xiaoxl/recipe_data huggingface dataset:
Red Velvet Cake with Buttercream Frosting
Category: desserts
By rlroth

Very moist red velvet cake -- with excellent buttercream frosting.  A family tradition, as well as a favorite.  Great for holidays!

Ingredients:
2 cups cake flour
1 (3.9 ounce) package instant chocolate pudding mix
2 tablespoons unsweetened cocoa powder
1 teaspoon salt
½ cup butter, softened
1 ½ cups white sugar
2  eggs
1 cup buttermilk
1 teaspoon vanilla extract
2 ounces red food coloring
1 teaspoon baking soda
1 tablespoon distilled white vinegar
¼ cup all purpose flour
1 cup milk
1 cup white sugar
1 cup butter, softened
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans. In a bowl, sift together the cake flour, chocolate pudding mix, cocoa powder, and salt. In a large bowl, beat 1/2 cup of butter with 1 1/2 cup of sugar with an electric mixer until creamy; beat the eggs in, one at a time, and beat until the mixture is fluffy, about 1 minute. Beat in the flour mixture, alternating with buttermilk, in several additions. Mix in 1 teaspoon of vanilla extract and the red food color until the batter is uniformly colored. In a bowl, stir the baking soda with vinegar, and gently fold the foamy mixture gently into the batter. Pour the batter into the prepared cake pans. Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean or with moist crumbs, about 30 minutes. Allow to cool completely before frosting. For frosting, place all-purpose flour in a saucepan, and gradually whisk milk into the flour, about 2 tablespoons at a time, until smoothly combined. Bring the mixture to a simmer over medium-low heat, whisking constantly until thickened and smooth; allow to cool completely. Beat 1 cup of sugar and 1 cup of butter in a bowl with an electric mixer until fluffy, about 1 minute, and gradually beat in the cooled milk mixture; add 1 teaspoon of vanilla extract. Beat the frosting until fluffy and spreadable, 1 to 2 more minutes.

Prep time: 30 mins
Cook time: 35 mins
Total time: 2 hrs 5 mins
Yields: 1 9-inch layer cake

Calories: 529.4
Fat: 25 g
Saturated fat: 15.4 g
Carbohydrates: 72.9 g
Sugars: 50 g
Dietary fiber: 1.1 g
Protein: 5.2 g
Cholesterol: 94.4 mg
Sodium: 634.5 mg
Jam Tartlets


Ingredients:
all-purpose flour, salt, butter, margarine, sugar, cold water

Directions:
Preheat oven to 400°F, and in a large bowl, stir together flour and salt., Rub in butter until mixture resembles breadcrumbs., Stir in the sugar., Add egg yolks and water, and mix to a firm dough., Knead dough a few times while still inside bowl., Break off pieces of dough, and form into 1/2-inch balls., Press into bottom and sides of mini-muffin trays., Fill each pastry case with about 1/2 teaspoon of jam, and bake for 7-9 minutes.
Old Fashioned Oatmeal With Bananas and Raisins


Ingredients:
water, salt, old-fashioned oatmeal, banana, raisins, dried cranberries, brown sugar, milk

Directions:
In small pot bring the water and salt to boil.
Slowly stir in the *oatmeal, using a fork to break up any lumps. Once boiling has subsided, cover pan and cook on medium-low for 10-12 minutes.
Remove pan from heating element and let sit, covered, for an additional 2-3 minutes.
Transfer oatmeal to serving bowl and top with the sliced bananas, raisins and brown sugar. Serve with milk or milk substitute on the side if you wish.
*NOTE: for creamier consistency, add the oatmeal {{before}} bringing water to the boil.
Yield: 1 large serving or 2 small servings.
Peperonata


Ingredients:
olive oil, garlic cloves, red pepper flakes, bell peppers, onion, tomatoes, red pepper flakes, red wine vinegar, basil, kalamata olive, anchovy

