xiaoxl/recipe_data huggingface dataset:
Banana Birthday Cake


Ingredients:
instant banana pudding mix, eggs, water, vanilla, butter, cream cheese, confectioners' sugar, vanilla extract

Directions:
Mix all cake ingredients well.
Pour cake mix into two greased 9" round cake pans and bake at 350 degrees for 35-40 minutes.
Frosting: In a large bowl, cream 1/2 cup butter and the cream cheese until smooth.
Beat in 1 teaspoon vanilla.
Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth.
Spread frosting on cooled cake.
Sprinkle with candy topping. As a cute option, you could decorate with small monkey toys.
Almost-Homemade Buttermilk
Category: everyday-cooking
By lightpinkpony

This is a recipe that will tell you how to make buttermilk by using ingredients that are already in your kitchen. Use in recipe of your choice.

Ingredients:
1 cup milk
1 tablespoon white vinegar

Directions:
Mix milk and vinegar together in a measuring cup or bowl; let sit until thickened, about 5 minutes.

Prep time: 5 mins
Total time: 10 mins
Yields: 1 cup

Calories: 122.3
Fat: 4.8 g
Saturated fat: 3.1 g
Carbohydrates: 11.4 g
Sugars: 11.4 g
Protein: 8.1 g
Cholesterol: 19.5 mg
Sodium: 100 mg
Roasted Green Chile Stew
Category: soups-stews-and-chili
By Six Pack To Go

Hearty New Mexico inspired dish that can be made vegetarian simply by omitting the pork.    This can be labor intensive and will test your multi-tasking skills if already roasted chiles are not available.

Ingredients:
1 tablespoon olive oil
1 pound boneless pork shoulder, cubed
4 cloves garlic, chopped
1 large onion, chopped
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
2 pounds roasted Anaheim or New Mexico chiles
4  serrano chile peppers, diced
1 large russet potatoes, peeled and cubed
3  roma (plum) tomatoes, chopped
1 (14.5 ounce) can vegetable broth
salt to taste

Directions:
Heat the olive oil in a Dutch oven or heavy saucepan over medium-high heat. Add the cubed pork, garlic, onion, cumin and oregano. Cook and stir until pork is browned. Cook and stir for a few more minutes, then pour in the vegetable broth. Reduce the heat to low, and simmer for about 30 minutes. Add the potato to the stew, and simmer for about 45 minutes. You can roast your chilies during this time, peel, seed chop and add to the stew along with the serrano peppers. If the stew becomes too dry, add a little water. When the potatoes are soft and the pork is tender, add the tomatoes. Cook for about 10 minutes, then remove from the heat and serve.

Cook time: 2 hrs
Total time: 2 hrs
Yields: 6 servings

Calories: 310.1
Fat: 13.1 g
Saturated fat: 3.8 g
Carbohydrates: 30.4 g
Sugars: 11.4 g
Dietary fiber: 5 g
Protein: 20 g
Cholesterol: 48.4 mg
Sodium: 198.8 mg
Spaghetti Squash Marinara


Ingredients:
spaghetti squash, olive oil, Spanish onion, garlic clove, zucchini, red bell pepper, crushed tomatoes, fresh basil, salt, ground black pepper

Directions:
Prick spaghetti squash all over with a fork. Place it in the microwavable dish or on a paper towel. Microwave on high for 15-20 minutes or until it softens. Remove form microwave and let cool.
When the squash is cooled, cut in half length-wise, then scrape out seeds and throw them away. Set squash aside.
Warm 1 tbsp olive oil in large saucepan over medium heat. Add the onion and garlic. Stirring often for about 10 minutes, or until onion browns. Add water, 1 tbsp at a time, as necessary to prevent burning. Add remaining 1 tbsp oil, zucchini, yellow squash  and bell pepper to pot, and cook for about 10 minutes, or until vegetables soften slightly.
Add tomato puree/ or canned tomatoes and basil and simmer over low heat for 15 minutes.
While sauce is simmering, gently remove spaghetti squash strands using 2 forks and add to sauce. Stir in salt and pepper and cook for 1 to 2 minutes longer or until squash is heated through.
Per serving: 97 calories/ 3g protein/ 16g carbs/ 4g fat/ 1g sat. fat / 0 mg chol / 4g fiber /  386mg sodium.
Apple Kugel


