xiaoxl/recipe_data huggingface dataset:
Gluten, Dairy & Cane Sugar Free Blueberry Muffins


Ingredients:
apple cider vinegar, tapioca flour, guar gum, baking soda, baking powder, sea salt, raw honey, vanilla, eggs, olive oil, frozen blueberries

Directions:
In a measuring cup, measure out the rice milk and add the vinegar. Stir, and set aside (This solution needs to sit for at least 10 minutes. You are making a dairy free "buttermilk" alternative.].
Preheat your oven to 400 degrees.
In a large mixing bowl, combine your dry ingredients.
In a separate bowl, mix all of the wet ingredients together, including the "buttermilk" solution. Add your wet ingredients to the dry and mix well until the batter is smooth.
Fold in the frozen blueberries.
Spoon batter in to greased or paper lined muffin tins. Bake for 15 - 20 minutes. Makes 12 muffins.
Sweet Potato Brownies


Ingredients:
butter, sugar, flour, salt, eggs, vanilla, sweet potatoes, pecans, butter, cinnamon, confectioners' sugar

Directions:
Preheat oven to 350 degrees.
In the bowl of and electric mixer, cream together the butter and sugar until light and fluffy. Add the rest of the ingredients in order. Stir after each one is added.
Pour into a 9 X 12 baking pan that has been buttered and floured.
Bake for 30-40 minutes. Let the brownies cool completely before cutting.
For the glaze, melt the butter and add the remaining ingredients. Let cool and glaze the brownies after they have been cut.
Sliced Peaches in Lime Rum Sauce (Diabetic)


Ingredients:
fresh lime juice, dark rum, honey, honey, water, water, clove, cornstarch, arrowroot, water

Directions:
In a saucepan over medium heat, heat the lime juice, rum, honey, and water., Bring to a boil, lower the heat, and simmer for 5 minutes., Add the cloves., Mix together the cornstarch or arrowroot powder and water., Add to the sauce., Add to the peaches and cook for about 10 minutes., Chill and serve in individual dishes., Exchanges: 1 Fruit.
Grammy's Calamari Salad
Category: salad
By CLAIRES

My Grandma has been making this calamari salad for all the years I can remember at our traditional Christmas Eve dinner.

Ingredients:
2  lemons, juiced
6 cloves garlic, peeled and minced
1 sprig fresh parsley, chopped
salt and pepper to taste
3 pounds squid, cleaned and sliced into rounds
1 (2.25 ounce) can pitted black olives
4 stalks celery, chopped

Directions:
In a medium bowl, mix lemon juice, garlic, and parsley. Season with salt and pepper. Bring a medium pot of water to a boil. Stir in squid, and cook about 3 minutes, or until tender; drain. Toss squid, olives, and celery with the lemon juice mixture. Cover, and chill in the refrigerator until serving.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 12 servings

Calories: 119.3
Fat: 2.2 g
Saturated fat: 0.5 g
Carbohydrates: 6.8 g
Sugars: 0.2 g
Dietary fiber: 1.3 g
Protein: 18.2 g
Cholesterol: 264.5 mg
Sodium: 108.5 mg
Chicken and Asparagus Fettuccine
Category: main-dish
By STEPHNDON

This is so rich and filling that one serving goes a long way. Crusty bread and a salad is all this creamy dish needs to make a complete and hearty meal.

Ingredients:
12 ounces dry fettuccini pasta
2 cups 1 inch pieces fresh asparagus
½ cup butter
2 cups half-and-half cream
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
1 pinch cayenne pepper
¾ cup grated Parmesan cheese
½ pound cooked chicken breasts - cut into bite size pieces

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Add the asparagus during the last 3 to 5 minutes of cooking. Drain, and transfer to a large bowl. In a large saucepan over medium heat, combine butter and half-and-half. Cook until thick and bubbly. Season with garlic powder, black pepper, and cayenne pepper. Stir in Parmesan cheese and chicken, and heat through. Pour sauce over pasta and asparagus, and toss to coat.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 567.1
Fat: 30.9 g
Saturated fat: 18.3 g
Carbohydrates: 46.6 g
Sugars: 3 g
Dietary fiber: 2.9 g
Protein: 27.6 g
Cholesterol: 113.7 mg
Sodium: 365 mg
Costa Maya Coconut Bread


