xiaoxl/recipe_data huggingface dataset:
Cinnamon Chocolate Cake


Ingredients:
flour, sugar, baking soda, cinnamon, salt, mini marshmallows, butter, eggs, buttermilk, vanilla, butter, powdered sugar, pecans

Directions:
In a large bowl, sift together flour, sugar, baking soda, cinnamon and salt., Stir in marshmallows., Set aside., In a small saucepan, bring the cocoa, cola, oil and butter to a boil., Pour over flour mixture., Mix well., Stir in eggs, buttermilk and vanilla., Pour into a greased 9x13 inch baking pan., Bake at 350 degrees for 35-40 minutes., Do not overbake., Cool., Frosting:., In a large saucepan, bring the cocoa, cola and butter to a boil., Remove from the heat., Stir in powdered sugar and 3/4 cup pecans until blended., Spread over cake., sprinkle with remaining pecans., Cool until frosting is set before cutting.
Chicken Ranch Pizza


Ingredients:
tomatoes, green onion, mozzarella cheese, cheddar cheese, boneless skinless chicken breast halves, salt, pepper

Directions:
Preheat oven to 425°F.
Lightly spray 8x12-inch cooking pan with vegetable oil cooking spray.
Unroll dough and press into prepared pan.
Bake crust 7 minutes or until it turns slightly brown.
Remove from oven.
Spread dressing over partially baked crust.
Sprinkle wit mozzarella cheese, tomatoes, green onions, chicken and cheddar cheese.
Return to oven for twenty minutes or until cheese has melted.
My kids love this!
Vanilla Sugar


Ingredients:
sugar, vanilla beans

Directions:
"Fill a glass canning jar with the sugar and vanilla beans which have been cut into thirds After a week, you will have infused sugar that can be used in the place of sugar in cakes, pies, anything sweet!"
Signature Pumpkin Pie


Ingredients:
pumpkin, sweetened condensed milk, eggs

Directions:
Preheat oven to 425°F. Place pie crust on large foil-lined baking sheet.
Mix pumpkin, milk, eggs and pumpkin pie spice in large bowl until smooth. Pour into crust.
Bake 15 minutes. Reduce oven temperature to 350°F. Bake 40 minutes longer or until knife inserted 1 inch from crust comes out clean. Cool completely on wire rack. Serve with Vanilla Whipped Cream, if desired.
Carolina Butter Pecan Cake Bars
Category: desserts
By Bethany

A delicious twist on a Southern favorite! Serve cold.

Ingredients:
2 tablespoons butter
1 ½ cups pecan pieces
2 cups white sugar
1 cup butter
4  eggs
2 teaspoons vanilla extract
1 teaspoon butter extract
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
6 ½ cups confectioners' sugar
11 ounces cream cheese, softened
⅔ cup butter, softened
1 ½ teaspoons vanilla extract
½ teaspoon almond extract
1 tablespoon milk, or more as needed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Melt 2 tablespoons butter in a small, heavy skillet over medium heat. Add pecans and cook until toasted, about 4 minutes. Remove from heat and let cool. Combine white sugar and 1 cup butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in 2 teaspoons vanilla extract and butter extract. Combine flour, baking powder, and salt in a bowl. Add to creamed butter mixture alternately with milk, beating just until combined. Fold in pecans. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted near the center comes out clean, 25 to 30 minutes. Beat confectioners' sugar, cream cheese, 2/3 cup butter, 1 1/2 teaspoons vanilla extract, and almond extract in a large bowl until smooth. Beat in enough milk to give frosting a spreadable consistency. Divide hot cake in half and chop 1 half into a large bowl. Stir in 1/4 of the frosting. Repeat with remaining half, stirring in an additional 1/4 of the frosting. Spread mixture back into the baking pan; press flat with your fingers. Spread remaining frosting over the pressed cake mixture. Refrigerate until firm, 3 to 4 hours. Cut into bars.

