xiaoxl/recipe_data huggingface dataset:
Smoothest Southern Pound Cake


Ingredients:
butter, margarine, sugar, cake flour, baking soda, eggs, sour cream, vanilla extract

Directions:
Beat butter at medium speed with an electric mixer (not a hand held one] about 2 minutes or until creamy.  Gradually add sugar, beating at medium speed 5 to 7 minutes.  Combine cake flour and baking soda, and add to butter mixture 1 cup at a time.  (Batter will be extremely thick].
Separate eggs; add yolks to batter, and mix well.  Stir in sour cream and vanilla.  Beat egg whites until stiff, and fold into batter.
Spoon into a greased and floured 12-cup Bundt or 10-inch tube pan.  Bake at 300F for 2 hours or until a wooden pick inserted in the center comes out clean.  (You may also spoon batter into two 9- x 5- x 3-inch loaf pans; bake at 300F for 1 1/2 hours or until a wooden pick inserted in center comes out clean].  Cool in pan on wire rack 10 to 15 minutes.  Remove from pan; cool completely on wire rack.
NOTE: Standard Mixing Method: If you are using a handheld mixer or prefer a conventional pound cake method, here's the procedure we suggest.
Beat butter at medium speed with an electric mixer about 2 minutes or until creamy.  Gradually add 3 cups sugar, beating at medium speed 5 to 7 minutes.  Add eggs, one at a time, beating just until yellow disappears.
Combine cake flour and baking soda; add to butter mixture alternately with sour cream, beginning and ending with flour mixture.  Mix at lowest speed just until mixture is blended after each addition.  Stir in vanilla.  Bake as directed.
Steamed Vegetables With Chile Lime Butter


Ingredients:
butter, garlic clove, lime zest, jalapeno chile, fresh lime juice, fresh broccoli florets, cauliflower floret, carrot

Directions:
Melt butter in small saucepan over low heat.  Add garlic and cook/stir about 20 seconds.  Add lime peel, chile and lime juice.  Mix well.   Set aside.
Place steamer basket in large saucepan.  Add 1 c water; bring to a boil.  Add vegetables to basket; cook 4-5 minutes or until crisp tender.
To serve, place vegetables in serving bowl and toss gently with butter mixture.
Eggnog Snickerdoodles(Cook's Country)


Ingredients:
all-purpose flour, cream of tartar, baking soda, salt, unsalted butter, granulated sugar, eggs, confectioners' sugar, ground nutmeg

Directions:
1. MAKE DOUGH Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400°F Line two baking sheets with parchment paper. Combine flour, cream of tartar, baking soda, and salt in medium bowl. With electric mixer on medium-high speed, beat butter and granulated sugar until light and fluffy, about 2 minutes. Add eggs and rum extract and mix until incorporated. Reduce speed to low, add flour mixture, and mix until just combined.
2. SHAPE COOKIES Roll 1 tablespoon dough into 1-inch ball repeat, placing balls 2 inches apart on prepared baking sheets. Using measuring cup that's been greased on the bottom, press each ball to 1/2-inch round. Bake until edges are lightly browned, 8 to 10 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack to cool completely. Repeat with remaining dough.
3. DUST COOKIES Combine confectioners' sugar and nutmeg in small bowl. Using fine-mesh strainer, dust cookies with spiced sugar. (Cookies can be stored in airtight container at room temperature for 3 days.].
Leeks Braised With Parmesan Cheese


Ingredients:
leeks, canola oil, parmesan cheese, water, pepper

Directions:
Preheat oven to 350°F.
Combine leeks, oil and water in baking dish.
Sprinkle with pepper if desired.
Cover with foil and bake until tender, about 25 minutes; drain.
Sprinkle with cheese; bake, uncovered, until cheese is melted, about 5 minutes longer.
Floating Swedish Cream


Ingredients:
half-and-half, unflavored gelatin, sugar, sour cream, vanilla extract

