xiaoxl/recipe_data huggingface dataset:
Chocolate Bundt Cake
Category: desserts
By Emely Habibe-Croes

This simple recipe makes a delicious chocolate Bundt cake.

Ingredients:
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ cup unsweetened cocoa powder
1 cup butter, softened
½ cup shortening
3 cups white sugar
1 teaspoon vanilla extract
5  eggs
1 cup milk

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sift flour, baking powder, salt and cocoa. Set aside. In a large bowl, cream butter, shortening, sugar, and vanilla until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with the milk. Mix well. Pour into 10 inch Bundt pan. Bake at 325 F (165 degrees C) for 70 minutes or until a toothpick inserted into cake comes out clean. Let cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 2 hrs
Yields: 1 - 10 inch Bundt cake

Calories: 567.7
Fat: 27.2 g
Saturated fat: 13.1 g
Carbohydrates: 77 g
Sugars: 51.3 g
Dietary fiber: 2 g
Protein: 7.4 g
Cholesterol: 119.8 mg
Sodium: 265.1 mg
Grilled Chicken Basted With Red Horseradish Sauce


Ingredients:
ketchup, chili sauce, garlic cloves, salt, boneless skinless chicken breast halves

Directions:
Whisk together the first five ingredients.
Reserve half the sauce for basting.
Pour the other half over the chicken in a ziploc bag and marinate for 20 minutes.
Remove chicken from marinade and grill over medium-high heat for about 5 minutes on each side.
Baste with reserved marinade.
Leftover Ham -n- Potato Casserole
Category: main-dish
By SweetT

An easy cheesy dish that uses up that Christmas or Easter ham! My family looks forward to this one!

Ingredients:
6 small potatoes, peeled and cubed
3 tablespoons butter
2 cups cubed fully cooked ham
1 small onion, finely chopped
¼ cup butter
3 tablespoons all-purpose flour
1 ½ cups milk
salt and ground black pepper to taste
1 (8 ounce) package shredded Cheddar cheese
¼ cup bread crumbs

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart baking dish. Melt 3 tablespoons butter in a skillet over medium heat. Stir in the ham and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir potatoes into ham mixture; transfer to the prepared baking dish. Melt 1/4 cup butter in a saucepan over medium heat. Stir flour into melted butter until smooth. Gradually whisk milk into flour mixture; season with salt and black pepper. Continue cooking and stirring until thickened, about 2 minutes. Reduce heat to medium-low and stir Cheddar cheese into the white sauce until melted. Pour sauce over ham and potatoes. Sprinkle bread crumbs atop casserole. Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes.

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

Calories: 577.7
Fat: 35.8 g
Saturated fat: 20.2 g
Carbohydrates: 40.3 g
Sugars: 5.2 g
Dietary fiber: 4.2 g
Protein: 24.3 g
Cholesterol: 104.9 mg
Sodium: 973.7 mg
Chicken and Sweetcorn Fritters


Ingredients:
corn kernels, red capsicum, spinach, flour, eggs

Directions:
Heat oven to 160c.
Place chicken, corn, capsicum and spinach in a large bowl.
Stir in the flour and eggs and season with salt and pepper. Mix well.
Heat half the oil in a large non-stick frying pan.
Using ¼ cup of mixture for per fritter, spoon mixture, 3 fritters at a time, into hot oil. Cook for 3 to 4 minutes each side or until golden and firm to touch.
Drain on a rack over kitchen paper and keep warm in oven whilst cooking remaining fritters.
Add additional oil to pan as needed.
Serve with a salad of mixed leaves, tomato and cucumber.
Easy Vegetable Soup / Crock Pot (Or Not!)


