xiaoxl/recipe_data huggingface dataset:
Cake Pops
Category: desserts
By faydra999

Birthdays, Easter, baby showers, or just because they are cute and taste good! Got this recipe from a friend and I must share... enjoy! There are many ways to be creative when making these... there are dozens of different types of sprinkles, or you can use different colors of candy melts and no sprinkles if you wish. Almost everything can be bought at a crafts store.

Ingredients:
1 (12 ounce) package colored candy coating melts, divided
24  plain doughnut holes
24  lollipop sticks
1 tablespoon multicolored candy sprinkles (jimmies), as desired

Directions:
Place about 1/4 cup of candy melts into a small microwave-safe bowl, and melt in the microwave at 40 percent power for 30 seconds; stir the candy coating, and continue to heat for 30 second-intervals until the coating is just warm and completely melted. Poke a hole halfway through a doughnut hole with a lollipop stick, then dip the end of the stick into the melted coating and reinsert into the hole. This holds the doughnut hole firmly on the stick. Stick the doughnut pop upright into a block of plastic foam, and set into refrigerator for 1 hour to firm up. When pops are firmly attached to their sticks, melt the remaining candy coating dots in a microwave-safe bowl on 40 percent power for 1 minute; stir, and melt for 30-second intervals until the coating is warm and smoothly melted. Dip the doughnut hole into the coating, covering it completely. Hold the dipped pop over a bowl, and sprinkle with colored candy sprinkles. Return the decorated pops to the plastic foam block to set.

Prep time: 30 mins
Cook time: 10 mins
Total time: 1 hr 40 mins
Yields: 24 pops

Calories: 131.3
Fat: 7.6 g
Saturated fat: 3.5 g
Carbohydrates: 14.5 g
Sugars: 8.7 g
Dietary fiber: 0.2 g
Protein: 1.7 g
Cholesterol: 3.8 mg
Sodium: 57.3 mg
Fried Egg Sandwiches With Pancetta and Arugula


Ingredients:
butter, pancetta, eggs, arugula, parmesan cheese

Directions:
Toast bread; butter lightly.
Heat heavy large non-stick skillet over medium-high heat.
Cook pancetta over medium heat until crisp.
Transfer to paper towels and drain.
Crack eggs into drippings in same skillet, keeping yolks whole.
Cook until edges are opaque and whites are nearly set, about 3 minutes.
Carefully turn eggs over.
Cook until whites are set, about 1 minute.
Put each egg on slice of toast.
Add arugula to same skillet.
Cook until just beginning to wilt, about 30 seconds.
Top eggs with cheese, then pancetta and arugula.
Top with remaining slices of toast and serve.
Creamy Baked Macaroni and Cheese


Ingredients:
eggs, milk, sharp cheddar cheese, cottage cheese, black pepper, salt

Directions:
Preheat oven to 400°F.
Mix together everything except the macaroni throughly.
Add macaroni and spread mixture in a baking dish and cover with aluminum foil and bake for 30 minutes.
Uncover and cook an additional 5-10 minutes.
Remove from oven, cover and let rest for 30 minutes.
Pinto Beans


Ingredients:
dry pinto beans, celery, carrot, onion, instant chicken bouillon

Directions:
Cook pinto beans as directed on package., Add celery, carrots, onion and add chicken or beef boulion to taste.
Low Fat Breakfast Sandwich


Ingredients:
fat free sharp cheddar cheese, Canadian bacon, egg

Directions:
Diagonally slice bread in half.  Place bread slices and Canadian bacon in a toaster oven.  Select medium toasting level. (or preheat a conventional oven to 300 and cook for 10 minutes].
Once toasted, flip Canadian bacon.  Fold cheese slice to make two triangles, place on bread slices.  Toast again at medium level.
Meanwhile spray small frying pan with olive cooking spray.  Cook egg according to preference (about 2 minutes per side for hard eggs, less for over easy eggs].  Sprinkle each side with red pepper.
To build sandwich, place once slice of bread cheese side up, followed by egg, then Canadian bacon.  Finish by topping with remaining bread slice, cheese side down.
Italian Dressing


Ingredients:
vinegar, lemon juice, minced garlic clove, pepper, Tabasco sauce

Directions:
Combine all ingredients., Shake vigorously., Refrigerate in tightly sealed container.
Italian Confetti  Pasta Salad
Category: salad
By Jeri Mortinson

This recipe is so easy to make, and always such a hit!  It is great for backyard barbecues. For best results, chill overnight.

