xiaoxl/recipe_data huggingface dataset:
Layered Lemon Pie


Ingredients:
granulated sugar, cornstarch, salt, cold water, lemon juice, lemon juice, unsalted butter, lemon zest, low-fat cream cheese, powdered sugar, low-fat milk, instant lemon pudding mix, low-fat cream cheese, powdered sugar

Directions:
Preheat oven to 450 degrees Fahrenheit.
Line a 9-inch deep-dish pie plate with pastry, and trim and flute the edges. DO NOT PRICK THE BOTTOM OF THE PASTRY, but line the pastry with a double thickness of heavy-duty foil.
Bake for 8 minutes; remove the foil and bake another 5 to 7 minutes longer or until the pastry is golden brown.
Cool on a wire rack.
FOR THE BOTTOM LAYER:
In a large saucepan, combine sugar, cornstarch and salt; stir in the water until smooth.
Cook and stir over medium-high heat until thickened and bubbly.
Reduce heat and cook, stirring for another 2 minutes, before removing from the heat.
Stir a small amount of this hot filling into the beaten egg yolks, then return everything to the saucepan, stirring constantly.
Bring to a gentle boil, then cook and stir 2 minutes longer before removing from the heat.
Gently stir in the lemon juice, butter, lemon zest, extract and food coloring (if using], stirring until butter is melted.
Set aside and cool to room temperature without any additional stirring.
When cooled, spread lemon mixture into the cooled crust and refrigerate for 30 minutes or until firm.
FOR THE MIDDLE LAYER:
In a large bowl, beat cream cheese and powdered sugar until smooth, then gradually beat in the milk.
Add pudding mix and beat 2 minutes more, then let stand for 2 minutes or until soft-set.
When soft-set, gently spread this mixture on top of the 1st (bottom] layer, then refrigerate for 30 minutes or until set.
FOR THE TOP LAYER:
In a large bowl, beat cream cheese and powdered sugar until smooth.
Fold in the thawed whipped topping and spread this over the top of the pie.
Refrigerate until set then cut, serve and enjoy!
Splenda Strawberry Blueberry Smoothie


Ingredients:
strawberries, blueberries, sugar substitute

Directions:
Place all ingredients in blender and blend for 1 minute, and then press the liquify button for another minute or until mixture is the consistency you like.
Enjoy.
Pepper Crusted Tenderloin With Mushroom Cream and Asparagus


Ingredients:
asparagus, extra virgin olive oil, extra virgin olive oil, salt, beef tenderloin steaks, coarse black pepper, butter, mushroom caps, cognac, brandy, fresh parsley leaves, fresh chives

Directions:
Preheat oven to 425 degrees.
Spread asparagus on small baking sheet and dress with a liberal drizzle of extra-virgin olive oil and season with salt.
Roast the spears in a hot oven until tender and ends are crisp and slightly brown at edges, about 10-12 minutes. Asparagus should remain bright green.
Take the chill off the meat, then pour the black pepper onto a small plate.
Heat the extra-virgin olive oil in a nonstick skillet over medium-high to high heat. When oil smokes, press each steak into pepper to coat then place peppered side down in the skillet.
Sear and carmelize the meat 3-4 minutes, turn and cook 2 minutes more for rare, 3 minutes for pink.
While the meat cooks, heat a small skillet over medium flame and melt then butter.
Add mushrooms and lightly saute them for 4 to 5 minutes. Season the mushrooms with salt and pepper and add cognac or brandy to the pan. Be careful of flare ups. You may want to add the liquor off the stove top then return the skillet to the heat.
Reduce the liquid by half, cooking off the alcohol and concentrating the flavor, then stir in the cream and warm it through. Reduce heat a bit and let sauce thicken 2 to 3 minutes.
Spoon sauce over meat and serve with asparagus alongside.
Easy Banana Bread - Chocolate Nut


Ingredients:
sugar, butter, eggs, bananas, vanilla, flour, baking soda, salt, walnuts

