xiaoxl/recipe_data huggingface dataset:
Deluxe Old-Fashioned Chocolate Cake Layers


Ingredients:
baking chocolate, water, butter, brown sugar, eggs, vanilla, cake flour, all-purpose flour, baking soda, salt, water

Directions:
Break chocolate into pieces; place in small saucepan with 1/3 cup water.  Stir constantly over low heat until chocolate has melted.  Cool.  (This can be successfully done in microwave.  Go slow so as not to burn the chocolate.].
Cream butter and sugar in large mixing bowl until very light and fluffy.  Add eggs and vanilla; beat well.  Blend in chocolate.
Combine flour, baking soda and salt; add alternately with 1 cup water on low speed.  Beat just until well-blended.  Pour batter into well-greased and floured cake pans.
Tip:  outline a piece of waxed paper the size of the bottom of the cake pan and cut with sissors to size and place in bottom.  No need to grease or butter pan.
Bake at 350 degrees.  Cake is done if toothpick inserted in center comes out clean.  Cool 10 minutes.  Remove from pans by inverting onto wire rack.  If using waxed paper liner, remove and discard.  Cool cake layers completely before frosting.
Baking Times:
Two 8-inch layer pans -- 35-40 minutes.
Two 9-inch layer pans -- 30-35 minutes.
Two 8- or 9-inch square pans -- 30-35 minutes.
Stir Fried Pasta with Veggies
Category: meat-and-poultry
By JARRELL

This meal is delicious and ready in minutes. Feel free to substitute any type of meat or vegetables to this dish or skip the meat all together!

Ingredients:
8 ounces spaghetti
2 cloves crushed garlic
2 tablespoons olive oil
1  onion, sliced into thin rings
2  skinless, boneless chicken breast halves - cut into bite-size pieces
2 cups broccoli florets
2 cups cauliflower florets
2 cups julienned carrots
salt to taste
ground black pepper to taste
2 tablespoons soy sauce

Directions:
Bring a large pot of water to a boil. Cook spaghetti pasta in boiling water until al dente. Drain. Meanwhile, heat oil in a large skillet or wok over medium-high heat.  Cook garlic in oil for 1 minute.  Stir in onion, and cook until soft.  Stir in chicken, and cook until juices run clear. Mix in the broccoli, cauliflower, and carrots, and cook for 2 to 5 minutes, stirring frequently.  Season with soy sauce, salt, and pepper. Toss pasta with vegetables, and serve warm.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 4 servings

Calories: 402.9
Fat: 8.7 g
Saturated fat: 1.3 g
Carbohydrates: 57 g
Sugars: 7.7 g
Dietary fiber: 6.5 g
Protein: 24.7 g
Cholesterol: 34.2 mg
Sodium: 566.4 mg
Sauteed Shrimp With Mango Salsa


Ingredients:
olive oil, yellow onions, garlic, fresh ginger, mangoes, light brown sugar, kosher salt, fresh ground black pepper, basil, mint, shrimp, tuna steaks

Directions:
Saute olive oil, onions, and ginger in a large saute pan over medium low heat for about 10 minutes, or until the onions are soft and translucent.
Add minced garlic and cook for another couple minutes.
Next, add the diced mangos and simmer over low heat for another 10 minutes.
Ad orange juice, brown sugar, salt, pepper and jalapeno.
Simmer on low for another 10 minutes or until orange juice is reduced, stirring occasionally.
Remove from heat and add the fresh herb of your choice (cilantro, basil or mint].
For shrimp: Peel and devein shrimp, and toss with salt and pepper to taste.
Saute in a pan over medium high heat until pink about 7-10 minutes.
For tuna: preheat saute pan over high heat.
Season tuna steaks with salt and pepper on both sides.
Sear steaks for 2-3 minutes on both sides, until outside is browned, but the inside is still rare.
Serve with mango salsa!
Creamy Corn Slaw
Category: salad
By Tante

One of my favorite go-to summer corn recipes.