Ingredients:
leeks, celery, olive oil, garlic cloves, dried thyme, fresh thyme, turnips, carrots, fresh green beans, salt, black pepper, cayenne pepper sauce, red bell pepper, frozen corn, macaroni noodles, parmesan cheese

Directions:
Cooks Note: Rinse the leek well in a basin of water to remove any possible grit.
Crock Pot Cooking Directions: Add all ingredients (except macaroni and Parmesan cheese] to crock pot and stir. Cover and cook on low for 8-10 hours. At end of cooking time, add macaroni to crock pot and cook on high until noodles are tender, or just add hot cooked noodles at the end of cooking (along with Parmesan cheese].
Saute leek and celery in olive oil in a soup pot or dutch oven until soft, 10 minutes or so.
Add the garlic and seasonings and stir until very fragrant.
Stir in the stock and spaghetti sauce and heat to a boil.
Add turnips, carrots and green beans, reducing the heat to a simmer. Season the stock with salt, pepper and hot sauce (to your liking] at this time. Cook covered for one hour, stirring occasionally.
Stir in the frozen corn, frozen peas, and red bell pepper. If you want to add frozen meatballs or chopped cook beef, etc., do it now. Simmer, covered,  for about 15 minutes. If you do add meat, you may want to add some more water or stock so the soup doesn't get too thick.
Stir in the uncooked macaroni and cook until tender, 7-12 minutes, depending on what kind of macaroni it is (use package directions for cooking time].
Adjust your seasonings one last time. Add water if you want the soup more brothy.
Serve with a sprinkling of grated parmesan cheese on top, if desired.
Spanish Chicken With Rice and Olives


Ingredients:
chicken pieces, seasoning salt, pepper, olive oil, onion, garlic, red bell pepper, paprika, dried red pepper flakes, converted white rice, dry white wine, diced tomatoes with juice, chicken broth, saffron thread, bay leaf

Directions:
Season the chicken pieces with salt and pepper.
Heat oil in a large heavy skillet over medium-high heat until hot but not smoking.
Brown the chicken well on both sides; transfer to a plate.
Add in onion, red bell pepper and dryed chili flakes; saute for 5 minutes.
Add in garlic, paprika and rice and saute for 3 minutes, stirring with a wooden spoon.
Add in wine and bring to a boil; simmer uncovered for 3 minutes.
Add in tomatoes with juice, chicken broth, saffron and bay leaf; simmer for about 6-7 minutes.
Return the chicken along with any juices from the bowl or plate back to the skillet and nestle into the rice .
Cook covered over low heat until the chicken is cooked through and the rice is tender and most of the liquid is absorbed (about 20-25 minutes, it might take more or less time].
Add in the peas and olives, season with salt and pepper to taste.
Cover the skillet and let stand for 10 minutes before serving.
Simpler Posole, Navajo (Hominy Pork Stew)


Ingredients:
hominy, frozen hominy, green chilies, chile, garlic cloves, onion, tomatoes, diced tomatoes, boneless pork roast, dried oregano, fresh cilantro, salt

Directions:
Rinse posole in cold water until water runs clear.Soak for several hours or overnight in cold water.
Place posole with water to cover in large heavy covered pot or Dutch oven and bring to a boil, reduce heat to low and simmer covered, till posole pops, about 1 hour. If using canned hominy or frozen hominy ,omit these steps.
Roast the peppers(if fresh]in a paper bag in a 400 degree oven for about 10 minutes, remove, cool and slip skins off easily,chop.
Add everything but herbs and salt to Dutch Oven or crockpot and simmer 4 hours or set crockpot on high 4 hours.
Remove meat, shred, return to pot, add herbs and salt to taste.
Simmer, covered, 1 more hour.
Serve as stew or do as we do and spoon on to tortilias and roll up folding one end under burrito style.
Lebanese Rice With Sharia (Vermicelli) (Gluten Free)


Ingredients:
white rice, butter, water, sea salt, cinnamon

Directions:
Rinse rice in a sieve gently until water runs clear, set aside.
Put butter in a large pot and melt over medium heat.
Add broken up rice vermicelli turn up heat to medium high and toast until medium brown watching as it starts to turn dark quickly.
Add rice and cinnamon and toss to coat.
Add the amount of water according to the normal way you cook rice and add sea salt to taste.
Bring to a boil uncovered.
Once boiling turn heat to almost low and cook until done.
Fluff rice with a fork and serve.
Chocolate Covered Eclairs


