xiaoxl/recipe_data huggingface dataset:
Pumpkin Crunch Coffee Cake
Category: fruits-and-vegetables
By Brittany Owens

We have compiled a list of our favorite pumpkin recipes. This one is sure to please! It's a twist on a traditional coffee cake.

Ingredients:
1 cup packed brown sugar
¾ cup chopped pecans
¼ cup melted butter
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1 (15.25 ounce) package yellow cake mix
1 cup pumpkin puree
3  eggs
½ cup water
½ cup confectioners' sugar
¼ cup milk, or as needed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Stir brown sugar, pecans, butter, flour, cinnamon, cloves, and nutmeg together in a bowl to make crunch mixture. Mix yellow cake mix, pumpkin, eggs, and water together in a separate bowl until batter is smooth. Pour half of the batter into the prepared baking dish; top with crunch mixture. Pour remaining batter over crunch. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Whisk confectioners' sugar and milk together in a small bowl, adding more milk if needed to reach a pourable consistency; drizzle over the cake.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 1 9x13-inch baking dish

Calories: 360.5
Fat: 14.4 g
Saturated fat: 4 g
Carbohydrates: 55.7 g
Sugars: 39.8 g
Dietary fiber: 1.9 g
Protein: 4.4 g
Cholesterol: 57.8 mg
Sodium: 338.3 mg
Saint Patrick's Soup
Category: soups-stews-and-chili
By Soup Loving Nicole

This soup is the perfect way to transform the last of that corned beef into something different, yet still the same. I purposely set some aside just to make this soup. Feel free to sub beef broth for the vegetable broth but just know it will alter the color of the finished soup tremendously making it not as appealing to the eyes.

Ingredients:
1 tablespoon unsalted butter
1 small onion, chopped
2 ribs celery, chopped
4 ounces baby carrots, chopped
2 teaspoons minced garlic
1 pound red potatoes, chopped
3 cups vegetable broth
1 (12 ounce) can beer
2 tablespoons coarse-grain mustard
2 cups shredded cabbage
2 cups chopped cooked corned beef
salt and ground black pepper to taste

Directions:
Melt butter in a large soup pot over medium-high heat. Add onions and cook for 3 minutes. Add celery, carrots, and garlic, and cook for 5 minutes more. Stir in potatoes, broth, beer, and mustard, and bring to a boil. Reduce heat and simmer for 15 minutes. Stir in cabbage and cook for 5 minutes. Turn heat off and stir in corned beef. Ladle into bowls and season with salt and pepper.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 4 servings

Calories: 243.9
Fat: 6.3 g
Saturated fat: 2.8 g
Carbohydrates: 34.5 g
Sugars: 7.4 g
Dietary fiber: 5.4 g
Protein: 7.2 g
Cholesterol: 21.5 mg
Sodium: 661.8 mg
Fruit Tart


Ingredients:
cornstarch, flour, sugar, pure vanilla extract, butter, flour, kosher salt, egg, sugar, berries, kiwi fruits

