xiaoxl/recipe_data huggingface dataset:
PUMPKIN ROLL CAKE RECIPE


Ingredients:
all-purpose flour, pumpkin pie spice, baking powder, eggs, granulated sugar, canned pumpkin, lemon juice, ground pecans, cream cheese, white chocolate baking squares, pecan halves

Directions:
For the cake, preheat oven to 375ºF. Line base of 11 x 17 inches jelly roll pan with parchment paper; set aside.
In medium bowl, sift together flour, pumpkin pie spice and baking powder; set aside. In large bowl, beat egg yolks until frothy with electric mixer. Add 1/2 cup sugar; continue beating 3-5 minutes. Add pumpkin and flour mixture; mix until well combined.
In separate bowl, beat egg whites until frothy with electric mixer. Add lemon juice; continue beating 2 minutes. Gradually add remaining 1/2 cup sugar; continue beating until soft peaks form. Sprinkle ground pecans over egg whites; gently fold inches Fold yolk mixture into egg white mixture. Spread evenly into prepared pan.
Bake 20-25 minutes. Remove cake from oven. Gently loosen edges of cake from pan. Carefully turn cake onto cooling rack lined with a clean kitchen towel. Cool cake 3-5 minutes. Carefully remove parchment paper. Starting at a short edge, roll up cake with kitchen towel. Transfer rolled cake to cooling rack; cool completely.
For icing, in large bowl, beat cream cheese, melted chocolate and caramel topping with electric mixer. Gently stir in whipped topping. To fill cake, gently unroll cake. Spread about 1/3 of the icing evenly over surface. Gently re-roll cake (without kitchen towel]. Trim off ends of roll using serrated knife. Transfer to serving platter.
Spatula ice pumpkin roll. Alternate rows of pecan halves and tip #21 icing shells.
Cover and refrigerate 2-3 hours or until ready to serve.
Fluffy Rice Pilaf


Ingredients:
long grain rice, chicken broth, chicken bouillon, salt, pepper, water, butter, olive oil, pasta

Directions:
Pour canned chicken broth in measuring cup add water to make 4 cups, add 2 tbls water.
Add powdered chicken boulion to broth along with salt and pepper. Microwave for 6 minutes while preparing the rice.
Add 3 tbls olive oil to dutch pan on med-high heat. Once it starts to get hot add Fideo pasta (or broken vermicelli]. Keep stirring until it starts to brown. Slice butter into 4 tbls and add to pan.  Add 2 cups rice and continue to brown. (This will stop the pasta from getting too brown].
At this point, you should hear your microwave telling you the broth is ready.
CAREFULLY -- (very important] pour into pan slowly. Once all the broth is in, stir and bring the mixture to a boil. Once you see the mixture thickening, put a lid on it, adjust temperature to simmer and set timer for 25 minutes! Once your timer goes off, turn heat off and do not take the lid off the pot. Let it sit for at least 5 minutes before removing the lid.
Fluff with a fork and serve.
Dark Chocolate Bark


Ingredients:
"salted peanuts"

Directions:
LINE baking sheet with wax paper.
COMBINE pretzels, chips and peanuts in small bowl.
MICROWAVE chocolate in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%] power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Stir in half of snack-peanut mixture.
POUR onto prepared baking sheet.  Spread mixture to desired thickness.  Sprinkle with remaining snack-pretzel mixture.  Tap sheet several times to spread chocolate and settle pretzels. Refrigerate for 30 minutes or until firm. Break into pieces. Store in airtight container at room temperature.  Best when eaten within 24 hours.
Wick Brandon's Baked Beans


Ingredients:
onion, bell pepper, brown sugar, barbecue sauce, bacon

Directions:
Put all ingredients in baking dish. Stir up. Top with strips of bacon.  Bake in oven.
350 for 1 hour after preheat.  Best after cool and reheat.
Fruit & Yogurt Smoothie


