xiaoxl/recipe_data huggingface dataset:
Red Velvet Layer Cake from the America's Test Kitchen


Ingredients:
cocoa powder, all-purpose flour, baking soda, salt, buttermilk, eggs, white vinegar, vanilla extract, unsalted butter, granulated sugar, cream cheese, unsalted butter, sour cream, vanilla extract, salt, confectioners' sugar

Directions:
***Cake Recipe***.
Adjust an oven rack to the middle position and heat to 350 degrees. Grease, line with parchment or wax paper, and dust with cocoa powder two 9-inch cake pans.
Whisk the flour, baking soda, and salt together in a medium bowl. In another medium bowl, whisk the buttermilk, eggs, vinegar, and vanilla extract together. In a small bowl, mix 2 tablespoons of the cocoa and red food coloring together to a smooth paste.
In a large bowl, beat the butter and sugar together with an electric mixer on medium-high speed until light and fluffy, 3 to 6 minutes. Reduce the mixer speed to low and beat in one-third of the flour mixture, followed by half of the buttermilk mixture. Repeat with half of the remaining flour mixture and the remaining buttermilk mixture. Beat in the remaining flour mixture until just combined. Beat in the cocoa mixture until the batter is uniform.
Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined. Scrape the bater into the prepared pans, smooth the tops, and gently tap the pans on the counter to settle the batter. Bake the cakes until a toothpick inserted in the center comes out with a few crumbs attached, about 25 minutes, rotating the pans halfway through baking (I didn't do this].
Let the cakes cool in the pans for 10 minutes. Run a small knife around the edge of the cakes, then flip them out onto a wire rack. Peel off the parchment paper, flip the cakes right side up, and let cool completely before frosting, about 2 hours.
Line the edges of a cake platter with stripes of parchment or wax paper to keep the platter clean while you assemble the cake. Place one of the cake layers on the platter (before doing this, place a small blob of icing in the center to hold the cake in place]. Spread 1 cup of the frosting over the top, right to the edge of the cake. Place the other cake layer on top and press gently to adhere. Frost the cake with the remaining frosting (I did a crumb coat first, then sealed the cake with more icing] and remove the parchment strips from the platter before serving.
***Cream Cheese Frosting***.
Beat the cream cheese, butter, sour cream, vanilla, and salt together in a large bowl with an electric mixer on medium-high speed until smooth, 2-4 minutes.
Reduce mixer speed to medium-low, slowly add the confectioners' sugar, and beat until smooth, 4 to 6 minutes. Increase the mixer speed to medium-high and beat until the frosting is light and fluffy, 4 to 6 minutes.
Mexican Chicken and Cheese Soup


Ingredients:
boneless skinless chicken breasts, garlic cloves, yellow onion, green pepper, tomato sauce, Worcestershire sauce, chili powder, cumin, water, flour, sour cream

Directions:
Saute garlic, onion and peppers in olive oil until soft.
In a soup pot, heat chicken broth and stir in tomato sauce, Worcestershire, chili powder, cumin and coriander.
Add chicken and veggies.
Bring to boil, reduce to simmer, approximately 20 minutes.
Mix flour and water, whisk into soup and bring back to a boil. (omit this step if you don't want a thicker soup].
Stir in sour cream and cheese and cook until smooth.
Salt and pepper to taste.
Serve with more shredded cheese on top or crispy tortillas.
Lemon Sauce (For Crazy Gingerbread)


Ingredients:
sugar, cornstarch, salt, water, butter, lemon peel, lemon juice

Directions:
In a saucepan, combine sugar, cornstarch and salt.
Stir in water and cook over medium-low heat, stirring constantly, until mixture boils.
Remove from heat and add remaining ingredients. Stir until butter is melted and mixture is well blended.
Serve with gingerbread, bread pudding, or other desserts.
Pineapple Rice


