xiaoxl/recipe_data huggingface dataset:
Italian Lemon Cream Cake
Category: world-cuisine
By Cindy Catudal Shank

I enjoyed a lemon cream cake at a popular Italian restaurant so much that I wanted to recreate it at home. It is a white cake topped with vanilla crumbs and filled with rich lemon cream. After a few attempts, this is the version that I like best. It uses a white cake mix to cut preparation time. Store cake in the refrigerator.

Ingredients:
cooking spray
1 (16.25 ounce) package white cake mix
¾ cup milk
1 tablespoon milk
2  eggs
3 ½ tablespoons vegetable oil
2 tablespoons butter, melted
½ teaspoon vanilla extract
4 ounces cream cheese, softened
⅔ cup confectioners' sugar, divided, plus more for dusting
3 tablespoons lemon juice
1 teaspoon grated lemon zest
2 cups heavy whipping cream

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray the bottom of a 10-inch springform pan with cooking spray. Measure 1 cup cake mix; set aside for crumb topping. Place the remaining cake mix in a large bowl; add 3/4 cup plus 1 tablespoon milk, eggs, and oil. Beat cake mix mixture using an electric mixer until batter is thoroughly combined, about 2 minutes. Pour batter into the prepared pan. Mix melted butter and vanilla extract together in a bowl; stir in reserved 1 cup cake mix until mixture is crumbly. Sprinkle crumbs over top of cake batter. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes. Cool cake to room temperature in the pan. Beat cream cheese, 1/3 cup confectioners' sugar, lemon juice, and lemon zest together in a bowl until smooth and creamy. Beat cream and remaining 1/3 cup confectioners' sugar together in a separate bowl using an electric mixer until stiff peaks form. Fold cream cheese mixture into whipped cream. Remove cake from springform pan. Cut cake horizontally into 2 layers using a serrated knife; remove top layer. Spread filling onto the bottom cake layer; place top cake over filling. Refrigerate cake for at least 4 hours. Dust cake with more confectioners' sugar before serving.

Prep time: 20 mins
Cook time: 30 mins
Total time: 4 hrs 50 mins
Yields: 12 servings

Calories: 434.5
Fat: 29.2 g
Saturated fat: 14.1 g
Carbohydrates: 39.5 g
Sugars: 28.8 g
Dietary fiber: 0.4 g
Protein: 4.9 g
Cholesterol: 102.1 mg
Sodium: 330.2 mg
16 Oz  Coffee Liqueur


Ingredients:
vanilla bean, cold water, vodka, brown sugar, sugar, dark molasses

Directions:
Place vanilla bean in your carafe. (coffee pot]
Brew coffee using the dark roast, let cool.
Pour coffee, back into coffee maker and re-brew through the same grounds.
Mix coffee, vodka, sugar and molasses.
Pour into clean bottle, close tightly.
Let sit for two days.
CLEAN out your coffee pot NOW!
Maple Apple Turkey Sausage
Category: meat-and-poultry
By France C

I love breakfast sausage, but most store-bought brands are high in calories and fat and not very diet-friendly. Try this slightly sweet version made with real maple syrup. The apples help keep the sausage moist. I like to cook up a batch on Sundays and store in the fridge for quick breakfasts all week. Take care not to overcook the patties.

Ingredients:
1 pound lean ground turkey
1 small apple - peeled, cored, and finely chopped
1 tablespoon pure maple syrup, or more to taste
¾ teaspoon salt
½ teaspoon dried sage
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon dried marjoram
⅛ teaspoon ground cinnamon
1 dash ground cloves
1 tablespoon olive oil

Directions:
Combine turkey, apple, maple syrup, salt, sage, garlic powder, black pepper, marjoram, cinnamon, and cloves in a bowl; mix well. Form into 10 small patties. Heat olive oil in a skillet over medium heat. Fry patties until no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 6 mins
Total time: 16 mins
Yields: 10 patties

Calories: 91.7
Fat: 5.2 g
Saturated fat: 1.2 g
Carbohydrates: 3 g
Sugars: 2.3 g
Dietary fiber: 0.3 g
Protein: 8.6 g
Cholesterol: 33.6 mg
Sodium: 206.4 mg
Instant Pot® Dijon Pork Chops
Category: uncategorized
By lutzflcat

You may find these quick and easy pork chops packed with flavor are one of your favorite dinners.

