xiaoxl/recipe_data huggingface dataset:
Baked Ham
Category: main-dish
By Auntie KK

My  family loves ham like this. Sweetly seasoned ham roasted with moist heat is a delicious way to celebrate special occasions. If using a pre-cooked ham, follow the directions on the package for baking times.

Ingredients:
1 (12 pound)  bone-in ham, rump portion
½ cup whole cloves
1 cup packed brown sugar
4 cups water, or as needed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place ham in a roasting pan, and press whole cloves into the top at 1 to 2 inch intervals. Pack the top with a layer of brown sugar. Pour enough water into the bottom of the roasting pan to come to a 1 inch depth. Cover the pan tightly with aluminum foil or a lid. Bake for 4 1/2 to 5 hours in the preheated oven (about 22 minutes per pound), or until the internal temperature of the ham has reached 160 degrees F (72 degrees C). Make sure the meat thermometer is not touching the bone. Let stand for about 20 minutes before carving.

Prep time: 15 mins
Cook time: 5 hrs
Total time: 5 hrs 35 mins
Yields: 18 servings

Calories: 635
Fat: 40.2 g
Saturated fat: 14.3 g
Carbohydrates: 13.5 g
Sugars: 11.9 g
Dietary fiber: 0.8 g
Protein: 51.7 g
Cholesterol: 148.1 mg
Sodium: 2847.6 mg
Mushroom Chicken in Sour Cream Sauce
Category: meat-and-poultry
By Stephen Wallace

Chicken breasts seasoned with paprika, lemon pepper, and garlic powder are slow cooked with white wine, sour cream, mushrooms, and cream of mushroom soup in this easy-to-prepare recipe that cooks while you go about your day.

Ingredients:
1 ½ teaspoons salt
¼ teaspoon pepper
½ teaspoon paprika
¼ teaspoon lemon pepper
1 teaspoon garlic powder
6  skinless, boneless chicken breasts
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (8 ounce) container sour cream
½ cup dry white wine
1 (8 ounce) package sliced fresh mushrooms

Directions:
Mix the salt, pepper, paprika, lemon pepper, and garlic powder together in a bowl; rub evenly onto all sides of the chicken breasts. Place the seasoned chicken into the bottom of a slow cooker. Add the cream of mushroom soup, sour cream, white wine, and mushrooms to the slow cooker. Secure the cover onto the slow cooker and cook on Low for 8 hours.

Prep time: 10 mins
Cook time: 8 hrs
Total time: 8 hrs 10 mins
Yields: 6 chicken breasts

Calories: 266.7
Fat: 13.4 g
Saturated fat: 6.3 g
Carbohydrates: 7.3 g
Sugars: 1.8 g
Dietary fiber: 0.5 g
Protein: 25.3 g
Cholesterol: 75.2 mg
Sodium: 999.6 mg
Vegetarian Chickpea Sandwich Filling


Ingredients:
garbanzo beans, celery, onion, mayonnaise, lemon juice, dried dill weed

Directions:
Drain and rinse chickpeas.
Pour chickpeas into a medium size mixing
bowl and mash with a fork.
Mix in celery, onion, mayonnaise (to taste], lemon juice, dill, salt and pepper to taste.
Chocolate and Nut Slice


Ingredients:
unsalted butter, white chocolate, dark semi-sweet chocolate, icing sugar

Directions:
Break the milk chocolate into pieces and place in a heatproof bowl with the butter.  Rest the bowl over a pan of simmering water and stir frequently until melted.
Meanwhile, dampen a 450g/1lb loaf tin (pan] and line the base and sides with clear film (plastic wrap].  don't worry about smoothing out the creases in the film.
When the chocolate has melted, remove it from the heat and leave for 5 minutes until cooled.
Break the biscuits into very small pieces, then stir into the melted chocolate with the almonds.  Add the chopped chocolate to the bowl, and fold in quickly and lightly.
Turn the mixture into the tin and pack down with a fork.  Tap the base of the tin gently on the work surface. Chill for 2 hours until set.
To serve, turn the chocolate loaf on to a board and peel away the clear film.  Dust lightly with the icing sugar and slice thinly.
Blackberry Upside Down Cake
Category: desserts
By PamelaP

Easy and beautiful cake to make with ingredients you have on hand. Great to take to a party or picnic. Use a cake plate that is wider than the cake; the berries and juice run down the sides, but it is gorgeous when done!