Ingredients:
banana, berries, yogurt, flax seed meal

Directions:
"Blend in blender until desired consistency."
Mikey's Favorite Meatless "paghetti" Sauce


Ingredients:
olive oil, onion, green bell pepper, garlic, crushed tomatoes, tomato paste, water, red wine, salt, pepper, oregano, basil, thyme, ground fennel, sugar, reduced-fat sour cream, spaghetti noodles

Directions:
In a large pot, heat olive oil over medium heat.
Add the onions, green pepper, mushrooms and garlic; sautee and stir for about 5-6 minutes or until veggies are soft.
Add the crushed tomatoes, tomato paste, water, red wine, salt, pepper, oregano, basil, thyme, ground fennel seed, and sugar.  Stir well.
Gently simmer, stirring often, for 30-40 minutes.
Stir in the sour cream and simmer for another five minutes.
Adjust seasonings and serve over 1 - 1 1/2 lbs hot ccoked "paghetti"!
Fried Mozzarella With Salami & Portabella Salad (30 Min Meal


Ingredients:
extra virgin olive oil, portabella mushroom caps, eggs, whole milk mozzarella

Directions:
In a large skillet, cook the salami over medium heat, turning, until just browned, about 3 minutes per batch; drain on paper towels.
In the skillet, heat 1 tablespoon olive oil over medium heat. Add the mushrooms, season with salt and pepper and cook, turning, until tender, about 8 minutes; thinly slice and transfer to a large bowl.
Meanwhile, transfer the breadcrumbs to a plate. In a shallow bowl, beat the eggs.
Coat each cheese slice in breadcrumbs, dip in the egg, then coat again with breadcrumbs; place on a sheet of wax paper.
In the same skillet, heat 1/4 cup olive oil over medium-high heat. Add 4 cheese slices and cook until crisp, about 1 minute on each side; transfer to a plate. Repeat with the remaining cheese slices.
Add the mixed greens, vinegar, salami and remaining 1 tablespoon olive oil to the mushrooms, season with salt and pepper and toss.
Place 2 mozzarella steaks on each of 4 plates and serve with the salad.
Saganaki (Greek Fried Cheese Squares)


Ingredients:
cheese, butter, lemon juice

Directions:
"Cut cheese into bite sized pieces.  In a heavy skillet, fry cheese in hot butter quickly (a few seconds on each side] until golden.  Arrange on a platter and sprinkle with lemon juice.  Serve hot."
Piquillo Pepper Ketchup


Ingredients:
olive oil, yellow onion, plum tomato, white wine vinegar, honey, garlic clove, fresh thyme

Directions:
In a saucepan, heat 1/2 tablespoon of the olive oil over medium heat. Add onion and cook until soft, about 5 minutes.
Add the tomatoes, peppers, vinegar, honey, garlic, thyme and salt and pepper to taste.
Simmer, uncovered until very thick, about 15 minutes, stirring frequently.
In a food processor, puree until smooth and adjust seasoning as needed.
Transfer to a container and stir in the remaining ½ tablespoon olive oil.
Outback Steakhouse Potato Soup - Copycat


Ingredients:
potatoes, evaporated milk, Velveeta cheese, salt, pepper, garlic, sour cream, bacon bits, cheese, green onion top

Directions:
Wash, peel, cut potatoes in small pieces.
In medium size pot, barely cover with water, boil until cooked but still firm; drain.
Add milk and cheese to potatoes; cook on low stirring constantly until cheese melts. Season to taste. Do not boil.
Ladle into serving bowls and add toppings of sour cream, bacon bits, shredded cheese, and green onion tops.
Butternut Squash, Roasted Garlic & Sage Soup


Ingredients:
onions, garlic cloves, sage leaf, butter

Directions:
In a large soup pot, sauté the onion in half of the butter until caramelized, about 20 minutes.
Add squash, roasted garlic cloves, sage & chicken stock.
Simmer until squash is tender.
Puree with an immersion blender or in a food processor.
Add cream and season with salt & pepper.
Garnish with additional sage leaves fried in 2 tablespoons of butter.
Enjoy!
Key West Margarita


