xiaoxl/recipe_data huggingface dataset:
Strawberry-White Chocolate Tiramisu


Ingredients:
heavy cream, cream cheese, ladyfingers, brandy, strawberries

Directions:
Melt over hot, not boiling, water the white morsels and 1/4 C heavy cream, stirring until smooth; cool completely.
In a large mixer bowl, beat cream cheese until fluffy.
Stir in melted white morsels mixture.
In a small mixer bowl, beat remaining 1 1/4 cup heavy cream/or whipping cream until stiff peaks form; fold into cream cheese mixture.
Line side of 9 x 3 inch springform pan with ladyfinger halves, cut sides in.
Arrange half of remaining lady fingers on bottom of pan.
In small bowl, combine coffee& brandy; brush half over ladyfingers in bottom of pan.
Cover with half the cream cheese filling.
Cover with 1/2 of the sliced strawberries.
Repeat with ladyfingers, coffee mixture and remaining cream cheese mixture.
Top with the remaining strawberries; arranged attractively on top.
Cover; refrigerate until set, 4 hours or overnight.
Remove side of pan before serving.
Macaroni With Mimolette and Comte' Cheese


Ingredients:
elbow macaroni, extra virgin olive oil, unsalted butter, all-purpose flour, heavy cream, bay leaf, Dijon mustard, chili powder, nutmeg, fine sea salt, white pepper, creme fraiche, fresh marjoram, fresh parsley, mimolette cheese, comte cheese

Directions:
Pre-heat oven to 350°F.
Grease a baking dish with 1-tablespoon butter and set aside.
Bring a large pot of salted water to a full boil. Add pasta and cook until al dente. Drain pasta and toss with olive oil.
In a large saucepan melt remaining butter. Whisk in flour and cook roux for 2-3 minutes. Whisk in heavy cream and stir until sauce thickens.  Add bay leaf.
Add Dijon mustard, Piment D' Espelette, nutmeg, sea salt, white pepper and stir until combined.
Fold in Mimolette and Comte' cheese and stir until sauce has thickened.
Fold in crème fraiche and fresh herbs.
Remove from heat and discard bay leaf.
Season with fine sea salt and white pepper to taste.
Combine macaroni and cheese sauce into prepared baking dish.
Scatter seasoned bread crumbs over top.
Place baking dish on a sheet pan. Bake in pre-heated oven at 350 F for 30-minutes.
Pot Sticker Dipping Sauce


Ingredients:
soy sauce, soy sauce, vinegar

Directions:
"Mix ingredients and serve with Chiao Tzu (Pot Stickers]."
Plain Egg Less Cake
Category: desserts
By Margaret

As the name suggests, this cake is made without eggs.

Ingredients:
2 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 (14 ounce) can sweetened condensed milk
1 cup orange juice
2 teaspoons vanilla extract
1 cup melted butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift the flour, baking powder and baking soda together in a large bowl. Make a well in the center and pour in the sweetened condensed milk, orange juice, vanilla and melted butter. Mix well and pour into prepared pan. Bake in the preheated oven for 30 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr 10 mins
Yields: 1 - 9x13 inch pan

Calories: 260.2
Fat: 13.9 g
Saturated fat: 8.7 g
Carbohydrates: 30 g
Sugars: 14.8 g
Dietary fiber: 0.6 g
Protein: 4.2 g
Cholesterol: 38.8 mg
Sodium: 237 mg
Blueberry-Lemon Pound Cake
Category: desserts
By LDYBRD

This is a tangy variation of an old recipe. Blueberry pound cake with the added spark of lemon. I love it and so do my kids.

