xiaoxl/recipe_data huggingface dataset:
Perfect Paleo Pumpkin Bread
Category: breakfast-and-brunch
By Evolve28

Delicious and dense paleo breakfast or snack bread.

Ingredients:
1 ½ cups almond flour
½ cup coconut flour
5 teaspoons pumpkin pie spice
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon kosher salt
1 (15 ounce) can pumpkin puree
4  large eggs
½ cup maple syrup
5 tablespoons coconut oil, melted
2 teaspoons pure vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan baking parchment. Stir almond flour, coconut flour, pumpkin pie spice, baking soda, baking powder, and kosher salt together in a bowl with a whisk to mix. Beat pumpkin puree, eggs, maple syrup, coconut oil, and vanilla extract together in a separate bowl until smooth; add to the flour mixture and gently stir just until the dry ingredients are moistened. Pour the batter into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 70 minutes. Cool in the pan 15 to 20 minutes before removing to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 25 mins
Yields: 1 9x5-inch loaf

Calories: 187.5
Fat: 11.6 g
Saturated fat: 8.7 g
Carbohydrates: 18.8 g
Sugars: 13.9 g
Dietary fiber: 1.7 g
Protein: 3.8 g
Cholesterol: 93 mg
Sodium: 733.2 mg
Thai Chicken Kara-Age


Ingredients:
sugar, white vinegar, fish sauce, garlic, chicken thigh, sugar, white vinegar, fish sauce, garlic, cornstarch, canola oil, yellow onion, salt, fresh cilantro, fresh basil, of fresh mint

Directions:
For the brined chicken:
Place the sugar, vinegar and fish sauce in bowl with 1 cup water. Whisk until the sugar is completely dissolved. Add the garlic and Thai chiles to the mixture and whisk until both are well dispersed throughout the liquid.
Place the chicken in a bowl. Whisk the brine to redistribute the garlic and chiles evenly in the brine. Ladle the brine over the chicken and toss. Cover the bowl with plastic film and marinate for at least 8 hours and up to 2 days before use.
For the chicken sauce:
Combine 1 cup water, sugar, vinegar and fish sauce in a bowl. Whisk until the sugar is completely dissolved. Add the garlic and Thai chiles to the mixture and whisk until well dispersed. Add the Thai chile sauce and whisk to combine.
Preheat oil in a deep pot or in a deep-fryer to 375 degrees F.
Remove the chicken from the brine and transfer to a bowl (be sure to wear gloves while handling raw chicken]. Add the cornstarch and toss the chicken until well coated. Place the chicken in a sieve set in an empty metal bowl and shake the chicken until excess cornstarch falls into the bowl underneath.
Place the chicken into a fryer basket and drop into the oil. Fry the chicken until crispy and golden brown. Make sure to shake the basket so that the pieces cook evenly. Separate using tongs if needed to prevent sticking.
While the chicken is frying, combine the jalapenos and onions in a metal bowl.
When the chicken is done frying, drain excess oil on paper towels and let rest. Transfer to the bowl with the vegetables and season with the salt. Pour 1/4 cup of the chicken sauce over and toss until evenly coated. The chicken and vegetables should have a nice sheen, but the chicken should still be very crisp.
Serve the chicken piping hot. Mix together the cilantro, basil and mint, and garnish the chicken with the herbs.
Tiramisu Di Franco


Ingredients:
heavy whipping cream, sugar, vanilla extract, mascarpone cheese, vanilla instant pudding mix, Kahlua, brandy, ladyfingers

Directions:
Beat heavy cream with sugar and vanilla extract until stiff. Set aside.
Soften the Mascarpone Cheese.
Gently fold cream and cheese together.
Add the pudding mix; add Kaluha and Brandy.
Line an 8 x l3 inch baking dish with lady fingers that have been soaked with the coffee (and some liquor if you desire]. Use the ladyfingers which are soft and pliable. The stiff ladyfingers fall apart when you try to soak them.
Pour 1/3 cream mix over the cake then 1/2 of Chocolate. Repeat with 1/3 of cream mix, 1/2 of Chocolate and finally 1/3 of cream.
Refrigerate at least 4 hours or overnight. When set, top with unsweetened cocoa.
3-Cheese Pasta Bake
Category: trusted-brands-recipes-and-tips
By Campbell's Kitchen

Tender corkscrew pasta is cloaked in a creamy mushroom sauce sporting flavors of three cheeses.

