xiaoxl/recipe_data huggingface dataset:
Brown Sugar-Toffee Cake


Ingredients:
all-purpose flour, baking soda, baking powder, salt, butter, dark brown sugar, sugar, eggs, vanilla extract, plain fat-free yogurt

Directions:
Preheat oven to 325°F Coat 9-inch round cake pan with cooking spray.
Whisk together flour, baking soda, baking powder, and salt in large bowl. Set aside.
Beat butter, brown sugar, and sugar with electric mixer until smooth in separate bowl. Beat in eggs one at a time, and then beat in coffee and vanilla extract. Add 1/4 cup yogurt, and beat until smooth. Add half of flour mixture, and beat until smooth. Beat in remaining 1/4 cup yogurt, then remaining flour mixture. Beat 2 to 3 minutes, or until batter is smooth and creamy.
Spread batter in prepared cake pan, and bake 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes.
Meanwhile, pulse milk chocolate-toffee bars in food processor 8 times, or until crushed into bits. (It's ok if some bits are larger than others.] Unmold cake from pan, and set on wire rack. Sprinkle chocolate-toffee bits on top of cake while hot. Cool completely before serving.
Jenny's Southern Style Cheese Potatoes


Ingredients:
southern style hash browns, onion, sour cream, cheddar cheese

Directions:
Mix together hash browns, mushroom soup, onion, sour cream, and 2c. cheddar cheese until well blended.
Pour into 11X14 baking dish (9X13 works, too].  Sprinkle remaining 2 Celsius cheddar cheese on top.
Bake at 325* for 1 1/2 hours.  This may be made up ahead of time and refrigerated until needed.
Electrolyte Solution


Ingredients:
water, sea salt

Directions:
Mix all ingredients together.
For constant vomiting administer 1/2 tsp every 5 minutes for 2 hours. Introduce food after 1 1/2 hours, unsalted, not highly sugary. Bread, fruit etc, are good choices.
For diarrea give 1/4 - 1/2 cup after each loose stool.
Breakfast Fry-Up (21 Day Wonder Diet: Day 19)


Ingredients:
tomatoes, mushrooms, fresh basil

Directions:
Preheat oven to 220°C.
Combine tomato and half the vinegar in small shallow baking dish.  Roast, uncovered, about 10 minutes.
Meanwhile, cook mushrooms, spinach and remaining vinegar in large frying pan until mushroom is tender and spinach wilts; stir in basil.
Serve tomato and mushroom mixture on toast.
Dog Treats - Pet Puffs


Ingredients:
water, sugar, whole wheat flour, flour, powdered milk, unflavored gelatin, egg, water

Directions:
Preheat oven to 300.
Dissolve yeast in warm water and sugar.
Mix dry ingredients together.
Mix in yeast and other ingredients. This is very stiff, you might need to mix it with your hands.
Place level 1/2 tsp balls on ungreased cookie sheet.
Bake 25 minutes.
Store in refrigerator or freeze.
Ali's Green Sauce
Category: appetizers-and-snacks
By Ali_B

This sauce is extremely similar to a very well known Mexican restaurant's sauce. Serve with salsa and tortilla chips. Better double the recipe because this dip goes fast!

Ingredients:
3  avocados, peeled and pitted
3  green tomatoes
4  fresh tomatillos, husks removed
3 cloves garlic, peeled
2  jalapeno peppers, seeded and halved
5 sprigs fresh cilantro
1 ½ cups sour cream
salt to taste

Directions:
Place tomatoes, tomatillos, garlic, and jalapenos in a saucepan, and add enough water to cover. Bring to a boil, and cook for 15 minutes, or until vegetables are tender. Remove from heat, drain, and allow to cool. Place avocados, the cooked vegetables, sour cream, and cilantro in a blender or food processor, and blend until smooth. Season to taste with salt. Cover, and refrigerate until ready to serve.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 12 servings

Calories: 154.7
Fat: 13.6 g
Saturated fat: 4.8 g
Carbohydrates: 8.2 g
Sugars: 2.1 g
Dietary fiber: 4 g
Protein: 2.5 g
Cholesterol: 12.6 mg
Sodium: 23.5 mg
Chicken Adobo