Ingredients:
butter, green onion, red bell pepper, long grain white rice

Directions:
Melt butter in a large saucepan over medium heat.  Cook 1/2 cup onions and bell pepper 3 minutes.
Stir in rice; cook 2 minutes.
Drain pineapple reserving juice; set fruit aside.
Add broth and reserved pineapple juice to saucepan. Bring to a boil; reduce heat.  Cover and simmer 25 minutes or until liquid is absorbed.  Remove from heat.
Stir in pineapple, remaining onions and garnish with almonds. Season with salt and pepper, if desired.
Chinese Honey-Soy Braised Chicken Wings (Mut Jup Mun Gai Yik)


Ingredients:
chicken wings, dark soy sauce, honey, Chinese wine, dry sherry, garlic clove, fresh ginger

Directions:
Cut each chicken wing into 3 pieces. Discard wing tips or reserve for stock.
Heat oil in wok or skillet and fry joints on high heat for 3-4 minutes, or until browned.
Add soy, honey, wine or sherry, garlic and ginger, stir well.
Reduce heat to low, cover and simmer about 30 minutes or until tender.
Stir frequently towards end of cooking and make sure the sweet does not burn.
Serve warm (the book says or at room temperature - I prefer them warm], either with white rice (serves 4] or as a main course for two (served with a cool beer in front of the TV].
Note: This recipe can use a whole chicken, cut up, instead of only the wings.
Classic Holiday Ribbon Squares (Jello)


Ingredients:
boiling water, Jello gelatin, lime Jell-O gelatin, cold water, Philadelphia Cream Cheese, Cool Whip

Directions:
Stir 1 cup boiling water into each flavor of gelatin in separate medium bowls at least 2 minutes, until dissolved.
Stir 3/4 cup of the cold water into the red gelatin.
Pour into 9-inch square pan.
Refrigerate about 45 minutes or until set but not firm to the touch (gelatin should still stick to the finger when touched].
Meanwhile, stir lemon gelatin gradually into cream cheese in large bowl with whisk until smooth.
(I use the blender for this step, because I don't like lumpy Jello].
Stir in pineapple with the juice.
Refrigerate about 45 minutes or until slightly thickened (consistency of unbeaten egg whites].
Stir in whipped topping and mayonnaise.
Spoon over red gelatin layer in pan.
Refrigerate about 30 minutes or until set, but not firm (gelatin should stick to finger and should mound].
Meanwhile, stir remaining 3/4 cold water into lime gelatin.
Refrigerate about 30 minutes or until slightly thickened (consistency of unbeaten egg whites].
Spoon over lemon gelatin mixture in pan.
Refrigerate 4 hours or until firm.
Unmold and cut into squares.
Garnish with small dollop of Cool Whip.
Cinnamon Coffee Cake With Pecans


Ingredients:
butter, applesauce, white sugar, brown sugar, eggs, vanilla extract, flour, baking powder, baking soda, salt, sour cream, vanilla yogurt, pecans, ground cinnamon, brown sugar, butter

Directions:
In a large bowl (or using the kitchen aid] cream together the butter, applesauce, 1 cup brown sugar, and 1 cup white sugar until fluffy.
Add vanilla to the sugar mix.
Add eggs, one at time. If you are using the Kitchen Aid, just add one at a time. If mixing by hand, add an egg, stir, repeat for until all four eggs are incorporated.
In another bowl, combine flour, baking powder, baking soda, and salt.
Add about a fourth of the flour mix to the sugar mix. Then add about a fourth of the sour cream (or vanilla yogurt] to the sugar mix. Repeat until all the flour and sour cream have been added to the mix.
To make the topping/filling, combine the pecans, cinnamon, brown sugar, and cold butter in a dish.
In a greased 9x13 inch cake pan or a bundt cake pan, spread about 1/3 of the cake mix, then top with 1/3 of the pecan mix. Repeat two more times.
Bake at 350 degrees for 60 to 70 minutes.
Sauteed Veggie Flautas


Ingredients:
mushrooms, red bell pepper, yellow onion, zucchini, garlic, paprika, mozzarella cheese, avocado, salsa verde, sour cream, Mexican rice