Ingredients:
1 (10.75 ounce) can  Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 (8 ounce) package shredded two-cheese blend
⅓ cup grated Parmesan cheese
1 cup milk
¼ teaspoon ground black pepper
4 cups cooked corkscrew-shaped pasta

Directions:
Mix soup, cheeses, milk and black pepper in 1 1/2-qt. casserole.  Stir in pasta. Bake at 400 degrees F. for 20 min. or until hot.

Cook time: 25 mins
Total time: 25 mins
Yields: 4 servings
Mom's Sour Cream Pound Cake


Ingredients:
butter, sugar, eggs, vanilla, flour, baking soda, salt, sour cream

Directions:
Preheat oven to 325 degrees.
Cream butter and sugar, add eggs one at a time and then vanilla.
In separate bowl, whisk together flour, baking soda and salt, then add to mixer alternating with sour cream.
Pour into prepared tube pan and bake for 90 minutes or until done.
(I just made this in a large disposable cake pan and it took less than an hour in convection oven.  It's good to know I don't have to use the tube pan.].
Maryland Crab Cakes III
Category: appetizers-and-snacks
By Jeff Hemerly

These crab cakes are rich and moist with lots of meat and very little filling. Typical of finer restaurants!

Ingredients:
1 ⅛ cups crushed saltine crackers
1 cup mayonnaise
1 teaspoon prepared brown mustard
¼ cup chopped onion
1 stalk celery, chopped
1 teaspoon Old Bay Seasoning TM
1 pound crabmeat

Directions:
Preheat oven on broiler setting. Lightly grease a baking sheet. In a medium bowl, mix together crushed saltine crackers, mayonnaise, brown mustard, onion, celery, and   seasoning. Gently stir in the crabmeat. Shape into 6 patties. Place on prepared baking sheet. Broil crab cakes 8 to 10 minutes on each side, or until golden brown.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 6 servings

Calories: 408.5
Fat: 31.6 g
Saturated fat: 4.7 g
Carbohydrates: 12.2 g
Sugars: 0.9 g
Dietary fiber: 0.8 g
Protein: 18.6 g
Cholesterol: 71.4 mg
Sodium: 820.2 mg
Easy and Fast Cajun Chicken Caesar Salad
Category: salad
By Melissa Bellemare

This is an easy supper for one or more, I'll tell you this one isn't a bore. Could be used as an entree or a main dish, for lunch or for supper whatever you wish.

Ingredients:
¼ pound bacon
4  skinless, boneless chicken breast halves - cut into strips
1 teaspoon Cajun seasoning
1 tablespoon light olive oil
1 head romaine lettuce- rinsed, dried and chopped
½ cup Caesar salad dressing
⅓ cup grated Parmesan cheese

Directions:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. In a preheated skillet, add the chicken, seasoning mix and oil. Cook until chicken is golden brown. Remove from heat and set aside. In a salad bowl, combine Romaine, enough salad dressing to coat, Parmesan cheese and bacon. Toss and place on individual salad plates. Top with the sliced chicken and serve.

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

Calories: 376.4
Fat: 24.7 g
Saturated fat: 6.2 g
Carbohydrates: 4.4 g
Sugars: 1.1 g
Dietary fiber: 1.8 g
Protein: 32.6 g
Cholesterol: 95.3 mg
Sodium: 815 mg
Sweet Corn on The Cob Without the Cob
Category: side-dish
By heather215

I always seem to want sweet corn when it's not in season, and sometimes the canned sweet corn has a funky flavor. Now you can have quick sweet corn all year round! Using real salted butter makes a huge difference in this case. Tastes just like in-season corn on the cob.

