xiaoxl/recipe_data huggingface dataset:
Malibu Rum Coconut Cake


Ingredients:
butter, granulated sugar, brown sugar, eggs, vanilla extract, Malibu rum, sour cream, all-purpose flour, baking powder, baking soda, salt, heavy whipping cream, butter, milk, powdered sugar, Malibu rum, flaked coconut

Directions:
Cream butter and sugars until light and fluffy. Add eggs, egg yolk, and vanilla, beating until blended. Add orange extract, beating until blended. Gradually add rum and sour cream, beating until blended.
Sift together flour, baking soda, baking powder, and salt. Add alternately with whipping cream, beginning and ending with flour mixture. Beat batter until blended after each addition. Pour batter into a greased and floured 10-inch Bundt pan.
Bake at 350° for 55 to 60 minutes or until a long wooden pick inserted in center of cake comes out clean.
Cool in pan on a wire rack 15 minutes. Remove from pan and allow to cool completely on wire rack. Ice with Coconut Rum Icing.
Coconut Rum Icing Directions:.
Melt together butter and milk over low heat in small sauce pan. When melted stir in Rum and sugar. Whip with wire whisk until thick enough to pour over cake. If necessary add more sugar or hot water to adjust thickness of icing. Stir in flaked coconut.
Place cake on wire rack over cookie sheet (line with foil or wax paper to speed cleanup] and pour icing over cake. Use an offset spatula to smooth icing if necessary to cover cake. Sprinkle with a little flaked coconut for garnish.
Grilled Pineapple Salsa
Category: appetizers-and-snacks
By Elaine

This is my favorite salsa to go with summer grilling! Have served this for guests and family and everyone loves it! Serve with grilled chicken breast, fish, or pork.

Ingredients:
½  fresh pineapple - peeled, cored, and sliced into 1/2-inch pieces
cooking spray
1  red bell pepper, finely chopped
1 small sweet onion, chopped
¼ cup chopped fresh cilantro
1 small jalapeno pepper, finely chopped
1 clove garlic, minced
1 tablespoon lime juice
1 teaspoon white sugar
½ teaspoon salt
ground black pepper to taste

Directions:
Preheat grill for medium heat and lightly oil the grate. Spray pineapple pieces with cooking spray. Cook pineapple on the grill until lightly browned and caramelized, 5 to 10 minutes. Remove pineapple from grill and cool; chop. Mix pineapple, red bell pepper, onion, cilantro, jalapeno pepper, garlic, lime juice, sugar, salt, and ground black pepper together in a bowl; refrigerate until chilled and flavors blend, about 1 hour.

Prep time: 15 mins
Cook time: 5 mins
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 36.5
Fat: 0.2 g
Carbohydrates: 8.8 g
Sugars: 6 g
Dietary fiber: 1.3 g
Protein: 0.7 g
Sodium: 196.6 mg
Skinny in Pink Cupcakes


Ingredients:
baking powder, seltzer water, vanilla extract, light butter, sugar-free instant vanilla pudding mix, fat free cream cheese, powdered sugar, vanilla extract

Directions:
Preheat oven to 350 degrees, line muffin tins with foil or paper liners and set aside.
Start with the frosting, in a medium mixing bowl combine the softened cream cheeses with the vanilla extract and mix with a hand held mixer until smooth. Add in the pudding mix.
Now, fold the Cool Whip into the mixture and make sure all is combined well.
Add the powdered sugar a little at a time.  Use a sieve over the bowl to sift the sugar in so there are no lumps.
Use a whisk to mix in gently, making sure there are no lumps and all is combined well.
Add a few drops of food coloring and mix well to color if you want.
Place plastic wrap over the bowl and place in fridge until ready to use. Keep in fridge at least 2 hours.
Now for the cupcakes, in a large mixing bowl mix all the ingredients together except the food coloring. Use a rubber spatula to mix well and incorporate all the dry into the wet. Make sure you go to the bottom for any dry mix left there.
With a hand held mixer, mix until light and fluffy, nice and smooth. Do this for about 2 to 3 minutes.
When finished, add a few drops of food coloring to make the color of your choice. Cover the bowl and place in fridge for 15 minutes.
Take out and with an ice cream scooper, you can make 15 large cupcakes or with a small scoop, you can make 30 mini cupcakes.
Bake for about 10 to 17 minutes. Turn the pan around after 5 minutes and check after 10 minutes. The mini cupcakes may take only 8 to 10 minutes. So keep an eye on them. A wooden skewer or toothpick should come out clean or with dry crumbs. Place on a cooling rack for about 20 minutes and then invert onto the cooling rack and cool completely.
When the cupcakes are cooled, take the frosting out of the fridge and give it a quick mix. You will have enough to frost all 30 mini or 15 large cupcakes.
Toss some sprinkles if you want and enjoy these beautiful and luscious cupcakes!  Refrigerate leftovers.
Broccoli Salad Supreme


