xiaoxl/recipe_data huggingface dataset:
Pumpkin Spice Sheet Cake With Cream Cheese Frosting


Ingredients:
eggs, white sugar, brown sugar, white sugar, pumpkin puree, vanilla, flour, baking powder, baking soda, salt, cinnamon, ginger powder, clove, butter, cream cheese, vanilla, icing sugar

Directions:
Set oven to 350°F.
Grease a 15x10-inch jelly-roll pan.
For the cake; in a large bowl combine the eggs, both sugars, oil, pumpkin puree and vanilla; beat until smooth and well combined (about 2 minutes].
In another bowl combine the flour with, baking powder, baking soda, salt, ginger, cinnamon and cloves; stir into the pumpkin mixture until well combined.
Spread the batter into jelly-roll pan.
Bake for 25-30 minutes or until lightly browned.
Cool cake completely.
For the frosting; in a large bowl cream butter with cream cheese, vanilla and whipping cream until light and fluffy (about 2 minutes].
Add in the icing sugar; beat until smooth adding in more icing sugar or whipping cream (if needed] to achieve desired consistency].
Spread over completely cooled sheet cake.
Cheese and Hamburger Macaroni
Category: main-dish
By macandjakesmom

Homemade version of Hamburger Helper® - just as easy and tastes so much better! You will need a large skillet with a tight fitting lid.

Ingredients:
½ pound lean ground beef, or more to taste
½ small onion, minced
1 teaspoon garlic powder
1 teaspoon onion powder
1 pinch salt and ground black pepper to taste
2 cups water
2 cups elbow macaroni
8 ounces reduced-fat processed cheese food (such as Velveeta®), cut into small pieces
2 tablespoons reduced-fat sour cream, or more to taste

Directions:
Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, garlic powder, onion powder, salt, and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Return skillet to burner over high heat. Add water; cover skillet and bring to a boil. Stir macaroni into the boiling water-ground beef mixture; cover and lower heat to medium. Cook, keeping covered, for 5 minutes. Stir, cover, and cook until macaroni is tender, about 5 more minutes. Stir processed cheese food into ground beef-macaroni mixture until melted. Remove from heat; stir in sour cream.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 448.9
Fat: 15.4 g
Saturated fat: 7.7 g
Carbohydrates: 47.9 g
Sugars: 6.9 g
Dietary fiber: 1.9 g
Protein: 28.2 g
Cholesterol: 60.7 mg
Sodium: 930.1 mg
Pumpernickel Rye Bread (Abm)


Ingredients:
water, molasses, salt, dry milk, cocoa powder, instant coffee granules, caraway seeds, whole wheat flour, bread flour, active dry yeast

Directions:
Place ingredients into the bread machine in the order which your ABM requires (mine is wet to dry, but others are dry to wet].
Bake on wheat setting.
Sweet & Savory Pineapple Chutney


Ingredients:
brown sugar, cider vinegar, salt, green bell pepper, seedless raisin, ground ginger, garlic powder, cayenne pepper

Directions:
Combine pineapple, sugar, vinegar and salt in a large saucepan.
Heat to boil; simmer gently, stirring frequently for 25 minutes.
Stir in remaining ingredients.
Cook slowly, stirring often, until mixture thickens.
Ladle into sterilized hot jars, leaving 1/4 inch headspace.
Seal; process in water bath canner for 10 minutes.
Awesome White Pizza Dip


Ingredients:
low-fat sour cream, part-skim ricotta cheese, reduced-fat mozzarella cheese, red pepper flakes

Directions:
Mix all ingredients well., Place in a casserole dish and bake at 350* for 25 - 30 minutes., Serve with sliced italian bread or soft italian breadsticks.
Cream of Morel Mushroom Soup


Ingredients:
morel, butter, onions, garlic clove, salt, pepper, flour, heavy cream