Ingredients:
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
4 (1-inch thick) bone-in pork chops
1 tablespoon olive oil
½ cup dry white wine
½ cup low-sodium chicken stock
2 tablespoons Dijon mustard
½ teaspoon garlic powder
4 tablespoons unsalted butter
3 tablespoons chopped fresh flat-leaf parsley

Directions:
Combine salt, pepper, and thyme in a small bowl. Sprinkle spice mixture over both sides of the pork chops, rubbing in and pressing down. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and when hot, add pork chops and brown for 3 minutes per side. Remove chops and set aside. Pour in wine and chicken stock. Stir and deglaze the bottom of the pan and allow the liquid to slightly reduce and the alcohol to cook off, about 3 minutes. Turn off Saute function. Add chops back to the pot, close and lock the lid, and set the pressure valve to sealing. Select Manual high pressure according to the manufacturer's instructions, and set the timer for 5 minutes, allowing 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Remove pork chops to a plate and tent with foil to keep warm. Turn on Saute function. Cook for about 1 minute to reduce liquid; stir in Dijon mustard and garlic powder.  Gradually stir in butter until well incorporated, about 3 minutes. Add pork chops back to the pot, coating with the sauce. Garnish with chopped parsley, and serve.

Prep time: 10 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 4 pork chops

Calories: 432.1
Fat: 27.5 g
Saturated fat: 12.7 g
Carbohydrates: 3.5 g
Sugars: 0.4 g
Dietary fiber: 0.4 g
Protein: 35.3 g
Cholesterol: 118 mg
Sodium: 841 mg
Peanut Butter Bars


Ingredients:
butter, regular margarine, brown sugar, sugar, egg, vanilla, peanut butter, unbleached flour, baking soda, salt, oats, chocolate chips, confectioners' sugar, peanut butter, butter, margarine, milk, vanilla

Directions:
Cream the butter, brown sugar, and sugar in a mixing bowl until light
and fluffy, using an electric mixer at medium speed.
Beat in the egg  and vanilla.
Blend in the peanut butter.
Sift the flour, baking soda  and salt together.
Stir the dry ingredients into the creamed mixture,  blending well.
Stir in the oats.
Spread the mixture in a greased 13 X  9 X 2-inch baking pan.
Sprinkle with the chocolate chips.
Bake in a  350 degree F.
oven for 25 minutes or until done. Cool in the pan on a  rack.
While still warm drizzle with the vanilla glaze. When cooled,  cut into 48 (2 X 1 1/2-inch] bars.
VANILLA GLAZE:  Combine all of the ingredients in a bowl and beat, with an electric  mixer set to high speed, until smooth.
The Best Broccoli Salad


Ingredients:
broccoli floret, bacon, sweet onion, bell pepper, sunflower seeds, vinegar, mayonnaise, garlic cloves

Directions:
Whisk the vinegar, garlic and mayonnaise together until homogeneous.
Set aside.
Cook bacon until crisp; crumble when cool.  Place broccoli, bacon bits, onion, peppers, sunflower seeds in a bowl.
Toss with dressing.
Your choice to add any other chopped vegetables, fruits or nuts.
Best made the day before.
Lemon-Basil Quinoa Salad
Category: salad
By manella

Found this and thought I would share since quinoa seems to be becoming so popular. This make-ahead salad (served warm or room temperature) is great for outdoor parties since it won't spoil in the sun.

