xiaoxl/recipe_data huggingface dataset:
Sugar Cookies with Buttercream Frosting
Category: desserts
By diane

These cookies are melt-in-your-mouth delicious. They are simple to make and kids love to lick the frosting off the tops. Butter flavoring is in the buttercream for added flavor. You can find it in most supermarkets, in the baking aisle, where there are other flavorings such as vanilla.

Ingredients:
1 cup butter
1 cup white sugar
2  eggs
½ teaspoon vanilla extract
3 ¼ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup shortening
1 pound confectioners' sugar
5 tablespoons water
¼ teaspoon salt
½ teaspoon vanilla extract
¼ teaspoon butter flavored extract

Directions:
In a large bowl, mix together butter, sugar, eggs, and vanilla with an electric mixer until light and fluffy.  Combine the flour, baking powder, baking soda, and salt; gradually stir  flour mixture into butter mixture until well blended using a sturdy spoon. Chill dough for 2 hours. Preheat the oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart onto ungreased cookie sheets. Bake for 4 to 6 minutes in the preheated oven. Remove cookies from pan and cool on wire racks. Using an electric mixer, beat shortening, confectioners sugar, water, salt, vanilla extract, and butter flavoring until fluffy. Frost cookies after they have cooled completely.

Prep time: 15 mins
Cook time: 5 mins
Total time: 2 hrs 20 mins
Yields: 5 dozen

Calories: 111.8
Fat: 5 g
Saturated fat: 2.4 g
Carbohydrates: 16.1 g
Sugars: 10.8 g
Dietary fiber: 0.2 g
Protein: 0.9 g
Cholesterol: 14.3 mg
Sodium: 68 mg
Spaetzle


Ingredients:
eggs, parsley, nutmeg, all-purpose flour, butter

Directions:
Combine eggs, salt, pepper, nutmeg and parsley. Mix well.
Work in the flour and Chavrie® by hand to form a smooth consistency.
Let rest for 10 minutes.
Meanwhile bring a large pot of salted water to a boil.
Using a spaetzle press drop dough in boiling water.
When spaetzle float they are cooked.
Remove spaetzle with a spider and shock them in cold water.
When chilled drain well.
To serve spaetzle sauté in butter.
Serving Suggestion:.
Serve spaetzle as a soup garnish heat in the microwave there is no need to sauté.
Chicken Etouffee, New Orleans School of Cooking


Ingredients:
flour, butter, onions, celery, bell peppers, garlic, garlic, chicken, rice, bay leaves, green onion, parsley

Directions:
Cook rice as directed for the type of rice you are making.
While rice is cooking, start your dark roux. In a saute pan, melt your butter over medium heat, add flour, and whisk continuously for about 15-20 minutes until color is a medium-dark brown, a little darker than peanut butter, and should smell very 'nutty'.  Time may vary; it's more about the color and smell.
Add the roux to a cold stock pot to stop the cooking.  Add the cajun seasoning to your roux, along with the onions, celery, and peppers. Turn heat to low-medium and stir until well blended and simmering.
Add chicken, fresh garlic, dehydrated garlic, and half of the chicken stock to the pot, and stir.  While stirring, gradually add more stock until the desired thickness is reached.
Add bay leaves, and cook for 30 minutes over medium heat.
Add green onion and parsley, stir, then serve over cooked rice.
Cinnamon Bun Icing
Category: desserts
By ASILMARIE

Really good icing for cinnamon buns. This recipes makes enough to cover 20 large rolls. You may want to divide it if you don't need so much.

Ingredients:
1 (8 ounce) package cream cheese, softened
½ cup margarine, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar
1 tablespoon milk

Directions:
In a large bowl, combine cream cheese, margarine, vanilla extract, confectioners' sugar and milk. Beat until creamy.

