xiaoxl/recipe_data huggingface dataset:
Orange Pound Cake
Category: desserts
By springfield70

This pound cake is rich, moist, and bursting with orange flavor. Top with a scoop of vanilla ice cream before drizzling with syrup.

Ingredients:
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
3 cups white sugar
1 cup unsalted butter, at room temperature
6 large eggs, at room temperature
1 teaspoon vanilla extract
2 each oranges, zested
1 cup sour cream, at room temperature
1 ½ cups fresh orange juice
1 cup white sugar
1  orange, zested
3 tablespoons unsalted butter

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®). Sift flour, baking powder, salt, and baking soda together in a bowl; set aside. Beat white sugar and butter together in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Beat in eggs one at a time, then beat in vanilla extract and orange zest. Add flour alternately with sour cream in 3 additions, beginning and ending with flour. Beat until smooth. Scrape the sides of the bowl with a rubber spatula. Spread evenly in the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool on a wire rack for 10 minutes, then unmold the cake onto the wire rack to cool completely. While the cake is cooling, bring orange juice, sugar, and orange zest to a boil in a small saucepan over medium-high heat. Reduce heat and cook until syrupy, about 15 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time. Drizzle warm syrup over cake slices.

Prep time: 20 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 45 mins
Yields: 1 Bundt(R) cake

Calories: 628
Fat: 25.1 g
Saturated fat: 14.9 g
Carbohydrates: 95.7 g
Sugars: 70.2 g
Dietary fiber: 1.1 g
Protein: 7.5 g
Cholesterol: 149.7 mg
Sodium: 192 mg
Renal-Friendly Macaroni Salad


Ingredients:
elbow macaroni, celery, sweet onion, garlic cloves, red sweet bell pepper, mayonnaise, Dijon mustard, apple cider vinegar, sugar, black pepper, celery seed

Directions:
Mix cooled macaroni, celery, onions, bell pepper together in a large bowl.
In a separate bowl mix together the mayonnaise, mustard, vinegar, pickle relish, sugar, salt, and celery seed, stirring well.
Stir dressing into the macaroni mixture.
Stir in the crumbled bacon.
Serve chilled.
BBQ'd Pork Sandwiches


Ingredients:
beer, barbecue sauce, cheese

Directions:
In a large saucepan combine pork, bbq sauce and beer.
Cook over high heat until boiling.
Reduce heat to med-low and cover for 10 minutes.
Serve between two slices of bread and top with cheese if desired (better if the bread is toasted].
Pear Chutney


Ingredients:
bartlett pears, brown sugar, cider vinegar, onion, golden raisin, preserved gingerroot, garlic clove, cayenne pepper, salt, ground cinnamon, ground cloves, mustard seeds

Directions:
Combine brown sugar & vinegar in large saucepan & bring to boil.
Add diced pears & all other ingredients.
Cook slowly, stirring from time to time, until mixture is thick, about 1 hour.
Either pour chutney into hot, sterilized jars & seal, OR keep covered in refrigerator 3-4 weeks.
Can be used as a side with lamb or ham or as an appetizer with cream cheese & crackers.
Fish With Figs, Bacon and Pecans


Ingredients:
red pepper flakes, white wine, shallots, garlic cloves, pecans

Directions:
Preheat oven to 350 degrees.
Fry bacon in an ovenproof skillet and drain on paper towels.  Leave the bacon grease in the skillet -- that adds lots of flavor! Add shallots, garlic, and red pepper flakes to the skillet.  Saute for 2 minutes over medium heat.
Chop bacon into half inch pieces.
Add white wine, preserves, pecans and bacon to the skillet and reduce for about 4 minutes. Pour the mixture into a bowl and reserve.
Season both sides of the filets with salt and pepper and place in the skillet.  If you are not using fresh fish, you may need to add some other seasonings. Cover the fish with the fig mixture and bake in the oven for 20 minutes.
Serve with your favorite rice/couscous and a salad.
Enjoy!
Oh My Gosh....this is Good Pasta!