Directions:
Chop morels finely. Sprinkle with lemon juice.
Melt 1/3 of the butter in a pan and cook the onion and garlic in it until soft and yellow, but not brown.
Add morels and cook until juices are absorbed by the mushrooms.
Season to taste with salt and pepper.
Meanwhile, melt the remaining butter in a large saucepan. Stir in the flour then add hot stock, gradually, stirring constantly to avoid lumps.
Simmer 20 minutes.
Add the mushroom mixture and simmer an additional 10-15 minutes.
Correct seasonings. Take off heat and add cream. Serve hot.
(from The Curious Morel, and Basically Morels].
Mrs. Vi's Dill Dip


Ingredients:
mayonnaise, sour cream, dried dill weed, seasoning salt

Directions:
Mix all ingredients together.
Refrigerate several hours before serving with such things as chips, cucumber slices, carrot sticks, celery, cauliflower, and broccoli.
Jimmy’s Chili


Ingredients:
olive oil, ground beef, garlic cloves, onions, tomato sauce, boiling water, Mexican chili powder, oregano, cayenne pepper, chili powder, ground cumin

Directions:
Step 1.
-In an 8qt Stock Pot, brown all ground meat in olive oil.
-While meat is browning prepare three cups of beef bouillon.  In a separate small pot add 3 tsps of Bouillon Paste or 3 Beef Bouillon Cubes to 24oz boiling water until dissolved.
-After the meat is fully browned, drain grease and then add Onions, Garlic, prepared bouillon and tomato sauce.
-Cover and simmer 30 minutes.
Step 2.
-add  Mexican Chili Powder, Oregano and Cayenne Pepper.
-Stir until thoroughly mixed.
-Cover and simmer 90 minutes.
Step 3.
-Add Regular Chili Powder, and Cumin.
-Cover and simmer 30-60 minutes.
Done.
Cerino's Italian Pie #5FIX


Ingredients:
egg, mozzarella cheese, prosciutto ham

Directions:
bake pie crust according to directions., separate cheese 1/2 cup-1/4 cup., combine- egg, ham, 1/2 cup cheese  -  .mix in potatoes., pour in baked pie shell., bake at 375 degrees for 15 minutes., remove from oven and put remaining 1/4 cup cheese on top., cook for another 20 minutes., remove and let sit for 10 minutes and serve.
Peanut Butter Fudge Pie


Ingredients:
peanut butter, cream cheese, powdered sugar, milk, graham cracker crust, chocolate chips

Directions:
Mix cream cheese until fluffy., Blend in peanut butter and powdered sugar, mix well., Slowly add milk., Fold in 2-4 ounces of the whipped topping., Set aside., Spread fudge onto bottom and sides of prepared crust., Put mixture into crust., Freeze a few hours until just set., Spread remaining whipped topping over pie., Sprinkle with chocolate chips., Replace lid and freeze., Thaw in fridge 2 or more hours, or counter 1 hour, before serving.
Light Double Chocolate Chip Brownies


Ingredients:
sugar, unsweetened applesauce, margarine, flour, baking soda, salt, vanilla extract

Directions:
Heat 1 cup chips, sugar, applesauce and margarine in a heavy saucepan over low heat; stir until smooth.
Remove from heat and cool slightly.
Stir in egg whites.
Combine flour, baking soda and salt and stir into chocolate mixture.
Stir in vanilla and remaining morsels and nuts.
Spread into greased 13 x 9 inch pan.
Bake at 375 degrees for 16- 20 minutes or until just set.
Cool in pan on a wire rack and cut into bars.
Krispy Brownie Delights
Category: desserts
By miller5pack

These are absolutely divine!! I am always asked to bring these for our school's bake sale and they are always the first to go! If there are any leftovers (which is doubtful) I prefer to keep the in the refrigerator.