Ingredients:
¼ cup brown sugar
2 tablespoons butter
2 cups fresh blackberries
¾ cup white sugar
1 cup white sugar
½ cup butter, softened
2  eggs
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ cup milk
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Melt brown sugar and 2 tablespoons butter together in a saucepan over medium heat. Add blackberries to brown sugar mixture; cook and stir until mixture bubbles, 1 to 3 minutes. Stir 3/4 cup white sugar into berries, crush berries slightly with a fork, and continue cooking until berries are hot and slightly broken-down, about 5 minutes more; remove from heat and pour into a 9-inch cake pan. Beat 1 cup white sugar and 1/2 cup butter together in a bowl with an electric mixer until light and fluffy; beat in eggs. Whisk flour, baking powder, and salt together in a bowl. Alternately stir flour and milk into butter mixture, beginning and ending with the flour mixture. Mix vanilla into batter. Pour batter over blackberry mixture in the 9-inch cake pan. Bake cake in the preheated oven until cooked through, 35 to 40 minutes. Let cake cool in the pan until warm, but not completely cooled, about 30 minutes. Run a knife along the inside edge of the pan to separate cake from the sides, place a cake plate over the top of the pan, and flip the pan. Lift the pan slowly to release the cake from the pan.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 30 mins
Yields: 10 servings

Calories: 350.7
Fat: 12.9 g
Saturated fat: 7.7 g
Carbohydrates: 56.3 g
Sugars: 40.3 g
Dietary fiber: 1.9 g
Protein: 3.9 g
Cholesterol: 68.2 mg
Sodium: 313.7 mg
French Toast Roll Ups


Ingredients:
strawberries, eggs, milk, vanilla extract, kosher salt, unsalted butter, sugar, cinnamon, maple syrup

Directions:
On a flat surface, using your hand, or a rolling pin, flatten each slice of bread. Leaving a 1/4” border from the bottom edge, spread 1 teaspoons Nutella on the bottom third of the bread. Top with chopped strawberries. Starting from the bottom, tightly roll up the bread. Repeat with remaining bread.
Add eggs to a shallow dish. Whisk in milk, vanilla extract, and a pinch of salt. Add the bread rolls, allowing the bread to soak up the milk mixture, turning once or twice as needed. Remove from mixture and allow excess to drip off before adding to the pan.
Heat a large skillet over medium-high. Add 2 Tbs. butter. Add the bread rolls, and cook, turning occasionally, until golden brown on all sides, about 5 minutes.
In a shallow bowl, combine cinnamon and sugar. Roll warm roll ups in the sugar mixture and serve immediately with maple syrup.
Chocolate Oreo® Cake
Category: desserts
By Shelby

I love this chocolate cake recipe because it looks like a fancy-restaurant-style cake and tastes like it too! The Oreo® frosting is really fluffy and the best of my icing recipes.

