xiaoxl/recipe_data huggingface dataset:
Red Capsicum Toasts


Ingredients:
red capsicums, olive oil, brown sugar, dry white wine, basil, lime

Directions:
Cut capsicums in quarters, remove membrane and seeds.
Grill capsicum, skin side  up, until skin blackens and blisters; peel skins from them.
Finely chop  capsicum.
Heat oil in pan, stir in peppers and sugar, cook over low heat,  covered, for about 45 minutes or until capsicums are soft, stirring  occasionally.
Stir in wine and vinegar, bring to the boil, simmer, uncovered  for about 15 minutes or until thick, remove from heat; strain, cool then stir in the basil.
Remove the crusts and cut  the bread into 2 1/2cm squares, place on an ungreased oven tray and bake in a moderate oven about 10 minutes or until  lightly browned, cool.
Spoon capsicum mixture onto toast squares, top with lime  wedges.
The capsicum and toasts can be made a day ahead of time.
Rum Cake With a Butter Rum Glaze


Ingredients:
pecans, vanilla instant pudding mix, sour cream, Bacardi dark rum, water, eggs, pure vanilla extract, unsalted butter, light brown sugar, Bacardi dark rum

Directions:
Prepare the cake pan by misting with vegetable oil and placing pecans in bottom of bundt pan if desired.  Preheat oven to 350 degrees.
Place cake mix, pudding mix, sour cream, oil, 1.3 cup of rum, water, eggs, and vanilla in a large mixing bowl and beat with electric mixer on low speed until the ingredients are just incorporated (about 30 seconds]. Stop mixing and scrape down the sides of the bowl with rubber spatula.
Increase the speed of the machine to medium and beat the batter until smooth (1 1/2 to 2 minutes longer].
Pour batter into prepared cake pan and smooth the top with a spatula.
Place cake in oven and bake until the top springs back when lightly pressed with finger.  Approximately 40 to 45 minutes.
While the cake is baking, make the buttered rum glaze.  Place butter in small sauce pan over low heat and stir until melted.  Add the brown sugar and 3 tbsp of rum and stir to combine.  Cook over low heat until the sugar dissolves and the mixture boils and thickens (approx 3 minutes].  Remove from heat and let the glaze cool.
Transfer the Bundt pan to a wire rack and let cake cook for 10 minutes.  The gently shake the pan and invert it on a wire rack to cool.  Let cool.  Cool for at least 10 minutes.
Using wooden skewers ( I use toothpicks], poke a dozen holes in the top of the cake and very slowly pour over warm cake so that the glaze can soak into the cake.
Store this cake in a cake saver at room temp for up to 3 days.  Freeze unglazed cake for up to 3 months.  Let cake thaw overnight on countertop before glazing.
Mu Shu Chicken Patties With Seared Napa Cabbage


Ingredients:
ground chicken, scallions, fresh ginger, tamari soy sauce, garlic cloves, napa cabbage, toasted sesame seeds, hoisin sauce

Directions:
In a medium bowl, mix the chicken with the scallions, ginger, tamari, garlic and grill seasoning. Form into 8 small patties.
In a large nonstick skillet, heat 1 tablespoon oil, 1 turn of the pan, over medium-high to high heat until smoking. Add the patties and cook until well done, about 5 minutes on each side; transfer to a plate.
Add the remaining 2 tablespoons oil to the skillet and heat to smoking, then add the cabbage and stir-fry until wilted. Season with salt and add the sesame seeds.
Pile the cabbage on plates and serve with 2 chicken patties per person. Pass the hoisin sauce around the table.
Caponata With Fennel, Olives and Raisins


Ingredients:
olive oil, eggplants, red bell peppers, fennel bulbs, garlic cloves, kalamata olive, golden raisin, tomato sauce, red wine vinegar, fresh basil, sugar

Directions:
Heat oil in heavy large pot over medium-high heat. Add eggplant, bell peppers, fennel, and garlic; sauté until eggplant is tender, about 10 minutes.
Add olives and raisins, then mix in tomato sauce and vinegar. Cover, reduce heat to medium-low, and simmer 15 minutes, stirring occasionally.
Uncover and simmer until caponata is thick and vegetables are tender, stirring occasionally, about 15 minutes longer. Mix in basil.
Season caponata to taste with sugar, salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.] Serve at room temperature. Makes 6 cups.
Whole-Grain Zucchini Banana Bread


Ingredients:
bananas, eggs, sugar, vanilla extract, canola oil, olive oil, zucchini, whole wheat flour, ground flax seeds, raisins, salt, baking powder, baking soda, cinnamon

