xiaoxl/recipe_data huggingface dataset:
Bee Sting Cake (Bienenstich) II
Category: world-cuisine
By Carol Chung

Mmmm!!  This German dessert is my boyfriend's and  my favourite!!  It is bread like with a sugary-almond crunchy crust and a vanilla pudding filling!  MUST TRY!

Ingredients:
1 ⅝ cups all-purpose flour
1 tablespoon active dry yeast
2 tablespoons white sugar
1 pinch salt
¾ cup lukewarm milk
3 tablespoons butter
3 tablespoons butter
1 ½ tablespoons confectioners' sugar
1 tablespoon milk
⅝ cup sliced almonds
1 tablespoon honey  (Optional)
1 ½ cups milk
⅓ cup cornstarch
1 tablespoon white sugar
1  egg, beaten
1 teaspoon almond extract
1 cup heavy whipping cream
½ tablespoon cream of tartar

Directions:
Combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter or margarine.  Turn dough out onto a lightly floured surface.  Knead until smooth and elastic, about 15 to 20 minutes.  Place in a well greased bowl, and cover.  Let rise in a warm place for 1 hour, or until doubled. Punch down the dough.  Roll out to a 1/2 inch thickness.  Spread  into a greased 8 inch square baking pan.  Cover, and let rise for 30 minutes. Melt 3 tablespoons butter or margarine and confectioner's sugar in a saucepan.  Add almonds and 1 tablespoon milk.  Remove from heat, and stir in honey.  Spread evenly and carefully onto the dough.  Allow dough to continue to rise for an additional 30 minutes. Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes, or until crust turns golden brown. Cool completely on a wire rack. Dissolve cornstarch in a little milk.  Combine 1 1/2 cups milk, cornstarch, and 1 tablespoon sugar inn the top of a double boiler.  Heat while stirring until thickened, about 2 to 3 minutes.  Add in beaten egg, and keep stirring  for about 2 more minutes, or until thick.  Remove from heat, and stir in extract.  Chill, covered, in refrigerator for at least 1 hour.  Beat the whipping cream with the cream of tartar until stiff.  Fold into the chilled pudding. Cut the cooled almond crust bread into 1 1/4 x 2 inch rectangles.  Slice each horizontally into halves.   Fill with pudding mixture.  Chill, and serve cold.

Yields: 16 - 1 x 2 inch cakes

Calories: 226
Fat: 14.4 g
Saturated fat: 7 g
Carbohydrates: 20.2 g
Sugars: 6.2 g
Dietary fiber: 1.3 g
Protein: 4.9 g
Cholesterol: 46.3 mg
Sodium: 56.3 mg
Low Fat Banana and Fruit Bread


Ingredients:
old-fashioned oatmeal, baking powder, orange zest, salt, cinnamon, mandarin oranges, bananas, craisins, walnuts, Splenda sugar substitute, egg substitute, unsweetened applesauce, vanilla

Directions:
Combine first 6 ingredients on the list.
Mash bananas and oranges (drain liquid off first] in separate bowl until blended - some chucky-ness okay. NOTE: Can replace oranges w/ 1 - 8 oz. can crushed pineapple - also drained.
Combine mixed dry ingredients with mashed bananas and oranges.
Add remaining ingredients on list and stir.
Pour into pans that have been sprayed w/ baking spray (mini-loaf pans - makes 8 decent sized loafs].
Bake 350 degree until golden brown (pan sizes vary cooking time - mine cooked about 30 - 35 mins].
Moscow Mule Cocktail
Category: drinks
By Allrecipes

This cocktail's origin has nothing to do with Moscow or mules, but after a few sips of this vodka, ginger beer, and lime concoction, no one will care.

