xiaoxl/recipe_data huggingface dataset:
Creamy Frosting
Category: desserts
By Carol

A creamy white icing that looks like whipped cream.

Ingredients:
1 cup milk
2 tablespoons all-purpose flour
1 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract

Directions:
Whisk milk into flour in small saucepan until smooth.  Heat and stir until it boils and thickens.  Cool thoroughly. Cream butter, sugar and vanilla in bowl until light and fluffy.  Add thickened milk.  Beat until mixture resembles whipped cream.  Makes enough to fill and frost 2 layer cake, about 3 1/2 cups.

Yields: 3 1/2 cups

Calories: 172.9
Fat: 12.6 g
Saturated fat: 8 g
Carbohydrates: 14.9 g
Sugars: 14.1 g
Protein: 0.8 g
Cholesterol: 33.8 mg
Sodium: 93.9 mg
Mormon Scalloped Potatoes
Category: side-dish
By Kitchen Witch

A classic Utah dish, done often in Dutch oven style, that will not last through a party. It's just that good.

Ingredients:
8  Idaho or russet potatoes, peeled
2 (10.5 ounce) cans cream of chicken soup
2 cups sour cream
½ cup butter, melted
1 cup chopped green onion
2 ½ cups shredded Cheddar cheese
1 cup crushed corn flakes, or more if needed
¼ cup butter, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place potatoes into a large saucepan, cover with water, and bring to a boil. Reduce heat to medium-low and simmer potatoes until tender but not mushy, about 15 minutes. Drain and let cool. Cut potatoes into 1-inch thick slices. Whisk cream of chicken soup, sour cream, 1/2 cup melted butter, and green onions in a bowl until thoroughly combined. Whisk cheese into the sauce. Mix corn flake crumbs with 1/4 cup melted butter in a separate bowl. Spread a thin layer of the sour cream sauce into the bottom of a 9x13-inch glass baking pan. Spread a layer of potato slices over sauce, followed by a thick layer of sauce. Continue layers, ending with sauce. Sprinkle corn flakes mixture over the top of the casserole. Bake in the preheated oven until casserole is bubbling and the corn flakes topping is crisp, about 45 minutes.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 1 9x13-inch dish

Calories: 483.8
Fat: 30.4 g
Saturated fat: 18.1 g
Carbohydrates: 42.3 g
Sugars: 2.1 g
Dietary fiber: 2.7 g
Protein: 12.7 g
Cholesterol: 76.1 mg
Sodium: 601.4 mg
Mock Charro Pinto Bean W/ Sausage


Ingredients:
pinto beans, onion, smoked sausage, water, cilantro, green onion, cumin, chili powder, salt, pepper

Directions:
In a medium sauce pan empty the can of pinto beans.  Add 1/2 cup of water. Add cilantro and green onion.  Set on low heat to warm.
In a skillet, cut sausage into bite sized chunks and sear/brown.  Strain out leaving the fat in the skillet.
Add onion to the skillet.  Dash of garlic salt, Dash of cumin, Dash of chili powder.  Salt and pepper to taste.  Lots of pepper seams to work well with this dish.  Set to medium high and caramelize the onion.  Add onion to the saucepan and bring to a boil.  Let boil for about a minute stirring constantly.
Reduce heat to a gentle boil (simmer] for another 5-7 minutes.  What you are doing is trying to 'reduce' the water a little.
Enjoy!
Pasta de Sardine
Category: world-cuisine
By SONNYCHIBA

A great pasta dish for those who like seafood with their pasta. This dish is not only fast and easy to prepare, it is delicious and it is of regional Spanish-Italian authenticity. Red wine or beer is the beverage of choice.

