xiaoxl/recipe_data huggingface dataset:
German Bundt Cake


Ingredients:
butter, icing sugar, caster sugar, eggs, vanilla essence, flour, baking powder, salt, milk, icing sugar

Directions:
Set the oven at moderate (180C/350F].
Grease a 6-7 cup fluted ring cake mould with 30g of butter, putting large dabs in the creases of the mould and embedding an almond in each dab. Put in the refrigerator to set while preparing the mixture.
Cream the remaining butter well. Gradually beat in the sugars, beating well between each addition. Add the egg yolks one at a time, and beat until smooth. Stir in the vanilla and almond essences. Sift the flour, baking powder and salt three times and fold into the creamed mixture alternately with the milk.
Whisk the egg whites until stiff, stir a spoonful into the cake mixture and, when incorporated, fold in the remaining whites carefully and lightly using a large metal spoon.
Pour into the prepared tin and bake for about 1 1/2 hours, or until the cake is cooked when tested with a skewer. Allow to stand for about 15 miutes before turning out.
Allow the cake to cool completely before dusting with sifted icing sugar. Cut this rich cake into thin slices to serve.
Frijoles Borrachitos-Beans with Beer


Ingredients:
dry pinto beans, beer, onion, bacon, diced tomato, cilantro, salt, crushed red pepper flakes

Directions:
Soak beans in 4 cups water at least 5 hours., Place in large stockpot., Add beer and bring to a boil., Cover and simmer 1 1/2 hours., Cook bacon until crisp, drain and crumble., Add bacon to beans along with onion, tomatoes, cilantro, salt and red pepper., Cover and simmer for 30 minutes.
D.A.M. Bruschetta Caprese


Ingredients:
French baguette, olive oil, salsa, fresh mozzarella cheese, fresh basil, cherry tomatoes

Directions:
Step 1. Preheat oven to 400 degrees.
Step 2. Slice French Baguette bread into ½” thick slices and lightly brush with olive oil.
Step 3. Cook crostini in 400 degree oven for 5-7 minutes.
Step 4. Top crostini with 1 tsp of Medium D.A.M. Salsa.
Step 5. Top D.A.M. Salsa with sliced mozzarella cheese, fresh basil, cherry tomatoes, and balsamic vinegar.
Aunt Martha's Pork Chops Delight


Ingredients:
boneless pork loin chops, salt, black pepper, yellow mustard, flour, unsalted butter, yellow onion

Directions:
Season flour with salt and pepper., Spread mustard on chops and dredge in flour., Heat a skillet on med high, and melt butter., Brown chops in butter on both sides for 2 minutes., Add onion and broth and cover, simmer 10 minutes.
Chai Spiced Biscuits


Ingredients:
self raising flour, butter, sugar, golden syrup, chai tea teabags, ground ginger

Directions:
Preheat the oven to 180C and line or grease a baking tray.
In a saucepan, melt the butter, sugar and syrup over a medium heat. Remove to cool once everything has melted and dissolved. Add the flour and chai spices into the pan and whisk until it forms a dough.
After letting the dough cool slightly, roll it into small balls between your palms and place them onto the tray. Flour your hands so the mixture doesn't stick and press each ball with a fork to squash it a little.
Bake at 180C for 10-12 minutes until the Chai Spiced Biscuits are golden brown. Cool completely on a wire rack before serving.
Soy-Marinated Pork Sandwiches
Category: meat-and-poultry
By Cooking44

An easy, spicy sandwich recipe.

Ingredients:
4 ½ teaspoons low-sodium soy sauce
4 ½ teaspoons brown sugar
2 teaspoons minced fresh garlic
2 teaspoons sambal oelek
1 teaspoon dark sesame oil
1 teaspoon grated fresh ginger
12 ounces pork tenderloin, trimmed and thinly sliced
2 tablespoons rice vinegar
2 teaspoons canola oil, divided
¼ teaspoon white sugar
1 cup shaved carrot strips
¼ cup diagonally sliced green onions
¼ cup chopped fresh cilantro
4  whole wheat hamburger buns, split

