xiaoxl/recipe_data huggingface dataset:
Cinnamon Rolls II
Category: bread
By PAT MYERS

I make these the night before and bake them in the morning. My family and friends can't stay out of them. They are very moist and decadently rich.

Ingredients:
1 cup milk
½ cup butter
1 cup water
1 tablespoon active dry yeast
1 cup white sugar
1 teaspoon salt
2  large eggs eggs
6 cups all-purpose flour
2 teaspoons ground cinnamon
2 cups dark brown sugar
½ cup butter, softened
2 cups confectioners' sugar
1 (3 ounce) package cream cheese, softened
1 tablespoon butter, softened
½ teaspoon vanilla extract
3 tablespoons milk

Directions:
Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter; stir until melted. Add water and let cool until lukewarm. In a large bowl, combine the milk mixture, yeast, white sugar, salt, eggs and 2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Divide dough into two pieces. Roll each piece into a 12x9 inch rectangle. In a bowl, stir together the cinnamon and brown sugar. Spread each piece with half of the butter, half of the brown sugar and cinnamon mixture. Roll up dough, using a little water to seal the seam. Cut each roll into 12 slices using a very sharp knife or dental floss. Place rolls onto two 9x13 inch greased baking pans.  Cover and let rise until almost doubled, about 1 hour. Meanwhile, preheat oven to 375 degrees F (190 degrees C). Bake in preheated oven for 20 to 25 minutes until golden brown. To make frosting; combine confectioner's sugar, cream cheese, butter and vanilla. Add milk gradually until frosting reaches a spreading consistency. Spread over warm (but not hot) cinnamon rolls.

Prep time: 30 mins
Cook time: 25 mins
Total time: 2 hrs 25 mins
Yields: 2 dozen

Calories: 331.2
Fat: 10.4 g
Saturated fat: 6.3 g
Carbohydrates: 55.5 g
Sugars: 31 g
Dietary fiber: 1.1 g
Protein: 4.7 g
Cholesterol: 42 mg
Sodium: 180.7 mg
Tortellini Primavera
Category: salad
By Happyschmoopies

This is a quick pasta salad that is kicked up a notch by using tortellini instead of regular pasta. It is great for a cook-out or potluck because it doesn't include mayonnaise.

Ingredients:
20 ounces refrigerated cheese tortellini
2 cups halved cherry tomatoes
1 ½ cups bite-sized broccoli florets
1 cup diced yellow bell pepper
¾ cup shredded Parmesan cheese
6 ounces pepperoni sausage, cubed  (Optional)
1 cup Italian-style salad dressing (such as Newman's Own®)  (Optional)
¼ cup Italian-style salad dressing (such as Newman's Own®)  (Optional)

Directions:
Bring a large pot of lightly salted water to a boil. Cook tortellini at a boil until tender yet firm to the bite and filling is warmed through, 5 to 7 minutes; drain. Stir cooked tortellini, tomatoes, broccoli, yellow bell pepper, Parmesan cheese, and pepperoni together in a bowl. Pour in 1 cup Italian dressing and toss to coat. Cover and refrigerate for at least 4 hours. If salad looks dry, stir in an additional 1/4 cup Italian dressing before serving.

Prep time: 20 mins
Cook time: 10 mins
Total time: 4 hrs 30 mins
Yields: 5 servings

Calories: 762.4
Fat: 44.8 g
Saturated fat: 14.6 g
Carbohydrates: 64.2 g
Sugars: 8.9 g
Dietary fiber: 4.4 g
Protein: 29.2 g
Cholesterol: 92.3 mg
Sodium: 2160.5 mg
Buttermilk Buckwheat Pancakes (gluten Free)


Ingredients:
buckwheat flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, clove, egg, low-fat buttermilk, butter