Ingredients:
2 cups butter, softened
3 cups white sugar
1 cup milk, room temperature
6  eggs
2 teaspoons lemon extract
1 tablespoon baking powder
4 cups unbleached all-purpose flour
1 teaspoon grated lemon zest
2 cups fresh blueberries

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon extract. Combine the flour, baking powder, and lemon zest; stir into the batter alternating with the milk. I like to use a spatula and stir by hand, mixing just until blended so the batter is not over mixed. Be sure to scrape the bottom and sides of the bowl often. Fold in the blueberries.  Spoon the batter into the prepared pan. Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean. Let cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 - 10 inch Bundt cake

Calories: 509
Fat: 25.5 g
Saturated fat: 15.4 g
Carbohydrates: 65.1 g
Sugars: 40.2 g
Dietary fiber: 1.3 g
Protein: 6.5 g
Cholesterol: 132 mg
Sodium: 288.2 mg
Choco-Cinnabits


Ingredients:
vanilla, cinnamon, eggs, powdered sugar, cinnamon

Directions:
Heat oven to 350 degrees., In a large bowl, combine cake mix, oil, vanilla, 1 tsp cinnamon, and eggs., In another bowl, combine powdered sugar and cinnamon., Shape the dough into 1-inch balls and roll in cinnamon/sugar mixture., Place balls 2 inches apart on an ungreased cookie sheet., Bake for about 14 minutes.
Dipping Sauce for Vietnamese Spring Rolls (Sauce Only)


Ingredients:
water, sugar, salt

Directions:
Combine all ingredients in a bowl and wisk., Serve with soft spring/summer rolls!
Poached Eggs on Roasted Veggies


Ingredients:
portabella mushrooms, red bell peppers, boiling water, eggs, English muffins, parmesan cheese, parsley

Directions:
Coat mushrooms and squash with dressing.  Place on baking dish.  Broil 6" from heat until peppers and squash soften and brown; about 5 minutes.  Turn peppers.
Add mushrooms and broil until they are soft; about 3 minutes.  Turn mushrooms and continue to broil unto cooked through.
In a large skillet, poach eggs until cooked.  Toast muffins.
To Serve:  Take 1 English muffing, top it with a portobello mushroom, then add some peppers and squash.  Top with poached egg.  Sprinkle with parmesan cheese and parsley if desired.  If you want to get really fancy, drizzle the plate with a balsamic vinegar glaze.
Variation:  You could change the peppers to orange or green -- change the summer squash to zucchini.
Delicious Strawberry Smoothie


Ingredients:
strawberries, sugar

Directions:
Wash and cap strawberries, cut the strawberries in half., Put the strawberries in a blender along with the yogurt and sugar., Blend until smooth and strawberries are chopped., Pour into a glass and enjoy!
Bajan Coconut Ice


Ingredients:
sugar, cream of tartar

Directions:
In a small saucepan, scald milk.
Place 2 cups coconut in a sieve. Pour hot milk over coconut while holding sieve over large bowl to catch liquid. Use the back of a spoon to squeeze all of the milk out of the coconut.
In a large saucepan, combine coconut milk, sugar, and cream of tartar.
Cook over low heat, stirring constantly, until sugar has dissolved.
Remove pan from heat and add beaten egg yolk. Beat well with a spoon.
Stir in remaining coconut and add 2 or 3 drops almond extract. Taste and add more extract if desired.
Pour into 2 pie pans or pyrex dish. Cover with plastic wrap and place in freezer.
Remove coconut ice from freezer after 4 hours and break apart with a fork.
Serve immediately.
Potato, Asparagus and Mushroom Hash


Ingredients:
new potato, extra virgin olive oil, asparagus, asparagus, shallot, garlic clove, onion, fresh sage, salt, fresh ground pepper, fresh chives, eggs

Directions:
Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket and steam until barely tender when pierced with a skewer, 12 to 15 minutes, depending on size. When cool enough to handle, chop into 1/2-inch pieces.
Heat 1 tablespoon oil in a large (not nonstick] skillet over medium heat. Add asparagus, mushrooms, shallot and garlic and cook, stirring often, until beginning to brown, 5 to 7 minutes. Remove to a plate.
Add the remaining 2 tablespoons oil to the pan. Add onion and the potatoes and cook, stirring occasionally and scraping up the browned bits with a metal spatula, until the potatoes are browned, 4 to 8 minutes. Return the asparagus mixture to the pan along with roasted red pepper, sage, salt and pepper; cook, stirring, until heated through, about 1 minute more.
Divide the hash among 4 plates and top each with a poached egg if you wish.
Serve sprinkled with chives.
Oven Roasted Potatoes