Ingredients:
water, milk, salt, sugar, butter, flour, flour, eggs

Directions:
In a heavy saucepan, bring to a boil the water, milk, salt, sugar, and the butter. Once all the butter has melted, remove from heat.
Add the flour all at once and beat firmly. Return to heat and cook stirring constantly until it forms a wet dough and is leaving the sides of the saucepan, about 1 minute. Remove from heat.
Stirring quickly, add the eggs one at a time. Allow to cool a little.
Transfer the pastry to a piping bag and pipe out 6 inch long cylinders approximately 3/4 inch in diameter. Space evenly on a baking tray because they will swell when cooking.
Cook in a moderate oven, 350 degrees F. for about 15 minutes or until golden brown.
Fill with your favorite sweetened cream or custard and top with a chocolate ganache.
Mexican Chicken Soup


Ingredients:
canola oil, onions, celery, garlic, chili powder, ground cumin, low sodium chicken broth, green chilies, whole canned tomatoes, dried oregano, boneless skinless chicken thighs, fresh cilantro leaves, lime, juice of, kosher salt, fresh ground black pepper

Directions:
Heat the oil in a medium saucepan over medium heat., Brown chicken and cut into small pieces., Add to crockpot., Saute onion, celery, and garlic until soft., Add to crockpot., Add broth, chili powder, and cumin., Add the green chiles, tomatoes, and oregano., Cook on'low' for 4 hours., Add hominy 30 minutes before serving., Add cilantro leaves, and lime juice just before serving., Season, to taste, with salt and pepper., Serve hot.
Roasted Potatoes With Gorgonzola Cheese Sauce


Ingredients:
potatoes, garlic cloves, olive oil, oregano, coarse salt, coarse black pepper, heavy cream, gorgonzola, parmesan cheese, ground pepper, parsley

Directions:
Boil the potatoes whole until they are just tender. (Let them cool].
Bring the heavy cream to a boil in medium saucepan. Continue to  boil   over medium heat, (somewhat rapid boil], for a full 45 minutes. It should   thicken nicely. Make sure you stir and watch that is does not overboil or you'll have a mess.
Remove from heat and add the cheeses, pepper and parsley. Whisk together and keep warm on low.
Preheat oven to 425°F.
Cut potatoes into nice size wedges.
Put potatoes into a large bowl and add all the other ingredients.
Toss lightly to coat evenly with the oil mixture.
Place potatoes on cookie sheets evenly in single layer and bake until golden and crisp about 15 minutes. (Potatoes may be a little dry but that's not a problem as the sauce makes them perfect].
Place crisp potatoes in a serving dish and pour Gorgonzola cheese sauce on top of all and serve.
Best BLT Dip


Ingredients:
cream cheese, bacon, celery, chopped tomato, green onion, baguette

Directions:
1.] soften the cream cheese.
Mix ranch dressing, cream cheese, bacon bits, celery, tomato and green onions in a medium bowl.
Cover and refridgerate for at least an hour.
Slice bread and spread the dip onto it.
Once cream cheese is softened the prep time should only be about 15-20 minutes.
Cook time about 10 for bacon.
Pinxtos Morunos: Grilled Lamb Marinated in Cumin, Lemon and Saff


Ingredients:
lamb, olive oil, saffron, mint, minced garlic clove, sherry wine vinegar, lemon juice, ground cumin

Directions:
Combine all marinade ingredients well.
Marinate lamb in Moruno marinade overnight in the refrigerator;.
skewer cubes and sear over medium heat for one minute on each side, or until desired doneness; serve with coarse sea salt.
Rhubarb Clafouti


Ingredients:
rhubarb, brown sugar, cinnamon, strawberries, eggs, brown sugar, vanilla extract, flour

