xiaoxl/recipe_data huggingface dataset:
Insanely Chocolatey -  Chocolate Nemesis Cake


Ingredients:
dark chocolate, eggs, unsalted butter, water, butter, all-purpose flour, fresh raspberry, chocolate curls

Directions:
Preheat the oven to 300°F; line an 8-inch diameter shallow cake pan 2 inches deep with nonstick baking paper, then grease it with butter and sprinkle with flour.
Beat the eggs with one third of the sugar until the mixture quadruples in volume (this operation will require beating for around 10 minutes with an electric beater]. Heat the rest of the sugar in a saucepan with 1 cup water until the sugar dissolves into a syrup.
Add the chocolate pieces and the butter. Mix well. When smooth, remove from the heat and leave to cool. Pour the mixture over the eggs while it is still slightly warm and continue to beat gently until it is smooth (no more than 20 seconds].
Pour the mixture into the prepared cake pan and place the pan in a roasting pan of hot water. The water must come right up to the top of the mold, so that the cooking is uniform.
Bake it for 30 minutes in the oven until it has set. Check for doneness by gently placing the palm of your hand on the surface. If it is not set, continue cooking.
Cool the cake in the pan before turning upside down to unmold onto a cake plate.  Serve with a spoonful of whipped cream some fresh raspberries or just inhale the cake straight off the plate! If you're feeling really crazy for chocolate, top the cake with chocolate curls too ;].
Spring Mackerel With Sour Grapes and Saffron Salsa


Ingredients:
salt, cornmeal, onion, garlic cloves, wine vinegar, salt, saffron thread, olive oil, grapes

Directions:
First make the salsa -- combine the onion, garlic, pepper, vinegar and a little salt in a bowl and marinate for the time it takes to prepare the fish.
Dry roast the saffron threads until they barely darken (don't let them burn].
Crush the saffron and add it to the marinating salsa in the bowl.
Mix in the olive oil and the grapes.
Now for the fish -- rinse and clean the fish.
Salt both sides and the cavity.
Dredge through the cornmeal, making sure to get a thorough coating.
Heat up 1-2 Tbsp oil in the frying pan, then pan fry each fish for 4-6 minutes per side, turning gently to leave the cornmeal coating intact.
Plate the fish, with the salsa along the side or passed separately.
Savoury Tomato Dip


Ingredients:
Philadelphia Cream Cheese, tomato paste, sour cream, bacon

Directions:
Beat cream cheese until smooth., Add tomato paste, sour cream, bacon and seasonings., Chill & serve with cracker biscuits.
Sicilian Ricotta Cheesecake
Category: world-cuisine
By Nicole

This ricotta cheesecake is similar in style to an American cheesecake, but is much lighter. Enjoy.

Ingredients:
2 pounds ricotta cheese
⅔ cup white sugar
⅓ cup all-purpose flour
6  eggs
¼ teaspoon ground cinnamon
2 teaspoons orange zest
2 teaspoons vanilla extract
⅛ teaspoon salt

Directions:
Preheat oven to 300 degrees F (150 degrees C).  Set rack in the middle of the oven.  Butter and flour a 9 1/2 inch springform pan, and tap out excess flour. Place the ricotta in a large mixing bowl, and stir it as smooth as possible with a rubber spatula.  Stir the sugar and flour together thoroughly into the ricotta.  Stir in the eggs 1 at a time.  Blend in the vanilla, cinnamon, orange zest, and salt.  Pour batter into the prepared pan. Bake in the center of the oven for about 1 1/4 to 1 1/2 hours, until a light golden color.  Make sure the center is fairly firm, and the point of a sharp knife inserted in the center comes out clean.  Cool on a wire rack.  It will sink slightly as it cools.  Cover, and chill till serving time.