Directions:
Combine dry ingredients in large bowl.
Whisk remaining ingredients together; stir into dry mixture just until moistened.
Pour batter by ¼ cupfuls onto a hot nonstick griddle coated with nonstick cooking spray.
Turn when bubbles form on top of pancakes; cook until second side is golden brown.
Easy Tomato Sauce with no peeling


Ingredients:
tomatoes, garlic, brown sugar, tomato paste

Directions:
Core and chop tomatoes into chunks (If using cherry tomatoes-halve, romas-halve] and toss into pot on the stove as you go.
Add garlic and seasoning.
Simmer 1-2 hours, occasionally pressing tomatoes against side of pan with wooden spoon.
Add brown sugar to taste.
Add tomato paste (if using] to thicken.
Can be made in a crockpot-cook on low for 6-8 hours depending on amount.
Cool and freeze for summer taste in winter.
Orange Cream Ice Dream


Ingredients:
milk, heavy cream, vanilla

Directions:
"Wisk it all together will and put in your ice cream maker!"
Steamed Zucchini
Category: side-dish
By BARBLUVSFOOD

A quick and healthy way to make zucchini.

Ingredients:
4  zucchini
2 cloves garlic
1 tablespoon olive oil

Directions:
Bring a large pot of water to a boil. Trim ends from zucchini. Cut each one in half, then cut each half lengthwise into quarters. Place zucchini and garlic into a steamer basket, then place the steamer basket into the pot. Steam for 10 to 15 minutes, or until the zucchini are tender. Transfer zucchini to a large bowl. Mash the garlic and put it in the bowl with the zucchini. Drizzle the olive oil into the bowl and toss until the vegetables are coated with oil and garlic.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 59.5
Fat: 3.7 g
Saturated fat: 0.5 g
Carbohydrates: 6.2 g
Sugars: 3.2 g
Dietary fiber: 2.4 g
Protein: 2.4 g
Sodium: 6.2 mg
Kona K's Doggie Birthday Cake


Ingredients:
flour, baking powder, butter, olive oil, eggs, carrots, peanut butter, light cream cheese, milk

Directions:
Preheat oven to 325 degrees.
Combine flour and baking powder in bowl; set aside.
Combine butter and olive oil in another bowl. Mix well.
Add eggs, one at a time, to the butter and oil mixture. Stir until mixture if well-combined.
Add shredded carrots and chicken to butter and oil mixture, and mix well.
Slowly stir in flour mixture into the butter and oil mixture. Make sure everything is well-combined.
Pour batter into 2 greased 8-inch round cake pans (should be about halfway full]. Bake for about 25-30 minutes, or until toothpick inserted into cake comes out clean.
Make sure you cook cakes well before frosting.
To make frosting: Combine peanut butter, cream cheese and milk in bowl. Stir until everything well blended (or use hand mixer].
Once cakes have sufficiently cooled, place one cake on a plate and frost the top.
Place second cake on top of the first cake, and frost the top and sides.
Sprinkle with bacon bits to decorate.
Pumpkin Muffins With Crystallized Ginger


Ingredients:
pumpkin puree, brown sugar, unsalted butter, eggs, apple cider, all-purpose flour, baking soda, baking powder, salt, cinnamon, powdered ginger, nutmeg, ground cloves, crystallized ginger

Directions:
Preheat oven to 350 degrees., grease two 12-cup muffin tins., Mix toigether pumpkin, sugar and butter., Add eggs and whisk until smooth., Stir in cider., Sift dry ingredients together and slowly add to liquid mixture., stir until thoroughly mixed., Fold in ginger spoon or pipe into muffin cups., Bake until golden- about 20 minutes.
Spinach and Mushroom Stir Fry


Ingredients:
garlic cloves, ginger, red pepper flakes, red bell pepper, shiitake mushrooms, fresh spinach, fish sauce

Directions:
Heat oil in wok or large skillet over high heat.  Add garlic, ginger, and red pepper flakes; stir fry 30 seconds.
Add bell pepper and mushrooms; stir fry 2 minutes.  Add spinach and fish sauce; stir fry 2 minutes or until spinach is wilted.
Grilled Shrimp Tacos


