xiaoxl/recipe_data huggingface dataset:
Zesty Sweet Potato Pie


Ingredients:
Homemade Pie Crust, sweet potatoes, sugar, molasses, eggs, nutmeg, powdered ginger, cinnamon, orange zest, butter, milk, evaporated milk

Directions:
Preheat oven to 450 degrees Fahrenheit.
Line a pie pan with rolled out dough; prick all over with fork; press a piece of heavy-duty foil directly into the pie shell.
Bake for 6 minutes; remove foil; bake for 4 more minutes until just beginning to brown.
Combine the sweet potatoes and sugar in a large bowl; beat in molasses and eggs.
Add the spices and orange zest and stir well.
Stir in melted butter and milk.
Pour filling into pie shell.
Bake for 15 minutes.
Reduce heat to 300 degrees Fahrenheit.
Continue baking for 30 to 40 minutes or until filling is firm around edges, but center remains slightly soft and quivers when you move the pie.
Spiced Beef Empanadas With Lime Sour Cream


Ingredients:
olive oil, onion, ground beef, golden raisin, ketchup, ground cinnamon, egg, sour cream, lime zest

Directions:
Heat oven to 375º F. Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft, 5 to 6 minutes. Add the beef and cook, breaking it up with a spoon, until no longer pink, 3 to 4 minutes. Stir in the raisins, ketchup, cinnamon, ½ teaspoon salt, and ¼ teaspoon pepper.
Using a 2½-inch round cookie cutter, cut out circles from the piecrusts. Divide the beef mixture among the circles, brush the edges with water, fold in half, and press with a fork to seal. Transfer to a baking sheet and brush with the egg. Bake until golden, 20 to 25 minutes.
Put the sour cream in a small bowl and sprinkle with the lime zest. Serve with the empanadas.
Passionfruit Shortbread Cookies


Ingredients:
brown sugar, unsalted butter, all-purpose flour, icing sugar, passion fruit, salt

Directions:
Preheat the oven to 350°F
Cream the butter and sugar together and mix thoroughly.
Mix in the flour gradually with a spatula until combined and a stiff dough is formed.
Turn the dough out onto a floured surface and gently and lightly knead for about 1 minute or until the dough starts to crack.
Sprinkle flour on your rolling pin and then roll out the dough so that it's 1/4 inch thick.
Cut shapes into the dough and then place shapes on a lightly greased baking sheet.
Bake in the oven for about 10 minutes or until very lightly browned.
Remove from oven and cool cookies on wire racks.
Meanwhile, prepare the icing by mixing together the icing sugar and passionfruit pulp with a spoon.
Mix thoroughly to form a paste.
Spoon icing onto cooled cookies and then serve.
The cookies are also delicious the next day once the icing has been absorbed by the cookies.
Homemade Granola


Ingredients:
old fashioned oats, toasted wheat germ, unsalted sunflower seeds, sesame seeds, ground cinnamon, nutmeg, honey, unsalted butter, margarine, raisins, dried cranberries

Directions:
Heat oven to 300 degrees.  Line 3 baking sheets with parchment.
In a very large bowl (or 2 large bowls], toss together dry ingredients.  In a small bowl, whisk together liquid ingredients.  Combine dry ingredients and liquid ingredients and stir well.
Spread mixture onto 2 baking sheets.  Bake until golden brown, 30 to 40 minutes.  Transfer to a wire rack to cool.  Cool only 10 to 20 minutes, until possible to touch with hands.  If cool too long, it sticks to the paper and becomes hard.
While granola cools, toast coconut.  Increase oven temperature to 350 degrees.  Spread coconut on top of one baking sheet.  Bake 3 to 5 minutes until toasted light brown.  Transfer immediately to a large flat plate to cool.
When granola is cool enough to handle, place granola, coconut and dried fruit in a very large bowl, break-up and blend with your hands.  Finish cooling before storing in an airtight container.
Health Conscious Basic Biscuit Recipe


Ingredients:
whole wheat flour, baking powder, sugar substitute, salt, canola oil, skim milk

