xiaoxl/recipe_data huggingface dataset:
Congo Bars I
Category: desserts
By Mellan

This was given to me by my mother-in-law; it has been a favorite of my husbands since he was a youngster :-)

Ingredients:
2 cups sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
⅔ cup shortening
2 ¼ cups packed brown sugar
3  eggs
2 cups semisweet chocolate chips
1 cup chopped walnuts
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (180 degrees C). Melt shortening, stir in brown sugar.  Let cool. Beat in the eggs. Add dry ingredients. Add chocolate chips, nuts and vanilla. Pour in 10 x 15-inch pan and bake  for 30 minutes.  Cool and cut into squares.

Yields: 35 squares

Calories: 188.7
Fat: 9.5 g
Saturated fat: 3 g
Carbohydrates: 26 g
Sugars: 19.1 g
Dietary fiber: 1 g
Protein: 2.2 g
Cholesterol: 15.9 mg
Sodium: 72.3 mg
Easter Lamb Cake II
Category: desserts
By Patricia Taylor

This white cake is baked in a lamb mold for Easter and can be decorated to look like a little lamb. If desired, spices can be added just before adding the egg whites.  Some good choices are anise, nutmeg or cinnamon.

Ingredients:
2 ¼ cups cake flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 ¼ cups white sugar
½ cup butter
1 cup milk
1 teaspoon vanilla extract
4  large egg whites egg whites

Directions:
First, prepare your mold. Coat with vegetable oil, let sit for a few minutes then wipe clean with a paper towel. Then grease and flour your mold, making sure to get all the little areas. Preheat oven to 375 degrees F (190 degrees C). Sift the cake flour, then sift again with the baking powder and salt; set aside. In a large bowl, cream together the butter and sugar until light and fluffy.  Add the flour mixture alternately with the milk. Stir the batter until smooth after each addition. Add the vanilla. In a large glass or metal mixing bowl, beat egg whites until soft peaks form. Fold 1/3 of the egg whites into the batter to lighten it, then quickly fold in the remaining whites. Fill the face side of the mold with batter. Move a wooden spoon through the batter GENTLY, to remove any air pockets.  Make sure not to disturb the greased and floured surface of the mold. Put the lid on the mold, making sure it locks or ties together securely so that the steam and rising batter do not force the two sections apart. Put the mold on a cookie sheet in a preheated oven for about 1 hour. Test for doneness by inserting a skewer or wooden toothpick through a steam vent.  Put the cake, still in the mold, on a rack for about 15 minutes. CAREFULLY, remove the top of the mold.  Before you separate the cake from the bottom let it cool for about 5 more minutes so that all the steam can escape and the cake can firm up some more. After removing the rest of the mold, let the cake cool on the rack completely. DO NOT sit the cake upright until completely cooled.  Frost with Seven Minute Icing or any other white icing of your choice and decorate to look like a lamb.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 lamb mold

Calories: 260.5
Fat: 8.6 g
Saturated fat: 5.3 g
Carbohydrates: 42.2 g
Sugars: 21.9 g
Dietary fiber: 0.4 g
Protein: 4.1 g
Cholesterol: 22.4 mg
Sodium: 254.2 mg
Traditional Lumpia


Ingredients:
hamburger, ground pork, carrot, onion, green beans, salt, pepper, soy sauce, garlic, egg, lumpia skins, cabbage, ginger

Directions:
Mix ingredients and microwave small amount of filling for 45 sec - 1 minute.
Taste and spice up as necessary.
Place small amount on top 1/3rd of lumpia wrapper make like a small meat log. fold top of wrapper over meat, fold in sides and roll the rest of the way sealing with the egg.
Fry in 350-375 degree in vegetable oil.
Dip in Thai sweet chili garlic sauce.
Freeze remainder on cookie sheet, then separate and place in freezer bag.
Lemon Pepper Shrimp with Mustard
Category: seafood
By BOLLIVEB

Quick, easy dish to make during the week, or anytime. Even though it takes very little time to prepare, it's good enough for guests!