Ingredients:
sour cream, mayonnaise, milk, ground cumin, large shrimp, butter, garlic cloves, limes, kosher salt, corn tortillas, green cabbage, tomatillo salsa

Directions:
Whisk together the sour cream, mayonnaise, milk, and cumin. Set aside.
Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.]
In a small bowl, combine the butter and garlic.
Preheat a gas grill to high; adjust to medium after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.]
Brush the skewered shrimp with the garlic butter. Place them on the grill with the limes. Cook about 4 minutes on each side or until the shrimp are opaque and the limes are browned.
Remove from grill. Lightly salt the shrimp. Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm.
To serve, pull the shrimp off the skewers and divide them evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a spritz of grilled lime.
Rainy-Day Method: Broil the shrimp and limes about 4 inches from the heat using the cooking times above. Wrap the tortillas in foil and heat in a 350° F oven for 15 minutes, or wrap them in a napkin and microwave for 3 minutes.
tip- To keep the shrimp from spinning when flipped, thread them on 2 parallel skewers instead of one.
Roasted Red (New) Potato Salad


Ingredients:
olive oil, garlic powder, parsley, scallion, dill pickle, sour cream, sugar, red wine vinegar, celery seed, black olives, red bell pepper

Directions:
Heat oven to 400°F.
Scrub, but don't peel the potatoes.
Mix olive oil and garlic powder.
Put potatoes in a glass baking dish, and drizzle oil/garlic over them, stirring to coat potatoes thoroughly.
Bake about 25 minutes, or until just fork tender.
Don't overcook!
Remove to a dish or rack to cool.
Add the dressing when they're warm, but not hot.
For dressing: Add sugar to vinegar; stir to dissolve.
Add sour cream and celery seed, and stir until smooth.
Stir in scallions and parsley.
Cut potatoes into bite-size pieces (about 8ths].
Carefully stir in potatoes.
Chill at least one hour.
Creamy Dreamy Cabbage


Ingredients:
green cabbage, sweet onion, cream cheese, sharp cheddar cheese, nutmeg, salt, pepper, celery seed, butter

Directions:
In a pot of boiling salted water, cook cabbage and onion until crisp-tender; drain and set aside.
In the empty hot pot, whisk together cream, cream cheese, cheddar cheese, nutmeg, salt, pepper and celery seed.  Stir over low heat until cheeses are melted; remove from heat.
Add drained cabbage mixture back to the pot with the sauce.  Toss to coat well.
To serve right away:  Place in a serving bowl and drizzle with the melted butter.
To bake and brown the top:  Place in a greased casserole dish, drizzle with melted butter, and bake at 375 for 20-30 minutes or until top is lightly browned.
Egg Butter
Category: appetizers-and-snacks
By epicureangela

Use this unusual egg and butter spread as a sandwich filling, or as a topping for crackers or bagels.

Ingredients:
4  eggs
½ cup butter
1 pinch cayenne pepper
6 drops Worcestershire sauce

Directions:
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Cool the eggs under cold running water. Peel, and remove yolks from white. Chop yolks; reserve whites for another use. Beat butter in a large bowl until soft and fluffy.  Mix in the egg yolks, cayenne pepper, and Worcestershire sauce. Beat until smooth.

Prep time: 10 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 1 cup

Calories: 257.4
Fat: 27.4 g
Saturated fat: 16.2 g
Carbohydrates: 0.9 g
Sugars: 0.3 g
Protein: 2.9 g
Cholesterol: 265.9 mg
Sodium: 186.1 mg
Triple Lemon Pound Cake


Ingredients:
lemon flavor instant pudding and pie filling, water, eggs, white chocolate chips, powdered sugar