Directions:
Preheat oven to 350°F.
Prepare loaf pan or muffin tins with cooking spray.
In a large bowl, beat together bananas, eggs, sugar, vanilla and oil.
Stir in grated zucchini.
In a separate bowl combine the remaining ingredients.
Stir flour mixture into banana mixture.
Pour into prepared loaf pan or muffin tins.
Bake approximately 45 minutes for loaf pan and 25 minutes for muffins until a toothpick tests clean.
Juiciest Hamburgers Ever
Category: main-dish
By Jane

No more dry, lackluster burgers. These are juicy, and spices can be easily added or changed to suit anyone's taste. Baste frequently with your favorite barbeque sauce. If you find the meat mixture too mushy, just add more bread crumbs until it forms patties that hold their shape.

Ingredients:
2 pounds ground beef
1  egg, beaten
¾ cup dry bread crumbs
3 tablespoons evaporated milk
2 tablespoons Worcestershire sauce
⅛ teaspoon cayenne pepper
2 cloves garlic, minced

Directions:
Preheat grill for high heat. In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties. Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.

Prep time: 15 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 8 servings

Calories: 288.1
Fat: 17.8 g
Saturated fat: 7 g
Carbohydrates: 9.1 g
Sugars: 1.7 g
Dietary fiber: 0.5 g
Protein: 21.5 g
Cholesterol: 95.5 mg
Sodium: 196.3 mg
Instant Pot® Keto Ranch Chicken
Category: meat-and-poultry
By wyztat2

Ranch, cheese, bacon, and chicken all in one delicious dish, made with no fuss in the Instant Pot®.

Ingredients:
2 pounds skinless, boneless chicken breast
1 (8 ounce) package cream cheese
1 (1 ounce) package ranch dressing mix
½ cup water
6 slices cooked bacon, chopped
1 cup Cheddar cheese

Directions:
Combine chicken and cream cheese in a multi-functional pressure cooker (such as Instant Pot®). Sprinkle with ranch seasoning and add water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken and shred using 2 forks; return chicken to pot. Select low heat according to according to manufacturer's instructions. Add Cheddar cheese and bacon. Stir to combine and heat through, 2 to 3 minutes.

Prep time: 5 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 servings

Calories: 530.9
Fat: 36.5 g
Saturated fat: 17 g
Carbohydrates: 12.8 g
Sugars: 0.2 g
Dietary fiber: 0.3 g
Protein: 36.1 g
Cholesterol: 157.1 mg
Sodium: 1045.1 mg
Zucchini Cornbread
Category: bread
By Judy McAllister

Another way to use that summer zucchini squash.

Ingredients:
1 cup coarsely chopped zucchini
1 cup milk
½ cup chopped onion
2  eggs
¼ cup vegetable oil
1 ¼ cups cornmeal
1 cup all-purpose flour
2 tablespoons white sugar
4 teaspoons baking powder
1 teaspoon salt
1 cup shredded Cheddar cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch cast-iron skillet, and place it into the oven while it preheats. Place the zucchini, milk, onion, eggs, and vegetable oil into a blender, and pulse 5 to 8 times, until thoroughly mixed and the zucchini and onion have been chopped into very small pieces. Mix together the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine, and gently mix in the Cheddar cheese. Carefully pour the batter into the hot greased skillet, smooth it out with a spoon, and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 306.7
Fat: 13.9 g
Saturated fat: 4.9 g
Carbohydrates: 36 g
Sugars: 5.8 g
Dietary fiber: 1.6 g
Protein: 9.6 g
Cholesterol: 63.8 mg
Sodium: 656 mg
Cherry Fruit Dip


Ingredients:
marshmallow creme, cream cheese, maraschino cherry juice, maraschino cherries

Directions:
In a bowl, add the marshmallow creme and cream cheese; mix until well blended (adding cherry juice gradually to help blend].
Stir in the chopped maraschino cherries.
Serve immediately with fresh fruit, or refrigerate until ready to serve.
Note: Serve with cantaloupe, honey dew, seedless red and green grapes, fresh pineapple, strawberries and watermelon.
Gluten-Free Rolled Ham Sandwiches


Ingredients:
white corn tortillas, ham, prepared yellow mustard, lettuce, asparagus

Directions:
Heat the tortilla for a few seconds in the microwave (to make more pliable].
Spread sandwich spread evenly over the tortilla.
Lay ham slices overtop.
Spread with mustard.
Lay lettuce leaves overtop.
Starting at one end, place pickled aparagus spears on the tortilla and roll up, pinwheel-style.
Secure with toothpicks and cut into thirds.
Enjoy!
Grandmother's Oatmeal Coconut Cookies
Category: desserts
By JULES2JEWELS

My grandmother used to always have these cookies when we went to visit. They are the best oatmeal cookie you'll ever eat.