Ingredients:
broccoli, swiss cheese, green onions, mayonnaise, white sugar, apple cider vinegar, cayenne pepper, bacon

Directions:
Wash the broccoli and cut the florets into bite sized pieces., Combine broccoli with the cheese in a large bowl., Add the green onions and toss well., In a small bowl whisk together the mayo, sugar, vinegar and cayenne., Pour over the broccoli mixture and stir well., Cover and refrigerate overnight., Just before serving stir in half the bacon and sprinkle the other half on top.
Weight Watchers Core Mexican Rice


Ingredients:
salt, garlic clove, olive oil, brown rice, fat-free chicken broth, Ro-Tel tomatoes, bell peppers, onion

Directions:
Heat oil. Add rice and cook until golden and toasted. Add and lightly saute onion, bell pepper, and garlic.
Put salt, 1/2 cup of tomatoes (undrained] and broth in a blender. Process till smooth.
Add liquid from blender to the rice mixture slowly. You can drain the rest of the tomatoes and add them to the rice at this point if you want extra tomato.
Bring to a boil, cover, turn heat to low, and simmer until rice is tender, about 1 hour. (Or however long brown rice needs to simmer - my package says 1 hour.]
Don't remove the lid during the cooking process.
If you don't have fresh garlic, you can add 1/2 teaspoon of garlic powder to the blender.
Black Bean, Zucchini, & Olive Tacos


Ingredients:
olive oil, zucchini, salt, garlic cloves, kalamata olive, ground cumin, ground coriander, salsa verde, black beans, corn tortillas, scallion, garlic cloves, lemon zest

Directions:
Preheat a heavy bottomed skille tover medium-high heat.  Pour in the oil and add the zucchini and jalapeno, sprinkle with the salt.  Saute for about 7 minutes, or until the zucchini is lightly browned.
Add the garlic, olives, cumin, and coriander, and saute for 2 minutes more.
Add the salsa verde and black beans and cook for 5 minutes.  The salsa should reduce a bit so its not soupy.
Mix the ingredients for the Garlic-Lemon Yogurt if your using.
Warm the tortillas in a skillet or wrap in a moist towel & nuke for a minute.  Assembly the tacos by adding the filling, yogurt, and topping with scallions.  Enjoy!
Ians Chicken and Seafood Paella


Ingredients:
chicken breast, salt, olive oil, onion, garlic cloves, tomatoes, chorizo sausage, squid, powdered saffron, boiling water, rice

Directions:
Make stock by combining stock cubes, saffron, prawn heads and shells with boiling water in a saucepan and cook gently for 10 minutes.
Mix chicken, paprika and olive oil.
Heat paella pan.
Add chicken and fry until just cooked then remove to a plate.
Add olive oil to pan.
Gently fry onion and garlic then add in pepper add a pinch of salt to help soften.
Add in tomato and cook and stir until softened.
Add in squid and fry.
Add rice and stir to coat all grains.
Add 800 ml strained stock.
Cover loosely and cook gently until rice is almost cooked giving it a stir now and then.
Add prawns and chorizo and chicken cover, cook over very low heat until prawns are done and chorizo heated through.
Stir and serve.
Caponata