Ingredients:
chicken thighs, soy sauce, vinegar, garlic cloves, whole black peppercorns, cracked black pepper, bay leaves

Directions:
Place the soy sauce, vinegar, garlic, black peppercorns, and bay leaves in a large, nonreactive sauté pan, and then nestle the chicken thighs, skin side down, into the pan.
Bring the liquid to a boil over high heat, and then cover and simmer over low heat for 20 minutes. Turn the chicken over, and then cover and simmer for another 10 minutes.
Uncover the pan, increase the heat to high and return the sauce to a boil. while the sauce is reducing, transfer the chicken thighs, skin side up, to a foil-lined sheet pan.
Brown the chicken thighs underneath the broiler for 3–5 minutes and return to the reducing sauce for the last minute. Continue boiling the sauce, uncovered, until it is reduced by half and thickens slightly, 5–7 minutes. Remove the Bay leaves and serve with steamed white rice.
Variations: For a “drier” chicken adobo, you can reduce the sauce until it is almost completely evaporated. The chicken will then begin to fry in its own fat that is still left in the pan. This is how my many people finishes their adobo.
For a saucier adobo, double the amount of soy sauce and vinegar.
Chamomile Refresco


Ingredients:
of fresh mint, lemongrass, boiling water, lime juice, sparkling water, lime

Directions:
Place 6 glasses in refrigerator or freezer to chill while making recipe.
In a bowl, pour boiling water over the  tea bags(or dried chamomile flowers] and  mint and lemongrass. Cover and steep for at least 10 minutes.
Strain the liquid into a glass pitcher.
Stir in orange, pineapple, lime, and grape juices. Chill.
To serve, fill chilled glasses 2/3 full with juice mixture. Fill with sparkling water, and add lime slices. Enjoy!
Cherry Banana Smoothie


Ingredients:
bananas, frozen cherries, honey

Directions:
Combine the bananas, cherries, yogurt, honey, ginger and ice cubes in a blender., Puree until smooth.
Grits a Ya Ya
Category: side-dish
By Irene

A friend of mine made this for a Mardi Gras dinner. It was so delicious, I just had to have the recipe.

Ingredients:
3 ½ cups chicken stock
¾ cup old fashioned grits
¼ cup heavy cream, plus more as needed
1 cup shredded smoked Gouda cheese, or more to taste
¼ cup butter
8 slices bacon, chopped
3 tablespoons butter
1 tablespoon minced shallot
1 tablespoon minced garlic
1 splash white wine
1 pound jumbo shrimp, peeled and deveined
2 cups chopped spinach
1 cup chopped portobello mushrooms
¼ cup sliced green onions
2 cups heavy cream
1 dash hot pepper sauce, or to taste
salt and ground black pepper to taste

Directions:
Bring the chicken stock to a boil in a saucepan over high heat. Slowly pour the grits into the stock while stirring constantly. Reduce heat to low; simmer until the grits are tender and thick, 15 to 20 minutes, stirring occasionally. Stir in 1/4 cup heavy cream to thin the grits. Stir in the Gouda cheese and 1/4 cup butter until melted and smooth. While the grits are cooking, place the bacon in a large, deep skillet over medium heat; cook until the bacon fat is rendered, about 3 minutes. Stir in the shallot and garlic; cooking and stirring until the shallots are tender, about 5 minutes. Pour in the white wine and stir in 3 tablespoons butter, cooking and stirring until the butter has melted. Drop the shrimp in the skillet; cook and stir until they are bright pink on the outside and the meat is no longer transparent in the center, about 3 minutes. Stir in the spinach, mushrooms, and green onions; cook and stir until the spinach wilts, about 2 minutes more. Remove the shrimp with a slotted spoon. Stir in 2 cups heavy cream. Simmer until the cream is reduced by about a third, about 10 minutes. Season with hot sauce, salt, and pepper. Return the shrimp to the skillet to heat through. Serve shrimp and sauce over the prepared grits.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 6 servings