Ingredients:
1 cup mayonnaise
1 tablespoon red wine vinegar
1 teaspoon salt
¼ teaspoon ground black pepper
1 clove garlic, minced
1 ½ tablespoons chopped fresh basil
2 cups colored rotini pasta
1 cup chopped tomatoes
½ cup chopped yellow bell pepper
½ cup sliced black olives

Directions:
Cook pasta according to package directions.  Rinse in cold water, and drain. In a large mixing bowl, whisk together mayonnaise, vinegar, salt, black pepper, and garlic until well blended.  Mix in basil.  Add pasta, tomatoes, bell peppers, and olives; fold gently until mixed.  Chill several hours.  Stir gently before serving.

Yields: 6 servings

Calories: 353.8
Fat: 30.9 g
Saturated fat: 4.6 g
Carbohydrates: 17.7 g
Sugars: 2.1 g
Dietary fiber: 1.5 g
Protein: 3.4 g
Cholesterol: 13.9 mg
Sodium: 702.4 mg
Mandarin Orange Almond Salad


Ingredients:
lettuce, celery, parsley, green onions, mandarin orange, tarragon vinegar, Tabasco sauce, sugar, salt, fresh ground pepper

Directions:
Toss lettuce, celery, parsley, and green onions., Mix oil, vinegar, Tabasco, sugar, salt and pepper., Dress salad, sprinkle with oranges and almonds, serve.
Saudi Tahini & Tomato Chicken


Ingredients:
chicken breasts, olive oil, cooking onion, onion, garlic cloves, ginger, tomatoes, tomato paste, tahini, mixed spice, Baharat Aka Middle East Mixed Spices - the Real Mix, curry powder, Julie's Curry Powder Mix, salt, fresh ground black pepper, rose water, water, fresh parsley

Directions:
Pound chicken breasts thin.
Heat a grill pan over medium-high,.
Season chicken breasts with olive oil ,salt and pepper,cook 3 minutes per side.
In a large saucepan,heat more olive oil ,add onion, cook, stirring until beginning to brown 6-7 minutes.
Add ginger,garlic and spices, cook, stirring until fragrant.
Add chopped tomatoes, tomato paste, tahini, rose water and water, simmer for 10-15 minutes over medium heat.
Add chicken and fresh parsley, simmer for 20 minutes over medium heat.
Enjoy with naan bread, Basmati rice such as Recipe #206772 or pita bread and a green salad.
Curried Broccoli


Ingredients:
broccoli, fresh lemon juice, butter, curry powder, fresh ground black pepper

Directions:
Pour 2" of water into a large pot. Place a collapsible steamer in the pot, cover, and bring water to a boil. Place the broccoli florets in steamer, cover and steam 5 minutes, or till tender-crisp.
Meanwhile, in a large nonstick skillet, bring the orange and lemon juices to a boil over medium high heat. Reduce the juices down to 1/4 cup. Turn down heat to low and stir in butter and curry powder. Stir in the cooked broccoli florets and heat through.
Move to a serving dish and season to taste with pepper to taste. Serve immediately and enjoy!
Fruit Jello Cups