Directions:
Combine mushrooms, pepper, onion, zucchini, garlic, oil, paprika, salt, & pepper in a deep skillet. Mix well, until all veggies are coated in oil. Cover and cook on Med/Low for about 20 minutes, or until veggies are mostly tender.
Place a 1 ½” thick lines across the bottom area of tortilla. Sprinkle with cheese. Flip the flap below the veggies up on top of them, then roll closed. Push any loose veggies into the sides.  Slightly flatten, to create “stability” when frying.
Coat bottom of skillet with vegetable oil, at medium or med/high heat. Place 2 flautas at a time in the skillet, face down. Cook both until golden on both sides.
Garnish with avocado, sour cream, and/or salsa. Compliment with rice & beans.
Jalapeno, Sausage, Jack, and Egg Breakfast Braid


Ingredients:
olive oil, onion, eggs, monterey jack cheese, cheddar cheese

Directions:
Preheat oven to 425°.
Unroll dough onto a baking sheet coated with cooking spray; pat into a 15 x 10–inch rectangle.
Heat oil in a large skillet over medium heat. Add onion and sausage; cook until lightly browned. Stir in eggs; cook 1 1/2 minutes or until set. Remove from heat.
Sprinkle Monterey Jack lengthwise down center of dough, leaving about a 2 1/2-inch border on each side. Spoon egg mixture evenly over cheese. Sprinkle cheddar over egg mixture; top with jalapeño peppers.
Make 2-inch-long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch of filling using a sharp knife or kitchen shears.
Arrange strips over filling, alternating strips diagonally over filling. Press ends under to seal (Recipe #193353 has a great picture on how to do this]. Spray with cooking spray.
Bake at 425° for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices to serve.
Star Gazy Pie


Ingredients:
herring fillets, eggs, bacon, lemon, onion, parsley

Directions:
Preheat oven to 350°.
Gut, clean and bone the fish, leaving on the heads and tails. Finely chop  the onion. Chop the bacon into 1/4" squares. Cut the lemon in half; set two slices of lemon aside for  decoration. Squeeze and save the juice. Finely grind the lemon rind. Boil  the eggs until soft, not hard. When cooled, cut eggs into small dice.
Thaw pastry and cut into 2 equal halves. Roll one piece out to line the bottom of an 8" glass pie plate. cut off overlapping edges, and brush edges with milk or water to ensure the pastry lid will stick in place.
Then place all chopped ingredients, with seasoning, into the lined pie dish. Cover with the pther rolled-out pastry lid, trimming overlap and crimping edges together.
Carefully cut slits into top pastry lid, hold open with a knife blade and gently push the whole fish into these slots, leaving just the heads and tails showing. Add lemon juice and then seal up the slits. Brush the now completed pie with a beaten egg.
Place in middle oven for about 30 minutes, until golden brown. Serve piping hot with a parsley sprig and lemon garnish and new potatoes.
Comforting Cookies


Ingredients:
eggs, vanilla, brown sugar, sugar, all-purpose flour, baking soda, salt, quick oats, chocolate chips

Directions:
Combine oil, eggs, and vanilla.
Add sugars; mix well.
Combine flour, soda, and salt.  Add to sugar mixture, beating until blended.
Stir in cornflakes, oats, and chocolate chips.
Drop by tablespoonfulls onto a greased cookie sheet, about 3 inches apart.
Bake at 350 for 9-10 minutes.
Chocolate-Covered Strawberries Cake


Ingredients:
butter, sugar, vanilla extract, flour, baking powder, salt, milk, fresh strawberries, confectioners' sugar, butter, milk, vanilla extract, fresh strawberries, fresh strawberries

Directions:
In a large mixing bowl, cream butter and 1 1/4 cups sugar. Beat in vanilla. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk.
In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 T. at a time, on high until stiff peaks form and sugar is dissolved. Fold into batter. Fold in strawberries.
Pour into two greased and floured 9 inch round baking pans. Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large mixing bowl, combine confectioners' sugar and cocoa. Beat in butter and milk until smooth. Beat in vanilla.
Spread frosting over bottom cake layer; top with sliced strawberries. Top with remaining cake layer; frost top and sides of cake. Dip whole strawberries into frosting; arrange around and on top of cake. Refrigerate leftovers.
Mini Applesauce Muffins