Ingredients:
onion, celery, extra virgin olive oil, garlic, anchovies, salt, pepper, red bell pepper, eggplant, diced tomatoes, red wine vinegar, capers, black olives

Directions:
Briskly sauté the onions and celery in the olive oil until the onions are brown around the edges.
Meanwhile, mince the garlic, anchovies, salt and pepper together.
Add to the onions, turn the heat way down and let it stew while dicing the bell pepper and eggplant.
Add the diced pepper and eggplant.
Cook over moderate heat until the eggplant is completely cooked, almost falling apart.
(Eggplant is insatiable when it comes to oil. Don't feed it. If the eggplant sticks too much, toss in a spoonful of water to loosen it.] Add the tomatoes and simmer, partially covered, until the tomatoes are cooked <U+0097> 10 to 15 minutes.
Stir in the vinegar, capers, and olives.
Simmer uncovered for a few minutes (until it's no longer watery] then fine-tune the seasoning with salt and pepper.
Put in a bowl and let it cool uncovered.
When it's at room temperature, serve or refrigerate.
Clear Lemon Jelly Filling


Ingredients:
sugar, cornstarch, salt, water, lemon, rind of, butter, lemon juice

Directions:
In a saucepan, combine sugar, corn starch and salt., Stir in water gradually., Cook over medium heat, stirring constantly, until mixture thickens and boils., Continue to cook at a boil for 1 minute., Remove from heat and add lemon peel and butter., Stir in lemon juice and food coloring., Allow to cool before using., *If the filling is too soft, refrigerate.
Stuffed Red Bell Peppers With Rice, Pine Nuts and Currants


Ingredients:
extra virgin olive oil, onions, long-grain white rice, pine nuts, raisins, tomatoes, of fresh mint, dried mint, ground allspice, sugar, lemon juice, vegetable broth

Directions:
Heat 3 T olive oil in a saute pan, add onions and saute over medium heat for 10 minutes.  Add rice and pine nuts and stir 5 minutes over low heat.  Add currants, tomatoes, mint, allspice, sugar, lemon juice, salt and pepper; cook 2 minutes.
Add 1 1/4 cups broth and bring to a boil.  Cover and cook over low heat for 12 minutes or until liquid is absorbed.
Taste and adjust seasoning; rice will be only partially cooked.
Preheat oven to 175°C  Cut a slice off stem end of peppers, leaving stem on.  Reserve slice; remove core and seeds from inside pepper.
Spoon stuffing into peppers and cover with reserved slices.
Stand them in a baking dish in which they just fit.
Add 1 1/2 cups broth or hot water to dish.
Sprinkle peppers with 2T oil.
Cover and bake for 1 hour or until peppers are tender, basting occasionally and adding a little more water if needed.
Domincan Goddess


Ingredients:
white rum, grapefruit juice

Directions:
"Mix/Shake and serve."
Italian Style Stuffed Peppers


Ingredients:
bell peppers, water, white vinegar, salt, bulk Italian sausage, parmesan cheese, black olives, mozzarella cheese, parmesan cheese