Ingredients:
gelatin, Splenda granular, white sugar, lemon juice

Directions:
If using fresh fruit, clean and peel hard skinned fruits (apples, bananas, pears, oranges, etc, melons, etc] and cut into small chunks. Use your choice of anti-browning agent and sprinkle, then toss to coat well the cut fruit.  Set aside.
Boil fruit juice and sugar in a microwave safe container in the microwave until boiling. don't allow to much liquid to be lost to steam.  Cover in microwave if you can. Stir well, making sure all sugar has dissolved. If using Splenda, do not add at this point.
Meanwhile, open can of fruit and drain juices into a separate medium sized non metal bowl.
Pour drained juices into a measuring cup, add Splenda and fill to 1 cup mark with fruit juice of your choice (remember, no real pineapple or kiwi juice.artificial flavoring is ok].
In the non metal bowl you already used, pour boiling fruit juice mixture and sprinkle gelatin in slowly while stirring until gelatin is dissolved.
Line up your cups and pour mixture to about half (using the cups I mentioned above]. When all mixture is poured in, add 1 tiny drop to each container you want to color and mix with a spoon.  The extreme colors are very bright/dark and I think the pink and green/yellow turn out the prettiest with the fruit. Don't use big drops or you wont be able to see the fruit as well. Sometimes I split one drop between two by putting one drop in one container and then pouring the mixture back and forth in the separate containers till desired color is achieved. The regular food coloring has nice Christmas colors. The kids love this part!
After you are happy with your colors, add about 2 TB of the chunked fruit to your cups.  It will sink to the bottom and raise the level of the gelatin to within 1/4" of the top.
Cover and chill about 1 hour.
Feel free to use different kinds of juice and fruit.  Each container has about 2 servings of fruit. This makes a firm set.if you prefer a softer set, add 1/8 cup more cold fruit juice.
Prime Rib Stew


Ingredients:
wine, water, beef bouillon cubes, onion, potatoes, carrots, thyme, salt, water, flour

Directions:
Save the ribs from a leftover standing rib roast (a.k.a. “prime rib”].  Cut between the ribs to separate them into individual pieces of ribs (this makes it easier to fit in the pot, and also helps release more flavor from the ribs since more surface area is exposed to the cooking liquid.].
Place the ribs and any leftover meat scraps or fat trimmings into the bottom of a large crockpot/slow cooker.  (I usually use Reynold’s slow cooker liners to save time on cleanup – just throw away the mess instead of scrubbing the crock!]  Dump in any leftover au jus, plus any leftover wine.  (Today I used leftover white wine… but I often will use red wine too.  Leftover au jus will add a lot of flavor to the stew – so use it if you have it, but you can leave it out if you don’t have any.].
Pour the water into the crockpot, add the bouillon cubes and the thyme.  (If you have beef broth – you can substitute with that instead of water and bouillon cubes.].
Add the potatoes, carrots, and onions.  Sprinkle with a 1/4 teaspoons or so of black pepper and about 1/2 teaspoons salt.  Cover, and set to low for 8-10 hours, or high for 6 hours.  (If you prefer to do this on the stove top – you can – just simmer the meat/bones with the liquid in a pot over mediun/low for about 1-2 hours, then add the veggies in the last hour of cooking.].
Remove the meat trimmings and rib bones from the stew and set aside to cool.  Remove any “twigs” from the thyme if you find them.
Mix 1/2 Celsius flour + 1 Celsius water with the back of a spoon until smooth to make a slurry.  Stir the slurry into the stew, re-cover, and continue cooking on high about 20-30 minutes (this will help thicken the stew].
Meanwhile, when the meat and rib bones are cool, separate the meat from the bones/fat.  Discard the bones and fat, add the meat back into the pot.
Once the stew has thickened, taste and correct the seasonings with additional salt/pepper if needed.  Serve with a side of steamed rice or leftover garlic bread/dinner rolls, add a dollop of leftover creamy horseradish (if you like], and enjoy!
Easy Asian Chicken With Scallions


Ingredients:
chicken breast halves, fish sauce, scallions

Directions:
The day prior, cut each breast in half across the width of the breast.
Place chicken in bowl and pour fish sauce over.  Toss to coat.
Remove 3 inches of dark green part of scallions and discard.
Slice scallions very thin, on the bias, about 1/8 inch thick.
Add scallions to bowl with chicken and toss.
Cover and chill for 18-24 hours.
Preheat oven to 500°.
Lift chicken from fish sauce, letting scallion slices remain on the chicken.
Place chicken on rimmed baking sheet.
Bake 10-12 minutes, until just firm, then put under broiler about 8 inches from heat for 1 to 2 minutes, until golden.
Remove from oven, remove skin and serve immediately, if serving hot.
Cashew Sour Cream - Non-Dairy Sour Cream Alternative/Substitute