Ingredients:
1 ½ fluid ounces vodka
½ fluid ounce lime juice
ice cubes
½ cup ginger beer
1  lime wedge for garnish

Directions:
Pour vodka and lime juice into a mug; add ice cubes and ginger beer. Stir to combine. Drop a lime wedge into the mug for garnish.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cocktail

Calories: 153
Carbohydrates: 15.1 g
Sugars: 13.6 g
Dietary fiber: 0.2 g
Protein: 0.1 g
Sodium: 10 mg
Basil & Garlic Pork Burgers


Ingredients:
ground pork, garlic cloves, fresh basil, cracked black pepper, kosher salt, olive oil

Directions:
Combine all ingredients except oil and shape into four patties.
Heat oil in a large skillet.  Brown patties over medium heat until you get a nice crust on each side, then lower heat and continue cooking until patties are cooked through, 10 to 15 minutes.
Oriental Chicken Salad


Ingredients:
honey, rice vinegar, mayonnaise, Dijon mustard, iceberg lettuce, romaine lettuce, green onions, carrot, purple cabbage, hard-boiled eggs

Directions:
Mix oriental dressing, chill until ready to use., Toss salad ingredients and top with oriental salad dressing., Garnish with toasted almonds and chow mein noodles.
Rempel Family Meatloaf
Category: main-dish
By Connie Levesque

Tired of boring old meat loaf?  Well give this one a try.  My husband won't eat any other meat loaf but mine.

Ingredients:
1 ½ pounds lean ground beef
½ cup crushed buttery round crackers
¾ cup shredded Cheddar cheese
1 (1 ounce) package dry onion soup mix
2  eggs, beaten
¼ cup ketchup
2 tablespoons steak sauce

Directions:
Preheat oven to 350 degrees F (175 degrees C). Stir the ground beef, crushed crackers, Cheddar cheese, and onion soup mix in a large bowl until well combined.  Whisk the eggs, ketchup, and steak sauce in a separate bowl until smooth.  Mix the eggs into the meat until evenly combined, if the mixture seems too dry, add a little water. Press into a 9x5 inch loaf pan. Bake in preheated oven until the meatloaf reaches 160 degrees F (71 degrees C) and is no longer pink in the center, 45 to 60 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 6 servings

Calories: 359.7
Fat: 23.5 g
Saturated fat: 9.9 g
Carbohydrates: 9.5 g
Sugars: 3 g
Dietary fiber: 0.5 g
Protein: 26.8 g
Cholesterol: 143.1 mg
Sodium: 802.9 mg
Chocolate Coconut Cake from King Arthur Flour®
Category: trusted-brands-recipes-and-tips
By King Arthur Flour

Without embellishment, this dense, moist, gluten-free cake is a perfect snack to serve with coffee. With the addition of whipped cream, chocolate sauce, and/or raspberry jam, it becomes a decadent dessert for any occasion.

Ingredients:
½ cup King Arthur Coconut Flour
1 teaspoon baking powder
6 tablespoons butter
½ cup Dutch-process cocoa powder
¾ cup sugar
½ teaspoon salt
1 teaspoon vanilla extract
6  large eggs

Directions:
Preheat the oven to 350 degrees F. Grease an 8 1/2 x 4 1/2-inch loaf pan or an 8-inch square cake pan. Sift together the coconut flour and baking powder, mixing to combine; set aside. In a large, microwave-safe bowl, melt the butter with the cocoa, stirring until well blended. Whisk the sugar, salt, vanilla, and eggs into the butter-cocoa mixture. Add the coconut flour and baking powder, whisking until smooth. Pour the batter into the prepared pan. Let it rest for 10 minutes. Bake the loaf or cake until set, and a cake tester inserted into the middle comes out clean. This will take 35 to 45 minutes for the loaf pan, or 30 to 35 minutes for the square pan. Cool the cake in the pan for 30 minutes before turning it out onto a rack to cool completely. The cake is easiest to slice when it's completely cool.