Ingredients:
½ cup chopped dark chocolate
1 cup white sugar
¼ cup butter
2  eggs
2  egg yolks
1 cup vegetable oil
1 tablespoon vegetable oil
⅓ cup sour cream
2 teaspoons vanilla extract
1 cup all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon salt
½ teaspoon baking soda
½ cup water
2 cups shortening
½ cup half-and-half
5 cups confectioners' sugar
8  chocolate sandwich cookies (such as Oreo®)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a deep 10-inch round cake pan. Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Let cool. Combine sugar and butter in a medium bowl. Beat with an electric mixer until fluffy and well combined. Mix in cooled chocolate. Beat in eggs and egg yolks, one at a time. Mix in 1 cup plus 1 tablespoon vegetable oil, sour cream, and vanilla extract until smooth. Sift flour, cocoa powder, salt, and baking soda together in a different bowl. Add flour mixture to batter in 3 additions, mixing well after each addition. Beat in water. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 19 minutes. Immediately invert onto a cooling rack and let cool. Meanwhile, whip shortening with an electric mixer until creamy, about 5 minutes. Beat in cream until smooth, about 5 minutes. Add confectioners' sugar; beat on high speed until frosting is light and fluffy, 7 to 10 minutes. Spread frosting over the top and sides of the cooled cake. Cut 4 cookies into quarters using a sharp knife. Arrange quartered cookies around the top edge of the cake. Crush remaining 4 cookies; press crumbs against the sides of the cake.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 1 10-inch cake

Calories: 939.3
Fat: 65.6 g
Saturated fat: 17 g
Carbohydrates: 88.6 g
Sugars: 74.2 g
Dietary fiber: 2.1 g
Protein: 4.6 g
Cholesterol: 82.2 mg
Sodium: 231.6 mg
Mardi Gras Chicken and Sausage Gumbo


Ingredients:
whole chicken, water, butter, chicken bouillon, yellow onions, green bell pepper, celery ribs, canola oil, all-purpose flour, smoked sausage, Tabasco sauce, cayenne pepper, salt, black pepper, bay leaves, dried parsley

Directions:
Place whole chicken in a large stockpot.
Fill with 8 cups of water, or enough to cover the chicken.
Place butter and chicken bouillon in the stockpot.
Peel one onion and chop in large chunks; place in stockpot.
Place pot on stove and simmer over medium heat for about 1-2 hours or until chicken is done.
Remove pot from stove.
Reserving stock, remove the chicken from the pot and place it on a cutting board to cool.
Once chicken has cooled, debone and discard bones.
Chop finely remaining onion, bell pepper and celery and set aside.
In a large stockpot, heat canola oil.
Slowly add flour, a tablespoon at a time, stirring slowly and constantly with a whisk for about 20 minutes.
This is your roux and it should cook until it becomes chocolate brown in color.
Be sure not to let the roux burn.  If you see black specks in your roux you should throw it out and start over.
Add onion, bell pepper and celery to the roux; stirring for about 3-4 minutes until they become soft.
Stir in 6 cups of chicken stock (which you reserved from cooking the chicken].
Slice the smoked sausage and add it to the stockpot.
Season the gumbo with the Tabasco, cayenne, salt, pepper, bay leaves, and parsley.
Cover, and reduce heat to low and allow to cook for about 15 minutes.
Add the chicken meat and cook for another 5-10 minutes or until chicken is heated through.
Serve in bowls and top each bowl with white rice.
Additional dried parsley can be sprinkled on top for garnish.
Caramel Pancake Syrup


Ingredients:
margarine, brown sugar, water

Directions:
Melt butter on med-low heat.
Add Brown Sugar and mix together till it becomes moist and sticky.
Add water and stir till all the sugar is dissolved and mixture is boiling.
No specific amount of heating time is required but I usually boil mine for about 1-2 minutes.
Lighter Potato and Leek Soup
Category: soups-stews-and-chili
By wamsley

From grandma, a wholesome Depression Era soup, without butter or cream. Takes a little longer to cook, but the flavors meld into an exquisite homemade light potato and leek soup you'll make again and again. Garnish with nonfat sour cream if desired. Butter and cream lovers can add a swirl of cream and a pat of butter on top of their servings.