Calories: 838.9
Fat: 70.5 g
Saturated fat: 38.6 g
Carbohydrates: 21.8 g
Sugars: 1.5 g
Dietary fiber: 1.3 g
Protein: 29.6 g
Cholesterol: 321.5 mg
Sodium: 1108.5 mg
Deborah's Louisiana Fried Spicy Cabbage


Ingredients:
cabbage, bacon, onion, red pepper flakes, salt, black pepper

Directions:
Fry bacon until crisp and well browned., Add chopped onion and stir until limp., Add pepper flakes, cabbage, salt & pepper., Stirring well so that all the cabbage is coated., Cover and cook over low heat until cabbage is limp and tender.
Berry-Cheese Braid


Ingredients:
strawberry cream cheese, egg, sugar, sugar, frozen puff pastry

Directions:
Heat oven to 400°F Have a baking sheet ready.
Stir cream cheese, egg yolk, and 1/4 cup sugar until blended. Slightly beat the egg white in a small bowl.
Place puff pastry lengthwise in center of baking seet and unfold. With a rolling pin, roll out to a 12-in-long rectangle. Spoon cheese filling in 2 1/2-inch wide strip down center.
On both sides of filling, cut 1-inch wide strips from filling to edge. Fold strips at an angle across filling, overlapping and alternating from side to side. Brush with egg white; sprinkle with remaining 1 tbsp sugar.
Bake 25 minutes until puffed and golden. Cool slightly on sheet on a wire rack. Serve warm or at room temperature.
Turkey Scaloppine With Lemon


Ingredients:
turkey scallopini, all-purpose flour, olive oil, garlic clove, chicken broth, fresh lemon juice, fresh flat-leaf parsley, unsalted butter, fresh sage, rosemary

Directions:
Pat turkey dry and season with salt and pepper. Dredge half of turkey slices in flour, shaking off excess. Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then cook turkey until browned on both sides and just cooked through, about 4 minutes total. Transfer to a platter and keep warm, covered. Dredge and cook remaining turkey in the pan.
Add remaining tablespoon oil to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add broth and deglaze over moderately high heat, scraping up brown bits. Boil until broth is reduced to about 3/4 cup. Stir in lemon juice, parsley, and salt and pepper, to taste. Add butter and swirl with a whisk until a smooth sauce is formed. Return turkey to skillet with any juices on platter and simmer until heated through, about 1 minute. Garnish with sage and rosemary leaves.
Crock Pot Cider-Braised Chicken


Ingredients:
chicken breasts, chicken legs, ground turmeric, ground ginger, ground mace, ground allspice, tomatoes, apple cider, cornstarch, cold water

Directions:
---Crock Pot Method---.
Place spices, tomatoes, and cider in the crock pot and stir to mix.
Add the chicken and toss to coat.
Set the cooker to low heat and cook for 7-9 hours, or high heat for 3-4 hours.
At the end of cooking, remove the chicken from the crock pot, mix the cornstarch with the 2 tbsp of water, and stir the cornstarch mixture into the bottom; set the crock pot to high and cook for 15 minutes to thicken the liquids.
Return chicken to pot and toss to coat again.
---Stove Top Method---.
Brown the chicken in a large skillet over medium heat (do not use oil], skin side down, for about 10 minutes; pour off excess fat.
Sprinkle with spices and add tomatoes; cover with cider.
Cover the pan, reduce the heat, and simmer for 45 minutes.
To thicken the juices, make a slurry by combining the cornstarch with the cold water; stir it into the juices and simmer, uncovered, for 15 minutes longer, stirring.
Pork Scallopini With Garlic and Mushrooms


Ingredients:
flour, butter, sherry wine, water, onion, garlic clove, black pepper, salt, thyme, rosemary, oregano

Directions:
Dredge pork in flour. In a hot skillet, brown meat in butter-oil combination.
Stir in sherry, water, onion, garlic, pepper, salt, herbs.
Cover and cook slowly 30 minutes, adding a little water if needed.
Add mushrooms and cook, covered 15 minutes longer.
(This recipe can also be used with veal, but reduce cooking time significantly.].
Easy and Fast Bacon Fried Rice