Ingredients:
butter, sugar, eggs, applesauce, flour, baking powder, salt, margarine, sugar, cinnamon

Directions:
In a bowl, cream 1/2 cup butter and sugar. Add eggs and applesauce.
In another bowl, mix flour, baking powder and salt. Add to butter mixture.
Grease mini-muffin tins. Bake at 375°F for 12-15 minutes. Let cool.
Melt 1/2 stick butter. Make a mixture of sugar and cinnamon in bowl. Dip muffin tops in butter, then roll in sugar/cinnamon mixture.
Aunt Martha's Country Green Beans


Ingredients:
fresh green beans, chicken broth, bacon, bacon grease, crushed red pepper flakes, salt, water

Directions:
Using a large pan, put all the ingredients in the pan., Bring to a boil., Cook for approximately two and a half hours., If needed add more water., Make sure the beans are really tender before serving.
Maltese Pea Pasties - Pastizzi Tal Pizelli


Ingredients:
Spanish onions, carrots, puff pastry, mild curry powder, ground black pepper, salt, butter, egg, olive oil, water

Directions:
Follow the packet instructions for soaking the dried marrowfat peas over night, rinse and drain.
In a large pan add the olive oil and soften the diced onion and carrot.
add the curry powder, pepper and salt mix in well.
add the peas, stockcube and top up with hot water covering the peas by a good inch or so. Mix in well and bring to the boil for a minute.
Turn down to a low simmer and cook out for a good few hours, stir occasionally until soft, thick and mushy.
add the knob of butter and mix in well, then remove from the heat and allow to fully cool.
Using premade (shop bought, pre rolled for total ease] puff pastry place about 2-3 tablespoons of the cold mix in a sausage shape down one side of a 4x4 inch square of pastry, roll up into a sausage shape (stick the edge with some beaten egg mix if you need to].
Brush the finished rolls with beaten egg and bake in the oven until golden (follow packet instructions, should be about 180-200C for about 15-30 minutes depending on oven].
Serve hot or cold.
Thai "orange" Curry Chicken


Ingredients:
boneless skinless chicken breasts, coconut milk, red curry paste, fish sauce, brown sugar, red bell peppers, curry powder, lime juice, sweet basil, garlic clove, fresh ginger, onion, olive oil

Directions:
Heat oil in a large skillet over medium heat.
Add chicken, and cook just until white on all sides (do not overcook]. Remove chicken and drain.
Add onion, garlic and ginger and cook until transparent.
Add coconut milk, then add the rest of the ingredients. Mix well and let come to a boil.
Turn down heat to a simmer, and add chicken back into the skillet. Cover and simmer, stirring about every 10 minutes. I usually simmer it for about a half an hour covered, then remove the cover for the last 10 minutes to thicken a bit.
Serve over rice, and enjoy!
Mexican Shrimp and Octopus Soup - Caldo De Camaron Y Pulpo


Ingredients:
water, carrot, celery, potatoes, onion, tomatoes, large shrimp, fresh corn kernels, salt

Directions:
Place the water in a large soup pot, and bring to a boil over medium-high heat. Add octopus, and continue boiling for about 20 minutes.
While the octopus is boiling, heat oil in a skillet over medium-high heat. Add carrots, celery, potatoes, and pasilla pepper. Fry for about 15 minutes, adding the onion and tomato at the very end. The ingredients do not need to be fully cooked.
When the octopus has boiled for 20 minutes, add the shrimp in their shells to the octopus, and let it boil for 5 more minutes.
Add the vegetables from the skillet, and season with salt to your liking. If corn is used, put it in with the shrimp. Let everything simmer together for 15 minutes.
Kicking Southern Style Collard Greens


Ingredients:
olive oil, bacon, onion, garlic cloves, salt, white pepper, chicken broth