Directions:
Move your oven rack so that the top of the loaf will be in the center of the oven. Heat the oven to 350ºF. Grease three loaf pans with with shortening.  Line with parchement if desired.
Cream sugar and butter in a large bowl unitl light and fluffy.
Stir in eggs until blended.
Add bananas, milk, and vanilla. Beat until smooth.
Mix remaining dry ingredients in ziplock bag and gently combine with banana mix. Stir in nuts and/or chocolate.
Divide into 3 pans (about 1000 gms per pan]. Bake for 1 ¼ hours (until toothpick inserted into the center comes out clean].
Cool 5 minutes on wire rack still in pan. Then remove from pan and place top side up. Cool completely before slicing. Wrap tightly and store a room temperature for 4 days or in the refrigerator for up to 10 days.
Grilled Portabella Mushroom Caps


Ingredients:
olive oil, lemon juice, dried rosemary, dried parsley, onion powder, garlic cloves, portabella mushroom caps

Directions:
Combine all ingredients (except portabellos]. If you can, let the oil mix sit to absorb all the flavors.
Spoon oil mixture (about a tbsp ob each] spreading evenly on underside of each cap and let soak inches Make sure to reserve enough to brush on top of cap.
Grill on high. I have a "searing" panel on my BBQ grill that I prefer to use. Grill with underside down, and baste top with remaining oil mix. When underside is well done (nearly charred - about 4-5 mins] flip over and grill again for same length of time.
Waffles (Pre-1940's)


Ingredients:
flour, baking powder, salt, sugar, milk

Directions:
Measure, mix and sift the first 4 ingredients., Add the milk gradually, then egg yolks and melted fat, mis., Fold in stiffly beaten egg whites., Cook in a waffle iron following directions given for the iron you use.
Miso-Bean Vegan Stew With Nori and Wild Rice (Gluten, Dairy Free


Ingredients:
water, miso, nori, celery, carrot, wild rice, garlic powder, salt, pepper

Directions:
Bring water to a boil and dissolve miso. Add beans.
In a non-stick pan, quickly fry carrots.
and celery with spices, then add to stew. Crumble nori into pot, add rice, bring to a boil.
simmer for at least two hours (or until beans are cooked through].
Brown Sugar Bacon Wrapped Weenies
Category: meat-and-poultry
By bookmdanno

You won't be able to eat just one...or two...or five...heck, you won't be able to stop eating them period, until they're gone !

Ingredients:
1 (16 ounce) package hot dogs, cut in quarters crosswise
1 pound bacon, cut in quarters crosswise
½ cup butter
½ cup brown sugar

Directions:
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Wrap hot dog pieces in bacon pieces and secure with toothpicks. Arrange on a baking sheet. Broil the hot dog pieces until bacon is crisp, turning once or twice, 3 to 5 minutes per side. Transfer to a serving platter. Melt butter in a saucepan and stir in brown sugar. Place over medium heat and bring to a boil, stirring until brown sugar has dissolved. Serve hot dog pieces with brown sugar sauce drizzled on top.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 40 appetizers

Calories: 175.8
Fat: 14.3 g
Saturated fat: 6.6 g
Carbohydrates: 6.4 g
Sugars: 6.1 g
Protein: 5.3 g
Cholesterol: 32.3 mg
Sodium: 461.7 mg
Colorburst Cupcakes


Ingredients:
eggs, light sour cream, skim milk

Directions:
Combine all ingredients except coloring until blended. Then use a mixer on medium speed until all the lumps are gone. Roughly 3-4 minutes.
Now pick out your colors. Your best bet would be to use gel coloring. The recipe on ourbestbites.com and I used 5 colors. Red, orange, yellow, green and blue. You can mix and match however you want. 4th of July try Red and Blue and plain uncolored white cake. Halloween use orange and black. The possibilities are endless. I used roughly 1/8-1/4 teaspoon of coloring. Change it to your liking.
Layer spoonfuls of colored batter in your muffin liner. A good trick the authors give from ourbestbites.com is to see how many teaspoons or tablespoons it takes to fill your liner. This will tell you roughly how much batter you can use per cupcake. It will help you make your color choices trust me!
Bake according to the box. Mine took right around 20 minutes and my cupcakes were 3/4 full with batter.
Cool cupcakes and frost or leave plain. They look great either way. Enjoy!
Lavender Raspberry Vegan Cake


