & eggs in a bowl.
Combine remaining ingredients together & then add to potato mixture, toss lightly and chill before serving.
Char Siu BBQ'd Chicken


Ingredients:
brown sugar, hoisin sauce, five-spice powder, black pepper, white pepper, minced garlic clove, chicken, salt

Directions:
Mix together the sauce by combining the hoisin, brown sugar, Shaoxing wine, five spice powder, pepper, sesame oil, garlic, and red food coloring (if using].
Season the chicken with salt to taste, and place the chicken on a medium-hot grill, turning once, for 10 minutes per side. Keep an eye on the chicken to make sure it doesn’t burn.
Put about half of the BBQ sauce in a small bowl for serving, and set aside.
After 20 minutes. Baste the chicken with the remaining sauce and continue to grill until the chicken is cooked through (time will vary depending on the size of the chicken]. Transfer the chicken to a serving platter, brush with the reserved sauce, and serve.
Overnight Ice Cream French Toast With Cinnamon Banana Syrup


Ingredients:
unsalted butter, vanilla ice cream, eggs, cinnamon, maple syrup, vanilla, cinnamon, bananas

Directions:
Spread melted butter on baking sheet(s] until well coated.  Set aside.
Whisk together ice cream, eggs, and 2 teaspoons cinnamon in large shallow bowl until well combined.  Dip bread slices in mixture, allow to soak for a few seconds, then place on baking sheet(s].  Cover bread and set in refrigerator overnight.
Preheat oven to 400 degrees F.  Remove French toast  from refrigerator (bring to room temperature if using  a temperature sensitive baking dish such as glass] and remove cover.  Bake at 400 degrees F for about 10-15 minutes per side or until golden brown and slightly crispy.
Meanwhile, place maple syrup, vanilla, 1 teaspoon cinnamon, and banana in microwave safe bowl.  Microwave on high in 1 minute increments, stirring after each,  until bananas are soft, about 3-5 minutes.  Serve over French Toast.
Herbed Turkey Loaf


Ingredients:
lean ground turkey, frozen spinach, egg, puff pastry

Directions:
Preheat your oven to 400'F.
Combine the turkey, spinach and soup mix in a bowl.  Set aside.
On a lightly floured board, unfold 1 sheet of the thawed puff pastry (I use Sarah Lee].  This is Parve so I feel good about using it.
Lay the pastry out with the with the fold lines on the pastry going vertically.
Cut slits on each side of the pastry and mound the  filling onto the pastry between the two fold marks.
Starting at one end fold the pastry strips over the filling, alternating each side to cover.
Place on an ungreased baking sheet.  Beat the egg and brush over the pastry.
Bake for 30-35 minutes until the pastry is crispy and golden.
If you use an instant-read thermometer it should register 160'F when inserted through the center.
Cool slightly, then slice and serve.
Bon Apetit.
Baked Creamed Potatoes


Ingredients:
potatoes, mayonnaise, sour cream, milk, eggs, mustard, parsley, cheese, parmesan cheese

Directions:
Peel and chop potatoes, cook in boiling salted water until tender, drain well.
Mash until smooth, mix with mayonnaise, sour cream, milk, lightly beaten eggs, mustard and parsley; season with salt and pepper.
Press mixture though a sieve, spoon mixture evenly into a greased casserole dish.
Sprinkle with grated cheeses.
Bake in a moderate oven 20 - 30 minutes or until golden on top.
Cajun Martini


Ingredients:
vodka, peppar vodka, dry vermouth

Directions:
First, make the jalapeno vodka:  cut the whole pepper lengthwise in half, then crosswise into 1/4-inch-thick slices.  Drop pepper slices and seeds into vodka bottle and replace cap.  Let stand at least 1 hour, but flavor will be strongest after 6 hours.  Keep refrigerate, if desired, for future use.
Once jalapeno vodka is ready,  place 1/2 cup jalapeno vodka and remaining ingredients (except for garnish] in pitcher or cocktail shaker.  Stir or shake gently, then strain into 2 martini glasses.  Garnish with sliced jalapeno.
Mixed Nuts With Rosemary


Ingredients:
unsalted butter, dried rosemary, salt, cayenne

Directions:
Preheat oven to 350 degrees., Melt butter with rosemary, salt and cayenne., Spread nuts on cookie sheet and pour butter mixture over them, tossing to coat., Bake for 10 minutes, stirring occasionally.
Stuffed Acorn Squash
Category: side-dish
By Weavre

Very easy acorn squash with stuffing, that even the kids like, when you want to do something with it besides just butter and brown sugar!

