xiaoxl/recipe_data huggingface dataset:
Whipping Cream Sponge Cake


Ingredients:
eggs, granulated sugar, vanilla extract, lemon zest, self-rising flour, granulated sugar

Directions:
Preheat oven to 350 degrees F.
In a medium deep bowl, beat eggs, vanilla extract and salt for 2 minutes until frothy.
Add the sugar a 1/4 cup at a time to the frothy eggs and continue to beat until thick and pale yellow - this will take at least 5 minutes.
In another bowl whip the cream until thickish - NOT stiff!
Add the the egg and sugar mixture and the lemon zest to the whipped cream and beat until well blended.
Lastly sift in the cake flour together with the baking soda and baking powder.
Pour batter into a sprayed and floured 9 x 5 x 3 inch loaf pan.
Bake for 35 to 45 minutes until wooden pick tests clean.
Brush with glaze while warm.
GLAZE: (Optional] - over medium heat dissolve 1/4 sugar in lemon juice. Brush or pour over loaf.
Serve by the slice with macerated berries and a dollop of whipped cream.
Maple Walnut Scones


Ingredients:
all-purpose flour, baking powder, salt, butter, eggs, maple syrup, heavy cream, walnuts

Directions:
Heat the oven to 375°F.
Grease and flour a cookie sheet.
Combine the flour, baking powder, and salt in a mixing bowl and blend with a whisk.
Cut in butter with a pastry blender or two knives.
In a separate bowl beat the eggs; blend in syrup and cream.
Make a well in the center of the dry ingredients and add the wet ingredients all at once.
Mix in walnuts and stir just enough to blend together.
Gather the dough into a ball and roll out between two pieces of waxed paper forming a circle about 1 1/2-inches thick.
Cut into 8 pie shaped pieces and place on the prepared cookie sheet.
Brush tops with additional syrup and bake for 20 minutes.
Easy Mini Cinnamon Marshmallow Crescent Twists


Ingredients:
sugar, cinnamon, butter, marshmallows, icing sugar

Directions:
Set oven to 375°F.
Lightly spray a cookie sheet with nonstick cooking spray.
In a small bowl mix together 1/2 cup sugar with cinnamon.
Separate the dough into triangles.
Cut each triangle in half lengthwise.
Brush each dough with melted butter.
Sprinkle with cinnamon sugar.
Place a marshmallow half at the wide end of each triangle, then roll up starting at the wide end, pinching ends of dough to seal the marshmallow.
Place the dough on prepared baking sheet about 2 inches apart.
Bake for about 10 minutes or until golden brown.
In a small bowl whisk together the powdered sugar with almond extract and whipping cream, adding in more cream to create a drizzling consistency.
Drizzle over warm crescents.
Remove to wire racks.
Vegetarian Buffalo Wings


Ingredients:
rice vinegar, red chili powder, paprika, garlic powder, cayenne pepper, salt, sugar, canola oil, butter, seitan

Directions:
1] DELETE RECIPE!  MEASUREMENTS ARE ALL WRONG AND I NEED TO RE-DO IT!
2] In a large stock pot, combine sauce and seitan and cook over medium heat for five minutes, making sure all pieces get coated with the sauce. This will absorb all the flavors into the seitan.
3] With a slotted spoon, transfer seitan to a large frying pan. Fry over medium heat for about 10 minutes, gently turning pieces over every 1-2 minutes. This will help firm and dry the seitan a bit. Serve.
Bibimbap (Korean Rice With Mixed Vegetables)
Category: world-cuisine
By mykoreaneats

Along with kimchi, bibimbap takes its place among the favored foods in Korean cuisine. Literally meaning 'mixed rice,' it's a popular meal consisting of white rice topped with vegetables, beef, a whole egg, and gochujang (red chili pepper paste). For those who cannot handle the spiciness (like our children), you can substitute with soy sauce or Sriracha (rooster sauce) in place of it.