Directions:
Thoroughly mix together all dry ingredients.
Add milk and oil to to dry ingredients.
Gently mix all ingredients together.
Knead twice to form a ball.
On floured surface, pat out or roll to approximately 1/2" thick.
Cut into approximately 2" biscuits (I make some small and some large and both turn out equally well].
Bake on an ungreased pan at 475F for 10 minutes, until lightly browned.
Serve with cholesterol free margarine or calorie-reduced jam.
Pot Roast with Vegetables
Category: main-dish
By judy2304

This recipe is my personal favorite for pot roast. It tenderizes the toughest meats and produces a wonderful, flavorful gravy. It's best when cooked in a cast-iron Dutch oven. This is a whole meal in one pot, my favorite kind of meal.

Ingredients:
1 tablespoon vegetable oil
1 (3 1/2) pound boneless beef chuck roast
salt and ground black pepper to taste
1 large onion, finely chopped
1 clove garlic, chopped, or to taste
2 ½ cups beef stock
1 (16 ounce) can diced tomatoes
¼ cup red wine vinegar
1 tablespoon brown sugar
2  bay leaves
¾ pound carrots, cut diagonally into 1-inch-thick slices
1 pound small red potatoes, quartered lengthwise
1 (6 ounce) jar mushrooms, or more to taste
1 ½ tablespoons cornstarch
1 ½ tablespoons cold water
1 pinch celery salt, or to taste
1 pinch dried basil, or to taste
1 pinch dried thyme, or to taste

Directions:
Preheat oven to 300 degrees F (150 degrees C). Heat vegetable oil in a large, heavy pot or cast-iron Dutch oven over medium heat. Brown chuck roast in the hot oil completely, 5 to 8 minutes per side; season with salt and black pepper and transfer to a platter. Reserve oil in pot. Cook and stir onion and garlic in the oil until onions are golden, about 15 minutes. Stir beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves into onions and garlic; bring to a boil and place chuck roast into the mixture. Cover pot. Cook in the preheated oven until meat is very tender, 4 to 4 1/2 hours. Scatter carrot slices around the beef and bring to a boil over medium heat; return to oven for 30 more minutes. Distribute potatoes around the beef and vegetables, bring to a boil again over medium heat, and bake until potatoes are tender, about 30 more minutes. Transfer beef to a serving platter, cover loosely with a tent of aluminum foil, and set aside to rest for 10 minutes. Stir mushrooms into pan drippings; bring to a simmer over low heat. Whisk cornstarch into cold water in a small bowl and stir into the drippings. Season with celery salt, basil, and thyme. Simmer until thickened, about 5 minutes. Remove and discard bay leaves. Slice beef; serve on a platter surrounded by vegetables. Pour gravy over beef.

Prep time: 20 mins
Cook time: 5 hrs 35 mins
Total time: 6 hrs 5 mins
Yields: 6 servings

Calories: 567.2
Fat: 32.8 g
Saturated fat: 12.4 g
Carbohydrates: 30.3 g
Sugars: 10.4 g
Dietary fiber: 5 g
Protein: 35.9 g
Cholesterol: 120.3 mg
Sodium: 450.7 mg
Strawberries in Balsamico


Ingredients:
strawberries, caster sugar, mascarpone cheese

Directions:
Wash, drain and slice the strawberries.
Put them into a bowl, mix in the sugar and marinate for 30 minutes at room temperature.
Add the balsamico vinegar and marinate for another 30 minutes in the fridge.
Spoon the strawberries with the liquid into four glasses and top with the desired amount of mascarpone.
Blueberry-stuffed Mini-Muffins


Ingredients:
all-purpose flour, sugar, baking powder, baking soda, table salt, buttermilk, low-fat milk, part-skim ricotta cheese, vanilla extract, egg