Directions:
In a medium saucepan over low heat, heat the half-and-half, gelatin, and sugar for about 8-10 minutes, stirring frequently, until all the sugar is dissolved and steam starts to form.  Do not boil.
Remove from the heat and cool for about 5 minutes.  With a wire whisk, stir in the sour cream and the extracts and combine thoroughly.  Pour into a 9-inch glass pie plate and chill for 2-3 hours.  Top with the sliced peaches and serve.
Jumbo Shrimp With Sweet-And-Sour Sauce


Ingredients:
garlic, ginger, orange marmalade, rice vinegar, Dijon mustard, light soy sauce, large shrimp, extra virgin olive oil, kosher salt, paprika, fresh ground black pepper

Directions:
For the Sauce:
In a small saucepan warm the peanut oil over medium heat.
Add the ginger and garlic.
Cook until golden brown, about 60 to 90 second, stirring often.
Add the marmalade, rice vinegar, dijon mustard and soy sauce and stir until the marmalade has melted.
Remove from heat and set aside at room temperature.
If made ahead, warm the sauce over medium heat until the marmalade has melted again.
Shrimp:
In a large bowl mix the oil, salt, chile powder, paprika and pepper.
Add the shrimp to the bowl and mix thoroughly to coat the shrimp evenly with the spices.
Thread shrimp onto metal skewers or you can also use a fish basket.
Heat grill to 500 to 550 degrees (high heat].
With the grill lid closed, grill shrimp over Direct high heat until just opaque in the center and firm to touch, 3-5 minutes, turning once.
Serve warm with as much sauce as you like drizzled over the top or use as a dipping suace.
Healthy Low-Fat Penne Alfredo (Or Linguine)


Ingredients:
reduced fat margarine, garlic, green onions, fat-free evaporated milk, fat free cream cheese, parsley, cayenne pepper, cold water, cornstarch, parmesan cheese

Directions:
In a large pot bring water to a boil then cook whole wheat penne while making sauce.
In large saucepan, sauté garlic and green onion in margarine, then stir in the evaporated milk, fat-free cream cheese, cayenne, and parsley. Allow cream cheese to melt.
Combine cornstarch and water separately until there are no lumps, and pour into milk mixture. Mix and poke at any cornstarch lumps until the sauce is smooth again.
Cook for 2 minutes or until thickened, stirring constantly. Add parmesan cheese and stir just until incorperated.
Remove from the heat and continue stirring parmesan cheese until melted, adding salt and pepper to taste.
Pour over cooked and drained pasta and serve. Redfridgerate any leftovers.
Risotto With Autumn Vegetables


Ingredients:
unsalted butter, olive oil, leek, chicken broth, short-grain rice, carrot, turnip, celery rib, parmesan cheese, Italian plum tomato, garlic clove

Directions:
Heat 2 T. butter and the oil in large saucepan over low heat.  When  butter foams, stir inleek and cook, stirring occasionally, until leek is tender and wilted, about 10 minutes.
Meanwhile, pour broth into small saucepan.  Heat until hot and keep hot over very low heat.
Add rice to leek, increase heat to medium, and cook, stirring constantly, until edges of grains are transparent, about 5 minutes.
Pour enough broth into rice to cover by 1/4 inch.  Adjusting heat to maintain a lively simmer (not steady boil], simmer, stirring constantly, until liquid is absorbed and you can see bottom of pan as you stir, about 5 minutes.
Add more broth to cover rice by 1/4 inch and continue to simmer, stirring constantly, until liquid is absorbed.  Repeat adding broth and simmering until rice is tender, but still slightly firm at the center; it should take about 20 minutes from time first liquid is added.  Season to taste with salt and pepper halfway through cooking and stir in carrot, turnip and celery.
Stir enough broth into risotto to make it creamy.  Remove from heat and stir in remaining butter, the cheese, tomatoes, and garlic.  Taste and adjust seasonings.  Serve hot.
Ww Chicken Pasta Salad