Directions:
Peter’s Garlic Oil, add olive oil to a butter melting pot.  Remove rough end of garlic cloves and slice each in half lengthwise.  Do not remove skin.  Place them in the pot with oil.  Add Tuscany seasoning and red pepper flakes.
Place on medium heat until the olive oil begins to lightly sizzle.  Reduce heat, maintaining a low simmer.  It will take several hours before garlic richly tans and becomes soft and sweet.  You can hasten the process with slightly higher heat but be careful not to burn the garlic.  Remove garlic skins when released.
Fully char peppers on all sides.  Start by placing peppers on grill grate top side down followed by bottoms then grill sides.  Be careful not to pierce peppers so all of their wonderful juices are retained.  Place in a tray with sides for additional protection while cooling.
Peel and cut onion in ¼ inch slices.  Brush with garlic oil and char both sides on the grill.
When peppers have cooled, remove charred skin over a large bowl to capture juices released.  Break peppers in half by hand.  Remove core and seeds.  Don’t be concerned when some fall into the liquid.  Cut peppers in ½ inch strips lengthwise.
Over medium heat with the oil from Pete's garlic oil, finishing cooking onions by sauteing them in a large pot until translucent.  Add tomatoes, a few grinds of black pepper, the remaining pinch of red pepper flakes, vinegar, basil and juices from the pepper.  When mixture begins to boil, lower heat and cover, maintaining a simmer.  In about 15 minutes remove cover and stir in peppers and the pot roasted garlic cloves.  Stir occasionally until much of the liquid is condensed.  Salt to taste.  Cool to room temperature.  You can refrigerate, even  overnight until ready to eat.  Serve at room temperature, warm or hot.
Grandma Maggio's Spaghetti Sauce
Category: side-dish
By Sarah Garland

This is one that was recited to me out of memory alone, and described as a hand of garlic, etc., though the ingredient quantities should be accurate. I encourage buying the cheapest versions of these ingredients you can find; it will feed an army for about $15 without ruining the taste. You should add more seasonings based on preference. A great vegetarian sauce, and with meatballs...it makes great meatball sandwiches.

Ingredients:
2 tablespoons olive oil
1  onion, chopped
1 whole head garlic, peeled and chopped
2 cups sliced fresh mushrooms
½ cup chopped fresh basil leaves, or to taste
1 (28 ounce) can whole peeled tomatoes
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
¾ cup Merlot wine
2 teaspoons salt
1 teaspoon ground black pepper
2 teaspoons dried oregano
¼ cup white sugar

Directions:
Heat olive oil in a large saucepan over medium-low heat, and cook and stir the onion and garlic until translucent but not browned, 6 to 7 minutes. Stir in the mushrooms and basil, and cook and stir until the basil is wilted and the mushrooms are cooked through and have given up their juices, about 10 minutes. Pour in the whole peeled tomatoes, and bring the mixture to a boil, stirring and chopping the tomatoes into pieces with a spoon. Pour in the tomato sauce and stir, crushing any large pieces of tomato left, and bring to a simmer. Let the sauce simmer until slightly thickened and bubbling, stirring occasionally, about 15 minutes. Stir the tomato paste into the sauce, and fill the empty tomato paste can with Merlot wine, stirring to dissolve any remaining tomato paste in the can. Pour the Merlot wine into the sauce, and stir well to combine. Bring the sauce back to a simmer, and stir in the salt, pepper, dried oregano, and sugar. Let the sauce simmer until the seasonings are blended and the sauce is heated through, about 3 more minutes.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 8 cups

Calories: 114.4
Fat: 3.1 g
Saturated fat: 0.4 g
Carbohydrates: 18 g
Sugars: 11.6 g
Dietary fiber: 2.8 g
Protein: 3.1 g
Sodium: 934.9 mg
Chicken, Chili and Lime Lettuce Wraps


Ingredients:
chicken breast, lime juice, soy sauce, butter, romaine lettuce leaves, fresh cilantro leaves, green onion tops