Ingredients:
salt, eggs, apples, sugar, cinnamon, lemon juice

Directions:
Preheat oven to 325.
Pour hot water over the broken matzos.  Let soak.  Press out water and add salt.  Add the eggs.
Mix the apples, sugar, cinnamon, and lemon.
Grease an 13 x 9 inch baking pan.  Layer ingredients: matzo, apple, matzo.  Sprinkle with cinnamon.
Bake for an hour or until done.
Gourmet  Meatloaf


Ingredients:
ground beef, fresh basil, tomatoes, bacon, yellow onions, panko breadcrumbs, eggs, olive oil, parmesan cheese, onion, bacon, flour, water, milk

Directions:
Preheat oven to 375.
Chop 2 onions and and 1 lb of the bacon in a large pan and a little olive oil.  Cook the bacon and onions until the bacon is crisp.
Chop up the tomatoes and put to the side.
Chop up the basil.  I rolled and cut into small ribbons.
Drain onions and bacon but save the liquid to use as gravy.
With a spoon mix the meat, basil, tomatoes, eggs, cooked bacon, and cooked onion, and bread crumbs in a large bowl.  Adding salt and pepper to taste.
Fill a 9"x13" baking pan with the meatloaf mixture.  Then I sprinkled some parmesan cheese and panko bread crumbs on top adnd bake for 35 minutes,  until the meat is brown all the way through.
Then take the other half onion and slice and fry with bacon until crispy.
Remove from the pan, leaving the grease and adding the grease saved previously, should be about 1/4 cup.
Gradually add the flour mixing together well.
Add water gradually and then milk.
Add salt and pepper to taste, cooking to desired thickness.
I served a square of meatloaf with a scoop of mashed potatoes and then some of the fried onions and then some gravy.
Turkey, Rice & Greens Soup


Ingredients:
olive oil, onion, garlic cloves, celery, carrots, tomato paste, dried oregano, turmeric, black pepper, tomatoes, red wine vinegar, sherry wine, ground turkey, cooked brown rice, parsley, bay leaf, greens

Directions:
Cook rice per package directions. Once done remove from heat, fluff and stir in additional 1/4-1/2 cup of unsalted chicken stock. Let sit while preparing the rest of the soup stirring occasionally and adding more stock as needed. You want the rice to curl and split by the time you add to the soup at the end.
Add oil to the warmed pot and cook onions until they just begin to carmelize.
Add smashed and sliced garlic cook 2 minutes more.
Add finely diced celery and shredded carrots. I prefer to shred my carrots because they sort of disappear into the broth once cooked. I am not a fan of chunks of carrot in my soups but if you like big ol chunks of carrot then you do what makes you happy.
Once onions, garlic, celery and carrots are cooked and softened add the basil, smoked paprika and turmeric. Stir to coat the veggies and cook for 2 minutes.
Add tomato paste and coat veggie mix, cook until paste turns 'rusty' which is about 3-4 minutes.
Add sherry and roasted garlic red wine vinegar and turn heat up to medium-high. Scrape bottom of pot to deglaze then turn heat back down once liquid reduced by half.
Add cooked ground turkey, unsalted chicken stock, parsley, undrained can of petite diced, unsalted tomatoes and bay leaf. Stir to make sure all the browned goodness from the pan is loosened. (I really love Kitchen Basics unsalted stocks, they have great flavor without a ton of sodium added.].
Add cooked rice and simmer until heated through. You may need to add additional stock if rice absorbs too much of your stock.
Throw in chopped greens and cook until wilted. I used spinach in the photo because that's what I had on hand. I've made this soup using kale and even the Power Blend of greens in a package from Kroger. They all taste great and give added nutrition to your soup.
Chile Rellenos With Ground Pork and Tomatoes


Ingredients:
monterey jack cheese, egg, whole wheat pastry flour, fresh tomato, ground pork