Yields: 1 - 9 1/2 inch round cheesecake

Calories: 198.3
Fat: 8.5 g
Saturated fat: 4.5 g
Carbohydrates: 18.1 g
Sugars: 11.6 g
Dietary fiber: 0.2 g
Protein: 12.1 g
Cholesterol: 116.5 mg
Sodium: 154 mg
Broiled Roast Beef  'n Cheese English Muffins


Ingredients:
ketchup, parsley flakes, oregano, English muffins, cheese

Directions:
Lightly spray cookie sheet.
Put muffins on sheet.
Mix together hash, ketchup, onion, parsley flakes, and oregano.  Divide mixture on muffins.
On each muffin, add two tablespoons cheese.
Broil for 8 to 10 minutes or until cheese is bubbly and meat mixture is hot.
Makes either 4 servings or cut each muffin into fourths and serve as a "nosh".
Chiliville Chili


Ingredients:
lean ground beef, onion, celery ribs, garlic cloves, diced tomatoes with green pepper and onion, kidney beans, beef broth, tomato paste, brown sugar, chili powder, Worcestershire sauce, ground cumin, crushed red pepper flakes

Directions:
In a Dutch oven, cook sausage and ground beef over medium heat until meat is cooked and browned; drain.
Stir in onion, celery and garlic.
Cook and stir until tender.
Add tomatoes, beans, broth, tomato paste, sugar, chili powder, Worcestershire sauce, cumin and red pepper flakes.
Bring to a boil; reduce heat, cover and simmer for 20 minutes, stirring occasionally.
Serve with cheese, sour cream and onion.
Southwest Cheese Soup


Ingredients:
milk, Velveeta cheese, whole kernel corn, black beans, diced tomatoes with mild green chilies, cilantro

Directions:
Mix all ingredients in dutch oven except for cilantro., Cook over medium-low heat until cheese is melted and soup is hot., Sprinkle cilantro on top before serving.
Watermelon and Cucumber Juice with a Spritz of Lime
Category: drinks
By Alyse Ellienne

Cool and refreshing juice -- mellow watermelon and cucumber juice with a touch of tartness from the lime.

Ingredients:
½ (4 pound) watermelon, seeded and cubed
4  cucumbers, trimmed and cut into chunks
2  limes, juiced

Directions:
Run the watermelon and cucumber pieces through a juicer following manufacturer's instructions, and place juice  into a pitcher. Stir in lime juice, and serve.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings

Calories: 120.3
Fat: 0.7 g
Saturated fat: 0.1 g
Carbohydrates: 30.9 g
Sugars: 19.3 g
Dietary fiber: 3.3 g
Protein: 3.4 g
Sodium: 8.6 mg
Perfect Vegan Sugar Cookies
Category: desserts
By Fioa

These delicious vegan sugar cookies are so easy to make; they keep their shape when baked and are perfect for decorating Christmas cookies!

Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
¾ cup white sugar
½ cup vegan margarine (such as Earth Balance®)
1 teaspoon vanilla extract
2 tablespoons coconut milk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Sift flour, baking soda, and salt into a bowl. Cream sugar and vegan margarine with an electric mixer in a bowl, about 2 minutes; add vanilla extract. Stir in flour mixture. Add coconut milk, 1 tablespoon at a time, until dough comes together. Wrap in plastic wrap and chill for 30 minutes. Roll out dough on a floured surface to 1/4 to 1/2-inch thickness. Dip cookie cutter in flour; cut out cookies and place them on the prepared baking sheets. Bake in the preheated oven until lightly golden, about 10 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 30 cookies

Calories: 71.4
Fat: 2.5 g
Saturated fat: 0.7 g
Carbohydrates: 11.4 g
Sugars: 5 g
Dietary fiber: 0.2 g
Protein: 0.9 g
Sodium: 85.5 mg
Chocolate Peanut Chewy Bars


Ingredients:
rolled oats, graham cracker crumbs, brown sugar, baking soda, salted peanuts, corn syrup, butter, vanilla, peanut butter

Directions:
Set oven to 350°F.
Grease a 15 x 10-inch baking sheet (can use a 13 x 9-inch pan also].
In a large bowl, combine the oats, graham cracker crumbs, brown sugar, baking soda and peanuts; mix well until combined.
In another bowl, combine corn syrup with melted butter and vanilla; mix well and add to the oat mixture; mix to combine.
Press into prepared baking sheet/pan.
Bake for 15 minutes (don't over bake!].
Melt the chocolate chips with peanut butter in the microwave or double boiler until smooth.
Spread on warm bars.
Refrigerate to slightly set the chocolate (this makes for easier and more even slicing].
Remove from fridge and slice into small bars.
My Favorite Turkey Brine