Ingredients:
8 ounces dry fettuccine pasta
2 tablespoons olive oil
1 medium yellow onion, chopped
3 cloves garlic, crushed
1  lemon, juiced
1 (3.75 ounce) can sardines in tomato sauce
1 pinch red pepper flakes, or to taste
¼ cup freshly grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for about 8 minutes, or until almost tender. While the pasta is cooking, heat olive oil in a skillet over medium heat. Add the onion, and cook for a few minutes until soft, then add the garlic, and cook until fragrant. Stir in the sardines with their sauce. When the sardines heat through, reduce heat to low, and simmer until the pasta is ready. When the pasta is almost done, drain, and add it to the sardine sauce. Stir, cover, and turn the heat off. Let stand for a few minutes to absorb the flavors of the sauce. Squeeze juice from the lemon over the pasta. Divide onto serving plates, and top with red pepper flakes and grated Parmesan cheese.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 349.6
Fat: 12.8 g
Saturated fat: 2.9 g
Carbohydrates: 47.3 g
Sugars: 3.1 g
Dietary fiber: 3.8 g
Protein: 14.5 g
Cholesterol: 20.6 mg
Sodium: 191.5 mg
Root Vegetable Mash


Ingredients:
yukon gold potatoes, parsnips, carrots, salsify, butter

Directions:
Cook all the potatoes, parsnips, carrots, and salsify in salted boiling water for about 30 minutes, or until tender.
Add the inside of the potatoes to the rest of the vegetables.
Mash the vegetables along with the cream and butter.
Season the vegetables with salt, and pepper, to taste. Keep warm.
Slow Cooker Chicken Marbella


Ingredients:
white wine, brown sugar, dried oregano, red wine vinegar, garlic cloves, capers, prune, green olives, chicken legs, fresh flat-leaf parsley, long-grain white rice

Directions:
In a 5- to 6-qt slow cooker, whisk together the wine, brown sugar, oregano, 2 Tbsp of the vinegar, and 1/4 tsp each salt and pepper. Add the garlic, capers, prunes and olives and mix to combine.
Add the chicken, nestling it among the olives and prunes. Cover and cook until the meat is tender and cooked through, on low for 5 to 6 hours or on high for 3 to 4 hours; gently stir in the remaining Tbsp vinegar and parsley.
Thirty minutes before serving, cook the rice according to package directions. Serve the chicken, prunes, olives and cooking liquid over the rice.
Spiced Quince Jam


Ingredients:
quinces, quinces, granulated sugar, orange, zest of, orange, juice of, lemon, zest of, ginger, cinnamon, nutmeg, allspice, clove, cardamom

Directions:
To make the quince juice, wash & wipe off fuzz from quinces, cut off stem & anything remaining at blossom end and cut into eighths. Do not discard the cores or the seeds as they contain a lot of natural pectin. Place in a large pan and cover with water so the pieces float. Bring to a boil and stir. Reduce heat to a low simmer, cover and simmer for 2 to 3 hours, stirring occasionally (2 hours will do the trick, but I like to let it simmer for 3, so the fruit is very soft].
Using a fine sieve, strain the "juice" from the pulp. The "juice" can vary from an actual juice to a thin puree - it depends on if the fruit breaks down or not. Press on the fruit with the back of a large spoon to extract all the juice.If some of the pulp squeezes through the sieve and into the juice that's fine. If you get more than the 6 cups needed for this recipe you can freeze it to use later.
Place two or three small saucers in the freezer. You will use these later to check the set of the jam.
In a preserving pan, combine the 6 cups quince juice, juice and zest of the orange and the lemon, spices, & sugar. If you don't have a preserving pan, use the widest pan you have. The wider the pan, the more quickly moisture will evaporate from the mixture, and this is what you want when making jelly or jam.
Bring to a boil and continue cooking on medium-high heat for about 20 minutes, stirring gently. Check the set - it may take up to 40 minutes of simmering over medium high heat for the jelly/jam to reach the set stage - use the cold plate test to check set: take the pot of jam off the heat (if you don't remove the jam from the heat while you check the set, it could over-cook and become rubbery or hard, if the jam is indeed already set] place a drop of the jam mixture on one of the saucers you've kept in the freezer, & place the plate back in the freezer for 1 minute. After 1 minute, take the saucer out of the freezer and nudge the drop of jam with your finger. If it "wrinkles" when you nudge it with your finger it is done. If the jam is not set, continue cooking over medium-high heat, checking the set again every 5 minutes.
Once the set point is reached, put the jam into jars, leaving 1/4 inch headspace; place flat lids and rings on and process in a boiling water bath for 10 minutes.
Coconut Tapioca Pudding