Ingredients:
macaroni, fresh broccoli florets, fresh snow peas, red bell pepper, green onion, red wine vinegar, honey, sesame seeds, salt, ground ginger, garlic cloves

Directions:
Combine first 6 ingredients in a large bowl; toss well.
Combine vinegar and next 7 ingredients in a small bowl; stir well.
Pour dressing over pasta mixture; toss gentle.
Cover and chill at least 2 hours.
Hungarian Stuffed Hot Pepper Chowder #RSC


Ingredients:
red bell pepper, water, heavy cream, bacon, sea salt, black pepper, onion, garlic clove, fresh corn, cream cheese

Directions:
Start by browning the itialian sausage and bacon together until they are cooked. Drain any access grease but using the same pan while its hot pour about a 2 cups of the water into the pan to get all the goodness out.
Put togther all the ingrediants into large stock pot ,except salt and pepper.
Cook on a very low simmer for about 2-3 hours until peppers and onions are soft.
Add salt and pepper to taste.
Serve with crutons and melted provolone over top.
Or make some cornbread.
Dont forget to use your reynolds wrap under the bowls of soup so you dont get cheese all over in your oven while melting your cheese over the crutons :].
Corned Beef Brisket - from Scratch


Ingredients:
beef brisket, garlic cloves, water, kosher salt, white vinegar, sugar, bay leaves, peppercorn, mustard seeds, ground cloves, water, peppercorn, mustard seeds, whole allspice, whole cloves, garlic cloves

Directions:
Combine all of the brine ingredients and bring to a boil, then cool.
In a huge plastic roasting bag (do NOT use a garbage bag], place the beef brisket, the cooled brine, and the 4 garlic cloves.
Make sure that all of the meat is covered by the brine (cutting the brisket in pieces if you need to], tie off tightly, place in a pot large enough to hold it all, and refrigerate for 6 to 7 days, turning occasionally.
After the 6 to 7 days, remove brisket from the brine and discard the brine.
Rinse the meat thoroughly, then place in a Dutch oven or other large pot and add enough water to come up 2/3 to 3/4 of the way up the side of the meat.
Add the rest of the Simmering Liquid ingredients (peppercorns, mustard seeds, allspice, cloves and garlic], bring to a boil and skim off any foam.
Reduce heat to a low simmer and cook, covered, for at least 3 hours, but 4 hours doesn't hurt anything. Meat will be SO tender and delicious!
Fresh Peach Cobbler


Ingredients:
sugar, fresh lemon juice, cornstarch, sugar, baking powder, flour, salt, butter, boiling water

Directions:
Preheat oven to 425 degrees.
Stir peaches with sugar, lemon juice and cornstarch in a 2 quart baking dish and bake for 10 minutes.
Combine the flour,sugar,baking powder and salt in a bowl.
Blend in the butter until the mixture remembles coarse meal.
Stir in the water and blend.
Remove the peaches fron the oven and drop spoonfuls of the topping over them.
Bake until the topping is golden, about 25 minutes.
Note: You can use any fresh fruit with this recipe.
Baked Green Beans With Mushrooms & Pine Nuts


Ingredients:
green beans, mushroom, pine nuts, margarine, lite olive oil, shallots, dried thyme, madeira wine

Directions:
Sauté the mushrooms & shallots in the oil (butter] for  a minute or two, sprinkle in the thyme Line a baking dish with foil (use enough so you will be able to close over top of the beans].
Pour the Madeira into the bottom of the foil lined dish, add beans, top with mushroom mixture.
Seal the foil.
Bake in 375°F oven for approx 30 minutes (adjust time to your liking of crispness]. Open foil and sprinkle with toasted pine nuts.
Aunt Edna's Persimmon Pudding


Ingredients:
sugar, eggs, buttermilk, baking soda, butter, baking powder, salt, ground cloves, nutmeg, ground ginger, cinnamon, flour, brown sugar, water, flour, butter, nutmeg, cinnamon, clove