Ingredients:
fettuccine, butter, ricotta cheese, parmesan cheese, tomatoes, fresh basil, dried basil

Directions:
Cook and drain pasta according to package directions., Drain and put back in the saucepan., While pasta is cooking, stir together the butter, ricotta and 1/2 cup parmesan., Toss this with the hot pasta., Put in serving dish or dishes., Top with tomato, basil and remaining parmesan.
Firecracker Casserole
Category: main-dish
By lajune

This recipe is a family favorite. My teenagers love it. Hearty and spicy!

Ingredients:
2 pounds ground beef
1  onion, chopped
1 (15 ounce) can black beans, drained and rinsed
2 tablespoons chili powder
1 tablespoon ground cumin
½ teaspoon salt
4 (7 inch) flour tortillas
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 (10.5 ounce) can cream of mushroom soup
1 cup shredded Cheddar cheese

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Heat a large skillet over medium-high heat. Cook and stir the ground beef with the onion in the hot skillet until completely browned, 7 to 10 minutes; drain any excess fat. Stir the black beans, chili powder, cumin, and salt to the beef mixture; cook and stir until hot, about 5 minutes. Pour the mixture into the prepared baking dish. Arrange the tortillas atop the beef mixture. Mix the tomatoes with green chile peppers and cream of mushroom soup together in a bowl; spread over the tortillas. Top with the Cheddar cheese. Bake in the preheated oven until cooked through and the cheese is melted completely, 25 to 30 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 10 servings

Calories: 293.4
Fat: 17.7 g
Saturated fat: 7.3 g
Carbohydrates: 13 g
Sugars: 1.4 g
Dietary fiber: 1.6 g
Protein: 20.3 g
Cholesterol: 66.9 mg
Sodium: 701.1 mg
Chicken and Green Chili Enchiladas


Ingredients:
green chilies, light sour cream, corn tortillas

Directions:
Heat oven to 375 degrees.
Mix chicken, chilies and 1 cup each sour cream and cheese; spoon down centers of tortillas.  Roll up.
Spread 1 cup sauce onto bottom of 13x9 pan.  Add enchiladas, seam-sides down; top with remaining sauce.  Cover.
Bake 20 minutes or until heated through.  Sprinkle with remaining cheese; bake 5 minutes or until melted.  Serve topped with remaining sour cream.
Girlish Figure


Ingredients:
character(0]

Directions:
Combine Malibu Coconut Rum and Light Cranberry Juice in a highball glass filled with ice.
Add Diet Lemon-Lime soda to top.
Garnish with a slice of lime.
Kossman's Banana Cake


Ingredients:
sugar, butter, salt, vanilla, buttermilk, flour, baking soda

Directions:
Cream butter and sugar. add bananas and yolks
Beat egg whites until stiff.
Combine dry ingredients.
Add vanilla and milk to creamed mixture.( i also added teaspoon of lemon juice for baking soda].
Add dry mixture.
Fold in whites.
Pour into greased cake pan.
Bake in 350 degree oven until the cake springs back when touched. i used bundt pan and it took 40 minutes but 9x13 is 30 minutes.
Cream Cheese Frosting


Ingredients:
cream cheese, vanilla, butter, powdered sugar

Directions:
Beat Cream Cheese and Butter at high speed till very fluffy., Add Powdered Sugar and vanilla at low speed till all is blended inches., Whip at high speed till fluffy.
Curried Chicken and Vegetables


Ingredients:
flour, salt, pepper, butter, onion, green pepper, flour, salt, pepper, curry powder, tomatoes, water, cooked rice