Prep time: 20 mins
Cook time: 30 mins
Total time: 3 hrs 50 mins
Yields: 1 9x13-inch cake

Calories: 974
Fat: 48.8 g
Saturated fat: 24.8 g
Carbohydrates: 128.9 g
Sugars: 101.8 g
Dietary fiber: 2.2 g
Protein: 9.5 g
Cholesterol: 165.2 mg
Sodium: 483.9 mg
Sancho Panza Spuds


Ingredients:
potatoes, plain yogurt, green chili pepper, salt, pepper, parsley flakes, radishes, cheddar cheese, red bell pepper

Directions:
Preheat oven to 375º.
Wash potatoes and puncture each with a fork.
Place on a cookie sheet in center of oven and bake for 1 hour 30 minutes or until soft.
While still warm, cut potatoes in half lengthwise; Scoop out insides into a large
bowl, leaving skins intact.
Mash potatoes; Stir in yogurt and green chile.
Mash until smooth then mix in salt, pepper, garlic, parsley and radishes.
Fill potato skins with mixture.
Place on cookie sheet and bake at 350º for 25 minutes.
Remove potatoes from oven. Sprinkle cheese evenly over potatoes.
Garnish with pepper strips then return to oven for 5 minutes.
Enjoy!  ;].
Strawberry Shortcake Cups


Ingredients:
unbleached flour, sugar, baking powder, salt, lemon zest, butter, milk, strawberry, sugar, heavy cream, sugar, vanilla extract

Directions:
Note: I think this could be prepared in mini-muffin tins. fyi.
Heat the oven to 400 degrees. Place a metal mixing bowl and electric mixer beaters in the freezer.
Butter a 12-cup muffin tin.
In a large mixing bowl combine the flour, sugar, baking powder, salt and lemon zest.
Use a pastry blender to cut the butter into the flour mixture.
Add the milk and stir until well combined. I needed to add about one more tablespoon milk to the dough.
Turn the dough out onto a lightly floured surface.
Divide the dough into 12 balls.
Lightly flour the balls and place in a wax paper-lined tortilla press and press to 4 1/2" in diameter. If the dough is still too sticky, lightly flour the waxed paper. Note: Original recipe has you using a rolling pin, rolling the dough out to 1/4" thickness and cutting out rounds with a drinking glass. Using the tortilla press was much easier for both adult and child.
Place each flattened round in the buttered muffin tin. The dough should line the cup and come up to the brim. Original recipes says to crimp the edges but I skipped that part.
Bake for 10 to 12 minutes or until the edges are light brown. Let cool in the pan before removing to a plate.
Meanwhile, prepare the strawberries. Wash and hull the berries and cut them up into either slices or small pieces (small pieces for our toddler]. Toss with the sugar and set aside.
To whip the cream, pour the whipping cream into a chilled mixing bowl. Using an electric mixer, beat on medium-high until soft peaks form; approximately 2-3 minutes. Add the sugar and vanilla extract and beat for another 30 seconds.
Assembling the cups: Fill each cup with a spoonful of whipped cream and top with a spoonful of the strawberries.
Preparation time may take longer depending on the age of the child.
Kenkey


Ingredients:
pepper, onions, tomatoes, salt, green peppers

Directions:
first place tomatoes, onion, peppers in the blender.
it will grind up then add 1 tbs of salt to the pepper and stir it.
put the kenkey on the stove.
pour water on the kenkey.
leave it there.
put your tilaphia in the stove for about 30- 40 mintues.
take it out and put it on a plate.
slice the green peppers and put it on top of the tilaphia.
then slice the rest of the tomatoes and onions and repeat step 8.
your kenkey will definetly be ready by now.
take it out of it's wrapper and put it on the plate.
serve yourself some pepper and pour the sardine oil in it.
then you should pour the sardine it's self on your plate and then your ready to eat.
Pork Hot Dish


Ingredients:
boneless pork, celery, green pepper, onion, milk, salt, pepper, butter, margarine

Directions:
In a skillet, heat oil. Cook pork, celery,red or green pepper and onion until the meat is browned and vegetables are tender.
In a large bowl, combine pork mixture, noodles, soups, corn, milk, salt and pepper; mix well.
Turn into an ungreased 13x9 inch baking dish.
Combine cracker crumbs and butter; sprinkle on top.
Bake, uncovered, at 350 for 45 minutes or until heated through.
Mamita's Mojito Scallop Kabobs with Stuffed Tomatoes
Category: world-cuisine
By Jules Fernan

Fresh and large scallops stew in a marinade of tangy Cuban 'mojito.' Two large scallops meet chunks of yellow squash, zucchini, and portabello mushrooms on a stick to form a kabob. It's sure to take you away to the tropics in the middle of your work week. Serve with a baked and stuffed broccoli-cheese tomato.