Directions:
Whisk soy sauce, brown sugar, garlic, sambal oelek, sesame oil, and ginger together in a large bowl. Add pork; toss well to coat. Let stand at room temperature, about 15 minutes. Whisk rice vinegar, 1 teaspoon oil, and white sugar together in a bowl. Add carrot strips, green onions, and cilantro; toss to coat. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place buns on a baking sheet, cut sides up. Heat remaining 1 teaspoon oil in a large skillet over medium-high heat. Add pork; cook, turning occasionally, until no longer pink in the center, 3 to 5 minutes. Broil buns in the preheated oven until lightly toasted, 1 to 2 minutes. Top bottom halves of buns evenly with pork and carrot mixture. Cover with top halves of buns.

Prep time: 25 mins
Cook time: 4 mins
Total time: 44 mins
Yields: 4 servings

Calories: 596.7
Fat: 15.9 g
Saturated fat: 3.5 g
Carbohydrates: 86.9 g
Sugars: 18 g
Dietary fiber: 7.6 g
Protein: 30.3 g
Cholesterol: 36.7 mg
Sodium: 1051.6 mg
Weight Watchers Pumpkin Cupcakes


Ingredients:
water, canned pumpkin, vanilla extract, cinnamon

Directions:
"Preheat oven to 350. Line 24 cupcake pans. Mix all ingredients in bowl and pour into the liners. Bake for 25 minutes. Cool on coolings rack. They are very moist cupcakes."
Barbadian Plain Cake
Category: desserts
By Bernadette Beekman

My grandmother, Gladys Payne Gittens, came here from Barbados about 1906. She read this to me over the phone when I was in law school in 1978. Thanks to my friend Elayne, the Soulful Yenta, to whom I gave a copy, I was able to find this on Mother's Day. It's a great simple pound cake, good with tea.

Ingredients:
1 ½ cups white sugar
2 cups butter
4 ½ teaspoons baking powder
3 cups all-purpose flour
4  eggs
1 tablespoon vanilla extract
1 tablespoon almond extract
2 cups milk

Directions:
Preheat oven to 400 degrees F (205 degrees C). Lightly grease and flour one 9 or 10 inch bundt pan. By hand with a spatula cream butter and sugar together until light and fluffy. Add eggs all at once and beat well. Sift the flour and the baking powder together. Add to butter mixture along with 1 cup of the milk. Continue to beat well (the batter will be doughy). Add the remaining 1 cup of milk along with the vanilla, and almond extracts. Pour batter into the prepared pan. Bake at 400 degrees F (205 degrees C) for 1 hour. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 15 minutes longer.

Yields: 1 - 9 or 10 inch bundt cake

Calories: 533
Fat: 33.5 g
Saturated fat: 20.5 g
Carbohydrates: 51.5 g
Sugars: 27.3 g
Dietary fiber: 0.8 g
Protein: 7 g
Cholesterol: 146.6 mg
Sodium: 441.5 mg
Beef Stock


Ingredients:
fine sea salt, ground black pepper, yellow onions, carrots, celery, tomato paste, red wine, garlic cloves, bay leaves, parsley, thyme, rosemary, winter savory, black peppercorns

Directions:
Pre-heat oven to 450°F.
Wrap garlic, bay leaves, fresh herbs, peppercorns in cheese cloth and tie-off with string to complete Sachet.
In a large bowl add salad oil, sea salt, black pepper and whisk until combined. Toss vegetables in batches to coat and spread out on sheet pans. Roast vegetables for 1-hour turning vegetables several times. Remove vegetables from oven and scrape into a stock pot.
Toss bones in oil to coat and spread out on several sheet pans. Place bones into oven and roast for 6-hours. Turn bones several times while they are roasting.
Scrape bones into a stock pot. Scrape drippings from sheet pans into the stock pot. Add herbs (Sachet] and red wine to stock pot. Fill stock pot with cold water to cover the bones. Bring stock to a full boil and reduce to a simmer for 6-hours. Skim the stock every 30-minutes.
Let stock stand for an hour and strain stock. Place stock in refrigerator to cool. The stock will keep for 3-4 days or can be frozen for 1-2 months.
Chef's Note: Do not peel vegetables just rinse them under cold water. Add all vegetable scraps and scraps of beef you have to the stock.
Blue Cheese Stuffed Tomatoes


