xiaoxl/recipe_data huggingface dataset:
Sweet Potato Waffles
Category: breakfast-and-brunch
By DannyBoy

Yummy sweet potato waffles.

Ingredients:
1  sweet potato
1 cup flour
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
1 ¼ cups milk
2  eggs
3 tablespoons melted butter
1 tablespoon brown sugar
1 teaspoon lime juice
½ teaspoon vanilla extract
½ teaspoon grated lime zest

Directions:
Pierce a sweet potato with a fork and place in a microwave-safe bowl; heat in microwave until tender, 5 to 10 minutes. Cool and measure out 3/4 cup sweet potato, reserving the rest for another use. Preheat a waffle iron according to manufacturer's instructions. Combine flour, baking powder, cinnamon, and salt together in a large bowl. Mix sweet potato, eggs, melted butter, brown sugar, lime juice, vanilla extract, and grated lime zest together in a bowl. Pour sweet potato mixture into the flour mixture; stir until batter is smooth. Spoon batter into the waffle iron and cook according to manufacturer's instructions until golden brown, about 5 minutes. Repeat with remaining batter.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 8 waffles

Calories: 170.9
Fat: 6.5 g
Saturated fat: 3.6 g
Carbohydrates: 23.2 g
Sugars: 5.1 g
Dietary fiber: 1.6 g
Protein: 5.1 g
Cholesterol: 61 mg
Sodium: 278.7 mg
Gluten Free Brownie Bliss


Ingredients:
bittersweet chocolate, cocoa powder, canola oil, unsalted butter, eggs, light brown sugar, vanilla, fine sea salt, baking soda

Directions:
Preheat oven to 350ËšF and grease a 8'' X 8'' pan.
Melt the butter in the microwave. Add in the chopped chocolate and stir until it's melted. Add the cocoa powder and oil and mix to combine. Add the cocoa powder and oil and mix to combine.
Beat the eggs in a mixer with a paddle until they are a bit frothy.
Add the sugar and the vanilla and beat until smooth.
Add the butter/chocolate mixture and beat until smooth.
Whisk together the brown rice flour, almond meal, baking soda, and salt in a bowl. Add to the mixer. Scrape down the bowl, then mix until combined.
Pour into the pan and smooth so it is even distributed throughout the pan.
Bake for 10 minutes, then turn. Bake another 10-15, until a toothpick comes out mostly clean (err on the side of moist -- overcooked, dry brownies are the opposite of what you want. You want soft, moist brownies].
Cool on a rack until cool to the touch (I know it's difficult to resist the temptation when your whole house will be smelling of chocolate, but if you try to cut them too soon -and I know this from persoanl experience- they will fall apart].
Cut, serve, and enjoy!
Walnut Taco Wraps With Cashew Cheese


Ingredients:
garlic, sea salt, raw cashews, fresh lemon juice, fresh cilantro leaves, water, walnuts, ground cumin, ground coriander, soy sauce, sea salt, romaine leaves, low-sodium salsa, avocado

Directions:
To make cheeze:
Place garlic and salt in a food processor; process into small pieces. Add cashews and process into paste. Add lemon juice, cilantro, and water and process to mix well. Set aside.
Makes 1 cup.
To make meat:.
Place walnuts, cumin, coriander, liquid aminos, and salt in a food processor. Process into small pieces until the mixture looks like ground meat. Be careful not to overprocess, it will turn  into  butter.
Makes 1 cup.
Scoop 2 tablespoons cashew mixture down the inside spine of each romaine leaf. Sprinkle with 2 tablespoons walnut mixture. Add salsa and avocado slices. Wrap and serve. Enjoy!
Spicy Mango Sauce
Category: side-dish
By Chef John

Do not use a blender or a food processor to mince your mango in this recipe. There is more damage done to the cellular structure in a blender, which can create a noticeably different taste and texture. I'll always believe my spicy mango sauce tastes better because I cut it by hand.