Ingredients:
raw cashews, salt, apple cider vinegar

Directions:
Cover cashews with water and soak for a few hours, or overnight., Pour off all water, and place nuts in food processor., Add 1/4 cup cold water, salt, vinegar and lemon juice., Puree for 3-4 minutes or until completely smooth and creamy in consistency., Use in any recipe that calls for sour cream., Refrigerate in an airtight container for up to a week.
Chicken With Tomatoes, Olives and Fennel


Ingredients:
chicken, fennel bulb, fennel leaves, onion, whole tomatoes, white wine, garlic, olive oil, salt, pepper, lemon

Directions:
Chicken  --  In a large saute pan (I prefer cast iron or stainless, NOT non-stick], add the olive oil and bring to medium heat.  Add the chicken and brown all sides until golden brown.  Remove to a plate, with a paper towel to drain.
Vegetables  --  In the same pan, add the fennel, onion and garlic and cook until lightly brown.  Add the white wine, tomatoes, fennel fronds, salt and pepper and bring to a boil.
Chicken  --  Add the chicken back in to the pan, reduce to a simmer, and cook until the chicken is tender.  It should take about 30 minutes. Add the olives right at the end just to heat through.
Serve  --  Serve the dish family style with some toasted or grilled pita, your favorite salad and fresh lemon wedges. Just squeeze the lemon wedge on each serving for a great taste.
Bottle Gourd in Milk Gravy


Ingredients:
milk, cumin seed, turmeric powder, hot green chili peppers, curry leaves, salt

Directions:
1. Heat oil and crackle jeera. I use coconut oil as it gives a very distinctive taste and aroma to the whole dish.
2. Then add the curry leaves and slit green chillies and fry them for couple of seconds.
3. Add the cut bottle gourd. Add salt and turmeric to it and give it a good mix.
4. Now pour the milk and little bit of water to adjust the consistency of the gravy and boil the bottle gourd in it  until it gets cooked.
5. Mix it occasionally while the vegetable is getting cooked and the milk gravy thickens.
Serve it with rice and add a dash of more coconut oil on top of the gravy for that extra richness.
Broccoli and Cheese Smashed Potatoes


Ingredients:
potatoes, broccoli, butter, sharp cheddar cheese

Directions:
"Halve the potatoes and add to a large pot. Cover with water and bring to a boil over high heat. Reduce the heat to medium-low and cook the potatoes for 10 minutes while you trim and chop broccoli into 1/2-inch dice. Add the broccoli to the potatoes and cook for 5 minutes more. Drain and return to the hot pot to dry. Stir in the milk, butter and cheese and mash until the cheese melts into potatoes and broccoli. Season with salt and pepper, to taste, and transfer to a serving bowl, to serve."
Jamaican Rum Cake


Ingredients:
all-purpose flour, baking powder, baking soda, salt, unsalted butter, granulated sugar, pure vanilla extract, eggs, lime zest, heavy cream, dark rum

Directions:
Preheat oven to 350°F
Sift together and set aside the flour, baking powder, baking soda and salt.
Cream butter and sugar until it is light and fluffy. Stir in vanilla and eggs, mix well.
Add the lime zest and rum. Stir well to combine.
Gradually add the dry ingredients, alternating with the heavy cream and ending with the dry ingredients. Mix between additions until well combined.
Grease a bundt cake pan with some butter. Pour batter into the pan and bake for approximately an hour or until a toothpick inserted into the cake comes out clean.
Carefully turn out and cool on a wire rack. Dust with some powdered sugar if desired. You can also sprinkle on some more rum too. Slice and serve when cool.
Cream of Roast Chicken Soup


Ingredients:
basil, bay leaf, pepper, carrots, celery ribs, onion, fresh mushrooms, flour, margarine, half-and-half