Prep time: 14 mins
Cook time: 40 mins
Total time: 1 hr 34 mins
Yields: 16 slices

Calories: 120.7
Fat: 7.3 g
Saturated fat: 4.3 g
Carbohydrates: 13.1 g
Sugars: 9.6 g
Dietary fiber: 2.3 g
Protein: 3.4 g
Cholesterol: 81.2 mg
Sodium: 164.4 mg
Green Tea and Cinnamon Churros


Ingredients:
water, white sugar, salt, all-purpose flour, white sugar, cinnamon

Directions:
In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
Heat oil for frying in deep-fryer or deep skillet. Pipe strips of dough into hot oil using a pastry bag. Be warned, a lot of pressure needed to pipe out, my disposable piping bag actually burst halfway piping it. Hence use a silicone piping bag. Fry until golden; drain on paper towels.
Combine 1/2 cup sugar and cinnamon/ green tea. Roll drained churros in cinnamon and sugar mixture while its hot.
Fresh Papaya Jam
Category: side-dish
By Angel

I have a tree in my backyard and needed to get the large papayas used up. So here is a delicious jam recipe.

Ingredients:
5 cups mashed ripe papaya
¼ cup orange juice
1 ⅓ (1.75 ounce) packages dry pectin
5 cups white sugar

Directions:
Stir together papaya, orange juice, and pectin in a very large pot over medium-high heat until it begins to boil. Stir constantly as the mixture heats. Once boiling, stir in the sugar, and return to a boil, stirring constantly. Once the jam has returned to a boil, start a timer, and boil for exactly 1 minute. Ladle the hot jam into the hot, sterilized canning jars and seal with lids and rings. Allow to cool to room temperature, and refrigerate any jars that do not seal.

Prep time: 45 mins
Cook time: 20 mins
Total time: 5 hrs 5 mins
Yields: 4 pint jars

Calories: 65.2
Carbohydrates: 16.8 g
Sugars: 16.3 g
Dietary fiber: 0.2 g
Protein: 0.1 g
Sodium: 0.3 mg
Crab Alfredo Pasta Light


Ingredients:
bow tie pasta, garlic cloves, cooking sherry, fat-free chicken broth, broccoli, baby portabella mushrooms, red pepper flakes, salt, black pepper, onion powder, basil, savory, parsley, fat-free American cheese, I Can't Believe It's Not Butter® Spread, flour, white crab meat

Directions:
Begin cooking bow ties in boiling water, according to package.
Mince garlic cloves; coarsely chop broccoli; slice mushrooms.
Spray large saucepan with cooking spray and begin heating on medium high.
In large saucepan, combine minced garlic, 1/2 cup chicken broth, sherry, broccoli, mushrooms, red pepper, sea salt, black pepper, onion powder, basil, parsley.
Cover and simmer, stirring occasionally.
Drain crab meat and combine in a dish with Old Bay Seasoning.
Heat half-and-half, 1/2 cup chicken broth and parmesean cheese in small saucepan on medium.
Whisk together above until incorporated; add savory.
Tear cheese slices into small pieces and add to small saucepan, continuing heating.
Uncover mushroom and broccoli mix and allow to boil.
Combine butter and flour in small microwave-save dish; heat in microwave on high for 20 seconds; remove, mix with fork or whisk; heat again on high for 20 seconds; remove, mix with fork or whisk - makes a quick roux for thickening agent.
Add roux and seasoned crab meat to small saucepan.  Continue heating and whisking until cheese melts and all ingredients are melded, approx 4 minutes.
Drain pasta.
Serve scoops of pasta topped with scoops of mushroom/broccoli topped with spoonfuls of crap alfredo and enjoy!
Thin Cracker Crust Pizza