Ingredients:
¾ cup finely minced mango
¼ cup seasoned rice vinegar
juice from one lime
½ small Thai chile pepper, minced
1 clove garlic, crushed
1 teaspoon hot chile paste (such as sambal oelek)
1 tablespoon chopped fresh cilantro

Directions:
Stir mango, rice vinegar, lime juice, Thai chile pepper, garlic, and hot chile paste in a bowl until well combined. Cover and let rest 30 minutes. Stir in cilantro.

Prep time: 10 mins
Total time: 40 mins
Yields: 2 serving

Calories: 81.7
Fat: 0.5 g
Saturated fat: 0.2 g
Carbohydrates: 21.1 g
Sugars: 16.7 g
Dietary fiber: 1.4 g
Protein: 0.7 g
Sodium: 655.8 mg
Easy No-Fail Chocolate Fudge (No Thermometer)


Ingredients:
sugar, evaporated milk, butter, margarine, salt, mini marshmallows, walnuts, vanilla

Directions:
Line a 8-inch square pan with foil.
In a heavy-duty sauce pan, combine sugar, evaporated milk, butter and salt; bring to a full rolling boil over medium heat, stirring constantly.
Boil stirring constantly for 4-5 minutes (this must be timed nothing less than 4 minutes!].
Remove from heat; stir in the marshmallows, chocolate chips and vanilla, stirring vigorously until marshmallows are completely dissolves.
Stir in nuts.
Pour mixture into prepared foil-lined pan.
Refrigerate for 2 hours or until firm.
Lift from pan (with foil] remove foil; cut in squares.
Super Pecan Pie


Ingredients:
eggs, dark corn syrup, butter, sugar, vanilla, salt, pecan halves

Directions:
Preheat oven to 400 degrees.
Beat eggs slightly.
Mix in next five ingredients.
Lay pecans on the bottom of pie shell. (Prevents pecan halves from breaking, which can happen if stirred into the filling mixture.].
Pour liquid mixture on top of pecans.
Bake at 400 degrees for 15 minutes, then at 350 degrees for 30 minutes.
Cool on wire rack.
Pawpaw Bread
Category: bread
By Amaranth

A wonderful fruit bread made from the largest edible fruit native to America. Ripe in the fall, this tropical fruit grows right here in the USA. Pawpaw can be used in many recipes calling for bananas.

Ingredients:
1  serving cooking spray
1 cup white sugar
⅓ cup butter, softened
2  eggs
1 ½ cups pawpaw pulp
⅓ cup tepid water
1 ⅓ cups all-purpose flour
½ cup chopped walnuts  (Optional)
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of an 8-inch loaf pan with cooking spray. Combine sugar and butter in a bowl; beat together until smooth. Beat in eggs. Add pawpaw pulp and water; beat until combined, about 30 seconds. Stir in flour, walnuts, baking soda, salt, and baking powder. Pour into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 15 minutes. Allow to cool before slicing, about 30 minutes.

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

Calories: 318.3
Fat: 14.1 g
Saturated fat: 5.7 g
Carbohydrates: 44.7 g
Sugars: 26.9 g
Dietary fiber: 1.6 g
Protein: 5.1 g
Cholesterol: 66.8 mg
Sodium: 391.6 mg
German Marble Cake
Category: world-cuisine
By Carol

This is a lovely cake with the taste of almond and chocolate and it is almost like a pound cake.

Ingredients:
1 cup butter
1 ½ cups white sugar
4  eggs
1 cup milk
1 teaspoon almond extract
3 ¼ cups all-purpose flour
1 tablespoon baking powder
⅛ teaspoon salt
¼ cup unsweetened cocoa powder
3 tablespoons dark rum

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan. In a large bowl, cream the butter with the sugar.  Beat in the eggs, then the milk and almond extract. In another bowl, stir together the flour, baking powder and salt.  Beat the flour mixture into the creamed mixture.  Turn half of the batter into another bowl and stir in the cocoa and rum. Layer the light and dark batters by large spoonfuls and then swirl slightly with a knife. Bake the cake in at 350 degree F (175 degree C) for about 70 minutes, or until it tests done with a toothpick.  Transfer to a rack to cool.  Makes about 14 to 16 servings.