Prep time: 10 mins
Total time: 10 mins
Yields: 20 servings

Calories: 153.3
Fat: 8.4 g
Saturated fat: 3.3 g
Carbohydrates: 19.1 g
Sugars: 18.6 g
Protein: 0.9 g
Cholesterol: 12.4 mg
Sodium: 86.2 mg
Boursin Stuffed Potatoes


Ingredients:
olive oil, red onion, russet potatoes, kosher salt, boursin cheese, sour cream, fresh chives, Dijon mustard, egg

Directions:
Preheat oven to 350.
Heat 1 tbsp of the oil in a skillet over medium low.  Add onion and saute 4 minutes, or until softened.  Remove from heat and let cool.
Rub the potatoes with the remaining 1 tbsp oil and salt and place in a roasting pan.  Bake for 40 - 50 minutes, or until the potatoes can be easily pierced with a fork.
Remove the potatoes from the oven and cut in half lengthwise.  Scoop out as much of the flesh as possible without breaking the skin.
Place the flesh in a bowl and add the onions, cheese, sour cream, chives, mustard and egg.  Mix until incorporated and season with salt and pepper.
Stuff the potato skins with the mixture and return to the roasting pan.  Bake for 15 minutes, or until the tops are golden brown.  Serve immediately.
Spaghetti With Eggplant and Goat Cheese


Ingredients:
olive oil, garlic clove, diced tomatoes, salt, ground black pepper, fresh basil leaf, eggplants, spaghetti

Directions:
In a big saucepan, heat 1 tablespoon olive oil at medium heat.  Add garlic and cook for about 3 minutes or until golden.  Add tomatoes, 1/2 teaspoon of salt, pepper and 1 big basil leaf.  Bring to boil.  Reduce heat and let simmer for about 45 minutes or until sauce has thicken.  (You can prepare the sauce ahead of time, let cool and put in an hermetic container.  It will be good in the fridge up to 3 days.  Reheat sauce before continuing the recipe.].
Meanwhile, chop remaining basil.  Set aside.  Put eggplants in a strainer, sprinkle with remaining salt and stir to coat well.  Leave to drain in the sink for about 20 minutes.  Spronge up with paper towell.  In a skillet, heat remaining oil at medium-high heat.  Add eggplants, in many batches, and cook for about 4 minutes or until golden.  Let drain eggplants in a plate with paper towell.
Meanwhile, in a big saucepan with boiling salted water, cook pasta 8 to 10 minutes or until al dente.  Drain pasta and put back in the saucepan.  Add tomato sauce and half eggplants and the basil you set aside.  Stir to coat well.  When ready to serve, sprinkle with goat cheese and remaining eggplants and basil and stir.
Pepperoncini Firecrackers


Ingredients:
boneless skinless chicken breast, monterey jack cheese, monterey jack pepper cheese, phyllo dough, butter, fresh chives

Directions:
Remove 24 pepperoncinis from jar; remove and discard stems and seeds. Drain peppers on paper towels. Stuff each with a piece of chicken and a cheese strip (cheese may need to be cut to fit in some peppers].
Place one sheet of phyllo dough on a work surface (keep remaining dough covered with waxed paper to avoid drying out]. Spritz dough with butter-flavored spray. Repeat three times; stack sprayed phyllo dough. Cut stacks into four pieces, about 6-1/2 inches x 4-1/4 inches each.
Center one stuffed pepper on one long side of each phyllo stack; roll up and twist the ends to seal. Repeat with remaining peppers and dough. Place on ungreased baking sheets. Drizzle butter over center of firecrackers. Bake at 375° for 18-22 minutes or until golden brown. Tie ends with chives. Yield: 2 dozen.
Vegetable Bread Sandwich / Toasted Cheese Vegetable Bread Sandwi


Ingredients:
salted butter, ghee, cabbage, tomatoes, cucumber, lettuce leaves, cabbage, carrot, onion, cumin powder, white pepper powder, cheese, salt, coriander leaves