Directions:
Cut rhubarb on pieces and cook them with sugar and cinnamon for 10 minutes until they soften slightly.
Preheat the oven to 375 degrees (190 celsius].
Spread the fruit filling in the baking dish and cover with strawberry halves.
Beat eggs and sugar just to blend them, then mix in other ingredients. Pour over the fruit.
Bake for 20 minutes until brown.
Serve warm with whipped cream.
Yellow Beets With Orange Juice and Sherry Vinegar


Ingredients:
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Directions:
Cook beets until tender.
Cool, peel and slice beets.
Toss with sherry vinegar and orange juice concentrate. Season to taste with salt and pepper.
Chocolate Topped Peanut Toffee Bars (Cookie Mix)


Ingredients:
water, egg, butter, brown sugar, salted peanuts

Directions:
Heat oven to 350°F
Spray bottom and sides of 13x9-inch pan with cooking spray.
In large bowl, stir cookie base ingredients until soft dough forms.
Press dough in bottom of pan.
Bake 10 minutes or just until dough is set.
Meanwhile, in 1-quart saucepan, melt butter over medium heat.
Stir in brown sugar.
Heat to boiling, stirring frequently.
Boil 1 minute, stirring constantly.
Sprinkle potato chips and peanuts over partially baked base.
Pour brown sugar mixture over chips and peanuts.
Bake 15 minutes longer or until surface is bubbly.
Sprinkle chocolate chips evenly over chips and peanuts; return to oven for 2 minutes to soften chocolate.
Spread chocolate over filling.
Cool completely, about 2 hours.
Refrigerate 30 minutes or until chocolate is set.
For bars, cut into 8 rows by 4 rows.
Store covered at room temperature.
Alex's Salsa


Ingredients:
red onion, garlic cloves, habanero pepper, bell peppers, fresh cilantro, fresh ground black pepper, coarse sea salt, lime juice, savory, tomatoes and green chilies

Directions:
"Combine all ingredients in a food processor and --  uh --  process."
DECADENT FISH STEW


Ingredients:
olive oil, yellow onion, celery, sea salt, black pepper, garlic cloves, tomato paste, diced tomatoes, thyme, red pepper flakes, low sodium chicken broth, dry white wine, capers, parsley

Directions:
In a large saucepan over medium heat, add oil and when hot, add onions and celery; season with salt and pepper and sauté for 4 minutes. Add red and yellow peppers; cook for 3 minutes.
Add garlic and sauté for 1 minute. Add tomato paste and stir well, coating the vegetables. Add diced tomatoes, thyme, smoked paprika and red pepper flakes; stir and simmer for 1 minute.
Pour in clam juice, broth and white wine. Stir, increase the heat to high and bring the mixture to a boil. Reduce heat to medium and simmer for 20 minutes.
Meanwhile pat dry fish pieces and season generously on one side with salt and pepper; set aside.
When 20 minutes is up, add capers and stir before placing the fish pieces. Spoon the broth over to keep it moist making sure they’re all well covered; simmer for 5 minutes.
Remove saucepan from the heat and cover with the lid for 3 minutes before serving.
Garnish with chopped parsley and served with crusty bread. Serves 4.
Chicken Breasts With Lemon and Fresh Rosemary (Crock Pot)


Ingredients:
chicken breasts, lemon, garlic cloves, red pepper flakes, salt, black pepper, fresh rosemary

Directions:
Note:  For easier serving, cut chicken breasts in half before crocking!
Place skin on, bone-in chicken breasts in the 2-quart stoneware slow cooker dish.  (For larger pots, please double the recipe!].
Pour lemon juice (and optional zest] over chicken breasts.
Sprinkle with paprika, optional minced garlic and red pepper flakes, salt and pepper.
Top with rosemary sprig.
Cook on LOW for approximately 4 hours, or on HIGH for 3 1/2 hours, or until chicken reaches an internal temperature of 180F on a meat thermometer.
Serves 6.
Spinach Bacon Cream Puff Bake


Ingredients:
bacon, sour cream, eggs, flour, cayenne pepper, black pepper, frozen chopped spinach, cheddar cheese, parmesan cheese, butter