Yields: 1 -10 inch tube cake

Calories: 346.2
Fat: 15.4 g
Saturated fat: 9.2 g
Carbohydrates: 45.6 g
Sugars: 22.4 g
Dietary fiber: 1.3 g
Protein: 5.8 g
Cholesterol: 89.4 mg
Sodium: 246.7 mg
Vegetable Medley


Ingredients:
zucchini, tomatoes, frozen corn, green pepper, onion, olive oil, Worcestershire sauce

Directions:
In large skillet add the olive oil and heat to medium.
Add the onion and green pepper and saute until crisp/tender.
Add the zucchini and tomato and continue to saute until all vegetables are just tender.
Add the corn and just heat through.
Add the Worcestershire sauce and salt and pepper and cook until the liquid is reduced to about 1/2 cup.
Serve immediately.
You can use any combination of veggies you like.
Easy Boiled Spinach Curry


Ingredients:
frozen chopped spinach, diced tomatoes, serrano chilies, cayenne powder, turmeric, tamarind paste, water, salt, channa dal, black mustard seeds, Urad Dal, cumin seed, methi seeds, hing, ginger powder, curry leaves

Directions:
Put the first eight ingredients in a large saucepan or a small dutch oven.
In the summer you may use fresh tomatoes.
Bring mixture to a boil, reduce heat, and simmer until the onions are very tender and most of the liquid has evaporated.
Add more water if needed.
Stir in salt.
In a small frying pan put the oil, chana dal, black mustard seeds, urad dal, cumin seeds and methi {fenugreek] seeds and heat over high heat.
Once the mustard seeds have started popping AND the dals are light brown, quickly stir in the hing, ginger powder and curry leaves.
Immediately add the spices to the spinach and stir to blend.
Serve with plain boiled rice.
Manicotti Alla Romana
Category: world-cuisine
By markblau

This rich meat, spinach and cheese filled manicotti dish is covered with white and red sauces. I offer this on the catering menu at my catering company and it is the most popular for casual dinner parties. It's a bit of work but well worth the effort.

Ingredients:
2 tablespoons olive oil
½ cup chopped onion
6 cloves garlic, finely chopped
1 pound ground beef
salt to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (12 ounce) package manicotti shells
2 cups ricotta cheese
2  eggs, beaten
3 cups spaghetti sauce, divided
2 tablespoons butter
2 tablespoons all-purpose flour
2 tablespoons chicken bouillon granules
2 cups half-and-half
¼ cup chopped fresh parsley
1 tablespoon chopped fresh basil
½ cup grated Parmesan cheese

Directions:
Heat oil in a large skillet over medium heat.  Saute onions until translucent.  Saute garlic for 1 minute and stir in ground beef.  Cook until well browned and crumbled.  Season with salt and set aside to cool. Cook spinach according to package directions.  Meanwhile, bring a large pot of lightly salted water to a boil. Add manicotti shells and parboil for half of the time recommended on the package.  Drain and cover with cool water to stop the cooking process and prevent the shells from cracking. To the ground beef mixture add the cooked spinach and ricotta cheese.  When the mixture is cool, add the beaten eggs.   Spread 1/4 cup spaghetti sauce in the bottom of a 9x13 inch baking dish.  Gently drain the manicotti shells and carefully stuff each one with the meat and cheese mixture; place shells in prepared dish.  Lightly cover the dish with plastic wrap or a clean, damp towel to prevent shells from cracking. Preheat oven to 350 degrees F (175 degrees C). Prepare the white sauce by melting the butter in a small saucepan over medium heat.  Stir in flour and chicken bouillon.  Increase heat to medium-high and cook, stirring constantly, until it begins to bubble.  Stir in half and half and bring to a boil, stirring frequently.  Cook for 1 minute, stirring constantly.  Remove from heat and stir in parsley.  Pour or ladle the sauce evenly over the stuffed shells. Stir the basil into the remaining spaghetti sauce.  Carefully pour or ladle spaghetti sauce over the white sauce, trying to layer the sauces without mixing. Cover and bake for 40 minutes.  Remove from oven, uncover and sprinkle with Parmesan cheese.  Bake, uncovered, for 10 minutes more.

