xiaoxl/recipe_data huggingface dataset:
Bizcocho Dominicano (Dominican Cake)


Ingredients:
pineapple rings, water, sugar, pure vanilla extract, unsalted butter, sugar, eggs, pure vanilla extract, orange zest, salt, cake flour, heavy cream, powdered sugar, pineapple rings, pineapple

Directions:
FILLING:.
Combine all the filling ingredients in a medium saucepan over high heat. Bring to a boil, then reduce heat to medium-low. Continue cooking, stirring frequently, until pineapple is tender and mixture becomes thick and jammy (this will take about 1 hour]. Drain off any excess liquid and set mixture aside to cool to room temperature This part can be done up to 3 days ahead, just store filling in fridge until ready to use.
CAKE:.
Spray a 9 or 10" Bundt pan with Baker's Joy (or any cooking spray with flour in it].
Cream butter and sugar in a large mixing bowl with an electric mixer for about 5 minutes, or until the mixture is pale and fluffy. Add the room temp eggs one at a time, mixing well after each addition. Beat in vanilla, orange juice and orange zest.
Reduce mixer speed to low. Add the salt and half the flour and mix well. Scrape the sides of the bowl, add the cream, and mix well again. Add the rest of the flour and mix well. Beat this mixture for 5 minutes on medium-high speed.
Spread 2/3 of the cake batter evenly in the prepared pan. Spoon the cooled pineapple filling on top of the batter, making sure that no fruit touches either the outer or inner edges of the pan (you want the filling to be totally enclosed within the cake and not visible from the outside once the cake is baked]. Spread the remaining cake batter over the fruit layer, taking care not to disturb the ring of filling as much as possible.
Place pan on the middle rack of a cold oven, then turn oven on to 350 deg. F.  Bake for about 1 hour, or until cake is golden brown and a tester comes out with only a few dry crumbs.
Cool cake in the pan for about 30 minutes. Gently loosen cake from sides of pan with a thin knife, then invert it onto a wire rack to cool. If any of the filling has sunk and fallen out of the top of the cake, arrange this over the top of the cake.
Allow cake to cool completely (approx. 2 hours]. Dust with powdered sugar immediately before serving. Slice and serve with the chopped pineapple or pineapple rings, if desired.
Note about eggs: if you don't have time to wait for the eggs to come to room temp on their own, place them in a medium bowl and cover with very warm water. Allow them to sit in the water for about 5 to 10 minutes before using.
Lemon Pepper Mashed Potatoes


Ingredients:
potatoes, lemon pepper, milk, butter

Directions:
First boil the potatoes until done nad cube when cooled.
Melt butter in pan with lemon pepper and cooke potatoes slightly and add milk and mash to your liking add extra butter and milk as needed.
Slow Cooker Minestrone Soup


Ingredients:
stewing beef, water, onion, garlic clove, whole canned tomatoes, canned tomatoes, salt, basil, marjoram leaves, ground pepper, carrots, zucchini, canned kidney beans, alphabet pasta

Directions:
Prepare meat and vegetables.
In a 4 quart slow cooker, combine all ingredients including spices.  Cook on Low for 9 to 10 hours.
If you don't have alphabet macaroni use broken pieces of spagetti.
Lemony Caesar Salad Dressing


Ingredients:
olive oil, lemon juice, garlic clove, salt, dry mustard, Worcestershire sauce, pepper

Directions:
Combine all ingredients in blender., Cover and process until creamy., Serve over torn lettuce with Parmesan cheese and croutons.
Smoked Salmon With Poached Eggs and Asparagus


Ingredients:
sugar, fresh dill, lemon juice, mayonnaise, kosher salt, fresh ground pepper, olive oil, smoked salmon, asparagus spears, eggs, fresh dill

Directions:
Whisk the dressing ingredients together.
Assemble this recipe on individual dinner plates. Put a piece of toast on each plate. Arrange the salmon and asparagus on each piece of toast. Top with the egg. Drizzle the dressing over the egg and asparagus. Garnish with dill.
Cole Slaw


Ingredients:
mayonnaise, Splenda granular, red wine vinegar, apple cider vinegar, celery seed, Nu-salt, pepper, cabbage