Directions:
Preheat oven to 400°F.
Combine flour, sugar, baking powder, baking soda and salt in a large bowl.
In a separate bowl, combine buttermilk, milk, ricotta, vanilla extract, almond extract, eggs and oil.
Add wet ingredients to dry ingredients.
Stir gently until just combined.
Mixture will be slightly lumpy.
Spray 3 mini muffin tins (36 muffin cups total] with cooking spray.
Fill each cup 1/3 full with muffin mixture.
Add 1/2 teaspoon blueberry preserves to each muffin cup, and top with remaining batter.
Bake for 10 to 12 minutes or until done.
Stand for 5 minutes.
Remove muffins to a wire rack to cool.
Algerian Carrots


Ingredients:
carrots, light olive oil, garlic cloves, cumin seeds, sugar, salt, mint

Directions:
Steam the carrots in a steamer basket for about 5 minutes, or until barely tender. Reserve 5 tbsp of the cooking water.
Meanwhile, toast the cumin seeds in a dry skillet just until they release their fragrance. Set aside.
In a pot that will be large enough to hold the carrots, saute the garlic in the oil for about 1 minute. Add the 5 tbsp of carrot cooking water, the hot sauce, lemon juice, cumin seed, sugar and salt. Mix well.
Add in the carrots, partially cover and cook over med-low heat until the carrots are tender and the liquid has reduced, approximately 10 minutes. Do not let it dry out completely.
Stir in the mint leaves and serve immediately.
Seared Sea Scallops


Ingredients:
sea scallops, olive oil, butter

Directions:
Heat the olive oil and butter in a large pan over medium-high heat.
Salt and pepper both sides of the scallops and place them in the pan.  Whatever you do, do not move the scallops at all until ready to flip.
Sear the scallops on each side for 1.5 minutes, then remove from the pan and serve.
Rebecca's  Almost Fm Dream Cookies


Ingredients:
rolled oats, whole wheat pastry flour, all-purpose white flour, baking soda, salt, cinnamon, nutmeg, unsalted butter, brown sugar, white sugar, eggs, vanilla, chocolate chips

Directions:
Combine all of the dry ingredients in a food processor.
Process lightly until mixed thoroughly - you don't want to chop the oats too much.
Cream the butter, sugars, eggs and vanilla in your mixer bowl on medium.  Gradually add the dry mixture until blended.
Stir in the chocolate chips by hand.
Bake cookies at 375 degrees until lightly brown around the edges.
Nutella® Buttercream Frosting
Category: uncategorized
By Vanessa Correia

Delicious buttercream frosting flavored with Nutella®.

Ingredients:
¾ cup unsalted butter, at room temperature
¾ cup chocolate-hazelnut spread (such as Nutella®)
3 cups confectioners' sugar
2 tablespoons heavy cream
1 teaspoon hazelnut extract
½ teaspoon vanilla extract
1 pinch salt

Directions:
Combine butter and chocolate-hazelnut spread in a bowl and beat with an electric mixer on medium-high speed until creamy, about 2 minutes. Reduce speed on mixer to medium. Gradually add confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of the bowl as needed. After every 1 cup of confectioners' sugar, raise the speed of the mixer up to high and beat for 10 to 20 seconds. Add cream, hazelnut extract, vanilla extract, and salt. Beat until smooth.

Prep time: 5 mins
Total time: 5 mins
Yields: 4 cups

Calories: 469.1
Fat: 25.4 g
Saturated fat: 12.5 g
Carbohydrates: 61.2 g
Sugars: 58.8 g
Protein: 1.8 g
Cholesterol: 50.8 mg
Sodium: 46.1 mg
The Adirondacker Burger


Ingredients:
smoked bacon, Worcestershire sauce, white cheddar cheese, sour cream, flat leaf parsley, chives, dill, watercress, arugula

Directions:
In a large skillet, cook the bacon over medium-high heat until crisp.  Drain on paper towels.  Discard all but 1 tablespoon bacon fat.
In a medium bowl, combine the sirloin, Worcestershire sauce and horseradish; season with salt and pepper.  Form into 4 patties.  Heat the bacon fat in the skillet over medium-high heat.  Add the beef patties and cook, turning once, for 8 minutes for medium.  Melt the cheese on top of the patties during the last 2 minutes of cooking.
Meanwhile, in a medium bowl, combine the sour cream, parsley, chives, dill  and lots of pepper.
Place the cheeseburgers on the roll bottoms and top each with 2 slices bacon and some watercress.  Slather the bun tops with the sour cream sauce and set into place.
Delicious  Mexican  Choco -Flan  Cake