Directions:
Take all the vegetables that you are going to include in your bread sandwich. Slice all vegetables in to desired shapes. Grate the carrot.  Cut the onion in to thin slices. Dice tomato and cucumber into small chunks. Cut the cabbage. Cut the lettuce leaves in to small pieces.
Take Bread Slices and apply butter on one side of bread evenly. Then spread the green chutney on top of butter. Take the other bread piece and do the same and keep it aside. Place all the vegies and the lettuce leaves you have arranged on one piece of bread. Sprinkle one or two pinches of cumin powder and black pepper over veggies as you added. Place a slice of Mozzarella cheese on the top of it. Cover it with the other slice of the bread in which you have already spread butter and tomato ketchup. Press both bread pieces slightly to seal all the veggies you kept inside.
Grease your sandwich maker / Toaster with little butter / ghee. Take one sandwich and apply little butter on one side and place that part down inside the toaster. Spread little butter on the upper side too. Close the toaster.
Toast the sandwich as in the instructions given in the sandwich maker or for about three or four minutes or until the bread becomes crisp.
Garish your vegetable bread sandwiches with carrots, shredded cabbage or other veggies you prefer.  Serve your toasted cheese  vegetable bread sandwich with green chutney, ketch up and warm with milk / tea / coffee / juice etc.,.
Creamy Tomato Soup


Ingredients:
olive oil, garlic cloves, onion, brown sugar, tomatoes, fresh thyme, butter, parmesan cheese, fresh chives, Grilled Cheese With Caramelized Onions

Directions:
Heat the oil in a large saucepan over medium heat. Add the garlic and onions and cook until the onions are translucent, about 5 minutes. Add the brown sugar and tomatoes and cook for 5 minutes more. Add 1/2 cup water, the thyme and Parmesan rind, if using. Cook for about 25 minutes.
Discard the thyme sprigs and Parmesan rind. Puree the soup in a food processor or with an immersion blender until smooth. Strain through a fine sieve set over cleaned saucepan. Stir in the cream and butter. Season with salt and pepper.
To serve, ladle the soup into bowls and sprinkle with Parmesan and chives.
Serve with Grilled Cheese with Caramelized Onions.
Old Fashioned Prune Cake
Category: desserts
By WYJAC

This is a very moist and rich cake.  A little troublesome, but well worth it!

Ingredients:
1 cup vegetable oil
3  eggs
1 ½ cups white sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup buttermilk
1 ¼ teaspoons vanilla extract
1 cup prunes, pitted and chopped
1 ½ cups chopped pecans
¾ cup butter
¾ cup buttermilk
1 ½ teaspoons dark corn syrup
1 ½ cups white sugar
2 teaspoons vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour Bundt or tube pan. In a medium bowl, mix together flour, soda, salt, allspice, cinnamon and nutmeg. Set aside. In a large bowl, combine oil, eggs and 1 1/2 cup sugar. Beat 2 minutes at medium speed. Add flour mixture, alternating with 1 cup buttermilk, starting and ending with dry ingredients. beat well after each addition.  Stir in prunes, pecans and 1 1/4 teaspoon vanilla. Pour into greased and floured bundt or tube pan and bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick comes out clean when inserted in the center. Make large, deep holes in hot cake and pour topping in holes and on top of cake a little at a time, giving it time to soak in. For the topping: In saucepan, over medium heat, cook butter, 3/4 cup buttermilk, corn syrup and 1 1/2 cup sugar until sugar and butter melt. Remove from heat and add 2 teaspoons vanilla and stir.

Yields: 1 Bundt or tube pan

Calories: 701.5
Fat: 41.6 g
Saturated fat: 11.2 g
Carbohydrates: 79.7 g
Sugars: 58.9 g
Dietary fiber: 3.1 g
Protein: 6.7 g
Cholesterol: 78.4 mg
Sodium: 438.1 mg
Chocolate Almond Mousse Cake