Directions:
Fill large pot with carcass and add water to cover. Add basil, pepper and bay leaf. Simmer for one hour. Or until chicken falls apart easily.
Remove chicken parts and bones from broth. Set aside to cool. Remove bay leaf. Once chicken has cooled, remove chicken meat and cut into smaller pieces. Add to broth.
Cut carrots, celery, onion, mushrooms into small pieces. Add to stock. Cook until almost tender.
Add orzo and cook until al dente. Approximately 8 minutes depending on size. Refer to package directions.
Heat margarine in a small saucepan. Add flour and cook for one minute. Slowly whisk in half and half.  Once thickened, add some stock to the milk mixture. Add to soup.
You are ready to serve :D.
Lemon Daiquiri Freeze


Ingredients:
frozen limeade concentrate, lemon juice, white rum, water

Directions:
Combine all ingredients., Transfer to a large plastic container., Place in the freezer overnight., Remove about 10 minutes before serving., Serve in fancy glasses.
50's Prime Time Cafe - Mom's Meatloaf


Ingredients:
ground beef, ground pork, eggs, onion, green bell pepper, red bell pepper, Worcestershire sauce, Worcestershire sauce, black peppercorns, coarse salt, ketchup, brown sugar, Dijon mustard

Directions:
Preheat the oven to 350° F; lightly oil two 8-1/2 x 4-1/2" loaf pans.
In a large bowl, combine the beef,pork, eggs, bread crumbs, onion, green and red bell peppers, 2 tablespoons Worcestershire sauce, cracked peppercorns and salt just until well blended; do not over mix.
Divide the meat mix in half, shape into 2 loaves, and place in the prepared loaf pans. bake for 50-60 minutes, or until the internal temperature taken with an instant-read thermometer is 155°F.
In a small bowl, stir the ketchup, brown sugar, mustard and the remaining 1/2 teaspoon of Worcestershire sauce. brush the meatloaf with the ketchup mixture and bake for 10 minutes longer.
Remove meatloaf from oven and let stand for 10 minute before serving.
Easy Cheesy Hot Dog Crescent Rolls
Category: appetizers-and-snacks
By Travelgoddess

These are so easy for an after-school snack or kid's birthday parties. Try it the original Cheddar way or with the cream cheese option (see below). Serve with dipping condiments, if desired.

Ingredients:
1 (8 ounce) package refrigerated crescent rolls
¼ cup shredded Cheddar cheese
8  hot dogs

Directions:
Preheat oven to 375 degrees F (190 degrees C). Roll crescent roll dough onto a baking sheet. Sprinkle Cheddar cheese over dough. Lay a hot dog at the base of each triangle and roll dough around hot dog. Bake in the preheated oven until rolls are golden and hot dogs are plump, about 12 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 8 rolls

Calories: 272.7
Fat: 20.5 g
Saturated fat: 7.5 g
Carbohydrates: 12.9 g
Sugars: 3.5 g
Protein: 7.9 g
Cholesterol: 27.6 mg
Sodium: 754.9 mg
I Heart French Toast Casserole


Ingredients:
eggs, vanilla extract, salt

Directions:
Start by greasing a baking dish.
Cut out hearts in the bread using a cookie cutter and layer the hearts in dish.
Beat remaining ingredients until nice and smooth. Pour evenly over bread. Place in fridge and let stand for at least two hours or overnight.
Bake at 350°F until golden brown, about 35 minutes. Top with berries and whipped cream or syrup and serve.
Tip: To make this into a savoury casserole, omit the vanilla and sprinkle with grated cheese, crumbled bacon and chives.
Lazytown Frosting


Ingredients:
butter, powdered sugar

Directions:
Stir everything together until smooth., Smear over cooled down cake or muffins.
Sardine Pate


Ingredients:
lemon, yoghurt, low fat cottage cheese, cucumbers, fresh basil leaf, fresh ground black pepper, cucumbers, parsley