Ingredients:
1  English cucumber, cut into matchsticks
¼ cup gochujang (Korean hot pepper paste)  (Optional)
1 bunch fresh spinach, cut into thin strips
1 tablespoon soy sauce
1 teaspoon olive oil
2  carrots, cut into matchsticks
1 clove garlic, minced
1 pinch red pepper flakes
1 pound thinly-sliced beef top round steak
1 teaspoon olive oil
4  large eggs
4 cups cooked white rice
4 teaspoons toasted sesame oil, divided
1 teaspoon sesame seeds
2 teaspoons gochujang (Korean hot pepper paste), divided  (Optional)

Directions:
Stir cucumber pieces with 1/4 cup gochujang paste in a bowl; set aside. Bring about 2 cups of water to a boil in a large nonstick skillet and stir in spinach; cook until spinach is bright green and wilted, 2 to 3 minutes. Drain spinach and squeeze out as much moisture as possible; set spinach aside in a bowl and stir soy sauce into spinach. Heat 1 teaspoon olive oil in large nonstick skillet and cook and stir carrots until softened, about 3 minutes; stir in garlic and cook just until fragrant, about 1 more minute. Stir in cucumber pieces with gochujang paste; sprinkle with red pepper flakes, and set the mixture aside in a bowl. Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side, and set aside. In a separate nonstick skillet, heat 1 more teaspoon olive oil over medium-low heat and fry the eggs just on one side until yolks are runny but whites are firm, 2 to 4 minutes each. To assemble the dish, divide cooked rice into 4 large serving bowls; top with spinach mixture, a few pieces of beef, and cucumber mixture. Place 1 egg atop each serving. Drizzle each bowl with 1 teaspoon of sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste if desired.

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

Calories: 569.2
Fat: 19.3 g
Saturated fat: 5 g
Carbohydrates: 63 g
Sugars: 6.6 g
Dietary fiber: 4.4 g
Protein: 34.9 g
Cholesterol: 242.9 mg
Sodium: 573.9 mg
Steak Sandwich With Cheese on Garlic Bread


Ingredients:
mozzarella cheese, cheddar cheese, garlic cloves, butter

Directions:
"Preheat grill or pan. Oil, salt and pepper your steak. Cook steak. Grill or pan fry for about five minutes turning only once. Allow to rest for another five minutes. While steak is cooking, prepare the garlic bread. Slice bread in half lengthwise, but don’t don’t cut all the way through. Spread and toast lightly in a large pan. Mix garlic with butter or oil and spread on bread. Bake in oven at 350 degrees F for 5 minutes. Remove from oven and add mozzarella cheese to one side and the cheddar cheese to the other. Return to oven for five minutes or until cheese is nicely melted. Slice the steak across the grain and place on top of the garlic cheese bread and enjoy."
Simple Salmon Chowder II
Category: soups-stews-and-chili
By Chris Smith

This is a hearty but mild flavored fish chowder. It's a great way to use a piece of salmon that's too small to do much else with. Serve with toasted sourdough bread.

Ingredients:
4 slices bacon
½ cup chopped onion
3 ½ cups chicken broth
1 (5.5 ounce) package scalloped potato mix
1 (15 ounce) can whole kernel corn
¼ teaspoon ground black pepper
1 pound salmon fillet
1 cup milk
½ cup evaporated milk
1  green onion, thinly sliced
½ teaspoon dried dill

Directions:
Dice the bacon and fry in soup pot until crisp.  Remove bacon to paper towel. Add chopped onion to the bacon grease and cook until the onion has softened a bit.  Add chicken stock, scalloped potato mix, undrained can of corn, and fresh ground pepper (to your taste).  Bring to a boil, then simmer for about 20 minutes. Meanwhile, trim the tapered edges from the salmon filet.  Smash the trimmings with meat pounder and add to the pot.  Check the remaining filet for stray bones and remove.  Cut salmon into 1/2 inch to 3/4 inch cubes and reserve. When potatoes are rehydrated but still a little firm, add the salmon, bacon, green onion, and the dill.  Cook for 5 more minutes. Add the milk and evaporated milk; stir and cook until heated through.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 8 servings

Calories: 273.9
Fat: 10 g
Saturated fat: 2.9 g
Carbohydrates: 28.4 g
Sugars: 4.7 g
Dietary fiber: 3 g
Protein: 18.9 g
Cholesterol: 48.2 mg
Sodium: 640.7 mg
Summertime Tilapia
Category: seafood
By CreativeCook

This marinade can be used on any sort of white fish that needs an extra punch. It has a variety of flavors that blend very well for a wonderful fish dish. Serve with fresh veggies and a rice dish.