Ingredients:
2 cups low-sodium chicken broth
1 cup quinoa
1 large lemon, zested and juiced
½ cup roasted red peppers, drained and diced
¼ cup dried cranberries
2 tablespoons minced red onion
2 tablespoons chopped fresh basil

Directions:
Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. Stir quinoa, lemon zest, and lemon juice together in a bowl. Add red peppers, cranberries, onion, and basil to quinoa; toss to combine.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 205.4
Fat: 3 g
Saturated fat: 0.6 g
Carbohydrates: 38.8 g
Sugars: 6.2 g
Dietary fiber: 4.9 g
Protein: 8.4 g
Cholesterol: 2 mg
Sodium: 156.7 mg
Potato Bread and Buns With Potato Starch


Ingredients:
potato starch, bread flour, instant yeast, sugar, salt, water, butter, egg

Directions:
Mix all ingredients well and let sit covered for 10 minutes.  Knead for 5 to 8 minutes and tip onto the counter dusted lightly with flour.
Stretch the dough into a rectangular shape and fold it letter-style top to bottom and side to side.
Place in an oiled straight-sided container and cover with plastic wrap.  After 15 minutes, stretch and fold the dough again and return to the container.
When the dough is twice it's initial size, remove from bowl and on lightly floured surface, divide into 10 pieces weighing 85 g each (approximately].
Round each piece on the counter by pressing down as you circulate your hand in a counter-clockwise direction until the piece is a smooth ball.
Press each dough ball flat with floured hands, repeating as needed over the next 10 minutes and place on a pan or sheet lined with parchment paper.
Preheat oven to 375°F.
Cover with oiled plastic and let proof for about 30 minutes or so until the dough has risen about 1 1/2 times it's volume.
Brush with egg wash if desired and bake for 7 minutes.
Rotate pan and bake for 7 more minutes until 190F internally.
Cool buns on a rack until room temperature.
Fried Mozzarella Sandwiches


Ingredients:
mozzarella cheese, eggs, salt, pepper, milk

Directions:
Beat together eggs, salt, pepper and milk., Make 4 sandwiches of the Mozzarella and stale bread., Dip sandwiches into egg mixture., Press edges together., Heat oil to high heat., Fry sandwiches on both sides until golden brown., Drain and serve immediately.
Cinnamon Roll Waffles


Ingredients:
"banana"

Directions:
Open the canned cinnamon rolls as directed.
spray your waffle iron with nonstick cooking spray.
place 4 of the pre-cut cinnamon rolls in the waffle iron and close the top.
remove the waffles and place on plate to serve, top with sliced bananas or any fruit, and enjoy.
Homemade Ketchup With Carrot (Deceptively Delicious)


Ingredients:
tomato puree, water, apple cider vinegar, garlic cloves, brown sugar, dry mustard, salt, ground allspice, chili powder

Directions:
Stir all the ingredients together in a big saucepan and bring to a boil over medium-high heat.
Reduce the heat and simmer until the mixture has reduced by about half, 10-20 minutes.
Let cool before serving.
Refrigerate in an airtight container for up to five days or freeze in ¼-cup amounts in zipper-lock snack bags for up to three months.
Simply Scrumptious Stilton Steak


Ingredients:
unsalted butter, onion, sherry wine, heavy cream, Stilton cheese, chives

Directions:
Grill or broil the steaks to your liking., Melt butter in saucepan and cook onion until soft., Add sherry and boil to reduce slightly., Add cream and boil for 1 minute., Stir in the Stilton cheese and chives., Serve steaks with sauce, baby red potatoes and fresh or frozen green beans.
Israeli Winter Fruit Cup


Ingredients:
navel oranges, figs, oranges, juice of, bananas, raisins, walnuts, sweet red wine, sugar

Directions:
Peel and segment navel oranges, remove all membrane, and chop coarsely.
Chop figs and combine with navel oranges in large bowl.
Slice bananas and add.
Squeeze juice from juice oranges and pour over fruit.
Stir in raisins, walnuts and wine.
Add sugar (if any] to taste.
Why I Get Invited to Picnics Potato Salad