Ingredients:
½ cup butter
3 cloves garlic, minced
¼ cup white wine
1 teaspoon lemon pepper
2 tablespoons prepared yellow mustard
¼ teaspoon red pepper flakes
2 pounds fresh shrimp, peeled and deveined
1 tablespoon chopped fresh parsley

Directions:
Melt butter in a large skillet over medium heat. Saute garlic in butter until tender, 1 to 2 minutes. Pour in the wine. Season with lemon pepper, mustard, and red pepper flakes. Stir in shrimp, and cook 5 minutes, or until shrimp is done. Sprinkle with chopped parsley.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 8 servings

Calories: 233.5
Fat: 13.7 g
Saturated fat: 7.7 g
Carbohydrates: 2 g
Sugars: 0.2 g
Dietary fiber: 0.2 g
Protein: 23.4 g
Cholesterol: 203 mg
Sodium: 352 mg
Grilled Flowering Kale With Yogurt Sauce


Ingredients:
kale, extra virgin olive oil, garlic, kosher salt, black pepper, salted cashews, plain fat-free yogurt, kosher salt, white pepper

Directions:
Flowering Kale: Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.
Place kale leaves, olive oil, and garlic in a stainless-steel mixing bowl. Mix together with a rubber spatula until leaves are coated with oil.
Place on a heated char-grill or broiler over medium heat. Season to taste with salt and pepper. Cook until ends of kale are lightly browned and leaves are tender. CCP: Final internal cooking temperature must reach a minimum of 135°F, held for a minimum of 15 seconds.
Place in a heated serving bowl. Drizzle 1 oz. yogurt sauce over the kale and sprinkle with chopped cashews.
Yogurt Sauce: Wash hands. Place all ingredients in a stainless-steel mixing bowl. Mix thoroughly.
Transfer to a covered storage container, label, date, and refrigerate until needed. CCP: Refrigerate at 41°F, or below.
Chicken Breast With Roasted Red Pepper Sandwich


Ingredients:
chicken breast, avocado, swiss cheese, tomatoes, lettuce

Directions:
Broil or grill chicken breasts (I recommended seasoning it with Worcestershire sauce, a sprinkle of seasoned pepper and garlic salt while cooking].
Serve chicken on bread topped with remaining ingredients.
Compliment with condiment of choice: Dijon mustard, mayonnaise and/or ranch dressing.
Baby Ruth Cupcakes


Ingredients:
unsalted butter, sugar, self-rising flour, baking powder, powdered sugar, unsalted butter

Directions:
Preheat the oven to 350°F
Line a cupcake tin with paper baking cups.
Chop all of the Baby Ruth Bars. Set aside half for the cupcake batter and half for the icing.
Combine all of the ingredients for the cupcakes, except the candy pieces, into a large bowl and beat until pale. Slowly mix in the candy chunks by hand.
Spoon batter into the baking cups and bake for 20 minutes, or until done. Check with a toothpick.
While the cupcakes cool, you can assemble your icing. Beat the powdered sugar and butter until icing is formed. Spread on the cooled cupcakes, and top the cupcakes off by sprinkling the remaining candy pieces on top.
Apple, Orange, and Yogurt Delight


Ingredients:
mandarin oranges, granny smith apple, wheat germ, honey

Directions:
Mix the partially drained Mandarin oranges and the chunked apple together.   Here is where you can add half a banana too.  If you like more juice, spoon some of the reserved juice into the mixture to make sure the apple is coated.  This acid stops the apple from turning brown overnight.
Divide the fruit mixture into 2 containers.
Top each container with 1/2 cup of vanilla yogurt (or you can use plain yogurt with a bit of vanilla extract stirred in for less sugar]
If you are going to enjoy this the next day, cover at this step and put in the fridge.
Top one container with 1/4 cup wheat germ and 1 teaspoon of honey before enjoying!
Low-Fat Creamy Dill Sauce