Ingredients:
2  shallots, minced
2 tablespoons chopped garlic
2 tablespoons chopped fresh oregano
2 tablespoons white sugar
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons lime juice
2 tablespoons tequila  (Optional)
1 teaspoon salt
1 teaspoon ground black pepper
4  tilapia fillets

Directions:
Combine the shallots, garlic, oregano, sugar, olive oil, vinegar, lime juice, tequila, salt, and pepper in a gallon-sized sealable bag; shake to combine. Add the tilapia to the mixture and store in the refrigerator 2 to 4 hours, turning every 30 minutes. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and prepare the surface with cooking spray. Arrange the fish on the prepared baking sheet. Discard remaining marinade. Bake in the preheated oven until the fish flakes easily with a fork, about 10 minutes.

Prep time: 20 mins
Cook time: 10 mins
Total time: 2 hrs 30 mins
Yields: 4 servings

Calories: 243.9
Fat: 8.4 g
Saturated fat: 1.3 g
Carbohydrates: 13.6 g
Sugars: 7.2 g
Dietary fiber: 0.4 g
Protein: 24.1 g
Cholesterol: 41.1 mg
Sodium: 635.6 mg
Old Fashioned Sweet Potato Pie


Ingredients:
sugar, butter, eggs, vanilla extract, Bourbon, salt, ground cinnamon, ground ginger, milk

Directions:
Preheat the oven to 350°F.
For the filling, using an electric hand mixer, combine the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, salt, and spices. Mix thoroughly.
Add the milk and continue to mix.
Pour the filling into the pie crust and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean.
Place the pie on a rack and cool to room temperature before covering with meringue.
For the meringue, using an electric mixer, beat the egg whites until soft peaks form;.
Beat in the remaining 1/4 cup sugar 1 tablespoon at a time.
Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry.
With a rubber spatula, spoon the meringue onto the pie, forming peaks. Make sure the meringue touches the crust all around. Sprinkle with a pinch of granulated sugar. Bake for 10 to 12 minutes, or until delicately browned. Cool and serve.
" Yummy N' Easiest" Warm Blueberry Sauce


Ingredients:
blueberries, sugar, cinnamon, nutmeg

Directions:
Place all ingredients in a saucepan., Bring to a boil., Reduce the heat and simmer for 5 minutes., Yum, it is ready!
Aji (Colombian Salsa)
Category: appetizers-and-snacks
By Jesse Clark

A tangy fresh Colombian-style salsa which can be made delicious either mild or XXX hot! Goes great with grilled meats, empanadas, and tostones, but I put it on everything... even my eggs! There seem to be several variations of this; some watery, some oily, some saucy, some chunky, but my mom is from Barranquilla, Colombia and this is how she makes it.

Ingredients:
1 large plum tomato, coarsely chopped
1 bunch fresh cilantro, stems removed
½ small onion, coarsely chopped
1  jalapeno pepper, coarsely chopped
2 cloves garlic, coarsely chopped
2 tablespoons olive oil
½  lime, juiced
1 tablespoon white sugar
2 teaspoons apple cider vinegar
1 teaspoon salt
1 bunch green onions, finely chopped

Directions:
Combine tomato, cilantro, onion, jalapeno pepper, and garlic in a food processor. Add olive oil, lime juice, sugar, apple cider vinegar, and salt; pulse until a coarse paste forms. Mix in green onions.

Prep time: 30 mins
Total time: 30 mins
Yields: 2 cups

Calories: 51.5
Fat: 3.5 g
Saturated fat: 0.5 g
Carbohydrates: 5 g
Sugars: 2.7 g
Dietary fiber: 1.1 g
Protein: 0.8 g
Sodium: 299.3 mg
Peanut Butter Banana Oatmeal Raisin
Category: desserts
By MUFFQUEEN

These cookies are a delicious combination of flavors.