Ingredients:
butter, canola oil, eggs, cold water, Nestle sweetened condensed milk, Carnation Evaporated Milk, eggs, vanilla extract, pecan halves

Directions:
Preheat oven at 350ºF. Spray a bundt pan with cooking oil and pour 1/4 cup of the caramel topping in bottom of pan.
Prepare the chocolate cake according with the directions in the back of the box, and beat until smooth and pour in the prepared pan.
In the blender place the two milks, eggs and vanilla extract and blend well.
Now be very careful adding slowly the blended milk mixture over the chocolate cake mixture already poured in the pan.
THIS IS VERY IMPORTANT: place a sheet of aluminum foil on top of the bundt pan with the cake. Place in large roasting pan; add 1 inch of hot water to roasting pan. and then place it in the center rack of the preheated oven, without moving the mixture too much, so the cake and the flan won't mix with each other.
Cook for 1 hour and check for the flan to be cooked and set, inserting a toothpick in the center of the cake. If it comes out clean the cake is done, but if not, let it in the oven covered with aluminum for 10 more minutes until flan is completely set.
Remove from oven and let it cool for about 15 minutes, separating the sides with a spatula, and turn it very carefully over in a serving plate.
Decorate with halves pecans on top of the caramel sauce and place in the refrigerator. Serve cold and -- Enjoy it!
VARIATION: I have used Duncan Hines Caramel cake mix and the taste with the flan is excellent, too.
Anthony's Chicken


Ingredients:
dry penne pasta, eggs, milk, salt, pepper, boneless skinless chicken breast halves, olive oil, butter, bacon, tomatoes, onion, barbecue sauce, spicy brown mustard, monterey jack cheese

Directions:
Preheat the oven to 350°F (175°F].  Bring a large pot of lightly salted water to a boil.  Add pasta and cook for 8 to 10 minutes or until al dente; drain.  Transfer to a deep dish 9- x 13-inch baking dish.
In a medium bowl, whisk together the eggs and milk.  Season with salt and pepper.  Dip the chicken breasts in the egg mixture, then roll in bread crumbs to coat.  Heat the olive oil and butter in a large skillet over medium-high heat.  Fry the chicken breasts until the juices run clear, and they are well browned on both sides.  Remove to paper towels to drain.  Drain excess oil from the chicken pan, leaving it coated.
While the chicken is cooking, place the bacon in a large, deep skillet.  Cook over medium-high heat until crisp.  Remove the bacon from pan. crumble and set aside.
Place the skillet that used to have chicken in it over medium heat.  Add tomato, onion, bacon, and cook for about 3 minutes, or until onion is soft.  Pour in the barbecue sauce, and spicy mustard.  Simmer for 5 minutes.  Pour the sauce over the pasta in the dish, then place the chicken on the top, and cover with shredded Monterey Jack cheese.
Bake for 15 to 20 minutes in the preheated oven, until cheese is melted and dish is heated through.
Brown Sugared Ribeyes


Ingredients:
dark beer, brown sugar, kosher salt, fresh ground pepper

Directions:
Whisk together first 3 ingredients in a large shallow dish or zip-top plastic freezer bag.
Add steaks, turning to coat. Cover or seal, and chill 24 hours, turning once.
Preheat grill to 350° to 400° (medium-high] heat.
Remove steaks from marinade, discarding marinade. Sprinkle steaks with salt and pepper.
Grill, covered with grill lid, 5 minutes on each side or to desired degree of doneness.
Remove from grill, and let stand 5 minutes.
Spicy,cheesy, Salsa, Bean, Dip


Ingredients:
salsa, cream cheese, sharp cheddar cheese

Directions:
In a micro proof bowl mix all ingredients., Heat for 2 minutes, stir and heat for 2 more minutes.
Garlic Sesame Sauce