Ingredients:
1 cup orange juice
½ cup lemon juice
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon black pepper
1 teaspoon white sugar
8 large large scallops
2  yellow squash, cut into 4 large chunks
2  zucchinis, cut into 4 large chunks
1 (8 ounce) package portobello mushroom caps, cut into large chunks
4  bamboo skewers, soaked in water for 60 minutes
½ cup fresh basil
2 large tomatoes, cored
1 (12 ounce) package microwaveable broccoli in cheese sauce
1 ½ cups cooked brown rice
1 slice American cheese, cut into 4 strips

Directions:
Whisk orange juice, lemon juice, salt, onion powder, garlic powder, black pepper, and sugar together in a large bowl to dissolve seasoning into the liquid. Add scallops, yellow squash, zucchinis, and portobello mushroom to the mojito marinade; toss to coat. Cover bowl with plastic wrap and refrigerate 8 hours to overnight. Preheat oven to 400 degrees F (200 degrees C). Thread onto a skewer a piece of mushroom, yellow squash, zucchini, and a scallop, respectively. Repeat so there are two of each item on the skewer; repeat with remaining skewers. Sprinkle fresh basil evenly over the skewers. Carefully remove tomato insides with a spoon; discard tomato insides. Pour broccoli with cheese sauce into a microwave-safe bowl; cook in microwave until broccoli is tender and the sauce is melted, 3 to 5 minutes. Stir broccoli with cheese sauce and rice together in a bowl; spoon into the hollowed-out tomatoes. Place 2 strips American cheese atop the mixture in a crossing pattern. Cook the skewers in preheated oven until the scallops are cooked through, 25 to 30 minutes. Remove from oven to a plate; cover with aluminum foil to keep warm. Reduce oven heat to 350 degrees F (175 degrees C). Bake tomatoes in the oven until the cheese is bubbling, 5 to 10 minutes. Serve with the skewers.

Prep time: 20 mins
Cook time: 35 mins
Total time: 8 hrs 55 mins
Yields: 2 servings

Calories: 769.9
Fat: 20.7 g
Saturated fat: 9 g
Carbohydrates: 98.6 g
Sugars: 32.6 g
Dietary fiber: 17.2 g
Protein: 56.4 g
Cholesterol: 102.9 mg
Sodium: 4379.5 mg
Cucumber and Tomato Salad
Category: salad
By Tigrgrrl

A refreshing, light salad for any hot, humid summer day! The kidney beans and tofu make it a great main dish for vegetarians, as well. The basil may be substituted with fresh parsley or mint. Be sure to make this salad just before serving.

Ingredients:
1  tomato, chopped
1  cucumber, seeded and chopped
¼ cup thinly sliced red onion
¼ cup canned kidney beans, drained
¼ cup diced firm tofu
2 tablespoons chopped fresh basil
¼ cup balsamic vinaigrette salad dressing
salt and pepper to taste

Directions:
In a large bowl, combine the tomato, cucumber, red onion, kidney beans, tofu, and basil. Just before serving, toss with balsamic vinaigrette salad dressing, and season with salt and pepper.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 98.4
Fat: 6.1 g
Saturated fat: 0.7 g
Carbohydrates: 8.6 g
Sugars: 2.6 g
Dietary fiber: 2.2 g
Protein: 4.1 g
Sodium: 214.8 mg
Blueberry Cobbler Pie


Ingredients:
fresh blueberries, sugar, flour, lemon zest, lemon juice, butter, flour, egg, sugar, butter, lemon zest, cinnamon