Ingredients:
1  banana, peeled and mashed
1 cup peanut butter
½ cup white sugar
½ cup packed brown sugar
2  egg whites
2 cups whole wheat flour
1 teaspoon baking soda
1 cup rolled oats
1 cup raisins

Directions:
Preheat oven to 300 degrees F (150 degrees C). In a medium bowl, stir together mashed banana, peanut butter, white sugar and brown sugar until smooth. Then mix in the egg whites. Add flour and baking soda, mix until just blended, then stir in the rolled oats and raisins. Drop cookie dough by heaping spoonfuls onto an unprepared cookie sheet. Bake for 15 to 17 minutes in the preheated oven. When cookies are done, remove from the baking sheet and cool on wire racks.

Prep time: 10 mins
Cook time: 17 mins
Total time: 45 mins
Yields: 3 dozen

Calories: 223
Fat: 7.8 g
Saturated fat: 1.6 g
Carbohydrates: 35 g
Sugars: 18.5 g
Dietary fiber: 3.4 g
Protein: 6.7 g
Sodium: 145.5 mg
Flavorful Tomato Soup


Ingredients:
chicken broth, tomato juice, dried oregano leaves, garlic powder, pepper

Directions:
In large saucepan mix broth, tomato juice, oregano, garlic powder, and pepper., Over medium-high heat, heat to a boil.  Cook 10 minutes then serve.
Singapore Noodles


Ingredients:
garlic cloves, ginger powder, sugar, green onions, shrimp, chicken breast, snow peas, mushrooms, curry powder, water, fish sauce, cornstarch

Directions:
Cook pasta and drain.
In a bowl, mix the chicken base, water, fish sauce, sesame oil,  sugar, wine and cornstarch.
In a frying pan, fry garlic and green onions with ginger powder for a minute or two.
Add the veggies and mushrooms and stir on medium heat for a minute or two.
Add the shrimp/meat if you choose to make it a non-veg dish.
Cook until shrimp/meat is cooked.
Take it off the heat.
In a roasting pan put the noodles and the veggies together.
Pour the liquid in the bowl over it.
Put the roasting pan on the  stove and over medium heat give it a good stir and turn off heat.
Easy Breaded Baked Chicken Breast
Category: meat-and-poultry
By Vincent Sammons

This is my 'making chicken great again' recipe! Do not substitute the butter - it's a key ingredient and adds a lot of flavor.

Ingredients:
6 ounces sour cream
2 teaspoons lemon juice
2 teaspoons paprika
1 (14 ounce) package dry stuffing mix (such as Pepperidge Farm® Herb Seasoned Stuffing)
8  thin chicken breasts
½ cup butter

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Combine sour cream, lemon juice, and paprika in a bowl until well combined. Place stuffing mix in a shallow bowl. Dip chicken breasts into sour cream mixture so both sides are covered, then dip into seasoned stuffing mix on both sides. Roll each chicken breast up and place into a glass baking pan. Melt butter in a saucepan over medium-low heat and drizzle over the chicken breasts in the baking pan. Bake in the preheated oven until chicken breasts are no longer pink in the center and browned on the outside, and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 8 servings

Calories: 538
Fat: 27.8 g
Saturated fat: 13.2 g
Carbohydrates: 45.9 g
Sugars: 4.2 g
Dietary fiber: 2 g
Protein: 25.2 g
Cholesterol: 105 mg
Sodium: 1089.3 mg
Vegemite Sandwich Tradional (Veggie Sanger)


Ingredients:
butter, vegemite

Directions:
Butter, one side of two slices of any of your preferred type of bread.(Wholemeal or wholegrain bread if you like] but tradition was white bread is the when I was young!
Spread a thin layer of Vegemite on top of the butter  --  (thin is better as Vegemite goes a long way].
If using added toppings place them top of the layer of Vegemite.
Place the two pieces of bread together, cut sandwich in half and enjoy your Vegemite sanger!
Moroccan Anise Bread


Ingredients:
active dry yeast, warm water, honey, granulated sugar, anise seeds, salt, all-purpose flour, sesame seeds