Directions:
Start by making the cream filling, you need this chilled to finish your tarts.
Bring milk to just under a boil, in a heavy bottomed pan. Meanwhile mix egg yolks and sugar together in a heat proof bowl until it resembles a paste.
Sift flour and cornstarch into eggs.   Stir into eggs, the eggs will be like a thick. Paste. Stir out any lumps.
add a small stream of the scalded milk to eggs,being careful not to add too much, as the eggs will cook and curdle.
once the egg mixture is tempered, put the eggs/milk mixture into the pan with the rest of the milk, on medium heat. Stir or whisk constantly. The flour and starch will quickly thicken the creme. Do not stop stirring. Make sure you leave the creme to come to a boil, and big bubbles come to the top. Boil for at least 2 minutes, otherwise your creme will taste like flour, and will thin after cooling.
Remove from heat, whisk in vanilla and brandy or other liqueur.
Put into clean container and cover surface with plastic wrap so that a skin does not form.
chill.
Whisk again, or beat with an immersion blender just before assembling your tarts.
Make pastry dough.
I use a mixer.
Beat butter until soft.
add sugar, beat till light and fluffy.
Add 1 egg, slightly beaten, mix until just incorporated.
Whisk salt into flour.
add flour and salt to mixer all at once and continue to mix on low speed until the mixture forms a ball.
Divide dough into 6 equal size balls. Press each ball into about a 5 inch disk. Wrap each one in plastic wrap and refrigerate for at least 15 minutes.
wit your fingers press the disk into the tart pans, going up the sides. The dough should come up and over the sides, trim excess with a knife. The crust will be about a quarter of an inch, make sure there us no space between the bottom and sides. Repeat for all 6.The
prick the bottoms with a fork.
Cover and put in freezer for 30 minutes.
Bake on a cookie  sheet in 350 degree oven for 17 minutes. They should be golden brown. Let cool.
For glaze.
heat apricot preserves in microwave until bubbly.   Use a strainer and a spoon to make sure you remove any chunks from preserve.
Glaze empty tart shells with apricot jelly.
For topping.
Slice kiwi fruit, arrange clean berries by type.
Assembly.
Remove tarts from pans and put on serving plates.
Whisk creme. Fill each tart shell with creme, top with fruit, glaze fruit with pastry brush.
Cover till ready to serve. Can be made hours ahead and kept in cool or refrigerator.
Lamb Chops with Mint Oil
Category: meat-and-poultry
By Lari K

Homemade lamb chops with mint sauce. Very easy to make and full of flavor!

Ingredients:
8  lamb chops
2 tablespoons olive oil, divided
2 teaspoons chopped fresh rosemary
salt and ground black pepper to taste
¼ cup mint leaves
3 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest

Directions:
Brush lamb chops with 1 tablespoon olive oil; season with rosemary, salt, and pepper. Marinate in the refrigerator, 15 minutes to 2 hours. Heat remaining 1 tablespoon olive oil in a skillet. Cook lamb chops until browned, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Combine mint leaves, 3 tablespoons extra-virgin olive oil, lemon juice, and lemon zest in a blender; blend until smooth. Drizzle over lamb chops.

Prep time: 20 mins
Cook time: 4 mins
Total time: 39 mins
Yields: 8 chops

Calories: 508.4
Fat: 42.9 g
Saturated fat: 13.4 g
Carbohydrates: 0.5 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 28.4 g
Cholesterol: 112.5 mg
Sodium: 125.7 mg
Italian Stuffed Pasta Shells


Ingredients:
tomatoes, hot Italian sausage, red onion, carrot, garlic cloves, corn kernels, red wine, brown sugar, dried basil leaves, dried oregano, red pepper flakes, sea salt, black pepper, frozen chopped spinach, ricotta cheese, asiago cheese, jumbo pasta shells, parmesan cheese, parsley

Directions:
Preheat oven to 400ºF and grease a 9x13-inch baking dish; set aside.
In a skillet over medium heat, cook hot Italian sausage, breaking it into small pieces. Remove with a slotted spoon and transfer to a bowl; set aside.
To the skillet, add onions, peppers and carrots; sauté for 5 minutes. Add garlic and sauté for 1 minute. Add crushed tomatoes, corn, red wine, brown sugar, basil, oregano, red pepper flakes, salt and pepper. Stir very well, reduce heat to medium-low and gently simmer while stuffing the pasta shells.
Fill up a large bowl with very hot water from the tap (not boiling water] and add half of the pasta shells to it. Let them sit until softened, about 15 minutes. Add the other half after stuffing the first batch.
In a medium bowl, combine sausage, spinach, ricotta and asiago; stir until combined. Spoon half the tomato sauce in the prepared baking dish. Stuff pasta shells with Italian mixture and place them on top of the sauce. Spoon the remaining sauce over stuffed pasta and sprinkle with parmesan cheese. Transfer to preheated oven and bake for 30 minutes or until heated through and sauce is bubbling.
Remove from the heat and let sit 5 minutes before sprinkling on some fresh chopped parsley. Serves 6.
Moroccan Potato Casserole