Directions:
Preheat oven to 350°.
Mix Cake mix, Instant Lemon Pudding mix, Oil, Eggs, and Water and set aside.
Melt White Chocolate Chips in the Microwave for 30 to 40 seconds until melted.
Stir melted White Chocolate until creamy and smooth and add to the Cake batter mixing thoroughly.
Pour batter into a greased or sprayed Bundt Pan or two medium Loaf pans and bake for 35-40 minutes or until toothpick inserted comes out clean.
Let cake cool, remove from pan and sprinkle with Powdered Sugar.
Multi-Grain Hot Cereal (Slow-Cooker)


Ingredients:
brown rice, quinoa, steel cut oats, water, vanilla extract, cinnamon, apples

Directions:
dump everything into a lightly greased, large crockpot.
Cook on low overnight (about 6 hours was enough for me]; or on high for 4 hours.
The original recipe suggests adding additional dried fruits, like raisins or cranberries in the last hour before serving.  I topped mine with some maple syrup.
*I used a brown, long-grain basmati rice, but I'm sure any length rice would work fine.  Also, I didn't have any apples, but I had some dehydrated apple-chips which I crushed and tossed in -- they worked great.
Lanell's Toll House Cookie Brittle


Ingredients:
margarine, vanilla, salt, sugar, all-purpose flour, pecans

Directions:
Combine first three ingredients and blend well.  Gradually add sugar and flour.  Add chocolate chips and 3/4 cup of the nuts.
Press evenly into lightly greased 15 X 10 inch pan.  Sprinkle with remaining nuts and press lightly.
Bake at 375 degrees on top rack for 10 minutes.  Turn off oven and leave in for a remaining 30 minutes.
Gram's Poor Man's Cake (Eggless & Milkless)


Ingredients:
sugar, black coffee, shortening, salt, baking soda, baking powder, flour, cranberries, apple

Directions:
Bring to a boil the fruit, nuts, extract, salt, sugar, shortening and coffee.
Continue to cook until raisins swell and liquid becomes syrupy; cool completely.
Stir together the flour, baking soda and baking powder.
Add to fruit mixture and combine thoroughly.
Pour into a greased 10-inch tube pan and bake at 325° about an hour (if heavy with fruit]. Check with tester to be sure cake is done.
Remove from pan and cool completely on wire rack.
At this point I soak a clean piece of cheesecloth in liquor; brandy, rum, even wine.
Wrap the cake with the cloth and in foil--store in COLD place--check often, resoak as needed.
There are no exact measurements for the fruit in this recipe--the original recipe stated "fruits, nuts & peels-whatever you have on hand".
This was done because it was wartime and things for fancy baking were not always available.
Candy Cane Crisps


Ingredients:
butter, powdered sugar, vanilla extract, all-purpose flour, rolled oats, salt, powdered sugar

Directions:
Oven 325.
Beat together butter and powdered sugar until creamy.
Mix in vanilla extract.
Add flour, oats and salt.
Combine well.
Stir in 1/4 cup crushed candy canes.
Roll rounded teaspoonfuls of the dough in the 1/2 cup powdered sugar.
Place balls about 2 inches apart on a greased cookie sheet.
Flatten with a fork in a criss-cross pattern and sprinkle cookies with about 1/4 tsp of remaining crushed candy canes.
Bake at 325 for 18-20 minutes or until the edges of the cookies are SLIGHTLY brown.
Let cookies cool on the pan for about 2 minutes, and then transfer to a rack to cool.
Cheesy tuna & rice muffinettes


Ingredients:
rice, cheddar cheese, tuna, black olives, parsley flakes, seasoning salt, eggs, milk, butter, margarine, lemon juice, seasoning salt, parsley flakes

Directions:
In a large mixing bowl, combine all ingredients for muffinettes except eggs and milk.
Stir in eggs and milk.
Spray six muffin cups with non-stick cooking spray.
Divide rice mixture evenly among cups.
Bake at 375 for fifteen minutes, or until lightly browned.
Loosen with spatula, and place on serving platter.
In a small mixing bowl combine all ingredients for tangy butter sauce.
Top muffinettes with sauce.
Chilli Bean Dip