Ingredients:
2 cups cooked corn kernels
1 cup diced carrots
1 cup diced green pepper
½ cup chopped onions
¼ cup sour cream
¼ cup mayonnaise
2 teaspoons white vinegar
1 teaspoon white sugar
1 teaspoon prepared yellow mustard
¼ teaspoon salt

Directions:
Toss corn, carrots, green pepper, and onions in a salad bowl. Combine sour cream, mayonnaise, vinegar, sugar, mustard, and salt in a small bowl. Pour over corn mixture and mix well. Refrigerate for several hours before serving.

Prep time: 20 mins
Total time: 2 hrs 20 mins
Yields: 4 servings

Calories: 251.9
Fat: 15.2 g
Saturated fat: 3.7 g
Carbohydrates: 29.5 g
Sugars: 7.1 g
Dietary fiber: 4.2 g
Protein: 4.2 g
Cholesterol: 11.5 mg
Sodium: 269.7 mg
Ultimate Restaurant Salsa


Ingredients:
plum tomatoes, tomato juice, sweet onion, green onions, garlic clove, fresh cilantro, salt, cayenne, red wine vinegar, limes, juice of, black pepper, sugar

Directions:
Mix all ingredients in large nonreactive bowl.  Refrigerate, covered, at least 2 hours.  Taste, and readjust seasoning if needed.
Enjoy!
Glazed Vegemite Chicken Fillets


Ingredients:
spring onion, garlic clove, honey, sherry wine, vegemite, chicken fillets

Directions:
Place chicken fillets into combined marinade ingredients, cover and refrigerate for 1 hour.
Grill or barbeque for approximately 10 minutes, basting frequently with marinade until chicken is cooked.
Surimi Crab Sticks Salad


Ingredients:
hard-boiled egg, cucumber, radishes, pickles, mayonnaise, sour cream, garlic cloves

Directions:
1. Soak the noodles in hot water for 10 minutes.
2. Meanwhile mix chopped vegetables with the diced crab sticks in a bowl.
3. Drain the rice noodles, separate the strands with your hands and add them to the salad bowl.
4. Add dressing and mix well. Season with salt and pepper.
Vermicelli Noodle Bowl
Category: world-cuisine
By Allrecipes

Many Vietnamese dishes are perfect for hot weather. This simple noodle salad combines fresh herbs, rice vermicelli, cucumber, bean sprouts, and more, topped with grilled shrimp. Tossed with a tangy sweet and sour sauce, it's a simple and satisfying dinner.

Ingredients:
¼ cup white vinegar
¼ cup fish sauce
2 tablespoons white sugar
2 tablespoons lime juice
1 clove garlic, minced
¼ teaspoon red pepper flakes
½ teaspoon canola oil
2 tablespoons chopped shallots
2  skewers
8  medium shrimp, with shells
1 (8 ounce) package rice vermicelli noodles
1 cup finely chopped lettuce
1 cup bean sprouts
1  English cucumber, cut into 2-inch matchsticks
¼ cup finely chopped pickled carrots
¼ cup finely chopped diakon radish
3 tablespoons chopped cilantro
3 tablespoons finely chopped Thai basil
3 tablespoons chopped fresh mint
¼ cup crushed peanuts

Directions:
Whisk together vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes in small bowl. Set the sauce aside. Heat vegetable oil a small skillet over medium heat. Add shallots; cook and stir and softened and lightly caramelized, about 8 minutes. Preheat an outdoor grill for medium heat and lightly oil the grate. Skewer 4 shrimp on each skewer and grill until they turn pink and are charred on the outside, 1 to 2 minutes per side. Set aside. Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 12 minutes. Drain noodles and rinse with cold water, stirring to separate the noodles. Assemble the vermicelli bowl by placing the cooked noodles in one half of each serving bowl and the lettuce and bean sprouts in the other half. Top each bowl with cucumbers, carrots, daikon, cilantro, Thai basil, mint, peanuts, and the caramelized shallots. Serve with shrimp skewers on top and sauce on the side. Pour sauce over the top and toss thoroughly to coat before eating.