Ingredients:
1 (19.5 ounce) package brownie mix
½ cup vegetable oil
¼ cup water
2  eggs
1 (7 ounce) jar marshmallow creme
1 (12 ounce) bag milk chocolate chips
1 cup peanut butter
3 cups crispy rice cereal

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Place brownie mix into a mixing bowl and stir in vegetable oil, water, and eggs; beat 50 strokes with a spoon. Spread the batter into the prepared baking dish. Bake brownies in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 25 to 30 minutes. Check after 25 minutes. Let the brownies cool while you complete remaining steps. Spread marshmallow creme over the warm brownies. Place milk chocolate chips and peanut butter in a large saucepan over low heat and stir until the mixture is warm, completely melted, and smoothly combined. Stir in the crispy rice cereal until thoroughly coated and spread over the marshmallow creme layer, pressing and filling any voids. Refrigerate until set, 20 to 30 minutes. Cut into bars to serve.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 5 mins
Yields: 2 dozen bars

Calories: 315.4
Fat: 18.1 g
Saturated fat: 5.1 g
Carbohydrates: 38.1 g
Sugars: 12.7 g
Dietary fiber: 2.2 g
Protein: 5 g
Cholesterol: 15.5 mg
Sodium: 159.8 mg
Chopped Caesar Salad Pizza


Ingredients:
olive oil, mozzarella cheese, parmesan cheese, chicken breast, romaine lettuce hearts, cracked black pepper, parmesan cheese, mayonnaise, lemon juice, olive oil, Dijon mustard, Worcestershire sauce, kosher salt, cracked black pepper, garlic cloves, anchovy fillet, warm water, active dry yeast, sugar, olive oil, bread flour, salt

Directions:
Prepare the Simple Pizza Dough according to recipe.
Preheat the oven to 500 degrees F.
On a baking sheet brushed liberally with olive oil, stretch the dough to desired shape and thickness. Brush the crust with olive oil and top with the mozzarella slices. Bake the pizza until the dough crisps up and cheese is melted, about 15 minutes.
Remove the pizza from oven. Top the melted mozzarella with the grated Parmesan and sliced chicken. Toss the romaine hearts with the Caesar Salad Dressing and season with salt and pepper. Top the pizza with the Caesar salad and shave over some Parmesan. Serve and enjoy! (See Cook's Note].
Caesar Salad Dressing:
In a blender or food processor, process the Parmesan, mayonnaise, lemon juice, olive oil, mustard, Worcestershire, salt, pepper, garlic and anchovy until emulsified and smooth. Refrigerate until ready to use.
Simple Pizza Dough:
In a liquid measuring cup, combine the warm water, yeast and sugar. Allow the yeast to dissolve and bloom, about 5 minutes. Once bloomed, add the olive oil.
Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the water/yeast mixture and as the dough begins to come together, switch to a dough hook attachment. Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not have the dough stick to your fingers. Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours. After the dough has risen it is ready to be cooked however you'd like!
This dough is wet dough, keep bench flour at the ready and make sure to flour your hands when working with the dough. Trust your gut as a chef, if the dough is to wet, add more flour, if it is too stiff, add a little water.
Sugar is used to feed the yeast which will help the dough to grow. Bread flour will give you a chewier texture because the flour has more gluten. You don't need to use a thermometer to get the water temperature, it should just feel warm to the touch.
Cook's Note:
If you don't have a pizza stone at home, no worries, use a well-oiled sheet tray and a hot oven to achieve a crisp bottom on your pizza! Also place the dough on the very bottom rack of your oven. It will help to create that crispy crust.
Christmas Gingerbread Cookies


Ingredients:
flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking soda, salt, butter, light brown sugar, molasses, egg

Directions:
Sift flour, ginger, cinnamon, cloves, nutmeg, baking soda and salt together.  Set aside.
Beat butter and sugar together until light and fluffy.
Beat in molasses and egg.
Gradually add flour mixture to make a soft dough.
Wrap dough in plastic wrap and refrigerate at least 4 hours, or overnight.
Preheat oven to 350°F.
On a lightly floured board, roll dough out to about 1/4" thickness.  Do not roll too thin.
Cut out shapes with cookie cutters.
Place on lightly greased baking sheets.
Bake for about 8 minutes, or until just firm when pressed.  Do not overbake.
Cool 2 minutes on baking sheet.
Remove and place on racks to finish cooling.
Frost if desired.  (Optional.].
Breakfast Pies
Category: breakfast-and-brunch
By CRANEJWR

Individual breakfast pies that can be made ahead of time, and microwaved as needed. My 3 year old grandson loves them, and they are finger food for the little ones. The big guys love them too. I fix hash browns and gravy as side dishes for the big guys, and it is a huge hit!