Ingredients:
"lime juice"

Directions:
"Mix all in blender. Blend at slow speed until smooth."
Creamy Shrimp and Tomato Chowder


Ingredients:
celery, onion, olive oil, tomatoes with basil, water, black pepper, fresh basil, focaccia bread

Directions:
In a large saucepan cook celery and onion in hot oil just until tender.  Stir in tomatoes; heat through.  Add shrimp, whipping cream, and water.  Cook over medium heat just until hot.  Season to taste with pepper.
Ladle chowder into bowls; top with basil.  Serve with foccacia wedges or rolls, if desired.
Lancer's Spinach Salad


Ingredients:
garlic clove, fresh spinach, bacon, eggs, extra virgin olive oil, brown sugar, fresh lemon juice, Dijon mustard, Worcestershire sauce, salt, fresh ground pepper

Directions:
In medium bowl, whisk together the olive oil, sugar, lemon juice, mustard, garlic and Worcestershire sauce until well blended.
In salad bowl, add spinach, cooked bacon, eggs.
Pour dressing over spinach mixture and lightly toss.
Add salt and pepper and toss again.
South African Yellow Rice With Cinnamon and Raisins


Ingredients:
long grain white rice, cinnamon sticks, brown sugar, salt, turmeric, raisins, water

Directions:
"Heat the oil in a medium-size saucepan. Add the rice, and stir to coat completely. Add the remaining ingredients, bring to a boil, cover, and let simmer over low heat until all the water is absorbed."
Puerto Rican Plantain Tostones


Ingredients:
green plantains, fresh garlic, salt, water, olive oil, canola oil

Directions:
Peel plantains and slice into 1 inch thick sections.
Place water, salt and garlic in a large baking pan.
Soak the plantain slices in the garlic mixture for 20 minutes.
Pour oil in a pan set at 365 degrees.
Fry plantains until they are golden brown on all sides.
Flatten each plantain between sheets of wax paper with a plate or the palm of your hand.
Dip flattened plantains into garlic mixture and place on a paper towl.
Place plantains into the oil once again and fry until crispy and golden brown.
Sprinkle with salt to taste.
Serve promptly after frying for best taste.
Smashed Veggie-Cheese Sandwiches


Ingredients:
olive oil, cheddar cheese, farmer cheese, cucumbers, roma tomato, fresh spinach leaves, broccoli slaw mix, red onions, roma tomato

Directions:
Brush one side of bread slices lightly with oil.  Brush other side of bread slices with honey mustard.  Top the mustard side of four of the slices with cheese.  Top cheese with cucumber, spinach, and red onion.  Top with remaining bread slices, mustard sides down.
Preheat an indoor electric grill or a large skillet over medium heat.  Place the sandwiches on the grill rack.  If using a covered grill, close lid.  Grill sandwiches until bread is golden and cheese is melted.  (For a covered grill, allow 3 to 5 minutes. For an uncovered grill or skillet, allow 6 to 8 minutes, turning once halfway through grilling.]  With a long serrated knife, cut sandwiches in half.
Meanwhile, in a medium saucepan stir together soup, tomato, and balsamic vinegar.  Heat through.  Serve soup with sandwiches.
Alphabet Soup


Ingredients:
no-salt-added stewed tomatoes, low sodium chicken broth, water, salt, dried basil, pepper, alphabet pasta

Directions:
Place tomatoes in a large saucepan & mash with a potato masher.
Add the next 6 ingredients & stir well. Place over medium-high heat and bring to a boil; add pasta.
Cover, reduce heat, and simmer 20 minutes.
Lavender- Honey Chicken Breast


Ingredients:
chicken breasts, honey, black pepper, salt

Directions:
Wash the chicken breasts well, remove the skin and pat dry.
combine honey, lavender blossoms, and black pepper in a small bowl and set aside.
Sprinkle the chicken breasts with salt, pepper and lavender blossoms-rub well and place in a baking dish.
Bake 1 hour 350 degrees.
The last half hour of baking, baste the chicken with the honey mixture several times until the chicken is golden brown and cooked completely.
Ice Cream Muffins
Category: bread
By lori91761

It's an e-z recipe, just 2 ingredients and so delicious. It's been in my family since 1955. Use vanilla ice cream or any flavor you prefer.