Directions:
Pre-heat oven to 375 degrees. Have a pie plate with a crust handy.
To Make the Filling: In a large mixing bowl combine blueberries, sugar, flour, and lemon zest.
Pour into the crust. Pour lemon juice and butter over mixture.
To Make the Topping: Stir together the flour, egg, sugar, lemon zest and cinnamon with a fork. Spread over top the filling. Pour the butter over the top of it.
PLace in the oven and bake for 20-30 minutes.
Green Chili Grilled Cheese


Ingredients:
butter, cheddar cheese, green chilies

Directions:
Butter one side of all 4 slices of bread.
Top unbuttered sides of 2 slices of bread with one slice of cheddar each.
Sprinkle both slices with the chilies, then lay the other 2 slices of cheese on top of the chilies.
Top with last 2 slices of bread, buttered side out.
In a large skillet over medium heat, cook sandwiches on both sides until golden brown and cheese is melted.
Sour Cream Pie Crust


Ingredients:
flour, salt, butter, egg, sour cream

Directions:
In a large bowl sift together flour and salt., Cut in the butter until mixture resembles cornmeal., In a small bowl mix the egg and sour cream together., Add this to the flour mixture and work it in quickly until dough forms a ball., Divide in half, wrap in plastic and chill for 1 hour.
Spicy Sausage Pie


Ingredients:
olive oil, red capsicum, eggs, milk, self raising flour

Directions:
Preheat oven to 200c., Grease a round oven proof quiche dish., Heat oil in frying pan over medium heat., Add Onion, Sausage and Capsicum, cook stirring for 4-5 minutes or until tender., Set aside to cool., Whish eggs, milk and flour together. Add Sausage mixture and cheese., Stir to combine., Season with salt and pepper., Pour mixture into quiche dish., Bake for 40-50 minutes or until set in centre., Stand for 10 minutes., Serve with a nice green salad.
Browned Brussels Sprouts With Hazelnuts & Lemon


Ingredients:
hazelnuts, olive oil, unsalted butter, fresh Brussels sprouts, kosher salt, fresh lemon juice, fresh ground black pepper

Directions:
Toast the nuts on a baking sheet in a 350°F oven, stirring occasionally, until very fragrant and the skins are deep brown and cracked, about 15 minutes. Wrap the nuts in a clean dishtowel (one you don't mind staining]; let steam for at least 5 minutes. Vigorously rub the nuts against one another in the towel to scrape off the skins (you won't get them all; aim for about half]. Chop the nuts coarsely.
Heat a 12-inch skillet over medium-high heat. When the pan is hot, add the oil and butter. As soon as the butter melts, add the Brussels sprouts and spread evenly around the pan. Sprinkle with salt and cook without disturbing until browned on the first side, about 3 minutes. Continue to cook, stirring the sprouts occasionally, until they're well browned all over, another 5 to 8 minutes. Add 1/4 cup water, cover partially, and cook until tender, another 4 to 5 minutes (if the water evaporates completely during cooking, add more, 2 Tbs. at a time]. Don't overcook; the sprouts shouldn't be mushy. Add the nuts. Season to taste with the lemon juice, salt, and pepper. Serve immediately or keep warm for up to 20 minutes.
Amy's Creamy Black Bean Corn Salsa
Category: appetizers-and-snacks
By Amy Rini Cormier

This salsa is so refreshing and addictive. It's a huge hit every time I make it...simply awesome!

Ingredients:
1 (15 ounce) can black beans, drained and rinsed
1 ½ cups frozen corn, thawed
1 cup minced red bell pepper
¾ cup minced green bell pepper
½ cup minced red onion
1 tablespoon minced fresh parsley
½ cup sour cream
¼ cup mayonnaise
2 tablespoons red wine vinegar
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon salt
¼ teaspoon garlic powder
⅛ teaspoon ground black pepper

Directions:
Combine black beans, corn, red bell pepper, green bell pepper, onion, and parsley together in a bowl. Whisk sour cream, mayonnaise, red wine vinegar, cumin, chili powder, salt, garlic powder, and black pepper together in a separate bowl; pour over vegetable-bean mixture. Toss gently to coat.