Ingredients:
1 (15.25 ounce) can whole kernel corn, drained
1 teaspoon white sugar
1 tablespoon salted butter
salt and ground black pepper to taste

Directions:
Stir corn, butter, and sugar together in a saucepan over low heat; cook and stir until simmering, about 5 minutes. Season with salt and black pepper to taste.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 3 servings

Calories: 154.6
Fat: 5.2 g
Saturated fat: 2.7 g
Carbohydrates: 28.2 g
Sugars: 5.7 g
Dietary fiber: 2.7 g
Protein: 3.8 g
Cholesterol: 10.2 mg
Sodium: 451.4 mg
Oat Whole Wheat Bread
Category: bread
By twistedsisterl

My Danish great grandmother made a bread very similar to this when my dad was a child. Going off memories my dad helped me recreate her recipe. This bread a deep golden brown on the outside and moist on the inside. Everyone agrees it's delicious toasted.

Ingredients:
2 cups 2% reduced fat milk
1 (.25 ounce) package active dry yeast
1 ½ tablespoons white sugar
2 ½ cups whole wheat flour
2 cups all-purpose flour, or as needed
½ cup oatmeal
1 ½ teaspoons salt

Directions:
Warm the milk in a small saucepan to no more than 100 degrees F (40 degrees C). Sprinkle the yeast overtop and let stand until the yeast softens and begins to form a creamy foam, about 5 minutes; stir in the sugar. Whisk the whole wheat flour, all-purpose flour, oatmeal, and salt together in a mixing bowl. Make a well in the center and pour the milk mixture into the well. Stir until the dough has pulled together. Turn the dough out onto a lightly-floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes. Grease 2 8x4-inch loaf pans. Deflate the dough and turn it out onto a lightly-floured surface. Use a knife to divide the dough into two equal pieces - don't tear it. Shape into dough rounds and let rest for 10 minutes. Form the dough into loaves and place into the prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat an oven to 350 degrees F (175 degrees C). Bake in the preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, 25 to 30 minutes. Cool in the pans for 5 minutes before turning out onto a wire rack to cool completely.

Prep time: 25 mins
Cook time: 30 mins
Total time: 3 hrs 35 mins
Yields: 2 8x4-inch loaves

Calories: 120.7
Fat: 1 g
Saturated fat: 0.4 g
Carbohydrates: 24 g
Sugars: 2.2 g
Dietary fiber: 2.4 g
Protein: 4.5 g
Cholesterol: 2 mg
Sodium: 190.8 mg
Chocolate Chili Bites


Ingredients:
butter, sugar, eggs, flour, chili powder

Directions:
Pre-heat your oven to 400°F.
Melt the butter with the chocolate in a small saucepan or in a bowl in the microwave. If melting in the microwave, be sure to do it slowly, blending with a spoon between each pass.
Transfer the melted chocolate and butter into a mixing bowl and add the sugar, stirring it in with a wooden spoon.
Let the mixture cool a little.
Add the eggs one by one, mixing well with the spoon after each addition.
Add a rounded tablespoon of flour and mix well.
Stir in the chili powder.
Pour the dough into non-stick or silicone petit four molds, and bake for ten to twelve minutes. The top should look set, but the inside should still be on the soft side.
Let the the mini bites cool down enough to unmold them, then turn them out on a rack to cool completely while you cook the other batches. Store in a plastic container, refrigerate, and take out about an hour prior to serving the next day.
Panzanella Salad


Ingredients:
olive oil, garlic cloves, olive oil, tomatoes, red onion, basil leaves, green olives, fresh mozzarella cheese