Directions:
WASH bell peppers; REMOVE 1- 1 1/2 inch off pepper tops levelly using a knife (reserve tops]; REMOVE seeds and ribs from peppers with a tea spoon; PREHEAT oven to 350°F.
PREPARE your favorite recipe for quick-cooking rice, to yield 2 cups rice; BROWN 1 pound bulk Italian sausage in a skillet and drain fat.
INTO a large pot (with an accompanying vegetable steamer basket set aside] combine 2 cups water, 3 tablespoons white vinegar, 2 teaspoons salt and 1 teaspoon Italian seasoning; INSERT steamer basket into pot; PLACE peppers cut-side down, along with pepper tops, into steamer insert in pot; COVER; BRING to boiling; BOIL for one minute; REDUCE heat to medium high. STEAM until tender yet firm (about 10 minutes].
CAREFULLY remove peppers and tops from steamer basket using tongs and place onto onto paper towels to drain.
DICE pepper tops around the stems (discard stems]; STIR in the diced peppers and cooked sausage to cooked rice, along with 2 tablespoons of the parmesan cheese, and 3 tablespoons sliced black olives.
POUR desired amount of marinara sauce into the rice/meat mixture to moisten; SEASON rice/meat mixture to taste with a little Italian seasoning and/or salt and pepper, if desired; BLEND.
POUR enough marinara sauce into an 8 x 8 x 2 square baking dish, just to cover bottom; ARRANGE the steamed peppers upright in baking dish.
STUFF peppers upright, mounding slightly, with the rice/meat mixture; POUR remaining marinara sauce over stuffed peppers.
DIVIDE and distribute shredded mozzarella cheese over prepared peppers; SPRINKLE peppers with remaining parmesan cheese; TOP center of peppers with a whole black olive (or olive slice].
BAKE peppers upright in a baking dish until heated through, about 10 minutes; SERVE and enjoy!
Superb No Egg White Chocolate Cranberry Cookies


Ingredients:
butter, cream cheese, sugar, flour, dried cranberries, dried craisin, white chocolate chips

Directions:
Preheat oven to 325°F Cream butter and cream cheese in large mixing bowl. Add the sugar and beat until fluffy (about 3 min.] Slowly stir in the flour by hand, then add cranberries and white chocolate. Drop by teaspoonfuls onto ungreased baking sheets.
Bake for about 15 minute or until light golden brown. Let cool for 5 min on cookie sheets, then finish cooling on wire rack.
The batter for these cookies is delicious! And since it doesn’t have eggs in it, you can nibble. It tastes like frosting. The cookies are fabulous!
Garlic Green Beans
Category: side-dish
By Ericka Ettinger

Caramelized garlic and cheese! Is there anything better with green beans? You'd better make plenty for everyone!

Ingredients:
1 tablespoon butter
3 tablespoons olive oil
1 medium head garlic - peeled and sliced
2 (14.5 ounce) cans green beans, drained
salt and pepper to taste
¼ cup grated Parmesan cheese

Directions:
In a large skillet over medium heat, melt butter with olive oil; add garlic, and cook until lightly browned, stirring frequently. Stir in green beans, and season with salt and pepper. Cook until beans are tender, about 10 minutes. Remove from heat, and sprinkle with Parmesan cheese.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 5 servings

Calories: 157.3
Fat: 11.9 g
Saturated fat: 3.5 g
Carbohydrates: 9.3 g
Sugars: 2.9 g
Dietary fiber: 2.9 g
Protein: 4 g
Cholesterol: 10.5 mg
Sodium: 555 mg
Dad's Absolutely Amazing Brandied Shrimp


Ingredients:
unsalted butter, olive oil, garlic cloves, medium shrimp, Worcestershire sauce, Tabasco sauce, fresh oregano, ketchup, brandy, flat leaf parsley

Directions:
Melt butter with olive oil in a large skillet over medium heat.
Add the garlic and cook, stirring often, until it is fragrant, one to two minutes
Stir in the shrimp, Worcestershire sauce, Tabasco, oregano, and some salt and pepper and let the mixture simmer until the shrimp are partially cooked through and beginning to curl, about 2 minutes
Stir in ketchup and simmer until the shrimp are opaque and just cooked through, two more minutes
Add the brandy and parsley. Stir to combine, remove from heat and serve.
Peaceful Treasure


Ingredients:
dark rum, lemon juice

Directions:
Put items in shaker filled with ice., Shake well., Strain into rocks or martini glass.
Chewy Granola Bars


Ingredients:
oats, flour, baking soda, vanilla, butter, honey, brown sugar

Directions:
"Mix all ingredients together.  Preheat oven to 325 degrees.  Lightly greas a 9x13 pan and press the granola mixture into pan.  Bake for 18-22 minutes or until golden brown.  Let cool and cut."
Ohm Ali