Ingredients:
garlic clove, soy sauce, sesame seeds

Directions:
Stir fry the garlic in the sesame oil for 1 minute. Whisk in the soy sauce., Remove from heat and stir in the sesame seeds.
Strawberry French Toast Triangles


Ingredients:
cream cheese, strawberry, eggs, milk, unsalted butter

Directions:
Spread 4 slices of bread with 1 TBS cream cheese each and divide strawberries among them. Top with remaining slices to make sandwiches.
Lightly whisk eggs and milk in a shallow bowl.
Heat half the butter in a large nonstick skillet or griddle over medium heat. Dip sandwiches, one at a time, in egg mixture until totally wet. Cook sandwiches, in batches if needed, until golden brown, 3 to 5 minutes per side. Add remaining butter to skillet as needed.
Meanwhile, combine syrup and jame in a small bowl. Microwave until jam is melted and syrup is heated. (About 15-30 seconds]. Stir well.
To serve, cut sandwiches into triangles and dip into strawberry syrup.
Shredded Beef for Tacos


Ingredients:
dry white wine, tomato sauce, garlic, green onion, fresh cilantro

Directions:
Place the frozen roast in the slow cooker.
Pour the wine and Mexican-style hot tomato sauce over the top.
Season with garlic, salt, and pepper.
Cover and cook on low for 9 hours.
When done, the roast should shred easily with a fork.
Shred the roast into the juices, and mix in the chopped green onions and cilantro.
Baked Chicken Thighs With Potatoes


Ingredients:
olive oil, paprika, rosemary, salt, pepper, garlic powder, chicken thighs

Directions:
Preheat oven to 425 degrees F.
Line a large 15 x 10 inch baking dish with tin foil and spray with Pam.
In a large bowl combine oil and spices (oil - garlic powder]. Add chicken and potatoes to bowl and toss.
Place potatoes in pan and bake for 15 minutes.
Push potatoes to side to allow room to place chicken in a single layer.
Bake for 40-45minutes longer or until potatoes are tender and chicken is cooked, turning  chicken and potatoes occasionally.
Mexican Chocolate Cake
Category: world-cuisine
By Valerie

This is a moist chocolate cake with a hint of cinnamon. This recipe will make a large one layer cake or a two layer quarter sheet cake.

Ingredients:
2 cups all-purpose flour
¼ cup unsweetened cocoa powder
2 cups white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ cup margarine, softened
½ cup vegetable oil
1 cup water
½ cup sour milk
2  eggs
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan. In a large bowl, stir together the flour, cocoa, sugar, baking soda and cinnamon. Add the margarine, oil, water, sour milk, eggs and vanilla, mix until smooth. Spread evenly into the prepared pan. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 1 - 12x18 inch pan

Calories: 125.1
Fat: 6 g
Saturated fat: 1 g
Carbohydrates: 17 g
Sugars: 11.3 g
Dietary fiber: 0.4 g
Protein: 1.3 g
Cholesterol: 10.6 mg
Sodium: 69.7 mg
German Butter S cookies


Ingredients:
all-purpose flour, sugar, butter, egg, vanilla, lemon

Directions:
Mix Flower, sugar, vanilla, butter, lemon peels+ eggs all together to be mixed in food processor beat on high level, approx.
3 minutes.
Knead dough w/yr hands until smooth+ gather dough into a ball.
Place dough 2 hours in refrigerator for resting.
Cover w/parchment paper.
Knead dough thoroughly, form sticks finger sized, place in S-form on baking tray (parchment paper for non sticking], let them go numb in the refrigerator.
Dip the upper side of formed and numbed Butter-S cookie dough into the egg white and than in coarse sugar.
Return to the tray.
Preheat+ cook at 350°F in oven, 8-10 minutes until light-yellow.
Let stand on bars until cool.
Store in a can (up to 3-4 weeks] on a cold place w/parchment paper between layers.
Sage & Sesame Rice