Directions:
Preheat oven to 400 degrees F.
In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic.
Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
While the bread is in the oven, whisk together 1/4 cup of olive oil and balsamic vinegar.
Gently toss together the toasted bread, tomatoes, onion, basil, olives, and mozzarella cheese.
Toss with the vinaigrette and let stand for 20 minutes before serving.
Cocoa Brownies


Ingredients:
eggs, sugar, margarine, butter, matzo meal, vanilla

Directions:
Preheat oven to 400F and grease a 9x13-inch pan., Beat eggs., Add sugar and beat., Add melted butter/margarine and beat., Mix in remaining ingredients, including nuts., Pour batter into pan and bake for 18 minutes.
Vinegar Based BBQ Sauce
Category: side-dish
By Mary

This type of sauce is popular in North Carolina. You can use this sauce as a basting sauce, or just mix it into your cooked meat when you are ready to eat.

Ingredients:
1 cup cider vinegar
1 tablespoon salt
½ teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 tablespoon brown sugar

Directions:
In a small bowl, combine the vinegar, salt, cayenne pepper, crushed red pepper flakes and brown sugar. Mix well and allow ingredients to mesh for about 4 to 8 hours before using.

Prep time: 5 mins
Total time: 8 hrs 5 mins
Yields: 1 1/4 cups

Calories: 11
Carbohydrates: 1.7 g
Sugars: 1.4 g
Dietary fiber: 0.1 g
Sodium: 699.3 mg
Carrot and Zucchini Bars With Citrus-Cream Cheese Frosting


Ingredients:
all-purpose flour, brown sugar, baking powder, ground ginger, baking soda, eggs, carrots, zucchini, raisins, walnuts, honey, vanilla, cream cheese, powdered sugar, lemons, orange zest

Directions:
Preheat oven to 350°F.
In a large bowl, combine flour, brown sugar, baking powder, ginger and baking soda.
In another large bowl, combine eggs, carrot, zucchini, oil, honey, vanilla and walnuts and raisins, if used.
Add carrot mixture to flour mixture, stirring until just combined.
Spread batter into an ungreased 13x9-inch baking pan.
Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Cool in pan on a wire rack.
Frosting:in a medium mixing bowl, beat cream cheese with powdered sugar with an electric mixer on medium speed until fluffy.
Fold in lemon/orange zest.
Frost and store in the refrigerator.
Cut into bars to serve.
Healthy Crumbed Chicken Nuggets


Ingredients:
chicken breasts, plain fat-free yogurt, dried garlic flakes, flour, lemon juice, salt, olive oil

Directions:
Preheat oven to 180c and grease or line a baking tray with baking paper.
Combine breadcrumbs, garlic flakes (or powder], flour, and salt in a bowl.
In a separate bowl, add yogurt and stir the lemon juice through.
Dip each chicken piece into the yogurt, then roll in the breadcrumb mixture and place on the baking tray.  Repeat until all are done.
Drizzle the nuggets with some olive oil (or use spray oil].
Put in the oven for approx 30-40 minutes or until golden and cooked through.
Oriental Salad


Ingredients:
spinach, butter lettuce, fresh bean sprouts, water chestnut, bacon, sugar, ketchup, red wine vinegar, Worcestershire sauce, onion, dry mustard, salt, cayenne pepper

Directions:
Wash lettuce and toss with sprouts, water chestnuts and bacon., In a small bowl mix the ingredients for the dressing., Add to lettuce mixture just before serving and toss.
Homemade Spelt Bread


Ingredients:
warm water, honey, active dry yeast, warm water, salt, dried oregano, dried rosemary, egg