Ingredients:
garlic cloves, salt, paprika, ground cumin, ground cayenne pepper, fresh cilantro, parsley, lemon, red wine vinegar, olive oil, yellow bell pepper, green bell pepper, celery, tomatoes, olive oil

Directions:
Preheat oven to 350ºF (175ºC].
Combine garlic, 1/2 teaspoon salt, paprika, cumin, and cayenne in a food processor bowl.  Process until mixture forms a paste.  Add herbs, and pulse a few times to blend.  Add lemon juice, vinegar, and 2 to 3 tablespoons olive oil; blend.  Season to taste with salt.
In a large bowl, combine potatoes, peppers, and celery.  Season with salt, and toss with herb sauce.  Transfer to a large shallow baking dish.  Scatter tomatoes among the potato mixture.  Drizzle 1 to 2 tablespoons oil over the top, and cover with foil.
Bake for 35 minutes.  Remove foil.  Continue baking until vegetables are tender, 20 to 30 minutes.  Serve warm.
Best Lemon Zucchini Bread
Category: bread
By Littldot

This lemon zucchini bread has wowed every person my Mom made it for, and she has now passed this tried-and-true recipe to me, with the same results. If you are tempted to skip the nutmeg, don't! It's the secret ingredient that makes this bread pop. This loaf won't last a day in your house, so it's best to double or triple the recipe to ensure everyone gets a slice! The loaf freezes well, just slice before freezing.

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
⅛ teaspoon ground nutmeg
1  egg
¾ cup white sugar
½ cup milk
½ cup vegetable oil
1  lemon, zested and juiced
1 cup grated and squeezed zucchini

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan. Mix flour, baking powder, baking soda, salt, and nutmeg together in a bowl. Beat egg with sugar, milk, oil, and lemon juice in another bowl. Pour into the dry ingredients and add lemon zest and zucchini. Stir with a fork until moist, but very thick. Pour into the prepared pan and smooth the top. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 1 loaf

Calories: 219.6
Fat: 10 g
Saturated fat: 1.7 g
Carbohydrates: 30.5 g
Sugars: 13.2 g
Dietary fiber: 1.1 g
Protein: 3.3 g
Cholesterol: 16.3 mg
Sodium: 242.3 mg
G.G.'s Chocolate Sheet Cake
Category: desserts
By Lisa Altmiller

This is my great-grandmother's recipe that she passed down to me, and it is quite simply the best chocolate dessert I have ever had. It's so simple and so yummy! Beware--if you bring this to a party it will go fast!

Ingredients:
2 cups white sugar
2 cups all-purpose flour
1 cup butter, melted
1 cup water
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ cup buttermilk
2  eggs
1 teaspoon vanilla extract
½ cup butter
3 tablespoons unsweetened cocoa powder
5 tablespoons milk
1 (16 ounce) box confectioners' sugar
1 cup chopped pecans

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease an 11x17 jelly roll pan. Mix white sugar and flour in a large bowl. Combine 1 cup butter, water, and 3 tablespoons cocoa powder in a small saucepan; stir over medium heat until butter is melted and mixture is well combined. Pour melted butter mixture over sugar and flour; beat well. Beat in baking soda, buttermilk, eggs, and vanilla extract. Pour batter into prepared pan. Bake in preheated oven until a toothpick inserted into the center of cake comes out clean, 20 to 25 minutes. Remove from oven and allow to cool on a wire rack. Combine remaining 1/2 cup butter, 3 tablespoons cocoa powder, and milk in a small saucepan; stir over medium heat until butter is melted and mixture is well combined. Beat powdered sugar into the butter mixture, mixing until frosting is smooth. Stir pecans into frosting and pour over cooled cake.