Ingredients:
kosher salt, sugar, water, black peppercorns, thyme, rosemary, sage leaves, bay leaf

Directions:
Combine 1-2 gallons water, salt, sugar, peppercorns, thyme, rosemary, sage and bay leaves in large pot over medium heat.
Stir to dissolve salt and sugar and bring to a boil. Take the brine off the stove and cool down to room temperature.
Mix brine and ice water in a large stockpot or brining bag.
Place rinsed and thawed turkey breast side down in brine and cover or tie up brining bag.
Place inside of cooler and fill cooler with ice (can also be refrigerated] for 8-24 hours, turning the turkey once half way through.
Be sure to drain and rinse well once removed from the brining liquid.
Roast or smoke as you normally would.
Sweet Potato Casserole


Ingredients:
sweet potatoes, brown sugar, margarine, butter, salt, crushed pineapple, brown sugar, margarine, butter, water, ground cinnamon, ground nutmeg, miniature marshmallows, pecans

Directions:
Wash potatoes, peel & cut into 1/2 inch slices.
Cook in boiling water until tender, about 10 minutes.
Drain well, place into a 2 quart casserole dish & mash.
Add brown sugar, margarine & salt; continue mashing until no lumps remain.
Mix in orange juice & pineapple & set aside.
Place first 5 topping ingredients into a medium sized pot, over medium heat, stirring constantly, until the margarine is melted.
Add the marshmallows & toss to coat.
Top the sweet potatoes with the marshmallow mixture & sprinkle with the pecans.
Bake, uncovered, in a preheated 350F oven until the potatoes are heated through & the marshmallows are melted, 30- 45 minutes.
I sometimes leave it longer to make the topping almost become like candy!
Hearty Leek & Potato Soup


Ingredients:
potatoes, leeks, celery, garlic cloves, scallions, butter, heavy cream

Directions:
Peel and chop the potatoes into half inch cubes.
Wash and chop the leeks, celery and scallions.  They don't have to be chopped finely but not too chunky.  Mince or finely chop the garlic.
In a large saucepan, melt the butter and add all of the vegetables.  Over a medium heat, stir until the veg is coated in butter, then put the lid on and leave to sweat for ten minutes, stirring occasionally, until the butter is absorbed.
Add the stock, season,  and simmer for 20 minutes or until the potatoes are good and soft.
Remove from the heat and blend thoroughly.  Add the cream and stir well.
You can either then put back onto the heat until steaming hot (do not let it boil] and serve, or cool and reheat later, or freeze.
Meatball Stroganoff


Ingredients:
ground beef, milk, onions, salt, Worcestershire sauce, egg, milk, ground nutmeg, sour cream

Directions:
Mix ground beef, dry bread crumbs, 1/4 cup of milk, onion, salt, Worcester sauce and egg in a large mixing bowl.
Shape the seasoned meat into 20 1-1 1/2 inch balls.
Cook over medium heat in a large skillet, turning occasionally until they have browned all over.
Remove the cooked meatballs and drain the fat from the skillet.
Return to the stove and on medium high stir together the mushroom soup, 1/3 cup of milk, nutmeg and sour cream.
Heat to a boil stirring occasionally, reduce heat and allow to simmer for 15 minutes.
Stir in sour cream and replace the meatballs.  Heat through and serve hot.
Onion and Mushroom Smothered Super Swiss Turkey Burgers


Ingredients:
extra virgin olive oil, onion, salt, fresh ground black pepper, button mushroom, all-purpose flour, dry white wine, swiss cheese, poultry seasoning, cayenne pepper