Ingredients:
1 ½ cups brown sugar
1 cup white sugar
¾ cup butter, softened
2  eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon baking powder
1 cup oats
1 cup crispy rice cereal (such as Rice Krispies®)
1 cup flaked coconut

Directions:
Preheat oven to 350 degrees F (175 degrees C). Beat brown sugar, white sugar, and butter together with an electric mixer in a large bowl until smooth. Add 1 egg one at a time, allowing the first to blend into the butter mixture before adding the next with the vanilla. Stir flour, baking soda, salt, and baking powder together in a bowl. Beat into the butter mixture until just incorporated into a dough. Fold oats, crispy rice cereal, and coconut into the dough; mixing just enough to evenly combine. Drop cookie dough by teaspoonful onto baking sheets. Bake in preheated oven until browned, 8 to 9 minutes. Cool cookies slightly on baking sheets before moving to cooling racks to cool completely.

Prep time: 15 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 100 small cookies

Calories: 101.4
Fat: 3.5 g
Saturated fat: 2.2 g
Carbohydrates: 16.7 g
Sugars: 11.1 g
Dietary fiber: 0.4 g
Protein: 1.1 g
Cholesterol: 13.9 mg
Sodium: 85.9 mg
Vegetable Chowder
Category: soups-stews-and-chili
By TALL MOM

Quick, easy, and verrrry good.  Vegetable bouillon cubes, substituted for the chicken, will make this a vegetarian delight.

Ingredients:
½ cup chopped red bell pepper
½ cup chopped onion
¼ cup margarine
1 cup chopped celery
1 cup cauliflower, chopped
1 cup diced carrots
1 cup fresh chopped broccoli
3 cups water
3 cubes  chicken bouillon
½ cup all-purpose flour
1 tablespoon chopped fresh parsley
3 cups shredded Cheddar cheese
salt to taste
ground black pepper to taste
1 ½ cups milk

Directions:
In a Dutch oven or soup kettle, saute the pepper and onions in butter or margarine until tender. Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil.  Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender. Combine flour and milk until smooth; stir into pan.  Bring soup to a boil; cook and stir for 2 minutes.  Mix in the parsley.  Just before serving, stir in the cheese until melted.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 6 - 8 servings

Calories: 341.3
Fat: 23.9 g
Saturated fat: 12.1 g
Carbohydrates: 16 g
Sugars: 5.4 g
Dietary fiber: 2.1 g
Protein: 16.3 g
Cholesterol: 55.3 mg
Sodium: 927.1 mg
Broccoli with Lemon Butter Sauce
Category: side-dish
By MARDI1030

A fast and zesty take on frozen broccoli. Can also use fresh broccoli. Great summer dish. Can be served hot or cold.

Ingredients:
¼ cup butter or margarine
¼ cup water
1  lemon, juiced
¼ teaspoon cayenne pepper
salt and pepper to taste
1 (16 ounce) package frozen broccoli florets

Directions:
In a large skillet, combine the butter, water, lemon juice, cayenne pepper, salt and pepper. Bring to a simmer over medium heat. Add the broccoli to the pan, stir to coat, and cover with a lid. Cook for 10 to 15 minutes over medium-low heat, stirring once, until broccoli is tender but still bright green. Serve warm, or refrigerate and serve cold.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 4 servings

Calories: 137
Fat: 11.9 g
Saturated fat: 7.4 g
Carbohydrates: 8.4 g
Sugars: 1.6 g
Dietary fiber: 4.7 g
Protein: 3.6 g
Cholesterol: 30.5 mg
Sodium: 109.8 mg
KFC Original Recipe Chicken Livers (Copycat)


Ingredients:
chicken livers
cold water
fine sea salt
Accent seasoning
all-purpose flour
Bulk KFC Original Recipe Seasoning (Copycat]
vegetable shortening