Ingredients:
milk, creme fraiche, ground walnuts, maraschino cherries

Directions:
Bake the  crescent rolls until done (15 minutes] and let them cool. Crush them!
Boil the milk in a pot for 2 minutes. Remove from heat. Let it cool for 3-4 minutes.
In a bowl beat the cream with an electric mixer and then add  the milk and mix well.
Then we take 5 individual bowls and we divide at the bottom half of the rolls crushed. Then add 2 tablespoons of ground almonds (or pecans, walnuts etc] in each bowl and then add the rest of the rolls.
Then add the milk mixture in the bowls.
Grill the bowls in the oven for 15 minutes.
Garnish with the cherries!
Scrumptious Banana Bread


Ingredients:
banana, eggs, water, brown sugar, salt, baking soda, flour

Directions:
Adjust oven rack to middle position.
Heat to 350°F.
Grease 1 large loaf pan or 3 mini loaf pans.
Mix wet ingredients-do not over mix.
Add dry ingredients to combine-do not over mix.
Bake large loaf 60-70 minutes or 3 minis for 40-50 minutes. Until firm and golden brown.
Let stand for a few minutes before removing from pans. Cool completely.
Freezes well.
Superb Lite Chicken Salad


Ingredients:
chicken breast, apple, green seedless grapes, onion, celery, low-fat mayonnaise, light sour cream, Dijon mustard, sugar, lemon juice

Directions:
1. Trim and dice the chicken breasts. Cook until slightly browned. Cool completely and then chop until pieces are about the size of raisins or slightly smaller but do not shred. Place in mixing bowl.
2. Peel, core and dice the apple and add to chicken with the chopped onion.
3. Dice the celery and cut the grapes into quarters (or 6th's if larger grapes are used] and add to chicken.
4. In separate bowl combine last five ingredients and blend well. Stir into chicken mixture.
5. Refrigerate several hours to allow flavors to blend and enjoy.
Garlic Parmesan Monkey Bread
Category: bread
By Lynseey

If you like garlic bread you'll love this! This savory version of the classic Monkey Bread is sure to add fun and flavor to any meal.

Ingredients:
3 tablespoons finely chopped green onions
3 tablespoons parsley
1 ½ teaspoons garlic powder
¼ teaspoon salt
5 tablespoons butter, melted
2  eggs
2 (1 pound) loaves frozen bread dough, thawed
½ cup Parmesan cheese

Directions:
Grease a 10 inch Bundt pan or tube pan. In a medium bowl, mix together the green onion, parsley, garlic powder, salt, butter and eggs until well blended. Break the bread dough off in walnut-sized pieces, and dip each piece into the egg mixture. Place coated dough balls into the prepared pan. Once there is a layer of balls covering the bottom of the pan, sprinkle with Parmesan cheese. Repeat, sprinkling each layer with cheese until everything is in the pan. Cover loosely, and let rise until doubled in size, about 45 minutes. Preheat the oven to 350 degrees F (175 degrees C). Bake for 30 minutes in the preheated oven, or until golden brown.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 10 servings

Calories: 339.1
Fat: 11.5 g
Saturated fat: 4.7 g
Carbohydrates: 44.3 g
Sugars: 3.9 g
Dietary fiber: 3.8 g
Protein: 12.1 g
Cholesterol: 56 mg
Sodium: 683.7 mg
Quick Breakfast in a Glass


Ingredients:
skim milk, egg, vanilla, kosher salt, sugar

Directions:
Combine all ingredients in a large glass and whisk., OR combine all ingredients in a blender and process until frothy.
Easy Chicken and Cheese Enchiladas


Ingredients:
sour cream, chili powder, monterey jack cheese, flour tortillas, tomatoes, green onion

Directions:
Preheat oven to 350 F.
Stir the soup, sour cream, picante sauce, and chili powder in a medium bowl.
Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas.  Roll up the tortillas and place them seamside up in an 11x8 baking dish.  Pour the remaining picante sauce over the filled tortillas.  Cover the baking dish.
Bake for 40 minute or until the enchiladas are hot and bubbling.
Top with tomato and onion.
Spicy Louisiana Cajun Shrimp With Chipotle Mayonnaise