Ingredients:
¾ pound breakfast sausage
⅛ cup minced onion
⅛ cup minced green bell pepper
1 (12 ounce) can refrigerated biscuit dough
3  eggs, beaten
3 tablespoons milk
½ cup shredded Colby-Monterey Jack cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). In a large, deep skillet over medium-high heat, combine sausage, onion and green pepper. Cook until sausage is evenly brown. Drain, crumble, and set aside. Separate the dough into 10 individual biscuits. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups. Evenly distribute sausage mixture between the cups. Mix together the eggs and milk, and divide between the cups. Sprinkle tops with shredded cheese. Bake in preheated oven for 18 to 20 minutes, or until filling is set.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 10 Servings

Calories: 247.2
Fat: 15.7 g
Saturated fat: 5.8 g
Carbohydrates: 15.8 g
Sugars: 3 g
Dietary fiber: 0.3 g
Protein: 10.5 g
Cholesterol: 82.5 mg
Sodium: 718.7 mg
Pesto Baked Chicken With Fresh Asparagus


Ingredients:
boneless skinless chicken breasts, basil pesto, fresh asparagus, olive oil flavored cooking spray

Directions:
Preheat the oven to 400°F Line a rimmed baking sheet with aluminum foil.
Slice boneless skinless chicken breasts in to ½-inch wide pieces. Place on an aluminum foil-covered baking sheet. Brush each piece with pesto and sprinkle Italian breadcrumbs over the top. Mist with olive oil cooking spray.
Break off the tough ends of the asparagus, and lay the stalks out on a second baking sheet. Mist with olive oil cooking spray, and sprinkle with salt and pepper to taste.
Place both baking sheets in the oven at the same time, with the chicken on the middle rack and the asparagus on the upper rack. Bake for 15-20 minutes, until the chicken is cooked through and the asparagus is tender but still crisp.
This dish was created by Walmart Mom, Tara Kuczykowski.
Yummy Coconut Curry Chicken


Ingredients:
boneless skinless chicken thighs, curry powder, yellow onion, carrots, potatoes, garlic cloves, tomatoes, tomato sauce, sugar

Directions:
Season chicken pieces with salt and pepper. Prep and chop veggies.
Heat oil and curry powder in a large skillet over medium-high heat for two minutes.
Stir in onions and garlic, and cook 1 minute more.
Add chicken, tossing lightly to coat with curry oil.
Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine.
Cover and simmer, stirring occasionally, approximately 40 to 50 minutes.
Add carrots and potatoes. Remove lid and cook uncovered for an additional 15-20 minutes, or until sauce has thickened up some.
Serve over steaming jasmine rice and enjoy!
Coffee Cup Scramble


Ingredients:
eggs, milk

Directions:
Coat 12 oz microwave safe coffee mug with cooking spray.  Add eggs and milk; beat until blended.
Microwave on high 45 seconds; stir.  Microwave until eggs are almost set, about 30-45 seconds longer.
Top with cheese; season with salt and pepper.
Silver Cleaning in 15 Seconds!