Ingredients:
white rice, garlic cloves, yellow onion, olive oil, water, chicken bouillon cube, garlic powder, thyme, sage, sesame seeds, butter

Directions:
add water, all of the seasonings except the butter & half of the seasame seeds to a microwave safe measuring cup & heat in the microwave for 2 minutes to dissolve the bullion, set aside.
brown rice in hot oil in a large skillet for approximately 5 minutes.
add chopped onion, minced garlic & saute til onions are soft.
add seasoned water to the browned rice, reduce heat to low, cover and simmer for 15 minutes.
do not check on the rice before the 15 minutes is up, this will allow steam to escape and may make your rice turn out undercooked.
after 15 minutes uncover, turn rice over, place butter pats on top recover & let steam for 3-5 more minutes.
fluff with a fork to distribute the butter, sprinkle with remaining sesame seeds & serve.
Lamb Chops With Dijon Mustard


Ingredients:
butter, garlic cloves, parsley, rosemary, Dijon mustard, lamb chops

Directions:
In a large frying pan over high heat sear chops on both sides. Remove from pan and allow to cool.
Melt butter in frying pan add garlic,parsley,rosemary and breadcrumbs and toss gently to mix. remove from heat.
Brush chops with dijon mustard.
Press each chop into breadcrumbs to coat.
Bake a 350 for 20 -30 minutes.
Garlic Chicken
Category: meat-and-poultry
By Anonymous

Simple to make, just dip and bake! Garlicky goodness in a breaded chicken dish. Yum!

Ingredients:
¼ cup olive oil
2 cloves garlic, crushed
¼ cup Italian-seasoned bread crumbs
¼ cup grated Parmesan cheese
4  skinless, boneless chicken breast halves

Directions:
Preheat oven to 425 degrees F (220 degrees C). Heat olive oil and garlic in a small saucepan over low heat until warmed, 1 to 2 minutes. Transfer garlic and oil to a shallow bowl. Combine bread crumbs and Parmesan cheese in a separate shallow bowl. Dip chicken breasts in the olive oil-garlic mixture using tongs; transfer to bread crumb mixture and turn to evenly coat. Transfer coated chicken to a shallow baking dish. Bake in the preheated oven until no longer pink and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 4 servings

Calories: 300.4
Fat: 16.8 g
Saturated fat: 3.1 g
Carbohydrates: 5.7 g
Sugars: 0.3 g
Dietary fiber: 0.3 g
Protein: 30.3 g
Cholesterol: 72.8 mg
Sodium: 261.2 mg
Copycat Rubio's Fish Tacos


Ingredients:
cod, corn tortillas, flour, beer, garlic powder, pepper, mayonnaise, yogurt, garlic clove, tomatoes, onion, cilantro leaves, jalapeno chiles, salt, pepper, green cabbage, lime

Directions:
Mix flour with favorite spices such as garlic powder, red or black ground pepper.
Stir the flour mixture into the beer and mix until well blended.
Wash fish by dipping in cold, lightly salted water or water with a little bit of lemon juice added. Be sure fish is completely dry before dipping into batter.
Prepare salsa; reserve.
Put the vegetable oil into a deep skillet and bring to 375°F
Place fish in a single layer--do not let pieces touch each other.
Cook fish until batter is crispy and golden brown.
Heat corn tortillas lightly in a skillet or Mexican comal until they are soft and hot.
To assemble, on each tortilla layer the fish fillet, white sauce, salsa and cabbage. Top it off with a squeeze of lime. Fold tortilla over to serve.
Mediterranean Chicken Salad


Ingredients:
olive oil, tarragon vinegar, tarragon vinegar, tarragon, lemon juice, Dijon mustard, orzo pasta, cherry tomatoes, dried currant, capers

Directions:
Combine olive oil, tarragon vinegar (2T+ 2t.], tarragon, lemon juice and Dijon-- whisk to blend.  Season with salt and pepper.  Pour 1/4 cup over chicken in med. bowl.
Cook orzo--drain and rinse with cold water.  Stir in remaining dressing.  Add remaining ingredients.  Adjust salt and pepper and serve.