Directions:
Pull skin from chicken breasts and remove the bone.
Flatten each half by placing between 2 pieces of wax paper and pounding with the back of a heavy knife or mallet.
Cut each half into two pieces to make fillets.
Combine 1/4 cup flour, 1/2 tsp salt and 1/8 tsp pepper in plastic bag.
Add chicken to bag and shake well to coat chicken.
Melt butter in a large skillet. Suate chicken until brown on both sides.
Remove from skillet.
Saute onion and green pepper until almost tender in same skillet.
Stir in the 1 tbs flour, 1 tsp salt, 1/8 tsp pepper and curry powder.
Add tomatoes, instant broth, and water.
Bring to a boil, then lower heat and simmer covered for 20 minute.
Remove cover and simmer 5 more minute or until sauce thickens.
Return chicken to sauce and cover.  Simmer 15 minutes longer or until chicken is tender.
Honey Mustard Grilled Chicken
Category: meat-and-poultry
By Connie

'If ye have faith as a grain of mustard seed', ye shall make and enjoy this simple, tangy, delicious grilled chicken dish!

Ingredients:
⅓ cup Dijon mustard
¼ cup honey
2 tablespoons mayonnaise
1 teaspoon steak sauce
4  skinless, boneless chicken breast halves

Directions:
Preheat the grill for medium heat. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 265.9
Fat: 8.3 g
Saturated fat: 1.6 g
Carbohydrates: 22 g
Sugars: 17.5 g
Dietary fiber: 0.1 g
Protein: 24.7 g
Cholesterol: 69.8 mg
Sodium: 617.6 mg
French Dip Panini


Ingredients:
butter, shallot, cornstarch, beef broth, roast beef, baguette, monterey jack pepper cheese

Directions:
In a medium saucepan, melt 2 tablespoons butter over medium heat. Add the shallot and cook, stirring, until translucent, 1 to 2 minutes. Add the cornstarch and cook for 1 minute. Whisk in the beef broth.
Add the roast beef to the sauce and warm over low heat.
Preheat a nonstick grill pan over medium heat. Spread the remaining 2 tablespoons butter on the split sides of the baguette sections. Using tongs, top half the sections with the warm roast beef, reserving the sauce. Top with the cheese and the remaining baguette sections. Place the 4 panini on the hot pan. Weigh down with a heavy skillet and cook for 2 minutes, then flip the panini and cook for 2 minutes longer.
Remove the panini from the heat and divide the sauce among 4 small bowls for dipping.
Tomato-Basil Alfredo Pasta


Ingredients:
fettuccine, butter, red onion, garlic, milk, cherry tomatoes, basil, cayenne pepper, parmesan cheese

Directions:
Boil the noodles in a pot of water.
In a medium-sized saucepan, saute the garlic, onions, and cherry tomatoes in the butter on medium heat.
When the ingredients are sauteed, add the milk, basil, cayenne pepper, and Parmesan cheese.
Stir the sauce and turn down to low heat. Smash the tomatoes as you stir the sauce to get the juice in the sauce.
Keep the sauce on low heat, until the noodles are done boiling. If the noodles are done before the sauce, strain them, add them to the sauce, and stir.
Top with more cheese and cayenne pepper if desired.
Enjoy!
Bangledeshi Style Chicken Korma


Ingredients:
plain yogurt, ginger paste, garlic paste, chicken drumsticks, ghee, unsalted butter, olive oil, onion, cinnamon stick, cardamom pods, bay leaf, salt, salt, boiling water, fresh lemon juice, sugar, golden raisin, golden raisin, shallots

Directions:
Combine yogurt, ginger, and garlic; add chicken and marinate for one hour, up to a day.
Heat the ghee and oil in saucepan set over medium heat; add onions and saute until they begin to caramelize.
Stir in cinnamon, cardamom, and the bay leaf; add marinated chicken and season with salt.
Increase the heat to medium high; the heat will create a sauce from the marinade.
Cook, stirring often to prevent sticking and/or browning, for 10 minutes.
Slowly drizzle in the boiling water until the chicken is nearly submerged (the amount of liquid given off will vary according to your particular chicken].
Bring to a boil, then reduce heat to maintain a simmer, cover, and cook for 20 to 30 minutes.
Stir in the lemon juice, ground almonds, sugar, raisins, and green chilies; cover and cook another 5 minutes to meld the flavors.
Garnish with slivered almonds, more raisins (if desired], and crispy shallots.
Pesto Swirl Rolls