Ingredients:
1  acorn squash, halved and seeded
4 tablespoons butter, divided
4 tablespoons brown sugar, divided
2 cups dry bread stuffing mix, divided
1 ½ cups chicken broth, divided
salt and pepper to taste
garlic powder to taste
onion powder to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place squash, face up, in a shallow baking dish.  In each half place 2 tablespoons butter, 2 tablespoons brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder.  Wrap each half tightly with aluminum foil. Bake in preheated oven for 60 minutes, or until squash is very tender.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 2 to 4 servings

Calories: 1230
Fat: 30.6 g
Saturated fat: 16.4 g
Carbohydrates: 216.2 g
Sugars: 52.4 g
Dietary fiber: 17.4 g
Protein: 25.8 g
Cholesterol: 66.8 mg
Sodium: 4671.2 mg
Dees Chicken and Dumplings


Ingredients:
chicken, water, carrots, celery, green onion, chicken bouillon cube, salt, pepper, flour, baking powder, chives, parsley, milk, salt

Directions:
Boil chicken with water covering chicken in soup pot with tight lid.
Add carrots and celery and bullion cook until chicken is falling off bone, about 2 hours; take chicken out and debone.
Chop chicken in bite size pieces.
Add back to soup pot with onion, peas, salt and pepper.
Add 2 more cups water.
Bring back to boiling.
In another bowl, mix flour, baking powder, milk, salt and oil and drop by teaspoon in boiling chicken stock. You can add 1 tablespoon parsley or finely chopped chives if you want.
Cover pot with lid and cook about 20 minutes on a low simmer so it doesn't burn.
Don't lift lid in the 20 minutes that dumplings are cooking cause the steam cooks the dumplings.
Octoberfest Sausage Soup


Ingredients:
smoked sausage, beef broth, chicken broth, celery, onion, green bell pepper, cornstarch, swiss cheese, sauerkraut, half-and-half, white pepper, green onions

Directions:
Combine broths, celery, onion, green pepper and potato in large saucepan; bring to a boil over high heat. Reduce heat to low; simmer until vegetables are crisp-tender, about 15 minutes.
Add dissolved cornstarch; cook and stir until soup thickens.
Cut sausage into quarters, lengthwise, then cut crosswise into 1/4" pieces. Add sausage, cheese, sauerkraut, half and half and white pepper. Stir.
Continue heating until mixture is hot. DO NOT BOIL. Serve immediately.
Alaskan Salmon Dip


Ingredients:
salmon fillets, butter, onion, cream cheese, sour cream, Worcestershire sauce

Directions:
Wrap Salmon in tin foil with Butter and Onions, bake in oven on 350 for about 15 to 20 or until done (cooking times my very, he never was exact on cooking time so just be sure to watch it].
Then debone the Salmon and flake it using a fork.
In a large bowl add salmon, cream cheese, stir, add sour cream, Worcestershire,  relishes, and garlic salt, stir again.
Makes sure to add Worcestershire and garlic salt to taste.
Can be served hot or cold.
Goes well with crackers, bread or even sandwiches.
Oat Bran Applesauce Muffins


Ingredients:
oatmeal, all-purpose flour, brown sugar, cinnamon, baking powder, egg substitute, skim milk, canola oil, chunky applesauce

Directions:
Combine oat bran, oatmeal, flour, brown sugar, cinnamon, and baking powder., In a separate bowl, combine egg substitute, milk, canola oil, and applesauce., Mix moist and dry ingredients together., Spoon into 18 muffin tins sprayed with nonstick spray., Optional:  Sprinkle each muffin with a cinnamon and sugar mixture before baking., Bake in preheated 375 degree oven for approximately 20 minutes or until browned.
Vegetarian Pizza Muffins


Ingredients:
ricotta cheese, mozzarella cheese, swiss cheese, parmesan cheese, dried oregano, garlic, whole wheat English muffins, broccoli florets

Directions:
Preheat oven to 375 degrees., Combine first 6 ingredients in a bowl., Spread about 2 tablespoons on each muffin half and place on cookie sheet., Top with broccoil and remaining cheese mixture., Bake 10 minutes or until cheese melts.
Kelsey's Signature Salsa


Ingredients:
plum tomatoes, garlic cloves, fresh cilantro leaves, sugar, chipotle chiles in adobo, corn tortilla chips, 6-inch corn tortilla