Directions:
Mix together all ingredients except cabbage until thoroughly blended., Fold in cabbage and toss to coat., Refrigerate for an hour or two before serving for best flavor.
Bibianne's French Canadian Cabbage Soup


Ingredients:
barley, cabbage, onion, carrot, salt, pepper, beef bouillon cube

Directions:
Boil beef bone and onion in soup pot filled half way with water for 20 minutes., Add barley and simmer for another 15 to 20 minutes., Remove beef bone and cut off cooked meat., Chop meat into small pieces and return to pot., Add carrot and cabbage., Simmer until carrot is tender.
Sherry Garlic Chicken wings


Ingredients:
chicken wings, sherry wine, soy sauce, garlic, cayenne pepper, Dijon mustard, mustard

Directions:
Bake wings@ 350 degrees for 1/2 hour.
Drain grease.
Pour mixture listed over wings and bake@ 350 and turn every 15 minutes until wings are sticky.
Chicken-Pesto Pan Pizza


Ingredients:
water, olive oil, pesto sauce mix, frozen chopped spinach, ricotta cheese, onion, plum tomatoes, swiss cheese, romano cheese

Directions:
Set oven to 425 degrees F.
Unroll pizza crust into an ungreased 15 x 10-inch baking pan (can use a larger pan if desired] flatten dough and build up edges slightly.
Prick dough several times with a fork.
Bake for 7 mins, or until lightly browned.
Meanwhile, combine the water, oil and pesto sauce mix in a saucepan.
Cook until heated through (do not boil].
Add spinach, ricotta and onion; mix well.
Spread over crust.
Top with chicken, mushrooms, tomatoes and Swiss and romano cheese.
Bake at 425 degrees F for 7 mins or until crust is golden brown, and cheese is melted.
Savory Cheese Wreath


Ingredients:
cottage cheese, sour cream, egg, sea salt, white pepper, milk, butter, cake flour, instant yeast, baking powder, sea salt, white pepper, egg, yogurt, caraway seed

Directions:
Al ingredients should be at room temperature. For the filling mix and combine all the ingredients, set aside.
For the dough, heat the milk together with butter, until butter melts (milk should not boil]. Add to the flour mixed with instant yeast, baking powder, sea salt and ground white pepper.
Add an egg and yogurt and gently knead dough until smooth and elastic.
Immediately, on a floured surface, roll the dough into a rectangle with a rolling pin. Cover it evenly with the prepared filling.
Starting at one of the long ends, roll the dough into a tight roll. Shape it into a wreath, tucking the ends into each other. Place it on a baking sheet lined with parchment paper.
With a sharp knife make a circular cut on the top of the wreath.
Brush the wreath with egg yolk and sprinkle with seeds of your choice. Bake in the oven at 200°C for about 25 minutes or until golden on top.
Before serving, allow to cool.
Beef Stock Mop


Ingredients:
salt, dry mustard, garlic powder, chili powder, paprika, Worcestershire sauce, vinegar, msg

Directions:
combine all ingredients, let sit overnight., use to baste barbecued meats.
White & Black Bean Salad


Ingredients:
red onion, garlic cloves, olive oil, red wine vinegar, green pepper, parsley, artificial sweetener, salt, pepper, great northern beans, black beans

Directions:
Saute' onion and garlic in olive oil until tender crisp., Remove from heat and cool to warm., Stir vinegar, pepper, parsley, sweetener, salt and pepper in onion mix., Pour onion mixture over the beans in large bowl. Mix well., May garnish with red and green pepper slices, if desired.
Hunter's Sauce with Mushrooms


Ingredients:
onions, butter, mushroom, white wine, tomato puree

Directions:
Saute onions in butter until very tender., Add mushrooms and saute additional 2- 3 minutes., Add wine, simmer, and reduce by half., Add tomato puree and gravy and simmer for 5 minutes., Adjust seasoning to your taste with Maggi, salt and pepper., You can also add your favorite herbs to this sauce.
Australian Roast Beef With Fresh Herb Dressing