Ingredients:
low-fat mayonnaise, nonfat plain yogurt, scallions, lemon juice, fresh dill weed, fresh black pepper

Directions:
Combine in bowl., Whisk well., Will stay for 4-5 days if kept cold.
Strawberry Rhubarb White Chocolate Crisp


Ingredients:
rhubarb, sugar-free strawberry gelatin, brown sugar, flour, butter, white chocolate chips

Directions:
Preheat oven to 350 degrees., Place chopped rhubarb in a 13 x 9 cake pan and sprinkle with gelatin., Bake for 20 minutes., While apples are baking, mix the rest of the ingredients., Crumble mixture on top of cooked rhubarb and bake 40 minutes longer.
Neo-Neapolitan Pizza Dough


Ingredients:
gluten flour, bread flour, sugar, honey, kosher salt, instant yeast, olive oil, water, water

Directions:
With a big metal spoon, stir together all the ingredients in a 4-quart bowl or the bowl of an electric stand mixer until combined.
Fit mixer with dough hook; mix on low speed for about 4 minutes, or until all the flour gathers to form a coarse ball.
Let dough rest for 5 minutes, then mix again on med-low speed for 2 more minutes, or until the dough clears the sides of the bowl and sticks just a little to the bottom.
*If the dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful; if it is too stiff or dry, mix in more water by the tablespoonful.
The dough should pass the windowpane test—snip off a piece of dough and gently tugging and turning it, stretching it out until it forms a paper-thin, translucent membrane somewhere near the center; if dough does not form this membrane, it probably needs another minute or two of mixing].
Immediately divided the dough into 4-equal portions; round each piece into a ball and brush or rub each ball with olive oil.
Place each ball inside its own zip-lock freezer bag; let the balls sit at room temperature for 15 minutes, then put them in the refrigerator overnight or freeze any pieces you will not be using the next day.
The next day, remove the balls from the refrigerator 2 hours before you plan to roll them out to take the chill off.
Makes four 10 ounce dough balls.
Best High-Altitude Birthday Cake
Category: desserts
By ejcelli

This is the best birthday cake recipe that's been perfected for baking at a high altitude of 6,000 feet. It is a dense and moist cake. Frost as desired.

Ingredients:
1 ¾ cups white sugar
2 tablespoons white sugar
⅔ cup unsalted butter, room temperature
5  eggs, room temperature
3 cups all-purpose flour
1 tablespoon baking powder
¾ teaspoon baking powder
2 pinches salt
2 ¼ cups milk
2 teaspoons vanilla extract
1 teaspoon almond extract

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Line two 9-inch round cake pans with parchment paper. Grease and flour the bottoms and sides of the pans, making sure to remove excess flour. Cream sugar and butter in a large bowl using an electric mixer. Add eggs 1 at a time, beating well after each addition, until well incorporated. Sift together flour, baking powder, and salt in a separate bowl. Mix milk, vanilla, and almond extract together in a third bowl. Alternate adding flour mixture and milk mixture to butter mixture; blend well. Evenly distribute batter between the 2 prepared cake pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Remove cakes from the oven; let sit for 5 minutes. Let cool completely on wire racks before removing cakes from the pans.

Prep time: 20 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 2 9-inch cake layers

Calories: 378.1
Fat: 13.3 g
Saturated fat: 7.7 g
Carbohydrates: 57.9 g
Sugars: 33.7 g
Dietary fiber: 0.8 g
Protein: 7.2 g
Cholesterol: 99 mg
Sodium: 224.7 mg
Blueberry Sour Cream Cake


Ingredients:
butter, margarine, sugar, eggs, flour, baking powder, baking soda, salt, sour cream, fresh blueberries, vanilla

Directions:
Cream butter& sugar.
Add eggs one at a time, beating well after each addition.
Sift dry ingredients together.
Add gradually to egg mixture, alternating with sour cream, ending with flour.
Stir in vanilla, then fold in blueberries.
Pour into a greased& floured 9 by 13" pan.
Bake at 325 for 45-50 minutes, or until cake tests done.
Cool in pan for 10 minutes, then remove to rack for final cooling.
(Or just leave in pan.].
Spinach Kofta