Ingredients:
warm water, egg, butter, pesto sauce, sun-dried tomato packed in oil, parmesan cheese

Directions:
Lightly grease a 13-by-9-inch baking pan; set aside.
Prepare dough according to package directions using water, egg and butter; knead on a floured board for 5 minutes.
Roll or press into a 12-by-14 inch rectangle.
Spread with pesto
Sprinkle with sun-dried tomatoes and 2 tablespoons cheese.
Roll up dough starting at the short end.
With a very sharp knife, cut into 12 equal pieces and place cut side up in prepared pan.
Sprinkle with remaining 2 tablespoons cheese.
Cover and let stand in a warm place for 30 minutes or until double in size.
Preheat oven to 400°F
Bake for 20 to 25 minutes or until cooked through.
To Die For Garlic Feta Pate
Category: appetizers-and-snacks
By DARLENE HINTON

Friends beg me to make this when they come over. Cream cheese, garlic, anchovies, feta cheese and fresh chives are quickly blended and ready to serve in this easy gourmet snack. Even serious dieters can't resist this heavenly spread! Serve with crackers, toasted pita wedges, or sliced baguette.

Ingredients:
2 cloves garlic, minced
4  anchovy fillets, chopped
6 tablespoons butter, softened
1 (8 ounce) package cream cheese, softened
¾ cup crumbled feta cheese
¼ cup sour cream
1 tablespoon chopped fresh chives
1 dash hot pepper sauce (e.g. Tabasco™), or to taste
freshly ground black pepper to taste

Directions:
Combine the garlic, anchovies, butter, cream cheese, feta cheese, sour cream, chives, hot pepper sauce and pepper in the container of a food processor. Process until smooth. Transfer to a serving bowl, and serve with crackers, bread slices, or pita chips.

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

Calories: 128.8
Fat: 12.6 g
Saturated fat: 8.1 g
Carbohydrates: 1.2 g
Sugars: 0.5 g
Protein: 3.2 g
Cholesterol: 39.8 mg
Sodium: 243 mg
Tinker's Cuddy / Homemade Frosty Paws


Ingredients:
vanilla yogurt, bananas, peanut butter, honey

Directions:
Blend all ingredients together and freeze in 3-ounce paper cups., Microwave just a few seconds before serving.
Strawberry Daiquiri Sorbet


Ingredients:
water, sugar, fresh strawberries, light rum, lime zest, lime juice

Directions:
In a saucepan combine water and sugar.
Heat over medium heat until mixture comes to a boil and sugar dissolves.
Remove from heat and cool syrup completely.
Place strawberries in a food processor bowl or blender container. Cover; process or blend till nearly smooth.
In a bowl stir together pureed strawberries, rum, lime peel, lime juice, and orange liqueur. Stir in the cooled syrup.
Freeze in a 4-quart ice cream freezer according to the manufacturer’s directions.
Cream Cheese & Sausage Croissants


Ingredients:
breakfast sausage, cream cheese

Directions:
Brown sausage in skillet.
In a bowl, mix sausage with cream cheese.
Roll out each croissant pkg into a rectangle, pinching together at the seams to make one large piece.
Place the 1/2 of the cheese mixture down the middle(the entire length of each rectangle] and fold one side of the dough to the middle and the other and pinch the top together at the seam.
Wrap in plastic wrap or foil and refrigerate over night.
In the morning, preheat oven according to croissant directions.
Remove wrap and slice in 1/2 inch slices and place on cookie sheet.
Bake for 15-20 minutes.
Mexican Chocolate Mousse