Ingredients:
celery, red onion, mayonnaise, yellow mustard, paprika, black pepper

Directions:
Scrub potatoes and cut into 1 1/2 to 2" pieces.
Put in pot and cover with cold water. Bring to a boil and cook until fork tender.
While they are cooking, put celery and onion in large tupperware container.
Add drained and rinsed potatoes.
Add remaining ingredients.
Mix well and refrigerate overnight in sealed container.
Mediterranean Shrimp and Pasta


Ingredients:
linguine, shrimp, onion, garlic cloves, plum tomatoes, dried oregano, salt, dried basil, black pepper, fresh parsley, kalamata olive, lemon juice, feta cheese

Directions:
Cook linguine according to package directions, drain and keep warm.
Peel and de-vein shrimp.
Cook onion and garlic in oil in a large wok or skillet until tender, stirring often.
Stir in the tomato and dried spices (next 4 ingredients].
Cook 3 minutes, stirring constantly.
Add shrimp and cook 3 more minutes, stirring occasionally (or until shrimp turn pink].  Be careful not to over cook the shrimp.
Add the parsley, olives, and lemon juice.
Cook until thoroughly heated.
Serve over linguine.  Sprinkle with feta cheese.
Honey and Whisky Glazed Sweet Potatoes


Ingredients:
unsalted butter, honey, dark brown sugar, sweet potatoes, kosher salt, fresh ground black pepper, walnuts, pecans

Directions:
Preheat oven to 375°F.
Butter 2-quart casserole dish.
In small saucepan over med-high heat, combine butter, honey, whisky, and sugar. Bring to simmer, whisking until butter and sugar are melted, reduce the heat to med-low and simmer, uncovered for 10 minutes.
In large bowl (or ziplock bag if you let the butter mix cool a bit], toss potatoes with butter mixture, salt, and pepper. Transfer to prepared dish and bake, tossing occasionally, until tender and glazed, about 45 minutes. Serve warm.
*Optional, add chopped nuts mixed throughout or sprinkle on top for last half of baking.
Air-Fried Apple Fritters with Salted Caramel Sauce
Category: desserts
By Allrecipes

Normally fried, these makeover apple fritters are cooked in an air fryer and served with a sweet and savory sea salt and caramel sauce.

Ingredients:
¼ cup warm water (100 to 110 degrees F/40 to 45 degrees C)
1 teaspoon active dry yeast
½ teaspoon white sugar
2 cups all-purpose flour
¼ cup white sugar
¼ teaspoon salt
¼ cup milk, at room temperature
2 tablespoons vegetable oil
1  egg, lightly beaten
½ cup chopped apple
½ teaspoon ground cinnamon
¼ cup purchased or prepared caramel sauce
1 tablespoon hot water, or more as needed
coarse sea salt, as needed

Directions:
Stir together warm water, yeast, and 1/2 teaspoon sugar; let stand until foamy, about 5 minutes. Stir together flour, 1/4 cup sugar, and 1/4 teaspoon salt in a medium bowl. Add yeast mixture, milk, oil, and egg; stir until a soft dough comes together. Turn dough out onto a lightly floured surface and knead until smooth, 1 to 2 minutes (dough will be sticky). Pat dough into an 8-inch square. Toss together apple and cinnamon in a small bowl, and sprinkle over 1/2 of the dough. Fold the side with no apples over the apples and knead until apples are dispersed, about 30 seconds. Transfer dough to a lightly greased bowl, cover, and let rise in a warm place until doubled in volume, about 1 hour. Lightly flour a piece of parchment paper; set aside. Turn dough out onto a lightly floured surface. Cut into 8 pieces. Pat each portion of dough with floured hands into a 3- to 4-inch oval; fritters do not have to be uniformly shaped. Transfer fritters to the prepared parchment paper, cover loosely with plastic wrap, and let stand until doubled in volume, about 30 minutes. Preheat the air fryer to 360 degrees F (180 degrees C). Preheat the oven to 200 degrees F (95 degrees C). Place a wire rack over a rimmed baking sheet. Place 2 to 3 fritters in a single layer in the preheated air fryer basket and cook until golden brown, about 5 minutes. Remove cooked fritters to the prepared baking sheet and keep warm in the preheated oven. Repeat with remaining fritters. Whisk together caramel sauce and 1 tablespoon hot water, adding more water if necessary, to make a smooth drizzling consistency. Drizzle hot fritters with caramel sauce and sprinkle with sea salt, allowing baking sheet to catch caramel drips and excess salt.