Ingredients:
cottage cheese, spinach, green chilies, salt, ginger, spinach, onions, tomatoes, garam masala powder, chili powder, coriander powder, turmeric powder, cashew nuts paste, salt, cumin seed

Directions:
For Koftas:
Mix all the above ingredients and make small lemon sized balls, roll them in corn flour and deep fry in vegetable oil until golden brown.
For Gravy:
Heat butter with 1tbsp of olive oil  in a cooking vessel and add the cumin seeds and let them pop. Add the onion paste and fry for 4-5 minutes on medium heat ensuring that it doesnt burn. Add the ginger garlic paste and fry for another 2-3 mts. Add  chili powder,turmeric powder,coriander powder combine. Add the tomato puree and let it cook over slow fire till the oil separates. Now add the spinach paste and cashewnut paste . Add a cup of water and salt. Cover and cook for 10-12 minutes on low heat. Stir once in a while. Lastly add the garam masala and mix well. Turn off heat.
Just before serving, spread the koftas on a serving plate and pour the creamy gravy over the koftas and garnish with cream (optional]. Serve with hot rotis or naan. If you are serving the dish immediately on cooking, then you can add the koftas to the gravy and simmer over heat for a minute before serving.
Whole Wheat Banana Oat Muffins
Category: bread
By rwodatch

Relatively healthy muffins! Moist and tasty!

Ingredients:
1 cup rolled oats
¾ cup whole wheat flour
¾ cup all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon, or more to taste
¼ teaspoon ground nutmeg, or more to taste
2  eggs
¾ cup milk
⅓ cup vegetable oil
¼ cup brown sugar, packed
½ teaspoon vanilla extract
3  extra-ripe bananas, mashed
1 cup walnuts, crushed using a rolling pin

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners. Combine oats, whole wheat flour, all-purpose flour, white sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium-sized bowl. Lightly beat eggs in a large bowl. Stir in milk, oil, brown sugar, and vanilla extract. Add bananas and mix together well. Add 1/2 the flour mixture and stir to combine. Add remaining flour mixture and stir. Stir nuts into the batter. Spoon batter into the prepared muffin cups, filling each 3/4 full. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 muffins

Calories: 278.1
Fat: 14.4 g
Saturated fat: 2 g
Carbohydrates: 33.8 g
Sugars: 13.4 g
Dietary fiber: 3.3 g
Protein: 6.1 g
Cholesterol: 32.2 mg
Sodium: 303.7 mg
Vegetarian Harira


Ingredients:
olive oil, yellow onions, garlic clove, water, vegetable broth, dried lentils, tomato puree, kosher salt, ras el hanout spice mix, turmeric, sweet paprika, fresh ground black pepper, frozen lima beans, celery, fresh cilantro, fresh parsley, tomato paste, garbanzo beans, lemon wedges

Directions:
"In a large pot, heat the oil and saute the onions and garlic until onions are translucent (5 minutes]. Add the next 9 ingredients and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in beans and next 5 ingredients (through garbanzo beans] and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Serve with lemon wedges."
Barbecued Corn With Roasted Garlic Butter -  BBQ


Ingredients:
corn, olive oil, butter, roasted garlic, Roasted Garlic Paste, salt, Worcestershire sauce

Directions:
Bring a pot of water to a boil, then simmer corn for 15 minutes.
Drain, then baste each cob with olive oil.
Place directly on hot grill for 10 minutes, turning every few minutes.
Meanwhile, nuke the roasted garlic, salt,  Worcestershire and butter for about 12 seconds. This will enable the ingredients to gravitate to the bottom of your blender instead of clinging to the sides.  Blend well.  I use my Magic Bullet -- love it!
Spoon roasted garlic butter (you might have a little extra] over corn and enjoy!
Painkiller
Category: drinks
By a1hilde

This drink is from Jost Van Dyke's Soggy Dollar Bar in the Virgin Islands. Nutmeg is the key.