Ingredients:
baking potatoes, butter, margarine, paprika, salt, pepper

Directions:
Place potatoes in a shallow 2 quart baking pan., Pour butter over and toss until well coated., Sprinkle with paprika, salt, and pepper., Bake, uncovered, at 350 degrees for 45 -60 minutes or until potatoes are tender.
Warm Sweet Potato Salad


Ingredients:
sweet potatoes, onion, scallions, smoked bacon, celery, pecans, fresh parsley, fresh thyme, fresh rosemary, olive oil, white wine vinegar, maple syrup, Dijon mustard, canola oil, bacon fat, shallot

Directions:
After dicing the red pepper, onion and sweet potatoes; toss with a little olive oil, salt and pepper in a large bowl.  Roast in a 400F oven on a cookie sheet, covered with parchment paper or foil for easy clean up. They will take about 20 minutes.  While your vegetables cook, dice your bacon and saute on medium heat until nice and crisp. Remove and drain on a paper towel and reserve 1 tablespoon of the bacon dripping for the salad dressing.
As the vegetables and bacon cook, lets make the dressing. In a small bowl combine all the ingredients and whisk in the oil to make a nice vinaigrette.
Toss the roasted vegetables (except the potatoes], with the scallions, celery, bacon, pecans fresh herbs and vinaigrette and mix well. Now add the potatoes in and toss lightly.
This is a great potato salad and great for BBQs.
Bette's Daube Marinara


Ingredients:
light olive oil, garlic cloves, fresh parsley, bay leaf, dried thyme, Italian stewed tomatoes, tomato paste, water

Directions:
Heat oil until hot in a dutch oven large enough to accomodate the roast.
Season the trimmed beef with a little salt and pepper.
Place the roast in the dutch oven and sear the roast on both sides (be careful not to burn yourself as the oil can splatter].
Once the roast is browned on both sides, turn down the heat and add the garlic (I know it sounds like alot], parsley, baf leaf, thyme, tomatoes, tomato paste and red wine.  Cover with water.
Cover and cook for one hour and check for liquid level.  The roast not be dry, if so, add more water until it is covered, check again in anohter hour for tenderness.  Again, if the roast is dry, add water to cover.  The roast should be finished cooking and fall apart tender in a sauce in 3 hours.
Serve with spaghetti.
Sausage Gravy


Ingredients:
sausage, onion, butter, flour, milk, chicken bouillon, Worcestershire sauce, seasoning salt, pepper

Directions:
Mix milk, bouillon, Worcestershire, Seasoning Salt, and pepper together and let sit.
Brown sausage and onion in a small amount of oil over medium high heat.
Reduce heat.
Add butter.
Stir until melted and incorporated.
Slowly add flour to sausage.
Stir mixture for 1 to 2 minutes.
Slowly add milk mixture to sausage.
Heat until desired consistency.
Serve over biscuits or toast.
Hipquest's Baked Vidalia Onion


Ingredients:
unsalted butter, beef bouillon cube, Worcestershire sauce

Directions:
Preheat oven to 425 Fahrenheit.
Peel and cut off just the roots of the onion, do not cut off the whole bottom "core".
Cut the top of the onion into a pointed core, save the cut out portion.
Set the onion into the center of a piece of foil large enough to make a fairly loose packet (shaped kind of like a Hershey's Kiss] and bring up the sides.
Place the bouillon cube in the opening, add the butter and pour on the Worcestershire sauce, chop the saved core and add to the top.
Bring foil together and seal well.
Bake for 1 1/2 hours, open packet and place into a bowl, slice up and serve.
Black Bean and Corn Salad