Prep time: 15 mins
Cook time: 20 mins
Total time: 2 hrs 5 mins
Yields: 8 fritters

Calories: 212.2
Fat: 4.5 g
Saturated fat: 0.9 g
Carbohydrates: 38.8 g
Sugars: 7.8 g
Dietary fiber: 1.3 g
Protein: 4.5 g
Cholesterol: 21.2 mg
Sodium: 160.2 mg
Garlic Prawn Risotto


Ingredients:
peas, zucchini, olive oil, onion, saffron thread, arborio rice, garlic, button mushrooms, lemon, juice and rind of, flat leaf parsley

Directions:
Blanch peas and zucchini in boiling water for 1 minute, then drain, refresh under cold water and drain again.
Set aside.
Heat oil in a large frypan, add onion and saffron, and cook over low heat for 2-3 minutes or until onion is softened but not coloured.
Add the rice, garlic and mushrooms and cook, stirring, for 2 minutes.
Add lemon rind and a third of the stock and simmer, stirring occasionally, until most of the liquid is absorbed.
Repeat twice by separately adding the remaining thirds of stock.
Add prawns, blanched vegetables and lemon juice, and cook for 1-2 minutes or until heated through.
Stir in parsley and season.
Pork Loin


Ingredients:
boneless pork loin roast, salt, garlic clove, dried thyme, ground ginger, pepper

Directions:
Combine the salt, garlic, thyme, ginger and pepper; rub over the entire roast.
Place roast with fat side up on a rack in a shallow roasting pan.
Bake, uncovered, at 350º for 2 hours or until a meat thermometer reads 160º.
Let stand 10 minutes before slicing.
Greek Salad Pinwheel Party Appetizer


Ingredients:
feta cheese, cucumber, kalamata olive, tomatoes

Directions:
1. In small bowl, beat cream cheese and feta cheese with electric mixer on medium speed until smooth. Stir in cucumber.
2. Place tortillas on microwavable plate or microwavable paper towel; microwave uncovered on High 10 to 15 seconds to soften. Spread about 1/4 cup cheese mixture over each tortilla. Top evenly with olives and tomatoes. Arrange 1/2 cup spinach on each tortilla to within 1/2 inch of edge. Roll up tightly; wrap in plastic wrap. Refrigerate 2 to 3 hours to blend flavors.
3. Trim ends of rolled tortillas if desired. Cut each roll into eight 1-inch slices. Arrange with cut sides down on serving dish.
"PERFECTLY CHOCOLATE" Chocolate Cake
Category: trusted-brands-recipes-and-tips
By HERSHEY’S Kitchens

Chocolate cake that melts in your mouth for the best chocolate delight every time.