Ingredients:
unsweetened coconut, water, warm water, butter, sugar, salt, flour, butter

Directions:
Directions: grate the coconut and discard any brown skins. Add 2 cups water to the coconut and let sit for 30 minutes. If using dried grated coconut, add an additional 1/4 cup water to compensate for the lack of moisture. Dissolve the yeast in 3/4 cup warm water. Add the sugar and 3 T of the flour and let rise until bubbles form. Add all remaining ingredients except flour. Add 3/4 of the flour.
If you are using a bread mixer, add additional flour until mixture pulls away from the sides of the bowl. Mix for 5 minutes or until elastic. If mixing by hand, knead for about 8 minutes continually adding additional flour or until smooth and elastic.
Cover and let sit until doubled. Punch down dough. Divide dough into 30 balls. place on greased cookie sheet and flatten slightly. The shape should resemble English muffins, only a little smaller. Each bread should be at least 1 inch apart. Brush with melted butter. Let rise for 30 minutes.
Place bread in preheated 400°F oven for 15 minutes or until golden brown. Remove from oven and brush with additional butter. Serve warm or toasted.
Chili's Honey-Lime Dressing


Ingredients:
ground ginger, Dijon mustard, mayonnaise, honey, lime juice

Directions:
Stir ginger into Dijon mustard., Mix into remaining ingredients., Serve chilled.
Berbere Spiced Chickpeas & Sweet Potato


Ingredients:
sweet potato, coconut oil, red onions, ginger, berbere, chickpeas

Directions:
Preheat your oven to 220°C Prick your sweet potatoes several times with a fork, place on a baking tray and bake for an hour or until cooked through.
Meanwhile, add coconut oil into a frying pan on medium high heat. Add red onion and cook until soft. Add garlic and ginger, cook for a further 2 minutes. Add RawSpiceBar's Berbere spices and cook for another minute. Stir in tomatoes, chickpeas and salt to taste. Bring to a boil, turn heat to low and cover.  Simmer for 15-20 minutes. Add baby spinach and let simmer, another 3-4 minutes.
Once the sweet potatoes are cooked, slice through the center and fill with the berbere chickpea & spinach mixture. Enjoy!
Ihop Style Pancakes


Ingredients:
all-purpose flour, egg, buttermilk, granulated sugar, baking powder, baking soda, salt

Directions:
Preheat skillet over medium heat. Use a pan with a nonstick surface or apply a little n on stick spray. You can also use a griddle.
In a blender or with a mixer, combine all of the remaining ingredients.
Pour the batter by spoonfuls into the hot pan, forming 5 inch circles.
When the edges appear to harden, flip them. They should be light brown.
Salmon Fillets With Dill Couscous and Spicy Kale


Ingredients:
olive oil, red onion, kale, crushed red pepper flakes, nutmeg, radishes, lemon, salmon fillets, butter, couscous, fresh dill, English cucumber

Directions:
In a large skillet, heat 2 tablespoons oil over medium high heat and cook onion for 4 minutes; add kale, crushed red pepper flakes, season with salt and pepper, and a few pinches of freshly grated nutmeg.
Add chicken stock, cover, reduce heat, and simmer 10 minutes.
Uncover and stir in radish and half the lemon juice.
Meanwhile, in another skillet, heat remaining tablespoon of oil over medium high heat.
Season salmon with Old Bay Seasoning and cook in second skillet, turning once, until cooked through, about 5 minutes; sprinkle with half the lemon juice.
In a medium saucepan, combine 1 1/4 cup chicken stock, butter, 1/2 teaspoon salt, cover and bring to a boil.
Stir in couscous and dill, remove from heat, cover  and let stand 5 minutes; fluff with fork.
Serve salmon on top of kale with couscous on the side; top salmon with cucumber.
Smoked Salmon Chowder