Ingredients:
coconut milk, milk, sugar, sweetened flaked coconut, quick-cooking tapioca, egg, vanilla extract

Directions:
Combine Coconut Milk, milk, sugar, flaked coconut, tapioca and egg in a heavy bottomed saucepan. Beat well and let sit for 5 minutes.
Cook the tapioca over medium heat bringing to a full boil while stirring constantly. Remove from heat.
Stir in vanilla and coconut extracts.
Cover and cool for 20 minutes.
Serve warm or cold with fruit of choice - strawberries & mango are nice, as are pineapple & banana.
Amazing Italian Tomato Soup


Ingredients:
fire-roasted tomatoes, roma tomatoes, celery, onion, minced garlic clove, chicken broth, ground beef

Directions:
Brown and drain your ground beef. Set it aside in a covered bowl until ready to use.
Chop your onions, celery, and garlic finely.
Slice your tomatoes discarding the end pieces.
Lightly spray the bottom of a 5 quart (or larger] stewpot with cooking spray. Saute your onions, celery, and garlic until the celery is fork-tender.
Add your chicken broth. If you prefer your soup with a thicker consistency, reduce the amount of chicken broth, or increase the amount of fire roasted tomatoes.
Bring to a gentle boil, then add all other ingredients EXCEPT the ground beef. Continue to boil about 5 minutes.
Reduce heat to simmer and add your browned ground beef. Omit the groud beef if you want a vegetarian soup.
Cover and simmer for 15-20 minutes. Add salt, pepper, and more Italian Seasoning to suit your taste preferences.
Serve with a variety of toppings on the side which your guests can add on their own. Shredded Italian cheeses, grated Parmesan Cheese, Chopped Spring Onions, and Seasoned Bread Crumbs work well.
Your guests will think you were born in Sicily as they warm up their taste buds with a bowl of your soup.
Ice Cream Cake


Ingredients:
ice cream, ice cream, butter

Directions:
Take a pan that is 1 foot in diameter and line it with tin foil.
First place pot on top of sheet of tin foil.
Wrap the bottom of the pot.
Lift pot, and cut out the circle that is formed from the bottom of the pot. (leave about 1cm of extra].
Place Circle on the bottom of pot.
Finish lining the rest of the pot with tinfoil. (make sure to leave excess hanging over the sides].
Crush 1.5 rows of the Oreo cookies in a ziploc bag until crumbs.
Melt 2 tbsp of butter.
Pour Oreo crumbs into butter and knead until moistened. Add more butter if needed.
Add two shakes of turtle shell ice cream topping to mixture and knead.
Pour Oreo Crust mixture into bottom of pot.
Spread over bottom until you can no longer see the tinfoil. (Crust should be about 1cm thick].
Drizzle a small amount of turtle shell ice cream topping on top of crust in circular motion.
Freeze for about 8 minutes.
Pour in first tub of melted ice cream, and spread evenly over crust.
Freeze for about 1.5 hours.
Crush the remaining middle row of Oreos, and 1/3 of the remaining row.
Spread crumbs over the layer of ice cream, then add a little bit of pressure.
Drizzle a small amount of turtle shell ice cream topping on top of crust in circular motion.
Freeze for 30 minutes.
If Bottom half of cake seems solid, add second ice cream layer.
Freeze overnight, or until completely solid.
Flip pot upside down and gently pull on the excess tinfoil to free cake from pot.
First remove tinfoil from bottom, then remove the sides.
Crush the remaining Oreos and add to top of cake.
Drizzle the remaining turtle shell ice cream topping in a zig-zag fashion over top of cake, and along the edge of cake.
Decorate with icing scallops around the top and bottom edge of cake.
Freeze for 10 minutes and enjoy!
Barley Tabbouleh