Ingredients:
dates, oats, apricot, cinnamon, peanuts, bananas, cashews, bananas, mixed berry, dates

Directions:
Base-  for the base blend 2 cups of dates apricots cinnamon oats and peanuts, once mixture forms lay out at the bottom of your cake tin and place in fridge for 30 minutes
Banana Lavender layer- Place banana, Cashews, Coconut water, and lavender leaves in blender and mix until it forms a past consistency you can add more lavender leaves if you desire, once all ingredients are blended pour onto of the base and put in the freezer for 1 hour
Berry lavander layer- Mix bananas, berries and dates in blender until it forms a past and add some lavender for flavour once the mixture is ready pore into the cake tin and put cake in the freezer for about six hours
Take cake out of the freezer and top with peanuts and lavender then enjoy!
Elk Stew


Ingredients:
water, instant beef bouillon, instant chicken bouillon, garlic cloves, black pepper, cilantro, dried basil, pepper, onion, celery, potatoes, carrots

Directions:
In 6 quart pan, pour water and turn burner on high. Add the beef boullion, instant chicken boullion, garlic, black pepper, cilantro, basil, and anaheim pepper into the water and bring to a boil.
Turn burner down to medium and add the meat to the water. Cook for 10 minutes.
Add the onion, celery, potatoes, carrots and mushrooms. Cook for 2 hours on low.
Enjoy. Excellent with a crusty bread.
Cream of Pumpkin Soup
Category: soups-stews-and-chili
By Thomas

A creamy pumpkin soup for autumn. This soup is smooth and flavorful, and the addition of ginger lends a sweet and spicy flavor to a traditional seasonal dish. The cinnamon croutons are lovely and make the soup reminiscent of pumpkin pie.

Ingredients:
3 tablespoons butter, softened
1 tablespoon brown sugar
¼ teaspoon ground cinnamon
4 slices whole wheat bread
1 cup chopped onion
2 tablespoons butter, melted
2 (14.5 ounce) cans chicken broth
1 (15 ounce) can pumpkin puree
1 teaspoon salt
¼ teaspoon ground cinnamon
⅛ teaspoon ground ginger
⅛ teaspoon ground black pepper
1 cup heavy whipping cream

Directions:
Preheat oven to 400 degrees F (200 degrees C). To make the croutons, combine softened butter, brown sugar, and cinnamon. Spread butter mixture  evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares. Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Transfer broth mixture into the container of a blender or processor. Process until smooth. Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes more, stirring occasionally. Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 6 servings

Calories: 321.6
Fat: 25.4 g
Saturated fat: 15.5 g
Carbohydrates: 20.2 g
Sugars: 7.4 g
Dietary fiber: 3.9 g
Protein: 5.1 g
Cholesterol: 82.8 mg
Sodium: 1313 mg
Lemon Whipped Cream


Ingredients:
heavy cream, sugar, lemon juice, lemons, zest of

Directions:
Whip heavy cream., Fold in sugar, lemon juice and zest.
Couscous and Feta Stuffed Bell Peppers


Ingredients:
vegetable broth, couscous, bell peppers, olive oil, onion, zucchini, fennel seed, dried oregano, salt, plum tomato, chickpeas, feta cheese