Ingredients:
salmon fillets, butter, onion, celery, green pepper, Wondra Flour, fat-free chicken broth, carrots, dried dill weed, pepper, dried parsley, low-fat sour cream, low-fat yogurt

Directions:
drain salmon of all oil, remove skin and scrape off any dark parts on the underside.
break into chunks and set aside.
saute the onion, celery and gr pepper in butter til soft.
add Wondra or regular flour.
add 2 cans broth and stir thoroughly.
bring to boil, add potatoes and carrots.
drop to low heat and cook 8-9 minutes.
add seasonings, salmon, canned corn, and sour cream or yogurt.
heat thoroughly, then set aside while the flavors marry for a few minutes.
You may need to add some water before serving, as it can get thick.
Serve with crusty dark bread and a salad.
Corned Beef Bunwiches


Ingredients:
corned beef, cheddar cheese, green olives, catsup, Worcestershire sauce

Directions:
Open buns and remove the soft centers., Combine the corned beef,worcestershire sauce, cheese,catsup, olives mix well., Then fill the buns with this mixture and place the top back on., Wrap each sandwich with foil., Heat oven to 375 and place in oven on sheet for 25 minutes., These sandwiches freeze well., The soft centers can be cubed and seasoned for crutons.
Grandma Jeanette's Amazing German Red Cabbage
Category: side-dish
By Sara Nolan Jennings

This yummy, sweet and sour German red cabbage is easy to make!

Ingredients:
2 tablespoons butter
5 cups shredded red cabbage
1 cup sliced green apples
⅓ cup apple cider vinegar
3 tablespoons water
¼ cup white sugar
2 ¼ teaspoons salt
¼ teaspoon black pepper
¼ teaspoon ground cloves

Directions:
Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.

Prep time: 20 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 50 mins
Yields: 4 servings

Calories: 147.6
Fat: 6 g
Saturated fat: 3.7 g
Carbohydrates: 23.6 g
Sugars: 19.2 g
Dietary fiber: 2.7 g
Protein: 1.4 g
Cholesterol: 15.3 mg
Sodium: 1374.6 mg
Southwestern Chicken and Corn Soup
Category: trusted-brands-recipes-and-tips
By Campbell's Kitchen

A chicken and corn soup with a hint of cumin, chili powder, and jalapeno giving it a Southwestern flair. Add some half & half and you have a rich and satisfying meal!

Ingredients:
10 slices bacon, cut into 1-inch pieces
2 tablespoons butter
1 cup diced yellow onion
1 cup diced red bell pepper
1 large jalapeno chile pepper, diced
1 large clove garlic, minced
¼ cup all-purpose flour
1 ½ teaspoons kosher salt
½ teaspoon ground black pepper
½ teaspoon ground cumin
½ teaspoon chili powder
1 pinch cayenne pepper
5 cups Swanson® Unsalted Chicken Broth
3 ½ cups Yukon gold potatoes, 3/4-inch dice
1 (4 ounce) can chopped green chiles, drained
3 cups frozen corn
3 cups chopped rotisserie chicken
2 cups half-and-half
1 cup grated sharp Cheddar cheese
½ cup grated sharp Cheddar cheese
¼ cup chopped fresh cilantro leaves
¼ cup chopped green onion

Directions:
Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned and slightly crisp, about 10 minutes. Drain bacon pieces on paper towels. Drain off all but 2 tablespoons bacon grease from pot. Melt butter in the pot with the remaining bacon grease over medium heat. Add onion, red bell pepper, and jalapeno. Sautee until just softened, 5 or 6 minutes. Add minced garlic and saute for 1 minute. Whisk in flour and stir until completely incorporated, about 2 minutes. Season with salt, pepper, cumin, chili powder, and cayenne pepper. Gradually whisk in Swanson® Unsalted Chicken Broth, stirring to prevent flour from clumping. Bring to a boil over medium-high heat. Add potatoes and green chilies; reduce heat to medium-low. Simmer until vegetables begin to soften, about 12 minutes Stir in frozen corn and chopped chicken. Add 1/2 cup of cooked bacon pieces. Add half and half; stir. Reduce heat to low; simmer very slowly until chicken and corn are heated through, 8 to 10 minutes. Remove pot from heat. Stir in 1 cup grated Cheddar cheese until cheese melts. Pour soup into bowls and garnish with reserved bacon, grated Cheddar cheese, cilantro, and green onions.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 10 cups