Directions:
Prepare a grill to medium-high heat.
Brush the tomatillos, tomatoes, garlic, jalapeno and onions with some oil and grill over direct heat until char marks appear. Remove from the grill and let cool.
To control the spice in your salsa, stem and remove the seeds and ribs from the jalapeno for a milder flavor. Combine the tomatillos, tomatoes, garlic, jalapeno and onions in a food processor and pulse until mostly pureed, but slightly chunky. Add the cilantro and sugar and sprinkle with salt and black pepper. Continue to pulse until pureed. Taste and add more salt and black pepper if desired. Set half of the salsa aside in a serving dish. Add the chipotles to the food processor and pulse with the remaining salsa until combined. Add to the serving dish. Serve with tortilla chips.
Cook's Note:
If making corn tortilla chips with fresh tortillas, heat 1 inch of vegetable oil in a large cast-iron skillet over medium-high heat until the temperature registers 350 degrees F. Using tongs, work in batches to fry the tortilla quarters until golden brown and crisp, about 30 seconds. Transfer to a wire rack over a rimmed baking sheet and sprinkle with salt immediately. Repeat until all the tortillas have been fried.
Italian Quinoa Skillet


Ingredients:
olive oil, mushrooms, fresh spinach, garlic cloves, onion, crushed tomatoes, parmesan cheese, salt, pepper, black olives

Directions:
Add 2 TB olive oil to a large skillet at medium heat.  Add chopped mushrooms, chopped onion and crushed garlic.  Saute 3-5 minutes.
Add chopped spinach to skillet and cover.  Cook for ~5 minutes, stirring as needed.  Onions should be softened and spinach reduced at the end of this step.
Mix in cooked quinoa, stirring to evenly combine vegetables and quinoa.  Stir in crushed tomatoes and Italian Seasoning.  Heat through, ~10 minutes. Add salt and pepper to taste.
Stir in parmesan cheese and sliced olives and heat another 5 minutes.
More sliced olives or cheese may be added to individual servings, as desired.
Pizelles (Italian Waffle Cookies)


Ingredients:
eggs, granulated sugar, margarine, canola oil, vanilla, all-purpose white flour, baking powder, powdered sugar

Directions:
Prepare pizelle iron according to manufacture's instructions.
Beat eggs well with sugar, then blend in the slightly cooled melted margarine.
Add oil, extracts, baking powder, and flour (add this 1 cup at a time, mixing in slowly].
Pour small ladlefuls of batter onto your heated pizelle iron and cook for just 30 seconds to 1 minute or according to the directions on your pizelle iron.
They will be lightly golden when cooked, but still soft -- remove quickly with tongs to a cooling rack.
As the next cookie is baking, the first cookie will cool and get crisp -- dust both sides withpowderd sugar, and remove to plate.
Serve with coffee.
No Bake Chocolate Peanut Butter Cookies
Category: desserts
By JJsMa

The best no-bake chocolate cookies. They're not dry and gritty. It's the best!

Ingredients:
1 ¾ cups white sugar
½ cup milk
½ cup margarine (such as Country Crock®)
¼ cup unsweetened cocoa powder
3 cups quick-cooking oats
½ cup creamy peanut butter
1 teaspoon vanilla extract

Directions:
Line a baking sheet with waxed paper. Bring sugar, milk, margarine, and cocoa powder to a boil in a large saucepan for 1 1/2 minutes. Remove from heat and stir in oats, peanut butter, and vanilla extract until dough is evenly mixed. Drop tablespoonfuls of dough on prepared baking dish and let rest until cooled and set, about 50 minutes.

Prep time: 10 mins
Cook time: 5 mins
Total time: 1 hr 5 mins
Yields: 2 dozen cookies

Calories: 164.9
Fat: 7.3 g
Saturated fat: 1.5 g
Carbohydrates: 23.3 g
Sugars: 15.5 g
Dietary fiber: 1.6 g
Protein: 3.1 g
Cholesterol: 0.4 mg
Sodium: 71.4 mg
Chocolate & Peanut Butter Buckeyes


Ingredients:
butter, peanut butter, powdered sugar

Directions:
Combine first three ingredients and form into little balls about the size of quarters.
Mixture will be dry.
Melt chocolate chips and wax in microwave or double broiler.
With a toothpick, dip peanut butter balls in chocolate to coat, leaving top exposed like a Buckeye.
Place onto wax paper to cool.
Cover toothpick holes when chocolate has dried.
Ginger-Apricot Chicken


Ingredients:
chicken breasts, onion, garlic cloves, ginger, lemon rind, thyme, lemon juice, brandy, cornstarch, water

Directions:
Cover the apricots with boiling water and stand about 1 hour or until apricots are soft; drain.
Heat oil in pan, add chicken and cook until lightly browned all over.
Transfer to an (8 cup capacity] ovenproof dish.
Add onion, garlic, ginger, and rind to the same pan, cook until onion is soft.
Stir in thyme, juices, brandy, stock and blended cornstarch and water, stir over heat until mixture boils and thickens.
Pour mixture over chicken, add the apricots.
Bake covered in a medium oven about 20 minutes or until chicken is tender.
Can be made ahead.  Suitable for freezing.
Apricot Orange Yogurt Muffins