Ingredients:
4 ounces pineapple juice
2 ounces dark rum (such as Pusser's®)
1 ounce cream of coconut
1 ounce orange juice
ice as needed
1 pinch ground nutmeg

Directions:
Shake or stir pineapple juice, rum, cream of coconut, and orange juice together and pour over ice in a tall glass. Sprinkle nutmeg on top and serve.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cocktail

Calories: 324
Fat: 5.6 g
Saturated fat: 4.3 g
Carbohydrates: 36.8 g
Sugars: 32.4 g
Dietary fiber: 0.5 g
Protein: 0.7 g
Sodium: 20.4 mg
Peachumba


Ingredients:
vodka, chocolate milk

Directions:
First the Schnapps, then at least 1 oz. of Vodka. Fill up with Chocolate milk.
I put ice in a glass, then the vodka, peach schnapps and the quantity of the chocolate milk mentionned.  I didn't fill more.
Sausage En Papillote (Air Fryer or Oven)


Ingredients:
potatoes, potato, cherry tomatoes, onion, olive oil, thyme, bay leaf

Directions:
My air fryer is smaller, with a 7 inch sq. basket. I used a 10 inch wide piece of foil. Place the ingredients a little below center on a piece about 12-14 inches long.
Peel potatoes, halve if using a larger one.
Spray or drizzle with olive oil, sprinkle with salt and pepper or any other spices you like. Include bay leaf and thyme.
Fold over the foil and carefully crimp the open edges. Transfer to air fryer basket.
Cook at 350 deg F for 45 minutes. Remove carefully with tongs. Carefully slit open the foil.
Jacques used a 20 inch piece of foil, 4 sausage links (2 Italian, 2 kielbasa with casings removed], 2 potatoes (peeled and halved], 1 onion halved, 2 carrots (peeled, halved long way and across], 4 or 5 whole garlic cloves, some sliced mushrooms, some Tabasco sauce, salt, bay leaf, sprig thyme. Fold over foil, crimp, place on baking sheet and bake for about an hour at 400 deg F.
Easy to Make Flour Tortillas


Ingredients:
all-purpose flour, flour, vegetable shortening, salt, water

Directions:
1. Dissolve salt into water and put aside.
2. Put measured all purpose flour into your food processor. Add 5 TBSP of the lard. Process until all the lard is incorporated into the flour.
3. While food processor is going, slowly add all the water. A dough should form that pulls away from the side of processor.
4. Scoop the dough onto a clean dry lightly dusted with flour work space. Knead a few times.
4. Divide the dough into 12 portions and form them into the size of a golf ball. Place on a plate in a single layer and cover with plastic wrap. Let them rest for 30 minutes.
5. Heat an ungreased 9" cast iron skillet to medium or medium high.
6. On your lightly floured station take a dough ball. Press flat with the palm of your hand. It should be round. Now use a rolling pin and roll forward away from you and then back toward you, turn the dough a sixth of a turn and repeat. Keep doing this until it is about 7 inch in diameter. Don't worry if it isn't in a perfect circle. You might need to add a bit of bench flour as you do this so that it doesn't start to stick.
7. Lay the tortilla in your hot pan. Cook for about 30-45 secs and then turn over and cook for another 30-45 secs. It will get puffed up. Do not worry and don't flatten. Make sure you don't overcook them as they will become crispy.
8. Remove them from the pan and wrap them in a cloth napkin or dish towel. Stack them on top of each other in the dishtowel. This will help them stay soft.
Side Note: I would roll out 2 and then cook one in the pan and then roll out the next and continued this way until all 12 were done.
Pine Nut and Raisin Pasta Sauce


Ingredients:
spaghetti, golden raisin, extra virgin olive oil, pine nuts, garlic cloves, salt, dry white wine, parsley, pasta