Ingredients:
cooked white rice, green onion, bacon, eggs, soy sauce

Directions:
In a large wok or high sided skillet, cook bacon over medium high heat until done.
Remove bacon from pan with a slotted spoon and set aside to drain on paper towels.
Add green onion to bacon grease and cook until tender and slightly translucent.
Add rice to pan and cook until rice is very lightly brown and cooked throughout.
Push rice to the sides and add egg into center of pan.
Quickly scramble cook eggs.
Push rice back into center of pan and mix all thoroughly.
Season with soy sauce to taste.
Roast Pepper Spread With Walnuts and Garlic


Ingredients:
walnuts, garlic, extra virgin olive oil, lemon, ground cumin, hot paprika, salt

Directions:
Make sure the peppers are without seeds. Combine them in a food processor along with the walnuts, garlic, olive oil, the grated zest of the lemon, and the cumin.
Pulse to process so the ingredients are pulverized but not pureed; you want a paste, but one with a little texture. (If you are feeling energetic and have a mortar and pestle, you can also process by hand.].
Transfer the paste to a bowl and add the juice of the lemon, hot red pepper flakes, and salt. Taste and adjust seasoning.
Serve, or cover and refrigerate for a day or two (bring back to room temperature before serving].
Awesome Homemade Cookie Mix
Category: desserts
By Adrienne Buettner-Cable

This homemade cookie mix for oatmeal-M&M®-chocolate chip cookies is so great, it makes an awesome gift for friends and families for any occasion!  Store sealed jars for up to 6 months in a cool, dry place.

Ingredients:
½ cup candy-coated milk chocolate pieces (such as M&M's®)
½ cup semisweet chocolate chips
1 ⅓ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup brown sugar
½ cup white sugar
1 cup rolled oats

Directions:
Clean and dry a 1-quart Mason jar and lid. Combine M&M's® and chocolate chips in a small bowl; set aside. Combine flour, baking powder, baking soda, and salt in a bowl. Set a jar funnel on top of the Mason jar and pour in flour mixture. Tap on the counter to settle ingredients. Add brown sugar and press down hard, against the edges of the jar and in the middle, to make it as flat as possible. Pour in white sugar and tap to settle. Add oats and press down lightly to flatten. Fill to the top with candy mixture, adding or removing candy if necessary. Seal jar and attach baking instructions on a gift tag.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 cookie mix

Calories: 109.8
Fat: 2.3 g
Saturated fat: 1.2 g
Carbohydrates: 21.6 g
Sugars: 13.3 g
Dietary fiber: 0.8 g
Protein: 1.5 g
Cholesterol: 0.6 mg
Sodium: 101.6 mg
Slow Cooked Polish Sausage, Cabbage and Potato Soup


Ingredients:
potatoes, Polish sausage, onion, cabbage, garlic, parsley, black pepper

Directions:
Wash and dice the potatoes (no need to peel unless it's how you prefer them] and place them at the bottom of the slow cooker/crock pot. Two small potatoes approximately 450g total weight.
Slice the sausage length ways and then cut into slices. I personally slice them in half again so the pieces are roughly the same size (or slightly larger] than the diced potato. Put the sausage on top of the potatoes in the pot.
Finely dice the onion and add that on top of the sausage.
Chop the cabbage and add that on top of the onion.
Season with garlic, parsley and plenty of cracked black pepper. Don't add salt as the amount of salt coming from the sausage can vary.
Prepare the chicken stock to make up 1 litre (the stock cubes I use are 1 cube per 500ml so I mix two] and pour the stock over the other ingredients. Again, I use reduced salt stock cubes. You can always add more salt later.
Cook on high for 6 hours, medium for 8 hours or low for 10 hours (based on Morphy Richards slow cooker]. Stir half way through to ensure everything gets a good 'submerging' or if you can't then closer to the finish time is fine.
Avocado Smoothie


Ingredients:
avocado, milk, vanilla essence, honey, caster sugar

Directions:
Scoop out the avocado and put in a blender., Add the cream and blend until smooth., Gradually add milk, vanilla, honey and sugar., Serve in chilled glasses.
Shrimp Cakes