Prep time: 1 hr
Cook time: 50 mins
Total time: 1 hr 50 mins
Yields: 6 to 8 servings

Calories: 611.7
Fat: 30.3 g
Saturated fat: 13.1 g
Carbohydrates: 58.7 g
Sugars: 12.7 g
Dietary fiber: 6 g
Protein: 27.6 g
Cholesterol: 134.2 mg
Sodium: 991.6 mg
Okinawan-Style Pad Thai
Category: world-cuisine
By David Peters

This is a famous dish popularized in Thailand. Although the recipe varies from cook to cook and region to region, this is a good attempt at recreating what I ate from Thai-owned hole-in-the-wall restaurants in Okinawa, Japan. Key to the flavor are the sugar levels, unsalted peanuts, peanut oil, and either oyster or fish sauce.

Ingredients:
½ cup rice wine vinegar
½ cup white sugar
¼ cup oyster sauce
2 tablespoons tamarind pulp
1 (12 ounce) package dried rice noodles
cold water, as needed
½ cup peanut oil
4  eggs
1 ½ teaspoons minced garlic
12 ounces chicken breast, cut into 1/2-inch strips
1 ½ tablespoons white sugar, or more to taste
1 ½ teaspoons salt
1 ½ cups dry-roasted, unsalted peanuts
1 ½ teaspoons dried ground Asian radish
1 teaspoon chili powder, or more to taste
½ cup chopped fresh chives
2 cups fresh bean sprouts
1  lime, cut into wedges

Directions:
Whisk together rice wine vinegar, 1/2 cup sugar, oyster sauce, and tamarind pulp in a saucepan over medium heat until sugar dissolves, about 5 minutes; remove from heat and set aside. Place rice noodles in a large bowl and pour enough cold water to cover noodles. Allow to soften, about 10 minutes. Drain. Heat peanut oil in a wok or large skillet over medium heat. Cook and stir eggs and garlic in hot oil until eggs are softly cooked, 2 to 3 minutes. Stir chicken and noodles into eggs and cook until chicken is no longer pink in the center and juices run clear, about 5 minutes. Pour rice wine vinegar sauce, 1 1/2 tablespoons sugar, and 1 1/2 teaspoons salt into the noodle mixture. Stir peanuts, ground radish, and chili powder into noodle mixture; cook until peanuts soften slightly, about 5 minutes. Add more sugar or chili powder if desired. Remove from heat and toss chives with noodle mixture. Top with bean sprouts and garnish with lime wedges.

Prep time: 10 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 8 servings

Calories: 596.7
Fat: 31 g
Saturated fat: 5.3 g
Carbohydrates: 61.6 g
Sugars: 17.5 g
Dietary fiber: 4.1 g
Protein: 21.1 g
Cholesterol: 117.2 mg
Sodium: 635.3 mg
Tiger Waffles


Ingredients:
water, margarine

Directions:
Change the angle on the George Foreman meat cooking grill so it is level not tilted any more (I used the small George Foreman grill-- the one that cooks approximately 4 hamburgers].
Use the spare legs or the drain tray upside down or similar method.
Preheat the grill 5 minutes--use a timer.
Combine all ingredients except the margarine or pam like spray.
Grease both sides of the grill lightly with margarine (do not use butter in the grill--it will burn black and smoke].
Pour the entire batter gently into the grill; smooth carefully.
Close the grill.
Wait a minute more or less until steaming slows down or stops.
Open the grill and test with a toothpick to see if done.  If not done, close grill 10 to 30 seconds more.
Open the grill and remove the tiger waffle.
It will have golden brown and dark brown tiger stripes and be like a Belgian waffle but also a new taste and texture very moist.
Good with syrup or hot fruit sauces or as part of a meal instead of potatoes or rice, pasta you know with a gravy or cream sauce.
Cream of White Asparagus Soup


Ingredients:
white asparagus, onion, garlic cloves, butter, chicken broth, potato, dried thyme, heavy cream, white pepper, salt