Directions:
Preheat grill to 425°F Stir together honey, lime juice, chili garlic sauce, sesame oil and soy sauce in a medium bowl.
Remove 2 tablespoons and brush over chicken. Place chicken on hot grill and cook for 8 minutes or until chicken is cooked through.
Remove from grill and let cool slightly. Cut into bite-size pieces and stir into sauce; refrigerate for 10 minutes or up to 24 hours.
To serve, spoon chicken into lettuce leaves and top with almonds, cilantro and green onions.
Godiva Strawberry White Chocolate Mint Frappé


Ingredients:
fresh strawberries, granulated sugar, fresh lemon juice, heavy cream, white chocolate, vanilla extract, fresh strawberries, fresh lemon juice, confectioners' sugar, heavy cream, fresh mint leaves, dark chocolate

Directions:
Make Ice Cream:.
Place the berries, 1/4 cup of the granulated sugar and lemon juice in a small bowl and let stand for about 30 minutes.
Meanwhile, heat the heavy cream and milk to a boil in a 2-quart stainless steel saucepan. Place the chocolate in a medium bowl. Pour the cream mixture through a sieve over the chocolate. Let stand for 1 minute. Stir until it’s completely melted and smooth. Let cool to room temperature.
Place the strawberry mixture in an electric food processor bowl fitted with a metal blade. Cover and blend until it’s very smooth. Add the strawberry puree, vanilla and remaining sugar to the chocolate mixture. Gently stir with a whisk until the ingredients are mixed. Refrigerate the mixture for at least 3 hours or overnight.
Spoon the chilled strawberry cream in an electric ice cream maker, following the manufacturer’s instructions, for about 10 minutes or until the mixture is a milkshake consistency. (If serving the frappé later, continue to churn 10 minutes more or until the mixture is thick and creamy.] Turn the ice cream into a chilled medium bowl. Cover tightly with plastic wrap and freeze until ready to use. Soften the frozen ice cream for about 45 minutes to 1 hour, until it’s softened. Stir and place in an electric food processor or blender and pulse until the mixture is desired consistency.
Strawberry Coulis:.
Place the berries, lemon juice and one-half of the confectioners’ sugar in an electric food processor bowl fitted with a metal blade. Cover and process until it’s very smooth. Add more confectioners’ sugar as desired. Store in refrigerator until ready to use.
Semi-Sweet Chocolate Mint Ganache:.
Heat the cream in a 2-quart stainless steel saucepan and heat to a boil. Remove from the heat and add the mint. Let steep for about 30 minutes. Cook over low heat and heat to a boil. Place the chopped chocolate into a medium bowl. Pour the cream mixture through the sieve over the chocolate. Press on the mint to remove any excess liquid. Discard the leaves. Gently whisk the mixture until the ingredients are mixed and completely smooth. Allow the sauce to cool slightly, but not completely. (If you don’t plan to assemble frappé right away, refrigerate the ganache until ready to use. At time of assembly, reheat slowly in a double boiler.].
Assemble Frappé:.
Clean and dry sixteen 3 ounce votive or shot glasses or for a larger serving, eight 6 ounce glasses. Pour milkshake mixture into a large measuring cup or pitcher and fill glasses to within 1/2-inch of the top. Pool strawberry coulis in a thin layer on top and finish with a drop of chocolate mint ganache. Cover and store any leftover strawberry coulis or ganache in refrigerator for another use.
Salted Caramel Cashew Popcorn


Ingredients:
salted cashews, coarse sea salt

Directions:
HEAT oven to 200°F Coat 15 x 10 x 1-inch baking pan with no-stick cooking spray. Place popcorn in large bowl. Discard any unpopped kernels.
REMOVE lid from topping. Microwave on HIGH 30 seconds to warm.
DRIZZLE topping over popcorn, stirring to coat evenly. Spread evenly in prepared pan. Bake 40 minutes, stirring halfway through cooking time. Stir in cashews. Sprinkle evenly with salt. Bake an additional 15 minutes. Cool completely on sheets of wax paper. Store in airtight container.
Nutritional information (amount per servings]: Total Calories: 200. Sodium 160mg. Fat: 8g. Carbohydrates: 31g. Cholesterol: 0mg. Protein: 3g. Fiber: 2g.
Bailey's Banana Colada