Prep time: 30 mins
Cook time: 20 mins
Total time: 1 hr 50 mins
Yields: 1 11x17-inch cake

Calories: 160.7
Fat: 7.8 g
Saturated fat: 3.9 g
Carbohydrates: 22.5 g
Sugars: 17.8 g
Dietary fiber: 0.6 g
Protein: 1.3 g
Cholesterol: 23.2 mg
Sodium: 73.8 mg
Authentic Paella
Category: world-cuisine
By ZapnTatersMom

My grandmother emigrated from Valladolid, Spain. This is her AUTHENTIC Paella (Spanish rice)!

Ingredients:
2 ½ cups uncooked white rice
6 cups chicken stock, divided
3 cloves garlic
1 teaspoon chopped fresh parsley
½ teaspoon curry powder
5  saffron threads
salt and ground black pepper to taste
¼ cup olive oil
1  onion, diced
1 (3 pound) whole chicken, cut into small pieces
2 cups peeled and deveined small shrimp, diced
6 small lobster tails
½ pound clams in shell, scrubbed
1 (8 ounce) jar mushrooms, drained
1 cup green peas
1 (2 ounce) can mussels

Directions:
Rinse the rice with cold water; drain; set aside.  Bring the chicken stock to a boil in a saucepan over medium-high heat, reduce the heat to low, cover, and keep warm. Work the garlic, parsley, curry powder, saffron threads, salt, black pepper, and 1/2 cup of the hot chicken stock together with a mortar and pestle until a smooth liquid forms; set the seasoning liquid aside. Heat the olive oil in a paella pan over medium-high heat; cook and stir the onion until lightly browned. Stir in the chicken, shrimp, lobster, and clams; cook and stir until the chicken is no longer pink in the center, about 10 minutes. Pour in the seasoning liquid. Stir in the rice, pour in the hot chicken stock, and simmer until the rice is nearly tender, about 15 minutes. Add mushrooms, peas, and mussels; stir two times, and simmer for 10 minutes. Remove from heat; cover and let stand until rice is soft and flaky, about 7 minutes.

Prep time: 50 mins
Cook time: 45 mins
Total time: 1 hr 45 mins
Yields: 10 cups

Calories: 591.1
Fat: 21.8 g
Saturated fat: 5.4 g
Carbohydrates: 54 g
Sugars: 1.6 g
Dietary fiber: 2.7 g
Protein: 42 g
Cholesterol: 152.8 mg
Sodium: 1032.2 mg
Confetti Coleslaw


Ingredients:
low-fat mayonnaise, plain nonfat yogurt, fresh lemon juice, sugar, herb seasoning mix, red cabbage, green cabbage, carrot

Directions:
"In a large bowl, combine all the ingredients and serve."
Roasted Fish Bruschetta


Ingredients:
tomatoes, onion, anchovy fillets, garlic, tomato paste, fresh basil leaf

Directions:
Preheat oven to 475 degrees F.
Heat a sauce pan over medium heat. Add 1 Tb. of oil, onions and anchovies. Saute for 2 minutes, then add the garlic, tomatoes and tomato paste. Salt and pepper to taste.
Bring to a boil and reduce heat to a simmer. Simmer 10-15 minutes.
Meanwhile, pat the fish with a paper towel. Then lightly oil, salt and pepper on both sides. Roast on a rimmed baking sheet for 6-8 minutes--depending on the thickness of the fish.
Brush the bread with olive oil and toast in the oven for 3-5 minutes. *You could put them on a lower rack with the fish to save time!
Stack the basil leaves. Roll them into a tight cylinder. Slice them thin into fine ribbons.
To assemble the bruschetta, top bread with a fish fillets. Then add tomato sauce and sprinkle fresh basil ribbons. Serve immediately.
Sun-Dried Tomato Palmiers


Ingredients:
olive oil, fresh thyme leave, sun-dried tomatoes packed in oil, kalamata olive, garlic clove, frozen puff pastry