Ingredients:
red kidney beans, butter, bacon, onion, minced garlic cloves, cumin, basil, chili powder, tomato paste, wine vinegar

Directions:
Heat butter and oil in a large frypan and lightly fry bacon, onion and garlic.
Add cumin, basil and chilli powder and cook gently for 2 minutes.
Add beans and mash.
Cook over a low heat stirring often.
Add tomato paste and vinegar and continue to cook until bubbling.
Serve.
OPTIONAL:Transfer to oven safe serving dish and put some grated cheese on top and heat till cheese is melted before serving.
Mediterranean Herb Baked Chicken


Ingredients:
fresh parsley, fresh cilantro, fresh cilantro stem, garlic, ground cumin, turmeric, paprika, skinless chicken thighs, chicken pieces, plum tomatoes, chicken broth, green olives, capers, lemon, zest of, fresh lemon juice, salt, cooked rice

Directions:
Combine the parsley, cilantro, garlic, cumin, tumeric and paprika in a 9 byb 13 inch baking dish.
Stir to blend.
Add the chicken, turning to coat, and arrange in a single layer.
In a medium bowl, combine the tomatoes and their juices, chicken broth, olives, capers, lemon zest, lemon juice and salt to taste.
Pour the mixture around the chicken pieces, taking care not to disturb the herb coating.
Cover the dish with foil, and marinate in the refrigerator for up to 8 hours.
Preheat oven to 400*F.
Bake the chicken, still covered with foil, for 40 minutes, remove the foil, and continue baking until the chicken juices run clear, about 20 minutes longer.
Spread the rice onto individual plates and top with the chicken and cooking juices, garnishing with sprigs of cilantro for serving.
Vegetable Lo Mein


Ingredients:
onion, cabbage, garlic, fresh ginger, soy sauce, chicken broth, soy sauce, hot red pepper flakes, sugar

Directions:
Heat a large (12 inch] skillet over low heat while preparing onion, vegetables, garlic, and ginger and the flavoring sauce.
Three to four minutes before stir–frying, turn on the exhaust fan and increase the heat to high.
Put 1 T. of oil and the onion in the skillet; stir-fry until the onion is still crisp but starts to turn brown, about 1 minute.
Add the mushroom, sir fry until tender crisp, about 1 minute.
Add the cabbage, stir-fry about 1 minute or so longer.
Stir in garlic and ginger.
Transfer vegetable mixture to a plate and set aside.
Put the remaining 1 T. of oil in the skillet; heat until shimmering.
Add the spaghetti; stir fry until heated through, about 2 minutes. Return the vegetable mixture to the pan, along with the Lo Mein Flavoring Sauce; stir fry to combine and heat through.
Serve immediately.
Kentucky Beer Cheese
Category: appetizers-and-snacks
By germanyjess

This is an heirloom recipe from a restaurant on the Kentucky River near Lexington (out of business since the late 1990s). It's a quick fix for a party, one batch goes a long way, and it packs a great flavor punch for how easy it is! Serve this appetizer with chips, crackers, chopped vegetables, soft or crispy pretzels, warm bread...

Ingredients:
1 (8 ounce) package sharp Cheddar cheese, cut into chunks
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper
¼ teaspoon hot sauce
¼ cup warm beer

Directions:
Process Cheddar cheese chunks in the bowl of a food processor until crumbly. Add garlic powder, cayenne, and hot sauce. Begin pouring in the beer a little at a time, mixing until desired consistency has been reached. Refrigerate for at least 30 minutes before serving.

Prep time: 5 mins
Total time: 35 mins
Yields: 8 servings

Calories: 116.7
Fat: 9.3 g
Saturated fat: 5.9 g
Carbohydrates: 0.7 g
Sugars: 0.2 g
Protein: 7 g
Cholesterol: 29.4 mg
Sodium: 178.1 mg
Stuffed Cream Cheese Mushrooms
Category: appetizers-and-snacks
By Lindsay Smith

Delicious appie with a kick. Always a party favorite when we make them. I usually double the recipe.