Directions:
Beat eggs, sugar and persimmon pulp in a large bowl.
(To make persimmon pulp collect 2/3 of a plastic grocery bag full of wild or tame persimmons and mash through a fruit sieve].
Wisk buttermilk and baking soda together in a 2 cup container (buttermilk will expand in volume].
Add to mixture and blend.
Fold in flower, spices, baking powder, and salt.
Add melted butter last and blend well.
Pour mixture in an 9" x 13" buttered baking dish and bake 40 minutes at 350 degrees F.
Add all ingredients for sauce to a small sauce pan and boil for several minutes until thick.
Remove pudding from oven, pour sauce over it and allow to cool.
Joe's Italian Chicken


Ingredients:
boneless skinless chicken breasts, onion, celery ribs, garlic, green bell pepper, red wine, chicken broth

Directions:
Place onion, celery, bell pepper and garlic in a lightly greased pan. Cook down or until onion turns clear. Set aside.
Cut chicken in to one inch squares fry in pan previously used, until lightly done.
Add all ingredients in with the chicken and  bring to hard boil then simmer uncovered  for 30 min
Season to taste and serve over rice.
Phv's Roasted Breakfast Potatoes


Ingredients:
potatoes, olive oil, butter, cayenne, salt, black pepper

Directions:
place the potatoes in a large microwave-safe bowl.  Rinse under running water, pouring off the water and refilling often, until the water runs fairly clear.
Leave in just enough water to cover the potatoes.  Cover the bowl with plastic wrap/film.
Microwave on high for 10 minutes.
Preheat oven to 500 degrees.
When the microwave is done, drain the water from the potatoes.  It helps if you use a colandar.  You want the potatoes as dry as possible, but since they are hot this can be a bit tricky.  Pat dry with paper towel if you can, and dry the bowl before returning the potatoes to it.
Add butter, olive oil, spices and salt and pepper.
Stir well, at least until the butter is completely melted and the spices are evenly distributed.
Spread potatoes on baking sheet as evenly as possible.  No need to grease the sheet.  Do not use parchement paper.
Pop the potatoes into the very hot oven for 10 minutes.
Remove potatoes and stir them around on the sheet with a wooden spoon.  **CAUTION! a pan from a 500 degree oven can be hot enough that standard fabric oven mitts may not protect your hands.  Be sure to double up on protection.**.
Reduce the oven temperature to 350 degrees, and return the potatoes for another 10 minutes.
Remove, serve up, and enjoy the tastey goodness.
Penne With Sausage and Peppers


Ingredients:
penne pasta, lean ground turkey, olive oil, bell peppers, onion, garlic cloves, Italian-style diced tomatoes, salt, pepper

Directions:
Bring a large pot of lightly salted water to a boil, add pasta and cook to package directions.
Meanwhile, cook sausage in a large nonstick skillet over medium heat for 5 minutes, or until browned, breaking into small chunks. Remove to plate.
Add oil, peppers and onion to the skillet. Cook, stirring occasionally for 5 minutes, or until lightly browned. Push vegetables aside, add garlic and saute 1 minute. Add sausage, tomatoes, salt and pepper; stir to combine. Bring to a boil, reduce heat, cover and simmer for 10 minutes.
Drain pasta, transfer to a large serving bowl and add sauce. Toss to mix and coat.
Valentine's Day Molten Chocolate Cakes for Two (Or More!)