Ingredients:
irish cream, banana, dark rum

Directions:
Put banana and liqueur into blender and blend., Add Irish cream, pina colada mix and rum., Blend well then add ice blend until smooth.
Butternut and Sour Cream Soup


Ingredients:
onions, butter, thyme, sage, fresh ground black pepper, sea salt, cayenne pepper, sour cream

Directions:
In large suacepan, saute onions butter until tender., Add squash, stock, seasonings and bring to boil., Turn heat to low. Cook 15 minutes., In blender, puree squash with sour cream. Do in batches if necessary., Return to saucepan and heat through.
Perfect Pot Roast


Ingredients:
beef chuck, kosher salt, pepper, unsalted butter, onions, beef broth

Directions:
Season 1 side of beef with salt, pepper & ___.  I usually use ground thyme or ground ancho pepper.  Use what makes you happy but keep it 'earthy' - this isn't the place for mint or herbes de provence.  ;].
Heat a dutch oven to hot, add a couple TB oil & add meat, seasoned side down.  Season the top side.  When the bottom is nicely seared, flip over.  When the other side is nicely seared, remove to a pan with sides to collect juices.
Preheat oven to 300°F.
While the meat is searing, peel, halve & thinly slice the onions.
Add butter & another 2TB oil to pan.  When the butter has melted, add onions.  Season with 1tsp salt.  Stir to scrape up caramelized bits on the bottom.  Cook slowly until caramelized, about 15 minutes.
Add can of beef broth & bring to a boil.  Stir.
Add meat & any juices that have accumulated in the pan.  Cover & put in 300F oven for 2.5 hours or so.
You will not need a knife.  The liquid is essentially French onion soup.
Buttery and Flaky French Croissants


Ingredients:
wheat flour, fine salt, kala namak, granulated sugar, milk, margarine, milk

Directions:
·         With a mixer (or by hand], mix together the flour, salt, sugar, yeast and milk. Don’t let the yeast touch beforehand the sugar or salt.
·         Knead until the dough is well bounced and no longer sticks. If after having kneaded well you still feel the dough is wet or sticky, add a little flour (lightly]. You must knead well because this is what will give softness to your croissants.
·         Make a beautiful ball of the dough and leave it on a corner of your work surface while you prep the margarine. Later, when you marry the margarine and the dough, both should be at the same temperature.
·         Take a piece of parchment paper. Place your 300g (1.1 lb] of firm margarine in the center and beat/loosen it with your roller. Next, fold tightly the parchment paper into a squared envelope (leave space between the margarine and the 4 edges of the envelope because the margarine is about to be spread further]. With your roller, spread the margarine within the parchment envelope. Shape it into a square of homogenous thickness.
·         Make a (large] cross incision with a sharp knife on top of the ball of dough and open up the ball from its center outward. As you open up the ball, try to reform it into a square of dough and leave greater thickness in the center of the dough.
·         Lay the margarine square onto the dough square (the dough square should be larger] and close back up the dough square over the margarine square into an envelope with 4 flaps overlapping one another tightly.
·         With your roller, roll out the dough square lengthwise into a rectangle. Fold said rectangle tightly in 3 folds so as to reform a square of dough. Keep the top opening to the right.
·         Repeat previous step (i.e., roll out the dough square lengthwise into a rectangle, etc].
·         Wrap the square of dough into kitchen wrapping paper (to keep moisture] and refrigerate for 2 hours.
·         Take square of dough and unfold its 3 flaps into a 60cm*40cm (24 inches*16 inches] rectangle. Use roller to even out the shape if need be.
·         With a long knife, cut this rectangle into a series of 40cm*12cm (16 inches*5 inches] triangles. This should give you about 12 croissants.
·         Taking the 12cm (5 inch] side as your base, make a 1-inch incision in the middle of said base before rolling up the triangle dough from the base upward to its top. Do not crush the dough as you roll it up.
·         Arrange raw croissants onto a baking sheet before brushing them with the golding mixture (i.e., 3 table spoons of vegetable milk + 1 table spoon of agave syrup].
·         Let the croissants “push up” (i.e., grow] for an hour. The best is to let them sit in the closed oven at about 30 degrees Celsius (90° Fahrenheit].
·         After about an hour, brush again the croissants with the golding mixture while you preheat your oven at 180° Celsius (350° Fahrenheit].
·         When ready, bake your croissants at 180° Celsius (350° Fahrenheit] for 15-20 minutes, depending on the color.
Orzo, Shrimp, and Pea Casserole