Ingredients:
water, eggs

Directions:
Heat oven to 350 degrees., Spray 15x10x1inch baking pan with nonstick spray., Line bottom of pan with waxed paper and spray it also., Prepare cake mix as directed on package using water, oil and eggs., Pour batter into prepared paper-lined pan., Bake at 350 for 18-20 minutes, or until done., Cool cake in pan on wire rack for 10 minutes., Invert cake onto wire rack, remove pan and paper., Cool completely., Meanwhile melt chocolate., Stir in almond extract and cool completely., Fold cooled chocolate into whipped cream., Trim edges of cake., Cut cake lengthwise into two long layers., Place one layer on serving platter., Spread with 1/3 of mousse., Repeat with remaining layer and 1/3 of the mousse., Place remaining mousse in a pastry bag fitted with a star tip., Pipe border around bottom and top of cake., Decorate top of cake with mousse rosettes., Sprinkle top with toasted almonds., Store in refrigerator.
Mrs. Sigg's Snickerdoodles
Category: desserts
By Beth Sigworth

These wonderful cinnamon-sugar cookies became very popular with my friends at church. My pastor loves them! You will too! Crispy edges, and chewy centers; these cookies are a crowd pleaser for sure!

Ingredients:
½ cup butter, softened
½ cup shortening
1 ½ cups white sugar
2  eggs
2 teaspoons vanilla extract
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Directions:
Preheat oven to 400 degrees F (200 degrees C). Cream together butter, shortening, 1 1/2 cups sugar, eggs, and vanilla. Blend in flour, cream of tartar, soda, and salt. Shape dough by rounded spoonfuls into balls. Mix 2 tablespoons sugar and cinnamon together. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Prep time: 20 mins
Cook time: 10 mins
Total time: 1 hr
Yields: 4 dozen

Calories: 92.2
Fat: 4.3 g
Saturated fat: 1.8 g
Carbohydrates: 12.4 g
Sugars: 6.8 g
Dietary fiber: 0.2 g
Protein: 1 g
Cholesterol: 12.8 mg
Sodium: 55.1 mg
Sage,sausage and Spinach Stuffed Acorn Squash


Ingredients:
acorn squash, garlic, onion, dry white wine, chicken broth, dried sage, olive oil, mozzarella cheese, panko breadcrumbs

Directions:
Preheat oven to 425 degrees F.
Slice squash in half horizontally, scoop out seeds.
Cut a thin slice offbottoms to allow each to remain upright.
Drizzle with some olive oil, sprinkle with salt and place flesh side down for on well oiled baking sheet; roast for 20 minutes.
Turn flesh side up and roast another 20-30 minutes until fork tender.
Meanwhile, heat 1 Tbsp oil in heavy skillet and saute sausage over medium heat, breaking into chunks and cook until browned about 8-10 minutes.
Add sage, onion, garlic; saute another 2-3 minutes to release herb and garlic flavors.
Pour in white wine; stir bits from bottom of skillet, and simmer until almost all liquid is evaporated.
Add spinach and wilt 2-3 minutes.
Drain liquid from spinach. Remove from heat.
Stir in bread crumbs.
Divide stuffing among squash halves, mounding, if needed.
Top with cheese.
Place under preheated broiler for 2-4 minutes until golden brown.
To serve: Drizzle with balsamic vinegar, if desired.
Oriental Cabbage


Ingredients:
bacon, green cabbage, green onion, cooked white rice, water, soy sauce, salt, black pepper

Directions:
Slice bacon cross ways to make approximately 1 inch pieces.
Brown in large deep skillet until crispy.
Remove from grease and drain on paper towel, set aside for later.
Chop cabbage and green onions into medium size pieces.
In bacon grease, add cabbage, green onions and water.
Cook on medium heat for approximately 30 minutes or to desired tenderness.  ( I like mine well done].
Crumble bacon into cabbage mixture, stirring well.
Add rice, soy sauce, salt and pepper, mix well.
Peanut Butter Oat Chocolate Chip Cookies


Ingredients:
butter, butter, peanut butter, peanut butter, brown sugar, sugar, egg, vanilla extract, milk, all-purpose flour, baking soda, salt, rolled oats