Ingredients:
cherry tomatoes, cream cheese, blue cheese, sour cream, celery, onion, walnuts, pecans

Directions:
Cut off tomato tops to make caps.
Scoop out pulp from caps and bottoms.
Beat cream cheese, blue cheese and sour cream in bowl until well blended.
Add celery onion and nuts; mix well.
Spoon or pipe into tomato shells, mounding slightly.
Replace tomato caps; secure with toothpicks.
Chill in refrigertor.
Garnish with parsley, if desired.
Idaho Chili Stew


Ingredients:
tomato juice, garbanzo beans, water, potato, dried red lentils, carrot, chili powder, vegetarian beef bouillon powder

Directions:
Combine all ingredients in a large saucepan., Bring to boil, reduce heat., Cover and simmer 30 minutes, or till lentils are tender., Stir occasionally.
Riz Au Lait  (French Rice Pudding)


Ingredients:
milk, pure vanilla extract, vanilla bean, cinnamon, sugar, salt, arborio rice, butter

Directions:
Bring 4 cups of water to a boil and cook rice for about 2-5 minutes and strain.
Meanwhile warm up milk with vanilla, cinnamon, sugar and salt added.
Bring to a light boil and add rice.
Cover and let simmer on LOW(!] for 30-45 minutes.The rice should be really soft for this dish. Stir and check a few times to make sure the rice doesn't burn or stick to the bottom.
Add butter and stir.
Add egg yolks, one at a time, and stir. After a couple minutes it's done.
Toffee Apple Tarte


Ingredients:
butter, flour, apples, lemon juice, butter, granulated sugar, cold water, heavy cream

Directions:
Lightly grease a 9 inch, loose - bottom fluted tart pan.
Roll out the pie dough on a lightly floured counter and line the pan with it.
Then roll the rolling pin over the pan to trim the excess dough. Or fit the dough into a pie plate and crimp the edges.
Put a piece of parchment paper into the tart shell and fill with dried beans (or baking pebbles]. Let chill in the refrigerator for 30 minutes then bake for 10 minutes in a preheated oven, 375F/190°C.
Remove the beans and the paper and return to the oven for 5 minutes.
Meanwhile, take 4 apples, cut each into 8 pieces and toss in the lemon juice. Melt the butter in a skillet and saute the apple pieces until just starting to brown and caramelize on the edges. Remove from skillet and let cool.
Slice the remaining apples thinly, put them in a pan with the superfine sugar and cook for about 20 minutes, until soft.
Spoon into the tart shell and arrange the reserved apple pieces on top in a circle. Bake for 30 minutes.
Put the granulated sugar and water in a pan and heat until the sugar dissolves. Boil to form a caramel.
Remove from the heat and add the cream, stirring constantly to combine into toffee.
Remove the tart/pie from the oven, pour the toffee over the apples and let chill for an hour.
Pepper Jack Stuffed Chicken


Ingredients:
monterey jack pepper cheese, chicken breast halves, canola oil

Directions:
Cut cheese into two 2 1/4 in 1 inch x 3/4 inch strips.
Flatten chicken to 1/4 inch thickness.
Place a strip of cheese down the center of each chicken breast half.
Fold chicken over cheese and secure with toothpicks.
Rub seasoning over chicken.
In a large skillet, brown chicken in oil on all sides.
Transfer to a 8 inch square baking dish, and bake uncovered at 350 degrees for 25-30 minutes or until the meat is no longer pink.
Discard toothpicks.
Carrot Cake With Cream Cheese and Raspberries


Ingredients:
sugar, carrots, eggs, baking soda, baking powder, cinnamon, raspberries, powdered sugar

Directions:
more recipes on my blog: www.potravel.pl.
Knock eggs into a bowl, mix in batches adding sugar. Then add the sieved flour, baking powder, cinnamon and baking soda. Still mix gradually adding the oil. Finally, add two cups of grated carrots. - You can erase the medium mesh.
Pour into a greased baking pan or on the plaque. Put into the preheated oven 170 degrees 70 minutes.
After baking, remove the plates to cool. On the surface smear cream cheese, I added a natural flavor and garnish with raspberries. Before serving, sprinkle the top with powdered sugar. Enjoy :].
Egyptian Chicken