Directions:
Pre-heat oven to 350°F Coat a 9x13 baking dish with cooking spray.
Bring a large pot of water to a boil. Cut the stems out of the bell peppers and cut them in half lengthwise.  Scoop out all the seeds and membranes.  Boil the prepared peppers for 5 minutes.  Using a slotted spoon remove them from water and let them drain cut side down.
Bring the broth to boil in a saucepan and add the couscous.  Cover the pan and remove it from the heat.
Heat the oil in a large nonstick skillet. Cook the onion, zucchini, yellow squash, fennel seeds, oregano, and salt for about 5 minutes or until the vegetables start to soften.
Remove skillet from heat and add the tomatoes and chickpeas.  Fluff the couscous with a fork and add it to the skillet, mixing it with the vegetables.  Stir in the crumbled feta.
Arrange the peppers in the baking dish cut sides up (like little boats]and fill them with the couscous/vegetable mixture. (The filling will be heaping unless your peppers are very large.].
Bake 15 minutes. Serve immediately.
Squash Sauteed With Onions


Ingredients:
onion, garlic powder, olive oil, salt

Directions:
Prepare squash and place slices on a paper towel.  Sprinkle with salt and allow to stand 10  minutes.
Heat olive oil in a medium size skillet and saute chopped onions.  Dip out and set aside.
Pat squash slices with a paper towel to soak up beaded water drops.
Add vegetable oil to skillet and heat to medium temperature.  Add squash slices and saute.  Sprinkle with garlic powder.
Lift squash to serving dish and top with onion pieces.
Enjoy!
Cranberry Orange Scones


Ingredients:
flour, baking powder, sugar, salt, butter, dried sweetened cranberries

Directions:
Optional: Soak cranberries in the orange juice to plump them while you make the dough, for a few minutes, a few hours, or overnight before starting the recipe.
Mix dry ingredients together, then cut in butter until mixture resembles coarse crumbs.
Stir in orange juice and cranberries. Mix lightly until dough comes together. If it seems too dry, add more orange juice, but just one spoonful at a time.  Texture should be like biscuit dough.  Don't overmix.
Dump the dough out on an oiled or floured surface. Oil or flour your hands,  pat the dough together, then divide into four balls.
Place each ball on an ungreased cookie sheet (or use a little cooking spray, just on the spots where you place the dough], then smooth and flatten each one to a 6-inch round about 1 inch thick.
Sprinkle rounds with sugar if desired (it makes the tops sparkly--I use demerara sugar if I have it].  Using an oiled knife, cut each round into 6 wedges.
Bake at 425 degrees for about 20-25 minutes, or until lightly browned.  Let cool on pan for a few minutes, then use a small serrated knife to separate the scones and transfer them to a rack or cloth-lined basket.
You can also make drop scones by dropping spoonfuls of dough onto a cookie sheet. (I like to use an ice cream scoop--the kind that will push the dough out.  It makes them round and consistently sized.]  These don't bake so long (maybe 15 minutes], so watch them closely.
I have normally made these in a heavy-duty mixer (Bosch], and when I had to make them by hand, it was much more challenging to avoid over-mixing while getting enough liquid incorporated.  The finished texture was quite different.  I had to bake them longer because they were doughy in the middle, and then they got too brown.  So perhaps if you don't have a mixer, you should pat them thinner (maybe 3/4 inch] and add a little more baking powder to help the rise.
Coconut Fudge Bars


Ingredients:
butter, margarine, honey graham crackers, sugar, evaporated milk, miniature marshmallows, walnuts, angel flake coconut

Directions:
LINE 13x9-inch pan with foil, with ends of foil extending over sides of pan. Grease foil. Mix 3/4 cup of the butter and graham crumbs; press firmly onto bottom of prepared pan. Set aside.
PLACE remaining butter, sugar, evaporated milk and marshmallows in large saucepan; bring to boil on medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Add chocolate; cook until completely melted, stirring frequently. Pour immediately over crust; spread to evenly cover bottom of crust.
SPRINKLE with walnuts and coconut; press lightly into chocolate layer with back of spoon. Refrigerate 2 hours or until firm. Lift dessert from pan, using foil handles. Cut into 32 bars. Store in airtight container in refrigerator.
***HOW TO CRUSH HONEY GRAHAMS***.
To make graham cracker crumbs by hand, place crackers in a resealable plastic bag. Seal bag, pressing to remove all the air. Crush crackers into crumbs by rolling across them through the bag with a rolling pin.
Breaded, Fried, Softly Spiced Tofu
Category: everyday-cooking
By Miss Sriri

This tofu recipe is completely gorgeous. A former roommate introduced me to some basics with tofu, and over the past few years, I've settled on this ratio of spices and other breading ingredients. The crust on the tofu sticks is tasty and the texture is really wonderful. Serve with a relish or a dip of some sort (I love this with plain yogurt mixed with eggplant brinjal). I usually make this with a cumin-scented rice dish and a garlicky broccoli side.