Directions:
Preheat oven to 375°.
Beat peanut butter, butters and sugar until fluffy.
Beat in egg, milk and vanilla extract.
Combine flour, baking soda and salt; add to mixture and blend well.
Stir in the oats and chocolate chips.
Drop by rounded tablespoonfuls onto ungreased cookie sheet.
Bake 10-15 minutes.
Mozzarella Meatloaf


Ingredients:
ground beef, egg, salt, oregano, ketchup, mozzarella cheese, mushrooms, bacon, parsley

Directions:
You can use a combination of ground meats.
I like a combination of beef, pork and veal.
Combine ground meats, bread crumbs, egg, onions, salt and oregano with 1/2 cup ketchup in a bowl.
Mixing well.
Pat meat mixture flat onto a 9" X 13" piece of waxed paper.
Sprinkle the meat with cheese, mushrooms, bacon, and parsley.
Roll, as for a jelly roll, using the waxed paper to help you start to roll.
Sealing edge and ends.
Rolling the meat is a little tricky, but if there is a break in the meat just smooth over with your fingers.
it will still taste great.
With a little practice you will be a pro.
Use the waxed paper to transfer the meat loaf to a 9" X 13" pan.
Place seam side down.
Bake at 375 degrees for 30 minutes.
Pour off drippings.
Spoon remaining ketchup over loaf.
At this time I like to garnish the meat loaf with sliced black olives, or onion slices and a sprinkling of parsley.
Or you can place bell pepper slices on the meat.
Bake for 30 minutes longer.
Let cool for a few minutes before slicing.
*Ifyou want a really Italian tasting meat loaf use spaghetti sauce.
Gluten-Free Apple-O Mini Muffins


Ingredients:
potato starch, buckwheat flour, brown sugar, cinnamon, baking powder, baking soda, salt, unsweetened applesauce, milk, egg, apple

Directions:
Combine dry ingredients in a large bowl, using a fork to break up lumps., Stir in Perky-O’s., In a separate bowl, combine wet ingredients., Add dry mixture to wet, stirring until just moistened., Spoon batter into greased mini muffin cups., Decorate muffin tops with Perky-O’s., Bake 15 minutes in a preheated 400* F oven, or until golden brown., Let cool on a wire rack before serving., Enjoy!
Peanut Butter Chocolate Chunk Rice Krispie Treats


Ingredients:
miniature marshmallows, peanut butter

Directions:
In large saucepan melt butter over medium low  heat. Add marshmallows and stir until completely melted. Remove from heat.
Stir in the Peanut Butter until melted.
Add rice krispies cereal. Stir until well coated. Add the chocolate chunks, stir until dispersed evenly.
Using buttered hands, spatula, wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray or butter. Cool.
Cut into 2-inch squares.
Tomato Chokha


Ingredients:
beefsteak tomatoes, onion, garlic cloves, nigella seeds, salt, fresh ground black pepper

Directions:
Preheat grill or broiler.  Grill or broil  tomatoes until they become brown and blister.
Cook until soft, about ten minutes. remove and cool.
Peel the tomatoes. Place in a bowl and mash. Set aside.
Heat oil in a frying pan and add the onion. Saute until translucent, then add the garlic.
Fry garlic until it turns golden brown, then add nigella seeds and fry until they begin to pop.
Stir in the tomatoes and saute for about 2 minutes. Season with salt and black pepper to taste.
Serve with Indian flat bread or as a side dish with rice.
B C Ferries Manhattan Clam Chowder for First Class Passengers


Ingredients:
smoked bacon, onion, garlic, celery, green pepper, carrot, flour, dry white wine, tomato paste, green chilies, red pepper flakes, black pepper, thyme, Worcestershire sauce, salt, diced tomatoes, potato, baby clams