Calories: 572.1
Fat: 30.1 g
Saturated fat: 15.3 g
Carbohydrates: 41.4 g
Sugars: 5.1 g
Dietary fiber: 4.4 g
Protein: 35.9 g
Cholesterol: 119.2 mg
Sodium: 1186.5 mg
Roht Persad


Ingredients:
flour, sugar, ghee, cardamom powder, milk

Directions:
METHOD.
Sift the flour into a large bowl, add sugar, ghee and banana and rub until it resembles fine breadcrumbs.
Make a well in the center and pour enough milk to form a dough. The dough should appear like a scone dough.
Form into golf ball size and roll into circles.
Fry in deep ghee on MEDIUM heat. Drain on paper towels.
PS: The trick is to break and dough the remaining mixture so it's shinny.
Pesto Chili Peanuts


Ingredients:
pesto sauce mix, olive oil, chili powder, cayenne pepper

Directions:
In a small bowl, whisk the pesto mix, oil, chili powder and cayenne.
Pour into a large resealable plastic bag; add peanuts.
Seal bag and shake to coat.
Transfer to a greased 13-in. x 9-in. x 2-in. baking pan.
Bake, uncovered, at 350°F for 15-20 minutes, stirring once.
Spread on waxed paper to cool.
Store in an airtight container.
Hot Apple Pudding


Ingredients:
flour, sugar, baking powder, cinnamon, salt, milk, apples, brown sugar, butter, boiling water

Directions:
Mix first seven ingredients together in a casserole dish., For the sauce:, In a small bowl mix the brown sugar, butter, and boiling water together., The boiling water should be enough to melt the butter., Pour sauce over apple mixture and bake uncovered for 40 minutes at 375°F.
Southwest Spinach Dip


Ingredients:
olive oil, onion, tomatoes, monterey jack cheese, sharp cheddar cheese, cream cheese, half-and-half, sliced ripe olives, red wine vinegar

Directions:
Preheat oven to 400 degrees.
Heat oil in large skillet. Add onions and jalapenos and saute until tender, about 5 minutes. Add chopped baby spinach and continue to cook until wilted. Add 2/3 of tomatoes and cook 3 minutes more.
Remove skillet from heat. Stir in Monterey Jack cheese, cream cheese, half and half, olives, vinegar, salt and pepper. Spoon into 1 1/2 quart baking dish. Bake 35 minutes or until hot and bubbly.
Top with sharp Cheddar cheese. Sprinkle with remaining chopped tomato. Serve immediately with tortilla chips.
Fiesta Cheesecake


Ingredients:
tortilla chips, butter, margarine, cream cheese, cream cheese, eggs, monterey jack pepper cheese, green chilies, sour cream, green pepper, yellow sweet pepper, green onion, tomatoes, ripe olives, fresh cilantro, parsley

Directions:
Combine tortilla chips and butter; press onto bottom of a lightly greased 9-inch springform pan.
Bake at 325 degrees for 15 minutes.
Cool on a wire rack.
Beat cream cheese at medium speed with an electric mixer 3 minutes or until fluffy; add eggs, one at a time, beating after each addition.
Stir in cheese, chiles, and ground red pepper.
Pour into prepared pan, and bake at 325 degrees for 30 minutes.
Cool 10 minutes on a wire rack.
Place on a bed of fresh cilantro or parsley, if desired.
Gently run a knife around edge of pan to release sides, and let cool completely.
Spread sour cream evenly over top; cover and chill.
Arrange green pepper and remaining ingredients on top as desired.
Strawberry Delight
Category: desserts
By Buckeye chef wannabe

A delightful strawberry dessert that is sure to be eaten quickly.