Ingredients:
water, salt, hot water

Directions:
Run a quart of hot water into your kitchen sink.
Dissolve the washing soda and salt in the water.
Place a sheet of aluminum foil on the bottom of the sink and place your tarnished silver on top. It must touch the aluminum foil.
The silver that's touching the foil and covered with water should become clean within 10sec.
If badly tarnished, rub silver item with a cloth after removing it from the water.
Alternatively:
Next time you boil potatoes, cool the leftover water and dip your tarnished silverware into it.
Pommes Souffles (Puffed up Potatoes)


Ingredients:
idaho potato, light margarine, sea salt, fresh coarse ground black pepper, sharp cheddar cheese, flaked sea salt, sea salt

Directions:
Peel potatoes & cut into large chunks.  Place in large pot & cover with cold water. Bring to boil & cook 10-15 minutes until tender.
Drain well and return to pot on stove.  Cover and heat over low flame, shaking occasionally, about 3 minutes until potatoes look dry.
Mash low speed with electric hand mixer. Fold in butter, milk, salt and pepper. Let cool.
Heat oven to 400°F.
Spray baking dish (8x8" or similar size] with non-stick cooking spray. Beat 3 T egg whites & stir into potatoes.  Add cheese.
With electric hand mixer, whip remaining 3 T egg whites until stiff peaks form. Gradually fold whipped eggs into potatoes.
Transfer potatoes to baking dish.
Bake 30 minutes until top begins to brown.
Sprinkle with flaked or colored sea salt & serve.
Amish Halushki


Ingredients:
garlic powder, salt, pepper, onion, green cabbage head, butter

Directions:
Sprinkle pork chops with garlic powder, salt and pepper and place in a large greased sauce pan or deep skillet with chopped onion and fry until very brown and well cooked. It is okay if they stick a little, as the drippings are essential in this dish. When done, remove chops and set aside.
Add a little water to the saucepan or skillet and mix up the drippings a bit. Place cabbage into the pot, and allow to cook down completely.
In a separate large saucepan, boil the egg noodles in water until cooked. Drain noodles and mix in butter.
Cut up the pork chops to bite size pieces and set aside. When the cabbage has cooked down, add pork and cooked noodles and mix completely.
Baked Potato Soup


Ingredients:
baking potatoes, butter, margarine, all-purpose flour, salt, pepper, milk, sour cream, green onion, bacon, cheddar cheese

Directions:
Bake potatoes at 350 degrees for 65-75 minutes or until tender; cool completely.
Peel and cube potatoes.
In a large saucepan, melt butter; stir in flour, salt and pepper until smooth.
Gradually add milk.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; whisk in sour cream.
Add potatoes and green onions; mix well.
Ladle into serving bowls; top with bacon and cheddar cheese.
Enjoy.
Two Bite Apricot Cheesecakes


Ingredients:
phyllo pastry sheets, butter, margarine, white wine, egg, cream cheese, powdered milk, sugar, water, lime zest

Directions:
Soak dried apricots in white wine for 2 hours or more.
Take the 2 sheets of pastry and brush a thin layer of butter on one sheet and stack the other sheet on top.
Cut the stacked sheet in half, (A pizza cutter works great for this] Brush one rectangle with butter and place the other one on top.
You will then have a 7 x 11 pastry sheet with four layers.
Cut that into 12 equal squares.
Press each square into a greased mini muffin tin.
Bake at 350 degrees until golden brown, about 10-15 minutes.
Combine sugar, powdered milk, and water together and let satnd 10 minutes.
Blend cream cheese and egg together.
Add lime zest.
Drain apricots and add to cream cheese mixture.
Add powdered milk mixture and mix well.
Pour into prepared shells until 3/4 full.
Bake at 350 degrees for 20 minutes or until mixture begins to brown.
Garnish with lime peel and/or whipping cream, if desired.
Cheese Twists


Ingredients:
plain flour, baking powder, salt, dried oregano, butter, cheddar cheese, water