Directions:
Place first 5 ingredients in a mini-chopper; process until finely chopped.  Unfold dough, and roll to a 10 x 9 inch rectangle.  Spread the tomato mixture over dough, leaving a 1/2 inch border.  Roll up long side of dough (from both sides], jelly-roll fashion, until sides meet in the middle.  Chill 20 minutes.
Preheat oven to 400 degrees.  Cut dough crosswise into 20 slices.  Arrange slices in a single layer on a baking sheet lined with parchment paper.  Bake at 400 degrees for 15 minutes or until lightly browned.
Clean Breakfast Cookies
Category: breakfast-and-brunch
By Sadie Melgoza

In an effort to find clean, healthy treats, I fell upon a few recipes about a year ago that inspired me. So I started playing around with ingredients and tweaking it each time. I finally produced something that my kids and husband love. In fact, I make a batch at least two times a week. I call them breakfast cookies because they are healthy enough to eat in the morning! No sugar added, naturally sweetened with honey and chocolate chips to lure the kids. No preservatives or additives, just wholesome goodness!

Ingredients:
cooking spray
2 cups rolled oats
1 cup whole wheat pastry flour
¼ cup flax seed meal
2 ½ teaspoons ground cinnamon
½ teaspoon sea salt
1 teaspoon baking soda
1 cup honey
2  egg whites
4 teaspoons almond butter
½ teaspoon vanilla extract
4 ounces semisweet chocolate chips  (Optional)

Directions:
Preheat oven to 325 degrees F (165 degrees C). Spray 2 baking sheets with cooking spray. Whisk oats, pastry flour, flax meal, cinnamon, salt, and baking soda together in a large bowl. Stir honey, egg whites, almond butter, and vanilla extract into oats mixture until dough is well-blended; mix in chocolate chips. Scoop dough into 36 balls and place on prepared baking sheets. Bake in the preheated oven until lightly golden and set, 8 to 10 minutes. Cool on the baking sheet for 10 minutes, lightly loosen each cookie from the baking sheet, and continue cooling on the baking sheets for another 10 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 36 cookies

Calories: 79.3
Fat: 2 g
Saturated fat: 0.7 g
Carbohydrates: 15.2 g
Sugars: 9.5 g
Dietary fiber: 1.2 g
Protein: 1.5 g
Sodium: 66.4 mg
Fried Green Beans - the Neelys


Ingredients:
beer, all-purpose flour, salt, ground black pepper, green beans

Directions:
Preheat oil to 375 degrees F.
Whisk the beer,flour, salt and pepper until smooth.
Dip green beans into batter to coat, letting excess drip off. Fry in the peanut oil in batches, until they are golden and crisp. Remove from oil with a spider strainer to a paper towel lined sheet tray. Sprinkle with salt and pepper.
NOTE: I like to dip with homemade wasabi mayo.
Dahi Barfi (Sweet Yogurt Bars)


Ingredients:
yogurt, sweetened condensed milk, raisins, cashew nuts, baking powder, flour

Directions:
Preheat oven to 200 degrees., Mix all ingredients in a large bowl and pour the mixture in a 8x8 pan., Bake 20 minutes or until set in the center. Allow to cool and cut in squares.
Coconut Cream Meringue Pie
Category: desserts
By Mad Butcher

This is a pie that was created for our daughter's birthday. She loved her grandmother's coconut cream pie. We did not have the exact recipe so we came up with this. It could take up to 30 minutes for the custard to get thick and come to a boil.