Directions:
Heat oil in large pot of medium high heat.  Add bacon, cook until crisp and remove from pan.  Crumble and return to pan.
Add onion and cook with bacon until tender, about 5 minutes.
Add garlic and cook until fragrant.
Add collard greens, cook until they start to wilt.
Add chicken broth, salt, and pepper.
Bring to boil, reduce hit, and simmer for about 45 minutes (until greens are tender].
Nacho Cheeseless Sauce


Ingredients:
silken tofu, salsa, salt, turmeric, nutritional yeast, water, cornstarch, green chilies

Directions:
Mix water and cornstarch.
In a blender, puree tofu, salsa, salt, turmeric, and water-cornstarch mixture. Add nutritional yeast.
Heat oil in a skillet and make bottom of pan is coated. Pour in tofu mixture and spread to cover pan.
Cook tofu mixture on low heat for about 5 minutes, without stirring.
Use a wooden spoon or spatula to mix up the tofu, stirring to get a creamy consistency.
Pour/scrape sauce into a bowl and serve with any combination of chips, beans, lettuce, and/or tomato.
Penne With Cannellini Beans and Anchovies


Ingredients:
garlic cloves, anchovies, crushed red pepper flakes, onion, red bell pepper, olive oil, cannellini beans, white beans, plum tomatoes, penne, penne pasta, frozen chopped spinach, parmesan cheese

Directions:
Combine first 3 ingredients and mince to form paste.
Set aside.
Heat 1/8 cup olive oil in a large(large enough to cook pasta, as well] nonreactive pot over medium high heat.
Add breadcrumbs and cook 3-4 minutes, until crisp, stirring constantly.
Stir in Italian seasoning and pepper, to taste.
Transfer to a bowl and set aside.
Wipe pot clean with a paper towel.
Heat remaining oil in same pot over medium high heat.
Sauté onion and red pepper, till soft(about 5 minutes].
Add garlic paste and cook 1 minute, stirring constantly, until garlic begins to soften.
Stir in beans, tomato, and salt & pepper to taste.
Cook about 1 minute until heated throughout.
Transfer to a large bowl.
Using same pot, cook pasta in boiling salted water 5 minutes.
Add spinach and cook another 5 minutes, or until pasta is al dente.
Drain through a colander, removing as much liquid as possible.
Lightly stir pasta into bean mixture.
Serve sprinkled with breadcrumbs and Parmesan cheese.
Ghirardelli Milk Chocolate Shortbread Cookies


Ingredients:
unsalted butter, powdered sugar, cornstarch, flour, vanilla extract, salt

Directions:
Preheat oven to 350°F Line 2-3 cookie sheets with parchment.
Cream butter and vanilla with mixer. In a separate bowl, sift together powdered sugar, cornstarch, flour and salt. Gradually add dry ingredients to butter, beating constantly on high until the batter is the consistency of whipped butter (about 5 minutes].
Drop dough by heaping teaspoons onto prepared cookie sheets. Bake for about 15 minutes, or until cookies begin to turn golden on edges.
Immediately after removing cookies from oven, press one chocolate piece into the center of each cookie. Cool completely.
Enjoy with milk!
Mallorcan Braised Grouper


Ingredients:
olive oil, garlic cloves, sweet paprika, crushed red pepper flakes, red bell peppers, yellow bell peppers, tomatoes, swiss chard leaves, flat leaf parsley, bay leaf, dry white wine, dried currant, grouper steaks, flour, yukon gold potatoes, olive oil, pine nuts