Ingredients:
chicken breasts, onion, allspice, paprika, cumin, fresh ground black pepper, salt, olive oil, long-grain rice, currants, butter

Directions:
Cut chicken into small pieces.
Put olive oil, into large heavy pot over low heat.
Add chicken, chopped onion and the allspice, paprika, coriander, cumin and pepper.
Stir, cover and cook until the chicken and onion has softened.
Add rice, stock cubes, 41/2 cups of hot water and salt to taste.
Cover and simmer until the rice is almost cooked.
Saute vermicelli in the 2 tbs of butter until it separates and is golden brown.
Tip vermicelli into rice and add currants and chopped almonds.
Turn off hotplate, put a teatowel over the pot, cover with lid and allow to steam for 10 minutes.
Fluff rice with fork and serve.
NOTE: This recipe can be easily made vegetarian if you substitute vegetable stock cubes instead of chicken and omit the chicken  breast entirely.
My Spiced Butternut Squash, Sweet Potato, Carrot and Orange Soup


Ingredients:
sweet potato, carrots, onion, garlic cloves, chicken broth, cinnamon, nutmeg, fresh ground pepper, salt

Directions:
If you are using a fresh butternut squash, cut it in half lengthwise and scoop out the seeds. Peel it and cut it into 1-inch chunks.
Heat the oil in a large soup pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger root and cook until fragrant, about 3 minutes.
While the onions are cooking, peel and dice the sweet potato and carrots.
Add the cut vegetables and broth; bring to a boil. Lower heat and cook at a gentle boil until the squash is fork-tender, about 20 minutes (but this depends on the size of your squash cubes].
Puree the soup in several stages in a blender. For safety's sake, since the soup is hot, do not fill the jar more than about 1/4 full each time, and blend on a low speed, covering the lid with an oven mitt. The soup should be completely smooth and a little thicker than heavy cream.
Rinse your soup pot to remove any small chunks of food and strain it if you like (I do not strain].
Heat the soup through again and season to taste with cinnamon, nutmeg, black pepper and salt.
Add some almond milk, a little at a time, to give soup a creamier consistency. (Instead of almond milk or Almond Breeze, you could probably use soy or rice milk or half and half].
Just before serving, add about 2-3 teaspoons fresh orange juice (or to taste] to each bowl, if desired; stir to blend into soup.
This soup tastes fine when it has been reheated. The soup will thicken as it chills, so you may want to add extra spice right at the start, if you know you will be re-heating some later. You will need extra Almond Breeze to thin it out after it has been refrigerated. I have kept it in the fridge for as long as 4 days and it was fine.
You can sub pumpkin pie spice for the ground spices listed.
Because the veggies make the broth very flavorful, you can also use half chicken broth and half water (2 cups of each] with good results.
Relishing Creamed Spinach


Ingredients:
frozen spinach, unsalted butter, garlic powder, cream cheese, parmesan cheese

Directions:
Preheat oven to 350 degrees.
Melt butter in pan, then add spinach and garlic powder.
Mix in the relish, then the cream cheese until well blended.
Add Parmesean cheese, salt and pepper, and stir.
Spoon mixture into 4 ramekin dishes, place them on a baking sheet and bake for 15 minutes.
Yuzu Cocktail


Ingredients:
light rum, vanilla vodka, triple sec

Directions:
Slice yuzu in half and muddle all ingredients except for club soda in a cocktail shaker.
Add ice & shake for 15-20 seconds.
Strain into an old-fashion glass, add a few cubes of ice, top with club soda, gently stir & garnish.
Hokey Pokey Biscuits