Prep time: 35 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 2 servings

Calories: 658.7
Fat: 12.8 g
Saturated fat: 1.8 g
Carbohydrates: 112.3 g
Sugars: 19.5 g
Dietary fiber: 8.6 g
Protein: 26.2 g
Cholesterol: 36.1 mg
Sodium: 2565.2 mg
Slow Cooker Corned Beef & Cabbage


Ingredients:
carrots, baby red potatoes, onion, water, corned beef brisket, beer, cabbage

Directions:
Place carrots, potatoes, and onion into the bottom of a slow cooker, pour in water, and put the brisket on top of the vegetables. Pour beer over the brisket. Sprinkle spices from the packet, cover, and set the cooker on High.
Cook the brisket for about 8 hours. An hour before serving, stir in cabbage and cook for 1 more hour.
Blue Cheese-Pecan-Avocado Salad With Honey Mustard Vinaigrette


Ingredients:
butter lettuce, pecans, blue cheese, avocado, garlic clove, Dijon mustard, honey, black pepper, red wine vinegar, olive oil

Directions:
Dressing: Whisk together garlic, mustard, honey, and pepper.
Whisk in vinegar and then oil.
Taste and add more mustard, honey, or other ingredients if necessary to your liking.  Set aside.
In a salad bowl, combine lettuce, pecans, blue cheese, and avocado.
Add dressing and toss to combine.
Weight Watchers Splenda Baked Apples


Ingredients:
granny smith apples, Splenda granular, cinnamon, margarine

Directions:
Preheat oven to 350 degrees.
Wash and core apples using an apple corer. Place slices in a shallow baking dish.
Mix splenda and cinnamon in small bowl. Sprinkle over apples.
Place small dots of margarine over the apples.
Cover with foil and bake for 35-45 minutes, until a little soft.
Teriyaki Beef Soup


Ingredients:
boneless beef top sirloin steaks, olive oil, shallot, water, apple cider, carrots, long-grain white rice, fresh ginger, garlic, beef bouillon granules, broccoli florets, dry sherry, green onion top

Directions:
Trim fat from beef.
Cut beef into thin, bite-size strips.
In a large saucepan, heat olive oil over medium-high heat.
Add beef and shallot.
Cook, stirring, for 2 to 3 minutes or until beef is brown.
Use a slotted spoon to remove mixture; set aside.
In same saucepan, combine water, apple juice, carrots, rice, ginger, garlic and bouillon granules.
Bring to a boil, then reduce heat.
Simmer, covered, about 15 minutes or until carrots are tender.
Stir in beef mixture and broccoli.
Simmer, covered, for 3 minutes.
Stir in the teriyaki sauce and sherry.
Ladle soup into bowls.
Garnish with slivered green onion tops.
Turkey Tenderloins
Category: meat-and-poultry
By Christine L.

A simple yet festive main dish. If you're not up to the task of roasting a turkey this dish is for you. Serve with Cranberry Chutney. Originally submitted to ThanksgivingRecipe.com.

Ingredients:
1 pound turkey tenderloins
3 tablespoons soy sauce
1 tablespoon Dijon-style prepared mustard
2 teaspoons dried rosemary, crushed

Directions:
Place the turkey tenderloins in a sealable plastic bag and set aside. In a small bowl combine the soy sauce, mustard and rosemary. Pour over turkey, seal bag and shake to coat. Marinate in the refrigerator for 1 to 4 hours shaking once or twice. Preheat oven on the broiler setting. Remove the turkey from the marinade and place on the rack in the broiler pan. Broil 4 inches from the heat, turning once, for 20 to 22 minutes or until meat is cooked through and when pierced with a fork the juices run clear. Slice and serve with Cranberry Chutney.

Yields: 4 servings

Calories: 153.9
Fat: 3.1 g
Saturated fat: 0.9 g
Carbohydrates: 2 g
Sugars: 0.2 g
Dietary fiber: 0.3 g
Protein: 27.7 g
Cholesterol: 79.4 mg
Sodium: 824.9 mg
Hobo Beef and Vegetable Soup
Category: soups-stews-and-chili
By Amanda Combs

My grandma called this soup Hobo Soup. She said it was something they made way back when, out of whatever they had available in their garden and shelves. It is a large dish (they were a family of 10), so have a big pot or slow cooker! I have halved it and honed it a little since most of us use a grocery now and don't have 8 kids.