Ingredients:
2  leeks, white parts only, thinly sliced
3 tablespoons olive oil
3 cloves garlic, smashed
3 tablespoons all-purpose flour
6 cups water
2 cubes  vegetable bouillon, or more to taste  (Optional)
1 teaspoon white sugar  (Optional)
½ teaspoon chili-garlic sauce
cracked black pepper to taste
5  unpeeled potatoes, diced
1 cup low-fat milk

Directions:
Combine leeks and 3 tablespoons olive oil in a stockpot over medium-low heat. Saute until soft, about 15 minutes, adding more oil if needed. Sprinkle flour over leeks and mash in with a wooden spoon. Reduce heat to low and cook for 2 minutes. Slowly add 2 cups water, stirring constantly to create a roux. Slowly add 2 more cups water, stirring constantly. Stir in the remaining 2 cups water. Add bouillon cubes, sugar, chili-garlic sauce, and pepper. Increase heat to medium and stir occasionally until boiling. Add potatoes and reduce heat to a low simmer. Cook until potatoes are soft, 45 to 60 minutes, stirring every 10 minutes or so and scraping the bottom of the pot as needed. Puree soup with an immersion blender until smooth with some chunks remaining. Stir in milk to thin and heat until warmed through.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 254.7
Fat: 7.9 g
Saturated fat: 1.5 g
Carbohydrates: 41.4 g
Sugars: 5.3 g
Dietary fiber: 4.6 g
Protein: 5.9 g
Cholesterol: 3.3 mg
Sodium: 63.1 mg
Crawfish Thermidor
Category: seafood
By Kathleen Burton

Individual servings of crawfish braised with fresh mushrooms in butter and white wine, then spiced with red pepper flakes. Great for an appetizer or as a side dish.

Ingredients:
¼ cup butter
½ cup sliced fresh mushrooms
½ cup white wine
1 pound peeled crawfish
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon red pepper flakes
2 cups milk
paprika, for garnish

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 4 small to medium sized ramekins. In a skillet, melt the butter and add mushrooms and white wine; simmer for about 8 minutes. Add the crawfish tails and simmer for another 5 minutes. Gradually blend in flour, salt, and red pepper flakes. Slowly drizzle in the milk, stirring constantly and cook until  mixture thickens. Pour mixture into the prepared ramekins. Sprinkle the top of each with a pinch of paprika. Bake in preheated oven for 10 to 15 minutes or until heated through.

Prep time: 15 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 4 servings

Calories: 298.1
Fat: 15.3 g
Saturated fat: 9 g
Carbohydrates: 13.3 g
Sugars: 6.3 g
Dietary fiber: 0.6 g
Protein: 20.8 g
Cholesterol: 161.7 mg
Sodium: 510.5 mg
Magenbrot, Soft Gingerbread


Ingredients:
flour, sugar, cinnamon, clove, ginger, nutmeg, baking soda, water, icing sugar, water, margarine, cinnamon, chocolate

Directions:
Preheat the oven at 190°C  (heat and timing are basing it on convection oven].
Mix well all the ingredients for the dough together.
Cover your square mold of 30 to 40 cm with baking paper and smear your dough.
Bake 30-40 minutes at 190°C.
Remove tray from oven and store at least 8 hours.
Cut the dough into rectangles of a size of about 2 cm by 3 cm.
For the glaze melt at low temperature the chocolate in the water.
Add all the remaining ingredients, mix well and keep warm.
Dip your pieces of dough into the glaze, let drop on a grate.
Transfer on a tray and let dry some hours. Turn once and let dry again.
Store in an airtight containers.
One More Stuffed Peppers Recipe


Ingredients:
tomato sauce, cheddar cheese, salt, ground black pepper, dried oregano, crushed red pepper flakes, garlic powder, egg, onion powder, ground beef

Directions:
Preheat oven to 350ºF.
Cut 1 inch off of stem end of peppers, remove seeds and membrane.
In a medium sized bowl, combine 1/2 of tomato sauce and rest of ingredients.
Fill each pepper with half of mixture (each pepper will have a little extra filling].
Place peppers in an 8x8-inch pan that has been sprayed with cooking spray.
Over each pepper, pour 2 ounces of remaining sauce. Bake for 1 hour.
Basic Bechamel Sauce
Category: side-dish
By MATHIEUDAIGLE

This is a quick and easy bechamel sauce.