Ingredients:
butter, sugar, milk, golden syrup, baking soda, plain flour

Directions:
Cream the butter and sugar.
Warm milk and golden syrup in a mug in microwave (only for about 30 seconds or else it will curdle] Add baking soda to milk and golden syrup and beat with a teaspoon until frothy.
Stir into butter and sugar mixture.
Add flour and mix well.
Roll teaspoonfuls of mixture into balls, place onto baking tray and flatten with fork.
Bake in moderate oven 180 C for 10-15 minutes.
Don't overcook.
Tortilla Chicken Casserole


Ingredients:
boneless skinless chicken breast, garlic, onion, kernel corn, tomato sauce, ground cumin, hot chili sauce, allspice, fresh cilantro, roma tomatoes, monterey jack cheese, mozzarella cheese, tortillas

Directions:
Lightly grease 8'x11 1/2' casserole dish
Spray a non stick skillet with vegetable oil and brown the chicken along with the garlic & onions.
Remove from skillet.
Add corn, red pepper, jalapenos and warm through.
Add Tomato sauce, cumin, cilantro, hot sauce, all spice, salt & pepper, bring to a simmer.
Add tomatoe & return the chicken to the skillet, stir, bring to a simmer.
Line the greased pie plate with 3 tortillas.
Pour in half the chicken mixture & top with half the cheese.
Cover with 3 more tortillas.
Pour in the remaining sauce, top with 3 more tortillas.
Sprinkle the top with the remaining cheese.
Bake in 350F oven for apprx 25 minutes or until the casserole is heated through the cheese has melted and is nicely browned.
Let it rest 5 minutes, Slice & serve.
Dad's Famous Barbecue Sauce


Ingredients:
plum sauce, tomato paste, white vinegar, fresh lime juice, liquid smoke flavoring, fresh lemon juice, Worcestershire sauce, coarse black pepper, ground allspice, ground cinnamon, ground cumin, ground ginger, ground mustard

Directions:
WHISK all ingredients well in a medium saucepan: One 7 oz. jar Dynasty brand plum sauce, 6 tablespoons tomato paste, 1/4 cup Apipharm brand Thyme and Wild Flower honey, 1/4 cup A-1 steak sauce, 1/4 cup white vinegar, 2 tablespoons Frank's buffalo wing sauce, 2 tablespoons fresh lime juice, 1 tablespoon pineapple juice, 1 1/2 teaspoons mesquite liquid smoke flavoring, 1 teaspoon fresh lemon juice, 1 teaspoon fresh orange juice, 1 teaspoon Lea & Perrin's Worcestershire sauce, 1/2 teaspoon garlic salt, 1/2 teaspoon onion salt, 1/2 teaspoon ground allspice, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground cumin, 1/4 teaspoon ground ginger, 1/4 teaspoon ground mustard.
SIMMER sauce over low heat.
WHISK occasionally to refresh consistency.
REMOVE from heat after 30 minutes.
COOL barbecue sauce completely.
FUNNEL into plastic squeeze bottles or Ball canning jars.
USE as you would any barbecue sauce.
SUGGESTION: Serve with barbecued chicken or ribs, or my favorite -- pulled pork sandwiches.
STORE refrigerated and capped.
ENJOY it while it lasts!
Nutted Rice Pilaf


Ingredients:
brown rice, low sodium chicken broth, water, ground pecans, ground cloves, orange, zest of

Directions:
Preheat the oven to 400°F.
Place the rice, chicken broth and water in a 2-quart ovenproof casserole.
Bring the liquid to a boil and stir in the nuts, cloves, and orange zest.
Cover tightly with the lid or aluminum foil and bake in the oven until the rice has absorbed all the liquid and is tender, about 45 minutes.
Strawberry Pretzel Salad


Ingredients:
sugar, Splenda sugar substitute, butter, cream cheese, Cool Whip, boiling water, strawberry Jell-O gelatin dessert, fresh strawberries

Directions:
Preheat oven to 350°F.  Mix pretzels, 1/4 cup of sugar or splenda, and melted butter.
Spread into a 9x13-inch glass pan and bake for 10 minutes.  Cool thoroughly.
Whip soften cream cheese with Cool Whip.  Add in 1 cup of sugar or splenda and whip thoroughly.  Spread on top of pretzels.  (It is important to make an "air tight" seal over the pretzels with the cream cheese mixture.  Make sure it goes all the way to the sides of the glass pan.].
Place sliced strawberries on top and chill for an hour.
While salad is chilling, add boiling water to Jell-O and stir.  Let sit until at room temperature and then pour GENTLY over cream cheese/strawberry layer.  Stick salad into fridge (covered] until Jell-O is firm.
Easy Chicken Vegetable Soup