Directions:
Preheat large skillet over medium-high heat with the 2 tablespoons olive oil.
Add onions ans season with salt and pepper.
Cover pan with foil and set a lid or plate on top to smother onions, for 5 minutes.
Add mushrooms to the onions and smother them for another 5 minutes, stirring occasionally.
Uncover pan and let juices cook off a little. Sprinkle with the flour.
Cook for 1 minute; add wine and chicken broth and cook sauce until nice and thick, about 2 minutes.
Combine ground turkey, cheese, salt and pepper, poultry seasoning, and cayenne pepper in a medium bowl.
Score the meat with the side of your hand to separate it into 4 equal amounts.
Form the mixture into 4 large patties no more than 1" thick.
Drizzle the patties liberally with olive oil.
Preheat a large nonstick skillet over medium-high heat.
Once the skillet is hot, add the patties and cook them for 5-6 minutes on each side, or until turkey is cooked through.
Serve the burgers on the toasted English muffins, smothered with the onions and mushrooms.
Kittencal's Caesar Vinaigrette


Ingredients:
fresh lemon juice, anchovy fillets, Dijon mustard, fresh garlic, Worcestershire sauce, olive oil, black pepper, salt, parmesan cheese, sugar

Directions:
Using a small processor blend lemon juice, anchovies, Dijon mustard, garlic and Worcestershire sauce until well blended.
While the machine is still running slowly drizzle in oil.
Add in Parmesan cheese (if using] blend to combine.
Season with black pepper and salt (if using].
Add in the sugar only if needed and blend again.
Transfer to a glass jar with a tight-fitting lid.
Cover and refrigerate 6 hours or overnight before using.
Shake well before using.
Red Pepper Soup
Category: soups-stews-and-chili
By Judi

This is a light and creamy pureed soup which will surprise those who didn't realize they were pepper lovers at heart. It's a simple soup consisting of ripe red peppers in a creamy base. Serve with a dollop of sour cream, if desired.

Ingredients:
2 tablespoons butter
4  red bell peppers, chopped
1  onion, chopped
4 cloves garlic, minced
24 fluid ounces chicken broth
½ cup heavy cream
⅛ teaspoon ground black pepper

Directions:
Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes, or until tender. Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth. Run the soup through a strainer and return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 4 to 6 servings

Calories: 187.9
Fat: 14.6 g
Saturated fat: 8.7 g
Carbohydrates: 9.8 g
Sugars: 5.2 g
Dietary fiber: 2.4 g
Protein: 4.8 g
Cholesterol: 44.8 mg
Sodium: 504.8 mg
High Fiber Salad


Ingredients:
hearts of palm, chickpeas, corn, avocado, green onions, lemon juice, olive oil, salt, black pepper

Directions:
Put the first 6 ingredients in a bowl and mix.
Add the next four ingredients and mix again. Refrigerate for at least an hour (trust me, it tastes much better after being refrigerated than it does served right away].
Serve with your lunch or supper.
Whole Wheat Honey Pancakes


Ingredients:
flour, whole wheat flour, baking soda, salt, egg, milk, canola oil, honey

Directions:
Mix the dry ingredients in a bowl.  Add the remaining ingredients and stir until smooth.  Bake on a hot skillet.
For syrup you may do the following-.
mix until blended-1/2 cup white sugar, 1/2 cup brown sugar, 1/2 cup corn syrup, 1/2 cup water, and 1 teaspoons mapleline.  Bring to a boil and boil one minute, cool before serving.
Homemade Gravy


Ingredients:
onion, garlic, beer, water, flour, salt, pepper

Directions:
Saute the onions, garlic, and beer in a pan over medium heat.
Cook until the onions are tender and the beer has reduced.
Add the water, beef bouillon, flour, salt and pepper; bring to a boil.
Whisk until the gravy has reached the consistency of your liking.
Cheesy Chicken Stuffed Shells


Ingredients:
chicken breasts, jumbo pasta shells, butter, flour, milk, salt, pepper, parmesan cheese, egg, ricotta cheese, dried parsley, mozzarella cheese