Ingredients:
1 (32 fluid ounce) container beef broth, or more if needed
3  carrots, cut into bite-size pieces
1 large stalk celery, cut into bite-size pieces
1 ½ tablespoons chopped fresh parsley
½ teaspoon celery seed
2  bay leaves
1 pound lean ground beef
1  onion, chopped
1 clove garlic, minced, or to taste
1 (14.5 ounce) can stewed tomatoes
2  potatoes, peeled and cut into bite-size pieces
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can green beans, drained
1 (15 ounce) can peas, drained

Directions:
Stir the beef broth, carrots, celery, parsley, celery seed, and bay leaves into a slow cooker set on High, cover, and cook until the vegetables are tender, about 2 hours. Place the ground beef, onion, and garlic into a skillet over medium heat. Cook, stirring frequently to break the beef into small pieces, until the onion is translucent and the beef is browned and no longer shows pink areas, 10 to 15 minutes. Drain off fat, and stir the stewed tomatoes into the beef mixture. Bring to a boil over medium heat, and cook, stirring frequently, until the tomatoes are broken up into small pieces. Stir the potatoes, corn, green beans, and peas into the soup in the slow cooker, and add the beef mixture. Stir everything together, cover, and set the slow cooker on High. Cook for 4 hours.

Prep time: 15 mins
Cook time: 6 hrs
Total time: 6 hrs 15 mins
Yields: 6 servings

Calories: 362.3
Fat: 10.8 g
Saturated fat: 4 g
Carbohydrates: 45.6 g
Sugars: 10.8 g
Dietary fiber: 8.5 g
Protein: 23.7 g
Cholesterol: 49.6 mg
Sodium: 1182 mg
Swedish Meatballs


Ingredients:
olive oil, onion, garlic cloves, thyme leaves, ground pork, minced beef, egg, dill, sour cream, onion, black peppercorns

Directions:
To make the sauce: Heat the sour cream, onion and peppercorns in a pan over medium heat for 4 minutes or until simmering. Add stock, return to a simmer and cook for a further 4 minutes or until slightly reduced. Strain through a fine sieve, discarding solids. Season with salt and pepper. Set aside and keep warm.
For the meatballs:
Heat oil in a frying pan over medium heat. Add onion, garlic and thyme, and cook for 4 minutes or until light golden. Allow to cool, then combine with minced meat, egg and breadcrumbs in a bowl. Season. Using damp hands, roll 3 teaspoons of mixture into balls. Place balls on an oven tray lined with baking paper.
Heat a large frying pan over medium heat. Cook meatballs, in 4 batches, shaking pan to evenly brown meatballs, for 6 minutes or until golden brown and cooked through. Scatter with dill and serve with the warm sour cream sauce.
Banana, Strawberry, Peach Smoothie


Ingredients:
banana, fresh strawberries, frozen strawberries, milk, flax seeds, sugar, water

Directions:
Add banana, peach (with or without skin -- lots of nutrients in the skin!], strawberries into the blender.  Add milk, flaxseed and sweetener.
Fill blender with water until the liquid level reaches 4 cups.  Don't have markings -- add about 2 cups of water.
Blend on low for 30 seconds, then blend on high for 30 seconds, or until smooth and creamy!
Drink immediately!
Makes 4 (8 ounce] glasses.
Fudge Truffle Cheesecake
Category: desserts
By macs

Truffle-like chocolate cheesecake in a chocolate cookie crust. If this does not drive your mate wild, keep the recipe and replace him or her. Note: The topping for this cake is your choice, you could use chocolate dipped strawberries, purchased chocolate truffles, or melt chocolate and/or white chocolate and drizzle it over the top.