Ingredients:
medium shrimp, olive oil, chipotle chile in adobo, brown sugar, lemons, lime, mayonnaise, chipotle chiles in adobo, adobo sauce, lime

Directions:
In a large bowl, toss together the shrimp with the olive oil, Cajun seasoning, brown sugar and minced chipotles in adobo sauce.  Mix well to fully coat the shrimp. Cover and refrigerate for 30-60 minutes.
Grilling Method: Preheat an outdoor grill to medium and barbecue shrimp until they curl up and turn pink.  These may be threaded on oil-rubbed or water-soaked wooden skewers.
In the meantime prepare the Chipotle Mayonnaise (instructions in last paragraph].  Serve shrimp with dip.
Baking Method: Preheat oven to 350°F Spread out the marinated shrimp onto a foil-lined baking sheet and season with salt and pepper. Bake until the shrimp curl up and turn pink, about 10-15 minutes. Serve warm or at room temperature with a garnish of lemon or lime wedges.
Sauteeing Method: Preheat a large skillet over medium to medium-high heat. Add about 1/2 tablespoon of oil and once hot add the shrimp, being careful not to overcrowd the pan. Cook about 2 minutes per side.
To Make Chipotle Mayonnaise:  Add all of the ingredients in a food processor and blend. Cover and keep refrigerated until ready to use.
Brown Butter Chocolate Chip Cookies


Ingredients:
butter, white sugar, brown sugar, pure vanilla extract, eggs, all-purpose flour, baking soda, salt, baking powder, cream of tartar

Directions:
Preheat oven to 350°F.
Cut butter into evenly sized pieces. In a small saucepan, melt butter over medium-high heat. Using your whisk, gently swirl butter around the pan to evenly melt.
Once the butter is melted completely, it will begin to foam. Turn heat down to medium and let it bubble for 2-3 minutes, whisking frequently until brown bits appear. As soon as the butter is toasty brown and smells nutty, remove from heat and transfer into a heat-proof bowl to cool.
Once butter is cooled, mix with sugars, vanilla and eggs in a large bowl. In a separate bowl, combine flour, baking soda, salt, baking powder and cream of tartar. Mix the dry ingredients into the wet ingredients, stirring until fully combined. Stir in chocolate chips.
Spoon batter using a #40 scoop (similar to a metal ice cream scoop] or a rounded measuring tablespoon and drop onto an ungreased insulated baking sheet about 2 inches apart. Bake for 12-15 minutes or until light brown. Remove immediately from baking sheet and let chocolate chip cookies cool on wire rack.
Cucumber Salad


Ingredients:
light sour cream, Miracle Whip, dill, white vinegar, powdered sugar, sea salt, black pepper, English cucumbers, red onion

Directions:
In a bowl, add sour cream, Miracle Whip®, dill, vinegar, sugar, salt and pepper; stir until well combined and set aside.
Using a mandolin, slice cucumber thinly and set aside. Slice onions (Lyonnaise cut] thinly and halve the slices.
In a large bowl, combine cucumbers and onion slices. Pour half of the dressing over and stir well until veggies are well coated. Slowly add more dressing until desired consistency. Cover and transfer to the refrigerator for at least 1 hour before serving.
Provencal Rosemary Almonds


Ingredients:
butter, dried rosemary, salt, cayenne pepper

Directions:
"Preheat oven to 350 degrees. Using a baking sheet with a lip, melt butter. Mix seasoning into the butter, and then toss in almonds. Bake seasoned nuts for about 10-12 minutes, stirring once, until toasted and fragrant. Remove from heat and serve warm or at room temperature."
Crunchy Almond Accents Harvest Salad


Ingredients:
olive oil, cider vinegar, honey, Dijon mustard, kosher salt, fresh ground black pepper, Belgian endive, apple

Directions:
In a large bowl whisk together the vinaigrette ingredients.
Core the endive and slice lengthwise into thin strips. Add the endive, greens and apples to the bowl; toss to coat well.
Serve salad on a large platter or divide to individual plates. Top with crumbed goat cheese and Almond Accents.