Ingredients:
large shrimp, Best Foods Mayonnaise, panko breadcrumbs, red onion, celery, brown mustard, black pepper, garlic powder, onion powder, extra virgin olive oil, Best Foods Mayonnaise, black pepper

Directions:
Peel, devein, and finely chop shrimp, leaving a few chunks.
In a large bowl add crushed crackers, minced vegetables, all the spices, mayonnaise and mustard, mix well.
Fold in shrimp and panko bread crumbs.
Form into 4 patties or you could make appetizer size if desired.
Heat about 4 tablespoons of olive oil and a little butter in a skillet over medium heat, add patties in brown for about 4-5 minutes per side until nice and golden brown.
Patties can also be placed under the broiler and cooked for about 8 minutes per side.
Drain on paper napkin.
To prepare hot mayo, mix all ingredients together and serve on top of patties.
Toasted Marshmallow Shake - Good Stuff Eatery, Washington D C


Ingredients:
marshmallows, milk, sour cream, vanilla ice cream

Directions:
On a medium-size cookie sheet, place 1/2 bag of marshmallows in a row.
Place under your broiler in the oven for 2 to 3 minutes, until charred.  Take out of oven and let cool.  (The charred marshmallows will be blended into the milkshakes.].
Repeat this step but only let the marshmallows toast.  Take out of oven and let cool.  (Reserve the toasted marshmallows to top the milkshakes.]
In a blender, pour milk, sour cream, ice cream and charred marshmallows.
Mix for 5 minutes.
Pour in a large glass and top with 2 to 3 toasted marshmallows.
Southwestern Chicken Corn Chowder


Ingredients:
bacon, olive oil, onion, garlic cloves, chicken breasts, crushed tomatoes, salsa, bell pepper, chicken broth, salt, crushed red pepper flakes, whole kernel corn, carrots, cilantro, sherry wine, all-purpose flour, butter, half-and-half

Directions:
In a pressure cooker, saute bacon until crisp.
Add oil, onion, garlic and chicken. Saute 3 minutes.
Stir in tomatoes, salsa, peppers, carrots, chicken broth, salt, red pepper flakes and hot pepper sauce.
Close pressure cooker and heat on high to develop maximum pressure. Reduce heat to maintain pressure and cook 6 minutes, then release pressure. Remove the chicken and cut it into bite-size pieces.
Add chicken, corn, cilantro and sherry to the soup. Bring to a simmer and cook 2 minutes. Combine flour and butter into a paste, then add it one tablespoon at a time, mixing until the soup is creamy. Cook 1 more minute. Add half-and-half and mix thoroughly.
If not using a pressure cooker, you will need to cook for a longer time, though I have not tested the recipe this way.
Fiery Chipotle Ketchup


Ingredients:
ketchup, chipotle chile in adobo, adobo sauce, garlic powder

Directions:
"Place all ingredients in a small mixing bowl.  Stir well. Serve at once, or refrigerate, covered, until ready to serve."
Bakery-Style Pizza
Category: main-dish
By CDM68

Now found exclusively at one well-known pizza garden in Gravesend, Brooklyn, this style of pizza was once found in neighborhood bakeries. This pizza is deceivingly light, crisp, and slightly spicy. Enjoy with a can of soda.

Ingredients:
1 ¼ cups warm water
1 teaspoon active dry yeast
3 cups bread flour
1 ½ teaspoons fine salt
¼ cup olive oil, divided
1 (28 ounce) can plain crushed tomatoes
1 (14 ounce) can pizza sauce (such as Don Peppino®)
8 ounces low-moisture whole-milk mozzarella, very thinly sliced
¼ cup grated Pecorino Romano cheese

Directions:
Combine water and yeast in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Combine flour and salt together in the bowl of a stand mixer fitted with a dough hook attachment. Pour in yeast mixture. Knead dough until smooth, about 7 minutes. Grease a large bowl lightly with olive oil. Form dough into a tight ball and lightly grease the top. Place in the bowl; cover loosely with plastic wrap. Let rise until doubled in volume, about 30 minutes. Mix crushed tomatoes and pizza sauce together in a bowl to make sauce. Grease a heavy-gauge rimmed 12x17-inch baking sheet generously with olive oil. Press dough into the bottom. Prick dough all over with a fork. Arrange mozzarella cheese slices over dough; cover with 1 cup sauce. Sprinkle Pecorino Romano cheese on top. Drizzle remaining olive oil over pizza. Let pizza rise in a warm area until puffy, about 1 hour. Preheat oven to 450 degrees F (230 degrees C). Bake pizza on the center rack of the preheated oven until edges are very dark brown but top is not burnt, 15 to 20 minutes. Cool in the pan for 5 minutes before slicing into squares.