Directions:
MARINATE chicken livers at least 2 hours in refrigerator, in blended BRINE ingredients: 4 cups cold water, 1 tablespoon fine sea salt, 1 teaspoon Accent seasoning; COVER; TURN chicken livers periodically with tongs during marination.
MEASURE 2 cups flour and 1/2 cup Recipe #453973 (one batch without added flour] into a large sealable container, such as a GLAD food storage container or a Ziploc bag.
SHAKE container and mix well.
REMOVE chicken from brine with tongs; RINSE or soak chicken in very warm water.
PLACE a few pieces breaded livers at a time into the SEASONED FLOUR mixture container; SEAL container firmly; SHAKE gently in all motions to thoroughly coat livers.
PLACE breaded pieces on a wire rack when livers are evenly and generously breaded.
ALLOW chicken livers to rest and absorb the breading for a few minutes before frying.
PREHEAT the manufacturer's recommended amount frying oil in your deep-fryer between to 315°F (OR] preheat enough fat to immerse chicken completely in deep heavy stovetop pot to 315°F (use a deep-fryer thermometer to gauge].
ADD breaded chicken livers to the elevated fry basket in deep-fryer without crowding; LOWER the basket slowly into the hot oil; TURN livers only once midway, frying until golden brown and fully cooked, about 10-12 minutes. DRAIN on a wire rack over a paper towel-lined baking sheet; TRANSFER rack over a baking sheet and keep chicken livers warmed in a preheated 170°F oven until serving.
SERVE and enjoy!
Pocket Bread
Category: bread
By CHRISW

We made this recipe for Vacation Bible School and used strawberry or grape jam to fill them. These loaves are just like pita bread but they're rolled into a square shape.

Ingredients:
1 (.25 ounce) package active dry yeast
2 cups warm water (110 degrees F/45 degrees C)
6 cups bread flour
1 tablespoon salt

Directions:
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine the yeast mixture with the 3 cups flour and the salt. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 10 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 2 hours. Meanwhile, preheat oven to 500 degrees F (260 degrees C). Divide the dough into sixteen equal pieces and form into rounds. Roll rounds into square loaves 1/4 inch thick. Place the on ungreased baking sheets. Bake in preheated oven for 4 to 5 minutes, until loaves puff in the middle. Let cool on a wire rack.

Prep time: 30 mins
Cook time: 20 mins
Total time: 2 hrs 50 mins
Yields: 16 pieces

Calories: 1.3
Carbohydrates: 0.2 g
Dietary fiber: 0.1 g
Protein: 0.2 g
Sodium: 436.2 mg
Okra Pilau


Ingredients:
bacon, fresh okra, onion, green bell pepper, long-grain rice, salt, pepper, water

Directions:
Fry bacon in a large non-stick skillet until it is crisp; transfer bacon to a paper-towel lined plate to drain; discard all but 2 tablespoons bacon drippings from skillet.
Cook okra, onion, and bell pepper in hot bacon drippings over medium-high heat for 5 minutes or until tender, stir frequently.
Add in rice and remaining ingredients; bring to a boil.
Cover, lower heat, and simmer 20 minutes or until water is absorbed and rice is tender.
Take skillet off burner; add in bacon, stir to combine.
Let sit 5 minutes.
Peppermint Bark Cookies


Ingredients:
brown rice, xanthan gum, salt, baking powder, bittersweet chocolate, chocolate, unsalted butter, eggs, granulated sugar, vanilla, white chocolate chips

Directions:
Preheat oven until 350ËšF. Prepare baking sheets with silpat mat or parchment paper (two if you have them].
Crush the candy canes. I used a food processor and pulsed until it was all crushed.
Whisk together the rice flours, xanthan gum, baking powder, and salt.
Melt the butter, 60% chocolate, semisweet chocolate chips, and unsweetened chocolate in a microwave safe bowl. Or if you have a double boiler use that. Microwaving chocolate can be tricky, the key is short intervals. I do it in 15-20 second intervals (the closer to completely melted, the shorter the time]. It took about 6 times or so. Stir in between every go in the microwave. The chocolate should be smooth without any noticeable chunks. Allow to cool slightly, but still fluid.
While you're melting the chocolate, beat together the eggs, sugar, and vanilla. Beat on high until light and frothy, about 5 minutes. This step is what will make the cookies have that shiny, crackly exterior.
Turn the mixer to low, and add the melted chocolate/butter mixture to the eggs.
Add the flour mixture. Scrape down sides of the bowl to make sure everything is evenly incorporated.
Mixture should be silky and shiny. Slightly thick but with fluidity.
Add the 1/2 cup of crushed peppermint, peppermint extract, and the white chocolate chips.
Drop the cookies onto a baking sheet about 2 inches apart. Dust with the extra crushed peppermint, reserving some for after baking.
If you only have one baking sheet, prescoop the rest of the dough as well and set aside. Due to the chocolate content, this dough will harden up pretty quickly. It's perfectly fine to bake once they've hardened, but they're more difficult to scoop.
Bake for 10 minutes, turning half way. Bake until the top looks glossy and cracked.
The peppermint will have melted in the oven, it will harden back up, but for presentation, sprinkle some fresh peppermint on top if you'd like. Cool on the baking sheet at least 5 minutes. Transfer parchment or mat onto a cooling rack and cool until you can easily peal the cookies off the mat. Cool on cooling rack for another 20-30 minutes until completely cooled. You want to allow the cookies to set.
These cookies are great when cooled, you can also warm them. They stay great for a few days in an airtight container.
Open-Face, Meatless Breakfast Sandwich