Directions:
In a large pot, saute bacon until crispy.  Remove bacon and set on paper towel to remove excess fat.  Remove and discard all but 2 Tbsp of bacon fat from pot.
Add garlic and onions and saute until translucent, about 1 minute.  Add celery, green pepper and carrots.  Saute for about 2 minutes until tender.  Add flour and stir until mixed in and browned - about 2 minutes.
Add wine and stir until bits cooked onto bottom loosen up.
Add Clamato juice and tomato paste;stir well.
Add green chili's, red pepper flakes, black pepper, Worcestershire and dried thyme.  Mix well.
Add can of diced tomatoes and potatoes. Simmer 20 minutes, Stirring occasionally.
Add baby clams with juice and bacon pieces.  Simmer 15 minutes stirring occasionally.
Ladle into bowls and serve immediately.  Add salt to taste if wanted.
Smoked Salmon and Cream Cheese Omelet


Ingredients:
butter, margarine, eggs, chive & onion cream cheese, smoked salmon, fresh chives

Directions:
Heat 2 teaspoons of the butter in 8-inch omelet pan or skillet over medium-high heat until butter is hot and sizzling.
Pour half of the beaten eggs (about 1 cup] into pan.
As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom.
Avoid constant stirring.
Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
Spoon 1/4 cup of the cream cheese in dollops evenly over omelet; sprinkle with 1/2 cup of the salmon.
Tilt skillet and slip pancake turner under omelet to loosen.
Remove from heat.
Fold omelet in half; let stand 2 minutes.
Repeat with remaining ingredients.
Cut each omelet crosswise in half to serve; sprinkle with chives.
Toni's Garden Salad


Ingredients:
romaine lettuce, cucumber, grape tomatoes, ham, monterey jack cheese, black olives

Directions:
Clean all the veggies and cut up as desired.  Use the amounts you'd like in your salad.
Variations:.
Avocado, peeled and sliced.
Provolone cheese, sliced and cut up.
Monterey and Cheddar Cheese, sliced and cut up.
Broccoli, cut up into bite size pieces.
Green Peppers, sliced.
Green Onions, chopped.
White Onions, diced.
Turkey Breast, sliced and cut up.
Honey Ham, sliced and cut up.
Top with croutons and your favorite dressing!
Black Bean Breakfast Bowl
Category: breakfast-and-brunch
By Anonymous

A quick breakfast if you're trying to avoid carbs.

Ingredients:
2 tablespoons olive oil
4  eggs, beaten
1 (15 ounce) can black beans, drained and rinsed
1  avocado, peeled and sliced
¼ cup salsa
salt and ground black pepper to taste

Directions:
Heat olive oil in a small pan over medium heat. Cook and stir eggs until eggs are set, 3 to 5 minutes. Place black beans in a microwave-safe bowl. Heat on High in the microwave until warm, about 1 minute. Divide warmed black beans between two bowls. Top each bowl with scrambled eggs, avocado, and salsa. Season with salt and black pepper.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 2 servings

Calories: 625.3
Fat: 38.8 g
Saturated fat: 7.3 g
Carbohydrates: 46.6 g
Sugars: 2.4 g
Dietary fiber: 21.9 g
Protein: 27.9 g
Cholesterol: 372 mg
Sodium: 1157.6 mg
Sara's Iced Coffee
Category: breakfast-and-brunch
By sarah

Wonderful iced coffee just like Tim Hortons®. Perfect for hot summer days.

Ingredients:
4 cups fresh brewed coffee
½ teaspoon vanilla extract  (Optional)
¼ cup white sugar
¼ cup boiling water
3 cups crushed ice
½ cup cream

Directions:
Refrigerate coffee until cool, about 30 minutes. Chill four glasses, if desired. Stir vanilla extract and sugar in the boiling water until dissolved. Refrigerate until cool, about 30 minutes. Divide the ice and chilled coffee evenly between the four glasses. Stir in cream and sugar mixture, to taste.

Prep time: 10 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 4 servings

Calories: 154.9
Fat: 11.1 g
Saturated fat: 6.9 g
Carbohydrates: 13.4 g
Sugars: 12.6 g
Protein: 0.9 g
Cholesterol: 40.8 mg
Sodium: 16.5 mg