Ingredients:
gluten flour, warm water, active dry yeast, sugar, salt

Directions:
In a heavy-duty stand mixer (e.g., KitchenAid] fitted with dough hook, add the water, oil, yeast, salt, and sugar. Mix thoroughly until yeast has fully dissolved. Add flour and mix on low speed until all of the flour and water have mixed and a stiff dough ball forms, about 3 to 4 minutes. Stop mixing as soon as the dough ball forms as this type of dough should not be kneaded.
Place the dough ball into a large bowl and cover tightly with plastic wrap. Let the dough rise for 24 hours in the refrigerator before using.
Preheat your oven to 500 °F about one hour before you plan to bake the pizza.
Turn the dough out onto a large surface and dust with flour. Using a heavy rolling pin (or dough sheeter], roll the dough out very thin to form a 24-inch or larger circle. If you're using a cutter pizza pan (recommended], dust the pan lightly with flour, place the dough in the pan and dock. Use the rolling pin to trim off the excess dough drooping over the sides of the pan. If you wish to cook the pizza directly on a pizza stone (not using a pan], then place the dough on a dusted pizza-peel, dock, and fold the edge over 1-inch all the way around and pinch it up to form a raised lip or rim.
Optionally, pre-cook the crust for 4 minutes before adding any sauce or toppings. Remove the crust from the oven and pop any large air pockets that may have formed. Add the sauce, shredded mozzarella cheese, and your favorite toppings. Continue baking, on the lowest oven rack, rotating the pan half way through so that it cooks evenly, until crust is sufficiently browned and crisp, about 10 to 15 minutes. Remove the pizza from the oven and slide pizza out of cooking pan onto a large wire cooling rack or cutting board. Allow to cool for 5 minutes before transferring to a serving pan. This step allows the crust to stay crisp while it cools, otherwise the trapped steam will soften the crust.
Lime Coke Jello Salad


Ingredients:
lime Jell-O gelatin, boiling water, maraschino cherries, pecans

Directions:
Dissolve jello in hot water., Add coke, cherries and pecans., Place in serving dish., Refrigerate until firm.
Apple and Pear Gratin


Ingredients:
eggs, sugar, dark rum, vanilla extract, flour, heavy cream, red apple, pear

Directions:
Preheat oven to 325.  Butter the sides and bottom of a 9-inch baking dish that is at least 2 inches deep, or a 9-inch springform pan.
Put the eggs and egg yolks and the sugar in the bowl of a mixer.  Beat at a high speed till you see pale yellow ribbons form.
Mix in the rum and vanilla.  Add the flour and mix well.  Transfer to a mixing bowl.
In a clean mixing bowl, whip the heavy cream to firm peaks, then fold it carefully into the egg mixture with a rubber spatula.  Pour the batter into the buttered dish.
Peel and core the apple and pear and slice them crosswise into thin half moons.  Arrange over the batter in the baking dish, alternating the apple and pear slices.
Do not be concerned if they sink into the mixture - they will all eventually be embedded in it.
Place in the preheated oven and bke till the top has turned golden brown, about 45 minutes.
Serve warm or chilled.
Linda's Monster Cookies
Category: desserts
By SYNEVA B

These cookies are great just from the oven, but even more amazing you can freeze them after baking and when you thaw them out they will be just as chewy and good as they were when they were fresh.  Recipe is easily halved or doubled.  Yummy!

Ingredients:
1 cup margarine
1 cup butter
2 cups light brown sugar
2 cups white sugar
4  eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
4 cups rolled oats
2 cups semisweet chocolate chips
1 cup candy-coated chocolate pieces

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a very large bowl, cream together the margarine, butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking soda, baking powder, salt and rolled oats; stir into the sugar mixture. Mix in chocolate chips and candy-coated chocolate pieces. Drop by tablespoonfuls onto the prepared cookie sheets. Bake for 10 to 11 minutes in the preheated oven, or until the edges are golden. If you like chewy cookies, take them out before they look done.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 6 dozen

Calories: 164.9
Fat: 7.7 g
Saturated fat: 3.4 g
Carbohydrates: 22.9 g
Sugars: 14 g
Dietary fiber: 1 g
Protein: 2 g
Cholesterol: 17.5 mg
Sodium: 127.3 mg
Mushroom Spinach Omelet
Category: breakfast-and-brunch
By SaraBeth

Light breakfast omelet.