Directions:
NOTE:  The pork and cheese mixture is enough to stuff 8 poblano peppers.  Simply increase your peppers, flour, and egg according to how many peppers you will be stuffing.  I usually just stuff 2 peppers and then we just eat the leftover stuffing in tacos but sometimes stuff 8 peppers if having guests.
Roast your peppers on a foil-lined baking sheet at 425 degrees F for 20 minutes or until their skins start to blister and char a little bit.  Turn them over halfway through.
Put the peppers into a ziploc bag and keep it sealed for about 30 minutes to allow the peppers to "sweat".
Meanwhile, cook your pork in a skillet until no longer pink then drain it and place in a mixing bowl.
Put your cheese in with the hot pork and mix it around, allowing it to melt a little with the meat.
After the 30 minutes, carefully remove the skins on your poblanos. (As much as you can without tearing up the pepper--it's o.k. if a little stays on.
In the foil where your peppers were, spread out your flour.
Cut a "T" shape (top of the "T" being at the stem of the pepper] into your peppers carefully and remove the seeds then lay them into the flour on their outsides.
Put a little of the pork and cheese mixture into the pepper, sprinkle with tomatoes then close the pepper up and secure it with a toothpick.
Beat the egg white in a medium bowl until stiff.  Beat the egg yolk lightly in a small bowl then fold into the egg white and gently fold them together.
Pour oil about 1/4 inch deep into a large frying pan.  Heat the oil to about 365 degrees F.  (doesn't have to be exact, just hot].
Dip the stuffed, floured peppers carefully into the egg mixture to coat then lay them gently into the hot oil.
Fry until golden brown and then turn with a spatula to brown the other side.
Remove to a plate and serve with your favorite queso sauce or salsa!
Italian Wedding Soup


Ingredients:
ground beef, onion, egg, chicken broth, olive oil, garlic cloves, carrot, onion, celery, salt, pepper, Italian-style tomatoes, small shell pasta, fresh spinach, parmesan cheese

Directions:
Combine the ground beef, minced onion, egg and bread crumbs in a bowl; form into tiny meatballs. Bring chicken broth to a low boil and drop meatballs inches Cover and simmer gently until done, about 15 minutes. Add in the cooked chicken.
Meanwhile, saute garlic, carrots, celery, onion and Italian Seasonings in the olive oil until tender. Add to the broth and simmer for 1/2 hour. Add tomatoes and bring to a gentle boil; add in pasta. Simmer for 20 minutes or until pasta is done. During the last 5 minutes of cooking, add in the fresh spinach and wilt.
Ladle into bowls and top with Parmesan cheese.
Sauteed Mushrooms
Category: side-dish
By Perri Pender

Excellent as a side dish or use on steaks or chicken as a sauce. Flavored with butter and dry ranch mix, these are just too easy for as good as they are. Any mushroom will work but Portabellas are outstanding

Ingredients:
½ cup butter
1 pound sliced mushrooms
1 (1 ounce) package dry ranch salad dressing mix

Directions:
Melt the butter over low heat. Mix in dry ranch salad dressing mix. Add mushrooms, and stir to coat. Cook, stirring frequently, until the mushrooms are very tender, at least 30 minutes.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 6 servings

Calories: 163.9
Fat: 15.6 g
Saturated fat: 9.7 g
Carbohydrates: 4.8 g
Sugars: 1.3 g
Dietary fiber: 0.8 g
Protein: 2.5 g
Cholesterol: 40.7 mg
Sodium: 439.4 mg
Pineapple Rocket Salad
Category: salad
By skonkle

This salad is perfect for warmer weather and is my favorite healthy recipe.

Ingredients:
4 cups torn arugula leaves
¼  fresh pineapple - peeled, cored, and chopped
¼  red onion, thinly sliced
¼ cup chopped fresh cilantro
3 tablespoons apple cider vinegar
1 tablespoon olive oil
2 teaspoons maple syrup
¼ teaspoon salt

Directions:
Mix arugula, pineapple, red onion, and cilantro in a salad bowl. Whisk apple cider vinegar, olive oil, maple syrup, and salt in a small bowl; pour dressing over salad and toss to coat.