Directions:
Dissolve the yeast in 1/4 cup of the water. Add the honey (or sugar] and let stand until foamy, about 5 to 10 minutes.
Add the remaining water, oil, anise, salt, and 2 cups of the flour to a large bowl.  Gradually stir in the remaining flour until the mixture holds together.
On a lightly floured surface, knead the dough until smooth and elastic, about 10 minutes.  Place in a greased bowl, turning to coat.  Cover loosely with a towel or plastic wrap and let rise at room temperature until double in bulk, about 1 1/2 hours.
Punch down the dough and divide in half. Shape each piece into a ball, cover, and let rest for about 10 minutes.
Sprinkle a large baking sheet with cornmeal or fine semolina (or you can grease the baking sheet].  Flatten each dough ball into a 6-inch round.   Some cooks flute the outer edge, others leave it plain; it's your choice.  Place the rounds on the prepared baking sheet, cover, and let.
Preheat the oven to 375°F.
Pierce the dough around the sides with the tines of a fork or a toothpick.  Beat egg whites with water, and brush the tops of the loaves with the egg white mixture.  Then lightly sprinkle the top of the loaf with the sesame seeds.
Bake at 375° until golden brown and hollow-sounding when tapped, about 30 minutes. Transfer to a wire rack to cool completely.
Ww Stuffed Strawberries (1 Ww Point)


Ingredients:
strawberries, cream cheese, vanilla extract, powdered sugar, pecans

Directions:
cut an "X" in  the tip of each strawberry, cutting deep but leaving strawberry whole.
Place cream cheese and next 3 ingredients in a medium bowl, and beat with a mixer at medium speed until smooth. place mixture in a small zip top plastic bag. seal bag; snip  a small hole in one corner of bag.
pipe about 2 teaspoons cream cheese mixture into each strawberry.
serving size=1 strawberry.
Adrienne's Hot Spinach and Artichoke Dip


Ingredients:
cream cheese, parmesan cheese, mozzarella cheese, mayonnaise, milk, frozen chopped spinach, artichoke hearts

Directions:
Preheat oven to 350., put 1st 5 ingredients in microwave and heat until smooth to mix., mix in garlic salt, spinach and hearts., put in dish and bake for 45 minutes uncovered, then 15 minutes covered.
Larb


Ingredients:
ground pork, ground beef, fish sauce, lime juice, green onion, red onion, rice powder, lettuce, chili pepper, mint leaf

Directions:
Cook the ground meat until done and drain.
Mix the meat with the lime juice, fish sauce, red onions, chili peppers (optional], roasted rice powder and mix well.
Serve on bed of lettuce and top with sliced green onions and mint leaves.
May add additional red peppers if you desire it hotter.
Enjoy.
Cornbread Casserole
Category: side-dish
By Sarah Peipert

A cheap and  easy favorite, cooks in 1 hour, only 5 minutes to prepare, kids love it!

Ingredients:
¼ pound butter, melted
1 (15 ounce) can whole kernel corn
1 (15 ounce) can creamed corn
1 (8.5 ounce) package corn bread mix
1 ounce sour cream

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, combine butter, whole corn, cream corn, corn muffin mix and sour cream. Fold all ingredients together, pour into 2 quart casserole dish. Bake for 1 hour.

Yields: 6 servings

Calories: 413.8
Fat: 21.2 g
Saturated fat: 11.3 g
Carbohydrates: 54.4 g
Sugars: 9 g
Dietary fiber: 2.5 g
Protein: 6.7 g
Cholesterol: 43.8 mg
Sodium: 1188 mg
Bacon Cheeseburger Tacos


Ingredients:
lean hamburger, garlic powder, pepper, ketchup, mustard, Worcestershire sauce, lettuce, tomatoes

Directions:
Spray counter lightly with non-stick cooking spray.
Roll each roll into an 8-inch circle.
Cover with plastic wrap and let rest.
Brown hamburger and drain.
Combine hamburger, onion, garlic powder, pepper, ketchup, mustard and Worcestershire sauce.
Simmer over low heat for 5 minutes and set aside.
Remove wrap from dough and fry each flattened roll in a sprayed frying pan over medium heat about 2-3 minutes on each side.
Blot on paper towels.
Fill each flat bread with hamburger mixture, lettuce, tomatoes, bacon and cheese.
Tuna Steak With Risotto