Directions:
In a large saucepan, over medium heat, sauté onion and garlic in butter for 5 minutes or until translucent.
Add chicken stock, asparagus tips and stems, potato, thyme, salt and pepper.
Cover and bring to a boil.
Reduce heat to low and simmer until vegetables are soft, about 30 minutes.
Remove asparagus tips and set aside.
Allow soup to cool, then put in blender and blend till smooth.
Return soup to saucepan, add reserved asparagus tips and cream and heat thoroughly.
Linzer Torte


Ingredients:
unsalted butter, sugar, eggs, brandy, lemon, juice and zest of, flour, baking powder

Directions:
Preheat oven to 350°F.
Beat egg yolks.
Whip egg whites to stiff peaks.
Cream butter and sugar until light and fluffy.
Add beaten egg yolks, almonds and brandy and lemon rind and juice.
Sift flour and baking powder together and add gradually to creamed mixture.
Fold in stiffly-beaten egg whites.
Roll out 2/3 of the dough and line a 9" springform pan, with the bottom thicker than sides.
Fill with jam.
Roll remaining dough, cut into strips and place into crisscrosses on top.
Bake for 45 minutes.
Before serving, fill any hollows with jam.
Garlic Dill Veggies


Ingredients:
broccoli, cauliflower, carrot, olive oil, garlic cloves, dried dill, white wine vinegar, Dijon mustard

Directions:
Saute vegetables in 1 T olive oil over medium-high heat until cooked through.
In a small bowl, mix together 1 T olive oil, garlic cloves, dill, vinegar, and mustard together.
Toss with the vegetables until coated.
Quick and Easy Pumpkin Squares


Ingredients:
butter, egg, eggs, pumpkin, milk, allspice, clove, ginger, salt, nutmeg, cinnamon, brown sugar, cinnamon, brown sugar, butter, vanilla ice cream, ice cream

Directions:
Preheat the oven to 350 degrees.
CRUST: Empty cake mix into a bowl. Cut in 1/2 cup butter until mixture forms moist even crumbs. RESERVE ONE CUP MIXTURE. Add the egg to the remaining mixture and stir until crumbled together.
Spoon into a 9" x 13" greased pan and press lightly to form an even layer. Bake for 10 minutes and remove, but leave the oven on.
FILLING: Beat two eggs until foamy. Beat in pumpkin, milk, spices and 1/4 cup of brown sugar. Pour on top of baked layer. (It should be liquidy but don't worry - it will bake up fine.].
TOPPING: Combine reserved crumb mixture with 1/2 tsp cinnamon, 1/4 cup brown sugar and 1/4 cup butter. Sprinkle to form an even layer of crumbs on top of the pumpkin batter.
Bake until custard is slightly set in the center, about 30-40 minutes. Let cool completely.
GARNISH with whipped cream or ice cream and serve!
Pumpkin Bread


Ingredients:
pumpkin, sugar, vanilla, eggs, flour, baking soda, salt, cinnamon, nutmeg, ground cloves, baking powder, raisins, dried cranberries

Directions:
Preheat oven to 350°F.
Prepare six-cup loaf pan by brushing with solid vegetable shortening and dust with flour or coat with baking spray containing flour.
In large bowl, combine pumpkin, sugar, oil, vanilla and eggs; blend well.
Mix remaining dry ingredients together except for raisins or cranberries. Stir in to wet mixture and mix until blended.
Stir in raisins. Pour batter into prepared pan.
Bake for 65-75 minutes, until toothpick inserted comes out clean. Cool in pan 10 minutes; remove from pan and cool completely.
Tomato Cheese Melts


Ingredients:
olive oil, tomatoes, parmesan cheese, mozzarella cheese

Directions:
place the bread on a cookie sheet and brush with olive oil.
broil until lightly toasted.
turn bread over and brush with olive oil.
place tomato slices on 4 slices of bread, sprinkle with seasoning, grated cheese and a slice of mozzeralla.
broil until cheese is melted.
remove from oven and place tops on sandwhiches.
enjoy.
Chocolate-Dipped Pecans


Ingredients:
"pecan halves"