Ingredients:
pearl barley, chicken broth, water, fresh lemon juice, olive oil, dried oregano, tomatoes, cucumber, carrot, onion, fresh parsley leaves

Directions:
Combine barley and broth in a large saucepan.  Set pain over high heat and bring to a boil.  Reduce heat to low, cover, and cook 45 minutes, until barley is tender.
Drain any excess water and transfer barley to a large bowl.  Add lemon juice, olive oil, and oregano.  Toss to combine.  Add vegetables and parsley; toss again.  Season to taste with salt and pepper.  Serve warm or chilled.
Stuffed Portabella  Mushrooms


Ingredients:
pork sausage, mozzarella cheese, ricotta cheese, sweet onion, plum tomatoes, portabella mushrooms, basil, black pepper, hot chili sauce, olive oil

Directions:
Preheat oven to 350 degrees F.
Brown sausage in a skillet. Drain.
Add in a  mixing bowl the cheeses, onion, tomatoes, basil, black pepper, and chili sauce. Mix well.
Combine the sausage with the above ingredients. Mix well.
Spray cooking pan with non - stick spray.
Place mushrooms with the top down in the pan and drizzle a sm. amount olive oil over the mushrooms.
Into the center of the mushrooms add the sausage mixture.
Bake 10-12 minutes.
Potato Salad With Celery and Scallions


Ingredients:
yukon gold potatoes, olive oil, Dijon mustard, white wine vinegar, celery ribs, scallions, kosher salt, ground pepper

Directions:
Set a steamer basket in a large saucepan., Add enough water to come just below the basket., Bring water to a boil., Place potatoes in steamer basket and reduce heat to a simmer., Cover and steam until tender, about 15 minutes., Meanwhile, whisk oil, mustard and vinegar in a large bowl., Add celery, scallions and hot potatoes and season with salt and pepper., Toss to combine., Cool to room temperature, tossing occasionally.
Matcha & Chia Mochi


Ingredients:
coconut milk, sugar, vanilla extract, butter, eggs, baking powder

Directions:
Preheat oven to 350 F degrees. Line an 8×8 inch pan with parchment paper.
Mix all dry ingredients including rice flour, sugar, RawSpiceBar's Matcha & Chia and baking powder in a bowl.
Add eggs, melted butter, coconut milk, vanilla extract and mix well until incorporated.
Pour into the 8×8 pan and bake for 30-40 minutes.
Allow cake to cool completely before cutting into squares and dusting with powdered sugar.
Kickin' Ranch Pasta With Meatballs #RSC


Ingredients:
ground pork, parmesan cheese, egg, ground black pepper, sea salt, fresh fettuccine, margarine, coarse black pepper, chives

Directions:
Mix together the ground pork, 1/4 cup of the Parmesan cheese, bread crumbs, greek yogurt, egg, half of the Hidden Valley Original Ranch dressing/seasoning mix, half of the Hidden Valley Ranch Fiesta dip mix, pepper and salt with hands.
Roll into approximately thirty 1 1/2 inch diameter meatballs.
Place on 11x16 greased baking sheet and place into preheated oven at 350 degrees for approximately 20 to 25 minutes or until internal temperature reaches 165 degrees.
While meatballs are cooking, cook and drain noodles according to package;
In a large skillet heat margarine, whipping cream, the remaining Hidden Valley Original Ranch dressing/seasoning mix, the remaining Fiesta Ranch Dip Mix, and pepper on medium heat until slightly thickened. ( Approximately 7 to 8 minutes. Do not boil. ]
Add remaining Parmesan cheese and continue to cook 2 to 3 minutes until cheese is melted.
Place cooked meatballs in skillet and coat with sauce.
Place fettuccine in serving bowl. Pour sauce and meatballs over fettuccine. Sprinkle chives over dish.
Lemon-Rosemary Grilled Chicken


Ingredients:
boneless chicken breasts, dijon-style mustard, fresh rosemary, fresh lemon juice, dark brown sugar, garlic, extra virgin olive oil, salt, pepper