Ingredients:
extra virgin olive oil, carrots, celery, onion, fire-roasted tomatoes, fresh rosemary, dried basil, chicken breasts, fresh broccoli florets, extra virgin olive oil, fresh parsley

Directions:
Heat 1 Tbsp olive oil, med-high heat, in large (8qt] stock pan.
Saute carrots, celery, and onion for a couple of minutes. Add garlic, a couple pinches of salt, and continue to saute until you smell the garlic  (about a minute or two].
Add Chicken Stock, Fire Roasted Tomatoes, Rosemary, Basil and about 1/4 tsp ground red pepper (more or less for your taste], 1/4 tsp salt and pepper.  Bring to a boil, reduce heat, cover and simmer about 30 minutes.  Remove rosemary sprig.
Add Chicken, frozen veggies and broccoli.  Heat through.  Salt and pepper if needed for taste.  More red pepper can be added if you want a little more heat, and if you want a little more garlic flavor you can add some garlic powder.
Drizzle with remaining 2 tbsp olive oil and sprinkle with the fresh parsley and serve.
Grilled Salmon With Blackberry-Cabernet Coulis


Ingredients:
blackberries, shallots, fresh ginger, sugar, butter, salmon steaks

Directions:
In a food processor or blender, combine wine and 2 cups berries; whirl until puréed. Rub berry mixture through a fine strainer into a 1 1/2- to 2-quart pan; discard residue. Add shallots, ginger, and 2 tablespoons sugar. Bring berry mixture to a boil over high heat, and stir often until reduced to 1 cup, about 10 minutes. Remove from heat, and stir in butter and more sugar to taste (see notes].
Rinse salmon and pat dry. Coil belly strips of fish into center of steaks and secure each portion with a small skewer (such as the kind used for trussing turkeys].
Lay salmon on an oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds]; close lid on gas grill. Cook fish, turning once, until opaque but still moist-looking in center of thickest part (cut to test], 7 to 10 minutes.
Set a salmon steak on each of 6 warm plates (remove skewers if desired]. Spoon berry coulis (if cool, stir over high heat until warm, about 1 minute] equally over steaks. Garnish with remaining 1/2 cup whole berries; add salt and pepper to taste.
Pad Thai Pig Ears


Ingredients:
fish sauce, baby shrimp, lime juice, distilled white vinegar, sugar, chili sauce, tamarind pulp, garlic, fresh cilantro stem, mint sprig, scallion, peanuts, lime, mung bean sprouts, egg

Directions:
For the Pad Thai Chili Sauce:
Combine all ingredients and bring to a boil. Reduce to a simmer, for 10 minutes, blend mixture with burre-mixer. Strain though large perforated pan to catch any tamarind. Cool and store.
For the pig ears:
Flash fry the pig ears after dredging in ‘Oyster’ flour. Once crispy remove and season. (Be careful, without the crust on the pig ears they tend to pop a little in the fryer, try to avoid looking directly at them.].
Meanwhile, heat a small saute pan, brush with oil, add 2 T. whipped egg, scramble and add scallions, peanuts, 2oz Pad Thai sauce and the pig ears.
Coat ears with mixture and plate immediately. Garnish with bean sprouts, then cilantro and mint sprigs, place a lime wedge beside the “Pig Ear Pad Thai”.
Vegetarian Lentil Stew


Ingredients:
onion, garlic, water, potatoes, dried lentils, fresh parsley, ground cumin, salt, pepper, ground mace, fresh mushrooms, whole tomatoes

Directions:
Heat oil in Dutch oven over medium-high heat.
Saute onions and garlic in oil.
Stir in remaining ingredients; break up tomatoes.
Heat to boiling; reduce heat.
Cover and simmer about 40 minutes, stirring occasionally, until potatoes are tender.