Ingredients:
salt, milk, cocoa powder, instant chocolate pudding mix

Directions:
1] In a small pot, melt 1 tablet of Mexican chocolate in the milk on medium heat. Stir frequently until tablet is dissolved and mixture is free of large clumps. Add salt. Mixture may appear grainy. Take off heat and set aside to cool.
2] In a large bowl, stir cocoa powder and nstant pudding mix. Slowly add whipping cream to dry mix. Beat on high until mixture thickens. Add chocolate/milk/salt mixture and beat on high until fluffy. Chocolate mixture may be warm when added.
3] Fill cups and chill 2-3 hours. I find the mousse tastes even better after at least 6 hours in the fridge. Can be topped with whip cream or cool whip.
Swiss Turkey Burgers


Ingredients:
ground turkey, swiss cheese, Dijon mustard, black pepper, salt

Directions:
Combine the turkey, Swiss cheese, egg, mustard, bread crumbs, pepper and salt in a medium bowl.
Shape into 4 patties.
Preheat the grill and spray with cooking spray.
Grill burgers for 7-8 minutes. Serve on onion rolls.
Grilled Arepas With Cheese


Ingredients:
corn kernel, cornmeal, sugar, sour cream, manchego cheese, butter, cheese

Directions:
Place corn kernels and chicken stock in a blender or food processor and process until smooth.
Pour the cornmeal into a large bowl.
Stir in the sugar and sour cream.
Stir in corn mixture.
Add cheese.
Form mixture into a ball.
Separate dough into 8 pieces.
Roll each piece into a ball and then flatten into a pancake about 1/4-inch thick and 2 inches in diameter ( rub your fingers around the edge so that it maintains its thickness].
Preheat grill.
Brush the arepas lightly with the melted butter.
Grill the arepas until golden, about 3 minutes on each side. They should be toasted on the outside, but soft in the middle.
Let cool to room temperature.
Before serving, top with a spread of the farmer's cheese.
Watergate Cake III
Category: desserts
By Shawna Wallis

I leave the coconut and nuts out, and it is still very good.  I get rave reviews when I take it anywhere!

Ingredients:
1 (18.25 ounce) package white cake mix
1 (3 ounce) package instant pistachio pudding mix
3  eggs
1 cup lemon-lime flavored carbonated beverage
¾ cup vegetable oil
½ cup flaked coconut  (Optional)
½ cup chopped walnuts  (Optional)
1 (3 ounce) package instant pistachio pudding mix
1 cup milk
1 (8 ounce) container frozen whipped topping, thawed

Directions:
Mix together cake mix, 1 box pudding mix, eggs, oil, and soda drink.  Stir in coconut and nuts if desired.  Pour into a greased 9 x 13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.  Cool. Beat 1 box pudding and milk together.  Fold in whipped topping.  Frost cooled cake.  Keep refrigerated.

Yields: 1 - 9 x 13 inch sheet cake

Calories: 340
Fat: 19.4 g
Saturated fat: 5.5 g
Carbohydrates: 38.7 g
Sugars: 29.2 g
Dietary fiber: 0.7 g
Protein: 3.5 g
Cholesterol: 32.1 mg
Sodium: 374.3 mg
Beet Kvass


Ingredients:
beets, sea salt, water

Directions:
Scrub the beets very well and chop into 1” chunks.
Put all the ingredients into the 1 gallon glass jar.
Stir well and put the lid on it but not too tight because you need some gas to escape.
Set aside 3 days in a shaded room average temperature 78 degrees is very favorable
Skim any excess lacto-ferment from the top with a spoon or stir it in whatever suits you.
put in the fridge – drink at will.
serve chilled.
makes 12 cups or 24 - 4oz servings.
Peach Coffee Cake