Ingredients:
2 cups self-rising flour
1 pint vanilla ice cream, softened

Directions:
Preheat an oven to 425 degrees F (220 degrees C).  Grease 12 muffin cups, or line with paper muffin liners. Mix self-rising flour and vanilla ice cream together until smooth. Spoon batter in muffin cups, filling them 3/4 full. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 5 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 12 muffins

Calories: 118
Fat: 2.6 g
Saturated fat: 1.5 g
Carbohydrates: 20.7 g
Sugars: 4.7 g
Dietary fiber: 0.7 g
Protein: 2.8 g
Cholesterol: 9.7 mg
Sodium: 282.2 mg
Thai Green Chicken Curry


Ingredients:
coriander leaves, lemongrass, fish sauce, green chilies, olive oil, curry leaves, coconut milk, boneless skinless chicken thighs, hard-boiled eggs, rice, coriander leaves

Directions:
In a food processor, add the coriander, lemon grass, fish sauce, chilies and sesame oil.  Process for 3 minutes or until the mixture forms a smooth paste.
Heat the remaining olive oil in a large saute pan, add the paste and curry leaves, cook for 3 minutes or until fragrant.
Add the coconut milk and 1 cup water; simmer gently for 10 minutes, add chicken and simmer for an additional 10 minutes or until tender.
Stir in the egg and cook for 3 to 4 minutes or until heated through.  Spoon onto a bed of steamed rice or noodles and garnish with the coriander leaves.
Layered Fruit Salad


Ingredients:
blueberries, strawberries, green grapes, reduced-fat cream cheese, confectioners' sugar, pecans

Directions:
"In a 2-1/2-qt. glass bowl, layer the fruits in the order listed. In a mixing bowl, beat the cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spoon over fruit. Refrigerate until serving. Sprinkle with pecans."
Crunchy Baked Chicken


Ingredients:
chicken breasts, sesame seeds, paprika, salt, pepper, skim milk, reduced-calorie margarine

Directions:
Pound the chicken breast thin then brush with the milk.
Combine the cereal, sesame seeds, paprika, salt and pepper; coat the chicken with this mixture and place in a non-stick baking pan.
Dot the chicken with the margarine.
Bake at 400°F for 15 minutes or until done.
Citron Presse (French Lemonade)


Ingredients:
sugar, lemon, water, mint sprig, lemon

Directions:
To make lemon syrup: put the sugar and lemon in a saucepan with water. Bring to a boil just 5 minutes. Remove from the heat and cool. Store in a glass jar in the refrigerator.
Put 1 tablespoon of lemon syrup in a glass with a few ice cubes and a sprig of mint. Squeeze in the juice of half a lemon. Stir in cold water to taste. Sweeten with more syrup, if you like.
Whole Wheat Pancakes


Ingredients:
whole wheat flour, honey, baking powder, eggs, milk

Directions:
Combine all ingredients in a large bowl., Whisk until smooth., Pour by 1/4-cupfuls onto greased griddle or frying pan., When bubbles begin to appear on top, flip., Cook until they spring back when touched.
Carrot Soup with Potatoes and Cream
Category: soups-stews-and-chili
By Jennifer M

This is a family favorite! We have it at all holiday dinners. The kids love it, too!