Prep time: 20 mins
Total time: 20 mins
Yields: 16 servings

Calories: 86
Fat: 4.5 g
Saturated fat: 1.4 g
Carbohydrates: 9.7 g
Sugars: 1.4 g
Dietary fiber: 2.7 g
Protein: 2.6 g
Cholesterol: 4.5 mg
Sodium: 201.3 mg
Aunt Jewel's Chicken Dressing Casserole
Category: meat-and-poultry
By CRETER

True Southern chicken and dressing recipe. Handed down from my great-great-aunt. Easy and delicious.

Ingredients:
3 pounds skinless, boneless chicken breast meat
1 (10.75 ounce) can  condensed cream of chicken soup
1 (10.75 ounce) can  condensed cream of celery soup
1 (10.75 ounce) can  milk
1 ½ cups chicken broth
1 (6 ounce) package seasoned cornbread stuffing mix

Directions:
Place chicken in a large saucepan full of lightly salted water. Bring to a boil; boil for about 30 minutes, or until chicken is cooked through (juices run clear). Remove chicken from pan, reserving broth. Cut chicken into bite size pieces and place in bottom of a 9x13 inch baking dish. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl mix together cream of chicken soup and cream of celery soup. Fill one empty soup can with milk, and mix milk with soups. Pour mixture over chicken. In a small bowl combine stuffing and broth; mix together and spoon mixture over casserole. Bake in the preheated oven for 45 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 12 servings

Calories: 235.7
Fat: 5.2 g
Saturated fat: 1.5 g
Carbohydrates: 15.8 g
Sugars: 2.5 g
Dietary fiber: 2.2 g
Protein: 29.5 g
Cholesterol: 73.4 mg
Sodium: 745 mg
Red Kidney Bean Dip


Ingredients:
olive oil, onion, garlic cloves, kidney beans, tomato paste, ground cumin, ground coriander, ground cinnamon, lime, juice and zest of

Directions:
Heat the oil and cook the onion and garlic until soft and golden.
Add the kidney beans and their liquid and stir in the tomato paste and spices and cook for a few minutes.
Add the lime juice to the kidney bean mixture.
Take the pan off the heat and when it has cooled a little, process the mixture until it is a bumpy puree.
When it is cool, arrange in small bowls and sprinkle over the reserved lime zest.
Nickey’s Macaroons


Ingredients:
flour, baking soda, salt, butter, light brown sugar, sugar, eggs, pure vanilla extract, coconut flakes

Directions:
Preheat oven to 350 degrees.
Combine flour, baking soda and salt in medium bowl; whisk ingredients to combine.
Beat butter and sugars in a large mixing bowl at medium speed until light and fluffy.
Add eggs and extracts to butter mixture.
Add flour mixture to butter mixture, beat until just combined.
Stir in chocolate chips, coconut, almonds, and macadamia nuts.
Drop dough using large cookie scoop (1/4 c] on parchment lined or plain ungreased cookie sheets. Place dough three inches apart.
Bake nine minutes, turn cookie sheet then bake another nine minutes.  [adjust time to your oven].
Remove from oven and wait two minutes before moving to wire rack to finish cooling.
Moist and Fluffy Lemon Poppy Seed Muffins


Ingredients:
all-purpose flour, sugar, baking powder, baking soda, salt, poppy seed, buttermilk, eggs, lemon, zest of, lemon juice

Directions:
Adjust rack to top third of oven and preheat to 350' F  Grease muffin tin with shortening.
In large bowl mix together flour, sugar, baking powder, baking soda, salt and poppy seeds.
In separate bowl combine buttermilk, oil and eggs, whisking gently.
Grate lemon and add zest to dry mixture, stirring well.
Squeeze juice from lemon to form 1/3 cup (add more if lemon does not produce required amount, I measured 1/2 cup for my batch for more zing]
Pour lemon juice into dry ingredients and blend slightly (keeping the lemon juice separate from milk will prevent curdling]. Pour in wet ingredients from bowl and mix only until blended, Do not over mix.
Spoon into tin and bake until top is slightly golden, about 18-20mins or until toothpick inserted comes out clean.
Make a simple glaze from powdered sugar, lemon juice and milk for an extra sweet treat.
Spicy Crab Cakes With Key Lime Mustard Sauce