Ingredients:
1 ½ cups vanilla wafer crumbs
½ cup confectioners' sugar
⅓ cup unsweetened cocoa powder
⅓ cup butter, softened
2 cups semi-sweet chocolate chips
3 (8 ounce) packages cream cheese, room temperature
1 (14 ounce) can sweetened condensed milk
4  eggs
2 teaspoons vanilla extract

Directions:
Preheat oven to 300 degrees F (150 degrees C). In a large mixing bowl, mix together crushed vanilla wafers, confectioners' sugar, cocoa, and butter by hand. Press ingredients into a 9-inch springform pan. In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth. In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs, and vanilla. Beat with electric mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust. Bake at 300 degrees F (150 degrees C) for 55 minutes. The cake will seem underbaked in the center, but will continue to cook after you remove it from the oven. Allow to cool to room temperature, then refrigerate for several hours before serving.

Prep time: 30 mins
Cook time: 1 hr
Total time: 5 hrs
Yields: 14 servings

Calories: 552.1
Fat: 35.9 g
Saturated fat: 20.7 g
Carbohydrates: 51.4 g
Sugars: 33.6 g
Dietary fiber: 2.7 g
Protein: 10.6 g
Cholesterol: 127.1 mg
Sodium: 288.3 mg
Chinese Mabo Tofu
Category: world-cuisine
By poshpal

A simple, delicious Chinese mabo tofu recipe that has been passed on for years. Easy to prepare!

Ingredients:
1 teaspoon cornstarch
1 tablespoon cold water
½ pound ground pork
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 (16 ounce) package firm tofu, cut into 1 inch pieces
5 tablespoons soy sauce
2 tablespoons hot bean sauce
1 teaspoon white sugar
3  green onions, chopped
1 teaspoon sesame oil

Directions:
Mix cornstarch and water in a small bowl; set aside. Brown ground pork in a small skillet over medium-high heat, about 5 minutes. Drain fat. Heat the vegetable oil over medium-high heat in a large skillet or wok. Cook the garlic and ginger root in the oil until fragrant, about 1 minute. Stir in tofu and cook for 2 minutes. Season with the soy sauce, hot bean sauce, and sugar; stir to combine. Stir in the cooked pork and green onion. Sprinkle with the cornstarch and water mixture; cook and stir until thickened, about 2 minutes. Stir the sesame oil into the thickened mabo tofu.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 4 servings

Calories: 267.5
Fat: 17.4 g
Saturated fat: 4.7 g
Carbohydrates: 8.3 g
Sugars: 3.9 g
Dietary fiber: 1.5 g
Protein: 22.3 g
Cholesterol: 36.7 mg
Sodium: 1636.8 mg
Peanut Butter Chocolate Stars


Ingredients:
peanut butter, vanilla, egg

Directions:
Dip measuring cup omto mix and level off;allow to come to room temperature.
Heat oven to 375°F.
In large blow,combine mix,peanut butter,vanilla and egg at low speed until well mixed and dough forms.
Shape dough into 1-inch balls and place 2 inches apart on ungreased cookie sheets.
Bake at 375 F for 10-15 minutes or until edges are golden brown.
Immediately place 1 chocolate star in center of each cookie,pressing down lightly.
Remove from cookie sheet and cool completely.
Cha-Cha Chili


Ingredients:
ground beef, ground pork, onion, celery, garlic cloves, chili powder, ground cumin, black beans, corn, tomatoes with juice, chipotle chile in adobo, green onion, cheese, sour cream

Directions:
Cook meat, add onion, celery and poblano about halfway through.
You may have to a dd a little oil if it starts to stick.
Add salt and pepper to meat so it will not be bland, we are building flavors here.
Add garlic near the end, be careful not to burn as it will be bitter.
Sprinkle McCormicks (packaged chili mix] and chili powder over meat and veggies and stir well.
Cook over medium heat for a minute or so.
Pour in chicken stock, canned tomatoes with juice and add chipoltles (this is how you control the heat], if using.
Cook down for 15 or 20 minutes.
Add rinsed beans and corn (with juice].
To make this a soup: Add 2 more cans of stock.
Top with green onion, cheese and sour cream.
Brussels Sprouts With Mushroom Glaze