Ingredients:
2 tablespoons butter
1  Spanish onion, chopped
6 cups reduced-fat chicken broth
5  carrots, peeled and sliced
3 small potatoes, peeled and sliced
1 teaspoon herbes de Provence
1 pinch dried thyme
1  bay leaf
salt and pepper to taste
¼ cup heavy cream
8 sprigs parsley

Directions:
Melt the butter in a large pot over low heat. When the butter begins to foam, add the onion; cook until the onion begins to turn translucent, 3 to 4 minutes. Add the chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf; season with salt and pepper. Raise heat to medium-high and bring to a boil; reduce heat again to low and simmer until the potatoes are tender, about 30 minutes. Pour the soup into a blender, filling the pitcher no more than halfway. Securing the lid of the blender with a folded kitchen towel, start to blend using a few quick pulses before allowing to blend continually; puree in batches until smooth. Divide into eight soup bowls; garnish each portion with about 1/2 tablespoon heavy cream and a sprig of parsley.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 148
Fat: 6.5 g
Saturated fat: 3.6 g
Carbohydrates: 19.7 g
Sugars: 4.4 g
Dietary fiber: 3.9 g
Protein: 3.8 g
Cholesterol: 22.3 mg
Sodium: 929 mg
Persian Vegetable Casserole (Kukune Sabzi)


Ingredients:
leeks, romaine lettuce, butter lettuce, parsley, spinach, green onion, flour, salt, pepper, walnuts, eggs, butter

Directions:
Heat the oven to 325*F.
Put all the vegetables and herbs in a bowl. Add the flour and salt and pepper to taste. Add the walnuts and mix.
Beat the eggs well and add to the vegetables.
Melt the butter in a 9 inch cake pan and pour the vegetable mixture into it. Bake 1 hour or until the top is crisp and brown.
Makes 4 to 6 servings.
Crunchy Carrot Salad


Ingredients:
carrots, lemon juice, sugar, Dijon mustard, pepper, fresh parsley, salt, lettuce leaf

Directions:
Peel and grate the carrots (in a food processor if possible].
Whisk lemon juice, oil, sugar, mustard& pepper.
Add carrots and parsley and toss well.
Cover and refridgerate up to 8 hours.
Season with salt and serve on lettuce lined plate or bowl.
Easy Endive, Cranberry, Walnut Appetizers
Category: appetizers-and-snacks
By Lisa McDowell Hackett

An excellent, quick appetizer and always a hit! Cranberry or walnut balsamic vinegar is wonderful with this!

Ingredients:
3 heads   endive - washed, dried, and separated into individual leaves
⅓ cup crumbled blue cheese
⅓ cup sweetened dried cranberries (such as Craisins®)
⅓ cup glazed walnuts
2 tablespoons balsamic vinegar, or to taste

Directions:
Arrange endive leaves on a serving tray. Stir blue cheese, cranberries, and walnuts together in a bowl. Place a small amount of the blue cheese mixture on each leaf. Drizzle with balsamic vinegar.

Prep time: 10 mins
Total time: 10 mins
Yields: 10 servings

Calories: 94.5
Fat: 4.3 g
Saturated fat: 1.2 g
Carbohydrates: 12.3 g
Sugars: 4 g
Dietary fiber: 5.2 g
Protein: 3.4 g
Cholesterol: 3.4 mg
Sodium: 130.7 mg
100th Anniversary Brunch


Ingredients:
eggs, flour, garlic powder, salt, pepper, cottage cheese, cheddar cheese, chilies

Directions:
Preheat oven to 350 degrees. Spray a 9x13 pan
In a large bowl, place the cracked eggs and whisk to blend them all together. Add the cottage cheese and mix well.  Add chilies or ham, bacon, roasted veggies - you decide.
In a seperate good sized bowl, measure flour, garlic powder, salt and pepper.  Add the grated cheese and toss to coat the cheese with the flour mixture.
Add the grated cheese mixture to the egg mixture and with a big spoon, fold it all together.
Pour into prepared pan.
Bake for 45 minutes, until center is set.  The top will begin to brown lightly.
Cranberry Pork Roast