Ingredients:
lime juice, apple cider vinegar, cumin, cilantro, avocado, tomatoes, white shoepeg corn, black beans, red bell pepper, salt

Directions:
Combine lime juice, vinegar and cumin in a small bowl.
Add tomatoes through beans to a large lidded container.
Pour lime juice mixture over vegetables and sprinkle in the salt, one teaspoon at a time, until it tastes right to you. I generally add about a tablespoon.
Beefaroni


Ingredients:
hamburger, macaroni, green pepper, onion, thyme, garlic clove, parmesan cheese

Directions:
Cook hamburger until no pink., Drain., Mix in all the ingredients for sauce in hamburger., Cook until heated and then turn on low for 1 hour. Check & stir occasionally., Cook macaroni as follow on package., Drain and run macaroni under hot water., Put macaroni into sauce., Heat until hot.
Classic Shepherd's Pie
Category: trusted-brands-recipes-and-tips
By Heinz

A savory base of ground beef and vegetables in tangy tomato gravy and topped with a layer of buttery mashed potatoes. It's the perfect comfort food for your hungry family.

Ingredients:
1 tablespoon vegetable oil
1  onion, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon pepper
1 pound lean ground beef
4 teaspoons all-purpose flour
¼ cup Heinz Tomato Ketchup
¾ cup Heinz® Tomato Juice
2 tablespoons Heinz Worcestershire Sauce
2 tablespoons Dijon mustard
1 cup frozen mixed vegetables (such as peas and carrots)
3 cups cooked, warm, mashed potatoes
2 tablespoons butter
1 clove garlic, minced
⅔ cup warm milk

Directions:
Heat oil in a skillet set over medium heat. Add the onion, garlic, thyme, rosemary, and half of the salt and pepper. Cook, stirring often, for 5 to 7 minutes. Preheat the oven to 350 F (180 C). Crumble meat into pan and cook until brown all over. Sprinkle with flour. Stir in ketchup, tomato juice, Worcestershire sauce and mustard. Simmer for 5 minutes. Stir in mixed vegetables. Transfer to a 9-inch (23-cm) baking dish. Whip the potatoes with the warm milk, remaining salt and pepper, butter and garlic until very fluffy. Spread potatoes evenly over meat mixture. Bake for 35 minutes or until potatoes are golden.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 6 servings

Calories: 375.3
Fat: 17.4 g
Saturated fat: 7.3 g
Carbohydrates: 44 g
Sugars: 3.5 g
Dietary fiber: 4 g
Protein: 18.2 g
Cholesterol: 56.5 mg
Sodium: 1602.7 mg
Sweet Potato Pecan Pie
Category: desserts
By Lorrie Sterling

Caramelized pecan topping makes this special!

Ingredients:
1 (9 inch) unbaked pie crust
2 cups cooked and mashed sweet potatoes
2  eggs
¾ cup white sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 ⅔ cups light cream
3 tablespoons butter, softened
⅔ cup packed brown sugar
⅔ cup chopped pecans

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Bake sweet potatoes until fork-tender, 40 to 50 minutes. Cool until easily handled. Peel and mash sweet potatoes. Make sure all lumps are removed, straining if necessary. Lightly beat eggs. Blend together eggs and sweet potatoes. Stir in sugar, salt, cinnamon, ginger, and cloves. Blend in cream. Pour into pie shell. Bake in the preheated oven for 45 to 55 minutes, or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on a rack. Make the caramelized pecan topping. Combine butter or margarine, brown sugar, and pecans. Gently drop by spoonfuls over cooled pie to cover top. Broil 5 inches below heat until mixture begins to bubble, about 3 minutes. Watch carefully, if cooked too long, top will turn syrupy. Cool on rack.