Ingredients:
flour, sugar, baking powder, nutmeg, baking soda, salt, eggs, plain yogurt, butter

Directions:
In large mixing bowl whisk together the flour, sugar, baking powder, nutmeg, baking soda and salt.
In separate bowl whisk together eggs, yogurt and butter and pour over dry ingredients.
Sprinkle with apricots and orange rind.
Stir just until dry ingredients are moistened.
Scoop into greased or paper lined muffin cups, filling to top.
Bake in centre of 375 oven for about 20 minutes or until golden and tops are firm to the touch.
Let stand for 5 minutes before serving warm.
Strawberry Blonde (Adult Beverage)


Ingredients:
"dark Creme de Cacao"

Directions:
Mix creme de cacao and cola in tall glass, place ice in glass (helps support the cream].
Float cream on top of cola mixture.
Add a splash of grenadine.
Chana (Chickpeas) Chaat


Ingredients:
potato, tomatoes, coriander leaves, green chili, lime juice, chat masala, black salt, ground cumin, salt, red chili powder

Directions:
Boil and cut the potato into cubes.
Finely chop the tomato and chilli and corriander leaves.
Add them to the cooked chana.
Add chaat masala, salt, red chilli powder, roasted cumin seed powder and black salt.
Mix well.
Squeeze lime juice.
Mix well once again.
Garnish with corriander leaves.
Serve chilled.
Shrimp Egg Salad


Ingredients:
baby shrimp, hard-boiled eggs, celery, mayonnaise, lemon juice, onion powder, salt, lemon-pepper seasoning

Directions:
Mix all ingredients., Can be used as a sandwich spread, or as a topping for crackers.
Gotta Be the Best Low Fat Mushroom Sauce Ever!!


Ingredients:
portabella mushrooms, cornflour, butter

Directions:
This sauce is really quick and only takes about 5 minutes to make once everything is prepared!
White mushrooms are fine to use if you don't have Portabelo and you can chop them or slice them - whatever you prefer.
Put the oil or butter in a medium sized fry pan with the mushrooms and cook them on a medium heat until they start to soften slightly. Add 3/4 can of evaporated milk and the tablespoon of balsamic vinegar and keep it at a medium heat.
While the mushrooms are cooking in the milk (this won't take long!] quickly mix a little of the milk with the cornflour to form a paste. Add this to the sauce and keep stirring and it will start to thicken. Don't be afraid to bring it to the boil, it won't go funny.
This is where it is up to you how thick you want the sauce! If it becomes too thick just add more Evaporated Milk till you get the desired consistency. If it is not thick enough just make up some more cornflour paste and add it a little at a time until it is just right. You really can't fail to get it the way you want. The best advice I can give is don't have the pan too hot and make sure you keep stirring!
Also taste it before you add any salt and pepper as the Balsamic gives it such a nice flavour you don't want to overpower the sauce with too much salt and pepper. If it doesn't have enough flavour, add another dash of Balsamic Vinegar. It really is that simple!
Pour it over steak and chips or any meat that takes your fancy! Or you can cook up some cubed chicken breast and add them to the sauce and serve with mashed potatoes and greens for a healthy delicious meal! This recipe can easily be doubled.
One tip to give it your sauce more flavour is after you have cooked your steaks use the same pan and leave the juice. It saves on washing and adds that richness. Get saucy!
Crab Cakes


Ingredients:
red bell pepper, lemon zest, mayonnaise, egg, cayenne pepper

Directions:
Mix everything except the egg in a bowl. Taste and adjust seasonings and then add the egg when satisfied. Shape filling into 2 inch crabcakes. Roll the cakes in bread crumbs and then refrigerate for about an hour to firm up.
Heat 1/4 cup of canola oil in a shallow pan and cook cakes for about 3 minutes per side, try to turn them only one time. Serve with your favorite tartar sauce or aioli.
Saltines (Loaded)


Ingredients:
caraway seeds, poppy seeds, sesame seeds, celery seeds, garlic powder, kosher salt, butter

Directions:
Preheat oven to 300°F
Line a cookie sheet with parchment paper and top with saltines.
Brush with melted butter.
Top with your choice of seasonings (I use them all].
Bake for about 10 minutes or until lightly browned.
Cool on plate.
Serve with your favorite cheese or dip.
Note: Don't be afraid to really load them up because some of the topping is going to fall off.