Ingredients:
lump crabmeat, panko breadcrumbs, all-purpose flour, mayonnaise, green onions, fresh flat-leaf parsley, garlic cloves, egg, sriracha sauce, unsalted butter, olive oil, mayonnaise, sugar, Dijon mustard, key lime juice, Tabasco sauce, salt

Directions:
Pick over the crabmeat to remove any shell or cartilage, trying not to break up the chunks too much.
In a large bowl, combine all of the ingredients except for the butter and olive oil. Moisten hands with a little water and shape the mixture into eight fat ball-like cakes. (They will flatten slightly during cooking.] Place them on a baking sheet lined with wax paper. Cover with plastic wrap and refrigerate for at least 1 hour.
While crab cakes are in the fridge, prepare sauce. Combine all ingredients, mix well and chill.
In a large skillet, heat the butter and oil over medium-high heat. Carefully lay the crab cakes into the butter and oil and fry until crusty and browned, about 3 to 4 minutes on each side.
Serve with sauce.
Serve hot, with Key Lime Mustard Sauce.
Vinaigrette Scallops and Shrimp Salad
Category: salad
By Marie's Dressings

Tender scallops and shrimp meet crunchy bell peppers and red onion in this refreshing salad dressed with Marie's® Garlic Parmesan Italian Vinaigrette. Garnish with fresh chopped cilantro if desired.

Ingredients:
½ cup Marie's® Garlic Parmesan Italian Vinaigrette
2 pounds cooked seafood (bay scallops and small shrimp)
1  red onion, chopped
1  red bell pepper, chopped
1  yellow bell pepper, chopped
2 tablespoons cilantro, chopped, or more to taste
Salt and pepper
1 (12 ounce) bag prepared assorted greens

Directions:
Combine the first six ingredients and mix thoroughly. Adjust seasoning with salt and pepper. Lay assorted greens onto a plate and place shrimp and scallop mixture on top. Garnish with fresh chopped cilantro if desired. Serve chilled with additional Marie's Garlic Parmesan Italian Vinaigrette on the side.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 369.2
Fat: 13.8 g
Saturated fat: 2.7 g
Carbohydrates: 8.9 g
Sugars: 4 g
Dietary fiber: 2.9 g
Protein: 50.4 g
Cholesterol: 442.6 mg
Sodium: 751.3 mg
Baily's Irish Cream Brownie Pie


Ingredients:
butter, eggs, sugar, Baileys Irish Cream, vanilla extract, flour, salt, walnuts, pecans

Directions:
Preheat oven to 350*F.
Line a 9 inch pie plate with the pastry, forming a high edge.  Trim and flute the edge.  Chill while preparing the filling.
Melt the butter with the baking cocoa in a small heavy saucepan over medium low heat.  Remove from heat and cool slightly.
Beat the eggs in a small mixing bowl at high speed until foamy.  Beat in the sugar gradually in a fine stream until the eggs are thick and pale yellow coloured.
Reduce the speed to low.  Beat in the chocolate mixture, liqueur and vanilla.  Fold in the mixture of flour and salt.
Sprinkle the walnuts over the prepared pastry.  Pour the filling over the walnuts.
Bake for 30 minutes or until the crust is golden brown and the filling is set.  Remove to a wire rack to cool.
Serve with ice cream or whipped cream.
Chevy's House Rocks Margarita


Ingredients:
triple sec, salt, lime wedge

Directions:
Put a handful of ice into a shaker.
Add all ingredients and shake. Pour the drink into a 12-ounce margarita glass (salt the rim first, if you want].
Garnish with a lime wedge on a toothpick, add a straw, and serve.
The Best Strawberry Muffins


Ingredients:
all-purpose flour, baking powder, salt, rolled oats, sugar, milk, butter, egg, vanilla extract, strawberry

Directions:
Preheat oven to 425, then grease your muffin tin.
Sift flour, baking powder and salt into large bowl. Stir in rolled oats and sugar, then set aside.
Combine milk, butter, eggand vanilla in a small bowl. Stir milk mixture into dry ingredients until moistened. Then stir in strawberries.
Spoon batter into muffin tin, filling each intil 2/3 full.
Bake 15 to 18 minutes or until lightly browned and toothpick insterted into center comes out clean.