Prep time: 25 mins
Cook time: 15 mins
Total time: 2 hrs 20 mins
Yields: 12 square slices

Calories: 270.6
Fat: 10.6 g
Saturated fat: 4.1 g
Carbohydrates: 33.4 g
Sugars: 1.2 g
Dietary fiber: 2.7 g
Protein: 10.7 g
Cholesterol: 19.5 mg
Sodium: 663.1 mg
School Days Pizza Burgers


Ingredients:
ground beef, ground sausage, sage, oregano, parsley, cheddar cheese, American cheese

Directions:
Grate the spam., Brown the red meats and let cool., mix remaining ingredients except buns., Spread mixture on buns and broil/bake for 20 minutes., Enjoy !
Easy Crock Pot Chili


Ingredients:
ground beef, onion, garlic cloves, adobo seasoning, seasoning salt, black pepper, ground cumin, Mexican oregano, dried oregano, chili powder, crushed tomatoes, tomato sauce

Directions:
Place beef, garlic and onion in a large skillet or dutch oven and brwon it, then drain any excess fat/drippings.
Place the meat mixture in the crock pot with the remaining ingredients and stir.
Cover and cook on low for 8-10 hours, or until meat is tender. Serve with beans if you like. Stir them in towards the end of cooking time so they heat up.
Hands Down the Best Nutella Brownies


Ingredients:
unsalted butter, sugar, eggs, all-purpose flour, instant espresso powder, salt, chocolate chips, walnuts

Directions:
Preheat oven to bake at 350°F.
Add butter and coco powder to a microwave safe bowl and nuke for about 1 minute. Whisk together.
When its nice and smooth, add sugar, Nutella, and melted semi-sweet chocolate. Then whisk in 2 eggs, one at a time.
In a separate bowl, sift together flour, espresso powder and salt.
Dump the flour mixture over the chocolate mix & fold gently with a rubber spatula scraping sides and bottom well.
Fold in chocolate chips and chopped nuts. Saving some of each to sprinkle on top.
Pour into a 8x8 greased baking dish.
Bake for 20-30 minute.
Let cool slightly (if you can stand it!] then cut in squares and enjoy!
Cpk Broccoli and Sun-Dried Tomato Fusilli


Ingredients:
extra virgin olive oil, salt, fresh garlic, fresh thyme leaves, sun-dried tomatoes, broccoli floret, parmesan cheese

Directions:
Bring a large pot of salted water to boil. Cook pasta until.
al dente, 8 to 10 minutes.
Heat olive oil in a large non−stick frying pan over high heat.
Add salt and garlic; when the garlic just begins to brown, add.
thyme and sun−dried tomatoes. Toss and add broccoli.
When broccoli is heated through, add drained pasta (if pan is not large enough, combine in a large mixing bowl while ingredients are hot].
Add 1 cup parmesan cheese to all, sprinkling and stirring to mix.
Serve in warm bowls with a fresh dusting of parmesan cheese.
Lebanese Bean Stew


Ingredients:
dried butter beans, diced tomatoes, water, vegetable bouillon cube, fresh cilantro, garlic cloves, olive oil, salt, pepper, cinnamon

Directions:
Soak the beans in water overnight. Drain and rinse.
Cook the meat and garlic with olive oil in a pan.
Once the meat is all browned, add the rest of the ingredients with the exception of the cilantro. Stir to deglaze the pan.
Bring to a boil, add the cilantro, cover and simmer until the beans are fully cooked (between 30 and 40 minutes].
You might need to add some water if it becomes too dry, so check on it every 10 minutes.
Eat over cooked white rice.