Directions:
In large bowl, combine mustard, rosemary, lemon juice, sugar, oil, garlic, salt, and pepper to taste.
Add chicken.
Toss to coat.
Cover.
Set aside for at least 30 minutes or refrigerate up to 2 hours.
Grill over medium heat, about 8-10 minutes a side.
Watch carefully.
Honey Whole Wheat Pecan Bread (Bread Machine)


Ingredients:
skim milk, egg, warm water, whole wheat bread flour, honey, light butter, sea salt, vital wheat gluten, xanthan gum, active dry yeast, pecans

Directions:
Add liquid ingredients to your bread machine., Add all dry ingredients but the yeast and pecans., Pour yeast on top in a dry area., Set bread machine for a 1.5 LB Loaf, Choose your Crust, I normally use Medium or Dark., Push Start., Crush up pecans. When add/nut timer beeps add pecans.
Strawberries 'n' Cream Tarts


Ingredients:
cream cheese, sugar, heavy whipping cream, fresh strawberries, graham cracker tart shells

Directions:
In a small mixing bowl, beat cream cheese until fluffy.
Beat in sugar and almond extract.
Fold in whipped cream; fold in strawberries.
Spoon into tart shells.
Refrigerate until serving.
Quinoa and  Vegetable Tabouli Salad


Ingredients:
water, tea, quinoa, lemon juice, olive oil, fresh ground black pepper, sea salt, garlic powder, lemon pepper, cucumbers, tomatoes, green peppers, green onion, radish, roasted sunflower seeds, black olives, parsley, mint

Directions:
In a medium saucepan, bring the water and tea bag to a boil. Add the quinoa, cover, reduce the heat to low, and simmer for 15 minutes. Drain off any of the remaining water from the quinoa and discard the tea bag. Transfer the cooked quinoa to a bowl and set aside to cool.
In a small bowl, whisk together the lemon juice, olive oil, Italian herb blend, salt, garlic powder, lemon pepper, and black pepper.
Pour the dressing over the cooled quinoa and toss gently to combine.
Add the remaining ingredients and toss gently to combine. Taste and adjust seasonings, as needed.
Cover and chill for 30-60 minutes to allow the flavors to blend.
Enjoy!
Michael's Banana Muffins


Ingredients:
butter, bananas, sugar, egg, vanilla extract, baking soda, salt, all-purpose flour, pecans

Directions:
Preheat oven to 350 degrees F.
Grease a 12 cup capacity muffin tin or use paper liners.
With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, coffee and vanilla. Sprinkle the baking soda and salt over the mixture and mix inches Add the flour, mix until it is just incorporated. Fold in the chopped pecans. Pour mixture into a prepared muffin tin. Bake for 20 to 30 minutes. Cool on a rack.
*Cook's note: To check to see if the muffins are done; with a toothpick insert into the center of a muffin, if it comes out clean, it's done.
Four Continents Chili


Ingredients:
ground beef, tomato sauce, mushrooms, chile, fresh cilantro, water, avocado, garlic cloves, green onions, tomatoes, cheese

Directions:
Brown ground turkey in a large skillet over med high heat and drain.
Add tomato sauce and drained mushrooms.  Cook at medium.
Stir in taco seasoning, water and chili paste (or peppers].
Simmer for 10 minutes.
Prepare vermacelli according to the package.
Stir in vermacelli, cilantro and sesame oil to sauce.
Keep over low heat for 5-8 minutes, stirring regularly, until noodles are soft.
In a food processor, grind jalapano pepper (take out the seeds] and garlic.
Add avacado and grind until smooth.
Add Greek yoghurt and mix until consistent texture.
Place sauce and noodles in a bowl.
Top with avacado dip.
Sprinkle with chopped green onions, chopped tomatoes and shredded cheese.
Trek Bars


Ingredients:
honey, oats, steel cut oats, flax seed meal, sunflower seeds

Directions:
"Mix peanut butter and honey.  Add the rest of the ingredients a little at a time, mixing well after each addition.  Spread into a greased 13x9 pan.  Bake at 350 for 15-20 minutes or until golden brown.  Of course you can switch out any 1/4 cup ingredient with other things you like -- chia seeds, dried fruit, whatever you and your family like."
Real Welsh Rarebit
Category: side-dish
By MOMFISH

A classic version of this dish was shared with me years ago. This is is my adaptation to more local ingredients. If you don't like beer, you can replace it with milk and it will still taste great. Serve over toasted bread or English muffins.