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

Calories: 64
Fat: 3.6 g
Saturated fat: 0.5 g
Carbohydrates: 7.7 g
Sugars: 5.6 g
Dietary fiber: 0.9 g
Protein: 0.8 g
Sodium: 153.6 mg
Hash Brown Breakfast Casserole


Ingredients:
hash browns, eggs, bulk sausage, milk, salt, pepper, onion, cayenne pepper

Directions:
Brown bulk sausage in a skillet and drain very well.
Prepare hash browns according to package directions, season with the onions, salt, pepper and cayenne pepper while cooking.
Combine sausage, hash browns and cheese in a bowl making sure all ingredients are well mixed.
Use a whisk to mix the eggs and milk in a bowl.
Place the meat mixture in a baking pan and pat down evenly throughout.
Pour the egg mixture over the top.
Bake at 350 degrees for 40 minutes, broil on high for an additional 3 minutes at the end.
Remove from the oven and let sit for about 10 minutes and enjoy.
Vietnamese Style Pepper Beef and Spinach


Ingredients:
beef, rump roast, black pepper, fish sauce, cornstarch, garlic, roma tomatoes, cooked jasmine rice

Directions:
Trim excess fat from meat and slice thinly (which is easier when meat is slightly frozen] against the grain.
In a large bowl, combine the chopped onion, sliced meat, 1/2 teaspoon of the black pepper, 2 teaspoons of the fish sauce, and the cornstarch; stir well to coat and set aside to marinate (the cornstarch tenderizes and makes the meat "velvety"].
Over high temperature, heat a large skillet or wok and - when the skillet is very hot - add the oil ("hot wok, cold oil, food won't stick"]; add the marinated meat mixture and sauté until the meat is cooked, about 5 to 7 minutes.
Remove cooked mixture from skillet and set aside.
Heat the remaining 1 tablespoon oil in the pan and stir fry the minced garlic for 1 minute.
Add spinach leaves and stir fry for 3 minutes, stirring constantly.
Add remaining 4 teaspoons fish sauce and tomato, and stir fry 2 minutes.
Add the cooked meat mixture and remaining 1/2 teaspoon pepper to the skillet, combine well, and cook until heated through and sauce comes to desired consistency (the cornstarch will effect the consistency - you can add a bit of water, broth, or sherry if it becomes thicker than you'd like].
Serve immediately with hot cooked jasmine rice.
Note:  I've been told that "the recipe is not exactly Vietnamese, since we actually use minced pork to stir fry water spinach; beef is always more expensive than pork at home - the good cuts are often on their own, or cooked with minimal side ingredients; other cuts go into stews and soups" so feel free to try this with pork, too!
Also, when I first made this recipe I really wasn't expecting too much from it - it came out much tastier than I expected, an absolute keeper (especially according to my husband]!
Teresa's Italian Green Beans


Ingredients:
olive oil, mushroom, onion, garlic, oregano

Directions:
Cook beans in large pan of boiling water until done., Heat olive oil in medium sized skillet over medium heat., Add drained beans, mushrooms, onions, garlic, oregano, salt and pepper., Heat to desired temperature.
Cream Cheese Cheddar Bean Quesadilla


Ingredients:
white flour tortillas, wheat flour tortilla, cream cheese, cheddar cheese, canned black beans, onion, unsalted butter, sour cream, salsa

Directions:
Spread cream cheese on one side of the tortilla, completely covering it.
Top the cream cheese with the black beans and onion.
Top the beans with the cheddar and fold over.
Heat skillet to medium.
Brush one side of folded tortilla with melted butter.
Put the quesadilla butter side down in skillet.
While that side is cooking, brush butter on the other side.
When lightly browned, flip.
When both sides are lightly browned, remove from skillet and serve with sour cream and salsa, if desired.
Hot Garlic-Stuffed Mushrooms


Ingredients:
portabella mushrooms, olive oil, garlic cloves, shallots, basil sprig, pine nuts, feta cheese, pepper