Ingredients:
2 cups sugar
1 ¾ cups all-purpose flour
¾ cup HERSHEY®'S Cocoa Powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2  eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
½ cup butter or margarine
⅔ cup HERSHEY®'S Cocoa Powder
3 cups powdered sugar
⅓ cup milk
1 teaspoon vanilla extract

Directions:
Heat oven to 350 degrees F. Grease and flour two 9-inch round baking pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING: Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 12 servings

Calories: 527.6
Fat: 19.4 g
Saturated fat: 6.7 g
Carbohydrates: 84.4 g
Sugars: 64.2 g
Dietary fiber: 2.4 g
Protein: 5.8 g
Cholesterol: 53.5 mg
Sodium: 490.7 mg
Cream of Artichoke Soup


Ingredients:
olive oil, butter, onion, celery, chicken broth, artichoke hearts, carrot, thyme, parsley, fresh lemon juice, salt, pepper, half-and-half, parmesan cheese

Directions:
In a dutch oven, combine olive oil and butter over medium heat.
stir until butter melts.
saute onion and celery in oil mix until onion is translucent.
stir in broth, artichokes, carrots, thyme, parsley, lemon juice, salt and pepper.
cover and cook about 30 minutes or until vegetables are tender.
remove from heat.
puree vegetables in batches in a food processor or blender.
return to dutch oven.
stir in half and half and cheese.
serve warm.
Easy Black Bottom Cupcakes
Category: desserts
By TW_BIRD68

These black bottom cupcakes are made with a cake mix.  Quick and easy for the baker on the run ...

Ingredients:
1 (18.25 ounce) package devil's food cake mix
1 (8 ounce) package cream cheese
1 cup white sugar
1 cup semisweet chocolate chips

Directions:
Preheat oven according to directions on package. Line muffin pans with paper liners. Prepare the cake mix as specified on the box.  In separate bowl, combine softened cream cheese and sugar.  Make sure mixture is smooth.  Fold in chocolate chips. Fill the cupcake papers 1/3 full with the chocolate cake mix. Top with the cream cheese mixture. Bake according to box instructions or until the cream cheese mixture just starts to turn a light golden color.

Yields: 2 dozen cupcakes

Calories: 192
Fat: 8.3 g
Saturated fat: 4.5 g
Carbohydrates: 28.1 g
Sugars: 21.5 g
Dietary fiber: 0.5 g
Protein: 2.7 g
Cholesterol: 14.5 mg
Sodium: 186.8 mg
Caramel Apple Tart


Ingredients:
dark brown sugar, heavy whipping cream, unsalted butter, unbleached all-purpose flour, powdered sugar, kosher salt, unsalted butter, sugar, unbleached all-purpose flour, ground cinnamon, ground cardamom, golden delicious apples

Directions:
For caramel sauce:
Bring sugar, cream, and butter to boil in heavy medium saucepan over medium-high heat, whisking constantly until sugar dissolves. Boil until caramel thickens enough to coat spoon thickly, whisking often, about 10 minutes. DO AHEAD Caramel sauce can be made 5 days ahead. Cover; chill. Whisk over low heat until warm before using.
For crust:
Blend flour, powdered sugar, and salt in processor. Add butter and blend until coarse meal forms. Add egg yolks. Pulse until moist clumps form. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour. DO AHEAD Dough for tart crust can be made 1 day ahead. Keep chilled.
For filling:
Whisk first 4 ingredients in large bowl to blend. Add apples and toss until evenly coated.
Preheat oven to 375°F Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Cut overhang even with top of pan sides. Press sides of dough to bring 1/4 inch above sides of pan. Arrange apple quarters, cut side down, in circle around outer edge of pan, fitting snugly. Cut remaining apple quarters lengthwise in half; stand in center of tart, fitting snugly.
Bake tart until apples are tender, about 1 hour 15 minutes. Remove tart from oven; brush with some of caramel sauce. Cool tart to room temperature. Rewarm remaining caramel sauce. Drizzle tart lightly with sauce. Serve, passing remaining sauce separately.
Really Fresh Raw Quinoa Salad (Raw, Vegan, Gluten Free)


Ingredients:
quinoa, grape tomatoes, English cucumbers, green onion, lemon, cilantro, sea salt

Directions:
Mix all ingredients together., Enjoy the fresh taste!