Ingredients:
1 (16 ounce) package extra-firm tofu, drained and pressed
2 cups vegetable broth
3 tablespoons vegetable oil
½ cup all-purpose flour
3 tablespoons nutritional yeast
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon sage
½ teaspoon cayenne pepper

Directions:
Cut pressed tofu into 1/2-inch thick slices; then cut again into 1/2-inch wide sticks. Place tofu in a bowl, and pour broth over the top. Set aside to soak. In a separate bowl, stir together flour, yeast, salt, pepper, sage, and cayenne. Warm oil in a large skillet over medium-high heat. Remove tofu sticks from broth, and squeeze most (but not all) of the liquid from them. Roll sticks in breading.  (You may have to roll sticks twice to end up with a fairly dry outer layer of breading.) Place tofu in hot oil; fry until crisp and browned on all sides. Add more oil if necessary.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 284.8
Fat: 17.5 g
Saturated fat: 2.3 g
Carbohydrates: 18.9 g
Sugars: 2.1 g
Dietary fiber: 3.1 g
Protein: 16.3 g
Sodium: 822.7 mg
Loaded Garlic Bread


Ingredients:
bacon, butter, garlic cloves, mozzarella cheese

Directions:
Heat oven to 400 degrees.  Coat 2 large baking sheets with nonstick cooking spray.
Microwave bacon on HIGH for 4 minutes or until slightly crisp.  Drain off fat and set aside on a paper towel.  When cool, cut into thin strips.
Melt butter in a small saucepan over medium-low heat.  Add garlic and cook 1-2 minutes or until fragrant.  Remove from heat.
Place bread on baking sheets.  Spoon on butter and garlic.
Top each piece with a slice of cheese; sprinkle with bacon.
Bake for 12 to 15 minutes, until cheese melts and bacon is crisp.
Cool slightly.
Cherry Tomato and Kalamata Olive Penne


Ingredients:
extra virgin olive oil, garlic, cherry tomatoes, kalamata olive, parmesan cheese, flat-leaf Italian parsley, crushed red pepper flakes, dried oregano, salt, fresh ground black pepper

Directions:
Bring a large pot of salted water to a boil, add pasta.
In a medium bowl add halved cherry tomatoes, kalamata olives, crushed red pepper flakes, oregano, salt and pepper, set aside.
Add garlic and olive oil to a medium skillet and saute on low heat until garlic is translucent and soft but not brown, about 4 minutes.
Increase heat to medium low, add tomato and olive mixture and saute 1- 3 minutes just until the tomatoes begin to release their juices, tomatoes should be hot but still firm, be careful not to overcook them.
Drain pasta when Al Dente and return to pan, toss with fresh chopped parsley.
Mix in the tomato and olive mixture gently.
Add parmesan cheese and toss gently, serve hot.
Shrimp Quesadillas
Category: world-cuisine
By DanaV

Spicy quesadillas with a fajita-style shrimp filling. Garnish with chopped cilantro and serve with sour cream.