Ingredients:
1 ½ cups half-and-half
1 ½ cups coconut milk
2  eggs, beaten
¾ cup white sugar
½ cup cornstarch
¼ teaspoon salt
¾ cup flaked coconut
1 teaspoon vanilla extract
1 (9 inch) baked pie crust
3  egg whites
¼ teaspoon cream of tartar
6 tablespoons white sugar
½ cup flaked coconut

Directions:
Preheat oven to 350 degrees F (175 degrees C). Stir half-and-half, coconut milk, eggs, 3/4 cup sugar, cornstarch, and salt together in a saucepan; stirring constantly, slowly bring to a boil over low heat and cook until thick, about 30 minutes. Remove saucepan from heat; fold 3/4 cup coconut into the mixture with the vanilla extract. Pour the coconut mixture into the baked pie crust. Beat egg whites in a glass or metal bowl until foamy. Gradually add cream of tartar and 6 tablespoons white sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Spread egg white mixture over the pie. Sprinkle 1/2 cup coconut over the pie. Bake in preheated oven until the top is golden brown, 12 to 15 minutes. Move to a wire rack to cool until completely cooled to the touch, about 1 hour. Refrigerate at least 3 hours before serving.

Prep time: 20 mins
Cook time: 45 mins
Total time: 5 hrs 5 mins
Yields: 1 9-inch pie

Calories: 631.9
Fat: 34.9 g
Saturated fat: 22.1 g
Carbohydrates: 73.5 g
Sugars: 43.6 g
Dietary fiber: 3.4 g
Protein: 9.2 g
Cholesterol: 84.4 mg
Sodium: 381 mg
Jello Cranberry Salad


Ingredients:
water, sugar, fresh cranberries, crushed pineapple, apples

Directions:
Bring 1 cup water, cherry jello, sugar and cranberries to a boil. Simmer 10 minutes or until cranberries pop and soften.
Add 1 cup cold water.
Mix in apples and pineapple.
Put in frig and chill overnight.
Grilled Portabella Mushroom


Ingredients:
portabella mushrooms, olive oil, garlic, Tabasco sauce, Worcestershire sauce

Directions:
In a bowl or blender, mix together all ingredients, except the mushrooms., Marinate mushrooms in dressing for at least one hour., Grill on both sides just like a hambuger., Serve on a roll or slice for a great steak topping., Before serving, drizzle with the remaining vinaigrette.
The Bomb Sausage Egg Casserole With Secret Party Ingredients


Ingredients:
eggs, mild Italian sausage, skim milk, half-and-half cream, fresh garlic cloves, fresh basil, extra virgin olive oil, kosher salt, black pepper, dried mustard, paprika

Directions:
-preheat oven to 360.
two parts to this prep; the sausage mix prep and the egg mix prep.
THE SAUSAGE MIX.
-break sausage into small pieces and begin to brown in 1 tablespoon of the olive oil, never more than medium heat.
-after about five minutes, push sausage to one side.
-add chopped onion and crushed garlic to other side of pan; add basil leaves, torn into small, dime-size pieces; place this side of the pan directly over the heat to start the onions on their way. Keep it moving and keep heat low so the garlic doesn't burn.
-add some fresh crushed black pepper and dashes of kosher salt.
-once onions start to soften and brown a bit, mix in with sausage.
-continue to mix and modulate heat from medium to low, careful not to burn the meat,  until sausage is brown. Turn off heat.
THE EGG MIX.
-beat the five eggs.
-add milk and half & half.
-add lightly toasted and cubed Brownberry's Oatnut bread [if you don't have this, what you should know is it's full-bodied and has a slight sweetness, as well as the obvious texture from, well --  oats and nuts.this is a major flavor/texture secret in the final tasting].
-add 2/3 cup of shredded cheddar cheese.
-add dried mustard and some more pepper.
COMBINING.
-2tsp of olive oil rubbed into bottom/sides of 2 inch deep/9 inch diameter ceramic baking dish.
-sausage mixture into bottom of dish.
-add egg mixture over the top.
-spread remaining 1/3 cup cheddar cheese over the top.
-more crushed black pepper and and couple dashes of paprika dusted over the top.
---***** I forgot to add a little baking powder to this to keep the egg fluffy. Will add a teaspoon next time******.
BAKE.
-45 minutes at 360 degrees, fork test in center comes out clean.
-let set for 5 minutes and serve!
You're welcome!