Ingredients:
whole black peppercorn, butter, parsley, fresh chives, shallots, fresh tarragon, capers, green peppercorns, dry mustard, tarragon vinegar, sugar

Directions:
Trim any sinew or fat from beef, tie into neat shape with string. Roll in peppercorns. Heat butter and oil in baking dish. Add beef to dish, cook over heat until well browned all over. Place dish in oven at 350F, bake 45 minutes for medium rare or until cooked as required. Remove from oven, cool to room temperature.
Remove string, slice beef thinly.
Arrange beef on serving dish, top with dressing. Serve remaining dressing separately.
Fresh herb dressing: Combine parsley, chives, shallots, tarragon, capers, peppercorns and mustard in bowl. Stir in vinegar, oil and sugar.
Perfect French Crepes


Ingredients:
flour, salt, eggs, milk, butter

Directions:
Have your ingredients at room temperature before starting.  Mix together the flour and salt in a large bowl.
In a blender combine eggs, milk, 2 Tablespoon melted butter and flour mixture. Blend until smooth scraping the side of the blender a few times. Pour into that bowl you used for the flour and set aside.
Leave the mixture to rest for 30 minutes before cooking.
Heat your pan to Medium High. Add oil and wipe it off with paper towel; set it on a plate and use this to wipe your pan after making each  crepes.
Pour some batter into the hot pan and tilt the pan so that the batter spreads out evenly. Cook for a minute tilting the pan in all directions to cover bottom of pan.   I used 3 Tablespoons of batter for my 9 inches pan. This works well with a 1/4 measuring cup.
When the edges start to curl, use  a spatula to flip crêpes and cook another minutes.  Slide crepe on a rack; cool.   Stack on a plate separating them with a piece of wax paper. You can refrigerate them for 3 days before serving. (Can be frozen at this stage, wrapped tightly for up to 3 months].
Banana Nut Butterscotch Drop Cookies


Ingredients:
flour, baking powder, baking soda, salt, cinnamon, nutmeg, sugar, butter, eggs, banana, oatmeal, walnuts

Directions:
Mix dry ingredients together set aside.
Cream sugar and butter, add eggs mixing in well, stir in bananas and flavoring, add dry ingredients and oatmeal fold in nuts and chips (The dough may seem a little sticky and you may be tempted to add more flour, but first try baking off a few. Found that adding more flour made them dry after baking, the oatmeal seems to swell some during the baking process].
Drop onto lightly greased baking sheet, bake at 375°F 10-12 minutes.
Kidney Bean Salad
Category: salad
By Jackie Noel Smith

A simple and delicious combination of hard-cooked eggs, beans, onion, celery, and sweet pickle relish. A little mayo holds it all together.

Ingredients:
2  eggs
2 (15 ounce) cans kidney beans, drained
½  onion, diced
1 stalk celery, diced
2 tablespoons sweet pickle relish
½ cup mayonnaise
salt and pepper to taste

Directions:
Place eggs in a saucepan with enough cold water to cover. Bring to a boil. Remove saucepan from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Drain, cool, peel, and chop. In a bowl, mix the hard-cooked eggs, kidney beans, onion, celery, relish, and mayonnaise. Season with salt and pepper. Chill at least 1 hour in the refrigerator before serving.

Prep time: 15 mins
Cook time: 12 mins
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 285.2
Fat: 16.8 g
Saturated fat: 2.7 g
Carbohydrates: 25.1 g
Sugars: 2.3 g
Dietary fiber: 8.9 g
Protein: 10 g
Cholesterol: 69 mg
Sodium: 501.1 mg
Rabri


Ingredients:
half-and-half, cardamom powder, sugar, pistachios

Directions:
Boil the  all the milk on a medium flame in a non stick pan.
Keep an constant eye while it is boiling,so that it does not get scorched and burnt.
After attaining a thick consistency(when 1/3 quantity is left]mix the sugar.
Keep stirring.
When the sugar is dissolved turn off the heat.
Let is cool.
Once it is cool,mix the cardamom powder and Pistachio.Keep it in the fridge.
It can remain fresh for  1 week if you keep it in the fridge in a closed container.
That is it,enjoy when it is chilled.
Teppanyaki (Kobe Steakhouse) Dinner