Directions:
Set oven to 350 degrees.
Butter a 2-quart round or oval baking dish.
In a bowl combine/whisk sour cream, egg yolks, flour, cayenne or black pepper; set aside.
In another bowl beat egg whites at high speed with an electric mixer until stiff peaks form.
Gently stir in the egg whites into the sour cream mixture.
Sprinkle HALF of the spinach into the bottom of the dish.
Top with HALF of the sour cream mixture.
Sprinkle HALF of the cheddar cheese over the sour cream mixture, then sprinkle ALL of the crumbled bacon on top of the sour cream.
Repeat layers ending with grated cheddar cheese (spinach, sour cream mixture then cheese on top].
In a small bowl combine the bread crumbs, Parmesan cheese and melted butter.
Sprinkle evenly over the top layer of cheese in the dish.
Bake uncovered for about 30-35 minutes, or until egg mixture is set.
Let stand 8 minutes (or more] before serving.
My Grandma's Potato Rolls or Potato Bread (For Bread Machine)


Ingredients:
water, honey, sugar, mashed potatoes, eggs, bread flour, salt, water, honey, egg, egg, mashed potatoes, bread flour, sugar, salt

Directions:
If making POTATO ROLLS:  Preheat oven to 350°F.
In a large mixing bowl, dissolve yeast in 1 cup warm water.  Allow the yeast to activate and then mix in sugar or honey.
Add mashed potatoes, vegetable oil, eggs and salt. Use mixer or bread hooks.
Add flour one cup at a time stopping at 5 1/2 cups.  Slowly add remaining flour until the dough is only slightly sticky to the touch. The dough should be workable but not dry.
Place in a greased bowl and cover with a towel.  Allow to rise in a warm place until doubled in size, or it can sit overnight at room temperature.
Punch down and then roll dough out on floured surface to 1/2" thickness.
Use a canning jar ring to cut rolls - should make 30-36 rolls.
Place on a greased pan and allow to rise till almost doubled.
Bake in a preheated 350°F oven 12-15 minutes or until lightly browned.
If desired, slather outside tops with butter while still warm.
Enjoy!
NOTE:  Prep time does not include rise times as they will vary.
If making POTATO BREAD:  Place into bread pan in order as listed above OR as per manufacturer's guidelines.
Set for 1 1/2 lb. bread loaf and start bread machine.
Walk away until you hear the "ding" of the bread machine - approximately 3 hours later.
Remove from pan and slather outside of the loaf with butter while still warm from machine.
Enjoy!
Fresh Fruit Salsa With Cinnamon Sugar Chips


Ingredients:
apples, kiwi, strawberry, orange, zest of, brown sugar, flour tortillas, sugar, cinnamon

Directions:
Combine apples, kiwi, strawberries, orange juice, zest, brown sugar, and apple jelly together.  Cover and refrigerate.
Place the tortilla wedges on a non greased baking sheet and sprinkle with desired amount of cinnamon and sugar.
Bake the tortilla wedges at 325 degrees until warm.
Remove from oven and let cool.
Serve with fruit salsa.
Pseudo Italian/german Schnitzel Dinner Sandwich


Ingredients:
pork, sun-dried tomatoes packed in oil, onions, green peppers, mushrooms, garlic, fresh tomato, parmesan cheese

Directions:
Dip your pounded Pork in the juice of your choice and then into the bread crumbs, pat the crumbs into the meat.
Spray your Non stick Fry pan lightly with oil Brown the pork schnitzels on both sides and remove from the pan.
Spray the pan again lightly with oil Add all the remaining ingredients except cheese& Bread.
Saute until heated through and return Snitzels to the pan, Heat through and serve on toasted bread of your choice or without.
Drizzle cheese on top, garnish with fresh tomatoes and enjoy.
Black Olive Tapenade With Rosemary and Plum Jam


Ingredients:
pitted black olives, garlic clove, fresh rosemary, plum jam, black pepper, olive oil

Directions:
Place all ingredients except for olive oil in food processor or blender. Blend until smooth.
Slowly pour in olive oil while slowly blending.
Meat Pie
Category: world-cuisine
By Lauralane

This pie is delicious! I got the recipe from my husband's mother.  She is French so I believe this is a French Meat Pie. Beef, pork, and potato are all nicely spiced and baked into a pie.  It's yummy and pretty easy to make too! Best served fresh, but you can also make ahead and freeze or refrigerate.