Ingredients:
1  serving cooking spray
12  whole fresh mushrooms, tough ends trimmed
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
¼ cup grated Parmesan cheese
¼ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon cayenne pepper

Directions:
Preheat oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break stems from mushrooms. Chop stems extremely fine. Heat oil in a large skillet over medium heat. Fry chopped mushroom stems and garlic in hot oil until any moisture has disappeared, taking care not to burn the garlic, 3 to 5 minutes. Spread mushroom mixture into a bowl to cool completely, about 10 minutes. Stir cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper with the mushroom stems and garlic until very thick and completely mixed. Use a small spoon fill each mushroom cap with a generous amount of stuffing. Arrange stuffed mushrooms onto the prepared cookie sheet. Bake in preheated oven until piping hot and liquid starts to form under the caps, about 20 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 2 mushrooms

Calories: 175.9
Fat: 16.4 g
Saturated fat: 9.2 g
Carbohydrates: 2.9 g
Sugars: 0.8 g
Dietary fiber: 0.4 g
Protein: 5.3 g
Cholesterol: 44 mg
Sodium: 163.6 mg
Avocado, Tuna, and Tomato Salad
Category: salad
By Donna Martin

A light, quick lunch or even a small salad before dinner. Combines tuna, tomato, and avocado with lime, cilantro, garlic, and feta cheese.

Ingredients:
1  avocado
1 (5 ounce) can tuna, drained
1 small tomato, chopped
¼ cup crumbled feta cheese
1  jalapeno pepper, finely chopped  (Optional)
1  green onion, chopped
2 cloves garlic, minced
3 tablespoons chopped fresh cilantro
2 tablespoons lime juice
salt and pepper to taste

Directions:
Split avocado. Save skins and discard pit. Scoop contents into a bowl; slightly mash. Mix mashed avocado, tuna, tomato, feta cheese, jalapeno pepper, green onion, feta cheese, garlic, cilantro, lime juice, salt, and pepper together in a bowl. Scoop mixture back into reserved avocado skins and serve immediately or chill until serving.

Prep time: 15 mins
Total time: 15 mins
Yields: 2 servings

Calories: 338.3
Fat: 22.1 g
Saturated fat: 7 g
Carbohydrates: 14.9 g
Sugars: 3.9 g
Dietary fiber: 7.8 g
Protein: 23.5 g
Cholesterol: 46.9 mg
Sodium: 472.7 mg
Spaghetti Squash Saute
Category: side-dish
By joycekling

Quick simple side dish that can be served with anything.

Ingredients:
cooking spray
1  spaghetti squash, halved and seeded
¼ cup butter or margarine
1 small onion, chopped
2 cloves garlic, finely chopped
salt and pepper to taste

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray, and place squash halves cut-side down on the sheet. Bake until squash is tender but still crunchy, about 40 minutes. Set aside to cool. Once cool enough to handle, shred squash flesh from rind using a fork. Set aside. Melt butter in a skillet over medium heat. Cook onion and garlic in butter until soft. Add squash to the skillet, and cook until hot. Season with salt and pepper.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 165.2
Fat: 12.5 g
Saturated fat: 7.5 g
Carbohydrates: 14.2 g
Sugars: 0.8 g
Dietary fiber: 0.3 g
Protein: 1.5 g
Cholesterol: 30.5 mg
Sodium: 113.4 mg
Cumin Salt


Ingredients:
cumin seeds, coarse salt

Directions:
Toast cumin in a dry heavy skillet over moderate heat, stirring, until fragrant and a shade or two darker,1-3 minutes.
Grind cumin seeds in an electric grinder(or grind by hand in a mortar and pestle].
Transfer to a small bowl and stir in salt.
If using on corn, brush corn with butter or oil and sprinkle with cumin salt.