Ingredients:
2 (8 ounce) packages cream cheese, softened
1 tablespoon white sugar
1 cup sour cream
¼ teaspoon almond extract
1 ½ teaspoons vanilla extract, divided
2 cups confectioners' sugar
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared angel food cake, torn into bite-size pieces
2 quarts thinly sliced strawberries

Directions:
Cream together cream cheese and white sugar in a bowl until smooth. Stir in sour cream, almond extract, and 1/2 teaspoon vanilla extract. Fold remaining 1 teaspoon vanilla extract and confectioners' sugar into thawed whipped topping in a separate bowl until thoroughly combined. Gently fold the whipped topping mixture into the cream cheese mixture until combined. Layer the bottom of a glass serving bowl with 1/4 angel food cake pieces. Top with 1/4 cream mixture and a layer of strawberries; continue layering three more times until all the cake and cream mixture is used. Finish with a layer of strawberries. Chill until ready to serve.

Prep time: 30 mins
Total time: 30 mins
Yields: 12 servings

Calories: 423.7
Fat: 22.3 g
Saturated fat: 14.8 g
Carbohydrates: 52.3 g
Sugars: 31 g
Dietary fiber: 2.5 g
Protein: 6 g
Cholesterol: 49.5 mg
Sodium: 338.8 mg
Mediterranean Spaghetti With Tomatoes and Feta


Ingredients:
olive oil, dried oregano, garlic clove, tomatoes, green onion, fresh parsley, lemon juice, feta cheese, fresh ground pepper

Directions:
Heat oil in large non-stick skillet over medium-high heat.
Add oregano and garlic and Saute 30 seconds.
Add tomatoes, green onions, 2 tablespoons parsley and lemon juice.
Cook 2 minutes or until thoroughly heated.
Combine tomato mixture, spaghetti and 3/4 cup cheese; toss gently in the pan to warm everything together.
Top with remaining cheese and parsley. Serve with fresh gound pepper.
Rustic Grilled Home Fries


Ingredients:
fingerling potato, olive oil, black pepper, coarse salt

Directions:
Scrub potatoes and cut in half or into thirds lengthwise (depending on the size-try to make them all equal and fairly big so they'll hold up well].
Place potatoes in a pot with boiling salted water and blanch for 8 minutes.
Strain potatoes and immediately immerse in a bowl of ice water to stop cooking process.
Let sit 5-10 minutes.
Drain potatoes well, pat dry and return to bowl.
Add olive oil and salt and pepper and toss well to coat -Be careful because some potatoes may be soft, you don't want them to break
Place potatoes on grill on medium heat 6-8 minutes or until they begin to brown.
Ham Pot-pie


Ingredients:
ham, water, potatoes, all-purpose flour, eggs, milk, salt, pepper, parsley

Directions:
Place ham in large pot and cover with water.
Boil to make ham broth.
Cut ham into cubes and set aside.
Place potatoes in broth to cook while you are mixing dough.
In large mixing bowl, mix flour, eggs, and milk to form soft dough.
You may need to add a little more milk.
Roll dough to 1/8" to 1/4" thickness (depending on preference].
Cut dough into 1" by 3" rectangles.
Drop dough into broth one piece at a time.
Cook until dough is done.
Add ham.
Salt and pepper to taste.
Add parsley for color.
Elf Biscuits


Ingredients:
graham crackers, butter, margarine, sugar, pecans

Directions:
Preheat oven to 300°F.
Arrange 11 whole graham crackers on an un-greased 15 x 10 inch jelly roll pan.
Bring butter, sugar, and nuts to a boil in a medium saucepan, and boil 2 minutes.
Pour mixture over the graham crackers, spreading quickly to cover.
Bake for 12 minutes.
Remove crackers to wax paper to cool.
Cut with a knife along perforations and serve.
Apple Crisp Shooters


Ingredients:
"cinnamon"

Directions:
Mix the Butterscotch Schnapps and the Sour Puss Apple Liquer in a Martini Shaker filled with ice. Shake well.
Pour into shooter glasses and top with a sprinkle of Cinnamon.
Frank's Cheesy Garlic Bread