Ingredients:
5 tablespoons butter
¼ cup all-purpose flour
1 quart milk
2 teaspoons salt
¼ teaspoon freshly grated nutmeg

Directions:
Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes. Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then season with salt and nutmeg.

Prep time: 5 mins
Cook time: 35 mins
Total time: 40 mins
Yields: 1 quart

Calories: 139.3
Fat: 9.7 g
Saturated fat: 6.1 g
Carbohydrates: 8.7 g
Sugars: 5.8 g
Dietary fiber: 0.1 g
Protein: 4.5 g
Cholesterol: 28.8 mg
Sodium: 682.6 mg
Perfect Deviled Eggs With Fresh Chives


Ingredients:
eggs, fresh chives, mayonnaise, brown mustard, black pepper

Directions:
Place the eggs in a medium sized saucepan.  Cover with hot water.  Bring to a rolling boil over medium high heat.  Remove from heat and cover.  Let stand for 20 minutes.
While eggs are standing, wash and finely chop the chives.    Place in a medium sized bowl.
After 20 minutes, remove the eggs from hot water with a slotted spoon and place in a large bowl.  Cover with ice water and let stand for about 5 minutes.  At this point the eggs will be cooled.  Give several taps on the counter top all over and peel.  Shell should come off easily.
Cut eggs in half lengthwise with a sharp knife.
Remove yolks and add to the bowl with the chives.
With a fork, finely mash the eggs yolks and mix with the chives.
Add the mayo, brown mustard and pepper; mix well.
Arrange egg halves on a serving platter.
Place one teaspoon of the yolk mixture in each half.
Refrigerate before serving.  Keep cold.  Will keep in refrigerator up to four days.
24 Deviled Eggs.
Tuscan Chick Pea Tomato Soup


Ingredients:
onion, garlic cloves, vegetable broth, water, lemon juice, chopped tomatoes, chickpeas, fresh basil leaves, dried basil, fresh parsley, extra virgin olive oil

Directions:
Add first 4 ingredients and half the tomatoes & chickpeas to a pot and bring to light boil.
Blend with hand blender or regular blender and place back onto stove top.
Stir in the reserved ingredients and cook until thoroughly heated.  Enjoy!
**Vitamix directions: Place all ingredients, except the reserved ingredients, into the Vitamix container in the order listed and secure lid.  Select Variable 1.  Turn machine on and quickly increase speed to Variable 10, then to High.  Blend for 6-7 minutes or until heavy steam escapes from the vented lid.
Reduce speed to Variable 4 and remove the lid plug.  Add the remaining reserved ingredients through the lid plug opening.  Blend for an additional 10 seconds.
Roasted Garlic Soup and Artichoke Croutons


Ingredients:
garlic, olive oil, flour, fresh thyme, artichokes, lemons, olive oil, shallot, fresh flat-leaf parsley

Directions:
Preheat the oven at 350 degrees F.
For the roasted garlic soup:
In a small pan, pour the olive oil and place each half garlic head flat in the oil.
Roast the garlic in the oven for about 40 minutes or until the garlic is soft throughout and nicely browned.
Remove the skins from the garlic. Place half the cloves garlic in a large pot and mash them with 1/2 the infused garlic oil. Add the flour and cook on medium heat for 2 minutes.
Add the chicken stock and thyme and bring to a boil and then let simmer for 15 minutes. Season with salt and pepper.
To prepare the artichokes:
Start by cutting off the exterior leaves using a very sharp paring knife. Cut only at the base of the leaf and not into the hard heart. Once the heart is visible, cut the top of the artichoke off by first locating the top of the heart. This is simply done by feeling the artichoke starting at the bottom of the artichoke and feeling progressively upwards. The heart will feel hard; where there is no heart, the leaves will feel noticeably soft.
Cut through the leaves at the top of the artichoke using a sharp sturdy knife, like a chef's knife. Peel the stem of the artichoke using a paring knife. Scrape out the "choke" or the fuzzy center of the artichoke heart.
Rub with lemon to prevent the artichoke from discoloring. Cut the artichoke heart and stem into sections.
Cook in boiling, salted, and lightly acidulated (with lemon juice] water until the hearts are tender, about 10 minutes.
Drain. In a pan, on medium heat the olive oil, add the artichoke and shallots. Saute for 5 minutes, until lightly caramelized. Season with salt and pepper. Add parsley. Keep aside.
To assemble:
Preheat the oven to broil. Brush the slices of bread with the remaining garlic-infused oil, garnish with the sauteed artichoke and cheese. Grill in the oven until the cheese is melted and slightly golden brown.
When ready to serve, place an artichoke crouton in a shallow bowl, add a ladle of the roasted garlic soup.
Granny's Strawberry Cake with Cream Cheese Frosting
Category: desserts
By Amber