Directions:
Preheat the oven to 350°F/180°C.
Remove the stalks from the mushrooms and set aside.
Spray the based of the mushrooms with the oil and place undersides up in a roasting pan.
Put the mushrooms stalks in a food processor with the garlic, shallots, and breadcrumbs.
Set aside a few basil sprigs for the garnish then place the remainder in the food processor with the apricots, pine nuts, and feta cheese.
Add pepper to taste.
Process for 1 to 2 minutes, or until a stuffing consistency is formed, then divide among the mushroom caps.
Bake for 10 to 12 minutes, or until the mushrooms are tender and the stuffing is crisp on the top.
Serve garnished with the reserved basil sprigs.
Cucumber Onion Raisin Snack


Ingredients:
cucumber, red onion, raisins

Directions:
Slice cucumbers into bowl., Slice onions into the bowl., Add raisins., Toss with fat free ranch.
Summertime Garden Veggie Pasta Salad


Ingredients:
rotini pasta, water, salt, olive oil, carrots, red bell pepper, fresh green beans, fresh peas, spring onions, scallions, roma tomatoes, extra virgin olive oil, red wine vinegar, garlic, mustard, capers, fresh parsley, fresh tarragon, sugar

Directions:
Cook pasta in boiling salted water according to directions, (usually about 10 minutes] but do not overcook. Mushy pasta will not work well for this recipe. Add a dash of olive oil to keep pasta from sticking while cooking.
In a bamboo or other type of steamer, steam the julienned carrot, fresh peas and green beans for about 5 minutes until just tender. Alternately, you could parboil them for just a few minutes to get them softened just a bit.
Drain and rinse pasta under cold water in a colander. Add to large bowl.
Mix steamed carrots, green beans and peas together into pasta. Add red bell pepper, green onions/scallions, and chopped tomatoes.
Mix ingredients for dressing together, and pour over pasta and veggies. Mix well to combine.
Place lid or plastic wrap over the bowl and let chill in refrigerator for at least an hour to let flavors meld.
Half-Moon Bay Poached Plums


Ingredients:
plums, fine sugar, cinnamon stick, cloves, star anise, bay leaves, lime juice, orange zest, lime zest, arrowroot, cold water, raspberries, strawberry, vanilla extract

Directions:
Peel plums, cut in half, remove pits and place in a bowl of lemon water.
Combine wine, sugar, cinnamon stick, cloves, anise, bay leaves, orange juice, lime juice, orange zest and lime zest into a shallow braising pan. Bring to a full boil and reduce to a slow simmer. Place plums in and cover with a sheet of bakers paper.
Poach plums 15-20 minutes or until they are tender. Remove plums with a slotted spoon and hold warm for service.
Strain wine sauce with a chinoise or fine sive. Bring to a full boil and reduce to a slow simmer. Reduce sauce by half or about 10 minutes.
In a small bowl wisk together arrowroot and cold water. Slowly wisk  arrowroot into the wine sauce. Wisk sauce for 3-4 minutes or until  thickened. Remove wine sauce from heat and hold warm for service.
Add heavy whipping cream, vanilla extract and 1 teaspoon fine sugar to a chilled steel bowl and whip heavy cream until firm.
Dizzle wine sauce over the bottom of a warm plates. Place one plum pit side down and drizzle warm wine sauce over the plum.
Garnish plates with Fresh Red Raspberries, Fresh Strawberries and Whipped Cream.
Mexican White Sauce
Category: appetizers-and-snacks
By JENJONESY

This is the white sauce that you find in Mexican restaurants.  Serve with tortilla chips.