Ingredients:
Brussels sprout, lemon juice, Dijon mustard, dried thyme, mushroom

Directions:
Trim the Brussels sprout and halve lengthwise. Steam until tender, about 10 minutes. Set aside.
In a large nonstick frying pan over medium-high heat, bring the stock to a boil.
Whisk in the lemon juice, mustard and thyme.
Add the mushrooms. Boil until the stock is reduced by half, about 5 minutes.
Add the Brussels sprouts. Toss well to coat with the glaze.
Succotash Soup


Ingredients:
dried baby lima beans, bacon, corn, tomatoes, chicken broth, water

Directions:
Boil lima beans for ten minutes.
Drain, rinse and drain again.
Layer bacon on bottom of crockpot.
Pour beans on top.
Pour tomatoes (with juice] and corn (with juice] on top.
Break up tomatoes if they're whole.
Add broth and water.
Cook on high for 3-4 hours (or low for 6-8 hours].
Stir and serve.
Jo's Christmas Crackle


Ingredients:
ham, salt

Directions:
Cut the rind into chunks, and generously salt it.
Place under a hot grill for about 10 minutes, then shake and resalt.  Reapeat this every 10 minutes.
When the rind starts to crackle, and has just started to burn on the tips, remove from the grill.
Using tongs, transfer the rind to a plate, and lightly salt.
NOTE: you may have to do this in batches.
Ahi Poke Salad
Category: salad
By SKYELIGHT

You can find this appetizer all over Hawaii, it is a raw tuna salad that my aunt makes.  During the hot summer months, it is especially refreshing as a mini entree!  Cold, tasty and good for you!

Ingredients:
1 ¼ pounds ahi tuna, cut into 1/2 inch cubes
¼ cup minced onion
¼ cup minced green onion
1 teaspoon minced fresh ginger
2 tablespoons lightly crumbled wakame seaweed
1 tablespoon ground roasted macadamia nuts
2 teaspoons sesame oil
1 ½ teaspoons crushed red pepper flakes
8 leaves iceberg lettuce
2 tablespoons cilantro leaves, for garnish

Directions:
Mix together the ahi tuna, minced onion, green onion, ginger, seaweed, macadamia nuts, sesame oil, and red pepper in a mixing bowl. Cover and refrigerate at least one hour, for the flavors to come together. Arrange the lettuce leaves on a serving platter, spoon the ahi poke on top, and garnish with the cilantro.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 4 appetizer servings

Calories: 202.7
Fat: 5.6 g
Saturated fat: 1 g
Carbohydrates: 3 g
Sugars: 1 g
Dietary fiber: 1 g
Protein: 33.9 g
Cholesterol: 63.8 mg
Sodium: 77.9 mg
Shanghai Cucumber Salad


Ingredients:
cucumbers, salt, white vinegar, sugar, garlic cloves

Directions:
Finely slice cucumbers into thin slices.
Add the salt, vinegar and sugar to the cucumbers. Mix together thoroughly with your fingers. This will "marinate" the cucumbers.
Mince the garlic and chili padi and add to the cucumbers.
Add 1-2 teaspoons of sesame oil.
Taste the cucumbers frequently as you make it and add more of each ingredient. If you want it spicy, add more minced chili padi. If the garlic taste is too strong, put less garlic in there. The salt and vinegar acids help the cucumber to absorb the flavors of garlic, chili and sesame oil.
Once you're satisfied with the taste, chill in the fridge before serving.
Cherry Slice


Ingredients:
butter, cocoa powder, caster sugar, self raising flour, chocolate, Copha

Directions:
BASE: Grease and line a slice tin., Mix all ingradients together in a bowl., Place in tin., Bake 15 minutes at 350., Allow to cool., MIDDLE: Mix all ingredients together and place on top of base., Bake another 15 minutes at 350., Allow to cool., TOP: Melt all ingredients over stove and pour on top of slice.
Cardamom Buttermilk Pie


Ingredients:
butter, buttermilk, sour cream, lemon, zest of, lemon juice, salt, flour, cardamom, sugar

Directions:
Preheat oven to 325°F., Mix all ingredients together and pour into pie crust., Bake for 60-75 minutes until set., Cool on wire rack.