Prep time: 10 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 50 mins
Yields: 1 -9-inch pie

Calories: 518.6
Fat: 29.3 g
Saturated fat: 11.6 g
Carbohydrates: 60.9 g
Sugars: 40.3 g
Dietary fiber: 3.5 g
Protein: 6.2 g
Cholesterol: 90.9 mg
Sodium: 353.8 mg
Grandma's Bread Pudding With Vanilla Sauce


Ingredients:
butter, eggs, sugar, salt, vanilla flavoring, cinnamon, milk, raisins

Directions:
Grandma's Bread Pudding Recipe Directions.
Combine sugar, salt, flavoring, cinnamon and egg.  Add milk slowly, stirring constantly.  Add bread cubes and melted butter and mix thoroughly.  Pour into well buttered baking dish 9x13.  Set 9x13 dish inside baking pan of warm water.  Bake at 350 degrees at least 1 hours until inserted knife comes out completely clean.
Vanilla Sauce Recipe (topping for Grandma's Bread Pudding Recipe].
Combine 2 tablespoons flour, 1 cup sugar, 1/4 teaspoon salt and 2 cups of milk in saucepan.  Cook until thickened, stirring constantly.  When thickened, remove from heat and add 2 tablespoons of butter and 1 teaspoon of vanilla flavoring.
Let sauce cool and serve over the bread pudding.  Taste best when sauce is cooled.
Peppered Tuna With Mushroom Sauce


Ingredients:
butter, fresh mushrooms, plum sauce, light soy sauce, ground ginger, tuna steaks, peppercorn

Directions:
In large skillet, melt butter over medium-high heat until lightly brown.
Add mushrooms and saute 4-7 minutes or until lightly browned and tender.
Stir in Plum sauce, soy sauce, and ground ginger.
Bring to a boil, reduce heat.
Simmer, stirring often 3-4 minutes.
Keep warm.
Heat oil in a large non-stick skillet over medium-high heat.
Sprinkle tuna evenly with pepper.
Cook 4 minutes each side (rare] or until desired amount of doneness.
Serve with warm sauce.
Serves 6.
Sweet Corn Pepper Salsa


Ingredients:
corn, fresh cilantro, red onion, fresh lime juice, sherry wine vinegar, olive oil, garlic cloves

Directions:
Cut the kernels from the fresh corn ears.  (Grill older ears for 3-5 minutes, or put them under the broiler for 10-15 mins].
Mix all the ingredients together in a medium-sized bowl.  Cover and refrigerate for at least an hour to let the flavors develop.
Sausage Potato Puffs


Ingredients:
yukon gold potato, water, unsalted butter, kosher salt, all-purpose flour, eggs, gruyere cheese, parmesan cheese, fresh thyme, fresh rosemary, fresh ground pepper, water

Directions:
Preheat oven to 425 degrees.
Coat four 12 cup mini-muffin pans with vegetable oil cooking spray.
In a saucepan, simmer the potatoes in water over medium heat until tender, about 20 minutes. Let cool slightly, then peel and coarsely mash the potatoes.
Meanwhile, in a medium skillet, cook the sausage over high heat until browned, 8 minutes, drain and coarsely crumble.
In a medium saucepan, bring the water, butter, and salt to a boil. Remove from the heat and add the flour, stirring vigorously with a wooden spoon, until combined. Set the pan over moderately high heat and cook the dough, stirring, until it comes away from the sides of the pan, 2-3 minutes; remove from heat.
Using a handheld electric mixer, beat the dough at low speed for 1 minute. Beat in the eggs one at a time at medium speed; beat in the Gruyere cheese, Parmesan, thyme, rosemary, and a pinch of pepper. Stir inthe mashed potatoes and sausage.
Fill muffin cups with the dough. Brush the tops with the egg wash and bake for 20 minutes, or until puffed and golden. Let the puffs cool slightly, then serve hot.
Can be refrigerated over night; rewarm in a hot oven.
Wonderful Pork and Cider Casserole


Ingredients:
boneless pork, garlic, apple cider, chicken broth, onion, celery, fresh parsley, bay leaf, dried thyme, paprika, evaporated milk, butter, flour, lime juice, apples, sharp cheddar cheese