Directions:
Drain the sardines and place them in a bowl with the lemon rind and lemon juice and mash with a fork until the sardine mixture is a smooth consistency.
Before adding the yoghurt and cottage cheese to the sardines, examine both to determine whether they tend to be watery. (Yoghurts and cottage cheese differ so much in this respect]. If necessary, first drain the yoghurt and/or cottage cheese in a sieve lined with a filter coffee liner; then mix the yoghurt and cottage cheese with the sardines; and fold in the cucumber and basil.
Season to taste with the garlic salt and the freshly ground black pepper.
Place the sardine paté in 4 ramekins, garnish with the cucumber twists and parsley sprigs.
Serve with crispbreads, pita bread or crusty rolls.
Chef's Notes: An obvious variation would be to make just ONE dish of the paté - and serve it only to those who like sardines!  Garlic lovers could, of course, use fresh garlic instead of garlic powder.  And if you don't like basil, use chives or spring onions.  A quick and easy way to include additional flavours is, of course, to use a cottage cheese with chives or garden vegetables.
Bobo's Chunky Vegetable Soup


Ingredients:
olive oil, Red Bliss potatoes, onion, celery, leek, turnip, carrot, shallot, garlic, bouquet garni, zucchini, plum tomatoes, green beans, red wine vinegar, fine sea salt, fresh ground black pepper

Directions:
Heat oil in a 3 quart soup pot over high heat until hot.
Add potaoes, onion, celery, leek, turnip, shallots, and garlic.
Stir the vegetabls around until they begin to cook but don't turn brown.
Add the Vegetable Stock and the Boquet Garni to the soup pot.
Bring to a boil.
Reduce heat to simmering and cook for 45 minutes.
Add the zucchini, tomatoes, summer squash, and green beans to soup pot.
Simmer 15 minutes more.
Stir in the vinegar.
Season to taste with salt and pepper.
Bouqet Garni: Bundle three sprigs fresh thyme, 3 sprigs fresh parsley, 1 bay leaf, and 1 tablespoon black peppercorns together in several thicknesses of cotton cheesecloth.
Tie with string.
Spaghetti Corn


Ingredients:
whole kernel corn, spaghetti, mozzarella cheese, butter

Directions:
Mix all ingredients together., Pour into 9x13 pan or casserole dish., Cover with foil., Bake 30 minutes covered., Remove foil and bake an additional 30 minutes.
Black Cod Ratatouille En Papillote


Ingredients:
cod, onion, eggplants, zucchini, yellow zucchini, tomatoes, olive oil, garlic clove, fresh thyme, butter, fresh basil, fresh chives, fresh parsley, celery leaves, fresh chervil, fresh dill, olive oil

Directions:
Preheat the oven to 400 degrees F.
For the black cod and ratatouille:
Cover a baking sheet with a piece of parchment paper that is about 2-inches wider than the tray on each side (to wrap up the fish completely]. Tightly line the vegetable slices to accommodate the length of the fish in an alternating pattern. Season the slices with salt and pepper. Lay the black cod on top of the vegetables. Drizzle with olive oil. Garnish with the red pepper, garlic, and thyme. Season with salt and pepper. Add the butter on top. Bring up each side of the parchment paper to the center and make small folds downwards, creating a secure bundle. Crimp the ends and twist to seal the fish and ratatouille inside. Place in the oven and bake for about 20 minutes, until flaky.
For the herb salad:
Mix the basil, chives, parsley, celery leaves, chervil, and dill together. Drizzle the vinegar and oil over top. Season with salt and pepper and toss!
For serving:
Transfer the papillote to a serving plate. With a knife, carefully cut the paper to open the papillote and garnish with the herb salad.
Buttered Noodles With Garlic and Sun Dried Tomatoes


Ingredients:
butter, garlic cloves, sun-dried tomatoes packed in oil, tomato paste, fresh parsley

Directions:
Melt butter in small sauce pan.
Add garlic and cook under low heat for about five minutes.
Add tomatoes and tomato paste and stir until well blended.
Combine noodles, sauce and chopped parsley in a large bowl. Toss until well mixed. Salt and pepper to taste.
Serve immediately.