Ingredients:
tuna steaks, Worcestershire sauce, lemon juice, risotto rice, chicken broth, water, onion, garlic clove, butter, margarine, mozzarella cheese, parmesan cheese, lemon juice

Directions:
Risotto:
Sauté onion in butter until soft.
Add rice to onion mixture and coat rice with mix.
On a lower heat, add ½ cup broth and 2 tbsp lemon juice.
Stir constantly and add another ½ cup of broth.
Repeat with ½ cup broth, ½ cup water until rice is tender but not mushy. It should be done slowly, and not all liquid needs to be used.
Stir in cheese.
Tuna:
Baste tuna in Worcestershire sauce and lemon juice.
sprinkle salt and pepper on both sides of the steak.
On high heat, add oil or spray to a saute pan and wait for it to heat.
Sear the tuna on each side for only 1-2 minutes. Tuna steaks should be eaten with pink in the middle and should not be over cooked.
Serve with lemon.
Potato-Fennel Gratin


Ingredients:
fennel bulbs, yellow onion, olive oil, unsalted butter, russet potatoes, heavy cream, heavy cream, gruyere cheese, kosher salt, black pepper

Directions:
Preheat oven to 350.
Butter inside of a 10x15x2-inch (10 cup] baking dish.
Remove stalks and core of fennel, slice thinly crosswise.
Saute fennel and onions in the olive oil and butter on Medium heat for about 15 minutes or until tender.
Peel potatoes, slice thinly.
Mix potatoes in a bowl with 2 cups cream and 2 cups Gruyere, salt, pepper and the sauteed onion/fennel mixture.
Pour into baking dish, press down to smooth.
Combine remaining 2 tbl cream and 1/2 cup Gruyere and sprinkle on top.
Bake for 1 1/2 hours until potatoes are very tender, the top is browned and bubbly.
Let set for 10-15 minutes before serving.
Poached Tom-Yum Chicken


Ingredients:
chicken breasts, lemongrass, garlic cloves, ginger, galangal, coriander leaves, fish sauce, soy sauce, shrimp paste, lime juice, Splenda sugar substitute, spring onions, coconut milk

Directions:
If making the Tom Yum Paste above, simply place all ingredients for the paste in a mini food chopper or food processor. Blitz to create a fragrant Tom Yum spice paste. Ready to use as a marinade, soup, etc.
1. Take 2 large pieces of plastic wrap (saran wrap], both the same size (approx 12"].
2. Spoon 1 Tablespoon of Tom Yum paste in the middle of both sheets and place your chicken breast on top of paste. Spoon another Tablespoon of the paste on top of each chicken breast and carefully fold the plastic wrap tightly on top to cover.
3. Roll the plastic on either side of your chicken breast, being careful not to tear the saran, but making sure it is sealed tightly with no air bubbles. Once you've rolled the ends tightly to form a "rope" tie the ends together in a knot.
You can let breasts marinade in the paste overnight, or for at least an hour before cooking. This will add lots of flavour, and make for the most tender poached chicken.
4. Place a saucepan of water on the stove-top filled about 3/4 with water and let it heat to a rapid simmer. (just make sure the saucepan is large enough to fit both chicken breasts in a single layer, you don't want them stacked on top of each other].
5. After the water has come to a rapid simmer (almost a boil], carefully place both chicken breasts (in their plastic "cocoon"] into the simmering water and quickly reduce heat to a bare simmer so that only an occasional bubble breaks the surface. Place a lid on the pot, so it's just partly covered, and cook for about 10 minutes (it's a good idea to set a timer, as you don't want your chicken to overcook!]. After 10 minutes, turn off the heat and close lid completely, leaving the chicken to finish cooking in the hot water for 10-15 more minutes.
6. Remove chicken, then enjoy it warm or refrigerate it for later use. Slice or shred your poached chicken depending on what you want to use it for.