Ingredients:
olive oil, egg

Directions:
Spray a skillet with non-stick spray and heat oil in the skillet.  Break the egg into the skillet and 'fry' it.
While the egg is cooking, toast the waffle in a toaster or toaster oven, and heat the boca patty in the microwave--one minute per side, on high.
To assemble: place the toasted waffle in a bowl, and top with the heated boca patty.  Slide the fried egg on top of the patty.  Salt to taste, or serve with maple syrup!
Fried Cabbage and Egg Noodles
Category: world-cuisine
By judi

This is a German recipe from my Grandmother. It's cabbage that is lightly browned in butter and mixed with egg noodles and browned lightly for a wonderful, hearty, and fast dish.

Ingredients:
1 (16 ounce) package egg noodles
1 stick butter
1 medium head green cabbage, chopped
salt and pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook the egg noodles in the boiling water until the pasta is tender yet firm to the bite, about 5 minutes. Drain. While the noodles cook, melt the butter in a large skillet over low heat. Add the cabbage to the melted butter; season with salt and pepper. Cover and cook until the cabbage begins to brown, 5 to 7 minutes. Stir the drained noodles into the cabbage; cook and stir until the noodles begin to brown, about 5 minutes.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 690.3
Fat: 28.2 g
Saturated fat: 16 g
Carbohydrates: 93 g
Sugars: 9.4 g
Dietary fiber: 9.4 g
Protein: 19 g
Cholesterol: 155.1 mg
Sodium: 227.8 mg
Chocolate Covered African Cherry Martini


Ingredients:
dark Creme de Cacao, vanilla vodka, Amarula cream liqueur, cherry brandy, maraschino cherry

Directions:
Rim martini glass with chocolate shavings or syrup., Measure ingredients into a cocktail shaker filled with ice and shake vigorously., Pour into rimmed martini glasses and garnish with cherry.
Avocado Cucumber and Smoked Gouda Cheese Sandwich


Ingredients:
fresh lemon juice, lemon zest, garlic powder, fine sea salt, white pepper, Hellmann's mayonnaise, cilantro, thyme, marjoram, green leaf lettuce, smoked gouda cheese, English seedless cucumbers, Hass avocadoes, baby dill pickle

Directions:
Herbal Mayonnaise: In a bowl whisk mayonnaise, lemon juice, zest and garlic powder. Fold-in cilantro, fresh herbs, salt and pepper. Whish until mayonnaise is combined.
Toast country bread, spread with Herbal Mayo, add lettuce, Smoked Gouda cheese, Maui onion, English cucumber, Heirloom tomato, Hass avocado and top with lettuce. Slice sandwich in half and place on serving plate.
Garnish plates with Baby Dill Pickles.
Millionaire's Shortbread
Category: desserts
By Miija Veley

This is a delicious Millionaire's shortbread recipe! It makes a great dessert or snack that will have your family begging for more. The only problem you are going to have is trying to stop yourself from eating it all!

Ingredients:
1 ½ cups all-purpose flour
½ cup butter, cut into small pieces
3 tablespoons brown sugar
1 (14 ounce) can sweetened condensed milk
4 tablespoons butter
3 tablespoons brown sugar
6 ounces milk chocolate, chopped

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch square pan. Sift flour into a bowl. Rub in butter with your fingertips until the mixture resembles fine bread crumbs. Mix in brown sugar and shape dough into a ball. Press dough into the prepared pan. Prick all over with a fork. Bake in the preheated oven until set and golden brown, about 20 minutes. Let cool. Meanwhile, combine condensed milk, butter, and brown sugar in a nonstick saucepan over medium-low heat. Cook, stirring constantly, until caramel comes to a boil. Reduce heat and cook until golden and pulling away from the sides of the pan, 4 to 5 minutes. Pour caramel over cooled crust and refrigerate until firm to the touch, about 1 hour. Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Spread melted chocolate over cooled caramel. Refrigerate until chocolate hardens, about 15 minutes. Cut into bars.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr 50 mins
Yields: 1 9-inch baking pan

Calories: 364.2
Fat: 18.7 g
Saturated fat: 11.4 g
Carbohydrates: 44.7 g
Sugars: 31.6 g
Dietary fiber: 0.9 g
Protein: 5.4 g
Cholesterol: 44.8 mg
Sodium: 136.5 mg