Ingredients:
cheddar cheese, parmesan cheese, fresh parsley, green onions, butter, garlic

Directions:
Preheat oven to 450 degrees., Combine cheeder cheese, parmesan, parsley, green onion., Melt 1 stick butter in large frying pan., Make a paste with dry garlic powder & add to butter., Slice loaf of french bread into 4ths., Add 1/2 loaf to butter with cut side down., Let butter soak in and brush bottom of loaf with butter from pan., Repeat with other half loaf., Put bread on a baking sheet and spread with cheese mixture., Heat bread in oven for 8-10 minutes or until edges are golden brown., Broil quickly for about 2 minutes to make crispier., Slice and serve.
Peach Crumb Bake


Ingredients:
graham cracker crumbs, ground cinnamon, ground nutmeg, reduced-calorie margarine

Directions:
Preheat oven to 350., Layer peaches in bottom of 8" square baking dish., Mix remaining ingredients and sprinkle mixture over peach slices., Bake 15 minutes., Serve warm or chilled.
Lady Baltimore Cake
Category: desserts
By Carol

This cake is a real beauty covered with soft icing. You may substitute sherry for vanilla if you choose.

Ingredients:
1 cup butter, softened
1 ¼ cups white sugar
1 ½ teaspoons vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
6  egg whites
½ cup white sugar
1 recipe Lady Baltimore Frosting
½ cup raisins, coarsely chopped
⅓ cup chopped pecans
⅓ cup chopped candied cherries
2 teaspoons vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease and flour three 9 inch round layer pans. In a large bowl, cream butter or margarine,  1 1/4 cups sugar and 1 1/2 teaspoons vanilla together well.  Beat until light and fluffy. Stir flour, baking powder, and salt together in another bowl.  Add flour mixture to butter mixture in 3 parts alternating with milk in 2 parts, beginning and ending with flour. Using clean beaters, beat egg whites in mixing bowl until soft peaks form.  Add 1/2 cup sugar gradually while beating until stiff.  Fold whipped egg whites into batter.  Pour into prepared pans. Bake for 25 to 30 minutes, until an inserted wooden pick comes out clean.  Cool. To Make Filling:  Stir 2 cups Lady Baltimore Frosting, raisins, nuts, cherries, and 2 teaspoons vanilla or sherry all together.  Use as filling to spread between layers.  Spread remaining frosting on tops and sides of cake.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 - 9 inch round layer cake

Calories: 439.8
Fat: 18.5 g
Saturated fat: 10.2 g
Carbohydrates: 63.4 g
Sugars: 37 g
Dietary fiber: 1.4 g
Protein: 6.4 g
Cholesterol: 42.3 mg
Sodium: 368.2 mg
Crispy Shrimp Tempura
Category: world-cuisine
By S. Sundt

Shrimp tempura, Japanese style. Serve this at dinner as an appetizer or to your party guests as finger food.

Ingredients:
1 cup all-purpose flour
2 tablespoons cornstarch
1 pinch salt
1 cup water
1  egg yolk
2  egg whites, lightly beaten
1 pound medium shrimp, peeled and deveined, tails left on
2 cups vegetable oil for frying

Directions:
Heat oil in a deep-fryer to 375 degrees F (190 degrees C). Whisk flour, cornstarch, and salt in a large bowl. Make a depression in the center of the flour. Stir in the water and egg yolk. Mix just until moistened; batter will be lumpy. Stir in egg whites. One at a time, dip shrimp into the batter to coat. Do not batter tails. Carefully place a few shrimp at a time into the hot oil. Fry until golden brown, about 1 1/2 minutes. Drain on paper towels.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 6 servings

Calories: 891.2
Fat: 81.5 g
Saturated fat: 11 g
Carbohydrates: 25.3 g
Sugars: 0.2 g
Dietary fiber: 0.8 g
Protein: 16.4 g
Cholesterol: 138.6 mg
Sodium: 224.6 mg