Directions:
Preheat oven to 200 degrees Fahrenheit (95C] and then turn off.
Oil or grease 3 loaf pans and set aside.
In a bowl, stir 3/4 cup of warm water, 1/4 cup of honey and 2 packages of yeast to dissolve. Set aside.
In a large bowl, mix together 2 2/3 cups of warm water, salt and oil. Optionally, add rosemary and/or oregano.
Add the yeast mixture into the large bowl, along with half of the spelt flour (4.5 cups].
Stir well to combine.
Add remaining spelt flour (4.5 cups] and knead until well combined, 5-7 minutes.  If your mixer has a dough-hook attachment, knead on low speed.
Grease an ovenproof bowl and place dough in it. Let dough rise in oven for ~45-60 minutes. Punch dough down. Do not over-rise! Spelt flour dough does not benefit from rising “until double in size”. A rule of thumb is a rise of 1 1/2 to 1 3/4 times the original dough volume.
Remove dough from oven and preheat oven to 425 degrees Fahrenheit (220C].
Divide the dough into thirds and place into three greased loaf pans. Poke holes in loaves and let rise in a warm, draft-free place for ~30 minutes. Rise until the tops of loaves have risen 1/2” (1 cm] above the rims of the pans.
To add shine to the crust, optionally beat 1 egg and brush the top of the loaves before placing in oven.
Bake at 425 degrees Fahrenheit (220C] for 20-25 minutes, or until loaves have browned and shrunk slightly from the sides of the pan. Loaves will be ready when a toothpick inserted comes out clean.
Remove from pans and cool on racks. Bread may be frozen when completely cooled.
The Best Vanilla Buttermilk Cake


Ingredients:
cake flour, sugar, baking powder, baking powder, salt, unsalted butter, buttermilk, eggs, vanilla extract

Directions:
1. Preheat the oven to 325°F Butter three 9-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
2. Combine the cake flour, sugar, baking powder, and salt in a large mixer bowl. With the mixer on low speed, blend for 30 seconds. Add the butter and 1 1/4 cup of the buttermilk. Mix on low speed briefly to blend; then raise the speed to medium and beat until light and fluffy, 2 to 3 minutes.
3. In a smaller bowl, whisk together the whole eggs, egg yolks, vanilla, and the remaining 1/3 cup buttermilk until well blended. Pour one-third of the egg mixture into the cake batter at a time, folding it in completely after each addition. There will be 9 cups of batter; our 3 cups batter into each pan.
4. Bake for 26 to 28 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean.
5. Turn the layers out onto wire racks by placing a rack on top of a pan, inverting it, and lifting off the pan. Peel off the paper liners and let cool completely. When the layers have cooled, place a cardboard cake board on top of a layer, invert again, and lift off the rack. To make the layers easier to handle, wrap them on their boards completely in plastic, so they don’t dry out, and refrigerate them.
Spicy Butternut Squash Oven Fries With Apples


Ingredients:
apples, olive oil, cinnamon, clove, nutmeg

Directions:
Mix your spices together and pour them into a plastic bag that is large enough to hold the squash.
Add the oil (if using] & pour in  the squash Shake the bag so all the chips are evenly coated.
Place them with the apple quarters on a parchment covered pizza stone single layer  or on a parchment-covered cookie sheet.
Bake in 350°F oven for 15 minutes, flip the chips and the apples continue baking for a further 10 minutes or until the chips are tender.
Mushroom Spinach Omelet


Ingredients:
eggs, mushroom, fresh spinach, red onion, butter, tomatoes, swiss cheese, salt, pepper

Directions:
saute onion and mushrooms, remove, beat eggs., add salt and pepper, put in hot pan  you may need to add more butter, cook moving  the egg  so it cooks, add mushroom and onions, add swiss cheese and spinach, cook til egg is set and cheese melting, flip in thirds, plate, top with hollandaise sauce and  tomatoes.
Almond Butterscotch Muffins


Ingredients:
applesauce, granulated sugar, dark brown sugar, butter, milk, egg, all-purpose flour, baking soda, salt

Directions:
Preheat the oven to 350 degrees Fahrenheit. Grease a jumbo muffin tin with butter or nonstick spray.
In a medium bowl, stir together applesauce, both sugars, melted butter, milk, egg, and almond extract.
In another medium bowl, whisk together flour, baking soda, and salt. Make a well in the dry ingredients and pour applesauce and sugar mixture into the well. Stir ingredients until combined. Fold in butterscotch chips.
Fill each muffin cup about 3/4 of the way full. Bake for 28 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool completely in pan, then remove.
Sweet Pomegranate Jelly