Ingredients:
¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon dry mustard
¼ teaspoon Worcestershire sauce
2 drops hot pepper sauce (such as Tabasco®)  (Optional)
1 cup whole milk
½ cup beer
½ pound Cheddar cheese, shredded

Directions:
Melt the butter in a saucepan over low heat; blend in the flour, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce; continue cooking and stirring until the mixture is smooth and bubbly, about 5 minutes. Remove from heat; gradually stir in the milk; return to heat and stir continually until the mixture comes to a boil. Slowly pour in the beer; cook 1 minute more while still stirring. Melt the Cheddar cheese into the mixture in small portions until completely incorporated. Remove from heat.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 cups

Calories: 269.7
Fat: 21.1 g
Saturated fat: 13.4 g
Carbohydrates: 7.2 g
Sugars: 2.1 g
Dietary fiber: 0.2 g
Protein: 11.5 g
Cholesterol: 63.3 mg
Sodium: 505.2 mg
Lemon Panna Cotta
Category: world-cuisine
By lutzflcat

Panna Cotta is an old treat from the mountains of Italy, and you'll be so surprised how incredibly easy it is to make.  It's luscious, has a silky texture, refreshing with subtle lemon flavor, and a great choice for family dinners or special company.  Feel free to garnish with any fresh fruit that's in season if you desire.

Ingredients:
2 tablespoons freshly squeezed lemon juice
1 (.25 ounce) package powdered gelatin (such as Knox®)
3 cups heavy cream
½ cup white sugar
2 ½ tablespoons fresh lemon zest, divided
1 tablespoon orange liqueur (such as Grand Marnier®)  (Optional)

Directions:
Place lemon juice in a small bowl and sprinkle the unflavored gelatin over it. Let stand for about 15 minutes until gelatin softens. Combine heavy cream, sugar, and 2 tablespoons lemon zest in a saucepan over medium-low heat; bring to a simmer. Whisk in gelatin mixture until dissolved. Remove from heat and stir in orange liqueur. Strain the cream mixture into a medium bowl and divide evenly among small glass bowls or ramekins. Place uncovered panna cottas into the refrigerator until set, at least 4 hours. If time permits, cover the bowls with plastic wrap and chill overnight. Garnish with remaining lemon zest before serving.

Prep time: 10 mins
Cook time: 10 mins
Total time: 4 hrs 35 mins
Yields: 6 servings

Calories: 488.4
Fat: 44 g
Saturated fat: 27.4 g
Carbohydrates: 21.4 g
Sugars: 17.8 g
Dietary fiber: 0.3 g
Protein: 3.5 g
Cholesterol: 163 mg
Sodium: 47.8 mg
Three Layer Cheesy Lasagna


Ingredients:
eggs, ricotta cheese, mozzarella cheese, parmesan cheese, bulk Italian sausage, ground beef

Directions:
Preheat oven to 375 degrees.  Spray baking pan with non-stick cooking spray.
Brown meat with onion and garlic.  Drain grease off.
In medium bowl, beat eggs, Stir in ricotta, 2 cups of mozzarella and the Parmesan.
Spoon half jar of sauce on bottom of pan; layer with 2 sheets lasagna noodles, half ricotta mixture and browned meat, and remaining sauce from first jar.  Add 1 cup of mozzarella.  Layer 2 sheets lasagna noodles, remaining ricotta mixture and browned meat, and half of the second jar of sauce.  Top with 2 sheets, remaining sauce and 1 cup of mozzarella.
Bake, covered with foil until bubbly, 50-60 minutes.  Uncover and continue cooking until cheese is melted, about 5 minutes.  Let stand 15 minutes before cutting.