Ingredients:
1 medium potato, peeled and cubed
½ pound ground beef
½ pound ground pork
⅓ clove garlic, chopped
½ cup chopped onion
¼ cup water
½ teaspoon mustard powder
½ teaspoon dried thyme
¼ teaspoon ground cloves
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon dried sage
1 (15 ounce) package refrigerated pie crusts

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 5 minutes. Drain, mash, and set aside. Meanwhile, crumble the ground beef and pork into a large saucepan, and add the garlic, onion and water. Season with mustard powder, thyme, cloves and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned. Remove from the heat, and mix in the mashed potato. Place one of the pie crusts into a 9 inch pie plate. Fill with the meat mixture, then top with the other pie crust. Prick the top crust a few times with a knife to vent steam. Crimp around the edges using the tines of the fork, and remove any excess dough. Cover the edges of the pie crust with aluminum foil. Bake for 25 minutes in the preheated oven, or until the crust has browned. Serve by itself, or with a beef gravy.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 8 servings

Calories: 381.3
Fat: 23.7 g
Saturated fat: 6.9 g
Carbohydrates: 28.1 g
Sugars: 0.7 g
Dietary fiber: 2.6 g
Protein: 13.5 g
Cholesterol: 35.6 mg
Sodium: 576.7 mg
Foolproof Flat Iron Steaks
Category: meat-and-poultry
By Anonymous

My special recipe combines balsamic vinegar, olive oil, and spices creating a simple, delicious marinade. My technique yields the most tender and juicy steak.

Ingredients:
2 (1 pound) flat iron steaks
¼ cup balsamic vinegar
3 tablespoons extra virgin olive oil
3 tablespoons finely chopped green onions
4 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon chopped fresh thyme
½ teaspoon dry mustard
¼ teaspoon ground black pepper

Directions:
Place steaks, balsamic vinegar, olive oil, green onions, garlic, soy sauce, thyme, mustard, and black pepper in an extra large resealable plastic bag, squeeze out excess air, and seal the bag. Knead the bag with your hands to distribute ingredients evenly and completely coat the steaks. Marinate in the refrigerator for 1 hour. Preheat grill for medium-high heat and lightly oil the grate. Remove steaks from refrigerator and let sit at room temperature for 10 minutes. Remove steaks from bag and discard marinade. Cook steaks on the preheated grill until they start to firm and are reddish-pink and juicy in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove steaks to a plate and let rest for 5 minutes before slicing.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr 35 mins
Yields: 4 servings

Calories: 536.7
Fat: 36.4 g
Saturated fat: 11.5 g
Carbohydrates: 4.2 g
Sugars: 2.4 g
Dietary fiber: 0.3 g
Protein: 47.3 g
Cholesterol: 154.8 mg
Sodium: 376.1 mg
20-Minute Chicken Chili - Dairy Free


Ingredients:
boneless skinless chicken breast, onion, chili powder, dried oregano, salt, pepper, diced tomatoes, black beans, kidney beans, corn kernel

Directions:
Trim any fat from chicken breasts; cut into 1-inch (2. 5 cm] cubes.
In large heavy saucepan, heat oil over medium-high heat; cook chicken for about 5 minutes or until no longer pink inside.
Transfer to plate.
Add onion, green pepper, chili powder, oregano, salt and pepper to pan; cook over medium heat, stirring often, for about 5 minutes or until vegetables are softened.
Add tomatoes and beans; increase heat and boil, stirring often, for 10 minutes.
Add corn.
Return chicken to pan; heat through.