Ingredients:
2 tablespoons vegetable oil
1  onion, sliced
1  red bell pepper, sliced
1  green bell pepper, sliced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1 pound uncooked medium shrimp, peeled and deveined
1  jalapeno pepper, seeded and minced
1  lime, juiced
1 teaspoon vegetable oil, or as needed
6 large flour tortillas
3 cups shredded Mexican cheese blend, divided

Directions:
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook and stir onion, red bell pepper, and green bell pepper in the hot oil, stirring frequently, until onion is translucent and peppers are soft, 6 to 8 minutes. Stir salt, cumin, and chili powder into onion and bell peppers. Stir shrimp into onion and bell peppers and cook until shrimp are opaque and no longer pink in the center, 3 to 5 minutes. Remove skillet from heat; stir jalapeno pepper and lime juice into shrimp mixture. Heat a skillet over medium heat and brush with about 1 teaspoon vegetable oil. Place a tortilla in the hot oil. Spoon about 1/6 shrimp filling and 1/2 cup Mexican cheese blend on one side of tortilla. Fold tortilla in half. Cook until bottom of tortilla is lightly browned, about 5 minutes; flip and cook other side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 6 quesadillas

Calories: 753.1
Fat: 36.9 g
Saturated fat: 18.3 g
Carbohydrates: 67.8 g
Sugars: 4.6 g
Dietary fiber: 5.2 g
Protein: 37.9 g
Cholesterol: 179.7 mg
Sodium: 1788.4 mg
Cranberry Orange Bread With Orange Butter


Ingredients:
all-purpose flour, granulated sugar, baking powder, salt, orange zest, vegetable shortening, eggs, pecans, dried cranberries, unsalted butter, orange zest, triple sec

Directions:
FOR THE BREAD, Preheat oven to 350 degrees F.
Grease & flour 8 small loaf pans (2 1/2"x4"x1/2"].
In large bowl, mix together flour, sugar, baking powder, salt, baking soda & 2 tablespoons of zest.
Add orange juice, shortening & eggs, stirring until just moistened.
Fold in nuts & cranberries.
Spoon dough into loaf pans, & bake 30-35 minutes or until golden brown & firm to touch.
Remove from oven & cool in pans on wire rack for 5 minutes.
Turn loaves out onto wire rack to cool completely.
FOR THE BUTTER, in a small bowl, mix butter, zest & Triple Sec until well blended, then refrigerate.
Chocolate-Mint Cookies With Peppermint Icing


Ingredients:
sugar, butter, vanilla, egg, all-purpose flour, salt, powdered sugar, butter, water, light corn syrup, butter, light corn syrup

Directions:
Preheat oven to 375'.
In a medium bowl, mix sugar, 1/2 cup butter, egg, unsweetened chocolate and vanilla. Stir in flour and salt.
Drop by rounded tea-spoonfuls, Or use a cookie scoop (looks like a small ice cream scoop] about 2 inches apart onto ungreased cookie sheets. (Try to make each batch of cookies as close as possible to the same size].
Take a drinking glass and flatten each cookie to about 1/4 inch thick.
Bake cookies until set, Approximately 8-9 minutes.
Cool for a minute or two on cookie sheet before transfering to a cooling rack. Cool Completely.
Frosting:
Mix all of ingredients in a seperate bowl until smooth and of good consistency, you may wan't to add a little more or a little less water to get it to the consistency you prefer, then spread frosting onto each cookie until about 1/4 inch from edge.
Chocolate Drizzle Icing:
In a saucepan, Heat 1/4 cup butter, 2 tablespoons corn syrup and chocolate chips over low heat until chocolate and butter are melted, Stirring constantly.
Remove from heat, stir until all is well blended and lightly drizzle with a spoon over each cookie, leaving some of the white frosting underneath showing through. (Yield is approximately depending on how large your cookies are].
Fragrant Indian-Spiced Potatoes and Chickpeas #5FIX


Ingredients:
garam masala, chickpeas, tomatoes with spicy red pepper, fresh cilantro

Directions:
Heat a large, non-stick skillet over medium heat. Add potatoes and garam masala, and cook, stirring frequently, until fragrant, about 2 minutes.
Add chickpeas and diced tomatoes. Scrape up any browned bits that have adhered to the pan. Stir and bring to a low boil. Reduce heat to medium-low and simmer, covered, stirring occasionally, until potatoes are tender, about 25 minutes.
Sprinkle with chopped cilantro to serve.