Directions:
Preheat oven to gas mark 7/425°F/220°C.
Sift flour, baking powder and salt into a mixing bowl along with dried chili flakes and dried oregano.
Rub in the butter and grated cheese till the mixture is crumbly.
Add in cold water and mix lightly until mixture holds together and leaves side of the bowl clean.
On a lightly floured work surface, roll out the dough to a 10x10 inches square.
Now cut the square in half lengthwise, then cut crosswise into strips about 1/2 inch wide.
Carefully lift each strip and twist gently and place them on a baking sheet.
Bake on the middle shelf of the oven for about 15 minutes, or until lightly golden browned.
Remove from oven and carefully transfer cheese twists onto a wire rack to cool.
Store in an air-tight container - if you have any left!
Thai-Style Chicken Vegetable Soup


Ingredients:
carrots, celery, onion, garlic cloves, chicken broth, light coconut milk, baking potato, chunky peanut butter, dry crushed red pepper

Directions:
Saute carrot, celery, onion, and garlic in oil in a dutch oven over medium-high heat, stirring constantly, until tender.
Stir in broth and remaining ingredients; bring to a boil.  Reduce heat and simmer uncovered for 20 to 30 minutes or until potato is tender.
Sautéed Tilapia With Honey-Scallion Dressing


Ingredients:
fresh lemon juice, green onions, honey, low sodium soy sauce, fresh ginger, canola oil, salt, black pepper

Directions:
To prepare dressing, combine first 6 ingredients in a bowl, stirring well with a whisk.
To prepare fish, heat canola oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
Arrange 1 cup greens on each of 4 plates. Top each serving with 1 fish fillet; drizzle with 2 tablespoons dressing.
Carol Fay's Famous Meatloaf


Ingredients:
onion, garlic, egg, garlic powder, seasoning salt, pepper, diced tomato, quick-cooking oats, barbecue sauce

Directions:
Preheat oven to 350°.
Saute onion and garlic in hot oil in a small skillet over medium heat 5 minutes or until tender.
Whisk together egg and the next 4 ingredients in a big bowl.
Add ground beef, tomatoes, and oats; combine using hands.
Shape mixture into a 9 x 5 inch loaf; place on a lightly greased rack in a foil-lined broiler pan.
Bake for 1 hour and 5 minutes or until no longer pink in center.
Place barbecue sauce in a small bowl; cover and microwave in HIGH 30 seconds or until warm.
Spread barbecue sauce evenly on top of meatloaf; let stand 10 minutes before serving.
Raspberry-Chipotle Barbecue Chicken Pizza


Ingredients:
barbecue sauce, chipotle chiles in adobo, red onion, mozzarella cheese, parmesan cheese, fresh cilantro

Directions:
Heat oven to 425°F.
Lightly spray 13x9-inch pan with non-Stick Cooking Spray.
Unroll pizza crust dough in pan; press dough to edges of pan.
In small bowl, mix preserves, barbecue sauce and chiles. Spread mixture evenly over dough to within 1/4 inch of edges.
Top with chicken, onion and cheeses.
Bake 12 to 20 minutes or until cheeses are melted and edges are deep golden brown.
Sprinkle with cilantro.
Chicken Spaghetti
Category: main-dish
By Kimber

Simple but delicious meal!  Serve with a salad and good crusty bread.

Ingredients:
1 (8 ounce) package spaghetti
2 cups boneless chicken breast half, cooked and diced
1 (4 ounce) jar chopped pimento peppers
1 (10.75 ounce) can  condensed cream of mushroom soup
½  green bell pepper, diced
1 ½ cups shredded, processed American cheese

Directions:
Preheat oven to 250 degrees F (120 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Mix together in large bowl: cooked spaghetti, diced chicken, pimentos, mushroom soup, bell peppers and cheese.  Pour into a large casserole dish and  bake for 90 minutes in a preheated oven.  Serve immediately.

Prep time: 20 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 50 mins
Yields: 7 servings

Calories: 326.2
Fat: 13.6 g
Saturated fat: 6.3 g
Carbohydrates: 28.6 g
Sugars: 2.3 g
Dietary fiber: 1.4 g
Protein: 21.4 g
Cholesterol: 52.8 mg
Sodium: 670.7 mg