Directions:
Preheat oven to 350.
Mix chopped chicken, egg, ricotta, parsley, 1 1/2 cups mozzarella and 1/2 cup parmesan in bowl and set aside.
Make white sauce: Melt butter in saucepan and add flour.
Cook a little, but don't let butter brown.
Add milk and salt, pepper and 1/2 cup parmesan cheese.
Cook and stir until thickened.
Spread half of the marinara sauce in bottom of pan.
Fill cooled shells with chicken mixture.
Pour white sauce over shells and drizzle rest of marinara over top.
Sprinkle remaining mozzarella over all.
Cover and bake about 40 minutes.
Uncover and bake another 15 minutes.
Spinach Quiche


Ingredients:
flour, salt, margarine, water, onions, frozen spinach, butter, eggs, milk, salt, pepper, nutmeg, swiss cheese

Directions:
Add salt to the flour and rub in the margarine until the flour resembles crumbs. Add water to make a dough. Rap with cling film and leave in the fridge for an hour.
Saute onions slowly in butter. Cook spinach according to package directions. Combine onions, spinach and Swiss cheese.
Beat eggs, blend in the milk and seasonings. Combine with spinach mixture.
Pour over the pie shell and bake in a  200° oven for 35-40 minutes, or until knife inserted in center comes out clean.
Hash Browns


Ingredients:
potatoes, sweet potato, zucchini, carrot, dry mustard

Directions:
Par boil potatos and the piece of sweet potato.  They still need to be very firm though, so only par boil for a few minutes.
Grate the potato & sweet potato.
Microwave to soften the grated carrot and zucchini.
Combine the vegetable mix and potato mix and add the mustard and salt & pepper.
Beat the egg whites until stiff.
Fold the egg whites into the mix and combine thoroughly.
Shallow fry until cooked.
Jim's Tossed Salad


Ingredients:
lettuce, cucumbers, radish, red onion, celery, garlic, pecans, red wine vinegar, olive oil, croutons

Directions:
Cut up all vegetables with a non-reactive knife.
place in bowl add vinegar and oil and toss.
let set in refrigerator overnight to allow flavors to meld together, and serve cool with crouton's.
Hungarian Poppy Seed Cookies


Ingredients:
margarine, butter, granulated sugar, lemon peel, egg, all-purpose flour, baking soda, ground cloves, poppy seed filling, powdered sugar

Directions:
In a large bowl, beat margarine or butter and granulated sugar until light and fluffy. Beat in lemon peel and egg. Stir in flour, baking soda and cloves, mixing well.
Roll dough, between two pieces of waxed paper, into a 1/4-inch thick, 12"x10" rectangle. Refrigerate 30 minutes or until firm.
Heat oven to 350ºF. Grease a large cookie sheet. Remove waxed paper from one side of cookie dough. Spread poppy seed filling on dough to within 1/4-inch of the edges. Roll up dough tightly, beginning with long (12"] side, peeling off waxed paper as dough is rolled. Pinch edge of dough to seal well. Cut dough into 1/2-inch slices. Place on cookie sheet about 1-inch apart.
Bake 10 to 12 minutes or until edges are light brown. Cool slightly; remove from cookie sheet. Sprinkle with powdered sugar.
Tortellini Antipasto Salad


Ingredients:
red onion, mozzarella cheese, green pepper, cherry tomatoes, sliced ripe olives

Directions:
Combine all ingredients; cover.
Refrigerate several hours or until chilled.
Home Baked Herb Bread


Ingredients:
flour, sugar, milk, butter, dried parsley, dried rosemary, dried thyme, egg

Directions:
Mix 2 cups of the flour, the sugar and the yeast in a large bowl.  Add the parsley, rosemary and thyme.
In a medium sized saucepan, combine the milk and butter.  Heat until milk is just warm and the butter melted.  Add the milk/butter to the flour mixture.
Beat on medium speed for one minute.
By hand, stir in the remaining flour, until dough is smooth not sticky.
Knead for 5 to 6 minutes.  Form into a ball and place the dough in a buttered bowl.  Cover with a towel and let rise in a warm place until double, about one hour.
Separate dough into 3 equal pieces.  Form each piece into a 12" rope and braid together.  Place on a greased cookie sheet and cover with a towel.  Let rise for another 30 to 40 minutes.
Heat oven to 350 degrees.  Beat the egg with a fork or whisk and brush loaf with beaten egg.
Bake for 30 to 35 minutes or until loaf sounds hollow when tapped.   After 10 minutes, transfer loaf to rack to cool.
1 Braided 10" Loaf of Herb Bread.
Modern Twist on Fruitcake W/ White Chocolate Cream Cheese Icing