Directions:
Set the pasta water to cook with a copious amount of salt.
Soak the raisins in the stock. Microwave them on high for 1 minute, if desired. Set aside.
Put the oil, garlic and chili's into an 8-inch skillet with a generous pinch of salt, (and black pepper, if required].
Set the heat to medium or medium-high, sizzle, without stirring, until the garlic becomes colored a faint gold.
Add the raisins with their liquid, the mixture will bubble abruptly.
Remove from the heat and stir in the wine.
Drain the pasta, reserving a little water, if desired.
Transfer to a tossing bowl and pour in the sauce, add parsley if desired. Toss well. Coat each with the sauce.
The raisins will likely gather in the basin, for presentation purposes, it is wise, to transfer the hot, cooked pasta to a serving dish.
Lentil Soup With Bacon


Ingredients:
smoked bacon, onions, carrots, cabbage, celery rib, garlic clove, bay leaves, dried marjoram, dried savory, caraway seed, tomato paste, paprika, chili powder, beef broth, lentils, salt, pepper, plain yogurt

Directions:
In a large soup pot or saucepan cook bacon over medium heat until crisp. Pour off all but 2 tablespoons fat.
Stir in vegetables and herbs (next 9 ingredients or onions - caraway] and reduce heat to medium low, cover and cook until vegetables are tender (20 minutes].
Stir in tomato paste, paprika and chili powder and stir 3 minutes before adding the 8 cups of broth or stock.Simmer for 1 hour.
Stir in lentils, covering pot partially and simmer for 2 3/4 hours, stirring frequently and adding more broth to pot if needed.
Season with salt and pepper. Add more chili powder if desired and cook for another 15 minutes.(see note in description].
Ladle into bowls and top with yogurt or sour cream.
Mimi's Fresh Key Lime Pie


Ingredients:
graham cracker crust, key lime juice, lime zest, mint leaf, key limes

Directions:
Mix condensed milk with egg yolks, key lime juice and key lime zest.
Pour into graham cracker pie crust.
Bake for 5 minutes in a 300 degree (F] oven.
Remove pie from oven, cool about 5 minutes. Then refrigerate pie for 1 hour.
Cover pie filling with whipped cream.
To serve, slice pie and garnish each pie slice with 1 key lime slice and a fresh mint leaf.
Spicy Nut Mix


Ingredients:
unsalted cashews, pistachios, unsalted peanuts, chili powder, cayenne pepper, kosher salt, sea salt, sugar

Directions:
Heat oven to 300 degrees.
In a large mixing bowl, combine nuts and oil until nuts are well-coated. Add hot sauce and stir well to coat.
In a separate, small bowl, combine remaining ingredients. Add to nut mixture and stir well to coat.
Turn nuts onto rimmed baking sheet lined with parchment or Silpat and bake, stirring ingredients two or three times, 15 minutes.
Remove and transfer to another baking sheet to cool. Store in an airtight container.
Whole Hearth Soup


Ingredients:
carrot, onion, garlic cloves, broth, green cabbage, fresh green beans, tomato paste, dried basil, dried oregano, salt, zucchini

Directions:
Coat a large saucepan with nonstick cooking spray. Add carrots, onion, and garlic and saute over low heat until softened, approximately 5 minutes.
Stir in broth and add the cabbge, beans, tomato paste, basil, oregano, and salt. Cover saucepan and bring mixture to a boil.
Lower heat and simmer while saucepan is covered for approximately 15 minutes  or until green beans are tender. Add the zucchini and cook until  heated or 3-4 minutes. Serve immediately.
Rocky Road Confetti Squares


Ingredients:
margarine, crunchy peanut butter, chocolate chips, mini marshmallows

Directions:
In a large pot, melt margarine over med. low heat.
Add peanut butter, stir until melted.
Add chocolate chips, stir until smooth.
Remove from heat.
DON'T stir in the marshmallows until you can hold your hand on the bottom of the pot.
Spoon into a Pam sprayed 9x13 pan.
Chill, then slice 6 down and 10 across.