Directions:
Microwave chocolate morsels in a microwave-safe bowl on high for 1 to 1 1/2 minutes or until melted, stirring at 30-second intervals.
Dip half of each pecan in melted chocolate; place on a wax paper-lined baking sheet.
Let cool completely.
Store in a single layer in an airtight container for up to 2 days.
Sloppy Joes


Ingredients:
hamburger, yellow onion, chicken gumbo soup, catsup, yellow mustard, vinegar, garlic powder, Worcestershire sauce, Tabasco sauce

Directions:
Brown hamburger and onion. Drain., Add rest of ingredients., Season with salt and pepper., Simmer 5 minute.
Four-Cheese Truffled Macaroni and Cheese
Category: main-dish
By Hilary van Santen

This is one of my favorite things to make once the weather gets a chill in the air. It's great for cheese-lovers (like myself) and works great as leftovers or at dinner parties! Truffle oil has by far been one of the best culinary purchases I have made. One little bottle has lasted me a year, and can be used with so many things, like this recipe. Top with a pinch of truffle salt!

Ingredients:
1 (16 ounce) package cavatappi (corkscrew macaroni)
6 tablespoons butter
½ cup flour
5 ½ cups milk, divided
2 ½ cups shredded smoked Gouda cheese
2 cups shredded sharp Cheddar cheese
1 ½ cups shredded Swiss cheese
1 ½ cups grated Parmesan cheese, divided
½ cup dry bread crumbs
1 tablespoon truffle oil

Directions:
Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish. Bring a large pot of lightly salted water to a boil. Cook cavatappi in boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain. Melt butter in a large pot over medium-low heat. Whisk flour into butter until mixture has a thick, paste-like consistency, about 30 seconds. Slowly whisk 2 cups milk into butter-flour mixture until smooth. Stir in remaining milk, increase heat to medium high, and cook, whisking constantly, until mixture is thick and almost boiling, 5 to 10 minutes. Stir Gouda cheese, Cheddar cheese, Swiss cheese, and 1 cup Parmesan cheese into milk mixture until cheese melts and cheese sauce is smooth. Fold cavatappi into cheese sauce; pour mixture into prepared baking dish. Stir remaining Parmesan cheese and bread crumbs together in a small bowl. Sprinkle bread crumbs mixture over cavatappi mixture and drizzle truffle oil over the top. Bake in the preheated oven until golden and bubbling, about 30 minutes. Cool for 10 minutes before serving.

Prep time: 5 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 12 servings

Calories: 565.1
Fat: 31.2 g
Saturated fat: 18.7 g
Carbohydrates: 42.8 g
Sugars: 6.5 g
Dietary fiber: 1.7 g
Protein: 29.1 g
Cholesterol: 98.1 mg
Sodium: 646.1 mg
Garlic Shrimp and Orzo Salad


Ingredients:
raw shrimp, olive oil, garlic cloves, white wine, orzo pasta, fresh lemon juice, olive oil, diced tomatoes, green pepper, cucumber, red onion, fresh cilantro, black olives

Directions:
Marinate shrimp in garlic and olive oil. I do this early in the morning.
When ready to eat scoop shrimp out of the marinade with a slotted spoon Place in a skillet over medium-high heat and sauté for a few minutes, until the shrimp is pink and cooked through. Add a splash of white wine and season while cooking.
Mix together lemon juice, and olive oil and pour over all remaining ingredients. Mix it all up until everything is coated. Season to taste.
Italian Sausage and Rice Bake


Ingredients:
mild Italian sausage, onion, cooked white rice, Italian-style tomato sauce, salt, zucchini, mozzarella cheese, parmesan cheese

Directions:
Cook sausage and onion in large skillet over medium high heat, 3 minutes or until sausage is no longer pink. drain.
Spoon mixture in 2-quart casserole dish. Stir in cooked rice, tomato sauce, and salt.
Add zucchini to skillet. Cook 5 minutes or until tender.
Arrange zucchini over rice mixture,.
Sprinkle with mozzarella and Parmesan cheese.
Cover and bake at 350°F for 20-25 minutes.