Passed down from my great-grandmother, Jessie, friends and family are always excited to see me walk in with this cake! It's a crowd pleaser every time! The most moist strawberry cake with cream cheese frosting you'll ever eat!

Ingredients:
1 (16 ounce) package frozen unsweetened strawberries, thawed
1 (15.25 ounce) package white cake mix
1 (6 ounce) package strawberry-flavored gelatin mix
4 large eggs
½ cup vegetable oil
¼ cup water
1 (8 ounce) package cream cheese, softened
½ cup unsalted butter, softened
1 teaspoon vanilla extract
4 ¼ cups powdered sugar

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans. Muddle thawed strawberries in a bowl. Reserve 1/4 cup for frosting. Mix white cake mix and gelatin mix together in a bowl.  Add strawberries, eggs, oil, and water and beat until well combined. Divide batter evenly between the prepared cake pans. Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, 20 to 25 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes. Beat cream cheese and butter together in a bowl; mix in reserved strawberries and vanilla extract. Beat in powdered sugar until combined. Sandwich cake layers with frosting; spread remaining frosting over the top and sides.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 15 mins
Yields: 1 9-inch layer cake

Calories: 628.4
Fat: 28.9 g
Saturated fat: 11.5 g
Carbohydrates: 88.5 g
Sugars: 77.1 g
Dietary fiber: 1.1 g
Protein: 6.6 g
Cholesterol: 102.9 mg
Sodium: 377.3 mg
Abc Muffins


Ingredients:
flour, baking powder, baking soda, bananas, brown sugar, egg, apple

Directions:
Preheat oven to 350*.
In a large bowl sift together flour, baking powder and baking soda.
Add remaining ingredients.  Mix well.
Spray muffind tins with cooking spray or line with paper liners.  Pour batter 2/3 full into muffin cups.
Bake about 20-25 minutes, until browned.
Marsha's Whole Wheat Pizza


Ingredients:
bread flour, whole wheat flour, salt, water

Directions:
Mix dough ingredients together.
Let rise until doubled.
Heat pizza stones at 500 degrees.
Roll out dough and let rise again, about 10 minutes.
Take stones out of the oven, smooth on the dough.
Put on a little olive oil, fresh chopped tomatoes, mozzarella, S&P, oregano, parsley Cook in 500 degree oven for 12-15 minutes.
Slow-Cooker Indian Rice Pudding


Ingredients:
basmati rice, sugar, golden raisin, milk

Directions:
Coat the bottom & sides of slow cooker with a thin layer of oil.
Put the rice, sugar, cardamom, raisins & milk in the slow cooker. If you are using agave nectar, Anupy Singla recommend adding it toward the end, as adding early makes the dish pinkish-brown in color. She added it will be delicious either way.
Cook on high for 3 hrs, stirring once or twice. Be careful not to overcook or the milk will separate. If there is browned milk caked on the sides of the slow cooker, scrape it out w/a spoon & discard before serving. Sprinkle chopped almonds or pistachios across the top & serve hot or cold.