Ingredients:
lean bacon, scallions, garlic clove, chicken broth, orzo pasta, parmesan cheese, salt, black pepper, fresh small shrimp, peas, sour cream

Directions:
In a skillet, fry bacon over medium heat until almost crisp; drain on paper towels.
Pour off all but about 1 tablespoon of fat; add in scallions and garlic; stir/saute until softened and set aside.
Crumble bacon.
Preheat oven to 350°; butter a 2 quart casserole and set aside.
In a large saucepan, bring the broth to a boil; add in the orzo; decrease heat to low; cover, and cook until all the liquid is absorbed, about 15 minutes.
Transfer the orzo to the casserole dish; add bacon, scallions and garlic, and ½ cup cheese; season to taste with salt and pepper and stir well.
Add the shrimp and peas and stir gently just to mix the shrimp and peas into the orzo.
Spread the sour cream evenly over the top; sprinkle with the remaining cheese.
Bake about 25 minutes, until bubbly and golden.
Perfect Hot Chips


Ingredients:
potatoes, olive oil

Directions:
Peel potatoes, and cut into thick chunky chips., Place in a saucepan of water and bring to the boil., Drain well., Deep fry in hot olive oil, until golden., Drain on some paper towel., Enjoy!
Zucchini Bread II
Category: breakfast-and-brunch
By Dawn  Burhans

Moist, slightly heavier than normal zucchini bread.

Ingredients:
3  eggs
¾ cup vegetable oil
1 ⅔ cups packed brown sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
½ cup raisins
½ cup chopped walnuts

Directions:
In a large bowl, beat eggs well.  Add oil, brown sugar, zucchini, and vanilla; stir well.  Blend in flour, cinnamon, baking powder, soda, and salt.  Stir in raisins and nuts.  Pour batter into two greased and floured 9 x 5 inch loaf pans. Bake at 325 degrees F (165 degrees C) for 1 hour.  Cool.

Yields: 2 loaves

Calories: 213
Fat: 9.3 g
Saturated fat: 1.3 g
Carbohydrates: 30.4 g
Sugars: 17 g
Dietary fiber: 1 g
Protein: 3 g
Cholesterol: 23.3 mg
Sodium: 194.5 mg
Salty Chihuahua


Ingredients:
lime wedge, coarse salt

Directions:
Wet the rim of an Old-Fashioned glass, then dip in salt.  Fill glass with ice cubes.
Pour in tequila and lemonade.  Squeeze and drop in the lime wedge.  Stir and serve.
Sheet Pan Shrimp and Sausage Bake
Category: seafood
By ashley

Easy shrimp and sausage bake, delicious, healthier, and gluten free, all on one big sheet pan in the oven!

Ingredients:
cooking spray
1 pound baby Yukon Gold potatoes, quartered
4 ears corn, husked
4 tablespoons olive oil, divided
3 tablespoons Creole seasoning
1  lemon, juiced
1 tablespoon minced garlic
2 teaspoons Italian seasoning
1 teaspoon paprika, divided
½ teaspoon red pepper flakes
1 pinch salt and ground black pepper
1  red bell pepper, cut into 2-inch pieces
1  yellow bell pepper, cut into 2-inch pieces
1  orange bell pepper, cut into 2-inch pieces
1 ½ cups cherry tomatoes, halved
1  onion, cut into 2-inch pieces
4  andouille sausages, sliced
1  lemon, cut into wedges
1 pound uncooked medium shrimp, peeled and deveined
½ teaspoon Creole seasoning
2 tablespoons chopped fresh parsley, or to taste
finely chopped green onion, or to taste