Ingredients:
butter, mayonnaise, water, rice vinegar, tomato paste, butter, garlic powder, sugar, paprika, cayenne pepper, ground ginger, linguine, zucchini, yellow onion, carrots, broccoli, white rice, soy sauce, large shrimp, chicken

Directions:
In large bowl add together all ingredients for the White Sauce, whisk until smooth, refrigerate until needed.
Prepare pasta as directed on package.
Prepare white rice as directed package.
In medium saucepan make Yum Yum sauce by melting butter and seasoning together, keep on low until needed.
Preheat skillet or wok to medium heat, add 1 cup Yum Yum sauce and all of your cut up vegetables and cook until onions are soft but carrots and zucchini still have a little crunch, remove from skillet and put aside.
In the same skillet add 1 cup of Yum Yum sauce and Soy sauce and the fully cooked noodles, cook until the liquid has been absorbed by the noodles, remove from skillet and set aside.
Sprinkle chicken and shrimp with Old Bay (omit this step with steak or tofu], add remaining Yum Yum sauce to skillet and then add your protein, cook through until done.
To plate, put noodles down first with shrimp and chicken on top, with white rice and vegetables on the side, and drizzle with a hearty helping of the White sauce.
Enjoy!
Chicken With Sesame Seeds


Ingredients:
boneless skinless chicken breast, salt, cornflour, dark soy sauce, cider vinegar, chili bean sauce, sugar, dry sherry, szechuan peppercorns, spring onions

Directions:
Cut the chicken breasts into strips around 7.5cm/3 inch long and mix with all the marinade ingredients in a small bowl, refrigerate for about 20 minutes
Heat a wok or frying pan over a high heat and then add the 1/2 cup peanut oil, when it is very hot, remove the wok from the heat and immediately add the chicken pieces, stirring vigorously to prevent them sticking.
After about 2 minutes, when the chicken pieces turn white, quickly drain them in a stainless-steel colander set in a bowl.  Discard the oil.
Wipe the wok clean, heat it until it is very hot, then add the tablespoon of oil.  Immediately add the sesame seeds and stir-fry for 30 seconds or until they are slightly brown
Add all the sauce ingredients and bring to the boil.
Return the cooked chicken to the pan and stir-fry the mixture for another 2 minutes, coating the pieces thoroughly with the sauce and sesame seeds.
General Tso's Chicken


Ingredients:
boneless skinless chicken breast, canola oil, soy sauce, dry sherry, ginger, cornstarch, orange zest, lemons, fresh ground black pepper, soy sauce, granulated sugar, spring onions, crushed red pepper flakes

Directions:
MARINATING: Put all marinade ingredients into resealable zip plastic bag; seal and rotate to mix.
Cut chicken into thin bite-size strips (approximate 2"x1/4"x1"], cutting across the grain of the meat.
Put chicken in marinade and rotate to evenly coat chicken.
Marinate for 20 minutes, turning once after 10 minutes.
Remove chicken from marinade and drain well in colander, discarding marinade.
STIR-FRYING: In a hot wok or frying pan, heat the oil on high, adding half the chicken to the hot pan.
Stir fry about 2 minutes until chicken browns.
With slotted spoon, remove chicken from hot pan and set aside.
Repeat with remaining chicken.
***If you are using (optional] spring onions, stir-fry them now for about 1 minute.
In hot pan, stir fry chili peppers for 10 seconds, adding a little more oil if needed.
FINISHING WITH SAUCE: Add sauce ingredients to hot pan and stir fry about 2-3 minutes, or until sauce is thickened.
Add chicken just to heat it (if using, add cooked green onions now] and toss with sauce.
Serve over hot white rice or fried rice.
Thai Noodle Soup With Vegetables and Shrimps


Ingredients:
fresh ginger, lemon leaves, fish sauce, light soy sauce, pak choi, shiitake mushrooms, carrots, onion, garlic cloves, pepper, lime, coriander leaves, shrimp, chili sauce, salt