Ingredients:
2 cups creamy salad dressing, e.g. Miracle Whip ™
¾ cup milk
½ tablespoon crushed red pepper flakes
1 ½ teaspoons ground cumin
½ teaspoon salt
1 ½ teaspoons garlic powder
1 ½ teaspoons dried oregano

Directions:
Measure salad dressing into a medium bowl. Gradually stir in the milk. Season with red pepper flakes, cumin, salt, garlic powder, and oregano, and mix well. Cover and refrigerate for at least 2 hours to allow the flavors to blend. If you taste it right away, all you will taste is salad dressing.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 3 cups

Calories: 65.8
Fat: 5.6 g
Saturated fat: 0.8 g
Carbohydrates: 3.4 g
Sugars: 3.1 g
Dietary fiber: 0.1 g
Protein: 0.3 g
Cholesterol: 7.3 mg
Sodium: 218.6 mg
Surf and Turf for Two
Category: meat-and-poultry
By Staci

This is a simple way to make a special dinner any night of the week. You probably have most of the ingredients in your pantry already. Serve shrimp alongside steaks with your favorite sides.

Ingredients:
1 tablespoon olive oil
1 tablespoon butter, melted
1 tablespoon finely minced onion
1 tablespoon white wine
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon dried parsley
1 teaspoon seafood seasoning (such as Old Bay®)
1 clove garlic, minced
⅛ teaspoon freshly ground black pepper
12  medium shrimp, peeled and deveined
2 (4 ounce) filet mignon steaks
2 teaspoons olive oil
1 teaspoon steak seasoning

Directions:
Whisk 1 tablespoon olive oil, butter, onion, wine, Worcestershire sauce, lemon juice, parsley, seafood seasoning, garlic, and black pepper together in a bowl; add shrimp. Toss to coat evenly. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 15 minutes. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat steaks with 2 teaspoons olive oil; sprinkle with steak seasoning. Cook steaks until they are beginning to firm and have reached your desired doneness, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steaks to a platter and loosely tent with a piece of aluminum foil. Remove shrimp from marinade and grill until they are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes per side.

Prep time: 15 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 2 servings

Calories: 443.9
Fat: 35.2 g
Saturated fat: 12.2 g
Carbohydrates: 2.7 g
Sugars: 0.7 g
Dietary fiber: 0.3 g
Protein: 26.9 g
Cholesterol: 165.9 mg
Sodium: 925.6 mg
Old-Fashioned Bean Pot Baked Beans


Ingredients:
navy beans, onion, onion, molasses, dry mustard, brown sugar, maple syrup, ketchup, prepared yellow mustard, salt, salt pork

Directions:
Rinse beans and pick them over. Put beans in a large plastic container with three times as much water as beans. Cover and refrigerate overnight.
Drain beans. Combine beans and chopped onion in a large saucepan. Add water to cover them and heat to boiling. Cover and let simmer about 30 minutes. Drain liquid into a small bowl to reserve for sauce and for cooking.
Measure 1/2 cup of the bean liquid into a bowl. Add the orange juice, molasses, maple syrup, ketchup, and prepared mustard. Then add the brown sugar, stirring to dissolve. Lastly, add the dry mustard and salt and combine.
In a 2-quart bean crock or covered baking dish layer half the salt pork and all of the beans, making sure to bury the peeled, whole onion in the bottom. Pour the sauce mixture over beans and add just enough reserved bean liquid to cover them. Top with remaining salt pork.
Bake, covered, at 300 degrees for 4 hours, checking on the hour. If beans seem too dry, add a little of the remaining bean liquid. Uncover and then bake for one hour more.
Lighter Cherry Cheesecake


Ingredients:
sugar, eggs, skim milk, cherry pie filling

Directions:
Preheat oven to 300.
Reserve 1 cup of dry cake mix.
In large bowl, combine remaining cake mix, 1 egg and oil.
Press into bottom of 9X13 (greased] pan.
In same bowl, blend cream cheese and sugar.
Add 3 eggs and reserved cake mix.
Beat 1 minute at medium speed.
At low speed, slowly add milk; mix until smooth.
Pour into crust.
Bake for 60-65 minutes or until center is firm.
When cool, top with filling.
Store in refrigerator.
Coffee Syrup


Ingredients:
coffee, sugar, water

Directions:
Boil the sugar and water together for about 5 minutes.
Pour over the ground coffee.
Let stand until cool; strain.
Refrigerate syrup in a sealed container.
**This syrup can be used in making a milk shake, milk nog, and other milk beverages where coffee flavor is desired.