Ingredients:
1 (8 ounce) carton liquid egg substitute
1 tablespoon shredded Cheddar cheese
1 tablespoon shredded Parmesan cheese
¼ teaspoon salt
⅛ teaspoon ground black pepper
⅛ teaspoon garlic powder
⅛ teaspoon red pepper flakes
1 teaspoon olive oil
½ cup chopped fresh mushrooms
1 tablespoon chopped onion
½ cup chopped fresh spinach, or more to taste

Directions:
Whisk egg substitute, Cheddar cheese, Parmesan cheese, salt, black pepper, garlic powder, and red pepper flakes together in a bowl. Heat olive oil in a nonstick skillet over medium heat; cook and stir mushrooms and onion until tender, 4 to 5 minutes. Add spinach; cook until spinach wilts, 3 to 4 minutes. Pour in egg mixture; swirl pan around to evenly distribute egg mixture. Cook until egg is fully cooked and set in the middle, 5 to 10 minutes. Cut into wedges.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 2 servings

Calories: 164.5
Fat: 8.8 g
Saturated fat: 2.5 g
Carbohydrates: 2.8 g
Sugars: 1.5 g
Dietary fiber: 0.6 g
Protein: 18.1 g
Cholesterol: 7.8 mg
Sodium: 584.4 mg
Samoan Panikeke
Category: everyday-cooking
By Koki

My brothers and I used to eat this when we were younger. They're a lot like doughnuts but with the added fun of topping them with your favorite toppings. After a while of not having these, I started making them on my own for my family, and I enjoy them as much today as I did back then!

Ingredients:
3 ½ cups all-purpose flour
1 ⅓ cups white sugar
2 teaspoons baking powder
2  very ripe bananas, mashed
1 tablespoon vanilla extract
1 ½ cups water
6 cups vegetable oil for frying

Directions:
Combine the flour, sugar, and baking powder in a bowl until thoroughly mixed, and stir in the bananas, vanilla extract, and water to make a smooth, sticky dough. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). The oil should be deep enough to completely cover the panikekes while frying, or at last 3 inches deep. Scoop up a scant 1/4 cup of batter with a large spoon, and use another spoon to push it off into the oil. Fry in small batches of 4 or 5 until they float to the top and turn golden brown, about 3 minutes, then flip them to fry the other side. Remove from the fryer and let drain on paper towels.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 24 panikekes

Calories: 337
Fat: 11.4 g
Saturated fat: 1.5 g
Carbohydrates: 54.9 g
Sugars: 24.8 g
Dietary fiber: 1.5 g
Protein: 4 g
Sodium: 83.2 mg
Gluten - Free Carrot Cake Doughnuts


Ingredients:
ground flax seeds, hot water, chickpea flour, arrowroot, guar gum, baking powder, cinnamon, nutmeg, ginger, salt, ground pecans, cornmeal, brown sugar, maple syrup, vanilla, carrot, unsweetened coconut

Directions:
Preheat oven to 425°F and coat a doughnut pan with cooking spray.
In a small dish, whisk together the flax and hot water. Set aside.
Whisk together the flours, cornstarch, guar gum, baking powder, cinnamon, nutmeg, ginger, salt, pecans, brown rice cereal and cornmeal. Set aside.
In a large bowl, beat together the almond milk, brown sugar, agave, oil and vanilla until well blended.
Beat in the flax slurry.
Mix in the dry ingredients until well blended.
Fold in the carrots and coconut.
Bake 8 minutes, until the doughnuts spring back when touched.
Cool 5 minutes in the pans before turning out.
Repeat with remaining batter.
Solo Spaghetti Dinner
Category: seafood
By fozziesmom

I make this simple and delicious spaghetti dinner when I am home alone. It uses canned sardines and fresh tomatoes. It's great for a quiet night alone with a good book and a glass of red wine!