Directions:
PREPARATION (20 minutes].
Heat the bouillon to boiling temperature. Add the ginger and lemon leaves and simmer for 15 minutes. Remove the lemon leaves and ginger and add the soy sauce and fish sauce.
Cook the noodles according to the instructions printed on the packing of the product but shorten the cooking time with 30 seconds.
Wash and cut the vegetables. Slice the onion (to half rings]. Slice the garlic. Cut the carrot julienne. Cut the shiitake into slices. Cut the pepper into strips. Cut the paksoi into pieces of 1-2 centimeters. Chop the coriander leaves.
Cut the lime into two halves. Cut one of the two halves into two pieces and leave the other half intact.
COOKING (10 minutes].
Fry the onion (1,5 minutes].
Add pepper and garlic and fry these (1 minute].
Add mushrooms and fry these (1,5 minute].
Add carrot and fry these (1 minute].
Add bouillon and shrimps and bring to boiling point.
Add paksoi pieces and cook these for a short time (1 minute maximum].
Squeeze half a lime in the soup.
Add salt to taste.
Add the noodles and heat these in the soup.
Add the coriander and serve the soup.
SERVING TIPS.
Serve the soup with the two lime pieces and the chili sauce.
VARIATIONS.
Serious vegetarians can replace the shrimps with fried tofu cubes and the fish sauce with light soy sauce. Add these together with the mushrooms.
The shiitake mushrooms can be replaced with other musrooms like chantarelles.
The paksoi and carrot can be wholly or partially replced with other crunchy vegetables like chinese cabbage, pepper or fennel. French beans or sugar peas are also tasteful in  this dish. When you this you have to adapt the cooking times.
DORUS TIPS.
Use a tasteful noodle for this dish. I prefer japanese soba noodles.
Don't overcook the vegetables. The paksoi has to stay crunchy.
Roasted Eggplant and Bell Pepper Salad
Category: salad
By Anonymous

This chilled roasted eggplant and bell pepper salad is a great side dish or an appetizer in the summer. Perfect for parties; just add a bowl of tortilla chips next to it. You can also serve this hot with grilled chicken or fish. Either way, it's delicious! Garnish with dill or parsley.

Ingredients:
2 tablespoons olive oil
1 medium onion, sliced
1 large eggplant, cut into chunks
1 large orange bell pepper, cut into chunks
1 large tomato, sliced
2 cloves garlic, minced, or more to taste
1 tablespoon minced parsley, or to taste
salt and ground black pepper to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and saute until browned, 5 to 7 minutes. Transfer to a plate. Add remaining olive oil to the skillet; add eggplant and bell pepper. Saute until starting to soften, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return sauteed onion to the skillet. Adjust seasonings if necessary. Transfer eggplant mixture to a baking pan. Bake in the preheated oven for 30 minutes. Cool before serving, about 1 hour.

Prep time: 25 mins
Cook time: 30 mins
Total time: 1 hr 55 mins
Yields: 4 servings

Calories: 133.4
Fat: 7.3 g
Saturated fat: 1 g
Carbohydrates: 17.2 g
Sugars: 7.4 g
Dietary fiber: 7.2 g
Protein: 3 g
Sodium: 47.3 mg
Warren's (Best You've Ever Had) Meatloaf


Ingredients:
lean beef, turkey sausage, eggs, red onions, bell pepper, ketchup, mustard, salt, pepper, horseradish, soy sauce, Worcestershire sauce, garlic, parmesan-romano cheese mix, red wine

Directions:
In a blender or food processor, puree eggs, garlic, 1 onion, Italian seasoning, salt and  pepper.
In a large mixing bowl using gloves, mix beef, sausage, ketchup, mustard, horseradish, chopped bell pepper, rest of onion, and cheese blend and soy/Worcestershire sauces.
Mix in pureed mixture to meat mixture using hands (gloves].
Mix in bread crumbs.
Press into an 8x8-in pan(or larger if you like a thinner loaf].
pour red wine over top of loaf, let sit for a while (u can even go over night].
Bake at 350°F for 1 hour.
Spread "My Mom's Piquant Sauce, Recipe #200548" on top of loaf; bake for 15 minutes longer until no pink in the middle. Should be cooked to a minimum of 160°F.
Lemon Blueberry Bread