Ingredients:
unsalted butter, bittersweet chocolate, egg, granulated sugar, salt, flour

Directions:
If making and serving the cakes at once, preheat oven to 425°F  Butter two 3/4-cup ceramic ramekins or ovenproof glass custard cups.
In double boiler or in the microwave, melt butter with the chocolate, stirring to combine.  Remove from heat immediately.
In medium bowl, whisk egg and yolk lightly, then add sugar and salt ans whisk until blended and slightly paler and thickened, about 1 minute.
Slowly whisk in the melted chocolate, in a stream, then whisk in flour.
Divide batter between buttered ramekins.
At this point, ramekins can be refrigerated for a day if preparing in advance; cover them loosely with plastic wrap once they're cool.
Bake cakes on a baking sheet in preheated oven about 10 minutes if preparing immediately, up to 14 minutes if baking after refrigerating.  Go by appearance, rather than time: The cakes should be firm on the outside and dry across the top, but the center 1 inch or so should still be quite wobbly.
Remove from oven and let stand 1 minute.  Run knife around sides to loosen, then turn them out onto individual serving plates.
Sift powdered sugar over them, if desired, and serve with a scoop of vanilla ice cream.
Almond Fresh Fudge Cake With Creamy Chocolate Frosting


Ingredients:
all-purpose flour, granulated sugar, baking powder, baking soda, salt, brewed coffee, vanilla, eggs, white vinegar, confectioners' sugar, salt, butter, pure vanilla extract, vanilla

Directions:
Preheat oven to 350°F.
Grease and line the base of a 10” round cake pan with baking paper.
Sieve dry ingredients and set aside.
In a separate bowl mix wet ingredients. Combine wet and dry ingredients and mix until combined.
Pour into pan and bake until cake springs back when lightly touched (45–60 minutes].
Cool and frost.
FROSTING.
Sift together confectioners' sugar, cocoa powder and salt.
In a separate bowl mix together butter, vanilla extract, almond extract, and a third of dry ingredients. Add additional third of dry ingredients with 2tbsp (30 mL] Almond Fresh and mix until thoroughly incorporated.
Add last third of dry ingredients and 2 tbsp (30 mL] of remaining Almond Fresh and mix until thoroughly incorporated. If frosting is too stiff add an extra tbsp of Almond Fresh.
What Did You Put in This Salad?


Ingredients:
butter beans, cherry tomatoes, red onion, zucchini, fresh cilantro, olive oil, lemon juice, cumin, salt

Directions:
In a large bowl, combine the beans, tomatoes, onion, yellow squash, zucchini, and cilantro.
In a small bowl, whisk together the olive oil, lemon juice, cumin and salt.
Drizzle over the salad ingredients and toss to coat.  Cover and chill, preferably 24 hours, but you can serve after 2 hours.
Vanilla Cream or Sauce
Category: side-dish
By Northstar

This is really delicious on its own, but I use it mainly to serve alongside brownies, bread pudding, apple pie, berries, or poached pears. You can either make this as a thicker cream or as a sauce. I love it as a cream for berries, poached pears or brownies and as a sauce over apple pie or bread pudding. Serve chilled over warm or cool desserts or just eat it on its own as a custard.

Ingredients:
2 ½ cups whole milk, divided
1 tablespoon cornstarch, or more as desired
⅓ cup white sugar
2  egg yolks
1 teaspoon vanilla extract

Directions:
Heat 2 cups milk in a heavy saucepan over low heat until simmering, about 5 minutes. Beat remaining 1/2 cup milk and cornstarch together in a bowl using a whisk until dissolved; add sugar and egg yolks and beat until smooth. Slowly pour milk mixture into simmering milk while gently whisking the simmering milk; simmer, stirring frequently, until thickened, about 3 minutes. Remove saucepan from heat and stir vanilla extract into sauce. Pour the sauce through a wire mesh sieve into a bowl to remove any cornstarch lumps. Place a piece of plastic wrap on top of the sauce, ensuring the plastic wrap is touching the sauce to prevent a skin from forming; cool to room temperature, about 20 minutes. Move sauce to refrigerator and chill completely cold, at least 30 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 128.7
Fat: 4.8 g
Saturated fat: 2.4 g
Carbohydrates: 17.2 g
Sugars: 15.8 g
Protein: 4.2 g
Cholesterol: 78.4 mg
Sodium: 43.5 mg
London Broil for the Slow Cooker
Category: meat-and-poultry
By Yvonne

I just made this up out of the blue and everyone including the kids loved it. The meat fell apart and was delicious.