Ingredients:
boneless pork loin roast, jellied cranberry sauce, sugar, cranberry juice, dry mustard, ground cloves, cornstarch, water, salt

Directions:
Place pork roast in a slow cooker.
In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard and cloves.
Pour over roast.
Cover and cook on low for 6-8 hours or until meat is tender.
Remove roast and keep warm.
Skim fat from juices; measure 2 cups, adding water if necessary, and pour into a saucepan.
Bring to a boil over medium-high heat.
Combine the cornstarch and cold water to make a paste; stir into gravy.
Cook and stir until thickened.
Season with salt.
Serve with sliced pork.
Bittersweet or White Chocolate Ice Cream


Ingredients:
milk, granulated sugar, bittersweet chocolate, white chocolate, heavy cream, vanilla extract

Directions:
WITH ICE CREAM MAKER:
Heat milk (stove or microwave] until it just begins to bubble.
Meanwhile, process chocolate in a food processor or blender until the chocolate is finely chopped.
Mix chocolate and sugar.
Combine hot milk and chocolate mixture and blend until chocolate is melted and the mixture is smooth.
Cool.
Once cool, stir in heavy cream and vanilla.
Chill for at least 50 minutes.
Pour mixture into your ice cream maker.
Mix in ice cream machine for 25-30 minutes or according to manufacturer's instructions.
WITHOUT ICE CREAM MAKER (general instructions for all recipes]:
Mix up the ice cream recipe as directed.
Pour the ice cream mixture into a wide, airtight container, metal bowls work best. Make sure the bowl you choose is wide rather than tall. A wide bowl aids freezing and allows you to mix your ice cream easily.
Place ice cream in refrigerator for at least 1 hour. Ice cream will need to be in fridge longer if the mixture has been heated and cooked. Ice cream must be well chilled before proceeding.
Place the chilled ice cream mixture in the freezer for 30 minutes.
Beat ice cream mixture with an electric mixer until smooth. The edges of your ice cream should have started to thicken. Scrape the edges with a fork or spatula and beat with an electric mixer to add air to the mixture and break up ice crystals. You can use a fork instead of an electric mixer, but the ice cream will be less smooth and creamy.
Place ice cream in the freezer for 40 minutes - then beat with an electric mixer.
Repeat "40 minute freeze-then-beat cycle" 3 times.
This should total 2 1/2 hours of freezing.
You can choose to either beat your ice cream mixture every 40 minutes until frozen or let your ice cream mixture freeze on its own.
Either method works fine. The more you beat it, the softer it will be.
Total freezing time can take anywhere between 3-5 hours.
If you want to add mix-ins to your homemade ice cream, wait until the ice cream is thick enough to "hold" the mix-ins so they don't fall to the bottom of the container.
Generally, add mix-ins after 2-3 hours of freezing.
Easy Chicken and Garlic Potatoes


Ingredients:
potatoes, onion, skinless chicken breast halves, dried tarragon, rubbed sage, salt, pepper, bulb of garlic, olive oil

Directions:
Place potatoes and onion in a greased 13-in. x 9-in. x 2-in. baking dish.
Top with chicken.
Combine tarragon, sage, salt if desired and pepper; sprinkle over chicken.
Cut the top off the garlic bulb (the end that comes to a closed point] so each clove is exposed.  Place cut side up in the baking dish.
Drizzle oil over garlic and chicken.
Cover and bake at 350 degrees F for 60 minutes.
Uncover and bake 15 minutes longer or until chicken juices run clear and garlic is soft. (Chicken will start to brown].
Transfer chicken to a serving platter and keep warm.
Cool garlic for 5 minutes; gently squeezed garlic into a small bowl and lightly mash.
Toss garlic with potatoes and onion; arrange around chicken.