Ingredients:
2 ounces dry spaghetti or capellini
2 tablespoons olive oil
½  onion, chopped
1 (4 ounce) can rolled sardines with capers
1  fresh tomato, chopped
2 teaspoons crushed red pepper flakes
⅓ cup Italian bread crumbs
grated Parmesan cheese to taste, for serving

Directions:
Bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook until al dente, or 8 to 10 minutes. Drain, and rinse under cold water. Toss with a drizzle of olive oil, cover, and keep warm. Place 2 tablespoons olive oil in a skillet over medium heat. Stir in the onion, and cook until soft and transparent, about 5 minutes. Add the sardines; cook and stir 5 to 8 minutes until the sardines start to break apart. Mix in the tomatoes, and cook until mixture is heated through. Stir in the bread crumbs. Serve over spaghetti, and top with desired amount of grated Parmesan cheese.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 1 serving

Calories: 919.9
Fat: 44.5 g
Saturated fat: 6.5 g
Carbohydrates: 87.6 g
Sugars: 13.1 g
Dietary fiber: 8.7 g
Protein: 43.7 g
Cholesterol: 161.9 mg
Sodium: 869.1 mg
Flemings Potatoes


Ingredients:
butter, leek, garlic cloves, kosher salt, black pepper, heavy cream, half-and-half cream, cheddar cheese, monterey jack cheese, russet potatoes

Directions:
Melt butter in a medium saucepan over medium-high heat. Add jalapeños, leeks, garlic, salt and pepper and sauté for 4 to 5 minutes, stirring constantly.
Add cream and half & half and bring to a simmer. When cream is hot, remove pan from stove. Stir in both cheeses and blend thoroughly.
Place potato slices in a large mixing bowl. Add cream mixture to bowl, folding potatoes and sauce gently together.
Spray a 9-by-13-inch glass baking dish with non-stick coating. Pour in potato mixture and evenly distribute potatoes and sauce.
Cover tightly with aluminum foil. Bake in a preheated 350-degree oven for 45 minutes.
Remove foil and cook an additional 15 minutes to brown potatoes.
Egyptian Garlic Yogurt Cucumber Salad


Ingredients:
plain yogurt, cucumber, garlic cloves, white vinegar, fresh dill

Directions:
Empty yogurt into a small mixing bowl., Grate the half cucumber into yogurt., Using a garlic press, press the garlic into bowl., Add vinegar, chopped dill, salt and pepper to taste., Best when chilled for 30 minutes or so., Keeps great in fridge for a few days., Serve with warm pita bread for dipping.
Ranch Chicken


Ingredients:
boneless skinless chicken breasts, butter, parmesan cheese

Directions:
Trim Chicken., Mix cheese, cornflake crumbs and dressing together., Dip chicken in butter and then coat with crumb mixture., Place on greased cookie sheet and bake at 350 for 45 minute.
Baked Potato Soup


Ingredients:
potatoes, butter, flour, water, cornstarch, instant mashed potatoes, salt, pepper, basil, thyme, half-and-half, cheddar cheese, green onions

Directions:
Preheat oven to 400 degrees and bake the potatoes for an hour, or until done.
When potatoes have cooked remove them from oven to cool.
As potatoes cool, melting butter in large saucepan, and saute onion until light brown.
Add the flour to the onions and stir.
Add stock, water, cornstarch, mashed potato flakes, and spices to the pot and bring to a boil.
Reduce heat and simmer for 5 minutes.
Cut potatoes in half lengthwise and scoop out contents with a large spoon.
Discard skin.
Chop baked potato with a large knife to make chunks that are about 1/2-inch in size.
Add chopped baked potato and half and half to saucepan, bring soup back to a boil, and then reduce heat and simmer the soup for another 15 minutes or until it is thick.
Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a 1/2 tbs of bacon (if you want!] and a teaspoon or so of chopped green onion.