Ingredients:
pomegranate juice, pomegranate juice, sugar

Directions:
8 (1/2 pt(1 cup]] jars, with lids and rings.
NOTE: see intro for alternate juice source.
Peel pomegranates and extract juice.
Strain juice through cheesecloth.
Add up to 1/2 cup of water if needed.
HOWEVER, IT IS BETTER TO USE PURE JUICE.
Pour juice into a large pan, 6 to 8 quart.
Pan should not be more than 1/3 full.
Stir in sugar.
Bring juice to a full rolling boil over high heat, stirring constantly.
Stir in Certo.
Continue to stir.
Bring to a full rolling boil (one that will not stir down] and boil hard for 1 minute, stirring constantly.
Remove from heat.
Skim off foam with large metal spoon.
Immediately ladle into hot jelly jars.
Leave 1/4 inch space at top of jars.
Wipe off any jelly that is on the top of jars, rims and threads. Seal with Dome lids and rings.
Immediately invert jars on towel and let stay that way for 24 hours.
Set jars upright and test for proper seal.
If you are putting jelly into other types of jars or glasses, immediately pour a thin layer of melted wax over hot jelly.
Put on covers or cover with Saran Wrap.
Easy Roasted Stuffed Tomatoes


Ingredients:
tomatoes, garlic cloves, spring onion, ground turkey, lean ground beef, tomato paste, onions, bell peppers, black pepper

Directions:
Cut off top of each tomato. Scoop out interiors and set tomatoes aside. Puree scooped interiors in food processor. Sprinkle Mrs. Dash Italian Seasoning inside the wells of each tomato, and also into  puree mix.
Brown turkey with chopped onions and bell peppers. Stir in minced garlic and Mrs. Dash Seasonings while cooking.  While turkey is browning, cook rice in microwave per directions on package. DO NOT add salt.
When turkey is done, reduce heat to medium low and stir in tomato paste. Add pureed tomato sauce from your food processor. Use about 1/2 cup of sodium free chicken broth to thin mixture to your preference as it cooks.  When rice is done, mix it in the skillet with turkey and vegetables.  Reduce to Simmer and continue cooking. Stir frequently. Add additional seasoning to your preference.
When mixture is done, spray a baking pan with olive oil flavored FAT FREE cooking spray. Cover interior with tin foil, and spray the tin foil with olive oil flavored cooking spray. Insert a drip rack into baking pan and place tomatoes on rack. Stuff each with mixture, top off with chopped spring onions and a dash of dried parsley. Sprinkle each with a bit of grated Parmesan or Romano cheese if desired.
Bake at 350°F for about 40 minutes. Tomatoes will be firm but fork tender when done.
Balsamic Vinaigrette Dressing Low-Carb


Ingredients:
olive oil, canola oil, dried basil, Splenda sugar substitute, garlic clove

Directions:
"Mix all the ingredients in a seal-able container and shake well."
Balsamic Chicken With Spinach and Fresh Tomato


Ingredients:
chicken breasts, garlic cloves, onion, fresh tomatoes, white wine, spinach, basil, extra virgin olive oil

Directions:
Heat a large skillet and coat the bottom with just enough olive oil (about 2 Tbsp].
Saute garlic, dried basil, and onion until fragrant.
Flatten chicken breasts to 1/2 inch thick. Sprinkle with salt and pepper, sesar each breast side for about 6 minutes or until done.
When you have about 5 minutes left, add the tomatoes, vinegar and wine.
Allow to cook down for last 5 minutes.
Place a cup of spinach onto a plate, followed by the tomato reduction and then top off with the chicken.
Alternatively, toss spinach in the pan and stir for a minute or two, and serve skillet contents on top of egg noodles (our favorite way to eat it!].