Ingredients:
brown sugar, pecans, firm butter, eggs, sour cream

Directions:
Grease & flour 9x13 pan.
Mix 2/3 cup cake mix with sugar, nuts and butter until crumbly.
Beat eggs and blend in sour cream and remaining cake mix, batter will be slightly lumpy.
Spread 1/2 batter in pan, sprinkle top with 1/2 sugar mixture.  Spoon on peaches, spoon on rest of batter and top with rest of sugar mixture.
Bake 350 for 30 to 40 minutes.
Blueberry Cheesecake Bars


Ingredients:
butter, graham cracker crumbs, cream cheese, sugar, eggs, vanilla, blueberries

Directions:
Preheat oven to 350°F Combine butter and graham cracker crumbs and press firmly and evenly onto bottom of 9 X 13-inch baking pan.
Beat cream cheese until smooth. Add sugar, eggs and vanila, beating until well blended. Set aside.
Stir jam until softened and spread evenly over crust; sprinkle with blueberries. Top with cream cheese mixture.
Bake 30 minutes or until slightly puffed. Cool completely in pan.
Refrigerate leftover bars for up to 3 days.
Armenian Rice and Noodles


Ingredients:
butter, margarine, water, long grain rice, salt, pepper

Directions:
Break noodles into small (1"] pieces.
Melt butter in med-large saucepan; cook noodles in butter 5 min, stirring frequently.
Add remaining ingredients.
Bring to boil, stirring a few times; reduce heat.
Simmer, covered, 14 min (don't peek!] Remove from heat, fluff with fork.
Cover and let steam 5-10 min.
Garnish with snipped parsley if desired.
Broccoli Bake


Ingredients:
broccoli florets, milk, cheddar cheese, black pepper, cheddar cheese

Directions:
Heat oven to 350., Mix broccoli, red pepper, soup, milk, first quantity of cheese and black pepper., Add half the onions., Spread in 2 quart casserole., Bake 25 minutes., Top with remaining onions and cheese., Bake about 5 minutes to melt cheese., Note.you can use fresh broccoli, or frozen. If frozen, thaw first.
Baked Beans With Sweet Pickle Juice


Ingredients:
light brown sugar, ketchup, yellow mustard, molasses, sweet pickle juice, yellow onion, bacon

Directions:
Heat the oven to 250°. Put the pork and beans, brown sugar, ketchup, mustard, molasses, and pickle juice in a large bowl and mix well (if making half the recipe this can be done right in your 2-quart bean pot]. Divide mixture between two 2-quart bean pots, or put it all in one 4-quart bean pot.
Top the bean mixture with the chopped onion and the bacon. Bake, uncovered, until the bacon is crisp and the beans are hot and bubbling, about 4 hours. Increase the temperature of the oven to 350° and bake for another hour. Remove the pots from the oven and allow the beans to cool slightly. Stir the onions and bacon into the beans before serving.
Cranberry Cream Salad


Ingredients:
cranberries, sugar, miniature marshmallow, crushed pineapple

Directions:
Chop cranberries in a food processor or blender.  Don't cut them too finely as you'll want to have larger chucks in there too.  If using frozen berries, chop while still frozen.
Combine cranberries and sugar.  Let stand for 2 hours.
In a large bowl, whip cream until stiff.
Fold in the marshmallows and pineapple.
Give the cranberries and sugar a stir, then gently fold it into the whipped cream mixture.  Over mixing will turn the entire mixture pink.  While it won't change the taste, or make it any less attractive, try to have a few 'ribbons' of cranberry throughout the bowl.
Spoon into a large glass serving bowl or individual parfait glasses.  Chill until ready to serve.
Easy Peasy Pot Roast


Ingredients:
character(0]

Directions:
Place roast in crockpot.
Mix both cans of soup and dry beefy onion seasoning in bowl, and pour over roast.
Turn on low, and cook for 8 hours, or until the roast is desired tenderness.
That's it -- REALLY!
We usually serve this with cowboy mashed potatoes and rolls.
ENJOY!