Ingredients:
1 ½ pounds London broil
2 cloves garlic, minced
1 (10.75 ounce) can  cream of mushroom soup
½ cup water
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon salt

Directions:
Place the London broil in a slow cooker; add the garlic, mushroom soup, water, basil, oregano, and salt; cover; cook on low 6 to 7 hours.

Prep time: 10 mins
Cook time: 7 hrs
Total time: 7 hrs 10 mins
Yields: 5 servings

Calories: 219.6
Fat: 8.1 g
Saturated fat: 2.4 g
Carbohydrates: 4.6 g
Sugars: 0.9 g
Dietary fiber: 0.1 g
Protein: 30.2 g
Cholesterol: 72.5 mg
Sodium: 663.2 mg
Walnuttoes


Ingredients:
chocolate chips, brown sugar, margarine, butter, eggs, vanilla, baking powder, salt, flour, walnuts, sugar

Directions:
Melt chocolate chips with margarine in the microwave, stirring as needed.
Mix in the brown sugar and let cool.
Add the eggs one at a time, ensuring you mix well after each egg.
Stir in the vanilla, baking powder and salt.
Stir in the flour.
Stir in the nuts.
Place the dough in the fridge for at least 4 hours but overnight is best.
Preheat oven to 350.
Using about 1 tablespoon or a cookie scoop, roll walnut sized balls of dough. Coat with sugar.
Place them on a lightly greased cookie sheet.
Flatten slightly with the palm of your hand.
The original directions call for the cookies to be baked for 12-14 minutes, however I found that 9 minutes worked best for me.
Allow them to cool on the cookie sheet for about a minute and remove. They may stick if left longer on the cookie sheet.
Bangers and Mash
Category: side-dish
By AMANDA FAIR

A great British dish my grandmother made for us on those cold and stormy days.

Ingredients:
8 large baking potatoes, peeled and quartered
2 teaspoons butter, divided
½ cup milk, or as needed
salt and pepper to taste
1 ½ pounds beef sausage
½ cup diced onion
1 (.75 ounce) packet dry brown gravy mix
1 cup water, or as needed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain, and mash with 1 teaspoon of butter, and enough milk to reach your desired creaminess. Continue mashing, or beat with an electric mixer, until smooth. Season with salt and pepper. In a large skillet over medium heat, cook the sausage until heated through. Remove from pan, and set aside. Add remaining teaspoon of butter to the skillet, and fry the onions over medium heat until tender. Mix gravy mix and water as directed on the package, and add to the skillet with the onions. Simmer, stirring constantly, to form a thick gravy. Pour half of the gravy into a square casserole dish so that is coats the bottom. Place sausages in a layer over the gravy (you can butterfly the sausages if you wish). Pour remaining gravy over them, then top with mashed potatoes. Bake uncovered for 20 minutes in the preheated oven, or until potatoes are evenly brown.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 servings

Calories: 570.3
Fat: 24.9 g
Saturated fat: 10.8 g
Carbohydrates: 67.7 g
Sugars: 4.8 g
Dietary fiber: 6.7 g
Protein: 20.3 g
Cholesterol: 61 mg
Sodium: 1205.8 mg
Baby Red Salt Potatoes


Ingredients:
baby red potatoes, new potatoes, water, table salt, kosher salt, butter, olive oil

Directions:
Wash and scrub potatoes.
Fill medium to large saucepan with water and add salt to water until salt will no longer dissolve and lays at bottom(If you don't measure, this is the easiest way].
Bring water to steady boil and add potatoes.
Reduce heat to medium, cover and simmer until tender(When knife or fork stabs easily, 25-40 minutes depending on potatoes].
Drain potatoes.
Toss in serving dish with melted butter or olive oil and add whatever you have on hand to taste --  pepper, parmesan or garlic.  Enjoy!