Directions:
Heat 4 tablespoons olive oil over medium low heat.
Add onion and garlic and cook until soft but not browned, about 7 minutes.
Add paprika and red pepper and  stir for a few seconds.
Add peppers and tomatoes, increase heat to medium,  and cook until the tomatoes begin to release their juice, about 5 minutes.
Stir in chard and  parsley and cook, stirring, just until wilted, 3-4 minutes.
Add bay leaf, wine,  and currants.
Heat to simmering.
Reduce heat to medium low and simmer until vegetables are softened and flavors blended, 5-7 minutes.
At this point the mixture may be covered and refrigerated up to 1 day, or you can finish the dish right away.
Preheat oven to 300°F.
Season fish with salt and pepper.
Heat remaining oil in a skillet over medium heat.
Dust fish lightly with flour and saute for about 30 seconds on each side.  Remove and set aside.
Place potatoes in a single layer, overlapping slightly, in a baking dish large enough to hold the fish snugly in a single layer.
Sprinkle lightly with salt and arrange fish on top.
Remove bay leaf from vegetable mixture and discard.
Season mixture with salt and pepper and spoon vegetable mixture and juices evenly over fish.
Drizzle with olive oil and sprinkle with pine nuts.
Bake at 300° until very tender, 45-50 minutes depending on thickness.  Let cool for 10 minutes before serving.
Rose Hip Jelly


Ingredients:
water, sugar, margarine, butter

Directions:
Remove the blossom remnant from the rose hips.
Bring the rose hips and enough water to cover them to a boil and simmer for about 10 minutes.
Crush the rose hips or chop in a food processor.
Strain the juice in a cheesecloth-lined sieve.
Add any additional water if need to bring the juice up to 4 cups.
Bring the juice and sugar to a boil.
Add the margarine, then the liquid pectin.
Bring back to a boil, stirring constantly; boil hard for 1 minute.
Remove from heat.
Skim foam from surface.
Pour into sterile pint jars and seal.
Process in boiling water bath for 5 minutes.
Bria's Nutty Oatmeal Bars


Ingredients:
oatmeal, brown sugar, peanut butter, honey, butter, vanilla extract, cinnamon

Directions:
Preheat 350 degrees.
Mix together, oatmeal, peanut butter, brown sugar, honey, butter, extracts, nuts, and fruit if you're adding.
Spread into a greased 13X9X2 pan.
Sprinkle cinnamon on top,(optional].
Bake at 350 for 25-30 minutes until brown around edges.
Allow to cool completely before cutting.
Enjoy!
Baja Shrimp Tacos With Jicama-Corn Salsa and Ranch Crema #RSC


Ingredients:
shrimp, milk, olive oil, jicama, roma tomatoes, frozen corn, fresh chives, lemons, kosher salt, fresh cracked pepper, corn tortillas

Directions:
For Salsa:  In medium bowl, combine jicama, tomato, corn, jalopeno, 3 tablespoons chives, zest and juice of 1 lemon, salt and pepper.  Set aside.
For Ranch Crema:  In small bowl, combine, yogurt, 3 tablespoons chives, 1 tablespoon dry ranch dip mix, zest and juice of 1 lemon.  Set aside.
In small bowl, whisk milk with remaining 2 tablespoons dry ranch dip mix.  Place shrimp in mixture and let marinate for 4-5 minutes.
Spread bread crumbs on plate.  Shake off excess milk mixture from shrimp and toss in bread crumbs till coated.
Heat olive oil in a large skillet over medium high heat.  In 2 seperate batches, brown shrimp till fully cooked and drain on paper towel.
Heat corn tortillas in the microwave covered in wet paper towel for 20 seconds till warmed through.
To assemble:  Place 4 shrimp on each tortilla and top with heaping spoonful of jicama-corn salsa.  Drizzle with ranch crema and enjoy!
Cheezy Crispy Kale Chips (Vegan)


Ingredients:
kale, cashews, nutritional yeast, water, salt, onion powder, cayenne pepper

Directions:
Separate kale leaves from stems and tear into large pieces.
Add kale leaves to a large bowl.
Grind cashews to a fine consistency in a food processor or blender.
Add in remaining ingredients and blend until a thin paste is formed.
Combine cashew butter mixture with kale leaves by hand, coat thoroughly.
Lay coated kale pieces in a single layer in air fryer and cook at 360°F for 8 to 10 minutes or in an oven at 300°F for 25-30 minutes flipping once halfway through.
Store in sealed container in fridge for 4-5 days.