Directions:
In a oven-proof Dutch oven, combine the cider, fresh garlic (if using], broth, onion, celery, parsley, bay leaf, thyme, salt, paprika and pepper, add in the cubed pork; heat to boiling, reduce heat, simmer partially covered until the pork is tender (about 1 hour].
Mix the evaporated milk with the egg yolk; stir into the pork mixture.
On a small plate, work the butter and flour together; whisk into pork mixture in the pot.
Cook, stirring constantly until thickened.
Stir in lime juice.
Heat the oven to 350 degrees.
Transfer the pork mixture into a 1-1/2 quart baking dish.
Arrange the sliced apples evenly over the top.
Sprinkle with cheese.
Bake for 20-35 minutes, or until the cheese is melted and lightly browned.
Orange Cream Cocktail


Ingredients:
"orange"

Directions:
"Pour vanilla schnapps into a 4 ounce glass over ice. Fill glass with orange juice and garnish with the orange wedge."
Air Fryer Roasted Okra
Category: side-dish
By Soup Loving Nicole

Love the flavor of okra, but dislike the slimy texture? Air-fry the slime out of it!

Ingredients:
½ pound okra, ends trimmed and pods sliced
1 teaspoon olive oil
¼ teaspoon salt
⅛ teaspoon ground black pepper

Directions:
Preheat an air fryer to 350 degrees F (175 degrees C). Combine okra, olive oil, salt, and pepper in a bowl and stir gently. Place in a single layer in the basket of the air fryer. Cook in the air fryer for 5 minutes. Toss and cook 5 minutes more. Toss again and cook 2 more minutes. Serve immediately.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 1 serving

Calories: 113.1
Fat: 5 g
Saturated fat: 0.7 g
Carbohydrates: 16.1 g
Sugars: 2.7 g
Dietary fiber: 7.3 g
Protein: 4.6 g
Sodium: 599.7 mg
Quick Cinnamon Rolls
Category: bread
By shaunawillman

Quick and easy cinnamon rolls from scratch, with no yeast, proofing, or kneading necessary!

Ingredients:
¼ cup butter, divided  (Optional)
2 cups all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter, softened  (Optional)
¾ cup milk
1  egg
½ cup white sugar
½ cup brown sugar
1 tablespoon ground cinnamon
1 cup confectioners' sugar  (Optional)
4 ounces cream cheese, softened  (Optional)
¼ cup butter, softened  (Optional)
½ teaspoon vanilla extract  (Optional)

Directions:
Preheat oven to 400 degrees F (200 degrees C). Brush a 9-inch square baking dish with 2 tablespoons melted butter. Whisk flour, 2 tablespoons white sugar, baking powder, and salt together in a large bowl. Work 3 tablespoons softened butter into flour mixture using your hands. Beat milk and egg together in another bowl; pour into flour-butter mixture and stir with a rubber spatula until a soft dough forms. Turn dough out onto a floured work surface and roll dough into a 1/4-inch thick rectangle. Brush surface of dough with 2 tablespoons melted butter. Whisk 1/2 cup white sugar, brown sugar, and cinnamon together in a small bowl. Sprinkle 1/2 of the cinnamon sugar mixture in the bottom of the prepared baking dish. Sprinkle remaining cinnamon sugar over butter-brushed dough. Roll dough around filling to form a log; cut log into 18 rolls and place rolls in the prepared baking dish. Bake in the preheated oven until rolls are set, 20 to 25 minutes. Beat confectioners' sugar, cream cheese, 1/4 cup softened butter, and vanilla extract together in a bowl until frosting is smooth. Top hot cinnamon rolls with cream cheese frosting.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 18 cinnamon rolls

Calories: 222.5
Fat: 9.9 g
Saturated fat: 6.1 g
Carbohydrates: 31.6 g
Sugars: 20.3 g
Dietary fiber: 0.6 g
Protein: 2.7 g
Cholesterol: 36.7 mg
Sodium: 262.1 mg