Ingredients:
sugar, milk, butter, egg, flour, baking powder, fresh blueberries, lemon zest, sugar, flour, butter, lemon zest, ground cinnamon

Directions:
Preheat the oven to 375 degrees F.
Grease a 9 x 5 loaf pan.  (Grease very! well as there are so many blueberries that only half of the loaf may come out--it is still tasty, but not presentable!].
Stir the topping ingredients together and set aside.
In a medium-size bowl, cream the butter and sugar.  Then mix in the egg.  Mix in the milk and beat until mostly smooth.
In another bowl, mix the flour with the baking powder and salt.
Mix the dry ingredients into the wet ingredients.
Fold in the blueberries and the lemon zest.
Pour the batter into the loaf pan and sprinkle with topping.
Bake until the topping is deep golden brown and has formed a thick crust--approximately 50 minutes.
Cool in pan 5 minutes before transferring to a wire rack to finish cooling.
Crustless Zucchini Quiche


Ingredients:
Bisquick, zucchini, mozzarella cheese, parmesan cheese, eggs, salt, pepper, garlic powder, onion

Directions:
Mix biscuit mix, zucchini, oil, eggs, onions, cheddar cheese, parmesan cheese, salt, pepper, and garlic powder together in a  large bowl, until it looks like thick batter.  Mix by hand.  Do not beat.
Bake at 350 degrees in a greased 9 inch pie plate for 35 to 40 minutes.
Gingerbread & Lemon Curd Trifle W/ Blackberry Sauce


Ingredients:
all-purpose flour, ground ginger, baking soda, ground cinnamon, ground cloves, ground nutmeg, salt, crystallized ginger, unsalted butter, golden brown sugar, eggs, molasses, boiling water, lemon peel, heavy cream, sugar, vanilla, fresh blackberries, frozen blackberries, sugar, salt, lemon juice

Directions:
Position rack in center of oven and preheat to 350 degrees F.
Spray 1 half-sheet pan with nonstick cooking spray. Line bottom of pan with parchment paper; spray paper.
Sift flour and next 6 ingredients into medium bowl.
Mix in crystallized ginger.
Using an electric mixer, beat butter in large bowl until fluffy.
Beat in brown sugar.
Beat in eggs, 1 at a time.
Gradually beat in molasses, followed by 1 cup boiling water.
Mix in grated lemon peel.
Gradually mix in dry ingredients.
Transfer batter to prepared pan.
Bake until a tester inserted into the center of the cake comes out clean, about 20 to 25 minutes.
Transfer to a rack to cool for 15 minutes.
Run a knife around the pan sides.
Turn out onto a rack and peel off paper. Cool and cut into 1-inch cubes.
Blackberry Sauce:
Place blackberries, sugar, and salt in a medium saucepan and cook until the berries are soft and the sugar has melted.
Transfer to a blender and blend until smooth.
Pour through a strainer into a bowl.
Stir in the framboise and lemon juice.
Set aside until ready to use.
To assemble:
Using a trifle bowl, start with an even layer of gingerbread cubes, top with 1/3 of the lemon curd mixture, and 1/3 of the blackberry sauce.
Repeat 2 more times.
Top with remaining whipped cream.
Cover and refrigerate for at least 4 hours or overnight before serving.
Polynesian Chicken      (4 Ingredients)


Ingredients:
chicken breasts, Thousand Island Dressing, orange marmalade, Copycat Lipton's Onion Soup Mix

Directions:
Arrange chicken thighs in greased 9 x 13 inch pan.
Combine remaining 3 ingredients in small bowl. Pour over chicken. Bake, covered, in 350ºF (175ºC] oven for about 1 1/2 hours, turning chicken halfway through cooking time, until no longer pink inside. Remove cover for last 15 minutes to thicken sauce if desired.
**For OAMC: place all ingredients into a large ziploc bag. Label and Freeze. TO serve: Defrost overnight, dump ingredients into baking pan and cook until done, about 1 1/2 hours.**.
I think this would also work in a crockpot as well.