Ingredients:
flour, baking powder, salt, eggs, butter, milk, rum, sugar, pecans, dates, dried cranberries, dried cherries, chocolate chips, white chocolate, cream cheese, butter, lemon juice

Directions:
Beat butter, sugar, salt, eggs, milk, rum, and baking powder till well mixed.
Add in flour and mix well.
Gently fold in the fruit, nuts, and chocolate chips.
Pour into a buttered and floured 9 1/2" by 5 1/2" bread pan.
Bake in preheated 350°F oven until browned or about 60-75 minutes.
Let stand in pan a few minutes then remove and place on rack to cool completely.
While cooling melt white chocolate over a double boiler or in the microwave.
Combine frosting ingredients and beat well with mixer.
Frost cool cake and let it flow over the sides.
Can garnish with leftover fruit, nuts, or maraschino cherries cut into shapes.
Freezes well but I prefer mine without the icing until it's thawed or it ends up separating and getting icky.
Stuffed Rabbit


Ingredients:
rabbit, turkey sausage, oatmeal, onion, celery, carrot, apple, egg, beef broth, bay leaf, sage, parsley, rosemary, dried cranberries, white wine vinegar

Directions:
Wash the rabbit with white wine vinegar.
Soak the rabbit in salt and water for at least one hour.
Preheat oven to 350F degrees.
Pat dry the rabbit.
Season inside and out with salt and pepper.
Mix the sausage, oatmeal, celery, carrots, mushrooms, apple, egg, sage, rosemary, parsley and onions (optional cranberries] together in a mixing bowl. Stuff inside the cavity of the rabbit.
Tie closed with cooking twine.
Place rabbit in a casserole baking dish, surround with excess stuffing inside foil, add well-seasoned beef stock, bay leaf and cook for 1 3/4 hours, or until tender.
Cut off twine and serve.
Eggs Suisse a La East Texas


Ingredients:
butter, eggs, heavy cream, swiss cheese, swiss cheese, cooked ham, salt, pepper

Directions:
In a small omelet pan or other small nonstick skillet melt 1 T. butter.
When butter is melted and just sizzling add 1/2 C Heavy Cream.  Warm, but do not boil, cream.  Crack eggs into a saucer, one at a time, and carefully slip both into pan.  Sprinkle with Salt, Black and/or Cayenne Pepper to taste.
Reduce heat a bit so eggs will cook slowly.
Turn oven broiler to high.  Set rack about 6" from broiler.
Toast 2 slices of bread to your desired doneness then butter generously (should be done in a countertop toaster, not oven].  Place 1 slice Swiss Cheese and 1 slice Ham on each piece of buttered toast.
Place toast pieces (with ham and cheese slices, ham on top] under broiler and broil until ham begins to brown a bit and cheese melts around the edges -- you can't see the cheese very well since it is covered with the ham, but the edges should be visible.
Turn broiler off, but leave toast in oven with door ajar until ready to use.
Continue to cook eggs slowly until the whites are nearly firm.  Sprinkle 2 T. grated Swiss Cheese on top of eggs and continue to cook until whites are firm, but not rubbery.  The yolk should still be runny.
To serve, place 1 egg over each piece of toast, and pour cream from the pan over the egg.  The cream will have thickened into a nice sauce.
Serve immediately.
Dad's Cookies (Copycat)


Ingredients:
butter, eggs, brown sugar, vanilla, all-purpose flour, baking powder, baking soda, salt, angel flake coconut

Directions:
Grease cookie tins.
Preheat oven to 375°F (190°C].
Beat butter, eggs, sugar and vanilla together until they are light and fluffy.
Sift flour with baking powder, soda and salt and stir them into the first mixture.  Blend well.
Stir in coconut and rolled oats.
Drop by heaping teaspoonfuls onto cookie sheets and bake for 10 minutes.
Cool on wire racks and store in tightly covered cookie tins.