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Spray a large sheet pan with cooking spray. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 12 minutes. Add corn and boil for an additional 5 minutes. Drain. Cut corn into thirds. Meanwhile, combine 3 tablespoons olive oil, 3 tablespoons Creole seasoning, juice from 1 lemon, garlic, Italian seasoning, 1/2 teaspoon paprika, red pepper flakes, salt, and pepper in a small bowl. Mix well to combine and set seasoning mixture aside. Combine boiled potatoes and corn, all the bell peppers, cherry tomatoes, onion, and sausage slices in a large bowl. Add seasoning mixture and mix evenly. Spread potato mixture onto a sheet pan in a single layer. Place lemon wedges evenly on all sides of the sheet pan. Bake in the preheated oven for 8 minutes. Meanwhile, combine shrimp, 1 tablespoon olive oil, 1/2 teaspoon paprika, and 1/2 teaspoon Creole seasoning in a bowl. Marinate for a few minutes. Add shrimp to the sheet pan with the potato mixture after 8 minutes of baking and mix to combine. Return sheet pan to the oven and cook until shrimp are opaque, 6 to 8 minutes. Remove lemon wedges and garnish with parsley and green onions.

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

Calories: 332.5
Fat: 13.7 g
Saturated fat: 2.5 g
Carbohydrates: 39.2 g
Sugars: 4.5 g
Dietary fiber: 7 g
Protein: 18.9 g
Cholesterol: 120.1 mg
Sodium: 1010.2 mg
Huevos Diablos


Ingredients:
eggs, salsa, onion, garlic, monterey jack pepper cheese

Directions:
Start by sweating the onion and garlic in a small skillet., When they are translucent add in the salsa and hotdogs., Crack the eggs over the top, letting them cook through., place slices of cheese on top and cover until cheese melts., Flip it all onto a plate and enjoy!
Corn and Pepper Salad


Ingredients:
green bell pepper, red bell pepper, red onion, fresh basil, Dijon mustard, olive oil

Directions:
Husk corn and boil or grill until crisp tender. Cool and slice off kernels.
Place corn in bowl with sweet peppers, onions and basil.
Whisk balsamic vinegar and mustard in a small bowl, then slowly whisk in olive oil.
Toss with the vegetables.
Season to taste with salt and pepper.
Big Daddy Biscuits


Ingredients:
all-purpose flour, baking powder, salt, sugar, butter, milk, butter

Directions:
Preheat oven to 425 degrees.
In large bowl, whisk together flour, baking powder, salt and sugar.  Cut in the 1/3 Cup of butter (I cut the butter into very small cubes and then used a pastry blender] until the mixture resembles coarse meal.  Gradually stir in the milk until dough pulls away from the side of the bowl.
Turn out onto a floured surface, and knead 15 to 20 times (I didn't actually do this, I just patted it into a nice smooth mound and then flattened with my hands to the thickness I wanted - about 3/4 inch thick].  Cut into biscuits (I used about a 2 inch size].  Brush off excess flour and place biscuits onto a lightly sprayed baking pan (I use lightly sprayed foil for easy cleanup].  Brush tops of biscuits with melted butter.
Bake for 10-15 minutes (depending on your oven - I baked mine for about 10 minutes].  I actually lift a biscuit off the pan and see if the bottoms are a nice light golden brown and then I remove from oven.  I had about 9-10 biscuits from this mix.
Brine by Josh


Ingredients:
kosher salt, sugar, peppercorn, rosemary, mustard seeds, celery seed, water

Directions:
Mix all the above in large pot and bring to quick boil to dissolve salt and sugar.  Let cool completely.
Pour over your chicken or pork in covered bowl and let soak for 4-6 hours.
Drain, pat meat dry with paper towel and prepare as you prefer.